License
Aug 25, 2026
4 recorded violations
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED 3-COMPARTMENT SINK NOT ADEQUATELY PROTECTED FROM OVERHEAD DUST AND DEBRIS IN THE BASEMENT WAREWASHING AREA. INSTRUCTED TO INSTALL SHELF OR OTHER MEANS OF PROTECTION TO MAINTAIN EQUIPMENT AND UTENSILS IN THE 3-COMPARTMENT SINK FROM DUST, DEBRIS, AND OTHER POTENTIAL CONTAMINATION AND MAINTAIN.
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.
More about equipment or utensil issuesOfficial wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO INTERNAL AMBIENT AIR THERMOMETERS PROVIDED INSIDE OF COLD-HOLDING UNITS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN.
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.
More about equipment or utensil issuesOfficial wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO DRYING RACK, DRAINBOARD, OR OTHER EQUIPMENT FOR DRYING CLEAN UTENSILS IN THE BASEMENT WAREWASHING AREA. INSTRUCTED TO PROVIDE DRYING RACK, DRAIN BOARD, OR UTENSIL RACK AT THE BASEMENT WAREWASHING AREA FOR NECESSARY UTENSIL HOLDING AFTER SANITIZING 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
OBSERVED PHYSICAL FACILITY SURFACES IN THE BASEMENT WAREWASHING AREA (WALLS, FLOOR) NOT SMOOTH AND EASILY-CLEANABLE AS WELL AS ABSORBENT. INSTRUCTED TO MAINTAIN PHYSICAL FACILITY SURFACES SUCH AS WALLS AND FLOORS SMOOTH, EASILY-CLEANABLE, AND CONSTRUCTED OF NON-ABSORBENT MATERIALS IN AREAS SUBJECT TO MOISTURE SUCH AS WAREWASHING 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Aug 25, 2026 · Original Source