License
Feb 19, 2025
4 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED METERED FAUCET AT THE EMPLOYEE WASHROOM HANDWASHING SINK IN POOR REPAIR, PROVIDES WATER FOR LESS THAN 15 SECONDS UPON ACTIVATION, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE FAUCET AND MAINTAIN METERED FAUCETS TO PROVIDE FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK DRY FOOD CONTAINERS IN THE MAIN KITCHEN AREA MISSING LABELS WITH THE COMMON NAME OF THE FOOD STORED. INSTRUCTED TO PROVIDE ALL BULK DRY FOOD CONTAINERS WITH LABELS IDENTIFYING THE COMMON NAME OF THE FOOD STORED AND MAINTAIN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED WALK-IN FREEZER RIGHT-HAND FAN BLADE COLLIDING WITH FAN COVER AND IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE WALK-IN FREEZER FAN AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED: WALLS AND FLOORS SURROUNDING UTILITY SINK IN THE KITCHEN AREA UTILITY CLOSET, FLOORS BENEATH EQUIPMENT IN THE BAR AREA. INSTRUCTED TO CLEAN WALLS, FLOORS, AND CEILING SURROUNDING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Feb 19, 2025 · Original Source