Employees Toilet room next to prep kitchen, Instructed to install a self closing device.
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 4, 2025 · Original Source
Canvass
Aug 28, 2025
Fail
6 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
No certified food service manager on site, no certificate posted while handling and serving TCS foods ( beef, chicken...) instructed to obtain. Priority foundation violation 7-38-012.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
Obstructed hand wash sink at main prep kitchen, found a bucket in sink basin, garbage can in front of hand sink. Instructed to keep hand sink accessible at all times. Priority foundation violation 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.
Found 50 lbs of cooked chicken packed tightly in 5 deep containers at temperatures ranging between 57.6°F and 65.4°F. Chicken is placed in the prep cooler a day before. Instructed the manager to hold all cold TCS foods at 41°F or lower. 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
No sanitizer test strips are provided for a 3-comp sink dish washing facility. Instructed to obtain. Priority foundation violation 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.
Employees Toilet room next to prep kitchen, Instructed to install a self closing device.
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.
No food handlers certificate for kitchen staff, Instructed to obtain.
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.