Canvass
Nov 5, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 5, 2026 · Original Source
Restaurant · Chicago, IL
Jamaican Gates
10226 S Halsted St
Last inspected Nov 5, 2026 · View Map ↗ · Compare ↗
Out of Business
Get the Next Inspection, Free.
We'll email you when Jamaican Gates has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Jamaican Gates last inspected?
- The most recent inspection on record was on Nov 5, 2026. The result listed by Chicago Department of Public Health was “Out of Business”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 8 inspections on record, from Jun 13, 2024 to Nov 5, 2026.
- Has Jamaican Gates ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jun 13, 2024.
The Full Inspection History
8 inspectionsLicense
Nov 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 5, 2026 · Original Source
Canvass
Feb 23, 2026
Pass
7 recorded violations
notedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
CFM WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGEN TRAINING CERTIFICATE.
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 issuesnotedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND DISH WASHING AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 40Employee health and hygiene
Official Wording
PERSONAL CLEANLINESS
Inspector’s Notes
FEMALE FOOD HANDLER IN PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT WHEN IN THE FOOD PREP AREAS. MAINTAIN SAME.
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 issuesnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
CUTTING BOARDS WITH DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
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 problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT.
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 problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
VENTILATION HOOD WITH THICK BUILD UP OF GREASE, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION HOOD.
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 record from Chicago Department of Public Health, Feb 23, 2026 · Original Source
Complaint
May 9, 2025
Pass
9 recorded violations
notedCode 16Cleaning and sanitizing
Official Wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s Notes
4-602.11 OBSERVED CUTTING BOARDS WITH DARK GROOVES. INSTRUCTED TO CLEAN AND SANITIZE OR REPLACE.
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 problemsnotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT PROPERLY LABEL WITH THE PRODUCT NAME. INSTRUCTED TO PROPERLY LABEL ALL DRY STORAGE CONTAINERS.
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 problemsnotedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
3-305.11 OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND DISH WASHING AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 45Equipment and utensils
Official Wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s Notes
4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINING. INSTRUCTED NOT TO RE-USE CARDBOARD, ALL SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
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 issuesnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
4-601.11(C) OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 51Water, plumbing, and sewage
Official Wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s Notes
5-205.15 OBSERVED A MINOR LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-501.12 OBSERVED FOOD SPILLS, DEBRIS AND GREASE BUILD UP ON WALLS AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
4-202.18 OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
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 issuesnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
2-102.13 OBSERVED NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
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, May 9, 2025 · Original Source
Canvass Re-Inspection
Mar 12, 2025
Pass
6 recorded violations
notedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND DISH WASHING AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 40Employee health and hygiene
Official Wording
PERSONAL CLEANLINESS
Inspector’s Notes
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
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 issuesnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED FOOD SPILLS, DEBRIS AND GREASE BUILD UP ON WALLS AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
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 issuesnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
OBSERVED NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
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, Mar 12, 2025 · Original Source
Canvass
Mar 4, 2025
Fail
9 recorded violations
notedCode 40Employee health and hygiene
Official Wording
PERSONAL CLEANLINESS
Inspector’s Notes
OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
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 issuesnotedCode 21Food temperature
Official Wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED HOT TCS FOOD DISPLAYED FOR SERVICE AT IMPROPER TEMPERATURE ON PREP TABLE, OXTAILS 94.8F, RICE 95.3F, PASTA 100.6F, YAMS 101.5F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $100 0F PRODUCT. ALL HOTTCS FOOD MUST MAINTAIN 135F OR ABOVE DURING PREPARATION, DISPLAY AND SERVICE. PRIORITY 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 temperaturenotedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
OBSERVED OVER 40 MICE DROPPINGS SCATTERRED ON SHELVES AND FLOOR IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED
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 insectsnotedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND DISH WASHING AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED CLUTTER IN REAR STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.
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 problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
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 issuesnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
OBSERVED NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
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 issuesnotedCode 60Other
Official Wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s Notes
PREVIOUS CORE VIOLATION NOT CORRECETED FROM REPORT #2596850 ON 7-1-24:58-OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED MANAGERS. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Mar 4, 2025 · Original Source
Canvass Re-Inspection
Jul 1, 2024
Pass
9 recorded violations
notedCode 36Equipment and utensils
Official Wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s Notes
OBSERVED NO THERMOMETER INSIDE HOT HOLDING UNIT BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
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 issuesnotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
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 problemsnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
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 problemsnotedCode 45Equipment and utensils
Official Wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s Notes
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
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 issuesnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
OBSERVED SOILED CARDBOARD ON FLOOR AND SHELVING UNITS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD 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 problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED FOOD SPILLS, DEBRIS AND GREASE BUILD UP ON WALLS AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
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 issuesnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED MANAGERS.
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, Jul 1, 2024 · Original Source
Canvass
Jun 13, 2024
Fail
12 recorded violations
notedCode 21Food temperature
Official Wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED HOT TCS FOOD STORED AT IMPROPER TEMPERATURE ON PREP TABLE: CHICKEN 89.4F, RICE 101.4F, MACARONI AND CHEESE 110.8F-120.9F INSTRUCTED MANAGER TO DISCARD ALL HOT TCS FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 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 temperaturenotedCode 36Equipment and utensils
Official Wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s Notes
OBSERVED NO THERMOMETER INSIDE HOT HOLDING UNIT BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
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 issuesnotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
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 problemsnotedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
OBSERVED OVER 50 MICE DROPPINGS SCATTERED ON SHELVES AND FLOOR IN REAR STORAGE AREA, ALONG WALLS AND CORNERS IN WASHROOM, LIVE ROACH CRAWLING ON FLOOR IN DISH WASHING AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.
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 insectsnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
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 problemsnotedCode 45Equipment and utensils
Official Wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s Notes
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
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 issuesnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
OBSERVED SOILED CARDBOARD ON FLOOR AND SHELVING UNITS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD 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 problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
OBSERVED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 51Water, plumbing, and sewage
Official Wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s Notes
OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED FOOD SPILLS, DEBRIS AND GREASE BUILD UP ON WALLS AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN 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 problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
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 issuesnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. INTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED MANAGERS.
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, Jun 13, 2024 · Original Source