SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
License
Jul 31, 2026
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
THE FOLLOWING IN NEED OF CLEANING: EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT T0 REMOVE GREASE AND FOOD PARTICLES AND SHELVES INSIDE OF 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.
FOUND NO COVERED RECEPTACLES INSIDE OF WOMENS WASHROOMS, INSTRUCTED TO PROVIDE 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 A LOOSE WALL TILE IN THE MENS WASHROOM STALL ON THE EAST SIDE OF THE BUILDING AND WALL TILE IN THE MENS WASHROOM ON THE WEST SIDE OF THE BUILDING AS WELL AS A HOLE IN THE WALL BY THE DOOR, INSTRUCTED TO REPLACE AND SEAL HOLE.
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, Jul 31, 2026 · Original Source
Canvass Re-Inspection
Jul 31, 2026
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
THE FOLLOWING IN NEED OF CLEANING: EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES AND SHELVES INSIDE OF 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.
FOUND NO COVERED RECEPTACLES INSIDE OF WOMENS WASHROOMS; INSTRUCTED TO PROVIDE 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 A LOOSE WALL TILE IN THE MENS WASHROOM STALL ON THE EAST SIDE OF THE BUILDING AND WALL TILE IN THE MENS WASHROOM ON THE WEST SIDE OF THE BUILDING AS WELL AS A HOLE IN THE WALL BY THE DOOR; INSTRUCTED TO REPLACE TILE AND SEAL HOLE.
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.
5-205.15-OBSERVED LEAK FROM FAUCET AT TEA BAR PREP AREA HANDSINK. 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.
5-501.17- OBSERVED NO COVERED RECEPTACLES FOR FEMININE HYGIENE PRODUCTS INSIDE OF UNISEX/ STAFF TOILET ROOM AND BAR SIDE RESTROOMS. INSTRUCTED MANAGER TO PROVIDE 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-303.11 OBSERVED BURNED OUT LIGHT BULB A VENTILLATION HOOD. INSRUCTED TO REPLACE BULB.
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, Sep 2, 2025 · Original Source
Canvass
Aug 26, 2025
Fail
13 recorded violations
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED BURNED OUT LIGHT BULB A VENTILLATION HOOD. INSRUCTED TO REPLACE BULB.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWELS IN THE WASHROOM.INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWELS FOR HAND SINK DURING TIME OF INSPECTION 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 THE ICE BIN INTERIOR AT FRONT BAR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
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 FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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.
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
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 WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST 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 FROZEN VARIOUS FOOD ITEMS IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
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 GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
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 LEAK FROM FAUCET AT TEA BAR PREP AREA HANDSINK. 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.
OBSERVED NO COVERED RECEPTACLES FOR FEMININE HYGIENE PRODUCTS INSIDE OF UNISEX/ STAFF TOILET ROOM AND BAR SIDE RESTROOMS. INSTRUCTED MANAGER TO PROVIDE 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 OUTSIDE DUMPSTER WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOWING. INSTRUCTED TO CORRECT AND MAINTAIN TO ENSURE TIGHT FITTING LIDS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED.
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, Aug 26, 2025 · Original Source
Complaint Re-Inspection
Jun 3, 2024
Pass
6 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B): OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNITS THROUGHOUT THE FACILITY, CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF THE 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.
6-501.112: OBSERVED DEAD ROACHES ON THE FLOORS AND WALLS IN THE EMPLOYEE TOILET ROOM IN THE REAR DISHWASHING AREA, ON THE BASINS OF HANDWASHING SINKS IN THE REAR FOOD PREP AREA, AND THE FLOORS THROUGHOUT THE REAR DISHWASHING AREA. INSTRUCTED TO REMOVE DEAD ROACHES, CLEAN, SANITIZE, AND MAINTAIN.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.12: OBSERVED MECHANICAL SINK STOPPERS UNDER THE THREE COMPARTMENT SINK IN THE REAR DISHWASHING AREA NOT IN PROPER WORKING CONDITION, OBSERVED A STICK BEING USED TO HOLD THE SINK STOPPER IN PLACE TO MAINTAIN WATER IN BASIN. INSTRUCTED TO REPAIR OR PROVIDE ADEQUATE SINK STOPPERS.
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.
4-601.11(C): OBSERVED THE FOLLOWING WITH FOOD AND GREASE ENCRUSTED, GRIME BUILD UP AND NOT CLEAN IN THE REAR FOOD PREP AREA: THE CREVICES BETWEEN THE FOOD PREP TABLES, THE PIPES, ON THE OUTERIOR SURFACES (SIDES AND BEHIND) AND CREVICES IN BETWEEN ALL COOKING EQUIPMENT UNDER THE VENTILATION HOODS, AND ALL OF THE SHELVING UNITS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN MENTIONED SURAFCES.
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.
5-205.15: OBSERVED A SLOW DRAINING SINK THE WOMEN'S TOILET ROOM ON THE LEFT SIDE OF THE DINING AREA. ALSO, OBSERVED SEVERELY LEAKING PIPES UNDER THE THREE COMPARTMENT SINK AND THE SINK WITH THE SPRAYER HEAD NEXT TO THE DISHWASHING MACHINE IN THE REAR DISWAHSING AREA. LEAKS CAUSING EXCESSIVE STANDING WATER THROUGHOUT REAR DISHWASHING 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.
6-501.13: OBERVED THE FLOORS THROUGHOUT THE REAR FOOD PREP/ DISHWASHING AREA NOT CLEAN AND MAINTAINED ESPECIALLY, UNDER THE COOKING EQUIPMENT AND PREP TABLES DEBRIS, GREASE AND BURNT RESIDUE BUILD UP. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS 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, Jun 3, 2024 · Original Source
Complaint Re-Inspection
May 29, 2024
Fail
7 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B): OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNITS THROUGHOUT THE FACILITY, CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF THE 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.
6-501.112: OBSERVED DEAD ROACHES ON THE FLOORS AND WALLS IN THE EMPLOYEE TOILET ROOM IN THE REAR DISHWASHING AREA, ON THE BASINS OF HANDWASHING SINKS IN THE REAR FOOD PREP AREA, AND THE FLOORS THROUGHOUT THE REAR DISHWASHING AREA. INSTRUCTED TO REMOVE DEAD ROACHES, CLEAN, SANITIZE, AND MAINTAIN.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.12: OBSERVED MECHANICAL SINK STOPPERS UNDER THE THREE COMPARTMENT SINK IN THE REAR DISHWASHING AREA NOT IN PROPER WORKING CONDITION, OBSERVED A STICK BEING USED TO HOLD THE SINK STOPPER IN PLACE TO MAINTAIN WATER IN BASIN. INSTRUCTED TO REPAIR OR PROVIDE ADEQUATE SINK STOPPERS.
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.
4-601.11(C): OBSERVED THE FOLLOWING WITH FOOD AND GREASE ENCRUSTED, GRIME BUILD UP AND NOT CLEAN IN THE REAR FOOD PREP AREA: THE CREVICES BETWEEN THE FOOD PREP TABLES, THE PIPES, ON THE OUTERIOR SURFACES (SIDES AND BEHIND) AND CREVICES IN BETWEEN ALL COOKING EQUIPMENT UNDER THE VENTILATION HOODS, AND ALL OF THE SHELVING UNITS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN MENTIONED SURAFCES.
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.
5-205.15: OBSERVED A SLOW DRAINING SINK THE WOMEN'S TOILET ROOM ON THE LEFT SIDE OF THE DINING AREA. ALSO, OBSERVED SEVERELY LEAKING PIPES UNDER THE THREE COMPARTMENT SINK AND THE SINK WITH THE SPRAYER HEAD NEXT TO THE DISHWASHING MACHINE IN THE REAR DISWAHSING AREA. LEAKS CAUSING EXCESSIVE STANDING WATER THROUGHOUT REAR DISHWASHING 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.
6-201.12: OBSERVED THE WALLS SURROUNDING ALL THE COOKING EQUIPMENT WITH FOOD SPLATTERS, GREASE, AND GRIME BUILD UP, INCLUDING THE PIPES ON THE WALLS. THE WALLS UNDER THE DISHWASHING EQUIPMENT (SPRAYER HEAD SINK AND DISHWAHSING UNIT) WITH BLACK LIKE SUBSTANCE AND NOT SMOOTH AND EASILY CLENABLE. ALSO, THE WALLS BEHIND THE CARTS FOR DIRTY DISHWARE STORED ALONG THE MENTIONED WALL IN THE DINING AREA WITH FOOD SPLATTERS AND NOT MAINTAINED. INSTRUCTED TO CLEAN ALL WALLS, MAKE SURAFCES SMOOTH AND EASILY CLEANABLE 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.
UPON ARRIVAL, OBSERVED CONTINUED NON-COMPLIANCE; PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED AS FOLLOWS: #10: OBSERVED THE MANAGER TURN ON HOT WATER FROM THE LOWER WATER VALVE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. ALSO, OBSERVED THE HANDWASHING SINK BEHIND THE BAR/DISHWASHING AREA STILL MISSING THE FAUCET HEAD. INSTRUCTED TO REPAIR MENTIONED SINKS. #44: OBSERVED PLATES, CONTAINERS, SKILLETS, AND OTHER KITCHENWARE NOT PROPERLY STORED INVERTED. INSTRUCTED PERSON IN CHARGE TO STORE EQUIPMENT AND UNTENSILS INVERTED TO PREVENT CONTAMINATION. #49: OBSERVED STILL SOME COLD HOLD UNITS TO HAVE FOOD DEBRIS ON THE INTERIORS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN. PRIORITY VIOLATION 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, May 29, 2024 · Original Source
Complaint
May 22, 2024
Fail
12 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE HANDWASHING SINK IN THE DISHWASHING AREA NOT IN WORKING CONDITIONS, FOR EMPLOYEES TO WASH HANDS, DUE TO A LEAK AT THE PIPE BELOW. WATER PROFUSELY POOLS ON TO THE FLOOR IN THE AREA. ALSO, OBSERVED A MISSING FAUCET HEAD AT THE HANDWASHING SINK BEHIND THE BAR AREA. WHEN WATER IS TURNED ON WATER SHOOTS OUT, POOLING ON TO THE FLOOR IN THE AREA. INSTRUCTED TO REPAIR BOTH MENTIONED HANDWASHING SINKS 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.
OBSERVED DISHWASHING MACHINE AT THE REAR DISHWASHING AREA IN USE, NOT PROPERLY SANITIZING. THE FINAL RINSE GAUGE REACHED 173.0F AND THE SURFACE TEMPERATURE WAS 147.0F. ALSO, CHEMICAL CONCENTRATION WAS 0PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. HIGH TEMPERATURUE FINAL RINSE SHOULD REACH 180 AND A SURFACE TEMPERATURE OF 160.0F. UNIT TAGGED AND SHALL NOT BE USED UNTIL REPAIRED AND REINSPECTED BY CDPH. PLEASE REVIEW COMMENTS FOR TAG REMOVAL INSTRUCTIONS. PRIORITY VIOLATION 7-38-025, 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN MULTIPLE COLD HOLDING UNITS IN THE REAR FOOD PREP AREA. IN THE WALK-IN COOLER NEAR THE REAR DISHWASHING AREA FOUND BEEF (55.0F), IN THE PREP COOLER: SHRIMP (48.0F-53.2F), FISH BATTER (48.0F), HAM (49.0F), GROUND PORK (48.5F), IN A COLD HOLDING UNIT ACROSS FROM THE DUMPLING STEAMING EQUIPMENT: SWEET BUNS (64.0F), SHRIMP AND CORN DUMPLINGS (83.0F-90.0F), BEEF RIB (54.0F), SHRIMP AND SCALLOP DUMPLINGS (50.0F), LOTUS LEAVES (100.0F). IN THE TWO DOOR COOLER NEAR THE BAKING AREA IN THE REAR FOOD PREP AREA: 5 WHOLE DUCKS (60.0F-70.0F) AND PORK (49.8F). ALL FOOD ITEMS WERE DISCARDED AT THIS TIME. APPROXIMATELY 300 LBS WORTH OF PRODUCT AT $450 DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. 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 AN ICE BIN FULL OF ICE BEHIND THE BAR AREA WITHOUT PROOF OF THE SOURCE FOR THE ICE. THERE WAS NO ICE MACHINE ON SITE AT THE TIME OF THE INSPECTION. INSTRUCTED ICE MUST BE PROVIDED FROM AN APPROVED WATER SOURCE FROM CITY OF CHICAGO OR PROOF OF THE SOURCE (RECEIPT, INVOICE, ETC.) WHERE THE ICE IS OUTSOURCED FROM MUST BE PROVIDED AND MAINTAINED ON SITE. ICE WAS MELTED AT THE TIME OF THE INSPECTION. APPROXIMATELY 20LBS AT $40 WORTH OF ICE DISCARDED. PRIORITY VIOLATION 7-38-030(C), 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 56.0 F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. INSTRUCTED MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AT ALL TIMES. PLEASE REVIEW COMMENTS FOR INSTRUCTIONS ON HOW TO REMOVE TAG. 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 NO THERMOMETERS INSIDE REFRIGERATION UNITS THROUGHOUT THE FACILITY, CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF THE 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.
OBSERVED 5-6 LIVE ROACHES THROUGHOUT THE REAR FOOD PREP/ DISHWASHING AREA. ALSO, OBSERVED APPROXIMATELY 20-30 RAT AND MICE DROPPINGS. THE ROACHES WERE OBSERVED ON THE UPPER PART WHERE THE TEMPERATURE GAUGES OF THE DISHWAHSING MACHINE AND ALSO IN THE CREVICES UNDERNEATH OF THE UPPER PART OF THE DISHWASHING MACHINE, ON THE WALLS AND PIPES BEHIND THE DISHWASHING MACHINE, ON THE THREE COMPARTMENT SINK IN THE REAR DISHWASHING AREA, IN THE OPENING AT THE LOWER PART OF THE FOUR DOOR COLD HOLDING UNIT IN THE REAR FOOD PREP AREA, AND BEHIND THE SEASONINGS ON THE FIRST SHELF UNDER THE FOOD PREP TABLE ACROSS FROM THE WOK STATION. THE MICE AND RAT DROPPINGS WERE OBSERVED ON THE SHELVING UNITS WHERE THE TEA DISHWARE WAS STORED AND ON THE FLOORS NEAR THE TOILET ROOMS, IN THE OFFICE, AND IN THE STORAGE AREAS THROUGHOUT FACILITY. INSTRUCTED TO ELIMINATE LIVE ROACH ACTIVITY, REMOVE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED MECHANICAL SINK STOPPERS UNDER THE THREE COMPARTMENT SINK IN THE REAR DISHWASHING AREA NOT IN PROPER WORKING CONDITION, OBSERVED A STICK BEING USED TO HOLD THE SINK STOPPER IN PLACE TO MAINTAIN WATER IN BASIN. INSTRUCTED TO REPAIR OR PROVIDE ADEQUATE SINK STOPPERS.
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 THE FOLLOWING WITH FOOD AND GREASE ENCRUSTED, GRIME BUILD UP AND NOT CLEAN IN THE REAR FOOD PREP AREA: THE CREVICES BETWEEN THE FOOD PREP TABLES, THE PIPES, ON THE OUTERIOR SURFACES (SIDES AND BEHIND) AND CREVICES IN BETWEEN ALL COOKING EQUIPMENT UNDER THE VENTILATION HOODS, AND ALL OF THE SHELVING UNITS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN MENTIONED SURAFCES.
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 A SLOW DRAINING SINK THE WOMEN'S TOILET ROOM ON THE LEFT SIDE OF THE DINING AREA. ALSO, OBSERVED SEVERELY LEAKING PIPES UNDER THE THREE COMPARTMENT SINK AND THE SINK WITH THE SPRAYER HEAD NEXT TO THE DISHWASHING MACHINE IN THE REAR DISWAHSING AREA. LEAKS CAUSING EXCESSIVE STANDING WATER THROUGHOUT REAR DISHWASHING 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.
OBSERVED THE WALLS SURROUNDING ALL THE COOKING EQUIPMENT WITH FOOD SPLATTERS, GREASE, AND GRIME BUILD UP, INCLUDING THE PIPES ON THE WALLS. THE WALLS UNDER THE DISHWASHING EQUIPMENT (SPRAYER HEAD SINK AND DISHWAHSING UNIT) WITH BLACK LIKE SUBSTANCE AND NOT SMOOTH AND EASILY CLENABLE. ALSO, THE WALLS BEHIND THE CARTS FOR DIRTY DISHWARE STORED ALONG THE MENTIONED WALL IN THE DINING AREA WITH FOOD SPLATTERS AND NOT MAINTAINED. INSTRUCTED TO CLEAN ALL WALLS, MAKE SURAFCES SMOOTH AND EASILY CLEANABLE 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 PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 09/20/2023, REPORT #2582070 #44: OBSERVED PLATES, CONTAINERS, SKILLETS, AND OTHER KITCHENWARE NOT PROPERLY STORED INVERTED. INSTRUCTED PERSON IN CHARGE TO STORE EQUIPMENT AND UNTENSILS INVERTED TO PREVENT CONTAMINATION. #49: OBSERVED ALL COLD HOLD UNITS TO HAVE GRIME AND FOOD DEBRIS ON INTERIORS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN. #55: OBSERVED MISSING TILES AND BROKEN TILE IN REAR KITCHEN AREA NEAR THREE COMPARTMENT SINK AND IN KITCHEN AREA NEAR COLD HOLDING UNITS. INSTRUCTED PERSON TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE. #56: OBSERVED NO COVERED RECEPTACLES IN RESTROOMS FOR FEMALE USE. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLES AND MAINTAIN. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.