REACH IN PREP COOLER C-1 DOOR RUBBER GASKET RIPPED. MUST REPAIR AND MAINTAIN COOLER DOOR RUBBER GASKET.
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.
FOUND SOME EXPIRED FOOD HANDLERS CERTIFICATES. INSTRUCTED MANAGER MUST UPDATE ALL EXPIRED FOOD HANDLERS CERTIFICATES.
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.
SOME FOOD ALLERGEN TRAINING CERTIFICATES HAVE EXPIRED. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE UPDATED/VALID FOOD ALLERGEN TRAINING CERTIFICATES.
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, Feb 4, 2026 · Original Source
Canvass
Feb 4, 2025
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDSINK IN GARMAGE PREP AREA MISSING SOAP AND DISPENSER WAS RIPPED OFF WALL. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. HOTEL MAINTENANCE ARRIVED TO INSTALL NEW SOAP DISPENSER AND FILL WITH SOAP. 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 TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF HAM) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50.0F-52.5F LOCATED IN COLD HOLDING UNIT IN MAIN KITCHEN. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $15.00N THROUGH DENATURING PROCESS. 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.
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 CHIPPED PAINT ON THE CEILING TILES IN DISH ROOM. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED 3 BURNED OUT LIGHT BULBS IN PASTRY KITCHEN AREA, INSTRUCTED TO REPLACE AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Feb 4, 2025 · Original Source
Canvass
Feb 15, 2024
Pass w/ Conditions
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
Bulk food containers ( salt, sugar...) not labeled, instructed to label and maintain.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
Slow drainage at north prep area hand wash sink, instructed to repair 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.
Found 20 lbs of cooked duck at 52.3f, duck placed in cooler a day before, instructed to keep all cold TCS foods at 41f or lower. Priority foundation violation 7-38-005. duck discarded valued at $150.
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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
Sanitizer concentration exceeded allowed levels, found Quat sanitizer level far above 500 ppm at the 3-comp sink while utensils were being washed. Instructed manager to to apply the correct sanitizer concentration when sanitizing utensils. priority violation 7-38-005.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Insulation lines in main walk-in cooler with heavy dust build-up, Instructed 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.