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REZA'S RESTAURANT

1477-1479 W BERWYN AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

REZA'S RESTAURANT has been inspected 3 times by Chicago Department of Public Health since May 3, 2012. The most recent inspection, on May 21, 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, Protecting food from contamination and Food source, labelling and allergens.

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 on May 13, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on May 13, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 13, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 13, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 3 times across 2 separate inspections, most recently on May 13, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, HOWEVER DISHMACHINE WAS NOT IN USE AT THIS TIME. INSTRUCTED MANAGER LOW TEMPERATURE DISHMACHINE MUST SANITIZE AT 100 PPM CHLORINE. DISHMACHINE REPAIRED BY ECOLAB TECHNICIAN AT THIS TIME, SANITIZING AT 100 PPM CHLORINE. 7-38-030, NO CITATION ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • LUNCH BUFFET HOT HOLDING/COLD HOLDING UNITS NOT PROTECTED, NO SNEEZE GUARDS IN PLACE. INSTRUCTED MANAGER TO PROVIDE PROTECTIVE BARRIER/SNEEZE GUARDS AT ALL CUSTOMER SELF-SERVICE BUFFET UNITS. SERIOUS VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SOME BULK CONTAINERS NOT LABELED IN BASEMENT. MUST LABEL ALL BULK FOOD CONTAINERS WITH CONTENTS NAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BROKEN/MISSING FLOOR TILES, LOW GROUT AND STANDING WATER THROUGHOUT BASEMENT PREP AND DISHWASH AREAS. MUST REPAIR FLOOR/KEEP FLOOR DRY AND CLEAN THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GAP BETWEEN CEILING AND DUCT AT REAR 1ST FLOOR PREP AREA, WATER DAMAGED/DIRTY CEILING TILES AT BASEMENT PREP/DISHWASH AREAS, PEELING PAINT ON PIPE ALONG WALL FROM BEHIND/ABOVE DISHMACHINE AND FOOD STAINS ON WALLS AT BASEMENT PREP AREA. MUST SEAL GAPS, REPLACE DAMAGED CEILING TILES, REMOVE PEELING PAINT AND CLEAN AND MAINTAIN WALLS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING CEILING LIGHT COVERS ABOVE BASEMENT PREP TABLES. MUST PROVIDE COVERS FOR ALL CEILING LIGHTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1ST FLOOR FRONT PREP AREA 3-COMPARTMENT SINK LEAKING AT FAUCET AND BASEMENT WALL MOUNTED FAUCET LEAKING BY HOT WATER TANK, NO FLOOR DRAIN FOR FAUCET BETWEEN BASEMENT PREP AREA AND HOT WATER TANK. MUST REPAIR FAUCETS AND INSTALL PROPER DRAIN (WATER ACCUMULATED UNDER FAUCET). STRONG SEWER GAS ODOR IN BASEMENT AREA AROUND EXPOSED HAND SINK/1-COMPARTMENT SINK. MUST ELIMINATE ODOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED WRONG THERMOMETER INSIDE WALK IN COOLER. MUST PROVIDE WORKING COOLER THERMOMETER FOR WALK IN COOLER. REACH IN COOLERS MISSING CONSPICUOUSLY PLACE INTERNAL THERMOMETERS. MUST PROVIDE AND MAINTAIN SAME.
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS/STANDING WATER ON FLOOR AT BASEMENT DRY STORAGE AND POT WASH 3-COMARTMENT SINK AREA ALSO OBSERVED FOOD/DIRT BUILD UP INSIDE ALL FLOOR DRAINS. MUST CLEAN FLOOR/KEEP FLOOR DRY ALSO MUST CLEAN INTERIOR OF ALL FLOOR DRAINS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS AND CEILING AROUND GREASE TRAP AT BASEMENT. INSTRUCTED MANAGER TO CLEAN ALL UNCLEAN WALLS/CEILING THROUGHOUT BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHT SHIELD MISSING ABOVE BASEMENT UTENSIL STORAGE ROOM. MUST PROVIDE LIGHT COVER.

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