Soul & Smoke

Official wording

PROPER DATE MARKING AND DISPOSITION

Inspector’s notes

OBSERVED SEVERAL TCS FOOD ITEMS (HOUSEMADE SAUCES, PASTRAMI, GRILLED ONIONS) IN THE WALK-IN COOLER WITH DATE LABELS LISTING DATE OF PREPARATION BETWEEN 3/7/2026 AND 3/24/2026. INSTRUCTED TO DENATURE AND DISCARD LISTED FOOD ITEMS AND MAINTAIN TCS FOOD ITEMS UNDER COLD-HOLDING AT 41.0F OR BELOW FOR A MAXIMUM OF SEVEN (7) DAYS FROM THE DATE OF PREPARATION LISTED ON DATE LABEL. APPROXIMATELY 40 LBS. OF FOOD VALUED AT APPROXIMATELY $200.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED FOOD ITEMS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

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.

Official wording

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

Inspector’s notes

OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED DIRECTLY ABOVE FOOD AND SINGLE-SERVICE ARTICLES AT THE MAIN PREP LINE AREA. INSTRUCTED TO STORE EMPLOYEE PERSONAL CARE ITEMS SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.

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.

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

OBSERVED COOKED SHRIMP STORED IN CONTAINER OF STILL, ROOM-TEMPERATURE WATER AT THE 1-COMPARTMENT PREP SINK WHILE THAWING. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER RUNNING WATER AT 70.0F OR LESS TO REMOVED SLOUGHED DEBRIS AND MAINTAIN.

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.

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

OBSERVED SINGLE-SERVICE ARTICLES IN ORIGINAL CONTAINERS STORED DIRECTLY ON THE FLOOR IN THE SEPARATED DRY STORAGE CLOSET. INSTRUCTED TO STORE SINGLE-SERVICE ARTICLE CONTAINERS AT LEAST 6 INCHES ABOVE THE FLOOR DURING STORAGE 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.

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

OBSERVED CITY OF CHICAGO CERTIFIED MANAGER ON-SITE WITHOUT ALLERGY AWARENESS TRAINING OR CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGY AWARENESS TRAINING AND MAINTAIN ORIGINAL CERTIFICATE(S) ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.

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.

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

Food handler not wearing hair restraints, Instructed to wear.

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.

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

Unnecessary items and non-functioning coolers found in kitchen, instructed to remove.

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 wording

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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.

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

No valid certificate for food service manager. Instructed to obtain.

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.

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

walk-in cooler ambient air temperature at 54.3f, instructed to keep all coolers temp for TCS foods at 41f or lower.

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.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

Ice build up behind cooling unit in walk-in cooler. Damaged insulation around pipes in walk-in cooler. Dirt and dust build-up behind and around cooling unit in walk-in cooler. Instructed to repair and clean.

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 wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

No sanitizer test strips for 3-comp sink sanitizer. instructed to obtain.

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 wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

Counter tops, shelves, sinks are not clean, construction debris and dust noted. Instructed to clean all food and non-food contact surfaces.

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 wording

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

Inspector’s notes

Inadequate hot water, hot water temp reached up to 104f at 3-comp sink. Instructed to provide 110f minimum at 3-comp sink.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

No allergen training certificate for food service manager.

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.