Complaint
May 27, 2026
6 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND TCS FOODS AT IMPROPER TEMPERATURES. FOUND RAW FISH, DUMPLINGS AND VEGGIES IN TWO DOOR COOLER AT 66F. FOUND COOKED RICE IN A RICE COOKER AT 80F. RICE LEFT IN UNIT OVERNIGHT. FOOD WAS DISCARDED VALUED AT $200 AND 16 LBS. PRIORITY VIOLATION ISSUED FOR FOOD REQUIREMENTS 7-38-005 CITATION ISSUED. CORRECTED ON SITE.
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
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
INADEQUATE TEMPERATURE OF REFRIGERATION UNIT. FOUND A TWO DOOR COOLER IN A SMALL PREP AREA ON THE FIRST FLOOR AT 66.5F; INSTRUCTED TO MAINTAIN UNIT AT 41F OR BELOW AT ALL TIMES. UNIT TAGGED HELD FOR INSPECTION. PRIORITY VIOLATION ISSUED FOR FOOD REQUIREMENTS 7-38-005 CITATION ISSUED. CORRECTED ON SITE.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACE OF COOKING BURNER IN KITCHEN AND SHELVES INSIDE OF THE WALK-IN COOLER.
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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED A LEAK AT THE PIPE UNDER THE EXPOSED HANDSINK IN THE DISHWASHING AREA OF THE KITCHEN ON THE SECOND FLOOR AND THE UTILITY SINK IN THE SECOND FLOOR KITCHEN CLOGGED; INSTRUCTED TO UNCLOG SINK AND REPAIR LEAK.
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
OBSERVED DUST ON THE CEILING VENTS IN THE KITCHEN AND WASHROOMS. OBSERVED DUST ON THE VENTILATION FANS ON THE CEILINGS OF THE WASHROOMS. INSTRUCTED TO CLEAN ALL TO REMOVE DUST OBSERVED. OBSERVED DUST ON THE FAN COVERS INSIDE OF THE WALK-IN COOLER; INSTRUCTED TO CLEAN FAN COVERS.
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
LIGHT DUST OBSERVED ON THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT; INSTRUCTED TO CLEAN.
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 27, 2026 · Original Source