Complaint
May 27, 2026
4 recorded violations
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON-IN-CHARGE ON-SITE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN ORIGINAL CERTIFICATE(S) DISPLAYED ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
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 issuesOfficial wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO FOOD EMPLOYEE ON-SITE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE WHILE FACILITY IS PREPARING TCS FOOD ITEMS (PROTEINS, DAIRY, FRIED FOODS) AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN ORIGINAL CERTIFICATE(S) DISPLAYED ON-SITE AT ALL TIMES. 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 issuesOfficial wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COFFEE AREA ICE MACHINE TO BE MILDLY SOILED. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF ICE MACHINE AND MAINTAIN ALL FOOD-CONTACT SURFACES CLEAN TO SIGHT AND TOUCH.
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 wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SEVERAL TCS FOOD ITEMS (COOKED CHICKEN, COOKED POTATOES) IN COLD-HODLING UNITS THROUGHOUT FACILITY STORED COVERED BY FOOD CONTAINER LIDS OR PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING 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 temperatureOfficial record from Chicago Department of Public Health, May 27, 2026 · Original Source