4-501.11 OBSERVED FREEZER CHEST DOWNSTAIRS WITH BROKEN LID. 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.
Official record from Chicago Department of Public Health, Jul 10, 2026 · Original Source
Canvass
Jun 26, 2026
Pass w/ Conditions
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 47-51 F. INSTRUCTED MAANGER TO ENSURE ALL TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 4 POUNDS CHICKEN, 4 POUNDS CUT WATERMELON, 12 POUNDS OF CHEESE, 7 POUNDS PASTA, 1/2 GALLON OF CHILI, 1/4 GALLON MILK, 1/2 POUND HUMMUS, 1/2 GALLON QUESO, AND 1/2 POUND CHOPPED BRUSSEL SPROUTS ($300). 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 UPSTAIRS WALK IN COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HOLD AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLAITON 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 RACKS IN BASEMENT WALK IN COOLER WITH RUST ACCUMULATION. INSTRUCTED MANAGER TO REPAIR OR REPLACE RACKS.
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, Jun 26, 2026 · Original Source
Canvass
Apr 22, 2025
Pass
1 recorded violation
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED ICE BUCKETS HANGING OFF OF EXPOSED PIPES IN BASEMENT NEXT TO ICE MACHINE USED FOR CONSUMPTION. DO NOT HANG ICE BUCKETS FROM CEILING PIPES AND STORE BUCKETS SO THAT CONAMINANTS CAN NOT FALL INTO BUCKET.
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.
Official record from Chicago Department of Public Health, Apr 22, 2025 · Original Source
Canvass
Apr 5, 2024
Pass w/ Conditions
1 recorded violation
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED MANAGER ON SITE FROM 12:50PM-1:20PM WHILE TCS ITEMS SUCH AS CHICKEN WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE 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.