License
Jul 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 9, 2026 · Original Source
Grocery Store · Chicago, IL
Rico Fresh Market
3552 W Armitage Ave
Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspectionsComplaint Re-Inspection
Jul 9, 2026
Pass
1 recorded violation
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B) OBSERVED MISSING OR BROKEN THERMOMETERS LINSIDE COOLING UNITS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE 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 record from Chicago Department of Public Health, Jul 9, 2026 · Original Source
License
Jul 2, 2026
Not Ready
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 2, 2026 · Original Source
Complaint
Jul 2, 2026
Fail
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 100 LBS OR MORE OF PREVIOUSLY PREPARED MEALS (RICE BEANS, CHICKEN, SOUPS PARMASEAN, VARIETY FRESH SAUSAGES, FRESH CHEESES AND YOGURT FOUND AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. TEMPERATURES RANGING BETWEEN FROM 47.8F-55.0F. SAID FOOD ITEMS WERE STORED INSIDE 2 DISPLAY COOLING UNITS LOCATED IN REAR GROCERY NEAR DELI. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F AND BELOW AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. ALL SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED BY PIC. TOTAL COST $320.
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.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2 DISPLAY COOLERS LOCATED IN REAR GROCERY NEAR FRESH MEAT AND DELI AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION WHILE STORING TCS FOODS (FRESH CHEESE SAUSAGE, CHICKEN). NOTED TEMPERATURE OF EQUIPMENT @48.1F AND 50.1F. INSTRUCTED TO REPAIR EQUIPMENT TO 41F AND BELOW AS REQUIRED. BOTH UNITS TAGGED AND HELD FOR INSPECTION. 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.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED MISSING OR BROKEN THERMOMETERS LINSIDE COOLING UNITS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE 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 issuesnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED APPROXIMATELY 150 OR MORE SMALL BLACK LIVE FLIES THROUGHOUT DELI/PREPARED FOODS PREPARATION AREAS ON WALLS, PAPER TOWELS, REFRIGERATION EXTERIOR SURFACES, BASEMENT PREP, BAKERY PREP AND STORAGE AREA. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, CLEAN AND SANITIZE AFFECTED AREAS. MUST ELIMINATE LIVE PEST ACTIVITY. 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.
More about signs of rodents or insectsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12 OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, PRODUCE WALK IN COOLER, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jul 2, 2026 · Original Source
Complaint Re-Inspection
May 14, 2026
Pass
4 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11 OBSERVED FOOD EMPLOYEES LOCATED IN MEAT/DELI PREP AREA WITHOUT EFFECTIVE HAIRNETS. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
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.
More about employee hygiene or health policy issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12 OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT GROCERY IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. 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.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 OBSERVED ACCUMULATED GREASE, DUST AND DIRT DEBRIS BUILD UP ON VENTILATION HOODS LOCATED IN PREPARED FOOD/BAKERY AND TAQUERIA. INSTUCTED TO CLEAN AND MAINTAIN AS REQUIRED.
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 record from Chicago Department of Public Health, May 14, 2026 · Original Source
Complaint
May 7, 2026
Fail
12 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDSINK LOCATED IN MEAT, DELI AND PREPARED FOOD PREP AREA WITHOUT HAND DRYING PROVISION DURING TIME OF INSPECTION.INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PIC PROVIDED AT THIS TIME. 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.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 70 LBS OF VARIOUS DELI MEAT (POLISH HAM, TURKEY, HARD SALAMI, CORNED BEEF, HAM, MORTADELLA, HEAD CHEESES, ETC ALL STORED INSIDE DISPLAY COOLER AND 2 DOOR COOLER BEHIND COUNTER IN DELI PREP AREA AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION. NOTED TEMPERATURES RANGING FROM 47F-65F. INSTRUCTED TO HOLD ALL COLD TCS FOODS AT 41F AND BELOW AND MAINTAIN.PIC VOLUNTARILY DISCARDED AND DENATURED SAID DELI MEAT, TOTAL COST $350. 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.
More about food kept at an unsafe temperaturenotedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED APPROXIMATELY 35 LBS OF (DRIED CURED BEEF) LOCATED ON DISPLAY IN CASING IN DELI AND DISPLAY CASING IN GROCERY AISLE. PER PERSON IN CHARGE SAID BEEF IS IS PREPARED AND DRIED IN BASMENT. NO CDPH APPROVAL ON SITE FOR REVIEW AT THIS TIME. INSTRUCTED TO DISCONTINUE PREPARATION OF SAID FOOD ITEM AND OBTAIN APPROVED HACCP PLAN. PIC VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 32Other
Official wording
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
OBSERVED NO DOCUMENTATION OF PROPOSED VARIANCE ON SITE TO PREFORM SPECIAL PROCESS ON SITE AS REQUIRED FOR CURING BEEF. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. PLEASE SEE VIOLATION #29 FOR CITATION INFORMATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE FOLLOWING COOLERS LOCATED DELI PREP AREA @ IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION, WHILE STORING TCS FOODS (VARIOUS DELI MEAT, SLICED CHEESE). NOTED TEMPERATURE OF 2 DOOR COOLING UNIT (63F), (48F). INSTRUCTED TO REPAIR UNITS TO REQUIRED TEMPERATURE OF 41F OR BELOW AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.UNIT TAGGED AND HELD FOR INSPECTION.
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.
More about food kept at an unsafe temperaturenotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED DEAD MOUSE BEHIND COOLING UNIT LOCATED IN GROCERY. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE SAID FLOOR.
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.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD PREPARATION (IN USE) AREA OBSERVED WITHOUT OVERHEARD PROTECTION/ CEILING IN BASEMENT DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE, DURABLE AND PROPERLY INSTALLED CEILING TO PROHIBIT POTENTIAL CONTAMINATION. MUST MAINTAIN PHYSICAL FACILITIES. PRIORITY FOUNDATION VIOLATION. #7-38-005. 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.
More about food not protected from contaminationnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD EMPLOYEES LOCATED IN MEAT/DELI PREP AREA WITHOUT EFFECTIVE HAIRNETS. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.
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.
More about employee hygiene or health policy issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED INADEQUATE SPLASH GUARD ON HANDSINK IN TAQUERIA PREP AREA NEXT TO CUPS. INSTRUCTED TO INSTALL SMOOTH AND EASILY CLEANABLE BARRIER TO PREVENT POSSIBLE CONTAMINATION.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ALL TABLES AND EQUIPMENT LOCATED IN BAKERY/PREPARED FOODS AND BASEMENT PREP AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE BUILT UP DRIED FOOD DEBRIS ON SAID SURFACES AND MAINTAIN TO PREVENT PEST HARBORAGE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOORS AND WALLS INCLUDING REAR STORAGE LEADING TO COMPACTOR, BASMENT STORAGE IN BETWEEN PALLETES, THROUGHOUT ALL PREP AREAS AND BEHIND LARGE COOLERS THROUGHOUT GROCERY IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL TRASH AND FOOD DEBRIS FROM SAID AREA. 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.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED ACCUMULATED GREASE, DUST AND DIRT DEBRIS BUILD UP ON VENTILATION HOODS LOCATED IN PREPARED FOOD/BAKERY AND TAQUERIA. INSTUCTED TO CLEAN AND MAINTAIN AS REQUIRED.
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 record from Chicago Department of Public Health, May 7, 2026 · Original Source
Complaint
Dec 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 10, 2025 · Original Source
Canvass
Jul 15, 2025
Pass
8 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED IN TAQUERIA CLOSET/STORAGE AREA WITH FOOD PREP TABLE WITH CUTTING BOARD AND KNIFE WITH FOOD HANDLER CUTTING VEGTABLES, INSTRUCTED TO REMOVE TABLE FROM CLOSET AND MOVE IT INTO PREP AREA CLOSER TO 1 AND ONLY HAND SINK IN TAQUERIA
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.
More about food not protected from contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RUSTED AND ENCRUSTED STORAGE RACKS IN WALK IN COOLER, IN BASEMENT AND BUTCHER AREAS. NOTED RACKS IN PASTRY AND TAQUERIA WITH FOOD DEBRIS. INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLEI, NSTRUCTED TO CLEAN & 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 problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED LARGE POTS TO BIG TO SUBMERGED IN THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE SAID LARGE POTS OR REPLACED THE 3 COMPARTMENT SINK WITH A 3 COMPARTMENT SINK THAT HAS LARGER COMPARTMENTS TO WASH RINSE AND SANITIZE ALL POTS.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENTIN REAR COOKING/PASTRY AREA, 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.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED BOTH FAUCETS AT 3 COMPARMENT SINK IN TAQUERIA SPRAYING TO THE SIDE, 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.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MISSING FLOOR GROUT AND MISSING, DAMAGED AND BROKEN FLOOR TILES IN THE FOLLOWING AREAS: BAKERY, KITCHEN, BUTCHER AREA, BUTCHER WALK IN COOLER NOTED IN BUTCHER, AND STAFF RESTROOM AREAS BASE BOARD TILES ALSO MISSING. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST 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.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED A MISSING LIGHT SHIELD IN THE TAQUERIA, INSTRUCTED TO PROVIDE AND MAINTAIN 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 issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jul 15, 2025 · Original Source
Canvass Re-Inspection
Nov 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 18, 2024 · Original Source
Canvass
Nov 5, 2024
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE IN THE WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO POST/PROVIDE.
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 problemsnotedCode 28Chemicals
Official wording
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED TOXIC ITEMS NOT PROPERLY STORED. FOUND BAG OF CEMENT AND GASOLINE IN CONTAINER ON FOOD SHELVING UNIT IN THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REMOVE TOXIC ITEMS FROM THE FOOD SHELVING STORAGE AREA IN THE BASEMENT. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
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.
More about chemicals stored or used unsafelynotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED FOOD ITEMS OUT OF ORIGINAL CONTAINERS WITH NO LABELS DISPLAYING THE COMMON FOOD ITEM NAME. INSTRUCTED TO LABEL WITH COMMON FOOD NAME WHEN OUT OF ORIGINAL FOOD CONTAINERS.
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.
More about food source, dating, or labeling problemsnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED EMPLOYEE IN THE BAKERY AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
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.
More about employee hygiene or health policy issuesnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN THE FOOD PREPARATION AREA IN THE BAKERY AREA. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USAGE.
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 problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED OUTSIDE GARBAGE AREA NOT CLEAN. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.INSTRUCTED TO 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.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CLUTTER (OLD EQUIPMENT, BOXES, GARDEN HOSE, ETC) UNDER THE STAIRS IN THE BASEMENT AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND CLEAN/MAINTAIN 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Nov 5, 2024 · Original Source