4-601.11(C): OBSERVED THE REAR, LEDGE ON TOP OF THE PREP COOLER OBSERVED WITH A BUILD UP OF FOOD DEBRIS. 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED IMPROPER CHEMICAL TEST STRIPS ON SITE. QUAT AND POOL AND SPA STRIPS WERE PROVIDED FOR CHOLRINE SANITIZER, WHICH IS USED TO SANITIZE DISHWARE AND EQUIPMENT. INSTRUCTED TO PROVIDE PROPER CHEMICAL TEST STRIPS FOR CHEMICAL SANITIZER. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
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.
OBSERVED THE REAR, LEDGE ON TOP OF THE PREP COOLER OBSERVED WITH A BUILD UP OF FOOD DEBRIS. 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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED PREVIOUS SUMMARY REPORT NOT POSTED FOR PUBLIC VIEW FROM 05/29/2025. ISSUED SUMMARY REPORT AND POSTED FOR PUBLIC VIEW AT THIS TIME. PRIORITY FOUNDATION 7-42-010(B), CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Apr 2, 2026 · Original Source
Canvass
May 29, 2025
Pass w/ Conditions
3 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED SOILED CARDBOARD LINERS ON THE FLOOR OF THE FOOD PREP AREA.INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR 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.
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.
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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
PREVIOUS INSPECTION REPORT SUMMARY FROM (09/25/2024) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B),CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, May 29, 2025 · Original Source
License Re-Inspection
Sep 25, 2024
Pass
1 recorded violation
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11(B-E) OBSERVED STAINED CUTTING BOARD ATTACHED TO THE PREP COOLER. INSTRUCTED TO REMOVE STAINS OR REPLACE CUTTING BOARD.
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, 2024 · Original Source
License
Sep 11, 2024
Fail
6 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
3-501.16(A:1) OBSERVED THE HOT HOLDING UNITS AT INADEQUATE HOT HOLDING TEMPERATURES RANGING FROM 118F-125F. INSTRUCTED TO MAINTAIN AT LEAST 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-302.14 OBSERVED INADEQUATE CHLORINE TEST STRIPS ON MFP, AT THE TIME OF THE INSPECTION MANAGER PROVIDED POOL AND SPA CHLORINE TEST STRIPS. INSTRUCTED TO PROVIDE ADEQUATE CHLORINE TEST STRIPS FOR FOOD CONTACT SURFACES. PRIORITY FOUNDATION 7-38-005.
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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-010.
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.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
2-501.11 OBSERVED NO ADEQUATE SANITIZER PROVIDED FOR THE VOMIT AND DIARRHEA CLEAN UP KIT. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11(B-E) OBSERVED STAINED CUTTING BOARD ATTACHED TO THE PREP COOLER. INSTRUCTED TO REMOVE STAINS OR REPLACE CUTTING BOARD.
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.
5-501.16 OBSERVED NO GARBAGE CAN ON MFP. INSTRUCTED TO PROVIDE AT ALL TIMES.
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.