Al Halal Zaiqa

Thermometers were missing or inaccurate.

Inspector’s note: 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 thermometer.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted assorted food items inside coolers and refrigeration units food stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food grade containers.

Ventilation or lighting was inadequate.

Inspector’s note: Noted no light inside the 2 door refregeration unit at the rear kitchen area. Instructed to provide lighting bulb with protective shielding.

Thermometers were missing or inaccurate.

Inspector’s note: 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 thermometer.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Noted food containers stored on floor inside the walk-in cooler. Must provide proper, raised shelving to store food containers 6" off floor.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted assorted food items inside coolers and refrigeration units food stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food grade containers.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Noted the 3 compartment sink in poor repairs. Noted water sipping from one compartment to another between the divider separating the compartment sink thus preventing proper procedure for the wash rinse and sanitize per code. Instructed manager to seal the opening between the divider. Priority foundation violation #7-38-025. Citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted heavy clutter on shelves, and floors at the rear storage area. Instructed to clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest.

Ventilation or lighting was inadequate.

Inspector’s note: Noted no light inside the 2 door refregeration unit at the rear kitchen area. Instructed to provide lighting bulb with protective shielding.

Equipment and surfaces were dirty.

Inspector’s note: Observed the shelving in the rear food prep area next to the smaller deep freezer with a build up of food splatter and food debris. Instructed to keep all shelving areas clean as to help prevent possible pest and or insect activity.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floor behind the large upright cooling units with a build up of debris (possible food) as well as the floor under the rear storage room shelving and the walls near the small deep freezer with a build up of grease and or food spillage or splatter. Instructed to clean and maintain all areas.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-603.15: equipment (large pots) used in the facility is too large to fit and fully immerse within the compartments of the three compartment sink. Facility must install a larger 3compartment sinkthat will allow all equipment to be immersed, use smaller equipment that can fit in the existing 3 compartment sink or use an alternative method of manual warewashing approved by the health department.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed unlabeled customer self-service prepackaged desserts in display cooler(mango lassi, kheer and gulab jamun). Must label items with food name, ingredients and source.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed food fdebris on tip of can opener. Instructed to clean can opener and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Equipment (large pots) used in the facility is too large to fit and fully immerse within the compartments of the three compartment sink. Facility must install a larger 3compartment sinkthat will allow all equipment to be immersed, use smaller equipment that can fit in the existing 3 compartment sink or use an alternative method of manual warewashing approved by the health department.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drain pipe of three compartment sink, northside compartment next grease trap. Instructed to repair leaking drain and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust on vent cover in front of three compartment. Instructed to clean vent cover and maintain. Observed grease buildup on interior and filters of hood. Instructed to clean and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-603.15: Washing, Procedures for Alternative Manual Warewashing Equipment EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Containers of food stored on the floor in the kitchen area. Facility must elevate all items at least 6 inches above the floor.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Equipment (large pots) used in the facility is too large to fit and fully immerse within the compartments of the three compartment sink. Facility must install a larger 3compartment sinkthat will allow all equipment to be immersed, use smaller equipment that can fit in the existing 3 compartment sink or use an alternative method of manual warewashing approved by the health department.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Drain stoppers at 3 compartment sink in kitchen/preparation department is missing. Observed disposable paper towels used as a drain stopper. Facility must provide stoppers for the 3 compartment sink to allow for proper wash, rinse, and sanitizer set up.

Equipment and surfaces were dirty.

Inspector’s note: Kitchen equipment/prepline units/handles in the cookline is heavily soiled with food debris. Facility must clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking water faucet in the 3compartment sink. Facility must repair and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations dated on 11/17/22 report #: 2567229 has not been corrected. #55) 6-501.114: observed various unused cooking equipment stored in basement. Instructed to remove unnecessary items from premises. #58) 2-102.13: observed no allergen training on site at time of inspection. Instructed all employees holding city of chicago foodservice manager certificate must complete allergen training and maintain records therof on site at all times. Priority foundation violation 7-42-090 citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leak coming from pipe in unused room in basement. Instructed to repair and maintain in good condition.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused, dirty stove stored in rear outdoor area behind and restaurant and various cooking equipment, rugs, etc stored in basement. Instructed to remove unnecessary items from premises.

Ventilation or lighting was inadequate.

Inspector’s note: Observed build up of dust on fans in both toilet rooms. Instructed to clean and maintain in good condition.