Complaint Re-Inspection
Mar 19, 2026
5 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT WATER (51.6F) AT FRONT HANDWASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE HOT WATER AT LEAST 100F AT FRONT HANDWASHING SINK FOR PROPER HANDWASHING. PRIORITY 7-38-030(C)
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
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED OVER 100 RAT DROPPINGS SCATTERED ON FLOOR BEHIND FRYERS, COOLERS, SHELVING UNITS, ALONG WALLS AND CORNERS IN PREP, DISHWASHING, DINING AND SERVING AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A)
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
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11 OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 OBSERVED SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS, SINKS. INSTRUCTED MANAGER 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 wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.11 OBSERVED OPENINGS ALONG WALLS AND BASEBOARDS IN PREP AND STORAGE AREAS, INSTRUCTED MANAGERTO SEAL ALL OPENINGS IN ALL AREAS.
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, Mar 19, 2026 · Original Source