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ZACHI INC

1406 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

ZACHI INC has been inspected 11 times by Chicago Department of Public Health since July 30, 2012. The most recent inspection, on September 15, 2017, found no infractions.

1 of 11 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 Handwashing and staff hygiene.

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 5 times across 3 separate inspections, most recently on June 10, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 4 times across 4 separate inspections, most recently on July 7, 2016. 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 4 times across 3 separate inspections, most recently on October 8, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 June 29, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 July 30, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE FOIL LINING THE SHELF BELOW THE COOK LINE AND ON THE WIRE RACK HOLDING THE PANINI PRESS. MAINTAIN ALL EQUIPMENT SURFACES TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN OILY RESIDUE FROM SIDES OF FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED ACCUMULATION OF FOOD DEBRIS AND OIL ON THE FLOOR BEHIND THE FRYER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED AN UNFINISHED WALL (FRAMING EXPOSED, UNPAINTED) BEHIND THE PANINI PRESS/STEAM TABLE. INSTRUCTED TO FINISH THE WALL TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. NOTED PEELING PAINT ON THE WALL NEAR THE HAND SINK AND NEAR THE BACK DOOR. INSTRUCTED TO REFINISH THE WALL.
  3. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUN BULK FOOD NOT LABELED. (RICE, SUGAR, ETC.)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND DEGREASE.
  4. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT, GREASE, AND FOOD DEBRIS ACCUMULATION ON FLOORS THROUGHOUT FACILITY. ALSO OBSERVED HEAVY BUILDUP UNDER THE UTILITY SINK, UNDER THE FRONT COUNTER, AND UNDER THE COOKING LINE. INSTRUCTED FACILITY TO DETAIL CLEAN ALL FLOORS THROUGHOUT AND TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED FACILITY TO REMOVE OLD CAULK ON WALL BEHIND 3 COMPARTMENT SINK, CLEAN AREA, RECAULK AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OUT OF COMPLIANCE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN.
  5. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED A PLUMBER'S PUTTY LIKE SUBSTANCE IN THE MIDDLE AND SOUTHERN MOST COMPARTMENT OF THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN SO COMPARTMENTS MAINTAIN WATER LEVELS AND NO FOREIGN SUBSTANCE IS PRESENT. SERIOUS CITATION ISSUED 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT, GREASE, AND FOOD DEBRIS ACCUMULATION ON FLOORS THROUGHOUT FACILITY. ALSO OBSERVED HEAVY BUILDUP UNDER THE UTILITY SINK, UNDER THE FRONT COUNTER, AND UNDER THE COOKING LINE. INSTRUCTED FACILITY TO DETAIL CLEAN ALL FLOORS THROUGHOUT AND TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED FACILITY TO REMOVE OLD CAULK ON WALL BEHIND 3 COMPARTMENT SINK, CLEAN AREA, RECAULK AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OUT OF COMPLIANCE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN.
  6. Canvass Re-Inspection

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE ALL PREP COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. DETAIL CLEAN EXTERIOR AND SIDES OF ALL COOKING EQUIPMENT REMOVE GREASE BUILD-UP AND FOOD DEBRIS. DETAIL CLEAN REAR FOOD STORAGE SHELVING.MUST REMOVE DIRT AND DEBRIS.
  7. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURES. FOUND INSIDE PREP COOLER A BUCKET OF COOKED LENTILS AT INTERNAL TEMPERATURE OF 48.9F AND COOKED CHICKEN AT THE HOT HOLDING UNIT AT 120.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED ALL FOOD ITEMS APPROXIMATELY 31LBS OF FOOD WORTH $50.00. MUST MAINTAIN COLD FOODS AT 40F OR BELOW AND HOT FOODS AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 10-01-14, REPORT#1199121 NOT CORRECTED. (32)MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE PREP TABLE/COOLER.(34) EXCESSIVE GREASE ON FLOOR UNDER AND AROUND DEP FRYER. MUST CLEAN AND MAINTAIN.(43) WIPING CLOTHES ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE ALL PREP COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. DETAIL CLEAN EXTERIOR AND SIDES OF ALL COOKING EQUIPMENT REMOVE GREASE BUILD-UP AND FOOD DEBRIS. DETAIL CLEAN REAR FOOD STORAGE SHELVING.MUST REMOVE DIRT AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS BEHIND 3COMPARTMENT SINK REMOVE DIRT AND FOOD DEBRIS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER AT PREP COOLER NEXT TO EXPOSED HANDWASH SINK.
  8. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOODEN WALL BUILT BETWEEN FRONT CASHIER AND PREP MUST BE PAINTED OR SEALED. MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE PREP TABLE/COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALL MOUNTED FRY SLICER WITH DRIED, ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE GREASE ON FLOOR UNDER AND AROUND DEEP FRYER. MUST CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  9. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 4 (APPROXIMATELY 5 LBS) CHICKEN SANDWICHES AT 75.2F IN A COVERED CONTAINER ON PREP TABLE. INSTRUCTED ALL HOT FOODS MUST BE HELD HOT AT 140F OR ABOVE. FOOD DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HAND WASHING FACILITIES.NO PAPER TOWELS OR HAND DRYING DEVICES AT EXPOSED HAND SINK. MANAGEMENT PROVIDED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. A CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED AND A CERTIFICATE POSTED ON THE PREMISES. SERIOUS CITATION ISSUED. 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 8-3-12 NOT CORRECTED. #36- MUST PROVIDE LIGHT SHIELDS ABOVE ALL FOOD PREP AREAS, DRY FOOD STORAGE AND THREE COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOODEN WALL BUILT BETWEEN FRONT CASHIER AND PREP MUST BE PAINTED OR SEALED. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE PREPTABLE/COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALL MOUNTED FRY SLICER WITH DRIED, ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE GREASE ON FLOOR UNDER AND AROUND DEEP FRYER. MUST CLEAN AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST NOT STORE DIRTY, WET TOWELS INSIDE COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER FOR FOOD TEMPERATURES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  10. License Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS ABOVE ALL FOOD PREP AREAS, DRY FOOD STORAGE AND THREE COMPARTMENT SINK.
  11. License

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • MUST PROVIDE CHLORINE OR QUATERNARY SANITIZER WITH TEST STRIPS ON PREMISES AND DEMONSTRATE PROPER SET UP FOR THE THREE COMPARTMENT SINK TO WASH RINSE AND SANITIZE.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND PAPER TOWELS AT EXPOSED HAND WASHING SINK AND PAPER TOWELS IN EMPLOYEE WASHROOM.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS ABOVE ALL FOOD PREP AREAS, DRY FOOD STORAGE AND THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN VENTILATION IN EMPLOYEE WASHROOM. MUST REPAIR/PROVIDE.

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