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ZAIQA RESTAURANT

2245 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

ZAIQA RESTAURANT has been inspected 4 times by Chicago Department of Public Health since November 16, 2018. The most recent inspection, on December 3, 2019, 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: Cleaning and sanitizing, Pests 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.

  • 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 5 times across 3 separate inspections, most recently on September 3, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 August 26, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 2 separate inspections, most recently on August 26, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 September 3, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 across 2 separate inspections, most recently on August 26, 2019. For example: PROPER COLD HOLDING TEMPERATURES

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 Re-Inspection

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12- ALL DRY BULK FOOD CONTAINERS AND SPICES MUST BE PROPERLY LABELED WITH COMMON NAME OUTSIDE THE CONTAINERS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14- WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.12- ALL POTS,PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11- FOUND GROCERY BAG BEING USED TO STORED FROZEN FOOD. MUST REPLACE WITH FOOD GRADE STORAGE BAG.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15-OBSERVED EXTRA LARGE POTS AND PANS ON PREMISES THAT DOES NOT FIT ON THE 3 COMPARTMENT SINK,BUT NOT BEING USED AT THIS TIME. INSTRUCTED TO REPLACE WITH SMALLER ONES OR INSTALL A LARGE 3 COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11- MUST DETAIL CLEAN THE FLOOR THROUGHOUT THE PREMISES. ALONG THE WALL BASE, ALL CORNER IN THE FRONT AND REAR PREP AREA. IN THE REAR STORAGE AREA, BY THE 3 COMPARTMENT SINK AND MOP SINK AREA. INSIDE WALK IN COOLER AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13- NO PROOF OF FO0D HANDLER TRAINING CERTIFICTATE FOR THE REST OF EMPLOYEES HANDLING FOOD. MUST PROVIDE.
  3. Canvass

    21 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE . POSTED ON SITE WAS SERVE SAFE EXAMINATION DATE 12/27/118. INSTRUCTED TO GET CITY OF CHICAGO SANITATION CERTIFICATE IN MALCOLM X COLLEGE AND POST THE CERTIFICATE ON SITE. PRIORITY FOUNDATION 7-38.012 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • COOKED READY TO EAT TCS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER. SUCH AS GOAT MEAT AT 48.9F, CHICKEN AT 44.8F, COOKED RICE AT 44.8F, COOKED POTATOES AT 47.0F. INSTRUCTED MANAGER THAT ALL TCS COOKED READY TO EAT FOOD INSIDE THE WALK IN COOLER MUST MAINTAIN A TEMPERATURE OF 41.0F OR LOWER DURING STORAGE. COOLER TEMP 41.1F MANAGER DISCARDED THE SAID PRODUCT WORTH $ 350.00 TOTAL 65 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL DRY BULK FOOD CONTAINERS AND SPICES MUST BE PROPERLY LABELED WITH COMMON NAME OUTSIDE THE CONTAINERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • UPGRADED TO PRIODRITY FOUNDATION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND EVIDENCE OF MICE DROPPINGS IN THE REAR STORAGE AREA UNDERNEATH THE WIRE RACK SHELVINGS OVER 25 TOTAL AND IN THE FRONT UNUSED DISPLAY COOLER AREA ALONG THE WALL BASE AND CORNER OVER 20 TOTAL. INSTRUCTED TO REMOVE THE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND HAVE ADDITIONAL INSPECTION BY PEST CONTROL TEHCNICIAN. PRIORITY FOUNDATION 7-38.020(A)CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • UPGRADED TO PRIORITY FOUNDATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • ALL BUCKET WITH FOODS AND BOXED FOODS STORED ON THE FLOOR INSIDE WALK IN COOLER MUST BE ELEVATED 6" OFF TE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE SUCH ITEMS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED MALE EMPLOYEE PREPARING FOOD NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR AIR RESTRAINT TO CONFINE THE HAIR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOT FOR WIPING THE PREP TABLES,CHOPPING BOARD MUST BE STORED ON A BUCKET WIT SANITIZING SOLUTION IN BETWEEN USES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL POTS,PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND GROCERY BAG BEING USED TO STORED FROZEN FOOD. MUST REPLACE WITH FOOD GRADE STORAGE BAG.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED EXTRA LARGE POTS AND PANS ON PREMISES THAT DOES NOT FIT ON THE 3 COMPARTMENT SINK,BUT NOT BEING USED AT THIS TIME. INSTRUCTED TO REPLACE WITH SMALLER ONES OR INSTALL A LARGE 3 COMPARTMENT SINK .
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UPGRADED TO PRIORITY FOUNDATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UPGRADED TO PRIORITY FOUNDATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UPGRADED TO PRIORITY FOUNDATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL THE FLOOR THROUGHOUT THE PREMISES. ALONG THE WALL BASE, ALL CORNER IN THE FRONT AND REAR PREP AREA. IN THE REAR STORAGE AREA, BY THE 3 COMPARTMENT SINK AND MOP SINK AREA. INSIDE WALK IN COOLER AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BURNED OUT LIGHT BULBS IN THE PREP AREA. MUST REPALCE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • UPGRADED TO PRIORITY FOUNDATION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FO0D ANDLER TRAINING CERTIFICTATE FOR THE REST OF EMPLOYEES HANDLING FOOD. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • UPGRADED TO PRIORITY FOUNDATION.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2240281 DATED 11/16/18. #39-3-307.11- MISSING SPLASH GUARDS ON BOTH SIDES OF THE HAND SINK LOCATED BETWEEN THE THREE COMPARTMENT SINK AND THE GAS COOKING STOVE. MUST PROVIDE. #51-5-204.12- BACK FLOW PREVENTOR NOT LOCATED TO BE SERVICED OR MAINTAINED AT THE UTILITY MOP SINK OR THE THREADED HOSE BIB PROTRUDING FROM THE WALL VENT IN THE TOILET ROOM. MUST PROVIDE BACK FLOW PREVENTION DEVICES. #55- 6-201.17- EXCESSIVE DUST ON THE CEILING VENTS IN THE TOILET ROOMS. MUST CLEAN AND MAINTAIN. #55-6-501.114- INOPERABLE UNUSED COOLER MUST BE REPAIRED OR REMOVED FROM THE PREMISES #56-6-202.11- MISSING LIGHT SHIELD THROUGHOUT THE FOOD PREP AREAS. MUST PROVIDE LIGHT SHIELDS. #58- PA 100-036- NO PROOF OF TRAINING OR CERTIFICATE AVAILABLE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE. PRIORITY FOUNDATION 7-42.090 CITATION ISSUED.
  4. License

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FRONT FOOD DISPLAY COOLER FOUND WITH A TEMPERATURE OF 46F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT DOUBLE DOOR EXIT DOOR FOUND WITH OPEN 1/2 INCH GAP ON THE BOTTOM, BETWEEN THE TWO DOORS MAKING THEM NOT RODENT PROOF OR TIGHT FITTING. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM THRESHOLD OF THE DOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MISSING SPLASH GUARDS ON BOTH SIDES OF THE HAND SINK LOCATED BETWEEN THE THREE COMPARTMENT SINK AND THE GAS COOKING STOVE. MUST PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RAW WOODEN TWO BY FOUR USED AS SUPPORT, LOCATED BEHIND THE COOKS LINE OF THE WALL AND GAS PIPING MUST BE REMOVED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • TORN RUBBER DOOR GASKET ON THE THREE DOOR REACH-IN COOLER. MUST REPLACE. INOPERABLE/BROKEN ATTACHED SINK STOPPERS AT THE THREE COMPARTMENT SINK. MUST REPAIR OR PROVIDE PROPER SINK STOPPERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE TINFOIL AS LINER FOR SHELVING THE THE FOOD PREP AREAS.----METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER FOUND WITH EXCESSIVE RUST AND ENCRUSTED FOOD DEBRIS. MUST REMOVE RUST AND FOOD DEBRIS.----INTERIOR OF THE THREE DOOR REACH-IN COOLER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTOR NOT LOCATED TO BE SERVICED OR MAINTAINED AT THE UTILITY MOP SINK OR THE THREADED HOSE BIB PROTRUDING FROM THE WALL VENT IN THE TOILET ROOM. MUST PROVIDE BACK FLOW PREVENTION DEVICES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • TAPE BEING USED AS A MEANS OF REPAIR ON THE METAL WALLS INSIDE THE WALK-IN COOLER, AT THE REAR FOOD PREP AND ALONG ALL BASEBOARDS. MUST REMOVE ALL TAPE AND PROVIDE A SMOOTH CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HOLE IN THE METAL WALL ON THE GAS STOVE COOKS LINE. HOLES IN THE BASEBOARDS AT THE ENTRANCE TO THE NORTH TOILET ROOM. MUST SEAL ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INOPERABLE UNUSED COOLER MUST BE REPAIRED OR REMOVED FROM THE PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE DUST ON THE CEILING VENTS IN THE TOILET ROOMS. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING LIGHT SHIELD THROUGHOUT THE FOOD PREP AREAS. MUST PROVIDE LIGHT SHIELDS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF TRAINING OR CERTIFICATE AVAILABLE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

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