Complaint
Jun 1, 2026
8 recorded violations
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER ON-SITE DURING ALL HOURS OF FOOD OPERATION. 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 FOOD EMPLOYEE ON-SITE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE WHILE TCS FOOD ITEMS ARE BEING PREPARED (SANDWICHES, SOUPS, SALADS). INSTRUCTED TO PROVIDE AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN ORIGINAL CERTIFICATE(S) ON-SITE AND POSTED IN PUBLIC VIEW AT ALL HOURS OF FOOD OPERATIONS. 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
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND SOAP NOT PROVIDED AT THE COFFEE PREPARATION AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE HAND SOAP TO ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE PROVIDED HAND SOAP TO COFFEE PREPARATION AREA HANDWASHING SINK ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2-DOOR DRAWER COOLER AT THE MAIN KITCHEN LINE IN POOR REPAIR, INTERNAL AMBIENT AIR TEMPERATURE OF 55.0F AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE OF COOLER MALFUNCTION AND PROVIDED PROOF OF WORK ORDER REQUEST PLACED PRIOR TO INSPECTION, NO TCS FOOD ITEMS INSIDE LISTED COOLER AT TIME OF INSPECTION. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. INSTRUCTED TO REPAIR OR REPLACE COOLER TO MAINTAIN TCS FOOD ITEMS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005 NO 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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK DRY FOOD CONTAINERS (SALT, BROWN SUGAR, FLOUR) AT THE REAR BAKERY/OVEN AREA NOT LABELED. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN AT ALL TIMES.
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
OBSERVED NO SPLASH GUARD PROVIDED AT THE HANDWASHING SINK IN THE WAREWASHING AREA DIRECTLY ADJACENT TO BAKERY RACK OF OPEN BREAD AND OTHER BAKED FOOD ITEMS. INSTRUCTED TO RELOCATE BAKERY RACK OR PROVIDE SPLASH GUARD OR OTHER MEANS TO PREVENT CONTAMINATION OF OPEN FOODS FROM SPLASH OR SPILLAGE 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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED FAUCET AT THE MAIN KITCHEN LINE AREA HANDWASHING SINK IN POOR REPAIR, LEAKING BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE MAIN KITCHEN LINE AREA HANDWASHING SINK FAUCET TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED INTENSITY OF LIGHTING IN THE WALK-IN FREEZER TO BE INSUFFICIENT, LIGHT FIXTURE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE WALK-IN FREEZER LIGHT FIXTURE AND MAINTAIN LIGHTING OF SUFFICIENT INTENSITY FOR THIS AREA.
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, Jun 1, 2026 · Original Source