Canvass Re-Inspection
Oct 9, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 9, 2025 · Original Source
Restaurant · Chicago, IL
Suffron
2459 W Armitage Ave
Last inspected Oct 9, 2025 · 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
8 inspectionsCanvass Re-Inspection
Oct 2, 2025
Fail
1 recorded violation
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
Front prep area hand wash sink not draining, water leaking on kitchen's floor. Instructed manager to repair hand wash sinks and maintain. Priority foundation violation 7-38-030(c).
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 record from Chicago Department of Public Health, Oct 2, 2025 · Original Source
Non-Inspection
Oct 1, 2025
Not Ready
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 1, 2025 · Original Source
Canvass Re-Inspection
Sep 26, 2025
Fail
10 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
2-102.14(O): **PF** FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, in accordance with the law. OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. 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.
More about paperwork, training, or posting issuesnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED NO SPLASHGUARD BETWEEN REAR EXPOSED HAND SINK AND PREP TABLE MUST INSTALL A WASHABLE SPLASHGUARD.
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
4-501.12: **C** Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND 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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL 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.
More about cleaning or sanitizing problemsnotedCode 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
5-403.11 OBSERVED HANDSINK AND PIPES REMOVED AND WASTEWATER WAS BEING DRAINED IN BUCKET IN PREP, INSTRUCTED TO INTSALL HANDSINK AND PIPES AND MAINTAIN. PIC INSTALLED HANDSINK & PIPES WASTEWATER NOW DRAINING APPROPRIATELY, INSTRUCTED TO MAINTAIN.PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
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
6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED A HOLE IN THE CEILING/ WALL IN REAR PREP, MISSING AIR VENT IN PREP AREA INSTRUCTED TO SEAL.
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 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS 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.
More about paperwork, training, or posting issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). 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 issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
8-404.13(B:4): **PF** Enforcement by the Regulatory Authority (Non-Compliance) NOTED CONTINUED NON-COMPLIANCE FROM REPORT # 2604485 CONDUCTED ON 10/10/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: #43 3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED IN-USE UTENSILS (SPATULA, TONGS) STORED IN STILL, ROOM-TEMPERATURE WATER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM WATER AND STORE IN-USE UTENSILS ON A CLEAN, DRY, SANITZED SURFACE OR IN WATER AT LEAST 135.0F OR ABOVE BETWEEN USES AND MAINTAIN. #49 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL, STOVETOP, DEEP FRYERS) IN MAIN COOK LINE AREA TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS AND OTHER SOILS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND OTHER SOILS AND MAINTAIN. #55 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FLOORS BENEATH COOKING EQUIPMENT AT THE MAIN COOK LINE AREA TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. OBSERVED FLOORS BENEATH STORAGE SHELVES IN THE REAR KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND WALLS BENEATH AND BEHIND EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN. #55 6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED REAR HALLWAY (LEADING TO REAR EXTERIOR DOOR) AND REAR STORAGE ROOM (NEAR FURNACE) TO BE CLUTTERED WITH MAINTENANCE TOOLS AND ITEMS UNNECESSARY TO FOOD OPERATIONS. INSTRUCTED TO REMOVE CLUTTER AND UNNECESSARY ITEMS TO ALLOW FOR ACCESS FOR CLEANING AND PEST MONITORING AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 61Other
Official wording
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
8-304.11(A) OBSERVED NO INSPECTION REPORT SUMMARY FROM INSPECTION #2624366 DATED 9/24/25 POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT IN PUBLIC VIEW. PRIORITY FOUNDATION 7-42-010(B). CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Sep 26, 2025 · Original Source
Canvass
Sep 24, 2025
Fail
11 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED PERSON IN CHARGE WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.
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 issuesnotedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #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.
More about paperwork, training, or posting issuesnotedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. 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.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT OR COLD WATER: INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY 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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASHGUARD BETWEEN REAR EXPOSED HAND SINK AND PREP TABLE MUST INSTALL A WASHABLE SPLASHGUARD.
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 CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND 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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL 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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED A HOLE IN THE CEILING/ WALL IN REAR PREP, MISSING AIR VENT IN PREP AREA INSTRUCTED TO SEAL.
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 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS 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.
More about paperwork, training, or posting 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 issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
NOTED CONTINUED NON-COMPLIANCE FROM REPORT # 2604485 CONDUCTED ON 10/10/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: #43 3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED IN-USE UTENSILS (SPATULA, TONGS) STORED IN STILL, ROOM-TEMPERATURE WATER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM WATER AND STORE IN-USE UTENSILS ON A CLEAN, DRY, SANITIZED SURFACE OR IN WATER AT LEAST 135.0°F OR ABOVE BETWEEN USES AND MAINTAIN. #49 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL, STOVETOP, DEEP FRYERS) IN MAIN COOK LINE AREA TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS AND OTHER SOILS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT THE BUILDUP OF ENCRUSTED GREASE DEPOSITS AND OTHER SOILS AND MAINTAIN. #55 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FLOORS BENEATH COOKING EQUIPMENT AT THE MAIN COOK LINE AREA TO BE HEAVILY SOILED WITH GREASE AND DRIED FOOD DEBRIS. OBSERVED FLOORS BENEATH STORAGE SHELVES IN THE REAR KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND WALLS BENEATH AND BEHIND EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT THE BUILDUP OF SOIL AND MAINTAIN. #55 6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED REAR HALLWAY (LEADING TO REAR EXTERIOR DOOR) AND REAR STORAGE ROOM (NEAR FURNACE) TO BE CLUTTERED WITH MAINTENANCE TOOLS AND ITEMS UNNECESSARY TO FOOD OPERATIONS. INSTRUCTED TO REMOVE CLUTTER AND UNNECESSARY ITEMS TO ALLOW FOR ACCESS FOR CLEANING, PEST MONITORING, AND MAINTENANCE. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Sep 24, 2025 · Original Source
Canvass
Dec 30, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 30, 2024 · Original Source
Canvass
Oct 10, 2024
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINKS IN THE FOLLOWING AREAS TO BE BLOCKED OR OTHERWISE INACCESSIBLE: REAR AREA HANDWASHING SINK BLOCKED BY SOAP AND CONTAINERS IN BASIN, PREP LINE AREA HANDWASHING SINK BLOCKED BY GARBAGE CAN AND FOOD CART, FRONT SERVICE AREA HANDWASHING SINK INACCESSIBLE DUE TO WATER TURNED OFF AND BLOCKED BY CHAIR. INSTRUCTED TO REMOVE ITEM(S) BLOCKING EMPLOYEE ACCESS TO HANDWASHING SINKS AND MAINTAIN HANDWASHING SINKS ACCESSIBLE FOR HANDWASHING AT ALL TIMES BY EMPLOYEES. PERSON-IN-CHARGE REMOVED ALL ITEMS BLOCKING HANDWASHING SINKS AND TURNED WATER ON FOR FRONT AREA HANDWASHING SINK; ALL HANDWASHING SINKS AT ADEQUATE HOT AND COLD WATER TEMPERATURES AT TIME OF INSPECTION. 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 THE FOLLOWING COLD TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD-HOLDING: CHICKEN IN THE REAR UPRIGHT COOLER AT 61.6F, BEEF IN THE WALK-IN COOLER AT 60.5F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS AT TIME OF INSPECTION. APPROXIMATELY 40 LBS OF FOOD VALUED AT APPROXIMATELY $100 DISCARDED ON-SITE. 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 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED HUMMUS IN REAR UPRIGHT COOLER STORED COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING IN COLD-HOLDING UNITS 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.
More about food kept at an unsafe temperaturenotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED IN-USE UTENSILS (SPATULA, TONGS) STORED IN STILL, ROOM-TEMPERATURE WATER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM WATER AND STORE IN-USE UTENSILS ON A CLEAN, DRY, SANITZED SURFACE OR IN WATER AT LEAST 135.0F OR ABOVE BETWEEN USES 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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL, STOVETOP, DEEP FRYERS) IN MAIN COOK LINE AREA TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS AND OTHER SOILS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOORS BENEATH COOKING EQUIPMENT AT THE MAIN COOK LINE AREA TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. OBSERVED FLOORS BENEATH STORAGE SHELVES IN THE REAR KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND WALLS BENEATH AND BEHIND EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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, Oct 10, 2024 · Original Source
Non-Inspection
Oct 7, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 7, 2024 · Original Source