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ZIGZAG CAFE

4429 N BROADWAY, CHICAGO, IL 60640 · Restaurant

Inspection summary

ZIGZAG CAFE has been inspected 5 times by Chicago Department of Public Health since April 28, 2015. The most recent inspection, on June 30, 2017, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 9 times across 3 separate inspections, most recently on May 4, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on May 4, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 2 times across 2 separate inspections, most recently on May 4, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 25, 2016. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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. Canvass Re-Inspection

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER AT THE TIME OF INSPECTION. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING POTENTIALLY HAZARDOUS FOODS SUCH TACOS, TAMALES,BURRITOS,ETC. SERIOUS VIOLATION 7-38-012. BALIGH TALEB ARRIVED ON SITE AT 11:10AM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES ABOVE THE PREP SINK AND ABOVE THE STAIRS GOING TO BASEMENT. MUST REPLACE. MUST SEAL THE GAP AROUND THE PIPE ON THE CEILING IN THE BASEMENT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB ON THE HOOD. MUST REPLACE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  3. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER WHILE PREPARING AND COOKING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN FAJITAS, BEEF TACOS, MEXICAN RICE,BEEF BURRITOS,ETC. SERIOUS VIOLATION 7-38-012. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE ALL THE TIMES WHILE PREPARING AND COOKING POTENTIALLY HAZARDOUS FOODS. BALIGH ABU TALEB CERTIFIED FOOD MANAGER, SHOWED UP ON PREMISES AT 10:00AM.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT 31537891 DATED 5/11/15. #32-PROVIDE SPLASH GUARD SINK BETWEEN THE EXPOSED HAND SINK AND THE PREP SINK IN THE PREP AREA. #33-DETAIL CLEAN THE CAN OPENER AND HOLSTER TO REMOVE FOOD DEBRIS BUILDUP. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST THE TWO CHEST FREEZER IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES ABOVE THE PREP SINK AND ABOVE THE STAIRS GOING TO BASEMENT. MUST REPLACE. MUST SEAL THE GAP AROUND THE PIPE ON THE CEILING IN THE BAEMENTAND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB ON THE HOOD. MUST REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE PIPE UNDER THE EXPOSED HAND SINK. AND LEAK ON THE MOP SINK FAUCET ARM CONNECTOR. MUST REPAIR TO STOP THE LEAK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER INSIDE THE SMALL STORAGE ROOM IN THE BASEMENT. MUST ORGANIZE,CLEAN ELEVATE ALL ITEMS/ARTICLES TO PREVENT RODENT/INSECTS HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  4. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SPLASH GUARD SINK BETWEEN THE EXPOSED HAND SINK AND THE PREP SINK IN THE PREP AREA AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE CAN OPENER AND HOLSTER TO REMOVE FOOD DEBRIS BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE CEILING IN THE BASEMENT WITH WATER DAMAGE AND REPAIR LEAK ABOVE CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
  5. License

    0 infractions

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