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BOZII RESTAURANTS CORP.

309 W LAKE ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

BOZII RESTAURANTS CORP. has been inspected 7 times by Chicago Department of Public Health since May 4, 2017. The most recent inspection, on August 14, 2023, found no infractions.

4 of 7 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 source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 2 separate inspections, most recently on July 14, 2020. For example: PERSONAL CLEANLINESS

  • 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 3 times across 2 separate inspections, most recently on July 14, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 July 14, 2020. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 July 14, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 5 times across 3 separate inspections, most recently on May 25, 2021. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • EMPLOYEES PERSONAL FOOD STORED IN WALK-IN COOLER NEXT TO CUSTOMERS FOOD, INSTRUCTED TO SEPARATE.
  4. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE WAS UNABLE TO PROVIDE A VALID CITY OF CHICAGO FOOD SANITATION LICENSE, WHILE TCS FOODS, BEEF & EGGS ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND HOT FOODS AT IMPROPER FOODS AT IMPROPER TEMPERATURES ON THE HOT FOOD LINE. GRILLED ONIONS, 118F AND SOUP AT 120F. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD HOT TCS FOODS AT 134F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. $20
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED TWO EMPLOYEES NOT WEARING HAIR RESTRAINS. MUST WEAR PROPER HAIR RESTRAINT AT ALL TIMES WHEN HANDLING AND PREPARING READY TO EAT FOOD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND LOOSE FOOD DEBRIS UNDER AND BEHIND HEAVY EQUIPMENT IN FRONT AND REAR PREP AREAS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DUST ACCUMULATION ON CEILING VENTS IN REAR PREP AREA, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  5. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS (COOKED CHICKEN , BEEF, PORK) NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 40. PERSONAL CLEANLINESS
      • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE DOESNT WORE ANY TYPE OF HAIR RESTRAIN. MUST HAVE PROPER HAIR RESTRAIN AT ALL TIMES WHEN HANDLING AND PREPARING READY TO EAT FOOD.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED THAT UTENSILS IN USE ARE STORED IN SANITIZING SOLUTION BETWEEN USES ,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE/SODA MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST REMOVE ALL BROKEN OR UN USED EQUIPMENT STORED IN GARBAGE STORAGE HALL
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  6. License

    0 infractions

  7. License

    0 infractions

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