License Re-Inspection
Sep 16, 2026
8 recorded violations
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
4-501.11 OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS 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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
4-301.14 OBSERVED INOPERABLE VENTILATION ABOVE COOKING EQUIPMENT. INSTRUCTED MANAGER TO PROVIDE OPERABLE VENTILATION ABOVE COOKING 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.
More about building upkeep issuesOfficial Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
2-102.13 OBSERVED NO FOOD HANDLER TRAINING. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.
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
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
2-102.13 OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
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
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector’s Notes
4-501.11 OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS 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
Adequate ventilation & lighting; designated areas used
Inspector’s Notes
4-301.14 OBSERVED INOPERABLE VENTILATION ABOVE COOKING EQUIPMENT. INSTRUCTED MANAGER TO PROVIDE OPERABLE VENTILATION ABOVE COOKING 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.
More about building upkeep issuesOfficial Wording
All food employees have food handler training
Inspector’s Notes
2-102.13 OBSERVED NO FOOD HANDLER TRAINING. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.
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
Allergen training as required
Inspector’s Notes
2-102.13 OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
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 record from Chicago Department of Public Health, Sep 16, 2026 · Original Source