License
Jan 21, 2026
6 recorded violations
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES AT THE TIME OF INSPECTION. INFORMED THAT THE CITY OF CHICAGO ORIGINAL FOOD SERVICE SANITATION CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE STORED, HANDLED AND SERVED. 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 THE FOLLOWING HANDWASHING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER AT THE HAND WASH SINKS IN THE GIRLS WASHROOM AT 82.2F AND 82F AND THE BOYS WASHROOM AT 84F AND 84.4F INSTRUCTED THAT HOT WATER AT ALL HANDWASHING SINKS MUST BE AT LEAST 100F. SUGGESTED CONTACTING A SERVICE TECHNICIAN/PLUMBER. PERSON IN CHARGE CONTACTED A PLUMBER BY TELEPHONE AND MADE ADJUSTMENTS. OBSERVED HOT WATER AT THE PROPER TEMPERATURE AT 100.6F AND 101F IN THE GIRLS WASHROOM AND IN THE BOYS WASHROOM 100.3F AND 100.6F. PRIORITY 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
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED IMPROPER STORAGE OF WET WIPING CLOTHS IN THE KITCHEN/PREP AREA. INSTRUCTED TO STORE PROPERLY IN A SANITIZING SOLUTION BETWEEN USAGE.
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
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED FOOD ITEMS STORED IMPROPERLY INSIDE PLASTIC GROCERY BAGS IN THE REFRIGERATOR IN THE KITCHEN. INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND/OR CONTAINERS.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED A HOLE IN THE WALL BEHIND THE TOILET IN THE UNISEX WASHROOM #1. INSTRUCTED TO SEAL/REPAIR.
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
OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTS INTHE WASHROOMS. 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, Jan 21, 2026 · Original Source