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TAJ MAHAL RESTAURANT

6406-6408 N OAKLEY AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

TAJ MAHAL RESTAURANT has been inspected 4 times by Chicago Department of Public Health since January 17, 2017. The most recent inspection, on November 13, 2017, found no infractions.

1 of 4 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 more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on October 23, 2017. 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 3 times across 2 separate inspections, most recently on October 23, 2017. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 2 times across 2 separate inspections, most recently on October 23, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 23, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 10 times across 3 separate inspections, most recently on October 23, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    16 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS NOT WASHING HAND AFTER TOUCHING NON-FOOD CONTACT SURFACE SUCH AS DELIVERIES, GARBAGE CANS, WIPING HAND ON THEIR GARMENTS, WIPING NOSE WITH HANDS THAN TOUCHED BREAD FROM INSIDE THE PLATE THAT HE WAS SERVING TO CUSTOMERS. MUST WASH HANDS AND GLOVE HANDS PRIOR TO HANDLE READY TO EAT FOOD. WASH HANDS AFTER ANY POSSIBLE CONTAMINATION. CRITICAL VIOLATION:7-38-010(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZE SOLUTION PROVIDED AT THREE COMPARTMENT SINK. PRESENTLY EMPLOYEE WASHING, RINSING AND STORING DISHES, GLASSES UTENSILS ETC. NO CHEMICAL TEST KIT PROVIDED ON SITE. SANITARIAN SET-UP THIRD COMPARTMENT SINK WITH SANITIZING SOLUTION: 100ppm. SANITIZER SOLUTION MUST BE PROVIDED AT THREE COMPARTMENT SINK AT ALL TIMES FOR PROPER UTENSIL SANITATION. PROVIDE SANITIZER TEST STRIPS. CRITICAL VIOLATION:7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO RUNNING HOT/COLD WATER PROVIDED AT EITHER EXPOSED HAND SINKS IN THE KITCHEN/DISH ROOM AREAS. ALSO FOUND STAFF/CUSTOMER WASHROOM WITH NO PAPER TOWELS. WASHBOWL OUTSIDE THE WASHROOM NO SOAP NOR PAPER TOWELS PROVIDED. UPON REQUEST HOT/COLD RUNNING WATER PROVIDED AT BOTH EXPOSED HAND SINK. ALSO PAPER TOWELS PORVIDED AT BOTH WASH BOWLS. CRITICAL VIOLATION:7-38-030
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED 6 ADULTS AND BABY LIVE ROACHES ON SITE ON WALL BY THE THREE COMPARTMENT SINK,BEHIND WATER PIPES,2 LIVE ROACHES ON FLOOR BEHIND THE GREASE TRAP.THREE LIVE ROACHES ON BASEBOARD WALL BEHIND THE METAL SHELF AT WEST SITE OF THE KITCHEN;ONE ROACH BEHIND THE ELECTRICAL BOX.A LARGE BLACK ROACH ON FLOOR INSIDE THE WASHROOM.LIVE FRUIT FLIES IN DIFFERENT LOCATIONS OF PREMISES. OVER 75 SMALL LIVE FLIES ON FRESH PARSLEY STORED IN WATER AT REAR AREA,OVER TEN FLIES ON WALL BY THE MOP SINK,5 FLIES ON WALL INSIDE THE WASHROOM.OVER 20 ON WALL AND BY THE LOCKED WHITE SOUTH DOOR OF REAR AREA.FEW FLIES SCATTERED AT FRONT PREP AREA. OVER 300 MICE MICE DROPPINGS SCATTERED THROUGHOUT THE PREMISES: ON TOP FOOD BAGS AT REAR STORAGE AREA, BROWN BAGS,ON SHELVES BY THE FOOD AND CLEAN UTENSILS IN THE KITCHEN,UNDER PREP TABLES IN THE KITCHEN,BY AND UNDER THE STEAM TABLES.INSIDE THE PIZZA OVEN AT LAST SHELF,INSIDE THE DEEP FRYER,IN THE KITCHEN.DROPPING AT BASE OF THE COUNTER WERE CASH REGISTER IS LOCATED. DROPPINGS ON SHELF OF THE DESK AT FRONT DINING AREA, DROPPINGS SCATTERED AT FRONT WINDOWS IN DINING AREA.FOUND SOUTH DOORS WIDE OPENED, AND SCREEN DOOR IN POOR REPAIR: MESH BROKEN HOLES, GAP OF 1" TO 2" AT BOTTOM AND 2"TO 3" TOP PART OF THE SCREEN DOOR, ALSO SCREEN NOT TIGHT FITTED TO DOOR FRAME. NEED TO REPAIR/REPLACE MESH. SCREEN DOOR MUST BE INSECT/RODENT PROOF. NEED TO ELIMINATE SMALL FLIES, ROACHES. REMOVE ALL RODENT DROPPINGS. ,MUST SANITIZE ALL EQUIPMENT AND UTENSILS. PRESENTLY NO PEST CONTROL LOG BOOK AVAILABLE. MUST HAVE PREMISES SERVICED BY A LICENSED PEST CONTROL COMPANY AND PROVIDE A COMPLETE LOG BOOK. CRITICAL VIOLATION:7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER, NOR A VALID CITY SANITATION CERTIFICATE POSTED ON SITE, WHILE POTENTIALL HAZARDOUS FOOD ARE HANDLED AND SERVED: HUMMS,MIXED COOKED VEGETABLE ETC. AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE POTENTIALLY HAZRDOUS FOOD ARE HANDLED AND CERTICATE(S) DISPLAYED. SERIOUS VIOLATION:7-38-012(A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-23-2017,REPORT #1981848 #38-HANDLES AT EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK IN POOR REPAIR,NOT EASILY TO OPEN /CLOSE HANDLES,INSTRUCTED TO REPAIR. #45-NO FOOD HANDLER CERTIFICATE PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE,INFORMATION GIVEN HOW TO OBTAIN CERTIFICATE. TODAY OBSERVED SAME VIOLATIONS SERIOUS VIOLATION:7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL FOOD STORED INSIDE THE COOLERS HELD FOR TWENTY FOUR HOURS WITH DATE OF PREPARATION
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • UTENSILS FOR CUSTOMER USE MUST BE INVERTED ,POT AND PANS ALSO MUST BE STORED INVERTED ON SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL ALUMINUM FOILS THROUGHOUT KITCHEN AND STORAGE: SHELVES, UNDER SHELVES, AT BURNERS AND ABOVE THE BURNERS. PREP COOLER CUTTING BOARD WITH OPEN SEAMS AND DARK STAINS. MUST REPLACE CUTTING BOARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS: UNDER BURNERS, INSIDE THE CABINET OF DEEP FRYER. NEED TO CLEAN AND MAINTAIN. RUBBER GASKET WITH FOOD DEBRIS INSIDE THE TWO DOOR OF REACH-IN COOLER UNDER PREP COOLER. ENCRUSTED FOOD INSIDE THE MICROWAVES. GRIMES ON FILTERS, HOOD, SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN ALL. DEBRIS ON SURFACES OF COOLERS/FREEZERS, HANDLES, DOOR KNOBS AND DOORS THROUGHOUT. CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES AT FRONT NORTH WINDOW BY THE BREAD OVEN,ALSO BROKEN FLOOR UNDER RUBBER MATS AT FRONT OF THE TWO REACH-IN COOLER.INSTRUCTED TO REPLACE SAID TILES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES ON WALL ABOVE THE THREE COMPARTMENT SINK, MUST SEAL HOLES. FOOD LIQUID SPILLAGE ON CEILING ABOVE THREE COMPARTMENT SINK, CLEAN AND MAINTAIN. MISSING CEILING TILES ABOVE THREE COMPARTMENT SINK, REPLACE. BLACK SUBSTANCE ON WALL TILE BY COOKING EQUIPMENTS AND THROUGHOUT THE PREMISES. ACCUMULATED DIRT AND DUST ON SCREEN DOOR. NEED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS THROUGHOUT WITH DEBRIS,NEED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING PLUMBING UNDER BOTH EXPOSED HAND SINKS IN THE KITCHEN AND IN WASHROOM. NEED TO REPAIR. OBSERVED REPACKING "PAN" AT DINING ROOM FRONT COUNTER. NO EXPOSED HAND SINK IN AREA. MUST INSTALL EXPOSED HAND SINK OR REMOVE ALL PAN PREPARATION INGREDIENTS AND SUPPLIES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • STEM THERMOMETER IS NEEDED AT PREP AREA TO BE ABLE TO CHECK FOOD TEMPERATURE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.MUST WEAR HAIR RESTRAINT IN PREP AREA AT ALL TIMES
  3. License Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDLES AT EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK IN POOR REPAIR,NOT EASILY TO OPEN /CLOSE HANDLES,INSTRUCTED TO REPAIR.DEEP FRYER NOT UNDER THE VENTILATION/HOOD INSTRUCTED TO PROVIDE VENTILATION/HOOD OR REMOVE FRYER FROM PREMISES
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE,INFORMATION GIVEN HOW TO OBTAIN CERTIFICATE.
  4. License

    12 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK IS NEEDED TO BE INSTALLED AT EAST PREP AREA,WERE FLAT GRILL AND TANDOOR(WERE FLAT BREAD IS COOKED,A READY TO EAT PRODUCT) ARE LOCATED. EXPOSED HAND SINK MUST BE INSTALL UNDER THE CITY PLUMBING CODE,ALSO PROVIDE SOAP AND PAPER TOWELS/HAND DRYING DEVICE AT SAID SINK. CRITICAL VIOLATION:7-38-030
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • EVIDENCE OF MICE DROPPINGS THROUGHOUT THE PREMISES:ON TOP PREP TABLES,ON TOP THE SHELVES WERE CLEAN DISHES ARE STORED,INSIDE ALL EQUIPMENTS,INCLUDED UNUSED PIZZA OVEN.INSIDE FOOD CONTAINER WITH FOOD,FURNACE AREA,MOP SINK AREA,UNDER AND ON TOP THE SHELVES STORED ON HALLWAY BY THE WASHROOM. DROPPINGS ON SHELF UNDER THE FRONT COUNTER BY THE BUFFET TABLE IN DINING AREA.DROPPINGS OBSERVED INSIDE OPENED ELECTRICAL BOX BEHIND THE BUFFET UNIT. OVER 200 DROPPINGS. INSTRUCTED TO REMOVE ALL DROPPINGS,CLEAN AND SANITIZE AREA MENTIONED. CRITICAL VIOLATION:7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • WASTE OIL GREASE CONTAINER WITH GRIMES/OIL ON TOP UNIT,NEED TO CLEAN AND MAINTAIN. ALSO GARBAGE CONTAINER LID NOT COMPLETELY CLOSED DUE TO EXCESS GARBAGE. LID MUST BE COMPLETELY CLOSED TO MINIMIZE RODENTS,AND INSECT ACTIVITIES. SERIOUS VIOLATION:7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL DRY/BULK FOOD INGREDIENT STORED UNDER PREP TABLES AND SHELVES MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN LID AT SALT CONTAINER UNDER PREP TABLE PAPER TOWEL DISPENSER IS INSTALLED ABOVE THE DRAIN BOARD OF THE THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE/RELOCATED BY THE EXPOSED SINK.ALUMINUM FOIL USED ON SHELVE,UNDER THE BURNER OF THE STOVE AND INSIDE THE COOKING UNIT MUST BE REMOVED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPES BEHIND THE COOKING EQUIPMENTS AND ALL PLASTIC CRATES.NEED TO CLEAN AND MAINTAIN. REPLACE CRATED WITH CONTAINERS WITH A SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE. TOP PART OF INTERIOR MICROWAVE WITH DRY FOOD,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • COVING IS NEEDED BEHIND DEEP FRYER BY THE SWING DOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES ON CEILING TILES ABOVE THE REGISTRAR AT FRONT COUNTER IN DINING AREA AND BY THE HOOD EAST SITE OF WEST PREP AREA. NEED TO SEAL REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. FAN ABOVE THE DOOR OF EAST PREP AREA WITH EXCESS GREASE INSTRUCTED TO CLEAN AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DEBRIS INSIDE THE LIGHT SHIELD IN PREP AREA MUST CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET NECK AT THREE COMPARTMENT SINK IS LEAKING AND TOO LOOSE,INSTRUCTED TO REPAIR. NO HOT WATER PROVIDED AT MOP SINK,INSTRUCTED TO REPAIR CAUSE AND PROVIDE HOT WATER AT SAID SINK. ADDITIONAL WORKING STOPPERS IS NEEDED AT THREE COMPARTMENT SINK. HANDLES AT EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK IN POOR REPAIR,NOT EASILY TO OPEN /CLOSE HANDLES,INSTRUCTED TO REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE VISIBLE AND IN WORKING CONDITION THERMOMETERS IN ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATE PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE,INFORMATION GIVEN HOW TO OBTAIN CERTIFICATE.

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