OBSERVED BROKEN DRAWER INSIDE FRIDGE IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE REPLACE DRAWER SO IT IS 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.
OBSERVED DAMAGED CEILING TILE IN INFANT ROOM ABOVE SINK. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN ALL CEILING TILE 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.
Official record from Chicago Department of Public Health, Oct 2, 2026 · Original Source
Canvass
May 9, 2025
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED NO HAND WASHING SIGNAGE IN THE EMPLOYEE WASHROOM NEAR THE KITCHEN AREA. INSTRUCTED TO PROVIDE.
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 IMPROPER COLD HOLDING TEMPERATURE OF TIME/TEMPERATURE CONTROL FOR SAFETY, TCS, FOODS (YOGURT, BUTTER, & CHEESE) FROM 50.0F-49.9F IN THE EMPLOYEE REFRIGERATOR NEAR THE KITCHEN AREA. INSTRUCTED TO DISCARD AND DENATURE. 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.
OBSERVED FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE EMPLOYEE REFRIGERATOR. INSTRUCTED TO REMOVE.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED DIRTY VENTS IN THE EMPLOYEE WASHROOM NEAR THE KITCHEN AREA AND SUPPLY ROOM/DRY STORAGE AREA. INSTRUCTED TO CLEAN.
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.
RAW WOOD SURFACE UNDERNEATH COUNTERTOP AND LEGS OF TABLE IN PREP AREA. INSTD TO SEAL ALL RAW WOOD SO AS SURFACE TO BE SMOOTH, EVEN, 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.