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HABIBI MIX GRILL

1225-1227 W DEVON AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

HABIBI MIX GRILL has been inspected 2 times by Chicago Department of Public Health since October 1, 2010. The most recent inspection, on November 2, 2012, found no infractions.

1 of 2 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: Food temperature control.

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.

  • 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 October 1, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 on October 1, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on October 1, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 October 1, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 1, 2010. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY 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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH IN COOLER NEXT TO PREP AREA DOOR AT 52 DEGREES F AND PREP COOLER ACROSS FROM STOVE AT 72.0 DEGREES F. ALL COLD REFIGERATORS MUST MAINTAIN 40 DEGREES F AND BELOW, ALL FREEZERS MUST MAINTAIN 0 DEGREES F AND BELOW. ALL WARMING FACILITY MUST HOLD 140 DEGREES F OR ABOVE OR 165 DEGREES F AND ABOVE IF USED FOR REHEATING PREVIOUSLY PREPARED FOODS.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER THROUGHOUT PREMISES. MUST PROVIDE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERITIFIED FOOD MANAGER AVAILABLE. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR DAMAGED INSIDE, BOTTOM OF REACH IN 2 DOOR COOLER IN REFRIGERATION ROOM. PROVIDE KNIFE RACK FOR IMPROPERLY STORED KNIVES. PROVIDE 3 DRAIN PLUGS FOR 3 COMPARTMENT SINK. REMOVE ALUMINUM FOIL FROM ALL PREP, STORAGE AND SERVICE AREAS. PROVIDE HOLDER FOR ICE SCOOP. INVERT ALL DISHWARE THROUGHOUT PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN AND ORGANIZE BEHIND FRONT SERVICE COUNTER. DETAIL CLEAN ALL COOKING/REFRIGERATION EQUIPMENT. CLEAN INSIDE AND OUTSIDE, UNDER AND BEHIND TO REMOVE ACCUMULATED GRIME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE OR REPAIR/CLEAN DAMAGED AND DIRTY CARPET IN DINING AREA. SMOOTH CAULKING AND SEAL IN DINING AREA NEAR SIDE DOOR AND NEAR ENTRANCE TO PREP AREA. CREATE A SMOOTH, NONPOROUS, CLEANABLE SURFACE ON FLOOR THROUGHOUT PREMISES. REPLACE MISSING TILES AS NEEDED THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLES IN WALLS ABOVE EAST SIDE OF DINING AREA, ABOVE HANDSINK IN KITCHEN AND IN STORAGE AREA NEXT TO KITCHEN. SEAL ALL HOLES IN WALLS THROUGHOUT PREMISES. PROVIDE A SMOOTH, NONPOROUS, CLEANABLE SURFACE. DETAIL CLEAN ALL WALLS IN PREP AND REAR REFRIGERATION ROOM AND AS NEEDED THROUGHOUT PREMISES. PROVIDE SHELVING, AT LEAST 6" OFF FLOOR FOR HOOKAH PIPES STORED IN CLOSET NEXT TO HOT WATER TANK. MAINTAIN ALL ITEMS AT LEAST 6" OFF FLOOR FOR PROPOER CLEANING AND PEST CONTROL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPLACE PLASTIC LINER UNDER GREASE TRAP COVER. FIX PERMENANTLY. REMOVE MILK CRATE USED TO HOLD UP PIPES FOR 3 COMPARTMENT SINK AND REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE INTERNAL THERMOMETERS FOR ALL REFRGERATION UNITS THROUGHOUT PREMISES.

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