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AL KHYAM RESTAURANT

4748 N KEDZIE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

AL KHYAM RESTAURANT has been inspected 3 times by Chicago Department of Public Health since February 16, 2012. The most recent inspection, on March 10, 2014, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 7, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 7, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 2 separate inspections, most recently on March 7, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 7, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE BINS/CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRONT PREP AREA PREP REACH IN COOLER GASKETS ON ALL THREE DOORS ARE BROKEN, MUST REPAIR/REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; FRONT PREP AREA COOLERS, SHELVING UNITS AND CHEST FREEZER, AND TO REMOVE PAPER COVERING FROM SHELVING UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOOR THRU-OUT THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3PART SINK FAUCET LEAKING AT THE ELBOW AND GREASE TRAP UNDER SAME SINKK RUSTY, INSTRUCTED TO REPAIR FAUCET AND SEAL GREASE TRAP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER FOR REAR PREP AREA TWO DOORS REACH IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE ARTICLES FROM FLOOR AT REAR PREP/DISH WASHING AREA, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE AND ACCESSIBILITY TO PROPERLY CLEAN THE FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE CLEANING TOWEL IN AN APPROVED SANITIZER.
  3. License

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN RUBBER GASKET AROUND PREP COOLER (3) DOOR.

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