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Kabob Inn

2908 N BROADWAY ST, CHICAGO, IL 60657 · Restaurant

3 inspections

  1. Canvass

    0 infraction

  2. License Re-Inspection

    0 infraction

  3. License

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISHMACHINE NOT OPERATIONAL AT THIS TIME. INSTRUCTED MANAGEMENT THAT HOT WATER TEMPERATURE FOR SANITIZING MUST BE ABOVE 180F.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. OBSERVED TABLE WITH DRINKING GLASSES AND WATER PITCHER SET UP IN THE PUBLIC AREA. INSTRUCTED MANAGMENT TO REMOVE THE TABLE FROM THE PUBLIC AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEVERAL COOKING POTS ON PREMISES ARE TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK. MUST REMOVE THE POTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED MANAGEMENT TO REMOVE THE DOORS FROM THE PREP AREA ON THE SOUTH SIDE OF THE RESTAURANT SO THAT THE HANDSINK IS ACCESSIBLE FOR USE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO LIGHT SHIELD OBSERVED ABOVE THE STOVE. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HANDSINK PROVIDED IN FRONT PREP AREA. INSTRUCTED MANAGEMENT TO INSTALL WITH SOAP AND PAPER TOWELS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED BRICKS AND CONSTRUCTION DEBRIS OUTSIDE THE REAR EXIT DOOR. MUST MAINTAIN THIS AREA CLEAN AND REMOVE ALL CONSTRUCTION ITEMS.