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DELHI SPICE INC.

2657 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

DELHI SPICE INC. has been inspected 4 times by Chicago Department of Public Health since February 7, 2019. The most recent inspection, on June 29, 2021, 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 7 times across 2 separate inspections, most recently on March 15, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 times across 2 separate inspections, most recently on March 15, 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 March 15, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 6 times across 2 separate inspections, most recently on March 15, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

  • 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 3 times across 2 separate inspections, most recently on March 15, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE AND ALL CLEANING MATERIALS FOR CLEANING VOMIT AND DIARRHEA. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE STEM THERMOMETER FOR THE COOK AND MAINTAIN
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLE, CHOPPING BOARD, DINING TABLES, COOLER, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • INSTRUCTED TO REMOVE EXTRA LARGE POTS AND PANS THAT DOES NOT FIT ON THE 3 COMPARTMRNT SINK TO WASH, RINSE AND SANITIZE. INSTRUCTED TO REPLACE LARGE POTS AND PANS WITH SMALLER ONES OR INSTALL A BIGGER 3 COMPT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CEILING TILES AND BROKEN CEILING TILES IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • TWO EMPLOYEES HAS NO FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN FOOD HANDLER TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN FOOD ALLERGEN TRAINING.
  3. License

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE AND ALL CLEANING MATERIALS FOR CLEANING VOMIT AND DIARRHEA. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL A HAND SINK IN THE FRONT PREP AREA ,WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR OF THE 2 DOOR REACH IN COOLER, 3 DOOR REACH IN COOLER AND ONE DOOR REACH IN COOLER AND MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE STEM THERMOMETER FOR THE COOK AND PROVIDE VISIBLE THERMOMETER IN SOME COOLER AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLE, CHOPPING BOARD, DINING TABLES, COOLER, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUBBER GASKET ALONG THE DOOR OF ONE OF THE DOOR OF THE 3 DOOR REACH IN PREP COOLER RIPPED OFF. MUST REPAIR AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KIT FOR THE 3 COMPARTMENT SINK QUATS SANITIZER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • INSTRUCTED TO REMOVE EXTRA LARGE POTS AND PANS THAT DOES NOT FIT ON THE 3 COMPARTMRNT SINK TO WASH, RINSE AND SANITIZE. INSTRUCTED TO REPLACE LARGE POTS AND PANS WITH SMALLER ONES OR INSTALL A BIGGER 3 COMPT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FAN GUARD OF ONE DOOR REACH IN COOLER AND THE 3 DOOR PREP COOLER WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED IN THE FAUCET OF THE MOP SINK. MUST INSTALL TO BE ABLE TO LOCATE, SERVICED, AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING AND BROKEN CEILING TILES IN THE REAR PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • TWO EMPLOYEES HAS NO FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN FOOD HANDLER TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN FOD ALLERGEN TRAINING.
  4. License

    0 infractions

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