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MAKKI GRILL

4702 N KIMBALL AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

MAKKI GRILL has been inspected 12 times by Chicago Department of Public Health since August 2, 2011. The most recent inspection, on May 19, 2017, found no infractions.

3 of 12 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, Food source, labelling and allergens and Handwashing and staff hygiene.

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 6 times across 4 separate inspections, most recently on May 18, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 3 separate inspections, most recently on December 23, 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 September 30, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 24 times across 8 separate inspections, most recently on May 18, 2017. 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 4 times across 4 separate inspections, most recently on December 23, 2014. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP LINE COOLER WITH AN AIR TEMPERATURE OF 54.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF,HOT DOGS,CHICKEN ETC.THE REFRIGERATION UNIT IS TAGGED HELD FOR INSPECTION.MUST EMPTY THE REFRIGERATION UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE OF 40F OR BELOW AT ALL TIMES. 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 INSIDE THE 2 DOOR PREP LINE COOLER,OBSERVED CHICKEN AT 48.9F,HOT DOGS AT 49.1F,STEAK AT 49.0F,CUT LETTUCE AT 48.3F,CUT TOMATOES AT 47.2F,HAMBURGERS AT 48.2F ETC. ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1965733 DATED:09/30/2016 38-MECHANICAL VENTILATION INSIDE THE MENS TOILET ROOM IS NOT WORKING.ALL TOILET ROOMS MUST BE VENTED. 1 SINK STOPPER MISSING FOR THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE ADEQUATE WORKING SINK STOPPERS AND MAINTAIN. 12/30/2016 41-UNNECESSARY ARTICLES STORED ALONG THE WALL AT REAR AREA.INSTRUCTED TO REMOVE ALL UNUSED ARTICLES/KITCHEN EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALL FOR EASIER CLEANING AND MAINTAIN. 12/30/2016 INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 5/25/2017. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE HEAVY ICE BUILD-UP FROM INTERIORS OF FREEZER UNITS STORED AT REAR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE AND MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN KITCHEN HOOD/FILTERS TO REMOVE GREASE BUILD-UP AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MECHANICAL VENTILATION INSIDE THE MENS TOILET ROOM IS NOT WORKING.ALL TOILET ROOMS MUST BE VENTED. 1 SINK STOPPER MISSING FOR THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE ADEQUATE WORKING SINK STOPPERS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED ALONG THE WALL AT REAR AREA.INSTRUCTED TO REMOVE ALL UNUSED ARTICLES/KITCHEN EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALL FOR EASIER CLEANING AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; MICROWAVE OVEN AND SHELVES UNDER FRONT SERVING COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN POOR REPAIR IN DINING AREA, CHIPPING PAINT, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, AND CEILING TILE KITCHEN AND REAR STORAGE AREA STAINED, INSTRUCTED TO REPLACE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER AT REAR STORAGE AREA, INSTRUCTED TO REMOVE UNNECESSARY EQUIPMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT PROPERLY STORED INSIDE FREEZER. INSTRUCTED TO STORED FOODS IN FOOD GRADE FREEZER OR STORAGE BAG.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT CONSPICUOUS INSIDE COOLERS. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
  7. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods not properly stored in freezer. Instructed to store all foods in food grade freezer bags.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exhaust hood, filters and cooking equipment not cleaned. Instructed to detail clean and sanitize food surfaces.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wall base and behind storage racks in rear not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile not maintained in prep areas. Instructed to replace any damaged ceiling tile.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Drain line under three compartment sink leaking. Instructed to repair to prevent leak.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided inside front pastry cooler. Instructed to provided thermometer conspicuous inside all coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary clutter stored in rear. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  8. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING PANELS ABOVE EQUIPMENT AT PREP AREA, INSTRUCTED TO REPLACE. DUST BUILD-UP ON VENT COVERS IN WASHROOM AND LIGHT SHIELDS, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO STORE IN AN APPROVED SANITIZER.
  9. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED, FROM REPORT #1300405, DATE 11-8-12; VIOLATIONS #30, PROVIDE LABEL/NAME OF THE PRODUCT OUTSIDE THE CONTAINERS INSIDE THE REACH IN COOLER AND PREP COOLER, AND ALL BULK CONTAINERS WITH RICE,FLOUR,SALT,ETC. #33,: MUST CLEAN IN DETAIL ALL THE BULK CONTAINERS LID AND EXTERIOR PART, THE BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN. #34,: MUST CLEAN THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENTS, IN THE CORNER CLOSE TO THE GREASE TRAP BOX, AND UNDER THE SHELVINGS IN THE STORAGE AREA AND MAINTAIN. MUST ELEVATE THE BAGS OF RICE STORED ON THE FLOOR AND PROVIDE SHELVINGS OR PALLET TO STORE THE STOCKS AND BAGS OF RICE. #35,: MUST CLEAN THE WALLS IN THE PREP AREA ABOVE THE 3 COMPARTMENT SINK. WITH DUST BUILD-UP. CITATION ISSUED SERIOUS, 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, MICROWAVE OVEN AND SHELVES UNDER FRONT SERVING COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING PANELS ABOVE EQUIPMENT AT PREP AREA, INSTRUCTED TO REPLACE. DUST BUILD-UP ON VENT COVERS IN WASHROOM AND LIGHT SHIELDS, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER AT REAR STORAGE AREAS, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO STORED IN AN APPROVED SANITIZER.
  10. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LABEL/NAME OF THE PRODUCT OUTSIDE THE CONTAINERS INSIDE THE REACH IN COOLER AND PREP COOLER, AND ALL BULK CONTAINERS WITH RICE,FLOUR,SALT,ETC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL ALL THE BULK CONTAINERS LID AND EXTERIOR PART, THE BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENTS, IN THE CORNER CLOSE TO THE GREASE TRAP BOX, AND UNDER THE SHELVINGS IN THE STORAGE AREA AND MAINTAIN. MUST ELEVATE THE BAGS OF RICE STORED ON THE FLOOR AND PROVIDE SHELVINGS OR PALLET TO STORE THE STOCKS AND BAGS OF RICE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE WALLS IN THE PREP AREA ABOVE THE 3 COMPARTMENT SINK. WITH DUST BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE HOOD AND FILTER ABOVE THE GRILL, WITH GREASE AND DUST BUILD-UP AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE VISIBLE THERMOMETER IN THE REACH IN COOLER AND REACH IN FREEZER.
  11. License Re-Inspection

    0 infractions

  12. License

    5 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. BROKEN GASKETS ON TWO DOORS REACH IN COOLER MUST BE REPLACED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; FRYER, COOLERS, CHEST FREEZER AND MOP SINK.
    • 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. MUST DETAIL CLEAN FLOORS INSIDE STORAGE ROOM AND CLOSETS, AT CORNERS AND ALONG WALLS.
    • 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. MUST REPAIR WALLS IN KITCHEN AND REPAINT AND SEAL OPENINGS AROUND PIPES IN WASHROOMS. ALSO MUST CLEAN LIGHT SHIELDS THRU-OUT, AND REPLACE DAMAGED CEILING PANELS WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES FROM STORAGE ROOM AND ORGANIZE TO PREVENT PEST HARBORAGE.

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