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RAYAN'S STEAKS

1313 E 87TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

RAYAN'S STEAKS has been inspected 6 times by Chicago Department of Public Health since September 28, 2017. The most recent inspection, on October 13, 2022, found no infractions.

4 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: Food source, labelling and allergens, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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.

  • 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 2 times on April 19, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 April 19, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 April 19, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 19, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 September 28, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

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. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO POLICY FOR EMPLOYEE HEALTH. INSTRUCTED PERSON IN CHARGE TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED (PIC) TO PROVIDE . MUST PROVIDE ALL NECESSARY ITEMS IN POLICY INCLUDING FACE MASK, DISPOSABLE GLOVES AND DISPOSABLE MOP. PRIORITY FOUNDATION
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED THAT ALL (TCS) FOODS AND ANY READY TO EAT FOODS PREPARED ON SITE HELD FOR 24 HOURS MUST BE DATE MAKED WITH NAME AND USED BY DATE. PRIORPTY FOUNDATION
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED ON MENUS FOR UNDERCOOKED FOODS SERVED ( STEAKS).INSTRUCTED THAT MENUS MUST INCLUDE REMINDER AND DISCLOSURE FOR ALL RAW OR UNDERCOOKED FOODS SERVED. PRIORITY FOUNDATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOODS (RAW FISH , SAUCES, SPICES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE COMMON NAME OF THE FOOD. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD AT LOWER SHELVES OF ALL PREP TABLES. INSTRUCTED TO REMOVE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED TOP OF REAR FREEZER, LOWER SHELVES OF PREP TABLES NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ANY WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP NOT PROPERLY STORED AFTER USE. INSTRUCTED TO INVERT MOP AFTER USE .
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY MOP BUCKET , DUST PANS AND MOP WATER. INSTRUCTED TO DUMP WATER AFTER USE, CLEAN MAINTENANCE EQUIPMENT,( MOP BUCKET, DUST PANS) AFTER USE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLERS TRAINING FOR EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PIC HAS NO ALLERGEN TRAINING. INSTRUCTED THAT ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN TRAINING.
  5. License Re-Inspection

    0 infractions

  6. License

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND AN OPENING BETWEEN THE TWO TOP DOORS OF THE TWO DOOR PREP COOLER; INSTRUCTED TO SEAL THE OPENING TO AVOID ESCAPING AIR FROM THE UNIT. CRITICAL VIOLATION 7-38-005 (A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • A PREP TABLE WAS BETWEEN THE LOBBY AND PREP AREA AS A BARRIER; INSTRUCTED TO PROVIDE A PROPER BARRIER BETWEEN THE LOBBY AND THE PREP AREA. DURING THE INSPECTION TWO WOODEN PIECES WERE PLACED IN THE AREA; INSTRUCTED TO PROVIDE THE EXACT BARRIER THAT THEY INTEND TO USE AND HAVE IT SET UP DURING THE REINSPECTION. SERIOUS VIOLATION 7-38-005 (A)

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