ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Complaint Re-Inspection
Jun 11, 2026
Pass w/ Conditions
1 recorded violation
notedCode 61Other
Official wording
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
8-301.11(A) OBSERVED THE MOST RECENT INSPECTION REPORT SUMMARY FROM INSPECTION REPORT #2637930 DATED 6/4/26 NOT POSTED FOR THE PUBLIC'S VIEW, AT THE TIME OF THE RE-INSPECTION THE INSPECTION REPORT SUMMARY FROM 10/22/25 WAS STILL POSTED. INSTRUCTED TO ALWAYS POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR THE PUBLIC'S VIEW AFTER EVERY HEALTH INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Jun 11, 2026 · Original Source
Complaint
Jun 4, 2026
Fail
4 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 30 RODENT DROPPINGS IN THE STORAGE CLOSET THAT IS LOCATED BY THE PRODUCE SECTION, ABOUT 30 RODENT DROPPINGS UNDER EQUIPMENT SHELVES IN THE PREPARE FOODS PREP AREA, AND ABOUT 30 RODENT DROPPINGS UNDER SHELVES AND IN BETWEEN THE OVEN AND WALL IN THE BAKERY PREP AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-306.11 OBSERVED THE FACILITY STORING PASTRIES UNCOVERED IN AN OPEN/UNPROTECTED HOT HOLDING UNIT AT THE CASHIER'S STATION THAT CAN POTENTIALLY BE CONTAMINATED BY CUSTOMERS. INSTRUCTED TO REMOVE AND ONLY STORE PREPACKAGED GOODS AT SAID UNIT. MANAGER REMOVED ITEMS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-302.13 OBSERVED THE HIGH TEMPERATURE DISH MACHINE FINAL RINSE TEMPERATURE GAUGE NOT OPERATING PROPERLY AND NOT SHOWING THE FINAL RINSE TEMPERATURE. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
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.
6-501.12 OBSERVED SOME OLD FOOD DEBRIS UNDER SHELVES IN THE FRUIT PREPARATION AREA. INSTRUCTED TO CLEAN.
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, Jun 4, 2026 · Original Source
Complaint Re-Inspection
Oct 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 22, 2025 · Original Source
Short Form Complaint
Oct 16, 2025
Pass w/ Conditions
1 recorded violation
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
HOT HOLDING CABINET AT IMPROPER TEMPERATURE OF 110 DEGREES UNIT TAGGED AT THIS TIME. NO FOOD IN UNIT AT THIS TIME. PRIORITY VIOLATION NO 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.
BULK FOOD CONTAINERS IN NEED OF LABELING EACH COMMODITY INSTRUCTED TO CORRECT 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.
OBSERVED A PILE OF WIPING CLOTHS BEING STORED IN A REACH IN COOLER. INSTRUCTED MANAGER TO HAVE ALL WIPING CLOTHS STORED IN A CLEAN 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.
NEW CUTTING BOARDS NEEDED IN FRUIT PROCESSING ROOM, HOT FOOD AREA AND CHICKEN ROOM INSTRUCTED TO CORRECT 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.
COOKING EQUIPMENT IN HOT FOOD AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. 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.
OPEN DRAIN SITES IN HOT FOOD DISH ROOM AND FRUIT PROCESSING ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN 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.
FLOORS UNDER 3 COMPARTMENT SINKS IN NEED OF CLEANING TO REMOVE SOME FOOD SPILLS AND WATER BUILD UP.
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
HOOD VENTS IN HOT FOOD DEPARTMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN 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.
BULK FOOD CONTAINERS IN NEED OF LABELING EACH COMMODITY INSTRUCTED TO CORRECT 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.
OBSERVED A PILE OF WIPING CLOTHS BEING STORED IN A REACH IN COOLER. INSTRUCTED MANAGER TO HAVE ALL WIPING CLOTHS STORED IN A CLEAN 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.
NEW CUTTING BOARDS NEEDED IN FRUIT PROCESSING ROOM, HOT FOOD AREA AND CHICKEN ROOM INSTRUCTED TO CORRECT 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.
COOKING EQUIPMENT IN HOT FOOD AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. 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.
OPEN DRAIN SITES IN HOT FOOD DISH ROOM AND FRUIT PROCESSING ROOM IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN 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.
FLOORS UNDER 3 COMPARTMENT SINKS IN NEED OF CLEANING TO REMOVE SOME FOOD SPILLS AND WATER BUILD UP.
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
HOOD VENTS IN HOT FOOD DEPARTMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN 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, Jul 11, 2025 · Original Source
Canvass
Feb 16, 2024
Pass
8 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF SLICERS, CUTTING BOARDS, PREP TABLES IN MEAT PREP AREA. INSTRUCTED MANAGER 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.
OBSERVED 1/4" GAP BETWEEN EAST EXIT/ENTRANCE DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASH GUARD BETWEEN HAND WASHING SINK AND CUTTING BOARD IN REAR KITCHEN. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN BAKERY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTILCES SIX INCHES OFF FLOOR.
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.
MUST REMOVE RUST FROM DELI WALK IN COOLER SHELVING UNITS, CHICKEN PREP AREA-WALL ABOVE 3- COMPARTMENT SINK.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DAIRY WALK IN COOLER, WALK IN 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.
MUST REPAIR OR REPLACE DAMAGED SEAM ON TOP SIDES OF 3- COMPARTMENT SINK IN MEAT & CHICKEN PREP AREAS, MISSING DRAINLINE PIPE AT HAND SINK IN CHICKEN PREP AREA THAT HAS A BUCKET CATCHING WATER, LEAKY FAUCET AT 3-COMP SINK IN BAKERY DISH WASHING AREA, COMPRESSOR UNIT IN POOR REPAIR IN BAKERY WALK IN COOLER.
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.
MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES IN PRODUCE 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.
OBSERVED NO WASTE RECEPTACLES AT HAND WASHING SINKS IN PREP AREAS. INSTRUCTED MANAGER TO PROVIDE WASTE RECEPTACLES IN ALL AREAS WASTE IS COMMONLY DISCARDED.
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.
4-101.19 : MUST REMOVE RUST FROM DELI WALK IN COOLER SHELVING UNITS,CHICKEN PREP AREA-WALL ABOVE 3- COMPARTMENT SINK.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DAIRY WALK IN COOLER,WALK IN 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.
Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL PREP TABLES, INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,FRYER CABINETS,COOLERS,STORAGE CABINETS,ROLLING CARTS,STORAGE RACKS,SAW MACHINE, GRINDER,POTATO PEELER.
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.
6-201.11 : MUST CLEAN DUST,FOOD DEBRIS BUILD UP FROM WALLS AND CEILINGS IN ALL PREP AREAS, WALK IN COOLERS,DISH WASHING AREAS.
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
6-501.14 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF ALL COOKING EQUIPMENT
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.
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS SQUEEZE BOTTLES AND SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN PREP AREAS.
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.
6-202.15 : OBSERVED A GAP ALONG BOTTOM LEFT SIDE OF EXIT DOOR MUST MAKE DOORS TIGHT FITTING TO PREVENT RODENT ENTRY.
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.
3-304.12 : OBSERVED BULK FOOD ITEMS ON DISPLAY WITH SCOOPS STORED ON IN INSIDE OF PRODUCT FOR SELF SERVICE ON DISPLAY MUST REMOVE SCOOPS AND STORE PROPERLY TO PREVENT CROSS 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.
5-205.15 : MUST REPAIR OR REPLACE DAMAGED SEAMS ON TOPSIDES OF 3- COMPARTMENT SINK IN MEAT & CHICKEN PREP AREAS.MISSING DRAINLINE PIPE AT HAND SINK IN CHICKEN PREP AREA THAT HAS A BUCKET CATCHING WATER,LEAKY FAUCET AT 3- COMP SINK IN BAKERY DISH WASHING AREA,COMPRESSOR UNIT IN POOR REPAIR IN BAKERY WALK IN COOLER
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.
PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2585874 11/28/23 NOT CORRECTED#10- 5-204.11 : STILL OBSERVED NO HAND WASHING SINKS IN REAR MEAT PREP AREA AND BAKERY/POP CORN FRONT PREP AREA MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER SOAP & PAPER TOWELS AND MAINTAIN.(PRIORITY 7-42-090)(CITATION ISSUED)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Dec 5, 2023 · Original Source
Complaint
Nov 28, 2023
Fail
17 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS SQUEEZE BOTTLES AND SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN PREP AREAS.
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.
OBSERVED SEVERAL EMPLOYEES NOT WEARING HAIR RESTRAINTS IN SALAD & PRODUCE PREP AREAS MUST PROVIDE AND MAINTAIN.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
OBSERVED BULK FOOD ITEMS ON DISPLAY WITH SCOOPS STORED ON IN INSIDE OF PRODUCT FOR SELF SERVICE ON DISPLAY MUST REMOVE SCOOPS AND STORE PROPERLY TO PREVENT CROSS 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.
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PRODUCE PREP AREA- 2- DOOR PREP COOLER,DAIRY WALK IN COOLER,WALK IN FREEZER,MEAT WALK IN COOLER,BAKERY WALK IN 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.
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL PREP TABLES, INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,FRYER CABINETS,COOLERS,STORAGE CABINETS,ROLLING CARTS,STORAGE RACKS,SAW MACHINE, GRINDER,POTATO PEELER,FAN GUARD COVERS IN ALL WALK IN COOLERS.
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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SINKS IN SALAD PREP AREA,PACKAGING OF DRY GOODS PREP AREA,REAR MEAT PREP AREA AND BAKERY/POP CORN FRONT PREP AREA MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER SOAP & PAPER TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 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.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED NO 90-DAY SHELLFISH TAGS FOR RAW MUSSELS AND OYSTERS FOR SALE EMPLOYEE STATES THEY DISCARD THEM.THEY NEED TO KEEP THEM ,SIGN AND DATE FOR WHEN LAST ITEM IS SOLD OR SERVED AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(COS)(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.
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 12LBS. COOKED CHICKEN-125.6F.8LBS. COOKED ORGANGE CHICKEN-117.9F.8LBS. COOKED SLAB RIBS-113.2F.10LBS. COOKED CHICKEN LEGS/WINGS-119.1F-120.2F.11LBS. COOKED RICE-125.2F.6LBS. SWEET POTATO-120.6F.12LBS. HALF CHICKENS-122.7F IN HOT HOLDING CABINET.2LBS. COOKED STEAK 112.3F ON TABLE TOP HOT HOLDING AT GRILL STATION. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE, APPX.69LBS.$158.(COS)(PRIORITY 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 IMPROPER TEMPERATURE OF 5- GALLONS OF COOKED SOUP AT 50.5F DATED 11/27 IN A LARGE PLASTIC CONTAINER IN WALK IN COOLER. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 5 GALLONS $70. (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 A HOT HOLDING CABINET AT 129.1F WITH TCS FOODS STORED .A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL CDPHFOOD@CITYOFCHICAGO.ORG.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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 EVIDENCE OF APPX. 35 OR MORE MICE DROPPINGS ON CONCRETE LEDGE AND ON FLOOR NEXT TO PALLET IN LIQUOR STORAGE AREA AND ON LEDGE IN REAR STORAGE AREA NEXT TO PALLET OF GROCERY PLASTIC BAGS. MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/28/23.(PRIORITY FOUNDATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED A SOURCE OF CROSS CONTAMINATION DURING FOOD PREPARATION OBSERVED FEMALE EMPLOYEE WITH THE CUTTING BOARD ON TOP OF A OPEN GARBAGE CAN WHILE SLICING APPX.8LBS. WHOLE WATERMELONS AND PLACING THEM IN A TRAY TO BE WRAPPED AND PLACED ON DISPLAY FOR SALE. PRODUCT WAS DISCARDED BY MANAGER.APPX. 8LBS. $24.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE DISH MACHINE AT THE PLATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
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.
MUST REPAIR OR REPLACE DAMAGED SEAMS ON TOPSIDES OF 3- COMPARTMENT SINK IN MEAT & CHICKEN PREP AREAS.MISSING DRAINLINE PIPE AT HAND SINK IN CHICKEN PREP AREA THAT HAS A BUCKET CATCHING WATER,LEAKY FAUCET AT 3- COMP SINK IN BAKERY DISH WASHING AREA,COMPRESSOR UNIT IN POOR REPAIR IN BAKERY WALK IN COOLER.
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.
MUST CLEAN DUST,FOOD DEBRIS BUILD UP FROM WALLS AND CEILINGS IN ALL PREP AREAS, WALK IN COOLERS,DISH WASHING AREAS.
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
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF ALL COOKING EQUIPMENT.
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.