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PISTA HOUSE HALEEM

2501 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

PISTA HOUSE HALEEM has been inspected 3 times by Chicago Department of Public Health since January 18, 2012. The most recent inspection, on August 13, 2013, found no infractions.

1 of 3 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 and Handwashing and staff hygiene.

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 once on March 1, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 March 1, 2012. 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 8 times across 2 separate inspections, most recently on March 1, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 March 1, 2012. 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.

3 inspections

  1. Complaint

    0 infractions

  2. Short Form Complaint

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE PREP COOLER SUCH AS EGG AT 60F, CHOPPED TOMATOES AT 54F, YOGURT AT 58F, SAMOSA(MIXWED WITH POTATOES) AT 57.7F. MASALA SAUCE(MIXED WITH YOGURT) AT 57.7F. AND RICE AT 105.8F.MANAGER DISCARDED THE SAID PROPER WORTH $80.00 TOTAL 30 LBS. CITATION ISSUED CRITICAL. INSTRUCTED TO CLEAN THE COOLER AND KEEP TEMPERATURE AT 40F OR BELOW.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: ALL THE INTERIOR OF THE REACH IN COOLER, PREP COOLER ,PREP TABLES, SHELVINGS , EXTERIOR OF ALL THE COOKING EQUIPMENT, TOASTER, MICROWAVE AND CHOPPING BOARD AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMAINS TO BE CORRECTED BY 4/18/12.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT THE PREMISES ALONG THE WALL BASE, ALL CORNER, BEHIND AND UNDER ALL THE GRILL, STOVE AND DEEP FYER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMAINS TO BE CORRECTED BY 4/18/12.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE FOLLOWING: FILTER BY THE HOOD WITH HEAVY GREASE BUILT UP, THE KITCHEN DOOR, THE WALLS BEHIND THE PREP TABLE AAND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMAINS TO BE CORRECTED BY 4/18/12.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMAINS TO BE CORRECTED BY 4/18/12.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
  3. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GAP BETWEEN THE FLOOR AND THE BASEBOARD THROUGHOUT PREMISES. MUST SEAL THE GAP. MAKE THE FLOOR EVEN ONTHE FRONT OF THE SIDE DOOR AND THE FRONT OF THE WASHROOM DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FINISH THE WALLS INSIDE THE FURNACE ROOM AND WASHHROOM. MAKE IT SMOOTH EASILY CLEANABLE. CLEAN THE WALLS BEHIND THE WASHBOWL SINK IN THE WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE THE PLUMBERS PUTTY AROUND THE DRAIN SINK OF THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE REAR SOUTH AREA OF THE BASEMENT. (CABINET,EXTRA LARGE POTS AND PANS,COMPUTER, CHAIRS,TABLES, PICTURES FRAMES, COOKING EQUIPMENT, FURNITURES, SOFA,ETC). INSTRUCTED TO CLEAN IN DETAIL, DISCARD UNUSED ITEMS/ARTICLES,FURNITURES,COOKING EQUIPMENT NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.

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