FAIL
Risk 1 (High)
MILD2 SPICY Fails Health Inspection - Chicago Restaurant
July 28, 2022
Complaint
License #2536509
4
Total Violations
3
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on July 28, 2022. The inspection type was "Complaint" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11: NO HANDWASHING SINK INSTALLED AT SOUTH END OF KITCHEN WHERE ALL COOKING IS DONE BY HANDLING RAW, COOKED, AND READY-TO-EAT FOODS. MUST PROVIDE HOT/COLD RUNNING WATER. ALSO, HAND DRYING DEVICE/PAPER TOWELS MUST BE PROVIDED AT SAID SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C), NO CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE: 50 POUNDS OF COOKED ONIONS WITH SAUCE AT TEMP OF 46.7F TO 48.9F;80 POUNDS OF COOKED LAMB AT TEMP OF 49.1 TO 50F; 5 POUNDS OF SAMOSA REFILLED WITH POTATOES AT TEMP OF 56.6F TO 58.6F STORED INSIDE TWO-DOOR COOLER. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE OWNER AND EMPLOYEE.POUNDS 135, VALUE 780 PRIORITY VIOLATION:7-38-005, CITATION ISSUED
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: WE OBSERVED OVER 30 RAT DROPPINGS IN DIFFERENT LOCATIONS ON THE PREMISES: IN THE DISH ROOM, BEHIND THE REACH-IN COOLER IN THE EAST AREA OF THE KITCHEN, UNDER SHELVES, AND IN STORAGE AREAS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. CONTACT PEST CONTROL. PRIORITY FOUNDATION VIOLATION:7-38-020(A), CITATION ISSUED
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: WE OBSERVED OVER 30 RAT DROPPINGS IN DIFFERENT LOCATIONS ON THE PREMISES: IN THE DISH ROOM, BEHIND THE REACH-IN COOLER IN THE EAST AREA OF THE KITCHEN, UNDER SHELVES, AND IN STORAGE AREAS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. CONTACT PEST CONTROL. PRIORITY FOUNDATION VIOLATION:7-38-020(A), CITATION ISSUED
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection