FAIL
Risk 1 (High)
SHAWARMA Fails Health Inspection - Chicago Restaurant
July 21, 2023
Canvass
License #1997591
4
Total Violations
3
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK IN KITCHEN WITH NO HAND SOAP. INSTRUCTED MANAGER TO PROVIDE SOAP. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED 1 OF 2 HAND WASHING SINKS IN KITCHEN WITH NO HOT WATER. WHEN HOT WATER HANDLE IS TURNED NO WATER COMES OUT. COLD WATER HANDLE PROVIDED A MAXIMUM TEMPERATURE OF 72 F. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100 F TO HAND WASHING SINK. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS STORED AT INADEQUATE TEMPERATURES. OBSERVED RAW CHICKEN STORED AT 45 F AND RAW BEEF STORED AT 46 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 2 POUNDS OF CHICKEN AND 2 POUNDS OF STEAK ($25). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS STORED AT INADEQUATE TEMPERATURES. OBSERVED RAW CHICKEN STORED AT 45 F AND RAW BEEF STORED AT 46 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 2 POUNDS OF CHICKEN AND 2 POUNDS OF STEAK ($25). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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