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

Chicago, 60645 Illinois, United States

Report date: Feb 17, 2026
22. Proper cold holding temperatures
- comments: noted internal temperature of the following tcs food items inside the 2 door refrigeration unit to be improper:-pasta 45f, chicken 50f, beef stew 44. 9f manager immediately and voluntarily disposed of 20 lbs of products worth $450. 00 through denaturing process. Priority violation 7-38-005. Citation issued

23. Proper date marking and disposition
- comments: noted tcs prepared ready to eat tcs foods prepared on site and held for more than 24 hours without a discard date. Such food shall be clearly marked to indicate the date or day by which the food shall be consummed on premises, or discarded when held for a maximum of seven days. Manager immediately had employees discard the foods. Priority foundation violation 7-38-005. Citation issued.

36. Thermometers provided & accurate
- comments: noted no thermometers inside refrigeration unit conspicuously posted to monitor the ambient temperature of equipment. Instructed to equip all refrigeration units with accurate and working thermometers.

37. Food properly labeled; original container
- comments: noted bulk food items stored inside containers at the basement food prep/dry storage not properly labeled. Instructed management that all bulk and working food ingredient containers must be labeled with contents name.

38. Insects, rodents, & animals not present
- comments: noted over 50 mice droppings on floor and shelving at the kitchen prep area by the stove. Also noted some boxes of cutlery (unused) being gnawed into. No food packages were gnawed into. Instructed to detail clean and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation 7-38-020(a). Citation issued.

39. Contamination prevented during food preparation, storage & display
- comments: noted individual to-go disposable containers and bowls with no handle used for scooping serving food at the service prep coolers. Instructed to provide tongs, serving spoons, or ladle for scooping food.

39. Contamination prevented during food preparation, storage & display
- comments: food containers stored on floor at the kitchen prep area and waiter station. Must provide proper, raised shelving to store food containers 6" off floor.

41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: noted boxes of unsed kitchenware (silverware) still inside boxes gnawed into by pest. Instructed to clean and sanitize silverware before use.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted torn rubber gasket inside the door of 2 door refrigeration unit at the kitchen prep. Instructed to repair and maintain and/or replace.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and refrigeration units stored inside grocery bags. Instructed to properly store all food items inside approved food grade containers.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted cardboard boxes and foil paper used to line shelves. Instructed to clean and remove all cardboard boxes and foil paper to prevent hiding places for pest.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted rusty and dirty shelves throughout the kitchen prep area. Instructed to detail clean, repaint with non toxic food grade paint and/or replace.

49. Non-food/food contact surfaces clean
- comments: noted heavy grease, dirt and grime inside cooking equipment, shelves and storage units throughout the kitchen prep area. Instructed to detail clean and maintain.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: noted wash rooms on premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women wash rooms and unisex wash rooms

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors at the following areas:- --floors underneath cooking stove and fryers at the prep area encrusted with thick grease and grime. --floors underneath the 3 compartment sink with dirt and standing water, dirty pots and pans. ---walls and ceilings throughout the kitchen prep area with dirty, dust and food stains and particles. Must upgrade house keeping.

55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter throughout establishment on shelves, floors unused equipment and in food/dry storage areas. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest.

56. Adequate ventilation & lighting; designated areas used
- comments: noted heavy dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.

Source: chicago.gov