Canvass
Oct 20, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 20, 2026 · Original Source
Restaurant · Chicago, IL
Takie Outit
2132 W Chicago Ave
Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Takie Outit last inspected?
- The most recent inspection on record was on Oct 20, 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?
- 7 inspections on record, from Dec 4, 2023 to Oct 20, 2026.
- Has Takie Outit ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 4, 2023.
The Full Inspection History
7 inspectionsCanvass Re-Inspection
Sep 19, 2025
Pass
4 recorded violations
notedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
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
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
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 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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 19, 2025 · Original Source
Canvass Re-Inspection
Aug 21, 2025
Pass w/ Conditions
6 recorded violations
notedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED IMPROPER TEMPERATURE OF 3-DOOR PREP COOLER AT 54.1°F BEING USED WITH TCS FOODS STORED INSIDE OF AN ALREADY TAGGED UNIT FROM 8/8/25.THE HELD FOR INSPECTION TAG WILL REMAIN ON THE UNIT UNTIL REPAIRED. MUST HAVE COLD HOLDING UNIT AT 41.0°F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED) COOLER REMAIN TAGGED
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 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
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
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
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
6-501.114 : MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR STORAGE ROOM.
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 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
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 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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, Aug 21, 2025 · Original Source
Canvass Re-Inspection
Aug 18, 2025
Pass w/ Conditions
7 recorded violations
notedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
3-501.16(A:2,&B OBSERVED IMPROPER TEMPERATURES OF TCS FOODS, SUCH AS 1.2LBS. SHRIMP-50.2F.1LBS. COOKED BEEF-52.0F-52.9F.1.8LBS. COOKED CHICKEN-47.8F..LB.COOKED PORK-54.3F..5LBS. TOFU-48.1F INSIDE OF A TAGGED COOLER. THE PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. APPX. 5LBS. $18.(PRIORITY 7-38-005)(COS)(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 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
4-301.11 OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 54.1F BEING USED WITH TCS FOODS STORED INSIDE OF AN ALREADY TAGGED UNIT FROM 8/8/25.THE HELD FOR INSPECTION TAG WILL REMAIN ON THE UNIT UNTIL REPAIRED. MUST HAVE COLD HOLDING UNIT AT 41.0°F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(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 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
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
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION
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
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
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 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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, Aug 18, 2025 · Original Source
Canvass
Aug 8, 2025
Fail
14 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
MUST REPAIR OR REPLACE OBSERVED BROKEN FAUCET HANDLE AT HAND SINK IN STAFF TOILET ROOM .
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.
More about handwashing problemsnotedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1.5LBS. SHRIMP-52.4F.2LBS. DICED CHICKEN-54.6F..5LB. DICED BEEF-54.8F..5LB. DICED PORK-55.8F.2LBS. SLICED BEEF-60.4F. .5LBS.SLICED CHICKEN-58.8F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW.APPX.7LBS. $31.(PRIORITY 7-38-005)(COS)(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 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 60.8F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(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 NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS AND RECEIPTS OF SERVICE. MUST PROVIDE AND MAINTAIN.(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 WALK IN COOLER.MUST ELEVATE AND STORE IN A PROPER MANNER.
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 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
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 44Equipment and utensils
Official Wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s Notes
MUST INVERT MULTI-USE UTENSILS ON SHELVING UNITS.
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
MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
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
MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
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
MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT INSIDE OF WALK IN COOLER THAT IS LEAKING WATER INTO A PAN.
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
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
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 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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 VIOLATIONS FROM REPORT # 2608003 11/25/24 NOT CORRECTED-#47-4-102.11 OBSERVED ALUMINUM FOIL BEING USED TO COVER SHELVING NEXT TO THE DEEP FRYER AND USED TO COVER THE STOVE TOP SHELVING AREA AS WELL AS PLASTIC COVERING THE BACK OF THE REACH IN COOLING UNIT NEXT TO THE METAL SHELVING THAT IS NEXT TO THE DEEP FRYERS. INSTRUCTED TO REMOVE ALL TO MAKE SURFACES EASY TO CLEAN AND MAINTAIN.#47- 4-202.14 OBSERVED THE INSIDE OF THE DEEP FRYERS WHERE THE OIL IS DRAINED WITH A HEAVY GREASE BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN.#49-4-601.11(C) OBSERVED THE INSIDE OF THE LOWER REACH IN COOLERS ON THE HOTLINE SIDE WITH A BUILDUP OF FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.#56-4-202.18 OBSERVED A BUILDUP OF GREASE ON THE HOOD VENTILATION FILTERS IN THE FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD BEING PREPARED IN THE AREA, AS WELL AS THE FOOD CONTACT SURFACES BELOW.( 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, Aug 8, 2025 · Original Source
Canvass
Nov 25, 2024
Pass
4 recorded violations
notedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
OBSERVED RICE INSIDE OF A LARGE GREY GARBAGE CAN IN REAR OF THE FACILITY PREP AREA. INFORMED THEY MUST OBAIN A FOOD GRADE CONTANIER FOR THE RICE AND LABEL THE CONTAINER WITH THE COMMON NAME.
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 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
OBSERVED ALUMINUM FOIL BEING USED TO COVER SHELVING NEXT TO THE DEEP FRYER AND USED TO COVER THE STOVE TOP SHELVING AREA AS WELL AS PLASTIC COVERING THE BACK OF THE REACH IN COOLING UNIT NEXT TO THE METAL SHELVING THAT IS NEXT TO THE DEEP FRYERS. INSTRUCTED TO REMOVE ALL TO MAKE SURFACES EASY 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 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
OBSERVED THE INSIDE OF THE LOWER REACH IN COOLERS ON THE HOTLINE SIDE WITH A BUILD UP OF FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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 A BUILD UP OF GREASE ON THE HOOD VENTILATION FILTERS IN THE FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD BEING PREPARED IN THE AREA AS WELL AS THE FOOD CONTACT SURFACES BELOW.
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, Nov 25, 2024 · Original Source
Canvass
Dec 4, 2023
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED CARDBOARD BEING USED FOR MISSING CEILING TILES IN THE CUSTOMER RESTROOM. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE WITH PROPER CEILING TILES FOR SMOOTH SURFACE AND CLEANABILITY.
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 A SLOW DRAINAGE AT THE HANDSINK IN THE PREP AREA. INSTRUCTED TO REPAIR 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 problemsOfficial record from Chicago Department of Public Health, Dec 4, 2023 · Original Source