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REZA'S ON ONTARIO

432 W ONTARIO ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

REZA'S ON ONTARIO has been inspected 6 times by Chicago Department of Public Health since April 2, 2010. The most recent inspection, on May 7, 2013, found no infractions.

2 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: Pests and Food source, labelling and allergens.

The last 2 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.

  • 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 2 times across 2 separate inspections, most recently on June 22, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 June 14, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 17 times across 4 separate inspections, most recently on January 10, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 7 times across 4 separate inspections, most recently on January 10, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 22, 2011. For example: PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

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. Short Form Complaint

    0 infractions

  3. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOAM CUPS USED AS A BULK-FOOD SCOOPS. INSTRUCTED TO USE PROPER SCOOPS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVERS FOR ICE BIN AT BAR AREA, INSTRUCTED TO INSTALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER AT KITCHEN'S FLOOR. INSTRUCTED TO MINIMIZE STANDING WATER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND CLEAN POT AND PANS STORAGE SHELF IN POOR REPAIR, CHIPPED PAINT, INSTRUCTED. INSTRUCTED TO PROVIDE A DURABLE SMOOTH SURFACE. CEILING VENT COVER WITH HEAVY SUST BUILD-UP, INSTRUCTED TO CLAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN BASEMENT POTS STORAGE AREA. INSTRUCTED TO REPLACE BURNT LIGHTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOSES ATTACHED TO FAUCET AT MOP SINK AND UNDER DISH MACHINE WITHOUT VACUUM BREAKER. INSTRUCTED TO INSTALL.
  4. Complaint Re-Inspection

    8 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS VIOLATION FROM REPORT #612279 ON 6/14/11 NOT CORRECTED: 18/01- OBSERVED LIVE FRUIT FLIES IN THE PREP AREAS, BAR AND BASEMENT AREAS. OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON WALLS, CEILING AND EQUIPMENT IN THE PREP AREAS, BEHIND THE BAR AND IN THE BASEMENT STORAGE AND EMPLOYEE CHANGING AREAS. SUPERVISOR LOPEZ WAS NOTIFIED. MANAGEMENT WAS INSTRUCTED TO USE A VACUUM CLEANER TO REMOVE THE FLIES. MOST OF THE FLIES WERE REMOVED DURING THE INSPECTION WITH THIS METHOD. MUST MAINTAIN SANITATION STANDARDS ALONG WITH REGULAR PEST CONTROL TO ELIMINATE PEST ACTIVITY. CRITICAL VIOLATION 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • SEE VIOLATION #14.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED STYROFOAM CUPS USED FOR DRY STORAGE SCOOPS. MANAGEMENT INSTRUCTED TO USE A SCOOP WHICH IS DURABLE AND CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT THROUGHOUT THE PREP AREAS, INTERIOR OF ALL COOLERS, PREP TABLES, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS IN THE WALK-IN COOLERS AND IN THE PREP AREAS, VENTILATION HOOD AND FILTERS, LEDGES, STORAGE SHELVES THROUGHOUT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST MAINTAIN THE FLOOR DRY BEHIND THE BAR, IN THE PREP AREAS AND BASEMENT. MUST MOP UP ANY STANDING WATER. DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS, BEHIND THE BAR, AND THROUGHOUT THE BASEMENT AND THE BASEMENT WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING THROUGHOUT THE REAR PREP AREA. REPAIR ANY WALL OPENINGS OR BROKEN WALL TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKS AT THE DISHMACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ANY UNUSED EQUIPMENT FROM THE PREP AREA (STOVE, LARGE POTS AND CONTAINERS, ETC.)
  5. Complaint

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE PREP AREAS, BAR AND BASEMENT AREAS. OBSERVED APPROXIMATELY 50 LIVE FRUIT FLIES ON WALLS, CEILING, AND EQUIPMENT IN THE PREP AREAS, BEHIND THE BAR AND IN THE BASEMENT STORAGE AND EMPLOYEE CHANGING AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE COOLER DOOR AT THE MAIN PREP LINE SO THAT IT CLOSES PROPERLY. REPAIR THE SOAP DISPENSER AT THE HANDSINK NEXT TO THE DISHMACHINE. OBSERVED NON FOOD GRADE STORAGE BAGS (GROCERY BAGS) USED TO STORE FOODS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE MATERIALS FOR FOOD STORAGE. OBSERVED STYROFOAM CUPS USED FOR DRY STORAGE SCOOPS. MANAGEMENT INSTRUCTED TO USE A SCOOP WHICH IS DURABLE AND CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT THROUGHOUT THE PREP AREAS, INTERIOR OF ALL COOLERS, PREP TABLES, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS IN THE WALK-IN COOLERS AND IN THE PREP AREAS, VENTILATION HOOD AND FILTERS, LEDGES, STORAGE SHELVES THROUGHOUT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR DRAINS BEHIND THE BAR. MUST MAINTAIN THE FLOOR DRY BEHIND THE BAR, IN THE PREP AREAS AND BASEMENT. MUST MOP UP ANY STANDING WATER. REGROUT THE FLOOR IN THE PREP AREAS AND BEHIND THE BAR. REPLACE ANY MISSING OR BROKEN FLOOR TILES UNDER THE COOKING EQUIPMENT IN THE PREP AREAS AND AROUND THE MOP SINK. DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS, BEHIND THE BAR, AND THROUGHOUT THE BASEMENT AND THE BASEMENT WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING THROUGHOUT THE REAR PREP AREA. REPAIR ANY WALL OPENINGS OR BROKEN WALL TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL END CAPS FOR ALL LIGHT SHIELDS IN THE PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKS AT THE DISHMACHINE. REPAIR THE LEAK AT THE BASEMENT 2 COMPARTMENT SINK AND AT THE BAR 3 COMPARTMENT SINK. PROVIDE DRAIN LINES FOR THE 2 PREP COOLERS IN THE FRONT PREP AREA NEXT TO THE BAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ANY UNUSED EQUIPMENT FROM THE PREP AREA (STOVE, LARGE POTS AND CONTAINERS, ETC.)
  6. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed thick dust build up on reach in coolers compressors at front prep area. Must clean all unclean equipment and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Observed standing water on floor at basement and accumilated dirt build up inside floor drains. Must clean interior of all unclean floor drains and keep floor dry/clean throughout basement.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Must detail clean/sanitize all unclean walls throughout coffee station room.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide and install ceiling light covers/light end caps throughout prep and dishwash area.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Bar 3-compartment sink drain pipe leaking. Must repair and maintain sink.

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