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Business Info

Restaurant: Sajjad Inc
Address: 3801 N Lincoln Ave, Chicago, IL 60613
Type: Restaurant
Total inspections: 6
Last inspection: Nov 26, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND IMPROPER TEMP OF FRONT PREP REFRIGERATION UNIT. AIR TEMP OF 51.6 TO 68F. CITATION ISSUED. TAGGED UNIT. VIOLATION CRITICAL 7-38-005 (A)
All cold food shall be stored at a temperature of 40F or less. FOUND IMPROPER TEMPERATURE IN THE PREP REFRIGERATION UNIT. HOT DOGS, COOKED SAUSAGE,SOUR CREAM,SLICE TOMATO, INTERNAL TEMP OF PRODUCT 48.6F TO 51.2F.CRITICAL VIOLATION ISSUED: 7-38-005(a) OWNER DENATURED FOOD. COST $12.OO 5LBS
All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND 3 COMPARTMENT SINK BACKING UP WHEN WATER IS RUNNING,IT BACK UP INTO THE 2ND AND 3RD COMPARTMENT WITH GREASE AND FOOD DEBRIS, VERY SLOW DRAIN. INSTRUCTED NEEDS TO REPAIR. SERIOUS VIOLATION 7- 38-030 CITATION ISSUED. NOTE: PREMISES HAS ANOTHER 3 COMPARTMENT SINK IN BASEMENT.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. UPON INSPECTION OBSERVED EMPLOYEE TAKING MONEY AND TOUCHING READY TO EAT FOOD,AND NOT WASHING HIS HANDS.(LETTUCE, TOMATO, ONIONS) CRITICAL VIOLATION 7-38-010(A)-CITATION ISSUED. INSTRUCTED TO WASH HANDS EVERY TIME HE TOUCHES MONEY OR HAIR. THEN SERVE FOOD.
Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS IN EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS.AT ALL TIMES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.repair. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.
All employees shall be required to use effective hair restraints to confine hair.ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS AT ALL TIMES.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:GYROS MEAT PLACED ON THE BROILER SPIT AT TEMP OF 75.7F TO 76.6F(BROILER UNIT WAS OFF),INTERMITTENT COOKING IS NOT ALLOWED.FOUND 31-FRESH EGGS STORED IN WALK-IN COOLER AT TEMP OF 74.3F TO 77.1F;ALSO FOUND MELTED CHEESE STORED AT HOT HOLDING UNIT AT TEMP OF 125.7F; ITALIAN SAUSAGE AT TEMP OF 125.7F, ITALIAN BEEF IN JUICE AT TEMP OF 128.2F(ALL FOOD MENTIONED WAS STORED IN STEAM TABLES, WATER TEMPERATURE AT 145F),SLICED TOMATOES AT TEMP OF 52.1F STORED IN DISPLAY COOLER(AIR TEMP OF 40F).NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 9, VALUE $22.70.CRITICAL VIOLATION:7-38-005(A) HOOOO72086-16
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 9-23-2010, REPORT#413868 # 32-RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID. # 42-ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS AT ALL TIMES. SERIOUS VIOLATION:7-42-090 HOOOO72086
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR THROUGHOUT THE BASEMENT AREA, SPECIALLY UNDER SHELVES AND BEHIND REACH-IN FREEZERS.(EXCESS DEBRIS).SEAL HOLE UNDER SHELF IN NORTH-EAST CORNER,NEXT TO REAR EXIT DOOR.
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. REPAIR LEAKING FAUCET AT COMPARTMENT SINK,ALSO PROVIDE AN UNTHREAD FAUCET SAME SINK.THREE COMPARTMENT SINK SLOWLY DRAINING, INSTRUCTED TO CONTACT A PLUMBER.
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. NEED TO CLEAN GREASE FROM THE EXTERIOR OF WASTE GREASE OIL CONTAINER(GREASE ON IT),ALSO NEED TO REPLACE BROKEN LIDS FROM OUTSIDE GARBAGE CONTAINER(LARGE HOLE BETWEEN THE LIDS).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN RUBBER GASKETS IN ALL 3 REACH-IN FREZEERS IN BASEMENT AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE EXCESS ICE BUILD-UP INSIDE THE REACH-IN FREEZERS IN BASEMENT AREA,ALL 3 REACH-IN.
All employees shall be required to use effective hair restraints to confine hair. EVERYONE ENTERING/PREPARING AND SERVING IN PREP AREA MUST WEAR HAIR RESTRAINANT(MANAGER-OWNER-EMPLOYEES)

MUST MAINTAIN WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES IN THE REAR PREP AREA.
MUST MAINTAIN FLOORS DRY AT ALL TIMES IN THE BASEMENT RESTROOM.
MUST DEFROST FREEZER ON THE 1ST FLOOR AT REAR AREA.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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