Complaint
Oct 20, 2026
8 recorded violations
Official Wording
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector’s Notes
OBSERVED EMPLOYEE HEALTH POLICY/TRAINING NOT COMPLETE. MISSING POLICY FOR SEVERAL EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES WORKING ON SITE AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-010, 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.
More about paperwork, training, or posting issuesOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE REAR 2 DOOR STAND-UP COOLER.OBSERVED MILKS AT 51.1F-54.2F, WHIPPING DAIRY TOPPING AT 56.9F, WHIPPED CREAM AT 51.5F, AND EGGS AT 51.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15#'S OF FOOD WORTH $150.00. INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.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.
More about food kept at an unsafe temperatureOfficial Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
OBSERVED THE REAR 2 DOOR STAND-UP COOLER WITH AN AIR TEMPERATURE OF 50.1F.THE COOLER WAS USED TO STORE (TCS FOODS) MILKS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED. (SEE COMMENTS BELOW). 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.
More about food kept at an unsafe temperatureOfficial Wording
Food properly labeled; original container
Inspector’s Notes
OBSERVED PACKAGED DESSERTS NOT PROPERLY LABELED IN THE PREP COOLER.INSTRUCTED TO LABEL ALL DESSERTS WITH COMMON NAME, NAME OF MANUFACTURER AND ADDRESS, INGREDIENTS, NET CONTENTS, ETC.
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
Insects, rodents, & animals not present
Inspector’s Notes
OBSERVED GAP OPENING APPROX 1" INCH AT BOTTOM WHERE DOORS MEET AT FRONT (MAIN ENTRANCE). INSTRUCTED TO MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
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.
More about signs of rodents or insectsOfficial Wording
Personal cleanliness
Inspector’s Notes
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA AND MAINTAIN.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector’s Notes
OBSERVED RAW WOOD BOARDS ON WALL SHELFS IN THE REAR PREP/DISHWASHING AREA. INSTRUCTED TO PAINT OR SEAL THE RAW WOOD SURFACES 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.
More about cleaning or sanitizing problemsOfficial Wording
Physical facilities installed, maintained & clean
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN WALLS AND CEILINGS IN THE REAR PREP/DISHWASHING AREA TO REMOVE FOOD SPLASHED DEBRIS AND FLOOR DRAINS IN PREP AREA IN NEED OF A DETAIL CLEANING 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 20, 2026 · Original Source