ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
License Re-Inspection
Nov 12, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.16 : OBSERVED CHIPPING PAINT ON WALLS IN INFANTS ROOM,STAFF & KIDS TOILET ROOMS MUST MAKE SMOOTH AND EASILY CLEANABLE.
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 12, 2025 · Original Source
License
Nov 4, 2025
Fail
6 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 2LBS. COOKED TURKEY TACO MEAT AT 117.0F IN HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 2LBS.$10.(PRIORITY 7-38-005)(COS)(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 IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1-GALLON MILK-48.6F AND 1QT. PLANT MILK-49.6F INSIDE OF SMALL REFRIGERATOR IN CLASS ROOM. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.10LBS.$7.(PRIORITY 7-38-005)(COS(CONSOLIDATED VIOLATION)
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF SMALL REFRIGERATOR AT 46.0F WITH TCS FOODS STORED INSIDE IN CLASSROOM.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.EMAIL:FOOD@CITYOFCHICAGO.ORG WHEN READY.(PRIORITY 7-38-005)(COS)(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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED O.O.PPM'S ON EXPIRED CHEMICAL TEST KIT NOT ABLE TO REGISTER PPM'S OF SANITIZER.MUST REPLACE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
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 CHIPPING PAINT ON WALLS IN INFANTS ROOM,STAFF & KIDS TOILET ROOMS MUST MAKE SMOOTH AND EASILY CLEANABLE.
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.