Skip to content
Loading map…

MYSORE WOODLANDS

2548 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

MYSORE WOODLANDS has been inspected 7 times by Chicago Department of Public Health since June 20, 2011. The most recent inspection, on January 31, 2013, found no infractions.

3 of 7 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, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on January 24, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 January 24, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on April 16, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 13 times across 4 separate inspections, most recently on January 31, 2013. 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 2 separate inspections, most recently on January 24, 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THREE COMPARTMENT SINK TOO SMALL FOR SOME OF THE POTS AND PANS USED FOR THE BUSINESS, INSTRUCTED TO PROVIDE LARGE THREE COMPARTMENT SINKS,ENOUGH TO SUBMERGE THE UTENSILS FOR PROPER WASHING, RINSING OR SANITIZING, OR REMOVE LARGE POTS AND PANS FROM ESTABLISHMENT.
  3. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE WALK-IN COOLER:LARGE PLASTIC CONTAINER OF COOKED CHICK PEAS AT TEMP OF 51.5F TO 52F,WITH A LABEL OF COOKING DATE OF 1-23-13; COOKED SPINACH AT TEMP OF 52.9F, WITH SAME DATE OF COOKING TIME. FOUND COOKED PUREE ONIONS IN GRAVY SAUCE AT TEMP OF 57.8F TO 58.8F. FOOD DISCARDED AND DENATURED. POUNDS 32, VALUE $30. CRITICAL 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
      • OUTER OPENING NOT PROTECTED, FRONT DOOR WITH A 1/4 OF INCH GAP TO OUTSIDE. INSTRUCTED TO RODENT/INSECT PROOF THE SAID DOOR. SERIOUS VIOLATION: 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP TABLE, OR REMOVE PREP TABLE(BY THE REAR DOOR).REMOVE UNUSED BROKEN AND DIRTY COOLER BY THE USED FLAT GRILL, OR REPAIR DOOR AT UNIT AND CLEAN INTERIOR. OBSERVED THREE COMPARTMENT SINK TOO SMALL FOR THE POTS AND PANS USED FOR THE BUSINESS, INSTRUCTED TO PROVIDE LARGE THREE COMPARTMENT SINKS,ENOUGH TO SUBMERGE THE UTENSILS FOR PROPER WASHING, RINSING OR SANITIZING, OR REMOVE LARGE POTS AND PANS FROM ESTABLISHMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY SHELVES UNDER THE PREP TABLES BY THE DRY INGREDIENTS, MUST REFINISH TO BE SMOOTH AND EASILY CLEANABLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE SOIL LINENS USED FOR SHELF LINERS,AT FRONT COUNTER IN DINING ROOM, USE SMOOTH AND CLEANABLE MATERIAL. REMOVE AND REPLACE PITTED AND BLACK SURFACE CUTTING BOARDS FROM PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR(TOP PART) OF DISH MACHINE,DEBRIS. CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, INCLUDED PIPE BEHIND COOKING EQUIPMENT AND INSIDE THE STOVE.FOOD AND GREASE DEBRIS. MUST CLEAN IN DETAIL ALL INTERIOR SURFACES OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR UNDER THE SHELVES IN STORAGE AREA AND COOKING EQUIPMENT, CLEAN CORNERS, REMOVE SPILLED FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE BLACK SUBSTANCE ON WALL AROUND THE DISH MACHINE DRAIN BOARD, INSTRUCTED TO CLEAN AND RECAULK WITH A SMOOTH FINISH
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REMOVE DEAD INSECT AND DUST BUILD-UP FROM INSIDE THE LIGHT SHIELDS IN PREP AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE ACCUMULATED CRATES FROM OUTSIDE REAR.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK BY THE DISH MACHINE AREA AND BY THE FRONT BEVERAGE AREA, WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE HAND TOWEL AND SOAP.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST REMOVE PLUMBERS PUTTY FROM THE 3 COMPARTMENT SINK AND ONE COMPARTMENT SINKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENINGS AROUND PIPES/CONDUITS MUST BE SEALED IN KITCHEN AREAS AND UNDER EXPOSED HAND SINK IN DINING ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW PREVENTION DEVICE ON THE ICE MAKER WATER SUPPLY LINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE METAL STEM THERMOMETER (OF-220F).
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 160323 DATED/27/09. #33- INTERIOR OF ICE MACHINE ,MUST CLEAN.#35- WATER DAMAGED CEILING TILES IN WASHROOM HALLWAY, AND ENTRANCE TO KITCHEN ABOVE THE STORAGE, MUST REPLACE. CITATION ISSUED SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING DRAIN STOPPER FOR THE 2 AND 3 COMPT SINK. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE FOLLOWING: EXTERIOR SIDES OF THE OVEN, THE SPLASH GUARD OF THE EXPOSED HAND SINK IN THE PREP AREA, ALL THE EXTERIOR AND LID OF THE BULK CONTAINERS, THE LID OF THE GREASE TRAP BOX OF THE 2 AND 3 COMPT SINK , AND THE BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG THE WALL BASE BY THE BAR, FLOOR UNDER THE DISH MACHINE NEEDS DETAIL CLEANING. CONCRETE BY THE EXIT DOOR NOT IN GOOD REPAIR. REPAIR MAKE IT SMOOTH EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL VENT BY THE EXIT SIGN GOING TO THE KITCHEN WITH DUST BUILT UP, CEILING VENT INSIDE THE WOMENS WASHROOM,WITH DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. DAMAGED CEILING TILES ABOVE THE PEPSI COOLER IN THE DISH WASHING AREA. MUST REPLACE. PEELING PAINT ON THE WALLS BY THE DISH WASHING AREA, MUST REMOVE PEELING PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD BY THE WIRE RACK CLOSE TO THE DOOR GOING TO THE KITCHEN, MUST PROVIDE LIGHT SHIELD AND END CAPS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET CONNECTOR OF THE 4 COMPT SINK IN THE BAR, LEAKING. MUST REPAIR AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website