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BISMILLAH RESTAURANT

6301 N RIDGE AVE, CHICAGO, IL 60660 · Restaurant

11 inspections

  1. Canvass

    0 infraction

  2. Réinspection de la plainte

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • COOKED AND RAW FOOD STORED PLASTIC GROCERY BAGS,INSIDE COOLERS AND FREEZERS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.OBSERVED PLATE INSIDE THE COOKED FOOD,INSTRUCTED TO PROVIDE UTENSILS WITH WITH HANDLE TO MINIMIZE SOURCE OF CONTAMINATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND HOOD EXHAUST NOT CLEAN.GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDED BETWEEN EXPOSED HAND SINK AND DRAIN BOARD,INSTRUCTED TO PROVIDED WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A MILK CAP USED TO STOP WATER FOR THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE SAID STOPPERS.
  3. Suspected Food Poisoning

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REACH-IN COOLER IN PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE.AMBIENT AIR TEMP OF 49.7F TO 51.4F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:YOGURT,GOAT ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED CHICKEN ON TOP THE ONE BURNER STOVE AT TEMP OF 118F - 120F - AND 124F,UNIT WAS TURNED OFF.YOGURT AND YOGURT MIX WITH SPICES MADE ON PREMISES AT TEMP OF 52.1 TO 53.6F.COOKED DICED GOAT STORED INSIDE THE CHEST FREEZER AT TEMP OF 69.2F TO 85.9F; MARINATED BEEF AT TEMP OF 61F,ONE AND HALF GALLON OF MILK STORED UNDER THE FRONT COUNTER AT ROOM TEMPERATURE AT TEMP OF 50.7F;COOKED POTATOES MIXED WITH SPICES AT TEMP OF 45.6F TO 47F. MUST OF THE COOKED FOOD WAS COOKED IN THE MORNING OR YESTERDAY. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW HOT FOOD 140F AND ABOVE. FOOD DISCARDED AND DENATURED,POUNDS 90.VALUE$140 CRITICAL VIOLATION:7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • COOKED AND RAW FOOD STORED PLASTIC GROCERY BAGS,INSIDE COOLERS AND FREEZERS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.OBSERVED PLATE INSIDE THE COOKED FOOD,INSTRUCTED TO PROVIDE UTENSILS WITH WITH HANDLE TO MINIMIZE SOURCE OF CONTAMINATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND HOOD EXHAUST NOT CLEAN.GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDED BETWEEN EXPOSED HAND SINK AND DRAIN BOARD,INSTRUCTED TO PROVIDED WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A MILK CAP USED TO STOP WATER FOR THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE SAID STOPPERS.
  4. Plainte

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND HOOD EXHAUST NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN BELOW FRONT COUNTERS.
  5. Canvass

    0 infraction

  6. Plainte

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT/FOOD BUILD UP ON FLOOR IN HOT WATER TANK ROOM AND PREP AREAS. MUST CLEAN FLOOR ALONG ALL WALLS/CORNERS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD/GREASE BUILD UP ON WALL BEHIND COOKING EQUIPMENT. MUST CLEAN WALL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMTER NOT CALIBRATED. MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  7. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE REPORT DATED ON 10/16/12
  8. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 10 MICE DROPPINGS ON FLOOR AND SHELF INSIDE FRONT STORAGE ROOM AND 8 MICE DROPPINGS INSIDE WASHROOM HANDWASHBOWL CABINET. MUST REMOVE ALL DROPPINGS BY DATE OF REINSPECTION (10/23/12).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED COOLER GASKETS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETER INSIDE FRONT PREP EGG REACH IN COOLER.
  9. Short Form Complaint

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT. OPEN CAN FOODS MUST BE EMPTIED INTO PLASTIC, AND GLASS,OR STAINLESS CONTAINERS BEFORE STORAGE IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN FOOD DEBRIS ON STORAGES SHELVES IN BOTH CLOSETS. CLEAN GREASE ON INSIDE HOOD WALLS AT FRONT KITCHEN PREP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK IN REAR KITCHEN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODSERVICE STAFF WITH NO HAIR RESTRAINT HANDLING FOOD,INSTRUCTED MUST HAVE HAIR RESTRAIN ON.
  10. Canvass

    4 infractions

    • 31. 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. MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT. OPEN CAN FOODS MUST BE EMPTIED INTO PLASTIC, AND GLASS,OR STAINLESS CONTAINERS BEFORE STORAGE IN COOLER.
    • 33. 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. INSTRUCTED TO CLEAN FOOD DEBRIS ON STORAGES SHELVES IN BOTH CLOSETS. CLEAN GREASE ON INSIDE HOOD WALLS AT FRONT KITCHEN PREP.
    • 38. 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. REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK IN REAR KITCHEN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE STAFF WITH NO HAIR RESTRAINT HANDLING FOOD,INSTRUCTED MUST HAVE HAIR RESTRAIN ON.
  11. Plainte

    5 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. CROSS CONTAMINATION NOT CONTROLLED. FOUND A PITCHER WITH HANDLE IN YOGURT IN REAR PREP AREA. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOTAL WEIGHT 20 LBS, VALUE $30. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION# 63824-16 COURT DATE 12.9.10, 400 W SUPERIOR, ROOM 112, 10 AM.
    • 34. 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. DETAIL CLEAN FLOORS IN ALL CLOSETS AND IN PREP AREAS, ALONG WALLS, BEHIND AND UNDER EQUIPMENT. STORE ALL ITEMS 6" OFF FLOOR. GREASE UNDER DUMPSTER OUTSDE. DETERMINE SOURCE AND MAINTAIN CLEAN DUMPSTER AREA.
    • 35. 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. PAINT RAW WOOD IN 2 CLOSETS AND SCATTERED THROUGHOUT PREMISES AS NEEDED. SEAL HOLE AROUND PIPE, RIGHT OF DOOR IN REAR PREP AREA. DETAIL CLEAN ALL WALLS IN FRONT AND REAR PREP AREAS. INCLUDE ALL ATTACHED PIPES. REMOVE ALL ALUMINUM FOIL ON FOOD CONTACT SURFACES IN BOTH PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD FOR LIGHT IN SAMOSA WARMER OR USE SHATTERPROOF BULB. FRONT PREP AREA.
    • 38. 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. DETAIL CLEAN BOTH HOOD VENTS TO REMOVE ACCUMULATED GREASE. INSTALL BACK FLOW PREVENTION DEVICE ON MOP SINK OR REMOVE THREADS TO PREVENT HOSE USE.