ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
License Re-Inspection
Aug 19, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12: **C** Cleaning, Frequency and Restrictions FLOORS IN KITCHEN WITH DIRT AND DEBRIS UNDER/AROUND THE REFRIGERATORS AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
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, Aug 19, 2025 · Original Source
License
Aug 13, 2025
Fail
6 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PERSON IN CHARGE (PIC) HAS NO CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO HAVE PICs OBTAIN AND MAINTAIN A VALID CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION CITATION ISSUED ON VIOLATION #2.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
FOUND NO CHICAGO CERTIFIED FOOD MANAGER NOR CERTIFICATE ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. CHICKEN, PORK, MILK ETC.). INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
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.
TCS FOODS (17 GALLONS OF MILK) STORED IN THE REFRIGERATOR AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 46.6F TO 47.8F. INSTRUCTED TO KEEP TCS FOODS AT 41F OR LOWER. PIC DISCARDED OF MILK AN APPROXIMATELY $50. CRITICAL 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
REFRIGERATOR NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 41F OR LOWER. AMBIENT TEMPERATURE WAS 48.2F. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT HOLDS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED. CRITICAL 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.
BLOCKS OF CHICKEN AND PORK MEAT NOT PROPERLY BEING THAWED. MEAT SITTING IN A PAN IN A COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY THAW UNDER COLD RUNNING WATER, MICROWAVE, OR IN THE COOLER. MAINTAIN SAME.
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.
FLOORS IN KITCHEN WITH DIRT AND DEBRIS UNDER/AROUND THE REFRIGERATORS AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
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.