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ZAD

3112 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

ZAD has been inspected 5 times by Chicago Department of Public Health since October 28, 2010. The most recent inspection, on October 21, 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, Food source, labelling and allergens and Pests.

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 2 times on March 28, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 11, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 28, 2010. 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 11 times across 4 separate inspections, most recently on June 11, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 5 times across 3 separate inspections, most recently on June 11, 2012. 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. Complaint

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST POST CONSUMER ADVISORY VISIBLE TO CUSTOMERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DIRTY MEASURING UTENSILS FOUND STORED WITH CLEAN DISHES. MUST WASH AFTER EACH USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DUSTY VENTS IN BOTH WASHROOMS. MUST CLEAN AND MAINTAIN. MUST NOT USE PAPER AS LINER FOR SHELVING AND FRONT SHELVING USED TO STORE CLEAN GLASSWARE MUST CLEAN. RUSTY SHELVING IN WALK-IN COOLER. MUST REMOVE AND REPAINT/RESEAL METAL RACK SHELVING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DIRTY, STAINED PLASTIC DISH RACKS. MUST CLEAN OR REPLACE AND MUST NOT STORE IN UTILITY MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILES IN FRONT OF DISH MACHINE AND THREE COMPARTMENT SINK WITH EXPOSED RAW WOOD. MUST REPLACE TILES AND MAKE SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MOLDY WALL CAULKING AT THREE COMPARTMENT SINK. MUST REPLACE/REMOVE MOLD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD FOR REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER THREE COMPARTMENT SINK MUST REPAIR.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST SEAL/PROVIDE LID FOR OUTDOOR DIRTY LINEN STORAGE.
  3. Canvass

    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. FOUND SMALL COOLER BEHIND THE FRONT COUNTER AT IMPROPER TEMPERATURE(48.9 TO 52F)BUSINESS THERMOMETER SHOWED 48F TO 50F. POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(MARINATE CHICKEN, AND BEEF).OWNER/ CERTIFIED MANAGER CALLED TECHNICIAN, WHICH PRESENTLY IS WORKING ON THE UNIT.COOLER MUST MAINTAIN TEMPERATURE OF 40F AND BELOW.NORTH-SOUTH REFRIGERATION(773-569-8136) FIXED THE PROBLEM,PRESENT TEMPERATURE 29.5F. INSTRUCTED TO USE UNIT AND MAINTAIN A TEMPERATURE LOG.CRITICAL VIOLATION:7-38-005(A) HOOOO72097-18
    • 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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: LAMB AT TEMP OF 50.9F; LAMB KABOB AT TEMP OF 50.6F; MARINADE CHICKEN AT TEMP OF 46.7F, 47.5F AND 50.9F.(PRODUCTS MENTIONED WERE STORED INSIDE THE SMALL COOLER.ALSO FOUND MARINADE BEEF STORED IN WALK-IN COOLER AT TEMP OF 50F TO 53F NO TIME AND TEMPERATURE PROVIDED WITH PRODUCTS.FOOD DISCARDED AND DENATURED.POUNS 25, VALUE.CRITICAL VIOLATION:7-38-005(A) HOOOO72097
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. VENT COVER ABOVE THE FRONT COUNTER NEED TO BE CLEANED(DUST BUILD UP).ALSO ADDTIONAL THRESHOLD IS NEEDED AT FRONT DOOR.
    • 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. CLEAN DUST AND GREASE BUILD-UP UNDER THE HOOD.
    • 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 MISSING FLOOR TILE UNDER THE DISH MACHINE.CLEAN FLOOR UNDER THE REACH-IN COOLER(ENCRUSTED FOOD ALONG THE BASEBOARD WALL AND CORNERS.)RESEAL PLASTIC BASEBOARD AT SAME AREA.ALSO DETAIL CLEAN FLOOR UNDER THE POP MACHINE DISPENSER.
  4. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT THE GREASE TRAP BELOW THE 3 COMPARTMENT SINK. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.
  5. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE PREP AREA AND DINING AREA. APPROXIMATELY 25 LIVE FRUIT FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. ALSO OBSERVED 5 FLY STRIPS HANGING FROM THE CEILING OF THE REAR PREP AREA. MANAGEMENT WAS INSTRUCTED TO REMOVE THE FLY STRIPS AND DISCONTINUE THEIR USE. REAR SCREEN DOOR HAD A 2" GAP AT THE TOP OF THE DOOR WHERE FLIES COULD ENTER THE PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE A SCREEN DOOR WHICH FITS TIGHTLY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT THE GREASE TRAP BELOW THE 3 COMPARTMENT SINK. REMOVE CARDBOARD USED AS SHELVING BELOW THE STEAM TABLE. REPLACE THE HAND TOWEL DISPENSER IN THE FRONT PREP AREA. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.
    • 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 INTERIOR OF THE PREP COOLER, MICROWAVE, LIGHT SHIELDS IN THE REAR PREP AREA.
    • 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 BROKEN FLOOR TILES AND THE TILES BELOW THE DISHWASHING MACHINE THAT ARE COMING UNGLUED FROM THE FLOOR.
    • 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. DETAIL CLEAN THE WALLS AROUND THE COOKING EQUIPMENT AND WALLS OF REAR PREP AREA AROUND THE PREP TABLES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE WALK-IN COOLER.

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