OBSERVED PLASTIC TAPE USED TO REPAIR INTERIOR NONFOOD-CONTACT SURFACE OF ICE MACHINE TO BE NOT EASILY-CLEANABLE. INSTRUCTED TO REMOVE PLASTIC TAPE AND MAINTAIN NONFOOD-CONTACT SURFACES OF ICE MACHINE AND OTHER EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
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
OBSERVED NO GREASE DRIP COLLECTION RECEPTACLE ON VENTILATION HOOD SYSTEM AND BUILD UP OF GREASE DRIP ALONG FIRE SUPPRESSION LINES ON HOOD. INSTRUCTED TO CLEAN FIRE SUPPRESSION LINES AND MAINTAIN VENTILATION HOOD SYSTEM OF APPROPRIATE DESIGN TO PREVENT GREASE FROM DRIPPING ONTO FOOD OR CLEAN 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, Apr 16, 2025 · Original Source
Canvass
Mar 26, 2024
Pass
1 recorded violation
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN BEEF ON THE BOTTOM SHELD OF A CART. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN. THE MANAGER REMOVED THE FROZEN BEEF AND PLACED IT INSIDE THE 2-DOOR COOLER DURING THE INSPECTION.
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.