Indian Grill
Last inspected: Sep 27, 2013
100
Score
Indian Grill appears in inspection records six times, starting in 2010. The most recent visit was on Sep 27, 2013. Low risk means the most recent visit produced few or no significant findings. Public records show no inspections at Indian Grill since Sep 27, 2013, so this file may not reflect current conditions.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up five times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 27, 2013
Reinspection
No violations found.
100
Sep 20, 2013
Complaint
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER FOOD TEMPERATURE. FOUND COOKED CHICKEN AT 75.2F STORED ON SHELVING UNDERNEATH PREP TABLE IN KITCHEN FOOD PREP AREA. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED 8# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005(A)
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR A CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SUCH AS CURRY CHICKEN, RICE ETC. INSTRUCTED TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION.7-38-012.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATION FROM 02/13/13 REPORT#1198702 NOT CORRECTED. #35 DIRTY AND DUSTY CEILINGS AND WALLS THROUGHOUT KITCHEN AND DISH MUST CLEAN AND MAINTAIN. #42 ALL EMPLOYEES MUST WEAR HAT/HAIR RESTRAINT. #30 ALL PREPARED FOODS IN ALL COOLERS MUST BE LABELED AND DATED. SERIOUS VIOLATION 742-090.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO USE FOOD GRADES STORAGE BAGS.
32
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHES STORED ON TOP OF PREP TABLES AND INSIDE 3-COMPARTMENT SINK MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE. ICE SCOOPS STORED ON TOP OF ICE MACHINE MUST PROPERLY STORE IN A CLEAN CONTAINER.
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78
Feb 13, 2013
Complaint
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURE. APPROXIMATELY 7 LBS ASSORTED PRE-COOKED SAMOSAS ON TABLE AT 49.4F. 4 LBS COOKED CHICKEN ON SHELVING UNDER PREP TABLE AT 47.7F. 5 LBS COOKED CUT CHICKEN IN A PAN STORED ON TOP OF BUCKET NEXT TO PREP SHELVING AT 49F. 2 LBS COOKED POTATO ON SHELVING AT 76.9F. ALL FOODS DISCARDED. INSTRUCTED ALL PREPARED FOODS MUST BE STORED AT 40F OR BELOW UNTIL REHEATING RAPIDLY TO 165F. ALL HOT FOODS MUST BE KEPT HOT AT 140F. CRITICAL CITATION ISSUED 7-38-005(A).
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP OR PAPER TOWELS AT KITCHEN EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL PREPARED FOODS IN ALL COOLERS MUST BE LABELED AND DATED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED. FOOD ENCRUSTED TABLE TOP CAN OPENER MUST BE WASHED AFTER EACH USE. MUST NOT USE PLASTIC GARBAGE BAGS FOR FOOD STORAGE IN COOLERS AND FREEZER.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DIRTY FOOD ENCRUSTED AND RUSTY METAL RACK SHELVING IN BOTH WALK-IN COOLERS. MUST CLEAN, REMOVE RUST.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: BROKEN BASEBOARD FLOOR TILES THROUGHOUT KITCHEN AND REAR HALLWAY TO WALK-IN COOLERS. UNDER THREE COMPARTMENT SINK AND DISH AREA. MUST REPLACE/REPAIR. MISSING/DAMAGED FLOOR TILING AT EXPOSED HAND SINK AND ENTRANCE TO REAR WALK-IN COOLER AREA. MUST REPAIR AND MAKE SMOOTH AND CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DIRTY AND DUSTY CEILINGS AND WALLS THROUGHOUT KITCHEN AND DISH. MUST CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXTREMELY SLOW DRAINING EXPOSED HAND SINK. MUST REPAIR.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MOTORCYCLE STORED INSIDE AT ENTRANCE TO BOTH WALK-IN COOLERS. MUST NEVER STORE IN FOOD AREAS. MANAGEMENT REMOVED TO OUTDOOR DURING INSPECTION.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL EMPLOYEES MUST WEAR HAT/HAIR RESTRAINT.
42
61
Oct 26, 2010
Complaint
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION REMAINS FROM 9-10-10. INSTALLED SPLASH GUARD MUST BE PAINTED OR SEALED.
32
95
Sep 10, 2010
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEWLY INSTALLED SPLASH GUARD AT EXPOSED HAND SINK MUST BE PAINTED OR SEALED.
32
95
Sep 3, 2010
Routine
9 minor violations.
View 9 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher. OBSERVED THE FOLLOWING POTENIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. 8 LBS COOKED CHICKEN FOUND IN PAN COVERED WITH FOIL ON LOWER PREP TABLE AT TEMPERATURES RANGING FROM 112.1F TO 130.2F. 1 GL. YOGURT, SPICE AND ONION SAUCE ON UNLIT STOVE TOP AT 65F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $60.00.
3
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 8-14-08 #149460 NOT CORRECTED. #32-MUST INSTALL SPLASH GUARD ON LEFT SIDE OF EXPOSED HAND SINK. #33-INTERIOR ICE MACHINE MUST CLEAN, REMOVE SLIME SUBSTANCE.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN BOTH WALK IN COOLERS MUST BE LABELED AND DATED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. ALL FOODS IN COOLERS AND FREEZERS MUST BE COVERED.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE FOLLOWING NEEDS CLEANING AND FOOD DEBRIS REMOVED- ON METAL RACK SHELVING IN BOTH WALK IN COOLERS. ON ALL PREP TABLE SHELVING. ON TOP OF DISH MACHINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOKS LINE OVENS INTERIOR AND EXTERIOR WITH FOOD SPLATTER AND FOOD DEBRIS, MUST CLEAN. ALL SPICE CONTAINERS MUST CLEAN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORING AT EXPOSED HAND SINK CRACKED/PEELING IN POOR REPAIR. MUST MAKE SMOOTH AND CLEANABLE. MISSING DAMAGED BASEBOARD FLOOR TILES UNDER THREE COMPARTMENT SINK, MUST REPAIR/REPLACE. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS. FLOOR OF WALK IN FREEZER WITH FOOD DEBRIS, MUST CLEAN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. WALL AT MOP SINK CRACKED WITH OPEN CREVICE, MUST REPAIR. WALLS IN THE FOLLOWING WITH DIRT AND FOOD SPLATTER, MUST CLEAN-BEHIND PREP TABLE AND COOKS LINE. AT THREE COMPARTMENT SINK.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. EXTREMELY SLOW DRAINING EXPOSED HAND SINK, MUST REPAIR.
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Frequently Asked Questions
When was Indian Grill last inspected?
The most recent health inspection at Indian Grill on file is from Sep 27, 2013. The public record contains six inspections in total.
What is the most common violation at Indian Grill?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Indian Grill.
Has Indian Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Indian Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Indian Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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