Canvass Re-Inspection
Sep 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 1, 2026 · Original Source
Restaurant · Chicago, IL
United Club
11601 W Touhy Ave
Last inspected Sep 1, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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
18 inspectionsCanvass
Aug 27, 2026
Fail
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 10 POUNDS CHICKEN, 20 POUNDS COOKED RICE 2 GALLONS OF CREAM AND 6 GALLONS HALF AND HALF,AND 4 POUNDS CHEESE ($400). 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 WALK IN COOLER WITH AN AMBIENT AIR TEMPERATURE OF 46 F. REAR HALF OF COOLER HELD AT 42 F. INSTRUCTED MANAGER TO ENSURE ENTIRE COOLER IS HELD AT 41 F AND BELOW. COOLER TAGGED. 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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED PORTABLE HAND SINK AT PORTABLE PREP STATION. INSTRUCTED MANAGER TO ENSURE ALL PLUMBING SYSTEMS PROVIDE AN ADEQUATE SUPPLY OF HOT AND COLD WATER UNDER PRESSURE CONNECTED TO THE CITY OF CHICAGO WATER SUPPLY. 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 problemsOfficial record from Chicago Department of Public Health, Aug 27, 2026 · Original Source
Canvass
Apr 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 14, 2026 · Original Source
Canvass
Apr 10, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED VARIOUS TCS FOODS HELD AT AN INADEQUATE TEMPERATURE OF 45 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 2 POUNDS OF CREAM CHEESE, 5 POUNDS OF CREAM CHEESE, 4 POUNDS OF BUTTER, 2 POUNDS SLICED HONEYDEW MELON, 8 POUNDS OF YOGURT, 4 POUNDS COOKED OATMEAL, 8 POUNDS ANTIPASTI SANDWICHES, 8 POUNDS OF CHICKEN CAESAR WRAPS, AND 7 POUNDS OF SALAD ($400) 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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED TOP OF HOT WATER DISH MACHINE WITH AN ACCUMULATION OF DUST, SOIL, AND DEBRIS. INSTRUCTED MANAGER TO CLEAN 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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED CERTIFIED FOOD MANAGER WITH NO PROOF OF FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
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 record from Chicago Department of Public Health, Apr 10, 2026 · Original Source
Canvass
Oct 10, 2025
Pass w/ Conditions
3 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED 1 OF 4 TOILETS IN MEN'S TOILET ROOM NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN 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 problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED UNUSED HIGH TEMPERATURE DISH MACHINE MARKED WITH "DO NOT USE" TAG AT BAR. INSTRUCTED TO EITHER REPAIR AND MAINTAIN IN GOOD CONDITION OR REMOVE FROM PREMISES.
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 61Other
Official wording
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2615113 DATED 4/3/2025. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 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, Oct 10, 2025 · Original Source
Canvass
Jul 8, 2025
Pass w/ Conditions
1 recorded violation
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED IN USE LOW TEMPERATURE DISH MACHINE AT BAR MAINTAINING AN IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. SEE COMMENTS. INSTRUCTED TO REPAIR OR REPLACE MACHINE SO THAT IT IS CAPABLE OF DELIVERING PROPER CHEMICAL SANITIZER CONCENTRATIONS BETWEEN 50-100PPM OF CHLORINE AT ALL TIMES. 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jul 8, 2025 · Original Source
Canvass
Apr 3, 2025
Pass w/ Conditions
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED HAND WASH SINK AT THE DISH WASHING/PREP AREA INACCESSIBLE WITH EMPTY CONTAINERS AND A FAN INFRONT OF THE SINK. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE MIXER AND TANKS FROM THE HAND WASH SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BAR.
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, Apr 3, 2025 · Original Source
Canvass
Jan 7, 2025
Pass
1 recorded violation
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
NOTED SOME EMPLOYEES WITH NO HAIR PROTECTION NOR BEARD GUARDS. INSTRUCTED TO HAVE HAIR RESTRAINS OR HAIR PROTECTION AND BEARD GUARD AT ALL TIMES.
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.
More about employee hygiene or health policy issuesOfficial record from Chicago Department of Public Health, Jan 7, 2025 · Original Source
Canvass
Nov 15, 2024
Pass
2 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
NPOTED SOME PACKAGES OF ASSORTED FROZEN FOOD ITEMS INSIDE THE 2 COMPARTMENT SINK FOR THAWING. INSTRUCTED MANAGEMENT TO ALWAYS HAVE COLD RUNNING WATER DURING THAWING OF FOOD PRODUCTS OR THAW FROZEN FOODS INSIDE THE REFRIGERATION UNITS.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED LEAKING FAUCET AT THE SPRAYER SINK BY THE DISH WASHING MACHINE. INSTRUCTED TO 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 record from Chicago Department of Public Health, Nov 15, 2024 · Original Source
Canvass Re-Inspection
Jun 13, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 13, 2024 · Original Source
Canvass
Jun 10, 2024
Fail
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED HAND WASH SINK AT THE PREP/DISH WASHING AREA IN POOR REPAIRS WITH SINK BLOCKED (WRAPPED IN A TRASH BAG) AND SIGN POSTED BY MANAGEMENT. PRIORITY VIOLATION #7-38-030(C). NO 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 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
NOTED EMPLOYEES WHILE WEARING GLOVES AND PREPPING FOOD, MOVED FROM ONE AREA TO THE DRY STORAGE AREA, REMOVED THE GLOVES AND WIPED THEIR HAND ON THE APRONS AND THEN CONTINUED TO WEAR NEW GLOVES WITHOUT WASHING THEIR HANDS. ALSO NOTED FOOD HANDLERS WASHING DISHES AND NOT WASHING HANDS AFTER CHANGE OF GLOVES. DISCUSSED THE HAND WASHING POLICY THAT REQUIRES EMPLOYEES TO WASH THEIR HANDS AFTER CHANGE OF GLOVES. PRIORITY VIOLATION#7-38-010.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 problemsOfficial record from Chicago Department of Public Health, Jun 10, 2024 · Original Source
Complaint Re-Inspection
Apr 19, 2024
Pass
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOTED A BOWL WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
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 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED SERVING PLATES ON SHELVES AT THE BUFFET AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION
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 record from Chicago Department of Public Health, Apr 19, 2024 · Original Source
Complaint Re-Inspection
Apr 18, 2024
Pass w/ Conditions
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOTED A BOWL WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
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 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED SERVING PLATES ON SHELVES AT THE BUFFET AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION
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 record from Chicago Department of Public Health, Apr 18, 2024 · Original Source
Complaint
Apr 15, 2024
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED HAND WASH SINK AT THE BAR TO BE ACCESSIBLE WITH GLASSES INFRONT OF THE BAR AND STRAWS AND FOOD DEBRIS INSIDE SINK. INSTRUCTED MANAGEMENT THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE SINK WITH SOAP AND PAPER TOWELS THAT IS AT ALL TIMES.. 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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOTED A BOWL WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
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 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED SERVING PLATES ON SHELVES AT THE BUFFET AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
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 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NOTED PREMISE USING A HIGH-TEMPERATURE WARE WASHING MACHINE WITH GAUGE READING 88F FOR FINAL RINSE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR TO READ 154F. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED TODAY.
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, Apr 15, 2024 · Original Source
Canvass Re-Inspection
Nov 13, 2023
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13--OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE 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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Nov 13, 2023 · Original Source
Canvass Re-Inspection
Nov 6, 2023
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE 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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Nov 6, 2023 · Original Source
Canvass
Oct 30, 2023
Pass w/ Conditions
5 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE TO REMOVE DRIED UP FOOD DEBRIS 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 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
FOUND THE BAR LOW TEMPERATURE DISHWASHING MACHINE (IN USE) AT THIS TIME OF INSPECTION FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION AND THE HIGH TEMPERATURE DISHWASHING MACHINE IN KITCHEN (NOT IN USE) MEASURING AT 130F SURFACE TEMPERATURE OF UTENSILS INSIDE OF THE HIGH TEMPERATURE DISHWASHING MACHINE.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).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.
More about cleaning or sanitizing problemsnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
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.
More about employee hygiene or health policy issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN INTERIOR OF BAR COOLER WITH DEBRIS WHERE GLASSES ARE STORED BAR LOCATION 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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE 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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Oct 30, 2023 · Original Source
Canvass
Oct 18, 2023
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 18, 2023 · Original Source