Zaiqa Indian Restaurant

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings10
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND AIR TEMPERATURE INSIDE WALK IN COOLER AT 44.0-46.0 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPRXIMATELY 40 LBS OF EGGS, COOKED BEANS AND EGG PLANT,CHICKEN AND BEEF AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-47.6 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
  code 3Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST STORE ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS IN FOOD GRADE BAGS OR CONTAINERS AND PROPERLY LABEL. (MAY NOT STORE FOOD IN GROCERY BAGS OR CHEMICAL BUCKETS)
  code 30
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles
  Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND MULTI USE UTENSILS IMPROPERLY STORED BETWEEN THE WALL AND PIPES RUNNING ALONG THE WALL AND ON FLOOR UNDER 3 COMPARTMENT SINK. MUST PROPERLY STORE ALL MULTI USE ITEMS AND PROTECT FROM CONTAMINATION.
  code 31
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL OPENING ALONG THE BOTTOM OF REAR DOOR LEADING TO REAR PORCH. ALSO REPLACE ALL WORN CUTTING BOARDS.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST CLEAN UNDER ALL PREP TABLES AND WINDOW SEALS IN KITCHEN. MUST CLEAN THE HOOD OVER COOKING EQUIPMENT AND IT'S ATTACHED VENTILATION DUCT AND REMOVE EXTREME DUST AND GREASE BUILD UP. MUST ALSO CLEAN LIGHT SHIELDS OVER PREP AREA AND REMOVE EXTREME BLACK DUST. CLEAN SHELVES UNDER FRONT SERVICE LINE. ALSO DETAIL CLEAN TOILET, SINKS AND WALLS IN ALL WASHROOMS.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR ALL BROKEN FLOOR TILES IN FRONT SERVICE AREA AND UNDER 3 COMPARTMENT SINK. MUST KEEP ALL WASHROOM FLOORS CLEAN AND DRY. MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,REFRIDGERATION UNITS AND SINKS. SEAL OPENING ALONG FLOOR BASE UNDER 3 COMPARTMENT SINK.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN WALLS IN PREP AREA AND THROUGHOUT WHERE NEEDED.
  code 35
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST INSTALL A BACKFLOW DEVICE AT WATER DISPENCER. MUST REPAIR LEAKY FAUCETS AND LEAKS UNDER 3 COMPARTMENT SINK. REPLACE BROKEN FAUCET HANDLE IN 2ND WASHROOM.
  code 38
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL UNUSED EQUIPMENT FROM PREMISES. ( MICROWAVES,ICE MACHINES,COOLERS,FREEZERS,SINKS,ETC.) MUST BETTER ORGANIZE STORAGE AREA IN BASEMENT AND STORE ALL ITEMS 6 INCHES OFF FLOOR.
  code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.