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Aroma Hot Pot

February 4, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

Failed findings

no certified food manager on dutycritical

Official wording: Person In Charge Present, Demonstrates Knowledge, And Performs Duties
Inspector note: THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.
code 1Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED FOR FOOD SERVICE SANITATION CERTIFICATES.
code 2Priority
food left unprotected

Official wording: Food Separated And Protected
Inspector note: INADEQUATE FOOD PROTECTION. NO PROTECTIVE BARRIER OBSERVED AT THE SIDE OF THE SELF SERVICE COLD FOOD BAR; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-005 ISSUED FOR FOOD REQUIREMENTS.
code 15
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: FOUND NO CHEMICAL SANITIZER AT LOW TEMP DISHMACHINE AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-025 CITATION FOR EQUIPMENT STANDARDS. MACHINE NOT IN USE AT TIME OF INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL REINSPECTED BY CDPH WITH PROPER CHEMICAL.
code 16
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: FOUND IMPROPER HOT HOLDING TEMPERATURES. FOUND COOKED RICE, CRAB RANGOON, SPRING ROLLS, SESAME BALLS, CHICKEN NUGGETS AND ONION RINGS AT HOT HOLDING UNIT AT TEMPERATURES RANGING BETWEEN 100F AND 112F. INSTRUCTED THAT ALL HOT HOLDING FOOD ITEMS MUST BE MAINTAINED AT 135F OR ABOVE AT ALL TIMES. 10 LBS OF FOOD ITEMS VALUED AT $100. PRIORITY VIOLATION CITATION ISSUED FOR FOOD REQUIREMENTS 7-38-005.
code 21
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS AND EXTERIOR SURFACES TO REMOVE GREASE.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: OBSERVED THE FAUCET KNOB AT THE EXPOSED HANDSINK IN THE DISHWASHING AREA IN MISSING FOR THE HOT WATER; INSTRUCTED TO REPLACE KNOB.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: INSTRUCTED TO CLEAN THE CEILING VENTS AND INSIDE OF LIGHT SHIELDS WHERE NEEDED IN KITCHEN AND WASHROOMS. • FOUND SOME WATER STAINED CEILING TILE IN THE WASHROOMS; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: OBSERVED THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
code 56
All Food Employees Have Food Handler Training

Inspector note: INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
code 57

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 17, 2025: 7 findings appeared for the first time. 3 findings recurred. 7 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.