5-501.17 OBSERVED NO COVERED RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE IN WASHROOM.
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, Aug 24, 2026 · Original Source
License
Aug 7, 2026
Fail
10 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE SIGNED ACKNOWLEDGEMENT OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
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
OBSERVED NO HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED MANAGER TO INSTALL HANDWASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP, PAPER TOWELS, AND SIGNAGE IN REAR PREP/DISHWASHING AREA. PRIORITY FOUNDATION 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 50.1F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PRIORITY 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.
OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
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 RAW WOOD PLANK HOLDING UP DRAINPIPE OF HANDWASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO REMOVE WOODEN PLANK AND REPAIR DRAINPIPE.
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 LEAKING DRAINPIPE UNDER HANDWASHING SINK IN WASHROOM AND PREP AREA. INSTRUCTED MANAGER 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.
OBSERVED NO COVERED RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE IN WASHROOM.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED MISSING LIGHT SHIELDS IN PREP AND DISHWASHING AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN LIGHT SHIELDS.
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 NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE VALID FOOD HANDLER TRAINING.
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.
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE VALID ALLERGEN TRAINING.
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.