License
Aug 7, 2025
3 recorded violations
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING METHOD. FOUND A CONTAINER WITH TWO FROZEN FOOD ITEMS SITTING IN THE THREE COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS AND MAINTAIN.
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 A SMALL OPENING IN THE FRONT ENTRANCE DOOR AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE INTERIOR OF THE MICROWAVE IN THE REAR PREP AREA WITH SLIGHT FOOD SPLATTER BUILD UP. INSTRUCTED TO CLEAN 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Aug 7, 2025 · Original Source