Short Form Complaint
May 20, 2026
7 recorded violations
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 ALL BULK FOOD STORAGE CONTAINERS IN NEED OF LABELING FOR PROPER IDENTIFICATION. INSTRUCTED TO ADD IDENTIFIERS 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
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-303.12 OBSERVED BUILD UP IN THE INTERIOR OF THE ICE MACHINE AND ON THE BASES OF THE BLENDERS. INSTRUCTED TO DETAIL, CLEAN, AND MAINTAIN
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
3-304.14 ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO DETAIL, CLEAN, 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 wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) THE FOLLOWING ARE IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD BUILDUP: ALL COOKING EQUIPMENT, ALL PREP TABLES, ALL STORAGE SHELVES, AND ALL AREAS WHERE ITEMS ARE BEING STORED. INSTRUCTED TO DETAIL, CLEAN, 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 wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
5-403.12 FLOOR IN BASEMENT HAS WASTEWATER POOLING AROUND THE MOP SINK. INSTRUCTED TO REMOVE ALL STANDING WATER AND MAINTAIN CLEAR AND DRY
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11 FLOORS AND WALLS IN FRONT PREP AREA AND IN 3 COMP SINK AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER, FOOD BUILD UP, AND ALL STANDING WATER. INSTRUCTED TO DETAIL, CLEAN, 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 wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-304.11 MECHANICAL VENTILATION IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE, AND DUST BUILD UP. INSTRUCTED TO DETAIL, CLEAN, AND MAINTAIN
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 record from Chicago Department of Public Health, May 20, 2026 · Original Source