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BADRI DEVAN

6424 N WESTERN AVE, CHICAGO, IL 60645 · BANQUET HALL

Inspection summary

BADRI DEVAN has been inspected 4 times by Chicago Department of Public Health since March 22, 2016. The most recent inspection, on December 12, 2019, recorded 13 infractions.

2 of 4 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on December 12, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on December 12, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on December 12, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 4 times across 2 separate inspections, most recently on December 12, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 4 times on December 12, 2019. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

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.

4 inspections

  1. Canvass

    13 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE. MUST HAVE PERSON IN CHARGE PRESENT.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED. PRIORITY FOUNDATION. CITATION ISSUED.7-38-012. MUST PROVIDE.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY/VOMIT SPILL KIT. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HAND SOAP DISPENSER ABOVE 3 COMPARTMENT SINK. MUST REMOVE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO METAL STEM THERMOMETER AT PREMISES. MUST PROVIDE. NO CITATION ISSUED. PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND EXTERIOR OF GREASE TRAP NOT CLEAN/RUSTY. MUST CLEAN AND SANITIZE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND NO STOPPERS FOR 3 COMPARTMENT SINK. MUST PROVIDE STOPPER FOR 3 COMPARTMENT SINK.(THREE STOPPERS).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST STRIPS ON PREMISES. PRIORITY FOUNDATION. CITATION ISSUED.7-38-005. MUST PROVIDE. MANAGER PROVIDED CHLORINE TEST KIT AFTER 4:00P.M.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • FOUND NO HOT WATER AT PREMISES. 87.0F WATER AT HAND SINKS INSIDE KITCHEN AND RESTROOMS AND 3 COMPARTMENT SINK. PRIORITY VIOLATION. CITATION ISSUED. 7-38-030C. MUST PROVIDE HOT WATER AT ALL SINKS. 100F AT HAND SINKS. 110F WATER AT 3 COMPARTMENT SINK. OWNER OF BUSINESS ADJUSTED HOT WATER TANK AFTER 4:00P.M. HOT WATER WAS REPLENISHED TO ALL SINKS. 110F AT 3 COMPARTMENT SINK AND 100F AT ALL HAND SINKS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LEAKY GREASE TRAP UNDER 3 COMPARTMENT SINK. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND WALLS AND CEILING IN MEN'S AND WOMAN RESTROOM NOT CLEAN AND WITH CHIPPING PAINT. FOUND CEILLING NOT CLEAN AT KITCHEN AREAS.MUST REPAIR,CLEAN, AND SANITIZE..
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER AT 1ST FLOOR STORAGE AREAS. MUST REMOVE CLUTTER. CLEAN AND ORGANIZE.
  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. License

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS WITH CHIPPING PAINT ABOVE 3COMPARTMENT SINK AT MAIN KITCHEN AND WOMEN'S BATHROOM WALLS. MUST PAINT/SEAL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO HANGING THERMOMETER INSIDE REACH IN COOLER AT MAIN KITCHEN. MUST PROVIDE.

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