Complaint
Aug 27, 2025
7 recorded violations
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(CHICKEN, FALAFEL). INSTRUCTED TO HAVE A CFM ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 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.
More about paperwork, training, or posting issuesOfficial wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT ALL HAND SINKS.
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.
More about handwashing problemsOfficial wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COOKED RICE AT IMPROPER HOT HOLDING TEMPERATURE AT 124F. TCS FOODS MUST BE HELD AT 135F OR ABOVE. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $20.00. 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 COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED FALAFEL AT IMPROPER COLD HOLDING TEMPERATURE AT 48F INSIDE OF COOLER. OBSERVED 2 LARGE CONTAINERS OF RAW BEEF AT IMPROPER COLD HOLDING TEMPERATURE AT 52F. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $200.00.
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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED SAUCES OUT OF ORIGINAL CONTAINERS WITHOUT A LABEL. INSTRUCTED TO PROVIDE COMMON NAME TO PROPERLY IDENTIFY.
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.
More about food source, dating, or labeling problemsOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED FOOD SPLATTERS INSIDE OF MICROWAVE. MUST 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.
More about cleaning or sanitizing problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN FLOORS UNDER 3-COMPARTMENT SINK.
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, Aug 27, 2025 · Original Source