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DHARMA GARDEN RESTAURANT

3109 W IRVING PARK RD, CHICAGO, IL 60618 · Restaurant

Inspection summary

DHARMA GARDEN RESTAURANT has been inspected 6 times by Chicago Department of Public Health since August 13, 2010. The most recent inspection, on March 20, 2013, found no infractions.

4 of 6 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 Food source, labelling and allergens.

The last 3 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 2 times across 2 separate inspections, most recently on August 21, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 August 21, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 May 17, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8 times across 2 separate inspections, most recently on August 21, 2012. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 May 17, 2012. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    0 infractions

  3. Complaint Re-Inspection

    0 infractions

  4. Complaint

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLERS WASHING THEIR HANDS INSIDE THE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED INSIDE THE EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. POOR HYGIENIC PRACTICES. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION, USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1098330, DATED 5-17-12 NOT CORRECTED, VIOLATIONS #31, INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES. #32, INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN EXPOSED SINK AND MOP SINK IN THE KITCHEN, AND REPLACE BROKEN GASKETS ON PREP COOLER DOORS. #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE, COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CABINETS, MICROWAVE OVENS AND SHELVES THRU-OUT THE KITCHEN, AND REMOVE FOIL COVERING FROM EQUIPMENT. #34, INSTRUCTED TO REPLACE BROKEN FLOOR TILES THRU-OUT THE KITCHEN AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS AND STORAGE AREAS. #35, MUST REPAIR CEILING ABOVE EQUIPMENT IN THE KITCHEN AND CLEAN WALLS AT SAME AREA. #38, MUST REPAIR OR REPLACE 3PART SINK FAUCET AT KITCHEN AND PROVIDE DRAIN STOPPERS FOR SAME SINK. #41, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT THE KITCHEN, BAR AREA AND STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. #43, INSTRUCTED TO PROPERLY STORED CLEANING TOWELS. SERIOUS CITATION ISSUED, 7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS IN THE WASHROOMS.
  5. Canvass

    10 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLER NOT LABELED, MUST 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 ON STORAGE SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN EXPOSED SINK AND MOP SINK IN THE KITCHEN AND REPLACE BROKEN GASKETS ON PREP COOLER DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CABINETS, MICROWAVE OVENS AND SHELVES THRU-OUT THE KITCHEN, AND REMOVE FOIL COVERING FROM EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE BROKEN FLOOR TILES THRU-OUT THE KITCHEN AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR AND REPAINT CEILING ABOVE EQUIPMENT IN KITCHEN ANDD CLEAN WALLS AT SAME AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE 3PART SINK FAUCET AT KITCHEN AND PROVIDE DRAIN STOPPERS FOR SAME SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN, BAR AREA AND STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORED CLEANING TOWELS.
  6. License

    0 infractions

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