ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Oct 2, 2025
Pass w/ Conditions
5 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (DELI MEATS, SANDWICHES, SOUPS,ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
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 HANDSINK IN DISHWASH PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. 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.
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
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.
OBSERVED LEAKY FAUCET AT THREE COMPARTMENT SINK. 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.
Official record from Chicago Department of Public Health, Oct 2, 2025 · Original Source
Complaint Re-Inspection
Aug 15, 2024
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE 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.
3-501.13: OBSERVED A PACK OF CHICKEN IMPROPERLY THAWING IN A CONTAINER WITH WATER ON THE DRAIN BOARD OF THE THREE COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS: WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER.
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
4-301.12: OBSERVED TWO MISSING SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE 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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED PREVIOUS SUMMARY REPORT FROM 08/07/2024, REPORT #2598788, POSTED ON THE BACK OF A MONACO COLD HOLDING UNIT FACING THE REAR DELI PREP AREA AND NOT POSTED FOR PUBLIC VIEW. OBSERVED SUMMARY REPORT FROM 12/19/2023 POSTED FOR PUBLIC VIEW. A NEW SUMMARY REPORT GIVEN AND POSTED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-42-010(B), CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-204.112(B): OBSERVED NO AMBIENT AIR THEROMETER INSIDE THE DISPLAY COOLER WITH PREPACKAGED TCS FOOD ITEMS (TUNA SALAD). INSTRUCTED TO PROVIDE 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.
6-201.17: OBSERVED WATER-STAINED CEILING TILE NEAR THE SHOPPING AREA NEAR THE DELI PREP. INSTRUCTED TO REPLACE 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, Aug 15, 2024 · Original Source
Complaint
Aug 7, 2024
Fail
8 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES INSIDE OF PREP COOLER IN THE DELI PREP AREA. FOUND CUT TOMATOES(55.0F), SHREDDED LETTUCE (55.1F), SHREDDED CHEESE (53.0F), SALAMI DELI MEAT (55.0F), SOUR CREAM (56.6F), 6 EGGS (56.0F). FOOD ITEMS THAT HAD BEEN PREVIOUSLY COOKED AND COOLED WERE ALSO FOUND IN THE PREP COOLER OUT OF COMPLIANCE: GROUND BEEF (55.4F), TWO CONTAINERS OF ITALIAN BEEF MEAT AND GRAVY (55.5-58.0F), HOT DOGS (55.9F). MANAGER DISCARDED APPROXIMATELY 10LBS AT $65 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 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 A PACK OF CHICKEN IMPROPERLY THAWING IN A CONTAINER WITH WATER ON THE DRAIN BOARD OF THE THREE COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS: WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER.
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
OBSERVED TWO MISSING SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE 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-STAINED CEILING TILE NEAR THE SHOPPING AREA NEAR THE DELI PREP. INSTRUCTED TO REPLACE 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 55.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG PLACED ON UNIT. PLEASE REVIEW COMMENTS FOR TAG REMOVAL INSTUCTIONS. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 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.
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 12/19/2023 , REPORT #2587173 #49: OBSERVED FOOD DEBRIS IN TRACK OF SLIDING DOOR TO DELI COOLER IN DELI AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN. #53: OBSERVED NO COVERED RECEPTACLE IN UNISEX RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN COVERED RECEPTACLE FOR SANITARY PRODUCTS AND MAINTAIN AT ALL TIMES. #55: OBSERVED MISSING AND WATER DAMAGED CEILING TILES IN PASSAGEWAY CEILING NEAR WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO REPLACE/REPAINT AND MAINTAIN. #57:OBSERVED NO FOOD HANDLER TRAINING CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE TO DIRECT FOOD HANDLER EMPLOYEE TO OBTAIN CERTIFICATE AND RETAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED NO COVERED RECEPTACLE IN UNISEX RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN COVERED RECEPTACLE FOR SANITARY PRODUCTS AND MAINTAIN 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.
OBSERVED FOOD DEBRIS IN TRACK OF SLIDING DOOR TO DELI COOLER IN DELI AREA. INSTRUCTED PERSON IN CHARGE TO 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.
OBSERVED MISSING AND WATER DAMAGED CEILING TILES IN PASSAGEWAY CEILING NEAR WALK IN COOLER.OBSERVED PEELING PAINT ON ORANGE WALLS IN REAR STORAGE/PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPLACE/REPAINT 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 FOOD HANDLER EMPLOYEE WITH NO FOOD HANDLER TRAINING CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE TO DIRECT FOOD HANDLER EMPLOYEE TO OBTAIN CERTIFICATE AND RETAIN ON SITE FOR REVIEW.
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.