License
Feb 5, 2024
3 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-202.12(A) OBSERVED INADEQUATE HOT WATER AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP/CUSTOMER SERVICE AREA. HOT WATER ONLY REACHED 91F DURING THE INSPECTION. PLUMBERS ARRIVED AND ADJUSTED THE HOT WATER TEMPERATURE, AND BY THE END OF THE INSPECTION, HOT WATER WAS MAINTAINED AT 100F AT THE HAND WASHING SINK. INSTRUCTED TO MAINTAIN 100F AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C).
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
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. THE MANAGER WAS ABLE TO PROVIDE A THERMOMETER BY THE END OF THE INSPECTION. PRIORITY FOUNDATION 7-38-005.
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
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.13 OBSERVED NO DRAINBOARDS LOCATED BY THE 3-COMPARTMENT SINK AREA. INSTRUCTED TO PROVIDE DRAINBOARDS.
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 5, 2024 · Original Source