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BIRYANI BISTRO CUISINE & CATERING SERVICES

2437 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

BIRYANI BISTRO CUISINE & CATERING SERVICES has been inspected 4 times by Chicago Department of Public Health since October 11, 2018. The most recent inspection, on December 19, 2019, found no 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times on December 13, 2018. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 across 2 separate inspections, most recently on January 10, 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 on December 13, 2018. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on December 13, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on January 10, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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

    0 infractions

  2. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  3. License

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK-IN COOLER FOUND AT AN IMPROPER TEMPERATURE OF 45.5F. MUST REPAIR AND MAINTAIN A TEMPERATURE OF 41F OR BELOW.PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • APPROXIMATELY OVER 200 MICE DROPPINGS FOUND IN THE FOLLOWING AREAS: UNDER THE THREE COMPARTMENT SINK AND BEHIND TE GREASE TRAP, BEHIND THE HOT WATER TANK, THROUGHOUT THE EMPLOYEE WASHROOM, BEHIND ALL REAR PREP COOLER AND ALONG ALL BASEBOARDS THROUGHOUT THE REAR PREP, ON STORED CLEAN DISHES, INSIDE GLASS DOOR TALL REACH-IN COOLER. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS. PRIORITY VIOLATION 7-38-020(A) NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT EXIT DOOR BOTTOM THRESHOLD WITH DAMAGED RODENT PROOF STRIP AND OPEN 1/4 INCH GAP. INSTRUCTED TO PROVIDE A TIGHT FITTING SEAL ON BOTTOM DOOR THRESHOLD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS AND RUST. MUST CLEAN OR REPLACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED POTS ON PREMISES TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED. MUST REMOVE ALL OVER SIZED POTS FROM PREMISES OR PROVIDE A LARGE ENOUGH THREE COMPARTMENT SINK TO ACCOMMODATE THE POTS. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO QUATERNARY CHEMICAL TEST STRIPS ON SITE FOR QUATERNARY SANITIZER BEING USED AT THE THREE COMPARTMENT SINK. MUST PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF THE OVEN, SHELVING UNDER GAS STOVES, UNDER FLAT GRILL WITH EXCESSIVE DIRT, GREASE AND DEBRIS.----INTERIOR OF THE GLASS DOOR TWO DOOR COOLER WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN ALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • GAS LINE CONDUITS BEHIND COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKS AT THE FOLLOWING SINKS: UNDER THE REAR PREP HAND WASHING SINK, UNDER THE WASH BASIN ON THE TWO COMPARTMENT PREP SINK AND THE NOZZLE OF THE TWO COMPARTMENT SINK. MUST REPAIR ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HOLES IN CEILINGS AND WALLS THROUGHOUT THE EMPLOYEE WASHROOM FOUND SEALED WITH DUCT TAPE AND EXPANDING SPRAY FOAM. MUST REMOVE FOAM AND SEAL ALL OPENINGS TO BE SMOOTH AND CLEANABLE. HOLE IN THE WALL AT THE REAR EXIT AROUND CEILING LIGHTING. MUST SEAL. ----HOLES NOTED ALONG BASEBOARDS THROUGHOUT THE REAR PREP AND NEXT TO THE WALK-IN COOLER MUST SEAL.----FLOOR BEHIND THE COOKS LINE AND LARGE GRATE FLOOR DRAIN IN THE REAR PREP WITH DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN ALL.----RAW WOODEN BOARDS ATTACHED TO THE WALL IN THE REAR PREP AREA MUST BE REMOVED OR MADE TO SEALED, SMOOTH AND CLEANABLE. MUST REMOVE ALL RUGS FROM ALL FOOD PREP AREAS. FLOORS MUST BE SMOOTH AND CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING LIGHT SHIELDS THROUGHOUT BOTH FOOD PREP AREAS, INSIDE THE WALK-IN COOLER AND INSIDE THE EXHAUST HOOD ON THE COOKS LINE. MUST PROVIDE/REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  4. License

    0 infractions

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