Complaint
Apr 2, 2026
7 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED MULTIPLE HANDSINKS THROUGHOUT FACILITY (PREP/DISH AREAS IN BASMENT) OR DISHWASHING 1 ST FLOOR ROOM WITHOUT HAND CLEANSER DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED FOR PROPER HADNWASHING. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED. PERSON IN CHARGE PROVIDED AT THIS TIME.
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 HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED HOT TCS FOODS STORED INSIDE HOT HOLD UNIT LOCATED ON FRONT PREP SERVING LINE AT IMPROPER HOT HOLDING TEMPERAURES DURING TIME OF INSPECTION. NOTED APPROXIMATELY 15 LBS LENTIL SOUP @126.8F, 15 CHICKEN SOUP @102F. INSTRUCTED TO HOLD ALL HOT TCS FOODS @ 135F OR HIGHER AS REQUIRED. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. PERSON IN CHARGE VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME.
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
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING COLD HELD TCS FOODS @ IMPROPER TEMPERATURES DURING TIME OF INSPECTION. NOTED APPROXIMATELY 8 LBS SLICED TOMATOES @50F AND 8 LBS FALAFEL MIX BOTH LOCATED IN 2 DOOR UNIT IN FRONT PREP, 2 LBS HARD BOILED EGGS @55F, 3 LBS COOKED MUSHROOMS @53F, LOCATED INSIDE SALAD BAR. INSTRUCTED TO HOLD ALL COLD HELD TCS FOODS @41F AND BELOW AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. PLEASE SEE ABOVE VIOLATION FOR CITATION INFORMATION.
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
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
UNABLE TO LOCATE THERMOMTER IN RIGHT SIDE OF SALAD BAR COOLING UNIT, 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 wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED HANDSINK LOCATED IN BASEMENT PREP AREA SLOW DRAINING DURING TIME OF INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN SYSTEM IN GOOD CONDITION.
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 problemsOfficial wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED EXTERIOR SURFACES OF GREASE RECEPTACLES IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN TO PREVENT PEST HARBORAGE.
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 wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED VENTS THROUGHOUT PREP AREA ACCUMULATED WITH DUST AND DIRT THROUGHOUT PREP AREAS. 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 issuesOfficial record from Chicago Department of Public Health, Apr 2, 2026 · Original Source