Complaint
Jun 16, 2026
4 recorded violations
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION.
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
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN BEEF ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) 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
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-GUACAMOLE 47.3F, CUT LETTUCE 45.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $72.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
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
APPROVED THAWING METHODS USED
Inspector’s notes
NOTED BAGS OF PACKAGED TCS FOODS AT THE PREP TABLE. MANAGER STATED THAT THE PRODUCTS WERE THERE FOR DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.TEMPERATURE OF FOOD ITEMS WERE ADEQUATE AT THE TIME OF INSPECTION.
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 record from Chicago Department of Public Health, Jun 16, 2026 · Original Source