Zig Zag Kitchen
Last inspected: Feb 18, 2014
67
Score
Across the available record, Zig Zag Kitchen has five inspections on file, the first dated 2010. The most recent visit was on Feb 18, 2014. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Public records show no inspections at Zig Zag Kitchen since Feb 18, 2014, so this file may not reflect current conditions.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to four violations before.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up five times.
By comparison, the average Chicago facility scores 81, putting Zig Zag Kitchen on the weaker side. The inspection history reads as standard for a restaurant of this size.
5
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Feb 18, 2014
Routine
8 minor violations.
View 8 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL MULTI USE UTENSILS MUST BE CLEANED AND STORED IN A CLEAN SANITIZED MANNER, ALL SINGLE SERVE UTENSILS MUST BE TURNED THE SAME WAY SO AS TO NOT CONTAMINATE THE UTENSIL. MUST CORRECT AND MAINTAIN AT ALL TIMES.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPLACING WHERE WORN. MUST REPLACE AND MAINTAIN AT ALL TIMES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN INTERIOR OF REACH IN FREEZERS IN BASEMENT AREA, MUST CLEAN INTERIOR OF OVENS AT 1ST FLOOR PREP AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGH OUT 1ST AND BASEMENT PREP AREAS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT TO REMOVE SPILLS AND BUIKLD UP.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AND CEILINGS IN THE BASEMENT AND 1ST FLOOR PREP IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP OF DUST. MUST CLEAN AND MAINTAIN AT ALL TIMES.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: TOILET ROOMS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD. MUST CLEAN AIR VENTS THROUGH OUT. MUST CLEAN AIR VENT IN WALK IN COOLER. MUST CLEAN TO REMOVE ALL DUST BUILD UP.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL UNNECESSARY CLUTTER IN 1ST FLOOR MOP CLOSET MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
41
67
Jun 25, 2013
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUSTY SHELVING INSIDE UPRIGT COOLER IN FIRST FLOOR PREP AREA AND REACH-IN COOLER IN BASEMENT. MUST REPAINT OR REPLACE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOOR IN BASEMENT NEAR TO EXIT DOOR AND ALONG WALLBASE. REMOVE DIRT BUILD-UP.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WATER DEMAGED REAR CEILING IN BASEMENT MUST REPAIR.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE.
41
82
May 24, 2012
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED MEAT SAUCE AT 47.3F, MARINARA SAUCE AT 55.4F, SAUSAGE AT 47.4F, AND CHEESE AT 46.4F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005A.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN INTERIOR OF THE ICE MACHINE AND VENTILATION HOOD AND FILTERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR BEHIND THE COOK'S LINE AND UNDER THE 3 COMPARTMENT SINK.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE CEILING TILES IN THE PREP AREA WITH DUST AND SOOT ON THEM.
35
82
Jan 4, 2011
Tag Removal
8 minor violations.
View 8 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: VIOLATION WAS CORRECTED ON 12-30-10.
6
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: VIOLATION REMAINS
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: VIOLATION REMAINS
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION REMAINS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: VIOLATION REMAINS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VIOLATION REMAINS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VIOLATION REMAINS.
38
Linen: clean and soiled properly stored
Inspector notes: VIOLATION REMAINS.
39
67
Dec 30, 2010
Routine
12 minor violations.
View 12 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. OBSERVED MIDDLE COOKS LINE COOLER WITH AMBIENT TEMPERATURE OF 44.7F WITH FOODS SUCH AS CHEESE AT 48F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND C.D.P.H. CONTACTED BY FAX REQUEST FOR INSPECTION AND TAG REMOVAL AT 312-746-4240.
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. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 5LBS TURKEY @ 49.2F, 1LB TUNA SALAD @ 55F, 20LBS ASSORTED CHEESES RANGING BETWEEN 45.7F, TO 48F. ALL FOODS DISCARDED. MANAGEMENT ESTIMATES VALUE TO BE $50.00.
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED DURING INSPECTION COOK ON COOKS LINE TAKE FROM PAN WITH BARE HANDS SHREDDED CARROTS AND PUT INTO MOUTH AND EAT IT. THEN PROCEEDED WITH DUTY OF REMOVING PANS OF FOOD FROM COOKS LINE.
6
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS AT KITCHEN EXPOSED HAND SINK.
12
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. BULK FOOD CONTAINERS IN BASEMENT MUST BE LABELED.
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 TO GO CONTAINERS ON COOKS LINE AND IN BASEMENT STORAGE MUST BE INVERTED.
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 NOT USE TIN FOIL AS LINER FOR SHELVING IN BASEMENT PREP.
32
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 INSTALL SPLASH GUARD AT COOKS LINE EXPOSED HAND SINK.
32
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 THE FOLLOWING AREAS DIRTY WITH DEBRIS, MUST BE CLEANED: AROUND GREASE TRAP, IN REAR CLOSET, IN BASEMENT BEHIND UNUSED COOLER. MUST PROVIDE FLOOR DRAIN COVER IN BASEMENT.
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 DISH MACHINE AND WALL UNDER MACHINE WITH DIRT AND GREASE. MUST CLEAN. WALL CAULKING AT DISH MACHINE WITH MOLDY CAULKING MUST REPLACE. WALL AT WASH BASIN IN RIGHT SIDE WASHROOM WITH CRACKS/CREVICES. MUST REPAIR.
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. MUST INSTALL NOZZLE ON THREE COMPARTMENT SINK THAT REACHES ALL THREE COMPARTMENTS. MUST NOT HAVE SPRAY ARM ONLY.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored. COOKS PREP WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
39
55
Frequently Asked Questions
When was Zig Zag Kitchen last inspected?
The most recent health inspection at Zig Zag Kitchen on file is from Feb 18, 2014. The public record contains five inspections in total.
What is the most common violation at Zig Zag Kitchen?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Zig Zag Kitchen.
Has Zig Zag Kitchen's inspection record improved over time?
No. Recent inspections at Zig Zag Kitchen have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Zig Zag Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants