Complaint
Mar 12, 2026
8 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO PAPER TOWELS AT THE KITCHEN HANDWASH SINK AND MENS BATHROOM HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL AHND WASHING SINKS. 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 problemsOfficial wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 50.5F, MIXED VEGETABLES EGG ROLL 60.1F/64F,SHRIMP 48.7F, CHICKEN 59.8F, TOFU 44.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
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
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE INSIDE REFRIGERATION UNITS AND PREP COOLERS. SUCH FOOD COOKED NOODLES, SHRIMPS, VEGETABLES, SOUPS ETC SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS 10 LBS WORTH $120. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
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.
More about food source, dating, or labeling problemsOfficial wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
NOTED DIRTY WIPING CLOTHS ON PREP TABLE AT THE REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
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
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED SERVING PLATES AND BOWLS ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS 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 wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED THE FOLLOWING:- A) CARDBOARD BOXES USED TO LINE FLOORS AT THE PREP AREA. B) GREASE AND DIRT ACCUMULATION UNDERNEATH COOKING EQUIPMENT AND ALONG WALL BASE. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES, CLEAN AND MAINTAIN FLOORS.
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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Mar 12, 2026 · Original Source