SEP 22
2014
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BISMILLAH RESTAURANT.
YOUR CALL. 72/100
6301 N RIDGE AVE · EDGEWATER, CHICAGO
Last inspected September 22, 2014 · passed
6 of 9 inspections passed, 1 failed, 2 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
9
6 passed · 2 w/ conditions · 1 failed
VIOLATIONS
33
includes 4 critical
RECORDS COVER
3 YEARS
since Oct 2010
INSPECTION HISTORY
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
COOKED AND RAW FOOD STORED PLASTIC GROCERY BAGS,INSIDE COOLERS AND FREEZERS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.OBSERVED PLATE INSIDE THE COOKED FOOD,INSTRUCTED TO PROVIDE UTENSILS WITH WITH HANDLE TO MINIMIZE SOURCE OF CONTAMINATION
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND HOOD EXHAUST NOT CLEAN.GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NO SPLASH GUARD PROVIDED BETWEEN EXPOSED HAND SINK AND DRAIN BOARD,INSTRUCTED TO PROVIDED WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED A MILK CAP USED TO STOP WATER FOR THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE SAID STOPPERS.
AUG 72014PASS W/ CONDITIONS6 violations2 CRITICALDETAILS
AUG 7
2014
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND REACH-IN COOLER IN PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE.AMBIENT AIR TEMP OF 49.7F TO 51.4F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:YOGURT,GOAT ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED CHICKEN ON TOP THE ONE BURNER STOVE AT TEMP OF 118F - 120F - AND 124F,UNIT WAS TURNED OFF.YOGURT AND YOGURT MIX WITH SPICES MADE ON PREMISES AT TEMP OF 52.1 TO 53.6F.COOKED DICED GOAT STORED INSIDE THE CHEST FREEZER AT TEMP OF 69.2F TO 85.9F; MARINATED BEEF AT TEMP OF 61F,ONE AND HALF GALLON OF MILK STORED UNDER THE FRONT COUNTER AT ROOM TEMPERATURE AT TEMP OF 50.7F;COOKED POTATOES MIXED WITH SPICES AT TEMP OF 45.6F TO 47F. MUST OF THE COOKED FOOD WAS COOKED IN THE MORNING OR YESTERDAY. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW HOT FOOD 140F AND ABOVE. FOOD DISCARDED AND DENATURED,POUNDS 90.VALUE$140 CRITICAL VIOLATION:7-38-005(A)
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
COOKED AND RAW FOOD STORED PLASTIC GROCERY BAGS,INSIDE COOLERS AND FREEZERS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.OBSERVED PLATE INSIDE THE COOKED FOOD,INSTRUCTED TO PROVIDE UTENSILS WITH WITH HANDLE TO MINIMIZE SOURCE OF CONTAMINATION
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND HOOD EXHAUST NOT CLEAN.GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NO SPLASH GUARD PROVIDED BETWEEN EXPOSED HAND SINK AND DRAIN BOARD,INSTRUCTED TO PROVIDED WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED A MILK CAP USED TO STOP WATER FOR THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE SAID STOPPERS.
AUG 52014PASSED3 violationsDETAILS
AUG 5
2014
PASSED
3 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND HOOD EXHAUST NOT CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN BELOW FRONT COUNTERS.
MAY 102013PASSED3 violationsDETAILS
MAY 10
2013
PASSED
3 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED DIRT/FOOD BUILD UP ON FLOOR IN HOT WATER TANK ROOM AND PREP AREAS. MUST CLEAN FLOOR ALONG ALL WALLS/CORNERS THROUGHOUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED FOOD/GREASE BUILD UP ON WALL BEHIND COOKING EQUIPMENT. MUST CLEAN WALL AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
METAL STEM THERMOMTER NOT CALIBRATED. MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
OCT 252012PASSED1 violationDETAILS
OCT 25
2012
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEE REPORT DATED ON 10/16/12
show all 9 inspections →
OCT 162012FAILED3 violations1 CRITICALDETAILS
OCT 16
2012
FAILED
3 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED 10 MICE DROPPINGS ON FLOOR AND SHELF INSIDE FRONT STORAGE ROOM AND 8 MICE DROPPINGS INSIDE WASHROOM HANDWASHBOWL CABINET. MUST REMOVE ALL DROPPINGS BY DATE OF REINSPECTION (10/23/12).
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED COOLER GASKETS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE WORKING THERMOMETER INSIDE FRONT PREP EGG REACH IN COOLER.
JUN 92011PASSED4 violationsDETAILS
JUN 9
2011
PASSED
4 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT. OPEN CAN FOODS MUST BE EMPTIED INTO PLASTIC, AND GLASS,OR STAINLESS CONTAINERS BEFORE STORAGE IN COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN FOOD DEBRIS ON STORAGES SHELVES IN BOTH CLOSETS. CLEAN GREASE ON INSIDE HOOD WALLS AT FRONT KITCHEN PREP.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK IN REAR KITCHEN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED FOODSERVICE STAFF WITH NO HAIR RESTRAINT HANDLING FOOD,INSTRUCTED MUST HAVE HAIR RESTRAIN ON.
MAY 32011PASSED4 violationsDETAILS
MAY 3
2011
PASSED
4 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT. OPEN CAN FOODS MUST BE EMPTIED INTO PLASTIC, AND GLASS,OR STAINLESS CONTAINERS BEFORE STORAGE IN COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN FOOD DEBRIS ON STORAGES SHELVES IN BOTH CLOSETS. CLEAN GREASE ON INSIDE HOOD WALLS AT FRONT KITCHEN PREP.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK IN REAR KITCHEN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE STAFF WITH NO HAIR RESTRAINT HANDLING FOOD,INSTRUCTED MUST HAVE HAIR RESTRAIN ON.
OCT 152010PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
OCT 15
2010
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. CROSS CONTAMINATION NOT CONTROLLED. FOUND A PITCHER WITH HANDLE IN YOGURT IN REAR PREP AREA. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOTAL WEIGHT 20 LBS, VALUE $30. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION# 63824-16 COURT DATE 12.9.10, 400 W SUPERIOR, ROOM 112, 10 AM.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS IN ALL CLOSETS AND IN PREP AREAS, ALONG WALLS, BEHIND AND UNDER EQUIPMENT. STORE ALL ITEMS 6" OFF FLOOR. GREASE UNDER DUMPSTER OUTSDE. DETERMINE SOURCE AND MAINTAIN CLEAN DUMPSTER AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. PAINT RAW WOOD IN 2 CLOSETS AND SCATTERED THROUGHOUT PREMISES AS NEEDED. SEAL HOLE AROUND PIPE, RIGHT OF DOOR IN REAR PREP AREA. DETAIL CLEAN ALL WALLS IN FRONT AND REAR PREP AREAS. INCLUDE ALL ATTACHED PIPES. REMOVE ALL ALUMINUM FOIL ON FOOD CONTACT SURFACES IN BOTH PREP AREAS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD FOR LIGHT IN SAMOSA WARMER OR USE SHATTERPROOF BULB. FRONT PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DETAIL CLEAN BOTH HOOD VENTS TO REMOVE ACCUMULATED GREASE. INSTALL BACK FLOW PREVENTION DEVICE ON MOP SINK OR REMOVE THREADS TO PREVENT HOSE USE.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →