Complaint
Apr 15, 2026
4 recorded violations
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED CUTTING BOARD IN THE MEAT PREP AREA USED FOR FRESH FISH WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED RUST STAINS ON SHELVES INSIDE OF THE MEAT WALK-IN COOLER AND PRODUCE WALK-IN COOLER; INSTRUCTED TO REMOVE RUST OR PAINT SHELVES IN BOTH COOLERS.
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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
FOUND ONE EXPOSED HANDSINK IN THE BUTCHER PREP AREA WITH A BROKEN HOT WATER FAUCET KNOB; INSTRUCTED TO REPLACE KNOB. (TWO OTHER SINKS ARE AVAILABLE FOR USE IN THE SAME AREA UNTIL REPAIRED).
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
THE FLOORS AND WALLS IN THE PREP AREAS NEED CLEANING. THE FLOORS IN THE WALK-IN COOLERS NEED CLEANING AND ALSO IN THE STORAGE AREAS. THE FLOOR DRAINS AT SINKS NEED CLEANING; CLEAN DRAINS WHERE NEEDED. THE WALL AND FAN COVERS IN THE PRODUCE WALK-IN COOLER HAVE HEAVY DUST BUILD UP; INSTRUCTED TO CLEAN TO REMOVE DUST OBSERVED.
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, Apr 15, 2026 · Original Source