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SOM MASHA ALLAH GRILL

6319 N RIDGE AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

SOM MASHA ALLAH GRILL has been inspected 5 times by Chicago Department of Public Health since December 12, 2012. The most recent inspection, on September 3, 2013, 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: Food temperature control, Pests 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.

  • 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 3 separate inspections, most recently on August 15, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 August 15, 2013. 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 August 15, 2013. 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 12 times across 4 separate inspections, most recently on September 3, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 3 separate inspections, most recently on August 15, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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 Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND/OR REPLACE RUSTY SHELVING UNDERNEATH GRILL TABLE AT PREP KITCHEN. MUST ALSO DEFROST AND MAINTAIN HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER.
  3. Canvass

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEES WASHING UTENSILS (POTS,PANS,BOWLS ETC) AT THE 3 COMPARTMENT SINK WITHOUT PROPERLY SANITIZING. INSTRUCTED TO ALWAYS SET UP THE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE WHEN WASHING DISHES AND UTENSILS. CITATION ISSUED FOR 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
      • NOTED OVER 15 RAT DROPPINGS INSIDE EQUIPMENT AND INSIDE ELECTRICAL COMPARTMENT OF UNUSED DEEP FRYER AT THE REAR STORAGE AREA BY THE REAR EXIT DOOR. INSTRUCTED TO CLEAN AND SANITIZE EQUIPMENT. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZER NOT PROPERLY LABELED WITH DATE AND NAME OF PRODUCTS. INSTRUCTED TO ALWAYS LABEL FOOD PRODUCTS DURING STORAGE INCLUDING BULK ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND/OR REPLACE RUSTY SHELVING UNDERNEATH GRILL TABLE AT PREP KITCHEN. MUST ALSO DEFROST AND MAINTAIN HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH COOKING EQUIPMENT AT THE KITCHEN PREP AREA AND MAINTAIN FREE OF GREASE,DIRT, AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE UTILITY SINK USED AS EXPOSED HAND WASH SINK AT THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN,REMOVE OR ORGANIZE CLUTTER (UNUSED EQUIPMENT AT THE REAR STORAGE BY REAR EXIT TO PREVENT PEST HARBORAGE.
  4. License Re-Inspection

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI USE UTENSILS,POTS AND PANS,DISHES MUST BE STORED UPSIDE DOWN/INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE REACH IN FREEZER (WITH HEAVY ICE ACCUMULATED). PROVIDE 3 DRAIN STOPPERS FOR THE 3 COMPARTMNET SINK.(NO DRAIN STOPPERS FOUND).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: BOTTOM SHELVE OF THE GRILL AND STOVE; INTERIOR OF THE MICROWAVE; DISPLAY SHELVE FOR THE PASTIES; CHOPPING BOARD; BOTTOM SHELVE OF THE COFFEE MACHINE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGHOUT THE PREP AREA, REAR AREA UNDER THE REACH IN COOLER AND REACH IN FREEZER, INSIDE THE WASHROOM,INSIDE THE CLOSET WITH MOP SINK(UNDER THE MOP SINK) UNDER AND BEHIND THE COOKING EQUIPMENT,ALONG THE WALL BASE ALL CORNER NEEDS DETAIL CLEANING AND MAINTAIN. MISSING PART OF THE COVING/BASEBOARD INSIDE THE WASHROOM. MUST REPAIR,INSTALL 4" COVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS BEHIND THE EXPOSED HAND SINK AND HOT HOLDING UNIT. MUST SCRAPE PEELING PAINT AND REPAINT. MUST CLEAN THE WALLS BEHIND THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK. CLEAN IN DETAIL THE FILTER AND HOOD WITH GREASE ACCUMULATED. CLEAN THE LIGHT SHIELD ON THE HOOD.MUST SEAL HOLES ON THE WALLS BEHIND THE EXPOSED HAND SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER IN ALL COOLERS AND FREEZER. MUST PROVIDE.
  5. License

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK UNDER CERTIFIED PEST CONTROL COMPANY.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI USE UTENSILS,POTS AND PANS,DISHES MUST BE STORED UPSIDE DOWN/INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE REACH IN FREEZER (WITH HEAVY ICE ACCUMULATED). PROVIDE 3 DRAIN STOPPERS FOR THE 3 COMPARTMNET SINK.(NO DRAIN STOPPERS FOUND).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: BOTTOM SHELVE OF THE GRILL AND STOVE; INTERIOR OF THE MICROWAVE; DISPLAY SHELVE FOR THE PASTIES; CHOPPING BOARD; BOTTOM SHELVE OF THE COFFEE MACHINE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGHOUT THE PREP AREA, REAR AREA UNDER THE REACH IN COOLER AND REACH IN FREEZER, INSIDE THE WASHROOM,INSIDE THE CLOSET WITH MOP SINK(UNDER THE MOP SINK) UNDER AND BEHIND THE COOKING EQUIPMENT,ALONG THE WALL BASE ALL CORNER NEEDS DETAIL CLEANING AND MAINTAIN. MISSING PART OF THE COVING/BASEBOARD INSIDE THE WASHROOM. MUST REPAIR,INSTALL 4" COVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS BEHIND THE EXPOSED HAND SINK AND HOT HOLDING UNIT. MUST SCRAPE PEELING PAINT AND REPAINT. MUST CLEAN THE WALLS BEHIND THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK. CLEAN IN DETAIL THE FILTER AND HOOD WITH GREASE ACCUMULATED. CLEAN THE LIGHT SHIELD ON THE HOOD.MUST SEAL HOLES ON THE WALLS BEHIND THE EXPOSED HAND SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER IN ALL COOLERS AND FREEZER. MUST PROVIDE.

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