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TANOOR KABOB INC.

1800 S JEFFERSON ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

TANOOR KABOB INC. has been inspected 8 times by Chicago Department of Public Health since April 12, 2011. The most recent inspection, on August 22, 2014, found no infractions.

4 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: Food source, labelling and allergens, Pests and Cleaning and sanitizing.

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 once on June 12, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 12, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on April 12, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 12, 2011. 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 3 separate inspections, most recently on February 14, 2013. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST, PAINT OR REPLACE RUSTY PREP TABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYER AND THE CAN OPENER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REATTACH LOOSE WOODEN COVING TO WALL BY THE TOILET ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL CRACKS AND CREVICES IN THE PREP AREA BEHIND THE COOKING EQUIPMENT.
  3. Short Form Complaint

    0 infractions

  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 6-12-12 REPORT # 1096356. FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET. CITATION ISSUED.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(SUGAR,FLOUR,ETC.)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET.(VACUUM BREAKER)
  7. License Re-Inspection

    0 infractions

  8. License

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 1 INCH GAP UNDER SIDE DOOR IN BASEMENT. INSTRUCTED TO MAKE TIGHT FITTING AND RODENT PROOF TO PREVENT PEST ENTRY. SERIOUS 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND SMALL THREE COMPARTMENT SINK IN KITCHEN, INSTRUCTED TO PROVIDE LARGER THREE COMPARTMENT SINK TO IMMERSE LARGEST PIECE OF EQUIPMENT/UTENSILS AND OR PROVIDE UTENSILS, POTS, PANS THAT ARE ABLE TO FIT INSIDE THREE COMPARTMENT SINK. SERIOUS 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ALL UTENSILS USED FOR OPERATIONS IE. POTS, PANS, SERVING UTENSILS. PROVIDE BARRIER/SEPARATION BETWEEN CUSTOMERS AND FOOD PREP AREA. INSTALL RACKS FOR DRY STORAGE ITEMS AND UTENSIL STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF THREE COMPARTMENT SINK, INTERIOR/EXTERIOR OF COOKING EQUIPMENT/GRILL, INTERIOR OF REFRIGERATION UNITS, VENTS COVERS, INSIDE CABINET UNDER WASHBOWL IN TOILET ROOM.
    • 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. DETAIL CLEAN FLOORS ON FIRST FLOOR AND AROUND FLOOR DRAINS IN BASEMENT. CAP UNUSED FLOOR DRAIN IN BASEMENT. CLEAN STAIRCASE TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN CEILING IN BASEMENT TO REMOVE COBWEBS. SEAL OPENINGS AT WALL BY SIDE EXIT DOOR AND NEXT TO HOT WATER TANK. SEAL OPENINGS AT CEILING ABOVE STORAGE RACKS AS NEEDED. REPAIR CEILING ABOVE PREP AREA TO MAKE SMOOTH AND EASILY CLEANABLE. REPAIR WALL BASE UNDER THREE COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ADJUST LIGHT SHIELDS AT LIGHT FIXTURES ABOVE THREE COMPARTMENT SINK AND REPLACE LIGHT BULBS ABOVE PREP AREA. CLEAN LIGHT SHIELDS AT VENTILATION HOOD.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE SELF CLOSING DEVICE AT TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SINK STOPPERS FOR DRAINS AT THREE COMPARTMENT SINK. REPAIR LEAK AT FAUCET NECK AT THREE COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED EQUIPMENT/ITEMS FROM BASEMENT.

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