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MIRCH INCORPORATED

5664 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

MIRCH INCORPORATED has been inspected 6 times by Chicago Department of Public Health since July 1, 2019. The most recent inspection, on March 30, 2023, found no infractions.

3 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: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 7 times across 3 separate inspections, most recently on August 30, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 across 2 separate inspections, most recently on July 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on July 8, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 2 separate inspections, most recently on July 8, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

  • 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 5 times across 3 separate inspections, most recently on August 30, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACE OF COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED VENT COVER IN TOILET ROOM LOCATED IN THE REAR WITH DUST ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE AND FOOD DEBRIS UNDERNEATH COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN, SANITIZE, AND MAINTAIN.
  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. License Re-Inspection

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O)-NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • INSTRUCTED TO PROVIDE REMINDER AND DISCLOSURE ON THE MENU REGARDING THE UNDERCOOKED FOOD BEING SERVED ON SITE. PRIORITY FOUNDATION 7-38-005 NO CITATION
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14-WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13- CAULK WORN OUT WITH BLACK COLOR AROUND THE MOP SINK. INSTRUCTED TO RE CAULK AND MAINTAIN. ALSO,DETAIL CLEAN THE MOP SINK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114- UNNECESSARY ITEMS,CLUTTER OUTSIDE THE EXIT DOOR. INSTRUCTED TO REMOVE TO PREVENT RODENT HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEE HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13- ALL CERTIFIED FOOD SERVICE SANITATION MANAGERS MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.
  6. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED EXTRA LARGE POTS, PANS THAT DOES NOT FIT INSIDE THE 3 COMPARTMENT SINK TO WASH,RINSE AND SANITIZE. INSTRUCTED TO INSTALL BIGGER 3 COMPARTMENT SINK OR REPLACE POTS AND PANS TO SMALLER ONE TO BE ABLE TO WASH,RINSE,AND SANITIZE POTS AND PANS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 3 COMPARTMENT SINK NOT MAINTAINED. 1ST COMPARTMENT WITH WATER BACKING UP,WHEN THE DRAIN PLUG WAS TAKEN OUT FROM THE MIDDLE COMPARTMENT.INSTRUCTED TO REPAIR TO HAVE A WELL DRAINING SINK. PRIORITY FOUNDATION 7-38-025 NO CITATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CAULK WORN OUT WITH BLACK COLOR AROUND THE MOP SINK. INSTRUCTED TO RE CAULK AND MAINTAIN. ALSO,DETAIL CLEAN THE MOP SINK AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE LID/COVER FOR THE WASTE RECEPTACLE INSIDE THE WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNNECESSARY ITEMS,CLUTTER OUTSIDE THE EXIT DOOR. INSTRUCTED TO REMOVE TO PREVENT RODENT HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEE HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD SERVICE SANITATION MANAGERS MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.

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