SO SOULFUL EATERY

2026-07-06: Canvass

Pass w/ Conditions

• Not Critical: CHI-1 — PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON-IN-CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
• Not Critical: CHI-2 — CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (MACARONI W/CHEESE, CABBAGE, GRAVY ETC.) IS BEING HANDLED AND PREPARED.INSTRUCTED THE PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITH AN ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED, HANDLED, AND/OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.
• Not Critical: CHI-3 — MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE WORKING ON SITE. PRIORITY FOUNDATION 7-38-010, CITATION ISSUED.
• Not Critical: CHI-36 — THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE THE 1 DOOR COKE STAND-UP COOLER CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT.INSTRUCTED TO PROVIDE ALL REFRIGERATION UNITS WITH VISIBLE, ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.
• Not Critical: CHI-38 — INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED GAP OPENINGS APPROX:1/4" INCH ON THE REAR METAL EXIT DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.
• Not Critical: CHI-44 — UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT ALL CLEAN POTS/PANS MULTI-USE UTENSILS TO PREVENT CONTAMINATION BEFORE USE (HANDLES-UP).
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENTS, UNDER GRILLS AND SHELVES INSIDE OF REFRIGERATION UNITS AND STORAGE RACKS THROUGHOUT THE FOOD PREP/DISHWASHING AREA AND MAINTAIN.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FOOD PREP/DISHWASHING AREA. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, UNDER AND AROUND THE DISHWASHING 3-COMPARTMENT SINK, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEM/FILTERS TO REMOVE ACCUMULATION OF HANGING DUST BULD-UP AND MAINTAIN.
• Not Critical: CHI-60 — PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2613629 DATED:03/12/2025 #58---2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO ALLERGEN TRAINING CERTIFICATE POSTED FOR CFM WITH FOOD SERVICE MANAGER CERTIFICATE. INSTRUCTED TO PROVIDE. INSTRUCTED TO COMPLY AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-42-090, CITATION ISSUED.
• Not Critical: CHI-61 — SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC - Comments: PREVIOUS INSPECTION REPORT SUMMARY FROM (03/12/2025) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B),CITATION ISSUED.