NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE PREP/STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
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.
NOTED MULTIPLE CRACK ON FLOOR AND WALLS THROUGHOUT THE MEAT PREP AND REAP PREP AREA. INSTRUCTED TO REPAIR 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, Sep 30, 2026 · Original Source
Complaint
Sep 2, 2026
Pass w/ Conditions
8 recorded violations
notedCode 14Food source and labeling
Official wording
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
3-202.18 (A)NOTED SHELLFISH (OYSTERS)INSIDE CONTAINERS INSIDE THE WALK IN COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT TO ALWAYS HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 50 LBS OF PRODUCTS WORTH $358.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED.
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.
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE VARIOUS DISPLAY COOLERS TO BE IMPROPER:-SESAME BEAN 47F, WINTER MELON 45.1F,YOUGURT 55.9F,SWEET RICE 45.1F, TARO DESERT 46F, NOODLES 44F, RICE STICKS 50.1F, FUN NOODLES 51.6F, CHOW FUN NOODLES 48.9F/48.2F, SOUP BASE 49.8F,PAT THAI 47.1F, VIETNAMESE RICE 48F,TOFU 48.3F/47.8F,ASSORTED EGGS BETWEEN 48.7F TO 53.7F,COLD NOODLES WITH SPICE SAUCE 48F, TORN WANTON NOODLES 47,4F,CHICKEN 49.2F,BEEF 52.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 200 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED TEMPERATURE OF THE FOLLOWING DISPLAY COOLER TO BE IMPROPER:- PRODUCE DISPLAY COOLER 67.4F, MEAT DISPLAY COOLER 57.9F AND FOOD DISPLAY COOLER 46.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW.PRIORITY CITATION 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.
NOTED NO THERMOMETERS INSIDE SOME REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
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.
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE PREP/STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
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.
NOTED LEAKING PIPE AT THE BOTTOM OF THE HAND WASH AND ONE COMPARTMENT SINKS AT THE REAR PREP AREA. 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.
NOTED HEAVY DIRT, FOOD DEBRIS AND WET FLOORS THROUGHOUT THE MEAT DISPLAY COOLER AND REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT THE MEAT PREP AREA.
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.
NOTED EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES, (EXPIRED CERTIFICATES). INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
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.
Official record from Chicago Department of Public Health, Sep 2, 2026 · Original Source
Complaint Re-Inspection
Feb 14, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 14, 2024 · Original Source
Complaint
Feb 6, 2024
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN MEAT/SEAFOOD PREP AREA.
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.
FOUND OVER 50 RODENT (MICE) DROPPINGS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND BEHIND STORAGE/DISPLAY SHELVES IN FRONT DISPLAY AREA, OVER 20 MICE DROPPINGS IN SECOND FLOOR STORAGE AREA, ALONG THE WALLS UNDER AND BEHIND STORAGE SHELVES, OVER 20 DROPPINGS INSIDE SECOND FLOOR ELECTRICAL CLOSET, 2O MICE DROPPINGS UNDER PALLETS IN FIRST FLOOR REAR STORAGE AREA AND OVER 20 MICE DROPPINGS BEHIND CABINET IN SECOND FLOOR EMPLOYEE LUNCHROOM. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
INSTRUCTED TO REPLACE OR REFINISH CUTTING BOARD WITH DEEP SEAMS AND STAIN ON TOP OF PREP TABLE IN THE MEAT PREP AREA.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
INSTRUCTED TO PROVIDE (3) WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN MEAT/SEAFOOD PREPDISHWASHING AREA.
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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF MEAT AND SEAFOOD DISPLAY COOLER.
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.
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND BEHIND COOLERS THROUGHOUT FIRST FLOOR DISPLAY AND SERVICE AREA AND IN SECOND FLOOR STORAGE AREA
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.