License
Feb 4, 2026
4 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 OBSERVED NO HANDWASHING SIGN IN THE TOILET ROOM. INSTRUCTED TO 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 problemsOfficial wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED A PREP COOLER, NO TCS FOODS INSIDE, AT AN AMBIENT AIR TEMPERATURE OF 71F DURING THE INSPECTION. UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. INSTRUCTED TO REPAIR AND MAINTAIN 41F OR BELOW AT ALL TIMES. 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.
More about food kept at an unsafe temperatureOfficial wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 OBSERVED AN UNUSED COFFEE MACHINE BY THE FRONT CUSTOMER SERVICE AREA. INSTRUCTED IF COFFEE MACHINE WILL BE IN USE, THEN THE MACHINE HAS TO BE STATIONED IN THE FOOD PREP AREA.
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 contaminationOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.114 OBSERVED AN UNUSED HOT HOLDING UNIT AND HOT DOG WARMER. INSTRUCTED TO REMOVE ANY UNUSED EQUIPMENT.
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, Feb 4, 2026 · Original Source