FEB 23
2015
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TURKISH CUISINE AND BAKERY.
YOUR CALL. 63/100
5605-5609 N CLARK ST · EDGEWATER, CHICAGO
Last inspected February 23, 2015 · passed
6 of 10 inspections passed, 3 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
6 passed · 1 w/ conditions · 3 failed
VIOLATIONS
35
includes 4 critical
RECORDS COVER
4 YEARS
since Jun 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
BASEMENT PREP AREA BULK CONTAINERS (SUGAR, FLOUR) NOT LABELED ALSO FOODS NOT LABELED OR DATED INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO LABEL FOODS IN WALK IN COOLER AND LABEL ALL BULK CONTAINERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED STANDING WATER ON FLOOR AROUND 3-COMPARTMENT SINK GREASE TRAP. INSTRUCTED MANAGER TO KEEP FLOOR DRY/CLEAN THROUGHOUT.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REAR HEATER ROOM FLOOR CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
FOOD HANDLER REQUIREMENTS MET
NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
MAR 172014FAILED4 violations1 CRITICALDETAILS
MAR 17
2014
FAILED
4 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
FOUND LOW TEMPERATURE DISH WASHING MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPM-CHLORINE) AT TIME OF INSPECTION 3/17/14. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES BETWEEN 50-100 PPM CHLORINE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. ONCE LOW TEMPERTATURE DISH MACHINE IS PROPERLY SANITIZING MUST FAX A LETTER TO 312-747-4240 OR EMAIL TO CDPHFOOD@CITYOFCHICAGO.ORG. MUST PROPERLY SET UP 3-COMPARTMENT SINK FOR PROPER WASH, RINSE, AND SANITIZING. CRITICAL VIOLATION 7-38-030
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE/GRIME BUILDUP.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE MISSING AND WATER DAMAGED CEILING TILES IN THE BASEMENT.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED GROCERY BAGS USED TO STORE MEAT IN THE BASEMENT WALK-IN COOLER. MUST USE FOOD GRADE STORAGE BAGS/CONTAINERS TO PROPERLY STORE FOODS AT ALL TIMES.
SEP 122013PASSED1 violationDETAILS
SEP 12
2013
PASSED
1 violationDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
NOTED MULTI SERVING UTENSILS (SPOONS,PLATES,CUPS, BOWLS ETC) ON SHELVING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
AUG 262013FAILED7 violations2 CRITICALDETAILS
AUG 26
2013
FAILED
7 violations2 CRITICALDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
NOTED A GRAYISH SLIMY SUBSTANCE INSIDE ICE MACHINE DRIPPING ONTO ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL DETAIL CLEANED AND MAINTAINED. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD ICE AND STARTED CLEANING ICE MACHINE. ALSO NOTED LIVE INSECTS INSIDE CONTAINER WITH RICE ON SHELVING AT THE BASEMENT FOOD PREP AREA. MANAGER IMMEDIATELY DISCARDED THE RICE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NOTED SOME LIVE ROACH ACTIVITY ON WALLS BEHIND REFRIGERATION UNITS AND ALONG WALL BY THE SERVING CHART ALL AT THE KITCHEN PREP AREA. NOTED MICE DROPPINGS ALONG WALL UNDERNEATH PREP TABLE AND INSIDE CLOSET USED FOR DIRTY LINEN AT THE BASEMENT FOOD PREP AREA.ALSO NOTED LIVE INSECTS INSIDE CONTAINER WITH RICE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL. CITATION ISSUED FOR SERIOUS VIOLATION#7-38-020.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP. LID,LIPS AND DRIPPING DOWN THE SIDES. THIS IS FOOD SOURCE FOR PEST. INSTRUCTED TO CLEAN AND MAINTAIN CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS,FREEZERS AND BULK ITEMS NOT LABELED WITH DATE AND NAME OF PRODUCTS. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS DURING STORAGE.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
NOTED MULTI SERVING UTENSILS (SPOONS,PLATES,CUPS, BOWLS ETC) ON SHELVING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT THE KITCHEN AND RUSTY SHELVES INSIDE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN FREEZER AND SHELVES AT ALL TIMES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR AND MAINTAIN LEAKING FAUCETS AT THE 3 COMPARTMENT SINKS ON 1ST FLOOR AND BASEMENT.
show all 10 inspections →
MAY 212012FAILED4 violations1 CRITICALDETAILS
MAY 21
2012
FAILED
4 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED LIVE ROACHES UNDER THE PIZZA OVEN,SOUTH-EAST CORNER. ONE ROACH WAS STROLLING ON FLOOR BETWEEN THE COOKING EQUIPMENT AND COOLERS IN KITCHEN. ANOTHER LIVE ROACH WAS OBSERVED IN BASEMENT UNDER THE 3 COMPARTMENT SINK. MANAGEMENT IS REQUIRED TO CLEAN AND SANITIZE AREA,SEAL CRACKS AND CREVASSES. SERIOUS VIOLATION: 7-38-020.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR UNDER THE THREE COMPARTMENT SINK, COOKING EQUIPMENT AND AND UNDER THE STOVE. REMOVE GREASE BUILD-UP. SWEEP FLOOR AT REAR STORAGE AREA, IN BASEMENT AREA, ELEVATE ITEMS NEEDED.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
REAR STAFF WASHROOM DOOR MUST BE SELF CLOSED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE STOPPERS AT THREE COMPARTMENT SINK, FIRST FLOOR.
MAR 32011PASSED7 violationsDETAILS
MAR 3
2011
PASSED
7 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. ALL CONTAINER NEEDS LABLES AND DATE IN WALK IN UNIT,REACHIN UNIT,IN THE BASEMENT STORAGE AREA
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL CLEAN UTENSILS NEEDS TO BE INVERTED,POT AND PLATES CUPS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.RUSTY SHELVES IN BASEMENT NEEDS TO BE REPAINTED OR REPLACE. CUTTING BOARD OPEN SEAMS,NEEDS TO BE REPLACE.ICE SCOOP NEEDS TO BE REPLACE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. UPRIGHT REFRIGERATION UNIT RUBBER STRIPPING IN POOR REPAIR, WALK IN COOLER RUBBER STRIPPING BROKEN, NEEDS TO BE REPLACE. SPLASH GAURD ARE NEEDED BY THE MOP SINK NEXT TO DISHMACHINE,BASEMENT EXPOSED SINK BY 3 COMPARTMENT,
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage.FREEZER UNIT HAS ICE BULID UP NEEDS TO DEFOST.
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. FLOORS BY THE REAR FURNUSE MISSING TILES, HAS WATER DAMAGE. FLOORS IN DRY STROAGE ROOM,AND 1ST FLOOR KITCHEN NEEDS DETAIL CLEANING.STAIRS LEADING TO BASEMENT NEEDS DETAIL CLEANING.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. EXPOSED HAND SINK IN THE BASEMENT PREP AREA WATER COMES ON THAN IT STOP, THEN IT COMES ON. INST HOT WATER NEEDS TO BE FULL FLOW. NEEDS TO FIX AND REPAIR.
JUN 222010PASS W/ CONDITIONS8 violationsDETAILS
JUN 22
2010
PASS W/ CONDITIONS
8 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. found no certified food mgr. with city of chicago food sanitation certificate , when potentially hazardous foods are being prepared, handled at time of inspection. citation issued #H000062802, with a court date of 8/05/2010, at 400 w superior in room #112 at 9:00am.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated/labeled in coolers, must date, and label all food items.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, cooking equipment not clean need detailed cleaning.
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. floors under heavy equipment, cooking equipment not clean need detailed cleaning(corners).floors in bsmt.,prep area, storage areas need cleaning.
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. Use dustless cleaning methods. ceiling tiles that were damaged, stained in kitchen prep areas, storage areas, and dining areas shall be replaced/repair. peeling paint on walls, ceiling in rear storage room shall be repair.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. missing light shields in bsmt. prep area, storage areas shall be provided. light shields in 1st. floor prep area need cleaning.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. employee bathroom self closing mechanism missing, shall be provided.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust vents(ventilation) in prep areas, dining areas, coolers, and bathrooms no clean need cleaning.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →