3-601.11 OBSERVED MISSING LABLES ON BULK CONTAINERS STORED ON SHELVING UNITS THROUGHOUT PREP AREA, WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME AND MAINTAIN.
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.
6-202.15 OBSERVED REAR EXIT DOOR NOT RODENT PROOF. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT PEST ENTRY.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11 OBSERVED INADEQUATE SPLASHGUARD IN PLACE IN REAR PREP AREA NEXT TO COOKING STATIONS. NOTED WORKING INGREDIENTS STORED DIRECTLY IN FRONT OF HANDWASHING SINK. INSTRUCTED TO RELOCATE WORKING INGREDIENTS OR PROVIDE ADEQUATE SPLASHGUARD. MUST MAINTAIN
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.
3-304.14 OBSERVED SOILED WIPING CLOTHS STORED THROUGHOUT PREP AREA ON TABLES. INSTRUCTED TO STOREWIPING CLOTHS INSIDE SOLUTION @ 50PPM IN BETWEEN USES
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.
2-102.13 OBSERVED CFM WITHOUT ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND MAINTAIN.
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 record from Chicago Department of Public Health, Aug 17, 2026 · Original Source
Canvass Re-Inspection
Aug 11, 2026
Fail
10 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15 OBSERVED REAR EXIT DOOR NOT RODENT PROOF. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT PEST ENTRY.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. 3 LBS WHOLE TOFU (52F), 3 LBS CHOPPED TOFU (53F), RAW FISH (50F), HOUSEMADE PASTE (58F) SPRING ROLLS (50F) SEASONED CHICKEN (53F). INSTRUCTED TO HOLD ALL TCS FOODS @41F AND BEWLOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. ALL SAID FOOD ITEMS WERE DISCARDED 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOLERS PREVIOUSLY TAGGED AND HELD FOR INSPECTION NOT AT PROPER TEMPERATURE DURING TIME OF RE-INSPECTION WHILE STORING TCS FOODS (FISH, TOFU, CHICKEN, STEAK, SPRING ROLLS, SHRIMP). NOTED 2 DOOR PREP COOLER WITH COLD HOLD ATTACHED @49F AND UPRIGHT COOLER IN REAR STORAGE/PREP SPACE @ 50F. INSTRUCTED TO DISCONTINUE USE AND REPAIR UNITS TO 41F AND 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.
3-601.11 OBSERVED MISSING LABLES ON BULK CONTAINERS STORED ON SHELVING UNITS THROUGHOUT PREP AREA, WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11 OBSERVED INADEQUATE SPLASHGUARD IN PLACE IN REAR PREP AREA NEXT TO COOKING STATIONS. NOTED WORKING INGREDIENTS STORED DIRECTLY IN FRONT OF HANDWASHING SINK. INSTRUCTED TO RELOCATE WORKING INGREDIENTS OR PROVIDE ADEQUATE SPLASHGUARD. MUST MAINTAIN
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.
3-304.14 OBSERVED SOILED WIPING CLOTHS STORED THROUGHOUT PREP AREA ON TABLES. INSTRUCTED TO STOREWIPING CLOTHS INSIDE SOLUTION @ 50PPM IN BETWEEN USES
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.
6-501.12 OBSERVED DRIED FOOD DEBRIS, POOLING GREASE (UNDER HEAVY EQUIPMENT AND MISCELLANUES ITEMS STORED ON FLOORS THROUGHOUT PREP IN CORNERS AND UNDER SHELVING UNITS. INSTRUCTED TO REMOVE, CLEAN SANITIZE 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.
2-102.13 OBSERVED CFM WITHOUT ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND MAINTAIN.
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.
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT #2640307 ON 7/28/26 . VIOLATION IS AS FOLLOWS...OBSERVED THE FOLLOWING VIOLATIONS NOT CORRECTED FROM REPORT #2614310 3/ 21/25 4-501.11 OUT C 06/13/2025 4-501.11 OBSERVED TORN GASKETS INSIDE OF THE FOLLOWING COOLERS: THE RIGHT DOOR OF THE 3-DOOR BAR COOLER, THE RIGHT DOOR OF THE 3-DOOR PREP COOLER AND THE RIGHT DOOR OF THE 2-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE ALL TORN DOOR GASKETS. 4-602.13 CLEAN THE GREASE DEPOSITS INSIDE OF THE DOORS OF THE DEEP FRYERS. -501.12 OUT C 06/13/2025 6-501.12 CLEAN THE DUST AND GREASE ON THE BACK WALL OF THE FOOD PREP AREA ABOVE THE SINKS. 6-501.14 OUT C 06/13/2025 6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CORRECT ABOVE VIOLATIONS. PRIORITY VIOLATION. #7-42-090 . CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Aug 11, 2026 · Original Source
Canvass
Jul 28, 2026
Fail
12 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDSINK IN (IN USE) REAR PREP AREA NOT ACCESSIBLE DURING TIME OF INSPECTION. OBSERVED SINK BEING USED TO PREP COCONUT MILK MIX WITH LARGE CONTAINER ALONG WITH WHISK STORED INSIDE BASIN. INSTRUCTED TO REMOVE AND USE HANDSINK FOR HANDWASHING PURPOSES ONLY. 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.
OBSERVED APPROXIMATLEY 40 LBS COOKED PASTA STORED ON TOP OF PREP COOLER CUTTING BOARD AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE @86F. INSTRUCTED TO HOLD HOT TCS FOODS @ 135 OR HIGHER AND MAINTAIN. PRIORITY VIOLATION. #7-38-005.CITATION ISSUED.PIC DISCARDED VOLUNTARILY.
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.
OBSERVED APPROXIMATELY 150 LBS TCS FOODS CHICKEN, FISH, BEEF, TOFU, SLICED TOMATOES, DUMPLINGS, SHRIMP, HOUSEMADE PASTE, SPRING ROLLS, EGGS, FOUND AT TEMPERATURES RANGING BETWEEN 50-63F. ALL SAID FOOD ITEMS WERE STORED THROUGHOUT COOLING UNITS AND ON PREP TABLES. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F AND BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. SEE ABOVE VIOLATION FOR CITATION ISSUED. PIC DISCARDED AND DENATURED FOOD AT THIS TIME. TOTAL COST APPROX. $350.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED TWO PREP COOLING UNITS WITH COLD HOLD ATTACHED NOT AT PROPER TEMPERATURE (60F) (57F) DURING TIME OF INSPECTION WHILE STORING TCS FOODS (CHICKEN, TOFU, BEEF, SHRIMP, NOODLES). NOTED UPRIGHT COOLER STORED IN REAR STORAGE SPACE NEAR BULK RICE AND CHEST FREEZER INTERNAL TEMPERATURE @52F STORING TOFU, CHICKEN , BEEF AND DUMPLINGS. INSTRUCTED TO REPAIR AND MAINTAIN ALL UNITS TO REQUIRED INTERNAL TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION. #7-38-005. UNITS TAGGED AND HELD FOR INSPECTION. 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.
OBSERVED MISSING LABLES ON BULK CONTAINERS STORED ON SHELVING UNITS THROUGHOUT PREP AREA, WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME AND MAINTAIN.
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.
OBSERVED REAR EXIT DOOR NOT RODENT PROOF. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT PEST ENTRY.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED INADEQUATE SPLASHGUARD IN PLACE IN REAR PREP AREA NEXT TO COOKING STATIONS. NOTED WORKING INGREDIENTS STORED DIRECTLY IN FRONT OF HANDWASHING SINK. INSTRUCTED TO RELOCATE WORKING INGREDIENTS OR PROVIDE ADEQUATE SPLASHGUARD. MUST MAINTAIN
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.
OBSERVED SOILED WIPING CLOTHS STORED THROUGHOUT PREP AREA ON TABLES. INSTRUCTED TO STOREWIPING CLOTHS INSIDE SOLUTION @ 50PPM IN BETWEEN USES
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.
OBSERVED DRIED FOOD DEBRIS, POOLING GREASE (UNDER HEAVY EQUIPMENT AND MISCELLANUES ITEMS STORED ON FLOORS THROUGHOUT PREP IN CORNERS AND UNDER SHELVING UNITS. INSTRUCTED TO REMOVE, CLEAN SANITIZE 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.
OBSERVED CFM WITHOUT ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND MAINTAIN.
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.
OBSERVED THE FOLLOWING VIOLATIONS NOT CORRECTED FROM REPORT #2614310 3/ 21/25 4-501.11 OUT C 06/13/2025 4-501.11 OBSERVED TORN GASKETS INSIDE OF THE FOLLOWING COOLERS: THE RIGHT DOOR OF THE 3-DOOR BAR COOLER, THE RIGHT DOOR OF THE 3-DOOR PREP COOLER AND THE RIGHT DOOR OF THE 2-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE ALL TORN DOOR GASKETS. 4-602.13 CLEAN THE GREASE DEPOSITS INSIDE OF THE DOORS OF THE DEEP FRYERS. -501.12 OUT C 06/13/2025 6-501.12 CLEAN THE DUST AND GREASE ON THE BACK WALL OF THE FOOD PREP AREA ABOVE THE SINKS. 6-501.14 OUT C 06/13/2025 6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11 OBSERVED TORN GASKETS INSIDE OF THE FOLLOWING COOLERS: THE RIGHT DOOR OF THE 3-DOOR BAR COOLER, THE RIGHT DOOR OF THE 3-DOOR PREP COOLER AND THE RIGHT DOOR OF THE 2-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE ALL TORN DOOR GASKETS.
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.
4-602.13 CLEAN THE GREASE DEPOSITS INSIDE OF THE DOORS OF THE DEEP FRYERS.
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.
6-501.12 CLEAN THE DUST AND GREASE ON THE BACK WALL OF THE FOOD PREP AREA ABOVE THE SINKS.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
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.
Official record from Chicago Department of Public Health, Mar 21, 2025 · Original Source
Canvass
Mar 13, 2025
Fail
11 recorded violations
notedCode 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED NO SANITIZER DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO REPAIR THE DISH MACHINE SO THAT A FINAL RINSE OF 100 PPM CHLORINE IS AVAILABLE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS PREPARED OR SERVED. 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.
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE PREP COOLERS. OBSERVED EGGS AT 46F, BEEF AT 44-53F, CHICKEN AT 45F, SHRIMP AT 46F, AND TOFU AT 45F. MANAGEMENT INSTRUCTED TO STORE ALL COLD TCS FOODS BELOW 41F. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE 2-DOOR PREP COOLERS ON THE COOK LINE WITH AN AIR TEMPERATURE OF 45F. ALSO OBSERVED THE 3-DOOR PREP COOLER AGAINST THE BACK WALL OF THE KITCHEN WITH AN AIR TEMPERATURE OF 50F. THE COOLERS WERE USED TO STORE TCS FOODS SUCH AS MEAT AND TOFU. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 41F. 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.
OBSERVED TORN GASKETS INSIDE OF THE FOLLOWING COOLERS: THE RIGHT DOOR OF THE 3-DOOR BAR COOLER, THE RIGHT DOOR OF THE 3-DOOR PREP COOLER AND THE RIGHT DOOR OF THE 2-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE ALL TORN DOOR GASKETS.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO CHLORINE TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION AT THE LOW TEMPERATURE DISH MACHINE AND NO QAC TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE BOTH SETS OF TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
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.
CLEAN THE GREASE DEPOSITS INSIDE OF THE DOORS OF THE DEEP FRYERS.
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.
CLEAN THE DUST AND GREASE ON THE BACK WALL OF THE FOOD PREP AREA ABOVE THE SINKS.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
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.
PREVIOUS CORE VIOLATIONS FROM REPORT #2590196 ON 2/27/24 NOT CORRECTED: 55 - REPLACE THE CEILING TILES WITH CHIPPED PAINT IN THE FOOD PREP AREA. 57 - NO FOOD HANDLER CERTIFICATES WERE PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING. 58 - OBSERVED ONE OF THE CERTIFIED FOOD MANAGERS PRESENT WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING. 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.
Official record from Chicago Department of Public Health, Mar 13, 2025 · Original Source
Canvass
Feb 27, 2024
Pass w/ Conditions
12 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS PREPARED OR SERVED. 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE EXPOSED HAND WASHING SINK NEXT TO THE LINE NOT ACCESSIBLE FOR USE. A CONTAINER OF COCONUT MILK WAS STORED INSIDE THE BASIN OF THE HAND-WASHING SINK. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES FOR HAND WASHING ONLY. 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.
REPLACE THE CEILING TILES WITH CHIPPED PAINT IN THE FOOD PREP AREA.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
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.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED A FEMALE FOOD HANDLING EMPLOYEE PREPARE CUPS OF HOT SAUCES MIXED WITH CUT VEGETABLES BY PLACING THE CUT VEGETABLES INTO THE CUPS WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED THAT NO BARE-HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.
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.
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE PREP COOLERS. OBSERVED EGGS AT 74F, PORK AT 54F, BEEF AT 54-60F, CHICKEN AT 55F, SPRING ROLLS AT 59F, FISH AT 55F, SHRIMP AT 52F, AND TOFU AT 52-56F. MANAGEMENT INSTRUCTED TO STORE ALL COLD TCS FOODS BELOW 41F. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED BOTH 2 DOOR PREP COOLERS ON THE COOK LINE WITH AN AIR TEMPERATURE OF 58F. THE COOLERS WERE USED TO STORE TCS FOODS SUCH AS MEAT AND TOFU. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 41F. 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
REMOVE THE HANGING FLY STRIPS IN THE FOOD PREP AREA.
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.
CLEAN THE BOTTOM SHELVES OF THE PREP TABLES, FOOD STORAGE CONTAINERS, AND EXTERIOR OF THE GREASE TRAP.
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.
OBSERVED THE 3-COMPARTMENT SINK IN DISREPAIR. THE DRAIN LINE IS DUCT TAPED WITH A PLASTIC WATER BOTTLE CONNECTED FROM THE SINK TO THE DRAIN. REPAIR THE DRAIN UNDER THE RIGHT COMPARTMENT OF THE 3-COMPARTMENT SINK.
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.
NO FOOD HANDLER CERTIFICATES WERE PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
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.
OBSERVED ONE OF THE CERTIFIED FOOD MANAGERS PRESENT WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
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.