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EL SOUK RESTAURANT, INC

806-808 N STATE ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

EL SOUK RESTAURANT, INC has been inspected 7 times by Chicago Department of Public Health since January 19, 2010. The most recent inspection, on December 4, 2014, found no infractions.

1 of 7 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: Handwashing and staff hygiene, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on March 27, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 3 times across 2 separate inspections, most recently on November 15, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 27, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 6 separate inspections, most recently on April 1, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 8 times across 4 separate inspections, most recently on April 1, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 151.5F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE TORN DOOR GASKET INSIDE OF THE PREP COOLER NEXT TO THE PREP TABLE AT THE REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, PREP TABLES, AND 1 BURNER STOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR ALL LIGHT FIXTURES IN THE REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT FIXTURES ABOVE THE GRILL AREA MUST BE SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 2 SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
  3. Canvass

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED IMPROPERLY MAINTAINED HANDSINKS IN THE PREP AREA AND EMPLOYEE RESTROOM AND AN INACCESSIBLE HANDSINK IN THE REAR PREP AREA. OBSERVED NO HOT WATER AVAILABLE AT THE HANDSINK IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO REPAIR. ALSO, OBSERVED AN IMPROPERLY MAINTAINED HANDSINK IN THE FRONT PREP AREA. THE HANDSINK DOES NOT DRAIN WHEN THE WATER IS TURNED ON AT THE SINK. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE SINK DRAINS PROPERLY. ALSO, THE EXPOSED HANDSINK IN THE REAR PREP AREA IS NOT ACCESSIBLE FOR USE DUE TO IT BEING BLOCKED BY A PREP TABLE. MANAGEMENT INSTRUCTED THAT ALL HANDSINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. MANAGEMENT INSTRUCTED TO REMOVE PREP TABLE TO MAKE THE HANDSINK ACCESSIBLE FOR USE. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK WAS PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK AT ALL TIMES FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 155.8F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE TORN DOOR GASKET INSIDE OF THE PREP COOLER NEXT TO THE PREP TABLE AT THE REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, PREP TABLES, AND 1 BURNER STOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR ALL LIGHT FIXTURES IN THE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 2 SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BROKEN LIGHT SHIELD ABOVE FOOD PREP AREA.
  5. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • (7-38-005A) FOUND A BIG BOWL OF COOKED CHICKEN, DATED 11/4/12, AT 56.2F (TOTAL WEIGHT=29 LBS.), IN THE FRONT COOLER (AIR TEMP=39.5F). INSTRUCTED TO PROPERLY DISPOSE OF SAID FOOD. (TOTAL VALUE=$200.00)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER HEAVY COOKING EQUIPMENT MUST BE KEPT CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER-STAINED CEILING TILES BY DISHROOM MUST BE REPLACED & DUSTY BATHROOM VENT MUST BE LEPT CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD IN REAR PREP AREA MUST BE REPLACED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BATHROOM DOOR NEEDS A SELF-CLOSING DEVICE, MUST PROVIDE.
  6. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED THE RESTROOM HANDSINK WITHOUT A SUPPLY OF PAPER TOWELS, FRONT EXPOSED HANDSINK WITHOUT PAPER TOWELS, AND THE REAR EXPOSED HANDSINK WITHOUT HANDSOAP. MANAGEMENT PROVIDED THESE ITEMS UPON REQUEST (MANAGER LEFT PREMISES TO BUY ADDITIONAL PAPER TOWELS). MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDSINKS WITH A SUPPLY OF HANDSOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE THE DEAD INSECTS FROM THE FLOOR IN THE BASEMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE REQUIRED FOR ALL FOOD HANDLING EMPLOYEES. MUST PROVIDE.
  7. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 48-50 DEGREES F. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND APPROXIMATELY 34 LBS OF POTENTIALLY HAZARDOUS FOOD ITEMS IN PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 46.5-62.0 DEGREES F. FOOD ITEMS FOUND INCLUDE RAW & COOKED BEEF, RAW & COOKED CHICKEN, HUMMUS, CUT TOMATOES,BABA GHANOUJ & COOKED CHIC PEAS. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN PREP AREAS AND REMOVE FOOD DEBRIS. ALSO REMOVE ALL DEAD ROACHES FROM FLOORS THROUGHOUT BASEMENT.

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