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ZENWICH

206 W VAN BUREN ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

ZENWICH has been inspected 8 times by Chicago Department of Public Health since November 4, 2014. The most recent inspection, on April 6, 2018, found no infractions.

4 of 8 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 Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on February 24, 2017. 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 February 24, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on March 30, 2016. 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 once on November 4, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 13 times across 4 separate inspections, most recently on February 24, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARAGE AREA, GREASE CONTAINER NOT CLEAN AND THROWING WASTE FROM GREASE TRAP OUTSIDE IN DRAIN THAT DOES NOT DRAIN, WASTE STANDING OUTSIDE, INSTRUCTED TO CLEAN AND BETTER MAINTAIN OUTSIDE GARBAGE AREA, SERIOUS VIOLATION: 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK IN POOR REPAIR. NOTED WASTE WATER BACKING UP FROM MIDDLE COMPARTMENT INTO THE OTHER COMPARTMENTS WHEN WATER DRAINED FROM SINK, AND WATER OVERFLOWING FROM GREASE TRAP, MUST REPAIR SO THAT SINK DRAINS PROPERLY. SERIOUS VIOLATION: 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 03/30/2016, REPORT #1735097, VIOLATION LISTED BELOW: 34 MISSING/CRACKED FLOOR TILES IN FRONT OF ICE MACHINE. REPLACE/REPAIR FLOOR TILES. 35 INTERIOR OF HOOD WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN SAME. 45 FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER RECORDS, LOGS, ETC. SERIOUS VIOLATION: 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WATER LEAKING FROM ICE MACHINE, INSTRUCTED TO REPAIR, AND BETTER MAINTAIN,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SHELVES OF REACH-IN FREEZER, INTERIOR OF COOKING FRYERS, ALL NOT CLEAN, INSTRUCTED TO DETAIL CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN THROUGHOUT PREP FRONT AND REAR AREAS, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AND WALL BASE NOT CLEAN BLACK STAINS VARIOUS AREAS THROUGHOUT PREP, INSTRUCTED TO CLEAN DAILY,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES PERSONAL ITEMS IN REAR STORAGE AREA, NOT STORED NICE AND NEATLY, INSTRUCTED TO PROVIDE SPACE FOR BELONGINGS,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER REAR AREA, INSTRUCTED TO CLEAN AND BETTER ORGANIZE AREA,
  4. Complaint

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN EQUIPMENT IMPROPERLY STORED. INSTD TO STORE PROPERLY (OFF FLOOR).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING/CRACKED FLOOR TILES IN FRONT OF ICE MACHINE. REPLACE/REPAIR FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF HOOD WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTD TO DO SO.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER RECORDS, LOGS, ETC.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON SITE. MUST RESTORE HOT RUNNING WATER. CRITICAL CITATION ISSUED 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EMPLOYEE HAND WASHING FACILITIES IN POOR REPAIR. THE WASHBOWL IN THE EMPLOYEE WASHROOM IS COMPLETELY CLOGGED AND UNABLE TO PROPERLY DRAIN WASTE WATER. MUST REPAIR SINK FOR PROPER WASTE WATER DISPOSAL. CRITICAL CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST REMOVE FOOD DEBRIS AND GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPES UNDER THE WASH BOWL IN THE EMPLOYEE WASHROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE A SANITARY CONTAINER TO PROPERLY STORE ICE DISPENSING UTENSILS.
  7. License Re-Inspection

    0 infractions

  8. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT COOLER NOT ON AND OPERATING. ALSO, SMALL PREP COOLER NOTED AT 44 DEGREES F. MUST REPAIR OR ADJUST COOLERS TO VERIFY THAT THEY MAINTAIN 40 DEGREES F AND BELOW. MUST ALSO PROVIDE HOT HOLDING EQUIPMENT ON SITE TO HOLD SOUPS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK IN POOR REPAIR. NOTED WASTE WATER BACKING UP FROM THE MIDDLE COMPARTMENT INTO THE 1ST COMPARTMENT WHEN WATER DRAINED FROM SINK BASIN. MUST REPAIR SO THAT SINK DRAINS PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE EXTERIOR OF THE GREASE TRAP AND REPAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF THE WALK IN COOLER AND INTERIOR OF EXISTING FRYER AS NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD COVER FOR LIGHT IN THE WALK IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE AT THE ICE MACHINE AND THE SODA DISPENSER OR PROVIDE PROOF OF INSTALLATION. MUST FINISH INSTALLING LINES AND DRAIN PIPES AT THE SODA DISPENSER.

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