ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
License Re-Inspection
Apr 25, 2025
Pass
2 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.13 OBSERVED NO DRAINBOARD AT THE THREE COMPARTMENT SINK IN THE REAR PREP/WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DRAINBOARDS OR SHELVING UNIT FOR DISHES THAT HAVE BEEN PROPERLY WASHED , RINSED, AND SANITIZED, TO ENSURE PROPER DRYING OF DISHES 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.
BRICK WALL BEHIND HAND SINK AND BEHIND 3 COMPARTMENT SINK IN FRONT PREP/DISHWASHING AREA NOT SMOOTH. INSTRUCTED TO PROPERLY INSTALL A SMOOTH, DURABLE AND EASILY CLEANABLE WALL COVERING, BACKSPLASH OR TILES.
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.
Official record from Chicago Department of Public Health, Apr 25, 2025 · Original Source
License
Apr 3, 2025
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK IN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BYU FOOD EMPLOYEES AND MAINTAIN.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE PREMISES WITHOUT ANY WORKING COLD-HOLDING EQUIPMENT/REFRIGERATION. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE. PRIORITY VIOLATION #7-38-005. NO 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 NO PEST CONTROL LOG BOOK ON THE PREMISES. INFORMED PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR AND THE REPORTS MUST BE MAINTAINED IN THE LOG BOOK. INSTRUCTED TO PROVIDE A CURRENT PEST CONTROL LOG BOOK AND PEST INSPECTION REPORTS. PRIORITY FOUNDATION VIOLATION 7-38-020(C). NO CITATION ISSUED.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO DRAINBOARD AT THE THREE COMPARTMENT SINK IN THE REAR PREP/WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DRAINBOARDS OR SHELVING UNIT FOR DISHES THAT HAVE BEEN PROPERLY WASHED , RINSED, AND SANITIZED, TO ENSURE PROPER DRYING OF DISHES 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.