Short Form Complaint
Jul 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 23, 2026 · Original Source
Grocery Store · Chicago, IL
Local Market
2101 E 71st St
Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
12 inspectionsShort Form Complaint
May 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 29, 2026 · Original Source
Complaint
Apr 10, 2026
Pass w/ Conditions
6 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
3-501.16 OBSERVED MULTIPLE TCS FOODS ITEMS IN A HOT HOLDING DISPLAY UNIT THAT WAS NOT TURNED ON DURING THE INSPECTION. AT THE TIME OF THE INSPECTION THERE WAS ABOUT 10 LBS OF COOKED SALMON AT 80F, ABOUT 12 LBS OF COOKED TILAPIA AT 119F, ABOUT 10 LBS OF COOKED CATFISH AT 82F, ABOUT 10 LBS OF COOKED SHRIMP AT 84, AND ABOUT 10 LBS OF BOILED TILAPIA AT 86F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. EMPLOYEE DISCARDED SAID TCS FOODS DURING THE INSPECTION. ABOUT $520 WORTH OF TCS FOODS PRODUCTS DISCARDED DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 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.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
3-501.16 OBSERVED COLD HOLDING TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A COLD HOLDING UNIT; OBSERVED ABOUT 5 LBS OF EGG SALAD AT 51F AND ABOUT 5 LBS OF CRAB SALAD AT 53F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. EMPLOYEE DISCARDED SAID TCS FOODS DURING THE INSPECTION PRIORITY VIOLATION. ABOUT $100 WORTH OF COLD TCS FOODS DISCARDED DURING THE INSPECTION. CITATION ISSUED UNDER VIOLATION #21.
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.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-601.11 OBSERVED THE LABELS ON THE PREPACKAGED READY TO EAT FOODS (SALAD, SOUP, SANDWICHES, AND COOKED MEALS) WITHOUT LABELS CONTAINING THE INGREDIENTS. INSTRUCTED TO ADD ALL INGREDIENTS TO THE LABELS OF PREPACKAGED READY TO EAT FOODS.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11 OBSERVED A MALE FOOD HANDLER WITH A BEARD AND WITHOUT A BEARD GUARD WHILE PREPPING FOODS. INSTRUCTED TO PROVIDE BEARD GUARDS FOR MALE FOOD HANDLERS WITH BEARDS.
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 issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11 OBSERVED THE INTERIOR OF THE FRYERS WITH ACCUMUATED GREASE DEBRIS. INSTRUCTED TO CLEAN.
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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
5-501.17 OBSERVED THE LID IS MISSING ON THE RECEPTACLE INSIDE OF THE WOMEN EMPLOYEE'S TOILET ROOM THAT IS LOCATED ON THE SECOND FLOOR. INSTRUCTED TO REPLACE LID.
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 10, 2026 · Original Source
Complaint Re-Inspection
Mar 4, 2026
Pass
2 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-601.11 OBSERVED THE LABELS ON THE PREPACKAGED READY TO EAT FOODS (SALAD, SOUP, SANDWICHES, AND COOKED MEALS) WITHOUT LABELS CONTAINING THE INGREDIENTS. INSTRUCTED TO ADD ALL INGREDIENTS TO THE LABELS OF PREPACKAGED READY TO EAT FOODS.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-603.15 OBSERVED NO WRITTEN PROCEDURE FOR CLEAN IN PLACE EQUIPMENT THAT IS ON SITE SUCH AS THE LARGE MIXING BOWLS, THE MEAT GRINDERS AND THE JUICING MACHINE. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON WASHING RINSING AND SANITIZING CLEAN IN PLACE EQUIPMENT.
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 4, 2026 · Original Source
Complaint
Feb 25, 2026
Fail
10 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
4-904.11 OBSERVED SINGLE USE CONTAINERS NOT INVERTED TO PROTECT FROM POSSIBLE CONTAMINATION. INSTRUCTED TO INVERT ALL SINGLE USE CONTAINERS.
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.
More about equipment or utensil issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.12 OBSERVED A MAJORITY OF THE HANDWASHING SINKS IN ALL FOOD PREP AREAS WITHOUT A HAND DRYING PROVISION SUCH AS PAPER TOWELS. INSTRUCTED TO PROVIDE A HAND DRYING PROVISION SUCH AS PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 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 problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
3-501.16(A:1) OBSERVED COOKED PIZZA AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN THE PREPARED FOODS PREP AREA; AT THE TIME OF THE INSPECTION ABOUT 2 LBS OF PIZZA WAS BEING HELD UNDER A HEAT LAMP AT TEMPERATURES RANGING FROM 80F-82F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARD SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 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.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
3-501.16(A:2,&B) OBSERVED COLD TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES IN THE DELI PREPARED FOODS PREP AREA. AT THE TIME OF THE INSPECTION ABOUT 4 LBS OF TURKEY MEAT WAS AT 53F, ABOUT 1/2 LB OF SLICED TOMATOES WAS AT 50F, ABOUT 6 LBS OF CHOPPED LETTUCE WAS AT 50F AND ABOUT 3 LBS OF SLICED CHEESE WAS AT 49F. INSTRUCTED TO DISCARD AND DENATURE AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION ABOVE.
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.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE THAT PROPERLY TAKES TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
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.
More about equipment or utensil issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-601.11 OBSERVED THE LABELS ON THE PREPACKAGED READY TO EAT FOODS (SALAD, SOUP, SANDWICHES, AND COOKED MEALS) WITHOUT LABELS CONTAINING THE INGREDIENTS. INSTRUCTED TO ADD ALL INGREDIENTS TO THE LABELS OF PREPACKAGED READY TO EAT FOODS.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 50 RODENT DROPPINGS IN VARIOUS AREAS OF THE REAR STORAGE HALLWAY, ABOUT 50 RODENT DROPPINGS UNDER THE CASHIER REGISTER AT THE PREPARED FOODS PREP AREA, ABOUT 20 RODENT DROPPINGS UNDER THE PREPARED FOODS FRONT 3 COMPARTMENT SINK AND ABOUT 10 LIVE SMALL FLIES FLYING IN VARIOUS FOOD PREP AREAS. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 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 insectsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-603.15 OBSERVED NO WRITTEN PROCEDURE FOR CLEAN IN PLACE EQUIPMENT THAT IS ON SITE SUCH AS THE LARGE MIXING BOWLS, THE MEAT GRINDERS AND THE JUICING MACHINE. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON WASHING RINSING AND SANITIZING CLEAN IN PLACE EQUIPMENT.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) OBSERVED THE MEAT PACKAGING MACHINE WITH ACCUMULATED OLD RAW MEAT DEBRIS ON VARIOUS AREAS OF THE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.114 OBSERVED ITEMS STORED ON THE GROUND IN THE REAR STORAGE AREA. INSTRUCTED TO ELEVATE EVERYTHING AT LEASE 6 INCHES FROM THE GROUND WHEN STORING. OBSERVED ITEMS STORED ON CRATES. INSTRUCTED TO REMOVE CRATES AND ONLY USE ADEQUATE SHELVING.
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, Feb 25, 2026 · Original Source
Canvass Re-Inspection
May 19, 2025
Pass
8 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED REACH IN COOLERS WITHOUT THERMOMETERS. INSTRUCTED TO OBTAIN AND MAINTAIN AT ALL TIMES.
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.
More about equipment or utensil issuesnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INTERIOR AND EXTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED SPONGES AND SCRUB BRUSH IN BAKERY DEPARTMENT WORN AND DISCOLORED WITH LARGE AMOUNTS OF DEBRIS. INSTRUCTED TO DISCARD AND MAINTAIN IN GOOD ORDER 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 problemsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
ALL CLEAN UTENSILS MUST BE STORED IN A CLEAN SANITIZED BIN TO PREVENT ANY CONTAMINATION WHEN NOT IN USE. INSTRUCTED TO HAVE BINS CLEANED AND SANITIZED AT ALL TIMES.
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.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP AT THE BLADE AREA. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
LEAKS AT LARGE ICE MACHINE, HANDSINK IN FISH DEPARTMENT AND MEAT DEPARTMENT CUTTING ROOM IN NEED OF REPAIRING. INSTRUCTED TO CORRECT 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.
More about water, plumbing, or sewage problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
INTERIOR GARBAGE WALL AREA INSIDE STORE IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND SPLATTER. INSTRUCTED TO DETAIL CLEAN 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.
More about building upkeep issuesnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
AIR VENT IN MEAT CUTTING ROOM IN NEED OF REPAIR. LEAKING INSTRUCTED TO CORRECT 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.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, May 19, 2025 · Original Source
Canvass
May 9, 2025
Fail
14 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
SEE VIOLATION #60
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED VARIOUS HANDSINKS IN PRODUCTION AREAS WITH EITHER NO SOAP OR HAND TOWELS. INSTRUCTED MANAGER TO PROVIDE SOAP AND TOWELS AT ALL TIMES TO ADEQUATELY WASH HANDS. PRIORITY FOUNDATION 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.
More about handwashing problemsnotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED REACH IN COOLERS WITHOUT THERMOMETERS. INSTRUCTED TO OBTAIN AND MAINTAIN AT ALL TIMES.
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.
More about equipment or utensil issuesnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED APPROX 40-50 MOUSE DROPPING ALONG GROCERY ROOM BACK WALL, ALONG MEAT DEPT BACK WALL IN BAKERY BACK ROOM. INSTRUCTED TO DETAIL CLEAN CONTACT PEST CONTROL FOR SERVICE AND REMOVE ALL UNNECESSARY ARTICLES. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED
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 insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INTERIOR AND EXTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED SPONGES AND SCRUB BRUSH IN BAKERY DEPARTMENT WORN AND DISCOLORED WITH LARGE AMOUNTS OF DEBRIS. INSTRUCTED TO DISCARD AND MAINTAIN IN GOOD ORDER 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 problemsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
ALL CLEAN UTENSILS MUST BE STORED IN A CLEAN SANITIZED BIN TO PREVENT ANY CONTAMINATION WHEN NOT IN USE. INSTRUCTED TO HAVE BINS CLEANED AND SANITIZED AT ALL TIMES.
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.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP AT THE BLADE AREA. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
SEE VIOLATION #60
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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
SEE VIOLATION #60
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 problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
INTERIOR GARBAGE WALL AREA INSIDE STORE IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND SPLATTER. INSTRUCTED TO DETAIL CLEAN 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.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
SEE VIOLATION #60
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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
SEE VIOLATION #60
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.
More about building upkeep issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
THE FOLLOWING PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM AUG 21, 2024, REPT#2600506 #37 FOUND BULK STORAGE CONTAINERS IN THE KITCHEN AREA NOT LABELED; INSTRUCTED TO LABEL CONTAINER WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER #49 INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT, PREP TABLES AND SOME SHELVES INSIDE OF WALK-IN UNITS. INSTRUCTED TO CLEAN VENT FAN COVERS IN WALK-IN UNITS WHERE NEEDED TO REMOVE DUST. #51 OBSERVED THE EXPOSED HANDSINK IN THE BAKERY SERVING AREA DRAINING SLOWLY; INSTRUCTED TO CORRECT. #55 INSTRUCTED TO CLEAN THE FLOOR DRAINS UNDER SINKS WHERE NEEDED. INSTRUCTED TO CLEAN THE FLOORS UNDER COOKING EQUIPMENT WHERE NEEDED TO REMOVE GREASE, CLEAN BEHIND PROOFER IN BAKERY TO REMOVE STANDING WATER, CLEAN IN WALK-IN UNITS UNDER SHELVES WHERE NEEDED. INSTRUCTED TO CLEAN WALLS AND CEILING VENTS AROUND AND BEHIND EQUIPMENT WHERE NEEDED IN THE KTICHEN AREAS. #56 INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE COOKING EQUIPMENT IN REAR KITCHEN AREA. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, May 9, 2025 · Original Source
Short Form Complaint
Aug 21, 2024
Pass
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
FOUND BULK STORAGE CONTAINERS IN THE BAKERY AREA NOT LABELED; INSTRUCTED TO LABEL CONTAINER WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT, PREP TABLES AND SOME SHELVES INSIDE OF WALK-IN UNITS. INSTRUCTED TO CLEAN VENT FAN COVERS IN WALK-IN UNITS WHERE NEEDED TO REMOVE DUST.
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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE EXPOSED HANDSINK IN THE BAKERY SERVING AREA DRAINING SLOWLY; INSTRUCTED TO CORRECT.
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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE COOKING EQUIPMENT IN REAR KITCHEN AREA.
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.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN THE FLOOR DRAINS UNDER SINKS WHERE NEEDED. INSTRUCTED TO CLEAN THE FLOORS UNDER COOKING EQUIPMENT WHERE NEEDED TO REMOVE GREASE, CLEAN BEHIND PROOFER IN BAKERY TO REMOVE STANDING WATER, CLEAN IN WALK-IN UNITS UNDER SHELVES WHERE NEEDED. INSTRUCTED TO CLEAN WALLS AND CEILING VENTS AROUND AND BEHIND EQUIPMENT WHERE NEEDED IN THE KTICHEN 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, Aug 21, 2024 · Original Source
Canvass
Jun 6, 2024
Pass
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
FOUND BULK STORAGE CONTAINERS IN THE BAKERY AREA NOT LABELED; INSTRUCTED TO LABEL CONTAINER WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT, PREP TABLES AND SOME SHELVES INSIDE OF WALK-IN UNITS. INSTRUCTED TO CLEAN VENT FAN COVERS IN WALK-IN UNITS WHERE NEEDED TO REMOVE DUST.
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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE EXPOSED HANDSINK IN THE BAKERY SERVING AREA DRAINING SLOWLY; INSTRUCTED TO CORRECT.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN THE FLOOR DRAINS UNDER SINKS WHERE NEEDED. INSTRUCTED TO CLEAN THE FLOORS UNDER COOKING EQUIPMENT WHERE NEEDED TO REMOVE GREASE, CLEAN BEHIND PROOFER IN BAKERY TO REMOVE STANDING WATER, CLEAN IN WALK-IN UNITS UNDER SHELVES WHERE NEEDED. INSTRUCTED TO CLEAN WALLS AND CEILING VENTS AROUND AND BEHIND EQUIPMENT WHERE NEEDED IN THE KTICHEN 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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE COOKING EQUIPMENT IN REAR KITCHEN AREA.
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.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Jun 6, 2024 · Original Source
Short Form Complaint
Dec 11, 2023
Pass
9 recorded violations
notedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED KNIVES AND OTHER UTENSILS ON SHELVES NOT PROTECTED IN KITCHEN AREA. INSTRUCTED TO WASH, RINSE AND SANITIZE AND HAVE IN A SANITARY MANNER. CORRECT 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.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
ALL RUSTY SHELVES MUST BE ONLY USED FOR NON FOOD ITEMS ONLY. INSTRUCTED TO REMOVE ALL RUSTY 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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. SIDES OF EQUIPMENT TO REMOVE ALL FOOD SPLATTER, SPILLS AND BUILD UP IN NEED OF REMOVAL. CORRECTED 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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. CORRECT 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.
More about building upkeep issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
ALL HANDWASHING SINKS IN NEED OF PROPER HANDWASH SIGNS. INSTRUCTED TO INSTALL AND MAINTAIN.
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 problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED STOCK AND FOOD SUPPLIES ON FLOOR. INSTRUCTED TO HAVE ON SHELF OR SOME TYPE OF HOLDER TO RAISE STOCK FROM FLOOR. CORRECT AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT 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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
TOILET ROOM IN NEED OF COVERED GARBAGE CAN INSTRUCTED TO INSTALL 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS IN DELI, KITCHEN, BAKERY AND FRONT FOOD SERVICE AREA IN NEED OF DETAIL CLEANING ALL ALONG WALL BASES. WALLS WITH GREASE BUILD UP THAT IS IN NEED OF REMOVING. INSTRUCTED TO DETAIL 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 record from Chicago Department of Public Health, Dec 11, 2023 · Original Source
Complaint
Nov 29, 2023
Pass
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
ALL HANDWASHING SINKS IN NEED OF PROPER HANDWASH SIGNS. INSTRUCTED TO INSTALL AND MAINTAIN.
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 problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INTERIOR AND EXTERIOR OF DISHMACHINES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. DISHMACHINE NOT IN GOOD REPAIR AT THIS TIME. NOT IN USE.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. SIDES OF EQUIPMENT TO REMOVE ALL FOOD SPLATTER, SPILLS AND BUILD UP IN NEED OF REMOVAL. CORRECTED 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS IN DELI, KITCHEN, BAKERY AND FRONT FOOD SERVICE AREA IN NEED OF DETAIL CLEANING ALL ALONG WALL BASES. WALLS WITH GREASE BUILD UP THAT IS IN NEED OF REMOVING. INSTRUCTED TO DETAIL 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 problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED SHELVES IN DELI WALK IN COOLER IN NEED OF REPLACING. WORN WITH HEAVY DISCOLORATION TO SHELVING UNITS. REPLACE AND MAINTAIN SHELVES IN GOOD REPAIR. CORRECT 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 problemsnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT 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 problemsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED KNIVES AND OTHER UTENSILS ON SHELVES NOT PROTECTED IN KITCHEN AREA. INSTRUCTED TO WASH, RINSE AND SANITIZE AND HAVE IN A SANITARY MANNER. CORRECT 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.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
LARGE CAN OPENERS IN NEED OF DETAIL CLENAING TO REMOVE ALL BUILD UP FROM BLADES. CORRECT 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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
TOILET ROOM IN NEED OF COVERED GARBAGE CAN INSTRUCTED TO INSTALL 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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. CORRECT 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.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Nov 29, 2023 · Original Source
Short Form Complaint
Oct 6, 2023
Pass
3 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL SPILLS AND BUILD UP. INSTRUCTED TO CORRECT 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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
TOILET ROOM IN NEED OF COVERED GARBAGE CAN INSTRUCTED TO INSTALL 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 record from Chicago Department of Public Health, Oct 6, 2023 · Original Source