INDIA HOUSE

59 W GRAND AVE, CHICAGO, IL 60610 · Restaurant

26 inspections

1. CanvassOct 8, 2025

   4 infractions

   • 8. HANDS CLEAN & PROPERLY WASHED
     • NOTED EMPLOYEE WHILE WEARING GLOVES TO CLEAN DIRTY DISHES TO LOAD THEM INSIDE THE DISH WASHING MACHINE DID NOT CHANGE THE GLOVES BEFORE REMOVING THE CLEAN DSHES FROM THE DISH WASHING. INSTRUCTED TO ALWAYS CHANGE GLOVES PRIOR TO REMOVING CLEAN DISHES FROM THE DISH WASHER AFTER WASH. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP/DISH WASHING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • NOTED SPRAYERS AT THE 3 COMPARTMENT SINKS AND ONE COMPARTMENT SINK AT THE DISHWASHING HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY AT THE REAR DISH WASHERS AREA AND BASEMENT DRY STORAGE AREA.MUST ALS CLEAN AND MAINTAIN FLOOR DRAINS AT THE REAR 3 COMPARTMENT SINK.
2. CanvassJul 24, 2024

   5 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • NO LABEL FOUND ON BULK STORAGE CONTAINER IN KITCHEN; INSTRUCTED TO LABEL CONTAINER WITH NAME OF PRODUCT INSIDE OF CONTAINER.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • THE UNLABELED BULK STORAGE CONTAINER IN THE KITCHEN AREA NEEDS CLEANING; CLEAN EXTERIOR OF CONTAINER.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED A LEAK AT THE FAUCET OF THE ONE COMP SINK BEHIND THE BAR; INSTRUCTED TO REPAIR LEAK AT FAUCET.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FLOORS UNDER SOME STORAGE SHELVES IN THE BASEMENT NEED CLEANING; INSTRUCTED TO CLEAN. OBSERVED THE FLOOR UNDER THE FRYERS IN THE KITCHEN NEED CLEANING; CLEAN FLOOR.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO CLEAN THE VENT SYSTEM ABOVE THE HIGH TEMP DISHMACHINE TO REMOVE BUILD UP.
3. Canvass Re-InspectionOct 23, 2023

   0 infractions

4. CanvassOct 12, 2023

   18 infractions

   • 8. HANDS CLEAN & PROPERLY WASHED
     • FOOD EMPLOYEE SWITCHED FROM PREPARING RAW CHICKEN TO READY-TO-EAT BREAD WITHOUT WASHING HANDS AND CHANGING GLOVES BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • HAND SOAP NOT PROVIDED AT HAND WASHING SINKS LOCATED IN THE NAAN STATION AREA AND 3COMARTMENT SINK AREA. FACILITY MUST ENSURE ALL HANDSINKS ARE SUPPLIED WITH HAND SOAP. PRIORITY FOUNDATION VIOLAITON 7-38-030 (c) CITATION ISSUED.
   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED RAW EGGS STORED ABOVE YOGURT IN THE WALK-IN COOLER (NEAR NAAN STATION) AND RAW CHICKEN ABOVE SAUCES IN WALK-IN COOLER (NEAR 3COMPARTMENT SINK). MANAGER RELOCATED RAW EGGS AND RAW CHICKEN TO THE BOTTOM SEHLVES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • HOT WATER RINSE CYCLE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 112.4F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT AT [email protected] TO HAVE TAG REMOVED BY A HEALTH INSPECTOR ONCE DISH MACHINE IS PROPERLY REPAIRED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT BAR DISH MACHINE. INSTRUCTED TO MAINTAIN IT AT 50-200PPM. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY CANNOT USE THE DISH MACHINE UNIT IT MAINTAINS A CONCENTRATION BETWEEN 50-200PPM. ONCE REPAIRED, FACILITY MUST CONTACT [email protected] FOR AN INSPECTOR TO REMOVE STICKER IF REPAIRED PROPERLY. SEE ABOVE FOR PRIORITY 7-38-025 CITATION THAT WAS ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED INTERIOR DRIP PLATE OF ICE MACHINE SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.
   • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
     • OBSERVED TCS ITEMS SALAD, POTATO/EGG SALAD, AND YOGURT HELD ON BUFFET LINE AT ROOM TEMPERATURE WITHOUT PROPER LOGS/TIME LABELS. INSTRUCTED COLD (41F) TCS ITEMS MAY ONLY BE KEPT OUT OF TEMPERATURE UP TO 6 HOURS AND LOGS/LABELS MUST BE KEPT INDICATING PREP AND DISCARD TIMES. MANAGER PROVIDED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
   • 35. APPROVED THAWING METHODS USED
     • ROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERICIAL REDUCED OXYGEN PACKAGING (ROP) IN REACH IN COOLER. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED EXPOSED FOOD WITH NO PROPER COVERING IN CONTACT WITH DRIPPING WATER FROM LEAKING CONDENSER IN THE WALK-IN COOLER (NEAR 3COMPARTMENT SINK). FACILITY MUST RELOCATE FOOD ITEMS AND COVER FOOD THAT IS COOLED DOWN TO 41F.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED SINGLE USE PLASTIC CUP WITHOUT A HANDLE USED AS A SCOOP IN A GREEN SAUCE CONTAINER LOCATED IN THE WALK-IN COOLER NEAR THE NAAN STATION. FACILITY MUST REPLACE WITH A SCOPP THAT HAS A HANDLE.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED CONTAINERS OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREPARATION UNIT SURFACE IN RAW/COOKED CHICKEN AND NAAN STATION. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • LEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • DRAIN STOPPERS AT 3 COMPARTMENT SINK IN KITCHEN IS NOT WORKING PROPERLY TO HOLD WATER WITHOUT DRAINING. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP. MANAGER PROVIDED DRAIN STOPPERS DURING EXIT INSPECTION
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED RIPPED CASE COVERING ON CEILING PIPES LOCATED IN BASEMENT. FACILITY MUST RE-CASE COVERED PIPINGS AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED 2 OF 4 CITY CERTIFIED MANAGERS THAT DO NOT HAVE A VALID FOOD ALLERGEN CERTIFICATION. ALL CITY/PENDING CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PROVIDE ON SITE.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION DATED ON 3/21/22 REPORT #: 2553182 HAS NOT BEEN CORRECTED; #47) 4-501.11: OBSERVED LEAKING CONDENSER IN WALK-IN COOLER LOCATED NEAR ALLEY EXIT DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
5. CanvassMar 21, 2022

   4 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED OPEN BOX OF FROZEN DESSERT IN FREEZER WITH OTHER PACKAGED DESSERTS IN BASEMENT NEAR WALK-IN FREEZER. INSTRUCTED TO CORRECT.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED BROKEN GASKET AND LEAKING CONDENSER IN WALK-IN COOLER LOCATED NEAR ALLEY EXIT DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LOOSE FAUCET AT EXPOSED HAND WASHING SINK IN NAAN STATION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
6. Non-InspectionMar 15, 2022

   0 infractions

7. CanvassJan 24, 2020

   3 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASH SIGNAGE AT EXPOSED HAND WASH SINK IN BAR, DISH PIT, AND NAAN COOKING STATION.INSTRUCTED TO INSTALL AND MAINTAIN.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED SEVERAL BULK CONTAINERS OF SPICES AND SEASONINGS AT END OF COOK LINE IN REAR PREP AREA WITHOUT LABELS. INSTRUCTED TO LABEL ALL ITEMS WITH THE COMMON NAME IN ENGLISH.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED BLACK SLIME IN THE CAULK AROUND 3 COMPARTMENT SINK AND HIGH TEMPERATURE DISH MACHINE LOCATED IN REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.
8. CanvassFeb 11, 2019

   8 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • NO VOMIT/ DIARRHEA CLEANUP KIT ON SITE, INSTRUCTED TO OBTAIN.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • FOUND 1500 LBS OF YOGURT STORED IN LARGE POTS THAT WAS MADE ON SITE AT 84.4F STORED IN WALK-IN COOLER. INSTRUCTED MANAGER TO KEEP SUCH FOOD HELD AT 41F OR LOWER. FOOD DISCARDED VALUED AT $400. PRIORITY VIOLATION ISSUED 7-38-005
   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • NO VARIANCE OF SITE FOR YOGURT MAKING ON SITE. INSTRUCTED TO DISCONTINUE PROCESS IMMEDIATELY. MUST CONTACT THE OFFICE OF CDPH FOR VARIANCE APPROVAL. NO CITATION ISSUED
   • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
     • NO VARIANCE OBTAINED FOR ON SITE YOGURT MAKING, INSTRUCTED TO CEASE AND DESIST IMMEDIATELY UNTIL PROPER VARIANCE OBTAINED. NO CITATION ISSUED
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • FOOD CONTAINER NOT BEARING THE CORRECT NAME TAG FOR THE FOOD STORED IN, FOUND SEVERAL WHITE POWEDERED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • DAMAGED INSULATION ABOVE FOOD CONTAINER STORAGE. EMPLOYEES PERSONAL FOOD STORED NEST TO CUSTOMERS FOOD. INSTRUCTED TO REPAIR AND SEPARATE FOODS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN.
9. CanvassFeb 22, 2018

   4 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • OBSERVED TRAYS OF POTENTIALLY HAZARDOUS FOODS STORED ON ICE AT THE SALAD BAR AT IMPROPER TEMPERATURES: NOTED CUT MELON, 51 DEGREES F AND YOGURT BASED SAUCE, 53 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 5 LBS WORTH $10 OF THIS PRODUCT. ALSO OBSERVED MULTIPLE DEEP CONTAINERS OF POTENTIALLY HAZARDOUS FOODS STORED IN THE WALK IN COOLER AT IMPROPER TEMPERATURES. NOTED COOKED TOMATO AND ONION BASED CREAM SAUCES AT 52-108 DEGREES F, NOTED LENTIL SOUP AT 59-70 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 300 LBS OF PRODUCT WORTH $700. INSTRUCTED THAT COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. ALSO INSTRUCTED OPERATOR ON PROPER COOLING PROCEDURES. CRITICAL VIOLATION: 7-38-005(A).
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • OBSERVED BULK DRY GOODS AND SPICES THROUGHOUT DRY STORAGE AND COOK LINE WITHOUT PROPER LABELS. MUST PROVIDE AND MAINTAIN.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED DRY GOODS STORED UNDER EXPOSED WASTEWATER PIPES IN BASEMENT DRY STORAGE AREAS. MUST NOT STORE FOODS DIRECTLY UNDER EXPOSED WASTEWATER PIPES, OR PROVIDE FORM OF WATER TIGHT SHIELDING AROUND THE PIPES. OBSERVED PLASTIC FILM AND FOIL COVERING SHELVES AT CENTRAL COOK LINE. MUST REMOVE AND MAINTAIN FOOD/EQUIPMENT SHELVING TO BE SMOOTH AND EASILY CLEANABLE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED DAMAGED WALL BEHIND ONION/POTATO DRY STORAGE AREA IN BASEMENT. INSTRUCTED TO REPAIR WALL TO BE SMOOTH AND EASILY CLEANABLE.
10. CanvassDec 6, 2017

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FACILITY IS MAKING YOGURT ON SITE WITHOUT DEPARTMENT APPROVAL LETTER. INSTRUCTED TO DISCONTINUE UNTIL OBTAINED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • REUSING OLD EMPTY MILK JUGS TO STORE JUICE AND YOGURT, INSTRUCTED NOT TO REUSE EMPTY MILK CONTAINERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN 1ST FLOOR MEAT WALK-IN COOLER.INSTRUCTED TO PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN BOTH EMPLOYEES TOILET ROOMS, INSTRUCTED TO PROVIDE. ATTACHED GARDEN HOSE TO 3-COMP SINK AND SPRAYER FAUCETS WITHOUT A VACUUM BREAKER, INSTRUCTED REMOVE OR INSTALL A VACUUM BREAKER.
11. ComplaintFeb 9, 2017

    8 infractions

    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED LARGE BUS TUB OF APPROXIMATLY 20 LBS OF PARTIALLY FROZEN CHICKEN STORED ON FLOOR UNDERNEATH 2 COMPARTMENT SINK AT AMBIENT AIR TEMPERATURE. CHICKEN WAS IMPROPERLY THAWING. CHICKEN WAS REMOVED FROM FLOOR AND PLACED IN 2 COMPARTMENT SINK UNDER COLD RUNNING WATER. MANAGER WAS INSTRUCTED ON PROPER THAWING PROCEDURES. SERIOUS VIOLATION 7-38-005 (A)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED LOW TEMPERATURE DISH MACHINE BEHIND BAR WAS FOUND AT 0 PPM OF CHLORINE. DISH MACHINE WAS REPAIRED DURING INSPECTION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPARRED FOOD ITEMS IN WALK IN COOLERS NEED TO BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LOWER SHELFS OF PREP TABLES WHEN YOU FIRST ENTER KITCHEN CONTAINING RUST. MUST RESTORE LOWER SHELFS OF PREP TABLES TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BUILD UP INSIDE SODA GUN HOLDERS. CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOETERS IN REACH IN REFRIGERATOR BEHIND COOKING LINE. INSTALL AND MAINTAIN THERMOMETERS IS ALL REFIRGERATION UNITS AND MAINTAIN. THERMOMTERS NEED TO BE CONSPICUOUS AND CHECKED OFTEN TO INSURE ALL REFRIGERATION UNITS ARE AT 40F OR LESS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED LARGE BUS BUCKET OF PARTIALLY FROZEN CHICKEN STORED ON FLOOR. CHICKEN WAS REMOVED FROM FLOOR DUNING INSPECTION. MANAGER WAS INSTRUCTED THAT ALL FOOD NEEDS TO BE AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS ON COUNTERS. MUST STORE WIPING CLOTHS IN SANITIZER WHEN NOT IN USE.
12. Canvass Re-InspectionDec 7, 2016

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD SURFACES WITH DEEP CUTS/STAINED STORED ON SHELVINGS.INSTRUCTED CUTTING BOARDS AND MAINTAIN. BLACKENED WORNED-OUT CAULK ALONG THE DISHMACHINE MUST BE REMOVED, SURFACE MUST BE SMOOTH,EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON VENTS INSIDE THE TOILET ROOMS AND DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN PREP AREAS TO REMOVE SPLASHED FOOD DEBRIS AND REMOVE DUCT TAPE FROM ELECTRIC OUTLETS IN KITCHEN PREP AREAS.
13. Canvass Re-InspectionDec 2, 2016

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD SURFACES WITH DEEP CUTS/STAINED STORED ON SHELVINGS.INSTRUCTED CUTTING BOARDS AND MAINTAIN. BLACKENED WORNED-OUT CAULK ALONG THE DISHMACHINE MUST BE REMOVED, SURFACE MUST BE SMOOTH,EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON VENTS INSIDE THE TOILET ROOMS AND DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN PREP AREAS TO REMOVE SPLASHED FOOD DEBRIS AND REMOVE DUCT TAPE FROM ELECTRIC OUTLETS IN KITCHEN PREP AREAS.
14. Canvass Re-InspectionNov 30, 2016

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1975823 DATED:11/21/2016. 16-OBSERVED THE HOT FOOD BUFFET TABLES WITH NO SNEEZE GUARDS OR OTHER BARRIER TO PROTECT OPEN FOODS DURING THIS INSPECTION. INSTRUCTED TO PROVIDE AND INSTALL PROPER SNEEZE GUARDS FOR THE HOT BUFFET TABLES. THE HOT FOOD BUFFET TABLE(S) ARE TAGGED HELD FOR INSPECTION AT THIS TIME.INSTRUCTED MANAGER NOT TO USE SAID TABLE(S) UNTIL THE PROPER SNEEZEGUARDS ARE INSTALLED.CRITICAL VIOLATION 7-42-090.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • SEE VIOLATION#14.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD SURFACES WITH DEEP CUTS/STAINED STORED ON SHELVINGS.INSTRUCTED CUTTING BOARDS AND MAINTAIN. BLACKENED WORNED-OUT CAULK ALONG THE DISHMACHINE MUST BE REMOVED, SURFACE MUST BE SMOOTH,EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON VENTS INSIDE THE TOILET ROOMS AND DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN PREP AREAS TO REMOVE SPLASHED FOOD DEBRIS AND REMOVE DUCT TAPE FROM ELECTRIC OUTLETS IN KITCHEN PREP AREAS.
15. CanvassNov 21, 2016

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED 2 CONTAINERS OF COOKED CHICKEN HELD ON BOTTOM SHELVING OF PREP TABLE AT TEMPERATURES OF 68.7F-100.1F. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND HOT FOODS MUST BE MAINTAINED AT 140F OR ABBOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED THE HOT FOOD BUFFET TABLE WITH NO SNEEZE GUARD OR OTHER BARRIER TO PROTECT OPEN FOODS DURING THIS INSPECTION. INSTRUCTED TO PROVIDE AND INSTALL A SNEEZE GUARD FOR THE HOT BUFFET TABLE AND MAINTAIN.FLY STRIP ABOVE THE REAR TANDOORI PREP AREA MUST BE REMOVED. ALSO,FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE THE ICE MACHINE ON THE PREMISES. OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINES, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 2 LIVE ROACHES CRAWLING ON FLOOR AROUND THE COOKING EQUIPMENT AT THE REAR TANDOORI PREP AREA AND LIVE FRUIT FLIES IN THE PREP AREAS AND BAR AREA, HALL WAY LEADING TO BASEMENT ONION STORAGE AREA. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE PREP AREAS AND BAR AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS.PEST CONTROL SERVICE IS NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED SOME WHITE BULK FOOD CONTAINERS IN THE BASEMENT DRY STORAGE AREA NOT LABELED.INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND MAINTAIN. COOKED/PREPARED FOODS INSIDE THE WALK-IN-COOLER MUST HAVE LABEL AND DATE AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • POTS,PANS AND SINGLE SERVICE ARTICLES IN KITCHEN PREP AREAS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD SURFACES WITH DEEP CUTS/STAINED STORED ON SHELVINGS.INSTRUCTED CUTTING BOARDS AND MAINTAIN. BLACKENED WORNED-OUT CAULK ALONG THE DISHMACHINE MUST BE REMOVED, SURFACE MUST BE SMOOTH,EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS OF KITCHEN AND BASEMENT DRY STORAGE ROOMS IN NEED FOR A DETAIL CLEANING AND REPLACE BROKEN FLOOR TILES AT THE REAR TANDOORI PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON VENTS INSIDE THE TOILET ROOMS AND DETAIL CLEAN AND SANITIZE WALLS THROUGHOUT THE KITCHEN PREP AREAS TO REMOVE SPLASHED FOOD DEBRIS AND REMOVE DUCT TAPE FROM ELECTRIC OUTLETS IN KITCHEN PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHT SHIELD IS MISSING ABOVE THE DISHWASHING 3 COMPARTMENT SINK AND INSIDE THE KITCHEN WALK-IN-COOLER.INSTRUCTED TO PROVIDE LIGHT SHIELDS FOR LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SMALL WATER LEAK AT LEFT DRAIN PIPE BENEATH THE DISHWASHING 3 COMPARTMENT SINK COMPARTMENT AND WET PLASTIC BAG WRAPPED AROUND PIPE AT DISHMACHINE 1 COMP SPRAYER MUST BE REMOVED.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
16. Canvass Re-InspectionJun 21, 2016

    0 infractions

17. CanvassJun 13, 2016

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE COOKLINE PREP COOLER WITH AN AIR TEMPERATURE OF 50.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGPLANT,CHICKEN, FISH AND CHEESE. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGPLANT AT 46.0F,LAMB AT 46.1F,CHICKEN AT 46.2,CHICK PEA AT 47.2F ETC. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE DISH MACHINE AT BAR IN USE NOT SANITIZING, CHEMICAL 0 PPM DURING THIS INSPECTION. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 7 LIVE ROACH CRAWLING ON WALL AND FLOOR AROUND THE ICE MACHINE STORED IN BASEMENT DRY STORAGE ROOM AND 1 LIVE ROACH CRAWLING ON FLOOR AT KITCHEN 1ST FLOOR WEST PREP STATION. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AFFECTED AREAS.PEST CONTROL SERVICE IS NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRE A DETAIL CLEANING COOLERS AND DRY FOOD SHELVINGS AND CUTTING BOARDS IN KITCHEN PREP AREAS,BAR GUNS AND HOUSINGS ATTACHED AT BAR,INTERIORS OF EMPLOYEE BASEMENT LOCKERS,INTERIOR BOTTOM COMPARTMENT OF DEEP FRYERS AND PIPES WITH HEAVY GREASE BUILD-UP BEHIND THE COOKING EQUIPMENTS THROUGHOUT THE KITCHEN AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING BASEMENT DRY STORAGE/EMPLOYEE LOCKER ROOM/STORAGE ROOMS REQUIRE A DETAIL CLEANING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELD INSIDE THE KITCHEN CENTER WALK-IN-COOLER.INSTRUCTED TO PROVIDE MISSING LIGHT SHIELD AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE 2 COMPARTMENT SINK NEXT TO PREP LINE COOLER AND REMOVE PLASTIC BAG WRAPPED AROUND PIPE AT DISHMACHINE 1 COMP SPRAYER.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STORED ITEMS AT LEAST 6" OFF THE FLOOR IN ALL STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
18. Complaint-Fire Re-inspectionMar 17, 2015

    0 infractions

19. ComplaintMar 10, 2015

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER THE KITCHEN PREP TO BE IMPROPER:-LENTIL 45.7F,CHICKPEA 62.7F,SPINACH 57.1F,SHRIMP 45.0F,BEANS 45.3F,LAMB 62.4F,CHICKEN 51.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED APPROXIMATELY 6 LIVE ROACHES ON FLOOR AROUND THE HEATING UNIT AT THE BASEMENT FOOD STORAGE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN SPICE SHELVES WITH FOOD PARTICLES AND DEBRIS.NOTED KNIVES STORED BETWEEN PREP TABLES AND WALLS AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO CLEAN PROPERLY STORE KNIVES AT A KNIFE RACK OR A DESIGNATED AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED CRACKED FLOOR TILES BY REAR EXIT DOOR AT THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN. MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTE EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEES ENROLLED IN TO THE FOOD HANDLERS PROGRAM.
20. Canvass Re-InspectionJun 19, 2014

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED FOOD ITEMS INSIDE ALL COOLERS AND REFRIGERATION UNITS NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCT, PREPARED BY DATE OR USE BY DATE INCLUDING ALL BULK ITEMS AT THE BASEMENT DRY STORAGE AREA
21. CanvassJun 5, 2014

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED SERVICE COOLER AT THE TANDOORI FOOD PREP AREA WITH IMPROPER TEMPERATURE OF 47.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED COMPANY FOR REPAIRS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLERS, SERVICE COOLERS AND ON HOT HOLD UNITS TO BE IMPROPER.LENTIL SOUP 121.6F,CHICKEN IN ASSORTED SAUCES(45.1F,51.3F,48.7F,44.5) EGG PLANT 47.1F,LENTIL 50.1F,POTATOES 49F, CAULIFLOWER 91.5F,MADNI SAUCE 73.7, LAMB IN ASSORTED SAUCES( 46.5F,45.9F), SHRIMP 48.7F, FISH 48.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 58LBS OF FOOD WORTH $189.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED PINKISH,YELLOWISH SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE ICE MACHINE. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • NOTED 4.5 LBS OF SHRIMP IN WATER INSIDE A BOWL AT THE FOOD PREP TABLE BEING THAWED PER MANAGER. INSTRUCTED TO THAW FOOD EITHER UNDER COLD RUNNING WATER OR INSIDE REFRIGERATION UNITS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD ITEM WORTH $13.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED FOOD ITEMS INSIDE ALL COOLERS AND REFRIGERATION UNITS NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCT, PREPARED BY DATE OR USE BY DATE INCLUDING ALL BULK ITEMS AT THE BASEMENT DRY STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN SHELVES THROUGH OUT THE KITCHEN PREP AREA WITH SPILLS OF CONDIMENTS, CLEAN SERVICE COOLERS AT THE KITCHEN WITH SPILLS AND FOOD PARTICLES, CLEAN INSIDE SODA GUN HOLDERS WITH GRAYISH DISCOLORATION AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK, AT ALL COOKING AREAS AND AT THE DISH WASH AREA. MUST UPGRADE HOUSE KEEPING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A BLACK MOLDY SUBSTANCE ON WALL ALONG 4 COMPARTMENT SINK AT THE REAR. INSTRUCTED TO DETAIL CLEAN WALLS AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS SCATTERED THROUGHOUT THE KITCHEN PREP. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
22. Canvass Re-InspectionAug 20, 2013

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. MUST PROPERLY LABEL FOOD ITEMS WITH NAME, DATE AND TIME.
23. CanvassAug 13, 2013

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS IN PREP COOLER AT IMPROPER INTERNAL TEMPERATURE SUCH AS: LAMB AT 48.8F, CHICKEN AT 48.8, RAW CHICKEN AT 52.5F, FISH AT 46.3 AND SHRIMP AT 47.8F.TOTAL WEIGHT 15LBS AND COST AT $100.OO. ALL FOODS WERE VOLUNTARILY DISCARD AND DENATURED. CRITICAL CITATION ISSUED #7-38-OO5(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 50 LIVE FLIES IN BASEMENT DRY STORAGE AREA WHERE ONIONS ARE STORED ON THE WALLS,WIRES AND IN THE CEILING. INSTRUCTED MANAGER TO ELIMINATE FLIES AND CLEAN AND SANITIZE EFFECTED AREAS. ALSO CALL PEST CONTROL COMPANY FOR SERVICE. SERIOUS CITATION ISSUED #7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. MUST PROPERLY LABEL FOOD ITEMS WITH NAME, DATE AND TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN EXTERIOR OF COOKING EQUIPMENT TO REMOVE FOOD SPILLS. ALSO INTERIOR OF WALK IN COOLER AND FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE SPILLS AND DEBRIS.
24. Complaint Re-InspectionMay 8, 2012

    0 infractions

25. ComplaintMay 1, 2012

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) INADEQUATE PEST CONTROL. FOUND 2-LIVE ROACHES ON THE BOTTOM, LEFT WALL OF FRONT HANDSINK IN KITCHEN AREA; 3-LIVE ROACHES ON THE FLOOR UNDER A PREP TABLE IN KITCHEN. INSTRUCTED TO CLEAN/SANITIZE AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS STORED IN COOLERS THRU-OUT PREMISES MUST BE DATED/LABELED. All food not stored in the original container shall be stored in properly labeled containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN PLATES MUST BE INVERTED AT SERVICE/BUFFET LINE. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL ALUMINUM FOIL COVERS OR CARDBOARD LINERS ON SHELVES/BOTTOM OF PREP TABLES MUST BE REMOVED. THE SNEEZEGUARDS ABOVE INDIVIDUAL HOT-HOLDING UNITS ON BUFFET TABLES MUST BE LOWERED ENOUGH TO PREVENT CONTAMINANTS. SPLASHGUARD NEEDED TO THE RIGHT OF THE BAR HANDSINK-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLBASES THRU-OUT PREMISES, INCLUDING WALK-IN COOLER/FREEZER & UNDER SHELVINGS-MUST BE KEPT CLEAN; FLOOR AT DISHROOM & BAR MUST BE KEPT DRY ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL DUSTY FAN GUARDS, CONDENSERS, CEILING VENTS & TILES AROUND THESE VENTS MUST BE FREE OF DUST BUILD-UP. ANY OPEN SEAM BETWEEN THE WALL & BASEBOARDS AT FRONT COOK'S LINE MUST BE SEALED, INCLUDING GAPS/CRACKS/CREVICES ON WALLS. WALLS UNDER 3-COMP SINK FOR POTS/PANS & AROUND PREP TABLES MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT BOTTOM PIPE (RIGHT SIDE) OF 2-COMP SINK, AT REAR COOK'S LINE MUST BE FIXED. STOPPERS NEEDED AT OTHER 3-COMP SINK IN DISHROOM AREA. Ventilation: 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.
26. CanvassJan 13, 2010

    4 infractions

    • 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. Cutting boards in poor repair at Clay Oven prep. Instructed manager to replace damaged cutting boards also must remove all ice build up on compressor/condenser in Walk In Freezer.
    • 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. Observed accumilated food debris inside prep coolers rubber door gaskets and at interior of prep coolers. Instructed manager to clean all unclean gaskets and clean and sanitize bar gun holders.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Dairy Walk In Cooler light cover cracked. Must replace cover.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: 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. Pot rinse 2-compartment sink pipe leaking under left side compartment and prep area handwash bowl hot water leaking at faucet(cookline handwash bowl). Instructed manager to repair and maintain plumbing.