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RANGOLI-INDIAN CUISINE

2413-2415 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

RANGOLI-INDIAN CUISINE has been inspected 5 times by Chicago Department of Public Health since April 2, 2019. The most recent inspection, on June 8, 2023, found no infractions.

1 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 6 times across 3 separate inspections, most recently on November 19, 2021. 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 4 times across 2 separate inspections, most recently on April 24, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 24, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on April 24, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 10 times across 4 separate inspections, most recently on November 19, 2021. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED A THICK BLACK AND SLIMY SUBSTANCE INSIDE THE INNER LINING THE ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED MANAGEMENT NOT TO USE ICE MACHINES UNTIL EQUIPMENT IS DETAIL CLEANED AND SANITIZED. PRIORITY FOUNDATION #7-38-005
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PESTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN AREA AND FLOOR DRAINS AT THE DISHWASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED DIRTY AND DUSTY VENTS AT THE FRONT DINING AREA BY THE WAITERS STATION. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass Re-Inspection

    7 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE REACH-IN FREEZERS. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST PROVIDE FOOD GRADE CONTAINERS WITH LID OR FOOD GRADE DISPOSABLE PLASTIC BAGS
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED USED LARGE POTS ON SITE ON TOP THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE SAID UTENSILS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • BURNED FOOD AND GREASE AT INTERIOR OF OVEN IN PREP AREA,CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE IN DINING AREA. MUST INSTALL OR KNOWN LOCATION SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO LID PROVIDED AT RECEPTACLES INSIDE THE WASHROOM BY THE ICE MACHINE AREA,INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN FLOOR TILE UNDER COOKING EQUIPMENT(OVEN) MUST BE REPLACED, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ADDITIONAL FOOD HANDLER CERTIFICATE MUST BE PROVIDED.
  4. Canvass

    14 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN AND KIT 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.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE CONSTANTLY WASHING HANDS AT THREE COMPARTMENT SINK,INSTRUCTED TO USE ONLY HANDWASHING SINK TO WASH HANDS. INFROMATION GIVEN ON HAND WASHING. PRIORITY FOUNDATION VIOLATION:7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SINK IN REAR PREP AND DISHROOM NOT ACCESSIBLE FOR HANDWASHING,DUE TO NOT ABLE TO DRAIN,WATER REMAINS INSIDE THE WASHBOWL. INSTRUCTED TO REPAIR CAUSE. PRIORITY FOUNDATION VIOLATION:7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWEL PROVIDED AT PAPER TOWEL DISPENSER AT HANDWASHING SINK IN THE KITCHEN. UPON MY REQUEST PAPER TOWELS PROVIDED PRIORITY FOUNDATION VIOLATION: 7-38-030(C)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • LOW TEMP DISH MACHINE IN PREP AREA, DISPENSING IMPROPER SANITIZER SOLUTION,10ppm. UNIT WAS IN USE,DISH RACK INSIDE WITH UTENSILS. INSTRUCTED TO USE THREE COMPARTENT SINK TO WASH,RINSE AND SANITIZE(100ppm). TWO DAYS GIVEN. PRIORITY VIOLATION:7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND 2 POUDS OF DICED CHEESE IN WATER STORED INSIDE THE PREP COOLER AT TEMP OF 44.5F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 2 ,VALUE 10 DOLLARS PRIORITY VIOLATION:7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE REACH-IN FREEZERS. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST PROVIDE FOOD GRADE CONTAINERS WITH LID OR FOOD GRADE DISPOSABLE PLASTIC BAGS
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED USED LARGE POTS ON SITE ON TOP THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE SAID UTENSILS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • BURNED FOOD AND GREASE AT INTERIOR OF OVEN IN PREP AREA,CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE IN DINING AREA. MUST INSTALL OR KNOWN LOCATION SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO LID PROVIDED AT RECEPTACLES INSIDE THE WASHROOM BY THE ICE MACHINE AREA,INSTRUCTED TO PROVIDE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN FLOOR TILE UNDER COOKING EQUIPMENT(OVEN) MUST BE REPLACED, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ADDITIONAL FOOD HANDLER CERTIFICATE MUST BE PROVIDED.
  5. License

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO DUMP/1 COMPARTMENT SINK AT BACK BEVERAGE STATION. INSTRUCTED MANAGER TO INSTALL A MINIMUM OF 1-DUMP/1 COMPARTMENT SINK AT SAID AREAS FOR DISPOSAL OF LIQUID WASTE, ICE, ETC. AT SAID LOCATIONS. MAINTAIN AT ALL TIMES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ALL EMPLOYEES/CUSTOMER SHARED RESTROOMS. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.

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