Standard India Restaurant
917 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant
6 inspections
- Canvass
0 infractions
- Complaint
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED POTATOES AND OTHER VEGETABLES AT TEMP OF 125F STORED ON SHELF NEXT TO ICE MACHINE.ALSO FOUND COKKED BBQ CHICKEN STORED INSIDE THE OVEN(WHICH WAS OFF,NOT WORKING),AT TEMP OF 68.9F TO 78.6F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATUREED:POUNDS:57,VALUE $29. CRITICAL VIOLATION: 7-38-005(A) HOOOO70346-13
- 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 SHELVES IN PREP AREA, AND DRY FOOD CONTAINERS,ENCRUSTED FOOD ON IT.CLEAN COOKING EQUIPMENT :INTERIOR AND EXTERIOR FOOD DEBRIS.
- 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. KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK,AROUND MOP SINK, UNDER AND BESIDE OF ICE MACHINE,ALSO ALONG THE EAST WALL,EXCESS WATER.
- 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. PROVIDE DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- All employees shall be required to use effective hair restraints to confine hair. ANYONE IN PREP AREA MUST WEAR HAIR RESTRAINANT.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Complaint
5 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERRATURE. OBSERVED AN AIR TEMPERATURE BETWEEN 45-50F INSIDE OF THE WALK-IN COOLER. PREMISES DOES NOT HAVE ADEQUATE REFRIGERATED STORAGE FACILITIES TO PREPARE FOOD. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. SUPERVISOR SALAZAR NOTIFIED. THE TEMPERATURE OF THE COOLER WAS ADJUSTED DURING THE INSPECTION DOWN TO 42.8F. CRITICAL VIOLATION 7-38-005A.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED LAMB CURRY AT 49.1F, LAMB AT 46.7F, MUTTER PANEER AT 48.9F, CUCUMBER RAITA AT 45.6F, YELLOW DAL (LENTILS) AT 44.9F, CHICK PEAS AT 48.9F, CHICKN AT 47.6F, CABBAGE AT 45.1F, SAMBHAR AT 46.0F, PAKORA MIX AT 46.5F, COOKED POTATOES AT 46.2-48.0F, WHIPPING CREAM AT 47.6F, CHEESE AT 46.9F, MILK AT 47.1F, RICE KHEER AT 44.2F, CURRY CHICKEN AT 46.0F, TANDOORI SAUCE AT 45.3F. MANAGEMENT VOLUNTARILY DISCARDED 48.5 GALLONS AND 21# OF FOOD WORTH APPROX. $500. CRITICAL VIOLATION 7-38-005A.
- 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 THE WIRE RACKS INSIDE OF THE WALK-IN COOLER. REMOVE THE RUST BUILDUP ON INTERIOR STAINLESS STEEL SURFACES INSIDE OF THE ICE MACHINE.
- 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 OF THE WALK-IN COOLER. REPAIR THE FLOOR OF THE WALK-IN COOLER SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTALL A SELF-CLOSING DOOR DEVICE FOR BOTH RESTROOM DOORS.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- License Re-Inspection
0 infractions
- License Re-Inspection
3 infractions
- 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. STAINLESS STEEL PLATE IS NOT SEALED TO THE FLOOR OF THE WALK-IN COOLER. MUST SEAL.
- 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. OBSERVED DRYWALL AROUND SIDES AND THE TOP OF THE MOP SINK. MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. PROVIDE BASEBOARD AT BOTTOM OF THE WALLS SURROUNDING THE MOP SINK.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- OBSERVED LEAK AT BACKFLOW PREVENTION DEVICE AT THE MOP SINK. MUST REPAIR LEAK.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- License
6 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST REPAIR THE SNEEZEGUARD AT THE BUFFET STATION SO THAT IT PROTECTS THE FOOD FROM POTENTIAL CONTAMINATION.
- 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 THE EXTERIOR OF THE DRY FOOD CONTAINERS.
- 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. REPLACE THE STAINLESS STEEL PLATE AT THE ENTRANCE TO THE 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. THE DOOR TO THE KITCHEN, THE REAR EXIT DOOR AND PAINTED SURFACES AROUND THE DOOR MUST BE CLEANED AND REPAINTED.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NO MOP SINK PROVIDED ON PREMISES. MUST PROVIDE.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED