CHICAGO, IL - HIMALAYAN - CURRY AND PIZZA received citations for health code violations during an inspection on 04/11/2023.
Located at 2312 N LINCOLN AVE, the facility is part of CHICAGO's diverse food service industry. Routine inspections help maintain consistent safety standards throughout the city's dining establishments.
The inspection identified 4 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation related to food temperatures. Inspectors documented: Proper Hot Holding Temperatures - Comments: Observed the Following Tcs Foods Held Hot in a Steam Table at Improper Temperatures. Chicken at 122.7f, Curry Sauce at 123.2f & 74.4f, Spinach at 83.1f. All Foods Discarded. Reviewed Prepared Tcs Foods Must Be Rapidly Reheated to 165.f Then Held Hot in the Steam Table at 135f or Above. Priority Violation 7-38-005 Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The second violation involved food temperatures. Inspectors documented: Proper Cold Holding Temperatures - Comments: Observed Prepared Yogurt Held at Improper Food Temperatures in Buckets on the Floor of the Rear Kitchen. Homemade Yogurt Noted at 77.9f & 76.1f. All Discarded. Reviewed Proper Cold Holding Temperatures. Priority Violation 7-38-005. See the Above Violation #21 for Citation.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The third violation regarded management certification. Inspectors documented: Compliance with Variance/specialized Process/haccp - Comments: Observed Approximately 20 Lbs Yogurt Homemade on the Premises Without an Approved Variance. Must Obtain an Approved Variance From C.d.p.h. Manager Discarded. Priority Foundation Violation 7-38-005 Citation Issued.. The FDA Food Code mandates that at least one employee with supervisory responsibility be a certified food protection manager to ensure active managerial control. For more information, see FDA certified food protection manager requirements. Lack of knowledge about allergen management can result in allergic reactions.
The fourth violation related to food safety requirements. Inspectors documented: Variance Obtained for Specialized Processing M. Violations of health codes can increase the risk of foodborne illness.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/11/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN NOT IN THE ORIGINAL CONTAINER.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND COOLERS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: : OBSERVED INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS A LINER FOR COOLER SHELVING. SURFACE MUST BE SMOOTH AND CLEANABLE, AND NON-ABSORBENT MATERIAL.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR OF STOVE TOPS WITH FOOD DEBRIS.MUST CLEAN AND MAINTAIN. ALL METAL SURFACES WITH PLASTIC AND TIN FOIL AS A PROTECTANT MUST BE REMOVED. SURFACES MUST BE SMOOTH AND CLEANABLE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST AND FOOD DEBRIS ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING CERTIFICATES.; MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED ON TOP OF 2-DOOR COOLER AT ROOM TEMPERATURES. OBSERVED COOKED CHICKEN BREAST TEMPERATURE RANGING BETWEEN 98.8F-112.3F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 33LBS OF FOOD VALUE OF $98. MUST MAINTAIN ALL COLD FOODS AT 41.0F OR BELOW. CRITICAL VIOLATION 7-38-005 CITATION ISSUED.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN NOT IN THE ORIGINAL CONTAINER.; PERSONAL CLEANLINESS - Comments: OBSERVED EMPLYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS PREPARED AND SERVED. MUST WERE HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND COOLERS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS A LINER FOR COOLER SHELVING. SURFACE MUST BE SMOOTH AND CLEANABLE, AND NON-ABSORBENT MATERIAL; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR OF STOVE TOPS WITH FOOD DEBRIS.MUST CLEAN AND MAINTAIN. ALL METAL SURFACES WITH PLASTIC AND TIN FOIL AS A PROTECTANT MUST BE REMOVED. SURFACES MUST BE SMOOTH AND CLEANABLE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST AND FOOD DEBRIS ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SOILED MOPS IMPROPERLY STORED AT THE UTILITY SERVICE SINK WITH MOP HEADS PILED ON THE FLOOR. MOPS HEADS MUST BE STORED INVERTED.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING CERTIFICATES.; PREVIOUS CORE VIOLATION CORRECTED - Comments: OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2574520 ON 04/18/2023. #45. ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS. #47. MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS. #55. ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED. PLASTIC AND TAPE ON THE FLOOR OF THE FRONT SERVICE COUNTER. MUST REMOVE. #58. NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-090. CITATION ISSUED.; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.11(A; C)-- ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19-- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114---- ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.-----PLASTIC AND TAPE ON THE FLOOR OF THE FRONT SERVICE COUNTER. MUST REMOVE.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: : 4-301.14-- NOTED ONE BURNER GAS STOVE NOT UNDER VENTILATION. MUST PROVIDE ADEQUATE VENTILATION DIRECTLY ABOVE THE STOVE OR REMOVE.; ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13-- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.; PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD HOT IN A STEAM TABLE AT IMPROPER TEMPERATURES. CHICKEN AT 122.7F, CURRY SAUCE AT 123.2F & 74.4F, SPINACH AT 83.1F. ALL FOODS DISCARDED. REVIEWED PREPARED TCS FOODS MUST BE RAPIDLY REHEATED TO 165.F THEN HELD HOT IN THE STEAM TABLE AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED PREPARED YOGURT HELD AT IMPROPER FOOD TEMPERATURES IN BUCKETS ON THE FLOOR OF THE REAR KITCHEN. HOMEMADE YOGURT NOTED AT 77.9F & 76.1F. ALL DISCARDED. REVIEWED PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #21 FOR CITATION.; COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED APPROXIMATELY 20 LBS YOGURT HOMEMADE ON THE PREMISES WITHOUT AN APPROVED VARIANCE. MUST OBTAIN AN APPROVED VARIANCE FROM C.D.P.H. MANAGER DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: NO HACCP/VARIANCE ON SITE FOR YOGURT PREPARED ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 SEE VIOLATION #29 FOR CITATION.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK RICE CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL SERVICE REPORTS ON THE PREMISES. PEST CONTROL LOG BOOK ON SITE WITH SERVICE CONTRACT ONLY DATED 12-20-21 WITH NO SERVICE REPORTS. MUST PROVIDE A CURRENT LOG BOOK WITH CURRENT SERVICE REPORT FROM A LICENSED PEST CONTROL CO. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.; PERSONAL CLEANLINESS - Comments: ALL FOOD PREPARERS MUST WEAR EFFECTIVE HAIR AND BEARD RESTRAINTS.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: FOOD UTENSILS MUST NOT BE STORED DIRECTLY NEXT TO OR ABOVE THE HAND WASHING SINK.; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: PREP COOLER CUTTING BOARD WITH DEEP BLACKENED GROOVES. MUST RESURFACE OR REPLACE.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK THE SANITIZATION LEVEL AT THE THREE COMPARTMENT SINK WHILE WASHING, RINSING AND SANITIZING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF COOLERS AND FREEZERS WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR OF STOVE TOPS WITH FOOD DEBRIS.MUST CLEAN AND MAINTAIN. ALL METAL SURFACES WITH PLASTIC AND TIN FOIL AS A PROTECTANT MUST BE REMOVED. SURFACES MUST BE SMOOTH AND CLEANABLE.; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED THE OUTSIDE GREASE RECEPTACLE IN THE ALLEY WITH EXCESSIVE GREASE SPILLAGE ON THE SURROUNDING GROUND AND GREASE SPILLAGE ON THE OUTSIDE OF THE CONTAINER DRIPPING DOWN ON THE GROUND. SURROUNDING GROUND WITH FOOD AND PAPER DEBRIS. INSTRUCTED TO REMOVE ALL GREASE FROM OUTSIDE OF THE CONTAINER, GREASE AND DEBRIS ON THE SURROUNDING GROUND. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WOODEN PALLET STORED ON THE OUTSIDE PATIO MUST BE REMOVED.---- ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT THE FACILITY IN ALL AREAS OF KITCHEN, DISH, FRONT COUNTER WITH DIRT, DEBRIS AND GREASE.----EXCESSIVE FOOD SPLATTER ON WALLS THROUGHOUT STOVE AREA. MUST CLEAN AND MAINTAIN ALL.----PLASTIC AND TAPE ON THE FLOOR OF THE FRONT SERVICE COUNTER.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS. MUST REMOVE ALL.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED ONE BURNER GAS STOVE NOT UNDER VENTILATION. MUST PROVIDE ADEQUATE VENTILATION DIRECTLY ABOVE THE STOVE OR REMOVE.; ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE..
Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Lack of knowledge about allergen management can result in allergic reactions.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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