License
Apr 13, 2026
4 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED WALL-MOUNTED HAND SOAP DISPENSER PROVIDED AT 3-COMPARTMENT SINK IN THE WAREWASHING AREA. INSTRUCTED TO RELOCATE WALL-MOUNTED HAND SOAP DISPENSER FROM 3-COMPARTMENT SINK AND PROVIDE HANDWASHING AIDS AND DEVICES ONLY AT SINKS DESIGNATED FOR HANDWASHING 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.
More about handwashing problemsOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED UNSEALED WOOD USED TO CONSTRUCT FRONT COUNTER AREA AND SUPPORTING ELEVATION. INSTRUCTED TO SEAL, PAINT, OR TREAT ALL EXPOSED WOOD USED IN CONSTRUCTION TO MAINTAIN ALL PHYSICAL FACILITIES 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.
More about cleaning or sanitizing problemsOfficial wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED NO WASTE RECEPTACLE PROVIDED AT THE WASHROOM. INSTRUCTED TO PROVIDE AT LEAST ONE WASTE RECEPTACLE IN ALL AREAS WHERE WASTE IS COMMONLY DISCARDED AND MAINTAIN PRESENT AND AVAILABLE FOR USE IN SUCH AREA(S) AT ALL TIMES.
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.
More about building upkeep issuesOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BUILD UP OF DRIED GREASE AND DRIED FOOD DEBRIS ON VENTILATION HOOD FILTERS, WALL, AND CEILING SURFACES IN THE REAR PREPARATION AREA. INSTRUCTED TO CLEAN PHYSICAL FACILITIES AND MECHANICAL VENTILATION HOOD FILTERS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DRIED FOOD DEBRIS, AND OTHER SOILS 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 record from Chicago Department of Public Health, Apr 13, 2026 · Original Source