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SERAI

2171 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

SERAI has been inspected 7 times by Chicago Department of Public Health since July 29, 2015. The most recent inspection, on December 20, 2016, found no infractions.

4 of 7 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, Food temperature control and Food source, labelling and allergens.

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 3 times across 2 separate inspections, most recently on August 18, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 3 times across 2 separate inspections, most recently on August 18, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 July 14, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 18, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 5 times across 3 separate inspections, most recently on July 14, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED FOOD STORED INSIDE TIN CAN IN THE SERVICE COOLER BY THE COOKING STOVE. INSTRUCTED TO STORE FOOD ITEMS IN APPROVED CLEAN CONTAINERS WITH TIGHT FITTING LIDS....ALSO NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED AND/OR USED BY DATE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED GREASE ACCUMULATION OF FLOOR ALONG WALL BASE AND BEHIND COOKING STOVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE PREP 3 COMPARTMENT SINK AND SLOW WATER DRAIN AT THE HAND WASH SINK OF SAME. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    0 infractions

  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER STILL OVERFLOWING PREVENTING LID FROM CLOSING PROPERLY. THIS IS HARBORAGE AND A FOOD SOURCE FOR RODENTS AND OTHER PEST. INSTRUCTED TO ADEQUATE MAINTAIN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3-COMPARTMENT SINK NOT MAINTAINED. WASTE WATER BACKING UP INSIDE THREE COMPARTMENT SINK WHEN FAUCET IS TURNED ON. INSTRUCTED TO FIX PROBLEM. SERIOUS VIOLATION 7-38-030.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3-COMPARTMENT SINK IN REAR PREP AREA DRAINING SLOW. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEAM THERMOMETER TO MONITOR FOOD TEMPERATURES.
  6. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. OBSERVED REAR 4-DOOR COOLER WITH AIR TEMPERATURE OF 46.7. INSTRUCTED TO REPAIR AND MAINTAIN REMPERATURE OF 40.0F OR BELOW. UNIT TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT WATER THROUGHOUT FOOD ESTABLISHMENT. WATER TEMPERATURE RANGING FROM 64.4F-67.3F AT THE 3-COMPARTMENT SINK FAUCET, EXPOSED HAND WASHING SINK AND HANDWASHING SINKS IN BATHROOMS. INSTRUCTED TO REPAIR. HAVE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED REAR EXIT DOOR NOT RODENT PROOFEF. DOOR HAS APPROXIMATELY 1/4 INCH OPENING ON THE BOTTOM DOOR. MUST REPAIR DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING PREVENTING LID FROM CLOSING PROPERLY. THIS IS HARBORAGE AND A FOOD SOURCE FOR RODENTS AND OTHER PEST. INSTRUCTED TO ADEQUATE MAINTAIN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUIL-UP ON WALL BEHIND COOKING EQUIPMENT IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT AND OPENINGS ON WALL IN REAR PREP AREA. MUST PAINT AND SEAL WALL.MUST MAKE WALL SMOOTH AND EASILY CLENABLE SURFACES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACK FLOW PREVENTION DEVICE AT THE MOP SINK. INSTRUCTED TO PROVIDE UNDER CITY CODE. OBSERVED 3-COMPARTMENT SINK IN REAR PREP AREA DRAINING SLOW. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEAM THERMOMETER TO MONITOR FOOD TEMPERATURES. VISIBLE AND WORKING THERMOMETERS NEEDED AT THE PREP COOLERS. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BEHIND BUSINESS UNUSED EQUIPMENT WOOD AND OTHER MATERIALS. MUST REMOVE TO PREVENT RODENT HARBORAGE.
  7. License

    0 infractions

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