Complaint
Apr 13, 2026
7 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOODS HELD AT IMPROPER COLD HOLING TEMPERATURE INSIDE 2-DOOR FRONT PREP COOLER AND REAR 3-DOOR TALL REFRIGERATOR RAW CHICKEN 48.7F, CHICKEN BREAST 47.3F RAW BEEF 53.4F, HAMBURGERS 54.2F, GYRO SAUCE 50.5F INSTRUCTED ABOVE TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 45#S OF FOOD VALUE OF $288.00. PRIORITY VIOLATION 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.
More about food kept at an unsafe temperatureOfficial wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2-DOOR FRONT PREP COOLER AT IMPROPER COLD HOLDING TEMPERATURE OF 57.3F. DURING INSPECTION. INSTRUCTED TO REPAIR AND BE ABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED. COLD HOLDING UNIT TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING PROPER COLD HOLDING TEMPERTAURE OF OF 41.F OR BELOW.
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 temperatureOfficial wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
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 wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN FRONT KITCHEN FOOD PREP AREA. MUST PROPERLY STORED ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
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 issuesOfficial wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE MEAT CHEST FREEZER LOCATED IN REAR FOOD STORAGE AREA. MUST REMOVE ICE AND CLEAN INTERIOR SURFACE OF CHEST FREEZER.
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 wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED EXPOSED HANDWASHING SINK IN KITCHEN FOOD PREP AREA DRAINING SLOW. MUST 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.
More about water, plumbing, or sewage problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED OPENING INTO CEILING ABOVE MEAT CHEST FREEZER. MUST SEAL OPENINGS 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, Apr 13, 2026 · Original Source