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KABOB TENUR

3951 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

KABOB TENUR has been inspected 7 times by Chicago Department of Public Health since April 15, 2011. The most recent inspection, on September 1, 2015, found no infractions.

3 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: Food source, labelling and allergens and Food temperature control.

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 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 2 times across 2 separate inspections, most recently on September 29, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 4, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 11 times across 4 separate inspections, most recently on January 23, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 5 times across 4 separate inspections, most recently on January 23, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 23, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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

    4 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN KITCHEN AREA, MUST REPAIR AND INCREASE WATTS,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING FAUCET AT 3 COMPARTMENT SINK, INSTRUCTED TO REPAIR OR REPLACE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR AREA CLUTTERED, INSTRUCTED TO CLEAN AND BETTER MAINTAIN AREA IN A NEATER CLEANER FASHION,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  3. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INISDE COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE EXCESSIVE GREASE BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT COVERS THROUGH-OUT PREMISES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND/OR REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • WOMEN'S TOILET ROOM DOOR NOT SLEF-CLOSING. INSTRUCTED TO INSTALL SELF-CLOSING DEVICE.
  4. Canvass

    0 infractions

  5. Canvass

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS AND DUST ON MOP SINK AND EXTERIOR OF ICE MACHINE; INSTRUCTED TO CLEAN/SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS/FOOD DEBRIS ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS AT PREP AREA AND INSIDE FURNACE CLOSET, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING AND DAMAGED CEILING PANELS INSIDE WASHROOMS AND FURNACE CLOSET; INSTRUCTED TO REPLACE. EXCESSIVE DUST ON VENT COVERS INSIDE THE WASHROOMS; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF-CLOSING DEVICES ON WASHROOM DOORS; INSTRUCTED TO PROVIDE SELF-CLOSING DEVICES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKS AT THE 3 COMPARTMENT SINK FAUCET AND PIPES UNDER SAME SINK; INSTRUCTED TO REPAIR OR REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS FOR PREP REACH IN COOLER; INSTRUCTED TO PROVIDE THERMOMETER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED TOWELS IN AN APPROVED SANITIZER.
  6. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL/NAME OF THE PRODUCT AND DATED ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER INSIDE THE REACH IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST BOTH CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR ALONG THE WALL BASE AND ALL CORNER INSIDE THE WASHROOM, INSIDE THE FURNACE ROOM AND MAINTAIN. ELEVATE ALL ITEMS/ARTICLES INSIDE THE FURNACE ROOM TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE CEILING VENT COVER INSIDE THE WASHROOM (WITH HEAVY DUST BUILD UP) AND MAINTAIN. PEELING PAINT ON THE WALLS IN THE DINING AREA CLOSE TO THE GAME MACHINE. MUST SCRAPE PEELING PAINT AND REPAINT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND BED INSIDE THE MOP SINK ROOM AND BICYCLE ON THE HALLWAY GOING TO THE KITCHEN ON PREMISES. INSTRUCTED MANAGER TO REMOVE THE BED AND THE BICYCLE .
  7. License

    0 infractions

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