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THE INDIAN GARDEN

2546 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

THE INDIAN GARDEN has been inspected 5 times by Chicago Department of Public Health since June 15, 2011. The most recent inspection, on February 27, 2014, 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, Food source, labelling and allergens and Protecting food from contamination.

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 September 27, 2013. 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 September 27, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 24, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on August 24, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 17 times across 4 separate inspections, most recently on September 27, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINER NOT LABELED IN PREP AREA (SALT). MUST LABEL BULK CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON PREP AREA SHELVES, INSIDE REACH IN COOLERS DOOR CORNERS/HINDGES AND RUBBER GASKETS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR DRAIN COVER (BY DISHMACHINE). MUST FLOOR KEEP DRY/CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST/DIRT BUILD UP ON PREP AREA CEILING TILES/LIGHT COVERS. MUST CLEAN CEILING TILES/LIGHT COVERS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THEROMETER INSIDE REACH 1-DOOR REACH IN PREP COOLER. MUST PROVIDE THERMOMETER INSIDE COOLER.
  3. Canvass Re-Inspection

    9 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NEED TO STORE CLEAN POTS/PANS INVERTED (UPSIDE DOWN).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE BROKEN LIDS FROM WHITE CONTAINER WHERE DRY FOOD IS STORED, INCLUDING IN BASEMENT AREA. CUTTING BOARDS IN KITCHEN AREAS ARE STAINED AND PITTED. MUST REPLACE AND MAINTAIN CUTTING BOARDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE UNUSED MOP SINK BASIN AND CAP THE FLOOR DRAIN, FIRST FLOOR. REFINISH FLOOR TO BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN WIRE RACKS THROUGHOUT THE PREMISES INCLUDED INSIDE THE WALK-IN COOLER,REMOVE FOOD DEBRIS AND ENCRUSTED FOOD. NEED TO CLEAN ALL WHITE CONTAINERS WERE DRY FOOD IS STORED, DEBRIS BUILD UP
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN SCREWS INSIDE THE ICE MACHINE,MINERAL BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER DISH MACHINE,KEEP SAME AREA DRY.CLEAN DEBRIS ON FLOOR IN CORNERS AND ALONG WALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL UNDER THE DISH MACHINE,FOOD DEBRIS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER IS LEAKING FROM PIPE UNDER THE DISH MACHINE. NO VISIBLE BACKFLOW PREVENTION DEVICES AT ICE MAKER (BASEMENT) AND HOSE BIBB AT DISHMACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ITEMS (RESIDENTIAL WASHER/DRYER AND STOVE) STORED IN BASEMENT. MUST REMOVE ITEMS.
  4. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED ONIONS CREAMY SOUP AT TEMP OF 55.6F; FRESH CHEESE IN WATER AT TEMP OF 45.6F; COOKED VEGETABLE AT TEMP OF 47.9F; COOKED OKRA AT TEMP OF 48.9F; HOME MADE YOGURT AT TEMP OF 55.7F TO 59.7F;COOKED RICE AT HOT HOLDING UNIT 91.8F; COOKED POTATOES AT TEMP OF 75.7F. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOG AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. COOLERS MAINTAINTED TEMP OF 40F AND BELOW. POUND 385 VALUE 258.25. CRITICAL VIOLATION:7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROPERLY STORED: OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. ALSO OBSERVED UNKNOWN PARTICLES INTO ICE CUBES STORED IN ICE BIN, ICE REMOVED. INSTRUCTED TO CLEAN AND SANITIZE UNIT. SERIOUS VIOLATION:7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF 10 LIVE ROACHES UNDER THE BAR AREA,AT WEST WALL ON TOP OF BLACK GARBAGE BAG AND BEHIND COOLER.INSTRUCTED TO REMOVE AND SANITIZE AREA.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • FOUND EXPOSED HAND SINK IN POOR REPAIR.NO HOT WATER PROVIDED AT HOT WATER HANDLE AND THE WATER PIPE UNDER THE SINK IS PROFUSELY LEAKING,INSTRUCTED TO REPAIR AND TEMPORALLY USE WASH BOWL AT WASHROOM. SERIOUS VIOLATION:7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER DISH MACHINE,KEEP SAME AREA DRY.CLEAN DEBRIS ON FLOOR IN CORNERS AND ALONG WALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL UNDER THE DISH MACHINE, REPAINT HEAVELY SMOKE STAINED CEILING TILES IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR BROKEN WATER SPRAYER AT DISH MACHINE,LEAKING WATER. ALSO WATER IS LEAKING FROM PIPE UNDER THE DISH MACHINE.
  5. Canvass

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL WORN OUT CHOPPING BOARD. (GRID ARE ALL DEEP ALREADY) AND MAINTAIN. RUSTED BOTTOM SHELVE OF THE PREP TABLE. MUST REMOVE RUST OR PAINT WITH NON-TOXIC PAINT. MISSING DRAIN STOPPER FOR THE 2 AND 3 COMPT SINK. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: ALL THE LID AND EXTERIOR OF ALL THE BULK CONTAINER, AND THE ICE MACHINE INTERIOR PANEL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR INSIDE THE ROOM IN THE BASEMENT WITH THE 2 REACH IN FREEZER AND MAINTAIN. MUST DRY THE FLOOR IN THE BASEMENT UNDER THE ICE MACHINE, UNDER THE MOP SINK, AND UNDER THE DRY STORAGE SHELVINGS TO PREVENT INSECTS HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED CEILING AND WALLS IN THE BASEMENT ABOVE THE WIRE RACK SHELVINGS BY THE WALLS IN THE BASEMENT. MUST REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ENOUGH LIGHT INSIDE THE ROOM WITH THE 2 REACH IN FREEZER, (TOO DARK INSIDE THE ROOM).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE FAUCET NECK CONNECTOR OF THE 3 COMPT SINK, COLD WATER KEEPS ON DRIPPING CONTINUOUSLY ON THE 3 COMPT SINK. MUST REPAIR THE FAUCET. MUST INCREASE HOT AND COLD WATER PRESSURE OF THE MOP SINK IN THE FIRST FLOOR BY THE KITCHEN. MUST REPLACE 2 COMPT SINK DESIGNED FOR HAND WASHING ONLY.(EXPOSED HAND SINK WAS REMOVED 4 DAYS AGO).FIELD SUPERVISOR NOTIFIED REGARDING THIS VIOLATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER AND MUST BE VISIBLE IN THE TWO REACH IN 2 DOOR COOLER AND TWO REACH IN FREEZER IN THE BASEMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE THE ICE SCOOP IN A CONTAINER TO PREVENT POSSIBLE CONTAMINATION.(NOT ON THE TOP OF THE ICE).

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