OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER. INSTRUCTED TO REPLACE
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.
Official record from Chicago Department of Public Health, Sep 25, 2025 · Original Source
Canvass
Oct 21, 2024
Pass
4 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED 1-DOOR UPRIGHT COOLER (NEAR KITCHEN ENTRANCE) MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED BAGS OF NON-TCS AND NON-ALLERGEN FOOD ITEMS (DRIED BEANS, BAKING MATERIALS) PACKAGED ON-SITE LABELED AS 'MISC.' AND PRESENTED FOR SALE. INSTRUCTED TO UPDATE LABELS FOR ITEMS PACKAGED ON-SITE WITH ADEQUATE FOOD IDENTITY INFORMATION AS REQUIRED BY THE LAW AND MAINTAIN. PERSON-IN-CHARGE VOLUNTARILY REMOVED ITEMS FROM SALE UNTIL LABELS ARE UPDATED.
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.
OBSERVED IN-USE KNIVES STORED IN BETWEEN WALL AND CUTTING BOARD AT THE KITCHEN AREA PREP TABLE. INSTRUCTED TO REMOVE KNIVES FROM BETWEEN WALL AND STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE BETWEEN USES AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED NONFOOD-CONTACT SURFACES OF BAND SAW MEAT CUTTER TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.