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MASALA GRILL

2948-2950 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

MASALA GRILL has been inspected 5 times by Chicago Department of Public Health since October 7, 2011. The most recent inspection, on October 3, 2013, found no infractions.

2 of 5 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: Pests, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on May 9, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 across 2 separate inspections, most recently on May 9, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 May 9, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 8 times across 3 separate inspections, most recently on May 16, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 times across 2 separate inspections, most recently on May 9, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROVIDE FOOD GRADE BAGS OR FOOD CONTAINER WITH LID TO STORE RAW/ COOKED FOOD
  3. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED NO SANITIZING SOLUTION PROVIDE AT LOW TEMP IN USE DISH MACHINE, ALSO NO SANITIZE SOLUTION PROVIDED ON PREMISES.INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH RINSE AND SANITIZE MULTI USE UTENSILS. TAGGED MACHINE "HELD FOR INSPECTION" DO NOT USE.PERSONALLY SHOWED HOW TO SET UP THREE COMPARTMENT SINK. CRITICAL VIOLATION:7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING SERVING.OBSERVED FOOD STORED IN FRONT OF WINDOW(LIKE A BUFFET STYLE)FOOD WAS UNCOVERED, OBSERVED CUSTOMERS TALKING , LAUGHING AND COUGHING AS THEY WERE SERVING THEMSELVES. INSTRUCTED TO COVER FOOD OR PROVIDE A BUFFET UNIT WITH PROPER REQUIREMENT.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 OVER 50 MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES. UNDER AND AROUND COOKING EQUIPMENT,UNDER THE THREE COMPARTMENT SINK,INSIDE THE FURNACE AREA,AND UNDER THE PLASTIC CRATES IN STORAGE AREA.ALSO OBSERVED A HOLE BEHIND THE BREAD OVEN,SOUTH WEST CORNER,INSTRUCTED TO SEAL WALL,REMOVE DROPPINGS AND SANITIZE AREA MENTIONED.OUTER OPENINGS NOT PROTECTED FOUND REAR EXIT DOOR OPENED INSTRUCTED TO KEEP DOOR CLOSED. SERIOUS VIOLATION: 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED FOOD DEBRIS OUTSIDE ON GROUND IN FRONT AND SIDE(BETWEEN THE FENCE AND UNIT) OF WALK-IN COOLER ,ALSO FOOD AND DEBRIS WERE OBSERVED AROUND GARBAGE AND WASTE OIL CONTAINERS;OBSERVED RAT DROPPINGS AT SAME AREA. INSTRUCTED TO REMOVE TWO PIECES OF COUNTER TOPS AND OTHER ITEMS STORED BEHIND THE GARBAGE CONTAINER,INSTRUCTED TO CLEAN AND MAINTAIN TO MINIMIZE INSECTS/RODENT ACTIVITIES. SERIOUS VIOLATION:7-38-020
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROVIDE FOOD GRADE BAGS OR FOOD CONTAINER WITH LID TO STORE RAW/ COOKED FOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE ICE BUILD-UP INSIDE THE CHEST FREEZER BY THE DISPLAY PREP COOLER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN ALL SHELVES, INSIDE OF MICROWAVE UNDER THE THREE COMPARTMENT SINKS, PIPE BEHIND COKING EQUIPMENT,HOOD AND FILTER,REMOVE GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY CORNERS AND ALONG THE BASEBOARD WALL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE BROKEN DRAN STOPPERS FOR THE THREE COMPARTMENT SINK
  4. License Re-Inspection

    0 infractions

  5. License

    8 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • LID OF THE OUTSIDE DUMPSTER NOT RODENT PROOFED. INSTRUCTED TO RODENT/INSECTS PROOF THE LID.(WITH A BIG GAP IN BETWEEN THE TWO LIDS OF THE DUMPSTER).
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • MUST PROVIDE WASTE RECEPTACLES FOR THE PRIVATE WASHROOM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RECAULK AROUND THE WASHBOWL SINK INSIDE THE PRIVATE WASHROOM, AND RECAULK AROUND THE EXPOSED HAND SINK IN THE PREP AREA AND MAINTAIN. MUST REPLACE WOODED CHOPPING BOARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL INSIDE THE CABINETS IN THE WAIT STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE AND ALL CORNER IN THE WAIT STATION, INSIDE THE BOILER ROOM, FLOOR IN THE PREP AREA. UNDER AND BEHIND THE COOKING EQUIPMENTS, AND INSIDE THE WALK IN COOLER. MUST INSTALL COVING 4" BEHIND THE COKING EQUIPMENTS(GRILL, STOVE AND DEEP FRYER. REGLUE COVING/BASEBOARD IN THE WAIT STATION AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL THE GAP AROUND THE PIPE ON THE WALLS BY THE BACKFLOW PREVENTIVE DEVICE IN THE MOP SINK CLOSET. SEAL THE RAW WOODS OF THE THE SHELVINGS INSIDE THE OFFICE, BEING USED AS A STORAGE SHELVES. CLEAN ALL THE CEILING VENTS IN ALL WASHROOMS, WITH MINIMAL DUST BUILT UP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUT PROVIDE THERMOMETER IN THE WALK IN COOLER AND ONE OF THE PREP COOLER AND MUST BE VISIBLE.
    • 70. NO SMOKING REGULATIONS
      • MUST POST A NO SMOKING SIGN IN ALL ENTRANCE DOOR AND INSIDE THE ESTABLISHMENT.

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