Zanzabar
Last inspected: Jul 11, 2014
90
Score
Going back to 2010, Zanzabar has five inspections in the public record. On Jul 11, 2014, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings. The most recent inspection at Zanzabar is from Jul 11, 2014, and nothing newer appears in the public record.
Violation counts have held steady across recent visits, averaging around two violations each.
“Appropriate method of handling of food (ice) hair restraints” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 11, 2014
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND SHELVING UNITS AT BASEMENT DRY STORAGE UNDER DRAINAGE PIPING.
32
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOODHANDLERS NOT WEARING HAIR RESTRAINTS.
42
90
Nov 12, 2013
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN FLOORS UNDERNEATH 3 COMPARTMENT SINK AT THE PREP AREA.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO CLEAN FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: NOTED EMPLOYEES WITH PONY TAILS, HOWEVER HAD HAIR ON THEIR FACES AND HAIR NOT CONTAINED. INSTRUCTED TO CONTAIN HAIR AT THE FOOD PREP AREA WITH HAIR NETS OR CAPS ETC.
42
86
Jul 26, 2012
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS AND DIRT/DUST BUILD UP ON FLOOR ALONG CORNERS THROUGHOUT BASEMENT. MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND CLEAN FLOOR IN BASEMENT UNDER AND AROUND ALL SHELVES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN WALLS IN DINING AREA AND MAINTAIN
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NO THERMOMETER INSIDE MILK REACH IN COOLER. MUST PROVIDE THERMOMETER FOR COOLER.
40
86
Oct 19, 2011
Routine
7 minor violations.
View 7 violations
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. INSTRUCTED TO INVERT ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTERS THROUGHOUT.
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 PROVIDE SPLASH GUARD ON EXPOSE AHND WASH SINK ON BOTH SIDES. ALSO NEED TO INCASE (INSULATE) PIPES THAT RUNS ABOVE STORAGE AREAS IN BASEMENT. REPAIR FREEZER DOOR IN BASEMENT TO LATCH ON PROPERLY.
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. CLEAN STAINS ON TOILET BOWLS,MOP SINK,INSIDE OF EXPOSE HAND WASH SINK WITH COFFEE STAINS, AND INSIDE TOP WALLS OF MICROWAVE OVEN.
33
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROVIDE BUCKET WITH SANITIZER FOR WIPE CLOTHS ON PREP TABLES AND ON HAND WASH SINK,FOR WIPING PREP SURFACES DURING OPERATIONS,AND CHANGE OR REPLACE SANITIZING SOLUTION EVERY 4 HRS OR IF IT GETS DIRTY BEFORE 4 HRS.ALSO NEED TO PROVIDE A SEPARATE HAMPER FOR SOILED ONES.
39
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER INSIDE ALL COOLERS AND FREEZERS.
40
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. INSTRUCTED TO ORGANIZE CLUTTER IN BASEMENT , AND THE OFFICE.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO HAVE ALL EMPLOYEES HANDLING FOODS TO HAVE HAIR RESTRAIN ON AT ALL TIMES.
42
70
Aug 19, 2010
Routine
4 minor violations.
View 4 violations
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 utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving in bsmt., storage areas need cleaning.
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.floors in bsmt storage areas not clean need cleaning.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in storage areas not clean need cleaning.
36
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. 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. exhaust vents(ventilation)in prep areas, bathrooms not clean need cleaning.
38
82
Frequently Asked Questions
When was Zanzabar last inspected?
The most recent health inspection at Zanzabar on file is from Jul 11, 2014. The public record contains five inspections in total.
What is the most common violation at Zanzabar?
Across the inspection record, “appropriate method of handling of food (ice) hair restraints” has been cited three times, more than any other issue at Zanzabar.
Has Zanzabar's inspection record improved over time?
Results have been roughly steady. Inspections at Zanzabar have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Zanzabar 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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