Complaint
Dec 22, 2025
4 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED MAIN KITCHEN AREA HANDWASHING SINK IN POOR REPAIR, UNABLE TO PROVIDE HOT WATER. MAXIMUM WATER TEMPERATURE ACHIEVED ON-SITE 65.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK PLUMBING TO PROVIDE HOT WATER WITH MINIMUM TEMPERATURE OF 100.0F AT ALL TIMES AND MAINTAIN. PERSON-IN-CHARGE CALLED PLUMBING SERVICE WHICH FIXED HANDWASHING SINK TO PROVIDE ADEQUATE HOT WATER (105.0F) ON-SITE AT TIME OF INSPECTION. PRIORITY 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
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED REDUCED OXYGEN PACKAGED FISH THAT BEARS A LABEL INDICATING THAT IT IS TO BE KEPT FROZEN UNTIL TIME OF USE STORED IN SEALED REDUCED OXYGEN PACK AFTER COMPLETE THAWING UNDER REFRIGERATION. INSTRUCTED TO REMOVE FISH WITH SUCH LABELING PRIOR TO THAWING OR IMMEDIATELY UPON COMPLETION OF THAWING PRODECURE AND MAINTAIN.
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
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED SEVERAL COLD-HOLDING UNITS WITHOUT INTERNAL AMBIENT AIR THERMOMETERS AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
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
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (DEEP FRYER) IN THE MAIN KITCHEN AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN ALL NONFOOD-CONTACT SURFACES OF 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Dec 22, 2025 · Original Source