Food Safety Report: Tawakkul Restaurant, 6410-12 N Claremont Ave, Chicago, Il, USA.

Chicago, 60645 Illinois, United States

Report date: Mar 17, 2025
21. Proper hot holding temperatures
- comments: noted the following tcs foods held at improper hot holding temperatures throughout the prep area. Cooked rice at 125f in a large covered pot, cooked lamb in a large covered pot under the cooked rice on the floor at 108. 3f. Cooked peanut and curry sauce in a covered large pot on shelving in the rear prep at 59. 1f. Reviewed hot holding requirements. Foods discarded. Priority violation 7-38-005 citation issued.

22. Proper cold holding temperatures
- comments: noted the following tcs foods held at improper cold holding temperatures. Yogurt in individual togo containers in a large bus pan on shelving in the rear kitchen at 55. 4f, raw chicken inside a plastic grocery bag in the tall reach-in cooler at 47. 4f, all discarded. Priority violation. See the above violation #21 for citation.

23. Proper date marking and disposition
- comments: noted prepared tcs foods in various coolers, held overnight, not properly date labeled with expiration dates. No dates or labels of any kind on prepared foods such as cooked rice, assorted cooked meats and sauces. Priority foundation violation 7-38-005 citation issued.

37. Food properly labeled; original container
- comments: all bulk foods not in the original containers must be labeled with the product common name.

40. Personal cleanliness
- comments: all food handlers/food preparers must wear effective hair restraints including beard restraints.

41. Wiping cloths: properly used & stored
- comments: extremely soiled wiping cloths throughout the kitchen on prep surfaces. Must store all wiping cloths in a container with a sanitizing solution.

43. In-use utensils: properly stored
- comments: noted extremely dirty knives and utensils being improperly stored on dirty tables and shelving. Instructed to store in clean containers and in clean knife holder.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: all to go food containers throughout must be stored inverted.

45. Single-use/single-service articles: properly stored & used
- comments: all stored items throughout the facility must be elevated from the floors.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: : must not use plastic garbage bags for food storage inside the coolers. Must use food grade disposable bags or washable containers.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for foods or any stored items.

49. Non-food/food contact surfaces clean
- comments: must not use tinfoil as liner for shelving throughout the facility. Must remove to be smooth and cleanable. ----noted dirty, food encrusted shelving throughout the facility. Must clean and maintain. ---noted raw wooden shelving throughout the kitchen. Instructed to paint/seal to be smooth and cleanable.

49. Non-food/food contact surfaces clean
- comments: the following equipment noted extremely dirty with food debris and grease: interior and exterior of all cooks line equipment. Interior and exterior of all coolers and freezers. Must clean and maintain all.

55. Physical facilities installed, maintained & clean
- comments: noted dirty food and grease splattered walls throughout the kitchen, food storage areas, entrance to mop sink room. ----noted dirty floors throughout the facility. -----excessive dust on ceiling ventilation cover in the washroom. Instructed to clean all and maintain. ---noted water damaged ceiling tiles throughout the facility in various areas. Instructed to replace.

55. Physical facilities installed, maintained & clean
- comments: noted missing/damaged tiles surrounding the wash basin of the hallway hand washing sink. Must replace/repair.

Source: chicago.gov