Complaint
Oct 15, 2026
4 recorded violations
Official Wording
City of chicago food service sanitation certificate
Inspector’s Notes
NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON THE PREMISES. PREMISES PREPARES EGGS, SANDWICHES AND COFFEE. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED WITH AN ORIGINAL VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012. 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
Procedures for responding to vomiting and diarrheal events
Inspector’s Notes
OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE FOOD PREP AREA AND INSIDE OF THE PREP COOLERS. OBSERVED MILK AT 51-65F, CHEESES AT 54-59F, AND CUT TOMATOES AT 51F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. 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 & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector’s Notes
REPAIR THE INSIDE OF THE DOOR OF THE CHEST FREEZER.
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 15, 2026 · Original Source