EMPLOYEE TOILET ROOM DOOR NOT SELF CLOSING. (LOCATED ON SIDE OF PREP AREA). INSTD TO HAVE SLEF CLOSING 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.
Official record from Chicago Department of Public Health, Nov 26, 2025 · Original Source
Canvass
Nov 21, 2025
Not Ready
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 21, 2025 · Original Source
Canvass
Aug 1, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 1, 2024 · Original Source
Non-Inspection
Jun 14, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 14, 2024 · Original Source
Canvass
Oct 4, 2023
Pass
3 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
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.
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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.