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BARWAQO KABOB ONE

939 N ORLEANS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

BARWAQO KABOB ONE has been inspected 4 times by Chicago Department of Public Health since April 10, 2018. The most recent inspection, on December 16, 2019, found no infractions.

3 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 17, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 17, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURE OF 50 DEGREES F. INSTRUCTED THAT ALL COLD HOLDING FACILITIES MUST HOLD AT 40 DEGREES F OR BELOW. OBSERVED NO STEAM TABLE ON SITE FOR STORAGE OF HOT POTENTIALLY HAZARDOUS FOODS (SOUP, CHICKEN, BEEF, ETC.) THAT ARE LISTED ON THE MENU. MUST PROVIDE ADEQUATE MEANS TO KEEP HOT ENTREE ITEMS AT 140 DEGREES F OR ABOVE. OBSERVED INADEQUATE FACILITIES ON SITE FOR COOLING HOT POTENTIALLY HAZARDOUS FOODS, LIKE SOUP AND MEATS, FOR EXAMPLE, NO WALK IN COOLER, NO FREEZER, NO ICE MACHINE FOR PROVIDING ICE FOR COOLING. INSTRUCTED TO PROVIDE ADEQUATE MEANS OF COOLING HOT POTENTIALLY HAZARDOUS FOODS (THIS MIGHT INCLUDE, BUT IS NOT LIMITED TO: ICE MACHINE TO MAKE ICE FOR COOLING, OR FREEZER TO STORE PURCHASED ICE FOR COOLING, OR OTHER MECHANICAL MEANS OF COOLING LARGE BATCHES OF SOUPS, ETC.). CRITICAL VIOLATION: 7-38-005(A)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED ONLY 2 SINK STOPPERS AT 3 COMPARTMENT SINK. MUST PROVIDE STOPPERS FOR ALL 3 COMPARTMENTS.
  4. License

    0 infractions

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