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I-CAFE SUKUR'S PLACE/PIDE VE LAHMACUN

1812-1814 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

I-CAFE SUKUR'S PLACE/PIDE VE LAHMACUN has been inspected 8 times by Chicago Department of Public Health since November 19, 2018. The most recent inspection, on October 27, 2021, found no infractions.

1 of 8 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 11 times across 4 separate inspections, most recently on May 17, 2021. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 4 separate inspections, most recently on October 26, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 3 separate inspections, most recently on October 19, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 September 10, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 19, 2018. For example: PROPER DATE MARKING AND DISPOSITION

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES AT THE WAITERS STATION NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND CUTLERY DURING STORAGE TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED 3 COMPARTMENT SINKS WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN POOR REPAIRS AND NOT IN USE. PRIORITY FOUNDATION #7-38-030(C). NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 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
      • NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR HALL WAY LEADING TO THE CUSTOMER BATHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 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.
  3. Canvass Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DIRT BUILD UP ON VENT ON WALL LEADING TO REAR EXIT DOOR. CLEAN AND MAINTAIN VENT ON WALL.
  4. Canvass Re-Inspection

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO ONE IN CHARGE ON SITE AT TIME OF INSPECTION.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED CUTTING BOARDS UNCLEAN WITH DARK GROOVES IN FRONT OF STOVE AND ON PREP LINE. MUST REPLACE ALL CUTTING BOARDS THAT DARK GROOVES CAN NOT COME CLEAN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BAGS OF ONIONS IN BACK DRY STORAGE BUILDING. MUST STORE ALL FOOD AT LEAST 6 INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS ON COUNTERS. MUST STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT FOR 3 COMPARTMENT SINK. MUST PROVIDE CHEMICAL TEST KIT. OBSERVED NO IRREVERSIBLE WATERPROOF THERMOMETER OR HIGH TEMPERATURE TEST STRIPS FOR HIGH TEMPERATURE SANITIZING DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HANG MOPS TO DRY AFTER USE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DIRT BUILD UP ON VENT ON WALL LEADING TO REAR EXIT DOOR. CLEAN AND MAINTAIN VENT ON WALL.
  5. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO ONE IN CHARGE ON SITE AT TIME OF INSPECTION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT INITIAL INSPECTION AND ARRIVED APPROXIMATELY 30 MINUTES LATER. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED BOTH HANDWASHING SINKS IN KITCHEN INACCESSIBLE. ONE SINK WAS BLOCKED BY PIECES OF A MEAT GRINDER FILLING SINK AND OTHER SINK WAS BLOCKED BY LARGE FLOOR MIXER AND OTHER DEBRIS IN SINK. BOTH SINKS WERE MADE FULLY ACCESSIBLE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED CUTTING BOARDS UNCLEAN WITH DARK GROOVES IN FRONT OF STOVE AND ON PREP LINE. MUST REPLACE ALL CUTTING BOARDS THAT DARK GROOVES CAN NOT COME CLEAN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BAGS OF ONIONS IN BACK DRY STORAGE BUILDING. MUST STORE ALL FOOD AT LEAST 6 INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS ON COUNTERS. MUST STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT FOR 3 COMPARTEMENT SINK. MUST PROVIDE CHEMICAL TEST KIT. OBSERVED NO IRREVERSIBLE WATERPROOF THERMOMTER OR HIGH TEMPERATURE TEST STRIPS FOR HIGH TEMPERATURE SANITIZING DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HANG MOPS TO DRY AFTER USE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DIRT BUILD UP ON VENT ON WALL LEADING TO REAR EXIT DOOR. CLEAN AND MAINTAIN VENT ON WALL.
  6. Canvass Re-Inspection

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD SUCH AS BREAKFAST EGGS COOKED TO ORDER AND STEAKS. MUST PROVIDE A CONSUMER ADVISORY FOR MENU AND DISCLOSE AND REMIND OF ALL ITEMS PERTAINING TO ADVISORY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  7. Canvass

    21 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE DURING INITIAL INSPECTION. A PERSON IN CHARGE MUST BE ON SITE WHEN FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT INITIAL INSPECTION AND ARRIVED APPROXIMATELY 30 MINUTES LATER. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. GIVEN SAMPLE WRITTEN POLICY. MUST PROVIDE AND MAINTAIN FOR REVIEW AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASHING SINK AT THE BAKING/OVEN AREA NOT ACCESSIBLE. FOUND BLOCKED BY A CHAIR AND WITH CLEANING ITEMS STORED INSIDE IE: TOWELS AND RUBBER GLOVES. ALL HAND WASHING SINKS MUST BE ACCESSIBLE AND PROVIDED WITH SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE ABOVE VIOLATION #10 FOR CITATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS AT THE WEST FOOD PREP/DISH WASHING AREA HAND WASHING SINK. MUST PROVIDE PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED ANIMAL ORIGIN RAW EGGS AND RAW MEATS BEING STORED IN TWO SEPARATE COOLERS ON TOP SHELVING DIRECTLY OVER COOKED, PREPARED FOODS AND FRESH VEGETABLES SUCH AS COOKED BEEF, RAW CARROTS AND UNCOVERED RAW PEPPERS. INSTRUCTED ALL RAW AND PREPARED FOODS, FRESH VEGETABLES MUST BE PROPERLY STORED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD SUCH AS BREAKFAST EGGS COOKED TO ORDER AND STEAKS. MUST PROVIDE A CONSUMER ADVISORY FOR MENU AND DISCLOSE AND REMIND OF ALL ITEMS PERTAINING TO ADVISORY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING INTERNAL THERMOMETER INSIDE THE ONE DOOR MEAT COOLER NEXT TO GRILL. MUST PROVIDE
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A CUSTOMER ENTER THE WEST FOOD PREP AREA TO USE THE WASHROOM AND DISH WASHING THREE COMPARTMENT SINK HAND WASHING SINK. INSTRUCTED CUSTOMERS ARE NOT ALLOWED IN THE FOOD PREPARATION/DISH WASHING AREA.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED DIRTY RUBBER CLEANING GLOVES STORED WITH HANGING CLEAN UTENSILS. MUST STORE CLEAN UTENSILS AWAY FROM SOILED CLEANING PRODUCTS AND TOOLS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED EXPANDING SPRAY FOAM AS SEALANT AROUND PIPING IN BOTH WASHROOMS AND UNDER HAND WASHING SINK. MUST REMOVE TO MAKE SMOOTH AND CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC FOAM INSULATION FOR FOOD CONTAINERS IN THE TWO DOOR PREP COOLER. ALL FOOD CONTAINERS MUST BE SMOOTH, CLEAN AND WASHABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR THE HIGH TEMPERATURE DISH WASHING MACHINE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DIRTY, FOOD SPLATTERED FIRE EXTINGUISHER COVER NEXT TO THE KITCHEN THREE COMPARTMENT SINK AND HAND WASHING SINK. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED COOKING EQUIPMENT AND COOLER ON REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING. ALL PILED HIGH STORED ASSORTED ITEMS THROUGHOUT THE REAR OUT DOOR STORAGE ROOM MUST BE ELEVATED AND ORGANIZED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEES PERSONAL BELONGING STORED IN THE DRY FOOD STORAGE CLOSET. MUST STORE AT THE DESIGNATED EMPLOYEE LOCKER AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 11-19-18 #2333622 NOT CORRECTED.#51- FOUND NO BACK FLOW PREVENTION DEVICES INSTALLED AT ICE MACHINE WATERLINE. MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  8. License

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TIME TEMPERATURE CONTROL FOR SAFETY FOOD.(HANDLES LAMB/BEEF,ETC.)PRIORITY VIOLATION. CITATION ISSUED.7-38-012. MUST PROVIDE.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 FOUND READY TO EAT FOOD HELD MORE THAN 24 HOURS WITH NO SEVEN DAY CONSUME BY DATE, COOKED LAMB. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES INSTALLED AT ICE MACHINE WATERLINE. MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
    • 58. ALLERGEN TRAINING AS REQUIRED

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