⚠️ Recent Failed Inspections ⚠️
FAIL Risk 1 (High)

SHAWARMA Fails Health Inspection - Chicago Restaurant

SHAWARMA (AKA: SHAWARMA INN) 5523 N LINCOLN AVE, CHICAGO 60625 Restaurant
September 26, 2013 Complaint License #1997591
2
Total Violations
2
Critical
1
Corrected On Site

Violations Cited by Chicago Health Inspector

2
Violation #6
CRITICAL
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES; OBSERVED CERTIFIED FOOD MANAGER PERFORMING MULTIPLE ACTIVITIES AND RETURNING TO PREP AREA, BUT NOT WASHING HIS HANDS. (PROVIDED INSPECTION DOCUMENTS, HANDLE MONEY AND TOUCHED HIS NOSE). FEMALE FOOD HANDLER REMOVING SOILED MULTI-USE UTENSILS, SOILED TOWELS AND RETURNING TO PREP AREA, BUT NOT WASHING HER HANDS. INSTRUCTED, HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION/BEFORE RETURNING TO PREP AREA AT THE EXPOSED HAND WASHING SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Proper handwashing and no bare hand contact with ready-to-eat foods.
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
Violation #6
CRITICAL
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES; OBSERVED CERTIFIED FOOD MANAGER PERFORMING MULTIPLE ACTIVITIES AND RETURNING TO PREP AREA, BUT NOT WASHING HIS HANDS. (PROVIDED INSPECTION DOCUMENTS, HANDLE MONEY AND TOUCHED HIS NOSE). FEMALE FOOD HANDLER REMOVING SOILED MULTI-USE UTENSILS, SOILED TOWELS AND RETURNING TO PREP AREA, BUT NOT WASHING HER HANDS. INSTRUCTED, HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION/BEFORE RETURNING TO PREP AREA AT THE EXPOSED HAND WASHING SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Proper handwashing and no bare hand contact with ready-to-eat foods.
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

Health Department Information

Department Chicago Department of Public Health (CDPH)
Division Food Protection Program
Report Issues Call 311 or File Online
More Information CDPH Food Protection
Data sourced from Chicago Open Data Portal - Chicago Department of Public Health inspections