Pera Turkish Kitchen and Bar
Last inspected: Nov 22, 2019
20
Score
The most recent inspection for PERA TURKISH KITCHEN AND BAR, located at 2833 N Broadway in Chicago, IL, was conducted on November 22, 2019, and resulted in a high-risk classification. This inspection identified one critical violation, nine major violations, and eleven minor violations. While the latest inspection indicated several issues, the facility's historical pattern across fifteen scored inspections has predominantly been low-risk.
15
Inspections
1
Critical latest
9
Major latest
11
Minor latest
Inspection History
Nov 22, 2019
Routine
1 critical violation. 9 major violations. 11 minor violations.
20
Aug 28, 2018
Reinspection
1 major violation. 3 minor violations.
78
Aug 27, 2018
Routine
2 critical violations. 2 major violations. 3 minor violations.
52
Jul 21, 2017
Routine
7 minor violations.
70
Jul 7, 2016
Routine
5 minor violations.
78
Nov 5, 2015
Reinspection
5 minor violations.
78
Oct 27, 2015
Routine
8 minor violations.
67
Sep 4, 2014
Reinspection
6 minor violations.
74
Aug 28, 2014
Routine
8 minor violations.
67
Oct 8, 2013
Reinspection
4 minor violations.
82
Sep 30, 2013
Complaint
8 minor violations.
67
May 21, 2013
Reinspection
No violations found.
100
May 13, 2013
Routine
3 minor violations.
86
Nov 19, 2012
License
9 minor violations.
64
Oct 16, 2012
License
No violations found.
100
Violations — Nov 22, 2019 Inspection
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
1
City of chicago food service sanitation certificate
Inspector notes: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
2
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: NOTED NO PAPER TOWELS AT ALL HAND WASH SINKS ON PREMISE. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. PRIORITY FOUNDATION #7-38-030(C) CITATION ISSUED.
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: NOTED NO HAND WASH SINK AT THE SECOND FLOOR BAR AREA. INSTRUCTED TO INSTALL A HAND WASH SINK WITH SOAP AND PAPER TOWELS.PRIORITY FOUNDATION #7-38-030. NO CITATION ISSUED TODAY.
10
Proper date marking and disposition
Inspector notes: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY
23
Compliance with variance/specialized process/haccp
Inspector notes: NOTED PREMISE MAKING YOGURT WITH NO HACCP PLAN OR VARIANCE AS REQUIRED BY THE CITY ORDINANCE. MUST USE COMMERCIALLY PREPARED YOGURT UNTIL A HACCP PLAN APPROVAL IS OBTAINED.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005(A). NO CITATION ISSUED.
29
Food properly labeled; original container
Inspector notes: NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE SECOND FLOOR FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME
37
In-use utensils: properly stored
Inspector notes: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
43
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS
47
Hot & cold water available; adequate pressure
Inspector notes: NOTED NO HOT RUNNING WATER AT THEAND WASH SINK AND 3 COMPARTMENT SINK OF THE FIRST FLOOR BAR. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 68F, 3 COMPARTMENT SINK 72.1F. MANAGER STATED THAT HOT WATER CAN ONLY BE TURN ON FROM THE BOTTOM FAUCET. INSTRUCTED MANAGEMENT TO HAVE HOT WATER AT ALL TIMES AND HOT WATER MUST BE TURNED ON FROM THE HOT WATER FAUCET AND MUST.HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C)
50
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
53
Physical facilities installed, maintained & clean
Inspector notes: NOTED ROUGH AND UNFINISHED BRICK WALLS BEHIND THE BAR OF THE FIRST FLOOR. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE
55
Physical facilities installed, maintained & clean
Inspector notes: NOTED CLUTTER ON THE SECOND FLOOR DRY STORAGE AREA ON SHELVES, FLOORS UNUSED EQUIPMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOORS UNDERNEATH STAIR WAY AT THE BASEMENT, UNDERNEATH THE 3 COMPARTMENT SINK WITH DIRT AND STANDING WATER AT THE SECOND FLOOR PREP AREA.
55
Physical facilities installed, maintained & clean
Inspector notes: NOTED HEAVY ACCUMULATED DUST ON DUCT VENT ON CEILING AT THE DISH WASHING ROOM . MUST CLEAN AND MAINTAIN.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOODS AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: ADDITIONAL LIGHTING AND LIGHT BULBS/ PROTECTIVE SHIELDING NEEDED AT THE DISH WASHING AREA.
56
All food employees have food handler training
Inspector notes: NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
57
Previous core violation corrected
Inspector notes: ) NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #58 RULE #PA-100-0367 FROM INSPECTION REPORT #2213528 DATED 8/27/2018 NOT CORRECTED. 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. PRIORITY FOUNDATION VIOLATION #7-42-090.
60
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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