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CAFE TOLA

3612 N SOUTHPORT AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

CAFE TOLA has been inspected 16 times by Chicago Department of Public Health since July 23, 2012. The most recent inspection, on August 7, 2018, found no infractions.

4 of 16 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on June 6, 2018. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 3 times across 3 separate inspections, most recently on January 20, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 2 times across 2 separate inspections, most recently on June 17, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on October 24, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 8, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING AND RINSING(ONLY USING FIRST AND MIDDLE COMPARTMENT), MULTI UTENSILS AT THREE COMPARTMENT SINK,SUCH AS: JUICE PITCHERS,FOOD CONTAINERS,PANS,ETC.THIRD COMPARTMENT NOT SET-UP AND NO SANITIZING SOLUTION USED.INSTRUCTED TO USE SAID SINK AS FOLLOW: WASH, RINSE AND SANITIZE. CRITICAL VIOLATION:7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 10-31-17,REPORT #2102918. #31-OBSERVED UNWRAPPED STRAWS BEING IMPROPERLY DISPENSED AT THE CREAMER STATION. MUST DISPENSE STRAWS IN A SANITARY MANNER THAT PREVENTS CONTAMINATION OF STRAWS BY CUSTOMER (OPERATOR MAY USE WRAPPED STRAWS, OR PROVIDE A CONTAINER THAT DISPENSES ONE STRAW AT AT TIME. #32-MUST PAINT/SEAL RAW WOODEN TABLE SUPPORTING THE BLODGETT OVEN IN REAR PREP AND MAINTAIN SURFACE TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. #45-MANAGER UNABLE TO SHOW PROOF OF FOOD HANDLER COURSE COMPLETION FOR FOOD HANDLERS ON SITE. MUST PROVIDE CERTIFICATES OR OTHER PROOF THAT ALL FOOD HANDLERS ON SITE HAVE COMPLETED MINIMUM FOOD HANDLER REQUIREMENTS AT ALL TIMES. TODAY 6-6-18, WE OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING PIPE UNDER HAND SINK IN REAR PREP AREA. REPAIR ISSUE.
  4. Canvass Re-Inspection

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED UNWRAPPED STRAWS BEING IMPROPERLY DISPENSED AT THE CREAMER STATION. MUST DISPENSE STRAWS IN A SANITARY MANNER THAT PREVENTS CONTAMINATION OF STRAWS BY CUSTOMER (OPERATOR MAY USE WRAPPED STRAWS, OR PROVIDE A CONTAINER THAT DISPENSES ONE STRAW AT AT TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT/SEAL RAW WOODEN TABLE SUPPORTING THE BLODGETT OVEN IN REAR PREP AND MAINTAIN SURFACE TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MANAGER UNABLE TO SHOW PROOF OF FOOD HANDLER COURSE COMPLETION FOR FOOD HANDLERS ON SITE. MUST PROVIDE CERTIFICATES OR OTHER PROOF THAT ALL FOOD HANDLERS ON SITE HAVE COMPLETED MINIMUM FOOD HANDLER REQUIREMENTS AT ALL TIMES.
  5. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED THE 3 COMPARTMENT SINK NOT DRAINING PROPERLY. WHEN WATER IS RUNNING FROM THE FAUCET INTO THE 1ST/LEFT COMPARTMENT, WASTE WATER RISES FROM THE DRAINS INTO THE 2ND AND 3RD COMPARTMENT BASINS. MUST REPAIR DRAIN LINE AT 3 COMPARTMENT SINK SO IT DRAINS PROPERLY. SERIOUS VIOLATION: 7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED CLEANED COFFEE FILTERS BEING DRIED ON THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO STORE CLEAN UTENSILS/EQUIPMENT IN A CLEAN AND DRY LOCATION. OBSERVED UNWRAPPED STRAWS BEING IMPROPERLY DISPENSED AT THE CREAMER STATION. MUST DISPENSE STRAWS IN A SANITARY MANNER THAT PREVENTS CONTAMINATION OF STRAWS BY CUSTOMER (OPERATOR MAY USE WRAPPED STRAWS, OR PROVIDE A CONTAINER THAT DISPENSES ONE STRAW AT AT TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT/SEAL RAW WOODEN TABLE SUPPORTING THE BLODGETT OVEN IN REAR PREP AND MAINTAIN SURFACE TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED POTS, HOT PLATES, BUTANE CANNISTERS AND OTHER ITEMS BEING STORED ON THE FLOOR BELOW THE REAR PREP TABLE. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST STORE ALL MOPS AND BROOMS AT LEAST 6 INCHES OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MANAGER UNABLE TO SHOW PROOF OF FOOD HANDLER COURSE COMPLETION FOR FOOD HANDLERS ON SITE. MUST PROVIDE CERTIFICATES OR OTHER PROOF THAT ALL FOOD HANDLERS ON SITE HAVE COMPLETED MINIMUM FOOD HANDLER REQUIREMENTS AT ALL TIMES.
  6. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO COVER FOR ICE BIN. MUST PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL READY TO EAT FOODS INSIDE COOLERS IN REAR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD-UP ON EXTERIOR OF COOKING EQUIPMENT IN FONT PREP AREA. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HAND WASHING SINK INSIDE WASHROOM DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED BROKEN THERMOMETER AT THE REAR UPRIGHT COOLER IN REAR PREP AREA. MUST PROVIDE AND MAINTAIN.
  8. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED MISSING HANDLE ON REACH IN COOLER IN FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILDUP AND DUST ON INTERIOR AND EXTERIOR OF FRYER. INSTRUCTED TO CLEAN, SANTIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILDUP AND DUST ON WALLS BEHIND FRYER AND COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHTS IN REAR PREP AREA NOT PROPERLY WITHOUT PROPER LIGHT SHIELDS. INSTRUCTED TO REPAIR AND MAINTAIN.
  9. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING, PREVENTING LID FROM CLOSING PROPERLY. OBSERVED GARBAGE AND TRASH ON GROUND AROUND CONTAINER. THIS IS HARBORAGE AND A FOOD SOURCE FOR RODENTS AND OTHER PEST. MUST MAINTAIN GARBAGE AREA ADEQUATELY MAINTAINED. SERIOUS 7-38-020 CITATION ISSUED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 06/16/15 REPORT#1547171. (45)INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. (34) FRONT PREP AREA FLOOR TILES CRACKED AROUND FLOOR DRAIN. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED FLOOR TILES. (38)NO STOPPERS AT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK. (42)OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS AT FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS. (43) ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOP. SERIOUS CITATION ISSUED 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED MISSING HANDLE ON REACH IN COOLER IN FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILDUP AND DUST ON INTERIOR AND EXTERIOR OF FRYER. INSTRUCTED TO CLEAN, SANTIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST BUILDUP AND DEBRIS IN CORNERS AND UNDER EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILDUP AND DUST ON WALLS BEHIND FRYER AND COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHTS IN REAR PREP AREA NOT PROPERLY WITHOUT PROPER LIGHT SHIELDS. INSTRUCTED TO REPAIR AND MAINTAIN.
  10. Canvass

    7 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FRONT PREP AREA FLOOR TILES CRACKED AROUND FLOOR DRAIN. INSTRUCTED MANAGER TO REPLACE DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FRONT PREP AREA EXPOSED HANDWASH BOWL LOOSE FROM WALL. INSTRUCTED MANAGER TO REATTACH EXPOSED HANDWASH BOWL BACK TO WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS AT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS AT FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED ON TOP OF CONTAINER ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOP.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  11. Canvass

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT WATER UNDER CITY PRESSURE AT ALL SINKS ON PREMISES. THE WATER TEMPERATURE BY MY THERMOMETER WAS 96.2F AT TIME OF INSPECTION. MANAGER WAS ABLE TO TURN UP THE HOT WATER HEATER BEFORE END OF INSPECTION, WATER TEMPERATURE REACHED 110F. CRITICAL VIOLATION 7-38-030
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER BUCKET IN BETWEEN USE. KEEP WIPING CLOTHS OFF THE PREP TABLES WHEN AREA IS NOT BEING CLEANED.
  12. Canvass

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • THE HOT WATER COMING OUT OF THE KITCHEN 3 COMPARTMENT SINK FAUCET IS 86.6 f. HOT RUNNING WATER MUST BE A MINIMUM OF 110 f. RESTORE HOT RUNNING WATER. A PLUMBER HAS ARRIVED AT THIS TIME. 111 f WATER WAS RESTORED AT THIS TIME.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • A SEPARATE SMALL BUILDING FROM THE STORE HAS A FOOD PREPARATION AREA WHERE A COOK IS MAKING EMPANADAS AT THIS TIME HAS NO EXPOSED HAND SINK OR ANY PLUMBING. ALL FOOD PREPARATION AREAS MUST HAVE AN EXPOSED HAND SINK WITHOUT A BARRIER (DOOR/WALL) BETWEEN THE SINK AND THE PREP AREA. OWNER HAS CEASED FOOD PREPARATION IN SAID AREA. CONTACT THE CHICAGO DEPARTMENT OF PUBLIC HEALTH WHEN AN EXPOSED HAND SINK WITH SANITARY SOAP AND TOWELS HAS BEEN INSTALLED IN SAID AREA. EMAIL A NOTICE TO [email protected] OR FAX TO 312-746-8040. YOU CAN CALL AREA SUPERVISOR MR. SALAZAR AT 312-497-0047.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHTING FIXTURE ABOVE THE EXPOSED HAND SINK IS BROKEN AND THE BULBS ARE NOT SHIELDED, REPAIR LIGHTING AND SHIELD ALL GLASS BULBS ABOVE THE FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EXPOSED HANDSINK HAS A SMALL LEAK IN THE P-TRAP, REPAIR THE LEAK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • THE COOK MAKING EMPANADAS HAS NO HAIR RESTRAINTS AND IS WEARING STREET CLOTHES, OBTAIN AN APRON AND HAT FOR THE FOOD HANDLER.
  13. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE COOKED FOOD ITEMS INSIDE UP-RIGHT COOLER IN REAR FOOD STORAGE AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD WITH OPEN SEEMS IN REAR PREP AREA. MUST REPLACE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED INSIDE 3-COMPARTMENT. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  14. License Re-Inspection

    0 infractions

  15. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO CHLORINE OR QUATERNARY SANITIZER ON PREMISES. MUST PROVIDE.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER ON PREMISES. MUST PROVIDE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES. MUST PROVIDE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF-CLOSING DEVICE ON WASHROOM DOOR.
  16. License

    0 infractions

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