Zaiqa Indian Restaurant
Last inspected: Oct 7, 2010
100
Score
Zaiqa Indian Restaurant appears in inspection records five times, starting in 2010. The newest entry in the record is dated Oct 7, 2010. Diners can read the low risk label as a sign that recent inspections have gone well. Public records show no inspections at Zaiqa Indian Restaurant since Oct 7, 2010, so this file may not reflect current conditions.
Recent visits have produced comparable findings, with counts hovering near zero violations per visit.
When inspectors have written things up, “walls, ceilings, attached equipment constructed per code” has been the most frequent reason, cited three times.
The city-wide average for Chicago sits at 81, putting Zaiqa Indian Restaurant on the better side of that line. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 7, 2010
Complaint
No violations found.
100
Oct 5, 2010
Complaint
No violations found.
100
Sep 9, 2010
Reinspection
2 minor violations.
View 2 violations
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. FOUND FLOORS NOT CLEAN AT REAR PREPARATION AREAS/BASEMENT DRY STORAGE. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.
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. FOUND WALLS NOT CLEAN AT MAIN KITCHEN AREAS (DUSTY AND GREASY). MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
35
90
Aug 24, 2010
Complaint
6 minor violations.
View 6 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Found fruit fly/fly activity at premises. (observed about 30 flies on walls/flying) serious violation. citation issued.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. Found outside garbage areas not clean. (excessive litter on floors by outside dumpster and rear entry). serious violation. citation issued.
19
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. Found floors not clean at rear preparation areas/basement dry storage.
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. Found walls not clean at main kitchen areas.(dusty and greasy)
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Found burnt lightbulbs at rear storage.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Found basement storage areas not clean.
41
74
Feb 2, 2010
Routine
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
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. 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)
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. 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.
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. MUST SEAL OPENING ALONG THE BOTTOM OF REAR DOOR LEADING TO REAR PORCH. ALSO REPLACE ALL WORN CUTTING BOARDS.
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. 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.
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. 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.
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. MUST DETAIL CLEAN WALLS IN PREP AREA AND THROUGHOUT WHERE NEEDED.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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.
41
61
Frequently Asked Questions
When was Zaiqa Indian Restaurant last inspected?
The most recent health inspection at Zaiqa Indian Restaurant on file is from Oct 7, 2010. The public record contains five inspections in total.
What is the most common violation at Zaiqa Indian Restaurant?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited three times, more than any other issue at Zaiqa Indian Restaurant.
Has Zaiqa Indian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Zaiqa Indian Restaurant have averaged around zero violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Zaiqa Indian Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants