OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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.
Official record from Chicago Department of Public Health, Sep 17, 2026 · Original Source
Canvass
Oct 23, 2025
Pass
2 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED BOYS RESTROOM ON 1ST AND 2ND FLOOR WITH NO HANDWASHING SIGNAGE. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN HANDWASHING SIGNS AT ALL HANDSINKS.
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.
OBSERVED DAMAGE TO WALL UNDER SOAP DISPENSER IN KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN AREA 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.
FOUND NO COVERED WASTE RECEPTACLE INSIDE THE 1ST FLOOR AND 2ND FLOOR UNISEX WASHROOMS. MUST PROVIDE.
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.
FOUND NO COVERED WASTE RECEPTACLE INSIDE THE 1ST FLOOR AND 2ND FLOOR UNISEX WASHROOMS. MUST PROVIDE.
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.
PREVIOUS PRIORITY FOUNDATION NOT CORRECTED IN SPECIFIED TIME FRAME.FROM INSPECTION REPORT# 2603186 ISSUED ON 09-20-2024 PRIORITY VIOLATION 7-42-090 CITATION ISSUED. #10 OBSERVED NO HOT RUNNING WATER AT STAFF EMPLOYEE BATHROOM HANDWASHING SINK IN THE 2 FLOOR AND ALSO 3 HANDWASHING SINKS IN THE GIRLS WASHROOM. TEMPERATURE OF WATER WAS 84.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. #10 OBSERVED HOT RUNNING WATER AT REAR PREP AREA HANDWASHING SINK TEMPERATURE 133.2F, HOT RUNNING WATER IN EMPLOYEE WASHROOM BY GYM AT 130.3F, HOT RUNNING WATER AT BOYS BATHROOM ON 2SECOND FLOOR AT 128.3F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F-120F AT ALL HAND WASH SINKS.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Oct 1, 2024 · Original Source
Canvass
Sep 20, 2024
Fail
2 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED NO HOT RUNNING WATER AT STAFF EMPLOYEE BATHROOM HANDWASHING SINK IN THE 2 FLOOR AND ALSO 3 HANDWASHING SINKS IN THE GIRLS WASHROOM. TEMPERATURE OF WATER WAS 84.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
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.
FOUND NO COVERED WASTE RECEPTACLE INSIDE THE 1ST FLOOR AND 2ND FLOOR UNISEX WASHROOMS. MUST PROVIDE.
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.