Complaint
Nov 4, 2026
5 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
OBSERVED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED.
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
Proper hot holding temperatures
Inspector’s Notes
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE COOKLINE STEAMTABLE- CHICKEN STOCK AT 102.0 F AND FISH STOCK AT 105.0 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 135.0 F OR ABOVE IF HELD HOT. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005.
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 cold holding temperatures
Inspector’s Notes
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERTURES BETWEEN 45.0 F AND 52.0 F INSIDE COOKLINE 1-DOOR REACH IN COOLER, PIZZA REACH IN COOLER AND DESSERT REACH IN COOLER- DEMI GLAZE, MEATBALLS, BEEF STOCK, FISH STOCK, CHICKEN STOCK, TIRAMASU, MOZZARELLA CHEESE, SAUSAGE AND PEPPERONI. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005. FOODS DISCARDED WEIGHT- 19 LBS, VALUED AT $382.00.
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 COOKLINE REACH IN 1-DOOR COOLER AMBIENT AIR TEMPERATURE AT 52.0 F, PIZZA REACH IN COOLER AMBIENT AIR TEMPERATURE AT 50.0 F AND DESSERT REACH IN COOLER AMBIENT AIR TEMPERATURE AT 45.0 F. FOUND MEATBALLS, SAUSAGE AND DEMI GLAZE INSIDE SAID COOLERS. PRIORITY VIOLATION 7-38-005. INSTRUCTED MANAGER MUST REPAIR SAID COOLERS, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW.
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
Physical facilities installed, maintained & clean
Inspector’s Notes
OBSERVED ACCUMULATED DIRT BUILD UP INSIDE BAR AND PREP AREA FLOOR DRAINS. MUST CLEAN INTERIOR OF FLOOR DRAINS 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, Nov 4, 2026 · Original Source