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INDIAN GRILL

2258 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

INDIAN GRILL has been inspected 7 times by Chicago Department of Public Health since September 3, 2010. The most recent inspection, on May 22, 2014, found no infractions.

2 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: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on September 20, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 on February 13, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 2 times across 2 separate inspections, most recently on February 13, 2013. 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 14 times across 5 separate inspections, most recently on September 20, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times across 2 separate inspections, most recently on February 13, 2013. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER FOOD TEMPERATURE. FOUND COOKED CHICKEN AT 75.2F STORED ON SHELVING UNDERNEATH PREP TABLE IN KITCHEN FOOD PREP AREA. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED 8# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR A CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SUCH AS CURRY CHICKEN, RICE ETC. INSTRUCTED TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION.7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 02/13/13 REPORT#1198702 NOT CORRECTED. #35 DIRTY AND DUSTY CEILINGS AND WALLS THROUGHOUT KITCHEN AND DISH MUST CLEAN AND MAINTAIN. #42 ALL EMPLOYEES MUST WEAR HAT/HAIR RESTRAINT. #30 ALL PREPARED FOODS IN ALL COOLERS MUST BE LABELED AND DATED. SERIOUS VIOLATION 742-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO USE FOOD GRADES STORAGE BAGS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES AND INSIDE 3-COMPARTMENT SINK MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE. ICE SCOOPS STORED ON TOP OF ICE MACHINE MUST PROPERLY STORE IN A CLEAN CONTAINER.
  4. Complaint

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURE. APPROXIMATELY 7 LBS ASSORTED PRE-COOKED SAMOSAS ON TABLE AT 49.4F. 4 LBS COOKED CHICKEN ON SHELVING UNDER PREP TABLE AT 47.7F. 5 LBS COOKED CUT CHICKEN IN A PAN STORED ON TOP OF BUCKET NEXT TO PREP SHELVING AT 49F. 2 LBS COOKED POTATO ON SHELVING AT 76.9F. ALL FOODS DISCARDED. INSTRUCTED ALL PREPARED FOODS MUST BE STORED AT 40F OR BELOW UNTIL REHEATING RAPIDLY TO 165F. ALL HOT FOODS MUST BE KEPT HOT AT 140F. CRITICAL CITATION ISSUED 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS IN ALL COOLERS MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED. FOOD ENCRUSTED TABLE TOP CAN OPENER MUST BE WASHED AFTER EACH USE. MUST NOT USE PLASTIC GARBAGE BAGS FOR FOOD STORAGE IN COOLERS AND FREEZER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DIRTY FOOD ENCRUSTED AND RUSTY METAL RACK SHELVING IN BOTH WALK-IN COOLERS. MUST CLEAN, REMOVE RUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN BASEBOARD FLOOR TILES THROUGHOUT KITCHEN AND REAR HALLWAY TO WALK-IN COOLERS. UNDER THREE COMPARTMENT SINK AND DISH AREA. MUST REPLACE/REPAIR. MISSING/DAMAGED FLOOR TILING AT EXPOSED HAND SINK AND ENTRANCE TO REAR WALK-IN COOLER AREA. MUST REPAIR AND MAKE SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DIRTY AND DUSTY CEILINGS AND WALLS THROUGHOUT KITCHEN AND DISH. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXTREMELY SLOW DRAINING EXPOSED HAND SINK. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOTORCYCLE STORED INSIDE AT ENTRANCE TO BOTH WALK-IN COOLERS. MUST NEVER STORE IN FOOD AREAS. MANAGEMENT REMOVED TO OUTDOOR DURING INSPECTION.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES MUST WEAR HAT/HAIR RESTRAINT.
  5. Short Form Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION REMAINS FROM 9-10-10. INSTALLED SPLASH GUARD MUST BE PAINTED OR SEALED.
  6. Canvass Re-Inspection

    1 infraction

    • 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. NEWLY INSTALLED SPLASH GUARD AT EXPOSED HAND SINK MUST BE PAINTED OR SEALED.
  7. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. OBSERVED THE FOLLOWING POTENIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. 8 LBS COOKED CHICKEN FOUND IN PAN COVERED WITH FOIL ON LOWER PREP TABLE AT TEMPERATURES RANGING FROM 112.1F TO 130.2F. 1 GL. YOGURT, SPICE AND ONION SAUCE ON UNLIT STOVE TOP AT 65F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $60.00.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 8-14-08 #149460 NOT CORRECTED. #32-MUST INSTALL SPLASH GUARD ON LEFT SIDE OF EXPOSED HAND SINK. #33-INTERIOR ICE MACHINE MUST CLEAN, REMOVE SLIME SUBSTANCE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN BOTH WALK IN COOLERS MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. ALL FOODS IN COOLERS AND FREEZERS MUST BE COVERED.
    • 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. THE FOLLOWING NEEDS CLEANING AND FOOD DEBRIS REMOVED- ON METAL RACK SHELVING IN BOTH WALK IN COOLERS. ON ALL PREP TABLE SHELVING. ON TOP OF DISH MACHINE.
    • 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. ALL COOKS LINE OVENS INTERIOR AND EXTERIOR WITH FOOD SPLATTER AND FOOD DEBRIS, MUST CLEAN. ALL SPICE CONTAINERS MUST CLEAN.
    • 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. FLOORING AT EXPOSED HAND SINK CRACKED/PEELING IN POOR REPAIR. MUST MAKE SMOOTH AND CLEANABLE. MISSING DAMAGED BASEBOARD FLOOR TILES UNDER THREE COMPARTMENT SINK, MUST REPAIR/REPLACE. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS. FLOOR OF WALK IN FREEZER WITH FOOD DEBRIS, MUST CLEAN.
    • 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. WALL AT MOP SINK CRACKED WITH OPEN CREVICE, MUST REPAIR. WALLS IN THE FOLLOWING WITH DIRT AND FOOD SPLATTER, MUST CLEAN-BEHIND PREP TABLE AND COOKS LINE. AT THREE COMPARTMENT SINK.
    • 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. EXTREMELY SLOW DRAINING EXPOSED HAND SINK, MUST REPAIR.

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