“I had orange chicken and sweet and sour chicken breast, I was fine for a few hours but when I went to sleep my stomach felt like it was on fire. ”

“Only person among the group to order the home style chicken. Everybody else ate nuggets and burgers. It was around 6:00pm when I ate and 12 hours later I woke up with debilitating stomach cramps and diarrhea. As the day progressed I began feeling nauseous and started vomiting. Severe abdominal... See More spasms, body ache, and 102.5° fever. I’m writing this two days later now that I’ve got the energy but I’m still not 100%. Nobody else has gotten sick in my household or the people I was with when I went. The symptoms point to salmonella which would make sense as I ate a thick chicken breast patty that was likely undercooked, or handled raw before adding the lettuce or mayonnaise. I’m never going here again ”

“Eating food at a restaurant My partner got sick after 4-5 hours. Had eaten complimentary oyster, ostrich tataki, chicken breast and a dessert with strawberries and other fresh fruit.  ”

“Chicken sandwich.  Became violently ill 4-5 hours after eating chicken breast sandwich. I’m 60 years old and this was the sickest I’ve been for some time.  ”

“I ordered the 8 piece family meal and some popcorn chicken. My kids only ate the fries & my wife ate one chicken wing. I however ate 2 pieces of chicken breast with gravy. About 4 hours later I found myself violently ill with uncontrollable liquid diarrhea, and vomiting. It... See More started from 11:00pm and kept me awake until about 4:30am. The symptoms are still present this morning & im getting really scared. I will call the public health nurse & ask what I should do. ”

“Chicken breast Two adult and child ”

“Inspection Failure: 16-Jan-20
Details: > OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION FOOD CERTIFICATE POSTED OR PROVIDED. PRIORITY FOUNDATION ISSUED 7-38-020
> OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION ISSUED 7-38-010
> OBSERVED EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST... See More PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES,FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
> OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE COOLERS AT IMPROPER TEMPERATURES. APPROX 8-LBS OF COOKED HAMBURGERS AT 105.F, 15-LBS OF COOKED CHICKEN BREAST AT 72.0F,27-2-LB CONTAINERS OF ICE CREAM MIX AT 50.0F, 3- 5-LB BUCKETS( APPROX 133LBS) OF HOMEMADE RED SAUCE AT 50.0F,75-LBS OF PRE-COOKED BEEF AT 50.0F,5-LBS OF COOKED BEEF MEATBALLS AT 50.0F, 20-LBS OF RAW SHELL EGGS AT 51.0F, 5-LBS OF CORN DOGS AT 49.8F IN WALK IN COOLER. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW.ALL FOODS WAS REMOVED BY MANAGER APPROX COST OF $950.00-COS. PRIORITY VIOLATION ISSUED 7-38-005.
> OBSERVED WALK IN COOLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 41.0F OR BELOW. WALK IN COOLER WILL BE TAGED HELD FOR INSPECTION. INSTRUCTED TO USE ADDITIONAL 2 COOLERS AND WALK IN FREEZER UNTIL TAG IS REMOVED BY THE HEALTH DEPT. PRIORITY VIOLATION ISSUED 7-38-005
> OBSERVED NO METAL STEM FOOD TEMPERATURE MEASURING DEVICE TO MONITORING FOOD TEMPERATURES. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005
Source: Chicago Health Dept ”

“Spicy chicken breast  Today  ”

“Inspection Failure: 14-Jan-20
Details: > OBSERVED EMPLOYEE PROCEDURE IN PLACE FOR CLEAN UP FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER NO SUPPLIES. INSTRUCTED TO PROVIDE WITH ALL THE NECESSAR ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK,DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION
> IMPROPER COLD TEMPERATURES OF (TCS)... See More FOODS INSIDE COOLER. APPROX 75-LBS OF COOKED EGGROLLS AT IMPROPER COLD TEMPERATURES OF 49.0-51.0F, 40-LBS OF COOKED CHICKEN BREAST AT 53.0F, 20-LBS OF COOKED SHRIMP AT 56.0F, AND 50-LBS OF CRAB RANGOONS AT IMPROPER TEMPERATURES OF 56.0F-58.0F. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW. APPROX 25-LBS OF RAW SHELL EGGS AT 51.0F TO 61.0F. ALL FOODS WAS REMOVED AND DISCARDED BY (PIC) AT COST APPROX $ 175.00-COS. PRIORITY VIOLATION ISSUED 7-38-005
> OBSERVED COOLER BEING USED MAINTAINED AT IMPROPER TEMPAERATURE OF 53.0F. COOLER TAG HELD FOR INSPECTION UNTIL TAG IS REMOVED BY THE HEATH DEPT. COOLER MUST MAINTAIN 41.0F OR BELOW. MUST REPAIR COOLER. INSTRUCTED NOT TO USE COOLER. MUST USE ADDITIONAL COOLER ON SITE THAT MAINTAINING 41.0 OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005
> EVIDENCE OF IMPROPER PEST CONTROL. 5- MICE DROPPINGS ON FLOORS UNDER DRY STORAGE ROOM UNITS, 16- DROPPINGS UNDER POP UNIT SHELVES,7- DROPPINGS CORNER IN FURNACE ROOM FLOOR.INSTRUCTED TO CLEAN/SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-020(A).
> OBSERVED FLOOR IN REAR BACK STORAGE ROOM AND BASEMENT STAIRS NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
> OBSERVED NO PROOF OF ALLERGEN TRAINING FOR PIC. INSTRUCTED ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN TRAINING.

Source: Chicago Health Dept ”

“I got food poisoning from eating there. The only meat I ate was steak and chicken My husband and I went there at 3 p.m. on Sunday the 12th. I had chicken breast which was the only thing my husband didn't have that I had. The symptoms started about 2... See More hours after I left and by midnight I was vomiting had bad diarrhea an excruciating pain in my stomach ”