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ZAKI CHICAGO STYLE GRILLE

610 W ROOSEVELT RD, CHICAGO, IL 60607 · Restaurant

Inspection summary

ZAKI CHICAGO STYLE GRILLE has been inspected 9 times by Chicago Department of Public Health since February 23, 2015. The most recent inspection, on June 28, 2018, found no infractions.

2 of 9 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 separate inspections, most recently on March 20, 2018. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 September 27, 2016. 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 9, 2015. 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 February 23, 2015. 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 February 23, 2015. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE OR CERTIFICATE POSTED DURING INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS; CHICKEN AND LAMB, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY NOT DISPLAYED OR VISIBLE FOR PUBLIC VIEWING. INSTRUCTED TO POST AND DISPLAY INSPECTION SUMMARY AT ALL TIMES IN THE ESTABLISHMENT. SERIOUS VIOLATION 7-42-010 (B)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/REPLACE CUTTING BOARDS THROUGHOUT REAR PREP AREA, DARK STAINS AND GROOVES PRESENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DRIED FOOD DEBRIS FROM INTERIOR OF MICROWAVE OVEN, AND INTERIOR CONTACT SURFACE OF 1-DOOR UPRIGHT FREEZER IN REAR PREP. CLEAN INTERIOR & EXTERIOR CONTACT SURFACE OF ICE MACHINE IN REAR PREP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRIS FROM FLOORS THROUGHOUT CUSTOMER DINING AREA AND IN WALK IN COOLER. ALSO, REPAIR THE BROKEN FLOOR TILE IN FRONT OF THE REAR EXIT DOOR, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHTS IN REAR PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE PREPARING FOOD WITH NO HAIR RESTRAINT. HAIR RESTRAINTS MUST BE WORN AT ALL TIMES WHEN PREPARING FOOD IN PREP AREAS.
  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/REPLACE CUTTING BOARDS THROUGHOUT REAR PREP AREA, DARK STAINS AND GROOVES PRESENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DRIED FOOD DEBRIS FROM INTERIOR OF MICROWAVE OVEN, AND INTERIOR CONTACT SURFACE OF 1-DOOR UPRIGHT FREEZER IN REAR PREP. CLEAN INTERIOR & EXTERIOR CONTACT SURFACE OF ICE MACHINE IN REAR PREP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRIS FROM FLOORS THROUGHOUT CUSTOMER DINING AREA AND IN WALK IN COOLER. ALSO, REPAIR THE BROKEN FLOOR TILE IN FRONT OF THE REAR EXIT DOOR, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHTS IN REAR PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE PREPARING FOOD WITH NO HAIR RESTRAINT. HAIR RESTRAINTS MUST BE WORN AT ALL TIMES WHEN PREPARING FOOD IN PREP AREAS.
    • 70. NO SMOKING REGULATIONS
      • OBSERVED EVIDENCE OF SMOKING ON PREMISES. A HOOKAH SMOKING DEVICE WAS FOUND IN THE REAR PREP AREA WITH ASHES IN IT'S ASHTRAY. SERIOUS VIOLATION 7-32-020 (C)
  4. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, FOOD TEMPS SEE BELOW, SERIOUS VIOLATION: 7-38-012(A).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CARPET ON HALLWAY FLOOR WHICH LEADS TO REAR STORAGE EQUIPMENT AREA AND EXIT DOOR HEAVILY SOILED, INSTRUCTED CLEAN CARPET OR REPLACE WITH SURFACE THATS SMOOTH AND EASILY CLEANABLE,
  5. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SMALL HOLES IN WALL IN REAR PREP AREA. SEAL SAME. WORN SURFACES ON DOOR IN REAR PREP AREA LEADING TO HALLWAY. INSTD TO PAINT SAME. WALLS IN REAR PREP AREA NEED DETAILED CLEANING, FREE OF DEBRIS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOOD HANDLER WITHOUT HAIR RESTRAINT. INSTD TO DO SO.
  6. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIFE IMPROPERLY STORED INBETWEEN PREP TABLE AND COOLER. INSTD TO STORE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS STAINED. INSTD TO CLEAN AND MAINTAIN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN REAR STORAGE HALLWAY. INSTD TO REPLACE SAME.
  7. Complaint

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP COOLER ON FRONT SERVICE LINE NOT MAINTAINING ADEQUATE INTERNAL AIR TEMPERATURE. FOUND AIR TEMPERATURE AT 47.78. INSTRUCTED TO TURN UP TEMPERATURE DIAL AND/OR HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • COOKED RICE-120F, FRIED CAULIFLOWER-100.6F, BABA GHANOUJ-53.1F, HUMMUS-51.0F, CUT TOMATOES-51.6F, PARSLEY TOMATOES-51.1F, CUT LEAFY GREENS-46.1F, CUT ICEBERG LETTUCE-47.7F, COOKED SLICED EGGPLANT -117.7F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES OR ABOVE HOT OR AT 40 DEGREES OR BELOW COLD. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES(20LB VALUED AT $55) WERE DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFCATE POSTED OR PROVIDED FOR ANYONE ON PREMISES AT TIME OF THIS INVESTIGATION. SERIOUS VIOLATION 7-38-012(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND HELD OVER 24 HOURS MUST BE LABELED AND DATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE CUTTING BOARDS, STORAGE RACKS AND SHELVES IN REAR FOOD PREP AND WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CARPETING ON HALLWAY FLOOR WHICH LEADS TO REAR STORAGE EQUIPMENT STORAGE AREA AND EXIT DOOR IS HEAVILY SOILED, MUST CLEAN CARPETING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS THROUGHOUT WHERE STAINS AND DIRT ARE PRESENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ARTICLES STORED IN REAR HALLWAY MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
    • 70. NO SMOKING REGULATIONS
      • ASHTRAY FOUND IN THE REAR EQUIPMENT STORAGE AREA NEAR THE REAR EXIT DOOR. CLEAN INDOOR AIR ORDINANCE VIOLATION 7-32-020(C).
  8. License Re-Inspection

    0 infractions

  9. License

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INSTALL AN EXPOSED HANDSINK IN REAR PREP AREA. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INSTALL A PROTECTIVE BARRIER AND SNEEZE GAURD AT FRONT SERVE COUNTER AREA AT COLD HOLDING STATION IN FRONT FOOD PREP AREA. 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
      • REAR EXIT DOORS NOT TIGHT-FITTING AT THE BOTTOM, GREATER THAN 1/4 INCH GAP NOTED. MUST REPAIR MAKING BOTH DOORS TIGHT-FITTING TO PREVENT RODENT ENTRY. SERIOUS VIOLATION. 7-38-020.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH A SELF-CLOSING DEVICE ON WASHROOM DOOR.

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