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AL HALAL ZAIQA

449 W NORTH AVE, CHICAGO, IL 60610 · Restaurant

Inspection summary

AL HALAL ZAIQA has been inspected 9 times by Chicago Department of Public Health since November 17, 2022. The most recent inspection, on June 9, 2026, recorded 4 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 6 separate inspections, most recently on July 2, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 6 times across 3 separate inspections, most recently on January 24, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 2, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 24, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    4 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE SEAL AROUND THE THREE COMPARTMENT SINK WITH A MOLD LIKE SUBSTANCE. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALLS IN THE REAR IN THE THREE COMPARTMENT SINK AREA AND THE WALL DIRECTLY SOUTH OF IT IN NEED OF A DETAIL CLEANING FROM DIRT AND FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE REAR TWO DOOR REACH IN COOLING UNIT IN NEED OF A BRIGHTER LIGHT BULB. INSTRUCTED TO PROVIDE AS A MEANS OF BEING ABLE TO SEE IN ORDER TO KEEP CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE HOOD VENTILATION SYSTEM IN NEED OF A DETAIL CLEANING FROM DUST AND GREASE BUILD UP UNDER THE HOOD UNIT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
  2. Canvass Re-Inspection

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED NO LIGHT INSIDE THE 2 DOOR REFREGERATION UNIT AT THE REAR KITCHEN AREA. INSTRUCTED TO PROVIDE LIGHTING BULB WITH PROTECTIVE SHIELDING.
  3. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED FOOD CONTAINERS STORED ON FLOOR INSIDE THE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED THE 3 COMPARTMENT SINK IN POOR REPAIRS. NOTED WATER SIPPING FROM ONE COMPARTMENT TO ANOTHER BETWEEN THE DIVIDER SEPARATING THE COMPARTMENT SINK THUS PREVENTING PROPER PROCEDURE FOR THE WASH RINSE AND SANITIZE PER CODE. INSTRUCTED MANAGER TO SEAL THE OPENING BETWEEN THE DIVIDER. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY CLUTTER ON SHELVES, AND FLOORS AT THE REAR STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED NO LIGHT INSIDE THE 2 DOOR REFREGERATION UNIT AT THE REAR KITCHEN AREA. INSTRUCTED TO PROVIDE LIGHTING BULB WITH PROTECTIVE SHIELDING.
  4. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SHELVING IN THE REAR FOOD PREP AREA NEXT TO THE SMALLER DEEP FREEZER WITH A BUILD UP OF FOOD SPLATTER AND FOOD DEBRIS. INSTRUCTED TO KEEP ALL SHELVING AREAS CLEAN AS TO HELP PREVENT POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR BEHIND THE LARGE UPRIGHT COOLING UNITS WITH A BUILD UP OF DEBRIS (POSSIBLE FOOD) AS WELL AS THE FLOOR UNDER THE REAR STORAGE ROOM SHELVING AND THE WALLS NEAR THE SMALL DEEP FREEZER WITH A BUILD UP OF GREASE AND OR FOOD SPILLAGE OR SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NEW CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MR. MUHAMMAD RAFAY TO OBTAIN AND PROVIDE ON SITE.
  5. Complaint Re-Inspection

    3 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15: EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES
  6. Complaint

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 12:42PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 12:42PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HOT AND COLD WATER TURNED OFF AT HANDWASHING SINK IN KITCHEN. OBSERVED SAID HANDWASHING SINK LEAKING. INSTRUCTED ALL HANDWASHING SINKS SHALL BE MAINTAINED SO THAT THEY ARE ACCESSIBLE AT ALL TIMES.INSTRUCTED TO REPAIR LEAKING HANDWASHING SINK IN KITCHEN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CONSOLIDATED WITH BELOW VIOLATIONS
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED COLD WATER NOT WORKING, HOT WATER AT 161.6F AT HANDWASHING SINK IN MEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL HAVE MAXIMUM HOT WATER TEMPERATURE OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATED WITH VIOLATIONS ABOVE CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN WOMEN'S WASHROOM. INSTRUCTED HAND DRYING PROVISIONS SHALL BE AVAILABLE AT ALL HANDWASHING SINKS AT ALL TIMES. CORRECTED ON SITE PAPER TOWELS PROVIDED AT HANDWASHING SINK IN WOMEN'S WASHROOM. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATED WITH BELOW VIOLATIONS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED DESSERTS IN DISPLAY COOLER(MANGO LASSI, KHEER AND GULAB JAMUN). MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD FDEBRIS ON TIP OF CAN OPENER. INSTRUCTED TO CLEAN CAN OPENER AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING DRAIN PIPE OF THREE COMPARTMENT SINK, NORTHSIDE COMPARTMENT NEXT GREASE TRAP. INSTRUCTED TO REPAIR LEAKING DRAIN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ON VENT COVER IN FRONT OF THREE COMPARTMENT. INSTRUCTED TO CLEAN VENT COVER AND MAINTAIN. OBSERVED GREASE BUILDUP ON INTERIOR AND FILTERS OF HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES.
  7. Canvass Re-Inspection

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15: **C** Washing, Procedures for Alternative Manual Warewashing Equipment EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
  8. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • SOAP NOT PROVIDED AT THE HAND SINK IN THE KITCHEN. MANAGER PROVIDED SOAP WHILE ON SITE. PRIORITY FOUNDAITON VIOLATION 7-38-030 (c) CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • CONTAINERS OF FOOD STORED ON THE FLOOR IN THE KITCHEN AREA. FACILITY MUST ELEVATE ALL ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • DRAIN STOPPERS AT 3 COMPARTMENT SINK IN KITCHEN/PREPARATION DEPARTMENT IS MISSING. OBSERVED DISPOSABLE PAPER TOWELS USED AS A DRAIN STOPPER. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • KITCHEN EQUIPMENT/PREPLINE UNITS/HANDLES IN THE COOKLINE IS HEAVILY SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING WATER FAUCET IN THE 3COMPARTMENT SINK. FACILITY MUST REPAIR AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS DATED ON 11/17/22 REPORT #: 2567229 HAS NOT BEEN CORRECTED. #55) 6-501.114: OBSERVED VARIOUS UNUSED COOKING EQUIPMENT STORED IN BASEMENT. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES. #58) 2-102.13: OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEROF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  9. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR REPSONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT COMPLETE WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT WASHBOWL SINKS IN TOILET ROOMS AND EXPOSED HANDWASHING SINK IN DISH/PREP AREA. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK COMING FROM PIPE IN UNUSED ROOM IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED, DIRTY STOVE STORED IN REAR OUTDOOR AREA BEHIND AND RESTAURANT AND VARIOUS COOKING EQUIPMENT, RUGS, ETC STORED IN BASEMENT. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST ON FANS IN BOTH TOILET ROOMS. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEROF ON SITE AT ALL TIMES.

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