Complaint
Sep 15, 2026
6 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE 2-DOOR FRONT PREP COOLER. STEAK AT 53.2F, SHRIMP AT 50.1F. TILAPIA AT 53.3F, CHORIZO 54.3F, RAW BEEF AT 54.1F, COOKED PORK AT 52.6F, SOUR CREAM AT 53.4F, DICED TOMATOES AT 52.7, MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 35LBS OF FOOD WORTH $222.00. INSTRUCTED ABOVE TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. 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 temperatureOfficial wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINKS LOCATED IN THE TWO FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED GREASE AND DIRT BUILD UP ON FLOOR UNDERNEATH 3-COMPARTMENT SINK LOCATED IN 1ST FLOOR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAINED.
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 cold holding temperatures
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE 2-DOOR FRONT PREP COOLER. STEAK AT 53.2F, SHRIMP AT 50.1F. TILAPIA AT 53.3F, CHORIZO 54.3F, RAW BEEF AT 54.1F, COOKED PORK AT 52.6F, SOUR CREAM AT 53.4F, DICED TOMATOES AT 52.7, MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 35LBS OF FOOD WORTH $222.00. INSTRUCTED ABOVE TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. 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 temperatureOfficial wording
Plumbing installed; proper backflow devices
Inspector’s notes
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINKS LOCATED IN THE TWO FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
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
Physical facilities installed, maintained & clean
Inspector’s notes
OBSERVED GREASE AND DIRT BUILD UP ON FLOOR UNDERNEATH 3-COMPARTMENT SINK LOCATED IN 1ST FLOOR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAINED.
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, Sep 15, 2026 · Original Source