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TURKISH CAFE RESTAURANT, INC.

2621 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

TURKISH CAFE RESTAURANT, INC. has been inspected 11 times by Chicago Department of Public Health since August 14, 2014. The most recent inspection, on July 28, 2020, found no infractions.

5 of 11 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, Cleaning and sanitizing and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on February 27, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on February 27, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 June 14, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on June 14, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 June 14, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE WATCHES AND BRACELETS ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT PART OF FLOOR TILES ARE MISSING IN RESTROOM AND OBSERVED UNEVEN FLOORS WITH HOLES IN KITCHEN -BAR AREA
  3. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS ON SITE (SLICED TOMATOES, CHICKEN AND ASSORTED DELI MEATS) WITH NO DATE MARKING. INSTRUCTED TO PROVIDE PROPER LABELING ON ALL TCS FOODS HELD FOR MORE THAN 24 HOURS WITH A 7 DAY DISCARD DATE. (PRIORITY VIOLATION NO CITATION ISSUED) 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER OF RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED) STATEMENT THAT EATING RAW OR UNDERCOOKED FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 40. PERSONAL CLEANLINESS
      • MAST WORE PROPER HAIR RESTRAIN WHEN WORKING WITH EXPOSED FOOD
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE BROKEN DOOR GASKET ON FOOD PREP REACH UNDER COOLER DOORS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS AND SHELVING IN STORAGE ROOM.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #2349184 DATED 6/19/17. #32- MUST INSTALL A SPLASH GUARD BETWEEN PREP COOLER AND THE STOVE. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULK AROUND THE MOP SINK WORN OUT. MUST RE CAULK AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS IN THE KITCHEN (WITH FOOD SPLASHED)AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD AND DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Label all dry food containers and maintain.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Chopping board on top of the prep cooler is burned on right and left corner. Must replace and maintain. Must install a splash guard between the prep cooler and the stove.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Missing wall tiles in the kitchen/cook line close to the exit door. Must repair and maintain.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS/BAGS FOR PROPER STORAGE OF FOODS INSIDE COOLERS NOT IN PLASTIC GROCERY BAGS. INSTRUCTED TO SEAL RAW WOODEN SHELVINGS IN THE DRY STORAGE ROOM USING A NON-TOXIC FINISH AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE DRY STORAGE ROOM ARE DIRTY.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE ON WALL NEXT TO KITCHEN PREP TABLE.INSTRUCTED TO SEAL HOLE AND DETAIL CLEAN WALLS IN KITCHEN TO REMOVE SPLASHED FOOD DEBRIS AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO SINK STOPPERS FOR THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE ADEQUATE SINK STOPPERS FOR THE 3 COMP SINK AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED NO HAIR RESTRAINT FOR MANAGER AT THIS TIME.INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS FOR ALL FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT DOOR NOT RODENT PROOF APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, SERIOUS CITATION ISSUED: 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, SEE BELOW, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING CARRYOUT BAGS FOR FOOD STORAGE, MUST RESTRICT AND INVEST IN FOOD GRADE BAGS,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO (3) SINK STOPPERS FOR THREE COMPARTMENT, MUST PROVIDE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR STORAGE AREA CLUTTERED NOT PROPERLY MAINTAINED, MUST CLEAN AND BETTER ORGANIZE AREA,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,
  11. License

    0 infractions

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