Masti Grill
Last inspected: Oct 9, 2018
70
Score
Across the available record, Masti Grill has eight inspections on file, the first dated 2013. The most recent report on file is from Oct 9, 2018. When a facility lands in medium risk territory, it usually means a mixed inspection result. Masti Grill's record stops at Oct 9, 2018, more than two years back, so current conditions may differ.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to two violations before.
Looking across the full record, “proper cooling methods used” is the recurring theme, flagged five times.
The city-wide average sits at 81, which Masti Grill's 70 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Oct 9, 2018
Reinspection
3 major violations. 1 minor violation.
View 4 violations
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
5
Proper date marking and disposition
Inspector notes: 3-501.17 ALL PREPARED FOODS MUST BE PROPERLY DATE MARKED WITH PRODUCT NAME AND A 7 DAY EXPIRATION DATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
23
Allergen training as required
Inspector notes: NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
58
70
Sep 27, 2018
Reinspection
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
Proper cold holding temperatures
Inspector notes: 3-501.16 OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES IN THE WALK-IN COOLER: COOKED LENTIL AT 44.8F, CHICKEN AT 44.6F, GOAT AT 44.8F, AND AT 45.3F. CHICKEN BIRYANI AT 44.6F. APPROXIMATELY 20 LBS TOTAL DISCARDED WITH AN ESTIMATED VALUE OF $100.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 4-301.11 WALK-IN COOLER NOTED AT THIS TIME AT AN IMPROPER TEMPERATURE OF 46.2F WITH FOOD SUCH AS COOKED LENTIL AT 44.8F. COOLER TAGGED HELD FOR INSPECTION. MUST REPAIR TO MAINTAIN TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
33
Food-contact surfaces: cleaned & sanitized
Inspector notes: 4-703.11 PREVIOUSLY TAGGED 'HELD FOR INSPECTION' CHEMICAL DISH MACHINE STILL NOT PROPERLY DISPENSING SANITIZER (0 PPM AVAILABLE CHLORINE) AND OBSERVED BLENDERS INSIDE MACHINE BEING WASHED. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED. MUST HAVE DISHMACHINE SERVICED TO PROPERLY DISPENSE SANITIZER.
16
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
5
Proper date marking and disposition
Inspector notes: 3-501.17 ALL PREPARED FOODS MUST BE PROPERLY DATE MARKED WITH PRODUCT NAME AND A 7 DAY EXPIRATION DATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
23
Variance obtained for specialized processing methods
Inspector notes: 8-103.11 MANAGER STATES YOGURT IS BEING MADE ON PREMISES. MUST CEASE MAKING YOGURT UNTIL APPROVED BY CDPH. NO YOGURT ON PREMISES AT THIS TIME. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. INSTRUCTED TO PURCHASE COMMERCIALLY PREPARED YOGURT UNTIL VARIANCE OBTAINED.
32
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
3
Previous priority foundation violation corrected
Inspector notes: 8-404.13(B3) PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED: #38 6-501.111. STILL OBSERVED PEST ACTIVITY THROUGHOUT THE PREMISES. APPROXIMATELY 50 MICE DROPPINGS ON LOWER SHELVING UNDER HOT HOLD UNIT IN KITCHEN, 20 MICE DROPPINGS THROUGHOUT SHELVING UNDER PREP TABLES IN KITCHEN, 13 DROPPINGS ALONG BASEBOARDS IN THE FRONT PREP AREA, 4 DROPPINGS IN WOMAN'S WASHROOM, 20 THROUGHOUT THE WATER HEATER CLOSET IN KITCHEN. OBSERVED 3 LIVE ROACHES IN MAIN KITCHEN. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT AND ELIMINATE ALL PEST ACTIVITY. PRIORITY VIOLATION.7-42-090 CITATION ISSUED.
59
Compliance with variance/specialized process/haccp
Inspector notes: 8-201.13 YOGURT MADE ON PREMISES. MUST CONTACT CDPH FOR APPROVAL OF A HACCP PLAN TO MAKE YOGURT.
29
Insects, rodents, & animals not present
Inspector notes: 6-202.15 OUTER OPENINGS NOT PROTECTED. NOTED 1/4" OPENING TO OUTSIDE AT BOTTOM OF REAR DOOR (NEAR WASHROOMS). MUST REPAIR DOOR TO PREVENT RODENT/PEST ENTRY.
38
Non-food/food contact surfaces clean
Inspector notes: 4-601.11(B) INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
49
Physical facilities installed, maintained & clean
Inspector notes: 6-201.11 ALL FLOORS THROUGHOUT BOTH FRONT PREP AND MAIN KITCHEN WITH DIRT, DEBRIS AND GREASE. WALLS ON THE COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.
55
Physical facilities installed, maintained & clean
Inspector notes: 6-501.114 PREVIOUSLY LOCKED STORAGE ROOM (ACROSS FROM CUSTOMER WASHROOMS) IS NOW OPENED AND FOUND TO BE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY OR UNUSED ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.
55
All food employees have food handler training
Inspector notes: 2-102.13 NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
57
Allergen training as required
Inspector notes: NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
58
27
Sep 18, 2018
Routine
1 critical violation. 10 major violations. 11 minor violations.
View 22 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 4-301.11 NOTED TWO DOOR COOLER FOUND AT 53.6F. NO TCS FOODS IN COOLER AT THE TIME OF INSPECTION. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, RE-INSPECTED BY CDPH FOR TAG REMOVAL. PRIORITY VIOLATION. NO CITATION ISSUED.
33
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 6-301.11 NO SOAP LOCATED AT THE FRONT PREP HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10
Food-contact surfaces: cleaned & sanitized
Inspector notes: 4-601.11(A) OBSERVED FOOD PREPARATION CUTTING BOARD IN EXTREMELY POOR REPAIR, BLACKENED WITH DEEP GROOVES AND ENCRUSTED FOOD. ALSO NOTED FOOD ENCRUSTED TONGS BEING STORED NOT IN USE, HANGING ON THE DOOR HANDLE OF THE OVEN. INSTRUCTED TO REPLACE CUTTING BOARD. WASH, RINSE AND SANITIZE ALL UTENSILS BEFORE STORAGE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
16
Proper date marking and disposition
Inspector notes: 3-501.17 ALL PREPARED FOODS MUST BE PROPERLY DATE MARKED WITH PRODUCT NAME, PREPARATION AND EXPIRATION DATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
23
Variance obtained for specialized processing methods
Inspector notes: 8-103.11 MANAGER STATES YOGURT IS BEING MADE ON PREMISES. MUST CEASE MAKING YOGURT UNTIL APPROVED BY CDPH. NO YOGURT ON PREMISES AT THIS TIME. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
32
Thermometers provided & accurate
Inspector notes: 4-302.12(A) NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE. INACCURATE INTERNAL THERMOMETER IN THE TWO DOOR REACH-IN COOLER. MUST REPLACE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
36
Insects, rodents, & animals not present
Inspector notes: 6-501.111 OBSERVED APPROXIMATELY 30 MICE DROPPINGS ALONG BASEBOARDS THROUGHOUT THE FRONT PREP AREA. ALSO OBSERVED APPROXIMATELY 50 LIVE ROACHES AT THE DISH MACHINE AREA, INSIDE MACHINE, ON WALLS AND FLOORS SURROUNDING THE MACHINE. AT AND UNDER THE THREE COMPARTMENT SINK, UNDER THE CUTTING BOARD ON A METAL PREP TABLE. MUST REMOVE ALL MICE DROPPINGS AND SANITIZE ALL AREAS. RECOMMEND HAVING PEST CONTROL CO. SERVICE FOR ROACHES. MUST ELIMINATE ROACH ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED.
38
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: 4-204.117(A) CHEMICAL DISH MACHINE NOT DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. OBSERVED 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS. INSTRUCTED TO SET THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. DISH MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSING CHLORINE SANITIZER AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.PRIORITY FOUNDATION VIOLATION. 7-38-025 CITATION ISSUED.
48
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: 4-302.14 NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING LEVEL AT THE DISH MACHINE. NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK QUATERNARY SANITIZER BEING USED AT THE THREE COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
48
Compliance with variance/specialized process/haccp
Inspector notes: 8-201.13 YOGURT MADE ON PREMISES. MUST CONTACT CDPH FOR APPROVAL OF A HACCP PLAN TO MAKE YOGURT.
29
Food properly labeled; original container
Inspector notes: 3-302.12 ALL BULK SPICE CONTAINERS MUST BE LABELED.
37
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: 4-803.11 OBSERVED SOILED LINENS IMPROPERLY STORED HANGING ON THE HANDLE OF THE OVEN. MUST PROPERLY STORE SOILED LINENS.
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-202.16 MUST NOT USE PLASTIC MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-101.11 MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS N FREEZERS AND COOLERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.
47
Non-food/food contact surfaces clean
Inspector notes: 4-601.11(B) INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
49
Plumbing installed; proper backflow devices
Inspector notes: 5-205.15 LEAK UNDER THE THREE COMPARTMENT SINK INTO A BUCKET. MUST REPAIR.
51
Physical facilities installed, maintained & clean
Inspector notes: 6-201.11 ALL FLOORS THROUGHOUT BOTH FRONT PREP AND MAIN KITCHEN WITH DIRT, DEBRIS AND GREASE. WALLS ON THE COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: 6-202.11(A) MISSING LIGHT SHIELD END CAPS THROUGHOUT THE KITCHEN. MUST REPLACE.
56
All food employees have food handler training
Inspector notes: 2-102.13 NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
57
Allergen training as required
Inspector notes: NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
58
18
Jun 23, 2017
Routine
1 minor violation.
View 1 violation
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS STORED IN GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINER WITH TIGHT FITTING LIDS.
30
95
Oct 7, 2016
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INTERIOR OF FRYER UNCLEAN WITH EXCESS GREASE ACCUMULATION. OBSERVED SIDES OF COOKING EQUIPMENT UNCLEAN WITH EXCESS GREASE ACCUMULATION. MUST DEGREASE, CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOORS UNCLEAN UNDER 3 COMPARTMENT SINK AROUND GREASE TRAP AND UNDER DISH MACHINE. CLEAN AND MAINTAIN FLOORS.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED REAR STORAGE ROOM ACCROSS FROM BATHROOMS WITH EXCESS CLUTTER ACCUMUALTION. MUST DE CLUTTER AND STORE ALL ITEMS 6 INCHES AWAY FROM WALL AND 6 INCHES OFF OF GROUND.
41
86
Jul 2, 2015
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cutting boards that had deep cuts in kitchen prep area shall be replaced. Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), kitchen storage shelving not clean, need cleaning(detailed).
33
Food handler requirements met
Inspector notes: Must provide food handlers list, for next routine inspection.
45
86
Feb 5, 2014
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. MUST LABEL ALL LARGE TALL PLASTIC CONTAINERS HOLDING FLOUR.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROPERLY STORE ALL PLATES AND BOWLS AT SHELVING RACK AT ALL TIMES UPSIDE DOWN TO PREVENT DUST ACCUMULATION.
31
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST DETAIL CLEAN EXHAUST HOOD VENTS IN THE KITCHEN AREA.
38
86
Oct 3, 2013
License
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cutting boards that had deep cuts shall be replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Missing light shields in kitchen prep area, shall be provided, light shields in bathrooms not clean, need cleaning.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Exhaust vents(ventilation)in walk in cooler, cooler not clean, need detailed cleaning.
38
82
Frequently Asked Questions
When was Masti Grill last inspected?
The most recent health inspection at Masti Grill on file is from Oct 9, 2018. The public record contains eight inspections in total.
What is the most common violation at Masti Grill?
Across the inspection record, “proper cooling methods used” has been cited five times, more than any other issue at Masti Grill.
Has Masti Grill's inspection record improved over time?
No. Recent inspections at Masti Grill have averaged around 14 violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Masti Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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