ZIG ZAG KITCHEN.

Chicago Health Dept

2436 N LINCOLN AVE · LINCOLN PARK, CHICAGO

Last inspected 2014.

5 inspections on record since 2010 · Last inspected Feb 2014.

Last inspected Feb 2014. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2014

INSPECTION HISTORY

FEB 18

2014

PASS 8 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPLACING WHERE WORN. MUST REPLACE AND MAINTAIN AT ALL TIMES.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

Minor Sanitation

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

TOILET ROOMS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Minor Sanitation

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL UNNECESSARY CLUTTER IN 1ST FLOOR MOP CLOSET MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

JUN 25

2013

PASS 4 violations 1 CRITICAL

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RUSTY SHELVING INSIDE UPRIGT COOLER IN FIRST FLOOR PREP AREA AND REACH-IN COOLER IN BASEMENT. MUST REPAINT OR REPLACE.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOOR IN BASEMENT NEAR TO EXIT DOOR AND ALONG WALLBASE. REMOVE DIRT BUILD-UP.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WATER DEMAGED REAR CEILING IN BASEMENT MUST REPAIR.

Critical Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE.

MAY 24

2012

PASS W/ CONDITIONS 4 violations 1 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN INTERIOR OF THE ICE MACHINE AND VENTILATION HOOD AND FILTERS.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN THE FLOOR BEHIND THE COOK'S LINE AND UNDER THE 3 COMPARTMENT SINK.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN THE CEILING TILES IN THE PREP AREA WITH DUST AND SOOT ON THEM.

JAN 4

2011

PASS 8 violations 1 CRITICAL

Critical Sanitation

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

VIOLATION WAS CORRECTED ON 12-30-10.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

VIOLATION REMAINS

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

VIOLATION REMAINS

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION REMAINS.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

VIOLATION REMAINS.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

VIOLATION REMAINS.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

VIOLATION REMAINS.

Minor Sanitation

LINEN: CLEAN AND SOILED PROPERLY STORED

VIOLATION REMAINS.

DEC 30

2010

PASS W/ CONDITIONS 12 violations 4 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

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.

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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.

Critical Employee Hygiene

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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.

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS AT KITCHEN EXPOSED HAND SINK.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS IN BASEMENT MUST BE LABELED.

Minor Sanitation

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. ALL TO GO CONTAINERS ON COOKS LINE AND IN BASEMENT STORAGE MUST BE INVERTED.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

Minor Sanitation

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. 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.

Minor Sanitation

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. 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.

Minor Plumbing & Waste

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. MUST INSTALL NOZZLE ON THREE COMPARTMENT SINK THAT REACHES ALL THREE COMPARTMENTS. MUST NOT HAVE SPRAY ARM ONLY.

Minor Sanitation

LINEN: CLEAN AND SOILED PROPERLY STORED

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.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

Report an error on this page →