Complaint
Apr 1, 2026
7 recorded violations
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS BEEF WERE PREPARED AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED HIGH TEMPERATURE DISH MACHINE IN REAR DISH AREA MAINTAINING IMPROPER FINAL RINSE TEMPERATURE OF 149.3F. MACHINE TAGGED AND HELD FOR INSPECTION. SEE COMMENTS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN DISH MACHINE SO THAT IT ACHIEVES A FINAL RINSE BETWEEN 180-192F. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
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
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED MEAT THAWING ON PREP TABLE IN REAR PREP AREA. INSTRUCTED TO ONLY THAW UNDER COLD RUNNING WATER OR IN MECHANICAL REFRIGERATION.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO METAL STEM THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK CONTAINER OF SUGAR NOT LABELLED. INSTRUCTED TO LABEL WITH COMMON NAME.
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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED BUILD UP OF GREASE AND GRIME ON FILTERS IN HOOD OVER REAR COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED 8 EMPLOYEES AT TIME OF INSPECTION WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ONSITE AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Apr 1, 2026 · Original Source