Zamzam Banquet Hall

• resultPass w/ Conditions
• critical violations4
• last inspectedJanuary 7, 2020
• address6755 W Diversey Ave, Chicago 60707
• cuisineBanquet Hall

Is Zamzam Banquet Hall clean?

Zamzam Banquet Hall is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on January 7, 2020. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Zamzam Banquet Hall?

These are the violations recorded at the most recent inspection on January 7, 2020, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  City Of Chicago Food Service Sanitation Certificate • - OBSERVED THE PERSON IN CHARGE, AT TIME OF INSPECTION, DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. THE DESIGNATED PERSON IN CHARGE, WHO IS PHYSICALLY ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -
• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • - OBSERVED NO EXPOSED HAND WASHING SINK LOCATED BEHIND THE BAR IN THE PICCOLO ROOM WHERE A 3 COMPARTMENT SINK IS LOCATED. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK AT THE BAR. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED. -
• ⚠️In-Use Utensils: Properly Stored • - OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE & OBSERVED ICE SCOOP STORED INSIDE ICE MACHINE WITH THE HANDLE STORED DIRECTLY ON THE ICE. MUST REMOVE AND STORE ICE SCOOP IN A CLEAN HOLDING CONTAINER OR IN A WAY THAT PREVENT POTENTIAL EXPOSURE TO SOURCES OF CONTAMINATION AND MAINTAIN. -
  In-Use Utensils: Properly Stored • - OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE & OBSERVED ICE SCOOP STORED INSIDE ICE MACHINE WITH THE HANDLE STORED DIRECTLY ON THE ICE. MUST REMOVE AND STORE ICE SCOOP IN A CLEAN HOLDING CONTAINER OR IN A WAY THAT PREVENT POTENTIAL EXPOSURE TO SOURCES OF CONTAMINATION AND MAINTAIN. -
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • - OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO PAINT OR REPLACE. - • - OBSERVED RAW WOOD USED FOR THE STAND UNDER THE ICE MACHINE ON THE FIRST FLOOR. MUST FINISH/SEAL/PAINT WOOD TO PROVIDE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE. OBSERVED FOIL SHELF LINER USED IN THE BARS AND IN THE FOOD PREP AREAS. MUST REMOVE AND PROVIDE A SHELF LINER THAT IS NON-ABSORBENT, NON-CORROSIVE, SMOOTH, AND EASILY CLEANABLE. -
• ⚠️Warewashing Facilities: Installed, Maintained & Used; Test Strips • - OBSERVED NO IRREVERSIBLE TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
  Warewashing Facilities: Installed, Maintained & Used; Test Strips • - OBSERVED NO IRREVERSIBLE TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • - CLEAN THE INTERIOR OF THE DEEP FRYERS, OVENS, PREP TABLE ACROSS FROM THE DEEP FRYERS, MICROWAVE OVENS, FREEZER, BAR COOLERS, ICE BINS BEHIND THE BARS, BAR 3 COMPARTMENT SINKS AND HAND WASHING SINKS. -
• 🚻bathroom / plumbing issues
  Plumbing Installed; Proper Backflow Devices • - REPAIR THE LEAKING DRAIN LINES UNDERNEATH THE EXPOSED HAND WASHING SINK IN THE SMALL BAR AND THE 3 COMPARTMENT SINK AT THE MAIN BAR. REPAIR THE CLOGGED SINK COMPARTMENT AT THE 3 COMPARTMENT SINK OF THE SMALL BAR SO THAT IT DRAINS PROPERLY. OBSERVED NON-WORKING WASHROOM TOILETS IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN OR REMOVE AND CAP THE DRAINS. - • - OBSERVED THE TWO HANDWASH SINKS TO THE LEFT IN THE WOMEN'S TOILET ROOM ARE OUT OF ORDER AT TIME OF INSPECTION. OBSERVED A SLIGHT LEAK FROM THE PIPE AT THE BOTTOM OF THE ICE MACHINE IN THE BASEMENT. MUST REPAIR AND MAINTAIN. -
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • - OBSERVED AN EXCESSIVE CLUTTER ACCUMULATION OF OLD/UNUSED EQUIPMENT AND ARTICLES STORED THROUGHOUT THE PREP AREAS AND THE BASEMENT. MUST REMOVE ALL EQUIPMENT/ARTICLES THAT ARE UNNECESSARY TO THE OPERATION FROM PREMISE, CLEAN, ORGANIZE, AND MAINTAIN ALL AREAS TO BE FREE OF CLUTTER. - • - REPLACE THE STAINED CEILING TILES IN THE KITCHEN PREP AREA AND THROUGHOUT THE ESTABLISHMENT. SEAL THE OPEN WALL SEAM IN THE KITCHEN AREA. SEAL THE CRACKS/GAPS IN THE WALLS OF THE BARS. SCRAPE AND REPAINT CHIPPED PAINT ON THE WALLS OF THE PREP AREA AND CEILING TRACK IN THE DISH WASHING AREA. - • - CLEAN THE GREASE ON THE FLOOR BELOW THE COOKING EQUIPMENT. CLEAN THE WALLS OF THE DISH WASHING AREA. -
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • - OBSERVED UNSHIELDED LIGHT FIXTURES IN THE KITCHEN FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE LIGHT SHIELDS AND END CAPS WHERE MISSING. - • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS ENCRUSTED ON THE VENT COVERS AND INSIDE THE EXHAUST VENTILATIONS IN THE TOILET ROOMS. MUST DETAIL CLEAN AND MAINTAIN. -
  Adequate Ventilation & Lighting; Designated Areas Used • - OBSERVED UNSHIELDED LIGHT FIXTURES IN THE KITCHEN FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE LIGHT SHIELDS AND END CAPS WHERE MISSING. - • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS ENCRUSTED ON THE VENT COVERS AND INSIDE THE EXHAUST VENTILATIONS IN THE TOILET ROOMS. MUST DETAIL CLEAN AND MAINTAIN. -
• ⚠️All Food Employees Have Food Handler Training • - OBSERVED 1 FOOD HANDLER CERTIFICATE ON SITE. MUST PROVIDE LIST OF ALL FOOD HANDLERS EMPLOYED AND PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
  All Food Employees Have Food Handler Training • - OBSERVED 1 FOOD HANDLER CERTIFICATE ON SITE. MUST PROVIDE LIST OF ALL FOOD HANDLERS EMPLOYED AND PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
• 🥜allergen training missing
  Allergen Training As Required • - MUST PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL CERTIFIED MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -

When was Zamzam Banquet Hall last inspected?

Zamzam Banquet Hall has 22 inspections on record going back to October 4, 2010. The 12 most recent are shown below.

Zamzam Banquet Hall vs Montclare

Montclare runs 63% clean across 351 tracked restaurants — 220 clean, 63 mid, 65 cooked.

Against the 351 spots Cooked tracks in Montclare, this one comes out cleaner than 19% of them.

Other spots in Montclare

• ? La Hacienda Grill
  cooked · August 1, 2012
• ? Convenience Plus
  cooked · December 4, 2014
• ✓ Dog Day Afternoon
  clean · September 22, 2014
• ✓! El Guanaco 2
  mid · May 23, 2019
• ✓ Ferajna Restaurant
  clean · June 23, 2016
• ✓ Target/Starbucks
  clean · December 20, 2024

See every restaurant inspection in Montclare →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated January 7, 2020. Inspection results describe one moment in a kitchen's life, not a permanent verdict.