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MEZBAN

6426 N WESTERN AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

MEZBAN has been inspected 4 times by Chicago Department of Public Health since December 20, 2017. The most recent inspection, on May 16, 2019, found no infractions.

1 of 4 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 2 separate inspections, most recently on November 15, 2018. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 6 times across 2 separate inspections, most recently on November 15, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 2 separate inspections, most recently on November 15, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 November 15, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 15, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    16 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFICATE ON SITE. MUST HAVE A VALID CITY OF CHICAGO CERTIFIFED FOOD MANAGER ON SITE WITH ORIGINAL CERTIFICATE AT ALL TIMES TIME /TEMPERATURE CONTROLLED FOOD IS BEING PREPARED COOKED AND SERVED INCLUDING CHICKEN , BEEF AND SHRIMP. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT EXPOSED HANDWASHING SINK IN KITCHEN AND NO SOAP AT HANDWASHING SINKS IN EITHER MENS OR WOMENS WASHROOM. PRIORITY FOUONDATION VIOLATION 7-38-030 (C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN KITCHEN OR IN MEN'S OR WOMEN'S WASHROOMS. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZING SOLUTION ON SITE. OBSERVED DISHES AND UTENSILS BEING WASHED WITHOUT PROPER SANITIZATION. OWNER WAS INSTRUCTED TO GO AND BUY BLEACH. PRIORITY VIOLATION 7-38-025
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE FOR MEASURING FOOD TEMPERATURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED FOOD ITEMS IN SODA COOLER FOR SELF SERVICE NOT LABELED. ALL PREPACKAGED ITEMS NEED TO BE LABELED WITH NAME OF PRODUCT, INGREDIENT LIST AND NAME AND ADDRESS OF FACILITY.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 50 MICE DROPPINGS IN DRY STORAGE ROOM ON FLOOR AND ON DRY STORAGE SHELVES. 50 MICE DROPPINGS UNDER 3 COMPARTMENT SINK, UNDER AND BEHIND HOT HOLDING EQUIPMENT, COOKING EQUIPMENT AND REFRIGERATORS,IN FRONT SERVICE AREA CLOSET AND ON SHELVES. REMOVE ALL EVIDENCE OF MICE AND CLEAN AND SANITIZE ALL AFFECTED AREAS. OBSERVED 1 LIVE COCKROACH NEAR 3 COMPARTMENT SINK. OBSERVED OVER 50 SMALL FLIES IN DRY STORAGE AND IN FOOD PREP AREA. MUST CONTACT PEST CONTROL AND MUST ELIMINATE ALL ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEST STRIPS ON SITE. MUST SUPPLY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005 OBSERVED NO TEST STRIPS ON SITE. MUST SUPPLY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED NON FOOD CONTACT SURFACES OF SHELVES IN KITCHEN UNCLEAN WITH FOOD DEBRIS AND FOOD SPILLS. CLEAN AND SANITIZE ALL SHELVES. OBSERVED EXTERIOR OF ALL COOKING EQUIPMENT UNCLEAN WITH FOOD SPILLS. CLEAN AND SANITIZE EXTERIOR OF ALL COOKING EQUIPMENT. OBSERVED ALL DRY STORAGE SHELVES UNCLEAN. MUST BE CLEANED AND SANITIZED. OBSERVED DRYING RACK ABOVE 3 COMPARTMENT SINK UNCLEAN. MUST BE CLEANED AND MAINTAINED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ALL HOODS AND FILTERS WITH ENCRUSTED GREASE, FREE STANDING BURNERS WITH ENCRUSTED GREASE. MUST CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS NOT HUNG TO DRY. HANG MOPS AFTER USE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL FOOD HANDLER EMPLOYEES NEED EVIDENCE OF FOOD HANDLER TRAINING. PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGER MUST COMPLETE ALLERGEN TRAINING
  3. Canvass

    19 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFICATE ON SITE. MUST HAVE A VALID CITY OF CHICAGO CERTIFIFED FOOD MANAGER ON SITE WITH ORIGINAL CERTIFICATE AT ALL TIMES TIME /TEMPERATURE CONTROLLED FOOD IS BEING PREPARED COOKED AND SERVED INCLUDING CHICKEN , BEEF AND SHRIMP. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT EXPOSED HANDWASHING SINK IN KITCHEN AND NO SOAP AT HANDWASHING SINKS IN EITHER MENS OR WOMENS WASHROOM. PRIORITY FOUONDATION VIOLATION 7-38-030 (C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN KITCHEN OR IN MEN'S OR WOMEN'S WASHROOMS. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZING SOLUTION ON SITE. OBSERVED DISHES AND UTENSILS BEING WASHED WITHOUT PROPER SANITIZATION. OWNER WAS INSTRUCTED TO GO AND BUY BLEACH. PRIORITY VIOLATION 7-38-025
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE FOR MEASURING FOOD TEMPERATURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED FOOD ITEMS IN SODA COOLER FOR SELF SERVICE NOT LABELED. ALL PREPACKAGED ITEMS NEED TO BE LABELED WITH NAME OF PRODUCT, INGREDIENT LIST AND NAME AND ADDRESS OF FACILITY.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 50 MICE DROPPINGS IN DRY STORAGE ROOM ON FLOOR AND ON DRY STORAGE SHELVES. 50 MICE DROPPINGS UNDER 3 COMPARTMENT SINK, UNDER AND BEHIND HOT HOLDING EQUIPMENT, COOKING EQUIPMENT AND REFRIGERATORS,IN FRONT SERVICE AREA CLOSET AND ON SHELVES. REMOVE ALL EVIDENCE OF MICE AND CLEAN AND SANITIZE ALL AFFECTED AREAS. OBSERVED 1 LIVE COCKROACH NEAR 3 COMPARTMENT SINK. OBSERVED OVER 50 SMALL FLIES IN DRY STORAGE AND IN FOOD PREP AREA. MUST CONTACT PEST CONTROL AND MUST ELIMINATE ALL ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED HOLE IN RIGHT CORNER OF REAR EXIT DOOR AND LEFT CORNER OF REAR DOOR. MUST CLOSE HOLES AND RODENT PROOF REAR EXIT DOOR.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEST STRIPS ON SITE. MUST SUPPLY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ALL HOODS AND FILTERS WITH ENCRUSTED GREASE, FREE STANDING BURNERS WITH ENCRUSTED GREASE. MUST CLEAN AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED NON FOOD CONTACT SURFACES OF SHELVES IN KITCHEN UNCLEAN WITH FOOD DEBRIS AND FOOD SPILLS. CLEAN AND SANITIZE ALL SHELVES. OBSERVED EXTERIOR OF ALL COOKING EQUIPMENT UNCLEAN WITH FOOD SPILLS. CLEAN AND SANITIZE EXTERIOR OF ALL COOKING EQUIPMENT. OBSERVED ALL DRY STORAGE SHELVES UNCLEAN. MUST BE CLEANED AND SANITIZED. OBSERVED DRYING RACK ABOVE 3 COMPARTMENT SINK UNCLEAN. MUST BE CLEANED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR AND WALLS OF DRY STORAGE ROOM AND MOP ROOM NOT SMOOTH AND EASILY CLEANABLE. CONCRETE NEEDS TO PAINTED OR SEALED SO THAT IT IS SMOOTH AND EASILY CLEANABLE.OBSERVED CEILING OF DRY STORAGE ROOM UNFINISHED. CEILING OF DRY STORAGE NEEDS TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED FOAM SEALANT USED ON EAT WALL OF DRY STORAGE ROOM. FOAM SEALANT IS PROHIBITED AND MUST BE REMOVED. REPLACE WITH A SMOOTH EASILY CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS NOT HUNG TO DRY. HANG MOPS AFTER USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BASEMENT AREA NOT IN GOOD REPAIR. BASEMENT WAS BEING DUG UP FOR REPAIRS. BASEMENT MUST MAINTAINED IN GOOD REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL FOOD HANDLER EMPLOYEES NEED EVIDENCE OF FOOD HANDLER TRAINING. PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGER MUST COMPLETE ALLERGEN TRAINING.
  4. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR AT DRY STORAGE AREA DIRTY.INSTRUCTED MANAGEMENT TO CLEAN FLOOR AT DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO DRAIN BOARD AT THREE COMPARTMENT SINK. INSTRUCTED MANAGEMENT TO INSTALL A DRAINBOARD AT THE THREE COMPARTMENT SINK AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO BI-METAL STEM THERMOMETER ON PREMISIS.INSTRUCTED MANAGEMENT TO GET A BI-METAL STEM THERMOMETER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGEMENT TO MEET FOODHANDLER REQUIREMENTS.

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