Skip to content
Loading map…

LAVASH

651 W WASHINGTON BLVD, CHICAGO, IL 60661 · Restaurant

Inspection summary

LAVASH has been inspected 6 times by Chicago Department of Public Health since June 17, 2014. The most recent inspection, on May 27, 2016, found no infractions.

2 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: Food temperature control, Protecting food from contamination and Pests.

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 2 times on December 9, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 9, 2014. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 9, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 December 9, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on December 9, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALUMINUM FOIL IS BEING USED TO LINE THE BOTTOM OF THE 2 DOOR UPRIGHT FREEZER. INSTRUCTED TO REMOVE AND MAINTAIN ALL FOOD STORAGE AREAS TO BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ACCUMULATION OF FOOD DEBRIS ON WALK IN COOLER SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER THE SHELVING IN THE REAR STORAGE AREA.
  3. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY WASH, RINSE AND SANITIZE ALL SOILED MULTI USE ITEMS STORED IN THE THREE COMPARTMENT SINK AND THROUHOUT PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOLERS, SINKS, PREP TABLES, AND SHELVING. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE 3 COMPARTMENT SINK, UNDER COOKING EQUIPMENT, ALONG WALLS AND THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER THE THREE COMPARTMENT SINK, BEHIND THE COOK LINE AND THROUGHOUT PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKY FAUCET AT THE MOP SINK.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. COOKS LINE COOLER FOUND RANGING BETWEEN 47.2F AND 47.6F WITH FOOD SUCH AS LAMB AT 52.7 AND HUMMUS AT 44.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CONTACT CDPH FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPER TEMPERATURES. LAMB AT 52.7F, COOKED EGGPLANT AT 45.1F, HUMMUS AT 44.1F, LAMB KABOB AT 44.7F. ALL FOODS DISCARDED MANAGEMENT STATES ESTIMATED POUNDS TO BE 10 AT AN ESTIMATED VALUE OF $80.00.CRITICAL CITATION ISSUED 7-38-005(A).
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED THE FOLLOWING CONTAMINATION. DIRTY DISHES BEING STORED IN THE COOKS LINE EXPOSED HAND WASHING SINK. EMPLOYEE OBSERVED RINSING READY TO EAT OLIVES IN THE SAME SINK WITH THE DIRTY DISHES THEN SERVING THEM TO A CUSTOMER. OBSERVED ANOTHER EMPLOYEE PREPARE AN EGG DISH AND PUT THE USED EGG SHELLS ON THE COOKS LINE CUTTING BOARD THAT WAS BEING USED AT THE TIME TO CUT AND PREPARE READY TO EAT VEGETABLES. REVIEWED PROPER FOOD HANDLING METHODS WITH MANAGER. CRITICAL CITATION ISSUED 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
      • NO PEST CONTROL LOG BOOK ON THE PREMISES OR ANY REQUIRED DOCUMENTATION. INSTRUCTED TO HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL THE REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING THE INITIAL INSPECTION. MANAGER WAS TELEPHONED BY EMPLOYEE AND ARRIVED DURING THE INSPECTION WHILE THE ABOVE VIOLATIONS WERE BEING NOTED. SERIOUS CITATION ISSUED 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 6-17-14 NOT CORRECTED. #37-MUST INSTALL A SELF CLOSING DEVICE AT THE WASH ROOM DOOR.#38-ALL COOKING EQUIPMENT MUST FIT UNDER THE VENTILATION HOOD. #38-MUST INSTALL A GREASE TRAP DIRECTLY ATTACHED TO THE THREE COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD AS LINE FOR SHELVING OR AS SHELVING ON THE FLOOR FOR ELECTRICAL WIRING UNDER COOKS LINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALL MOUNTED FRY SLICER DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT THE COOKS LINE UNDER ALL EQUIPMENT DIRTY WITH DEBRIS. DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK WITH FFOD DEBRIS.MUST CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES PREPARING FOODS MUST WEAR HAT/HAIR RESTRAINT.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • CUSTOMERS ARE NOT ALLOWED IN THE FOOD PREPARATION AREA. WASHROOM LOCATED IN THE REAR KITCHEN IS FOR EMPLOYEE USE ONLY.
  6. License

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN THE WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS UNDER THE THREE COMPARTMENT SINK AND UNDER THE STEAM TABLE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT THE WASH ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOCATED A GREASE TRAP IN REAR HOT WATER HEATER ROOM DIRECTLY OUTSIDE OF THE EMPLOYEE WASHROOM. NOTED GREASE ON THE INSIDE COMPLETELY SOLIDIFIED. THE THREE COMPARTMENT SINK DRAINS PROPERLY AND IS NOT BELIEVED TO BE ATTACHED TO SAID GREASE TRAP. INSTRUCTED OWNER TO REPAIR GREASE TRAP IN HOT WATER HEATER ROOM IF THREE COMPARTMENT SINK IS ATTCHED. IF NOT ATTACHED TO THE THREE COMPARTMENT SINK INSTRUCTED OWNER TO LOCATE THE CORRECT GREASE TRAP OR PROPERLY INSTALL A GREASE TRAP DIRECTLY AT THE THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROPERLY INSTALL SODA DISPENSER IN LOBBY. ALL COOKING EQUIPMENT MUST FIT UNDER THE VENTILATION HOOD.

Nearby inspected facilities

Own this business? Add a badge to your website