Complaint
Dec 4, 2025
12 recorded violations
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. 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
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES 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
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED ALL NECESSARY ITEMS(DISINFECTANT EFFECTIVE AGAINST NOROVIRUS) NOT ON PREMISES FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS. INSTRUCTED TO FOLLOW WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN FRONT PREP AND FIRST FLOOR DISHWASHING AREA. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
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
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED HOT TCS FOOD(HASH BROWN) HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 118.0-124.0F. INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 0.25LBS. CONSOLIDATED WITH VIOLATION BELOW PRIORITY VIOLATION 7-38-005 CITATION ISSUED
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 COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 54.3-59.4F. OBSERVED COLD TCS FOODS, MILK(59.2F), SAUSAGE CHEESE AND BACON ON BUN(57.7-58.1F), SAUSAGE, EGG AND CHEESE SANDWICH(55.6-55.9F), WESTERN STYLE OMELET WRAP(57.7-58.1F), RIB SANDWICH(57.6-57.7F), CHEESEBURGER(57.6-57.7F), BREAKFAST BURRITO(58.6-59.0F), CHICKEN CAESAR WRAP(58.5-58.6F), TURKEY CHEDDAR WRAP(56.8-58.6F), HAM AND CHEESE SANDWICH(54.9-57.9F), CHICKEN SALAD SANDWICH(58.5F), TUNA SALAD SANDWICH(58.1-58.5F), ALL AMERICAN SUB(54.9-59.4F), EGG SALAD SANDWICH(58.1-58.6F), VANILLA CREAMER(55.0F), HAM AND CHEESE LUNCHABLES(54.3-57.7F), CHEESE SAUCE(55.9-56.8F), TURKEY AND CHEESE LUNCHABLES(54.5-57.7F), CHEESE CURDS( 58.5-59.2F), TURKEY AND CHEESE SUB(57.7F), CHEESE AND MEAT SNACK(56.3F), YOGURT(55.6-56.2F) AND HALF AND HALF(56.5-57.1F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $1100 WEIGHING 70LBS. CONSOLIDATED WITH VIOLATION ABOVE PRIORITY VIOLATION 7-38-005 CITATION ISSUED
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
OBSERVED WALK IN/REACH IN COOLER AT IMPROPER AMBIENT TEMPERATURE OF 59.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK IN/REACH IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED OPENING IN MIDDLE OF FRONT ENTRANCE DOUBLE DOORS. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED BOXES STORED ON FLOOR IN REAR STORAGE AREA AND BOXES OF EQUIPMENT STORED ON FLOOR IN LARGE STORAGE AREA WITH THREE COMPARTMENT SINK IN BASEMENT. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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 WATER FLOWING FROM TOP OF FAUCET OF ONE COMPARTMENT SINK IN BASEMENT.INSTRUCTED TO REPAIR FAUCET OF ONE COMPARTMENT SINK IN BASEMENT. OBSERVED MISSING UTILITY SINK IN BASEMENT. INSTRUCTED TO REPLACE MISSING UTILITY SINK IN BASEMENT AND MAINTAIN.
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 MISSING CEILING TILES THROUGHOUT LARGE STORAGE ROOM IN BASEMENT WITH THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE ALL MISSING CEILING TILES IN LARGE STORAGE ROOM IN BASEMENT WITH THREE COMPARTMENT SINK.
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
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
OBSERVED PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2566046 DATED 10/27/2022 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Dec 4, 2025 · Original Source