OBSERVED CLEAN KNIFE STORAGE RACK INSTALLED DIRECTLY NEXT TO HANDWASHING SINK IN THE BAKERY SERVICE AREA. INSTRUCTED TO INSTALL SPLASH GUARD AT HANDWASHING SINK OR RELOCATE KNIFE RACK TO ELIMINATE POTENTIAL CONTAMINATION OF CLEAN EQUIPMENT FROM SPLASH OR SPILLAGE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED THE FOLLOWING PLUMBING FIXTURES IN POOR REPAIR: BACKFLOW PREVENTION DEVICE COVER MISSING AT THE BASEMENT AREA UTILITY SINK, SINK BASIN AT THE UTILITY SINK IN THE BASEMENT AREA CRACKED AND IN POOR REPAIR, HOT WATER FAUCET HANDLE AT THE DELI AREA 3-COMPARTMENT SINK IN POOR REPAIR (UNABLE TO TURN HOT WATER OFF; HOT WATER ADEQUATE AND AVAILABLE). INSTRUCTED TO REPAIR OR REPLACE ALL LISTED PLUMBING FIXTURES AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
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.
OBSERVED CLEAN KNIFE STORAGE RACK INSTALLED DIRECTLY NEXT TO HANDWASHING SINK IN THE BAKERY SERVICE AREA. INSTRUCTED TO INSTALL SPLASH GUARD AT HANDWASHING SINK OR RELOCATE KNIFE RACK TO ELIMINATE POTENTIAL CONTAMINATION OF CLEAN EQUIPMENT FROM SPLASH OR SPILLAGE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED THE FOLLOWING PLUMBING FIXTURES IN POOR REPAIR: BACKFLOW PREVENTION DEVICE COVER MISSING AT THE BASEMENT AREA UTILITY SINK, SINK BASIN AT THE UTILITY SINK IN THE BASEMENT AREA CRACKED AND IN POOR REPAIR, HOT WATER FAUCET HANDLE AT THE DELI AREA 3-COMPARTMENT SINK IN POOR REPAIR (UNABLE TO TURN HOT WATER OFF; HOT WATER ADEQUATE AND AVAILABLE). INSTRUCTED TO REPAIR OR REPLACE ALL LISTED PLUMBING FIXTURES AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
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.
Official record from Chicago Department of Public Health, May 20, 2026 · Original Source
Complaint
May 14, 2026
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HOT WATER NOT PROVIDED AT THE BAR AREA HANDWASHING SINK, ONLY COLD WATER AT 40.0F AVAILABLE. INSTRUCTED TO REPAIR OR REPLACE BAR AREA HANDWASHING SINK OR HANDWASHING SINK PLUMBING TO PROVIDE HOT WATER SUPPLY BETWEEN 100.0F AND 120.0F AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE HAD STORE MAINTENANCE REPAIR HANDWASHING SINK TO PROVIDE HOT WATER AT ADEQUATE TEMPERATURE AT TIME OF INSPECTION. 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.
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER HOT-HOLDING TEMPERATURES AT TIME OF INSPECTION: GRILLED CHICKEN AND FRIED CHICKEN BETWEEN 104.5F AND 121.4F AT THE DELI HOT HOLDING LINE; FRIED CHICKEN, PIZZA PUFFS, AND CHICKEN SANDWICHES BETWEEN 110.5F AND 125.6F AT THE HOT HOLDING DISPLAY AREA. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER HOT-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. APPROXIMATELY 50.0 LBS. OF FOOD VALUED AT APPROXIMATELY $120.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL LISTED TCS FOOD ITEMS ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
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.
OBSERVED CLEAN KNIFE STORAGE RACK INSTALLED DIRECTLY NEXT TO HANDWASHING SINK IN THE BAKERY SERVICE AREA. INSTRUCTED TO INSTALL SPLASH GUARD AT HANDWASHING SINK OR RELOCATE KNIFE RACK TO ELIMINATE POTENTIAL CONTAMINATION OF CLEAN EQUIPMENT FROM SPLASH OR SPILLAGE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED THE FOLLOWING PLUMBING FIXTURES IN POOR REPAIR: BACKFLOW PREVENTION DEVICE COVER MISSING AT THE BASEMENT AREA UTILITY SINK, SINK BASIN AT THE UTILITY SINK IN THE BASEMENT AREA CRACKED AND IN POOR REPAIR, HOT WATER FAUCET HANDLE AT THE DELI AREA 3-COMPARTMENT SINK IN POOR REPAIR (UNABLE TO TURN HOT WATER OFF; HOT WATER ADEQUATE AND AVAILABLE). INSTRUCTED TO REPAIR OR REPLACE ALL LISTED PLUMBING FIXTURES AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
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.
OBSERVED STAINED AND WORNED-OUT CUTTING BOARDS IN THE BASEMENT PRODUCE PREP ROOM.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.
INSTRUCTED TO DETAIL CLEAN THE EXCESSIVE DUST BUILD-UP INSIDE ON THE FAN COVERS AND ATTACHED CONDENSERS INSIDE ALL WALK-IN-COOLERS 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 WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK IN THE BASEMENT PRODUCE PREP ROOM AND A WATER LEAK AT DRAIN PIPE UNDERNEATH THE HAND SINK IN THE BASEMENT RAW MEAT PROCESSING ROOM.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS THROUGHOUT THE FOOD PREP AREAS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
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.
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE 1ST FLOOR DELI WALK-IN COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES 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.
INSTRUCTED TO DETAIL CLEAN THE EXCESSIVE DUST BUILD-UP INSIDE ON THE FAN COVERS AND ATTACHED CONDENSERS INSIDE ALL WALK-IN-COOLERS 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 WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK IN THE BASEMENT PRODUCE PREP ROOM AND A WATER LEAK AT DRAIN PIPE UNDERNEATH THE HAND SINK IN THE BASEMENT RAW MEAT PROCESSING ROOM.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS THROUGHOUT THE FOOD PREP AREAS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Jul 7, 2025 · Original Source
Complaint
Nov 14, 2024
Pass w/ Conditions
4 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
Observed a puppy dog with a customer walking between food Isles, employees did not ask customer if the dog is a service animal, instructed manager not to allow dogs in store other than service animals. priority foundation violation 7-38-020.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
Only one sink stopper available at raw meat 3-comp sink, instructed to provide additional ones for proper utensils washing and sanitizing
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.
Drip pan not draining at the Basement's walk-in cooler for condensating water, Instructed to repair and maintain.
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.
Walls in basement raw meat processing room in poor repair, walls are concaving and detached from walls, instructed to mount properly.
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 DEBRIS AND SPILLAGE AROUND THE OUTSIDE COMPACTOR. MUST DETAIL CLEAN AND MAINTAIN TO PREVENT POSSIBLE FOOD SOURCE FOR PESTS.
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.
OBSERVED WATER LEAKING UNDERNEATH THE HAND SINK IN THE MEAT PREP COOLER. ALSO NOTED A LEAK AT THE FAUCET BASE IN THE PRODUCE PREP COOLER. MUST REPAIR AND MAINTAIN.
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.
FLOORS NEED SOME CLEANING ALONG THE WALL BASE AND IN CORNERS IN THE PREP AREAS TO REMOVE SPILLS AND/OR DEBRIS.
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.