Maison Pasquale Chicago in CHICAGO, IL Failed Its Health Inspection on 08/14/25

CHICAGO, IL - Maison Pasquale Chicago received citations for health code violations during an inspection on 08/14/2025.

Located at 2058 W ROSCOE ST in the Roscoe Village area, the establishment serves the local community. The Roscoe Village neighborhood maintains numerous food service establishments that undergo regular health monitoring.

The inspection identified 4 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.

The first violation involved hand hygiene and handwashing facilities. Inspectors documented: 10. Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed No Exposed Handwashing Sinks Throughout Facility. Instructed to Install Operational and Fully Supplied Exposed Handwashing Sinks in Front and Rear Prep Areas and Anywhere Else Required By Code. Priority Foundation Violation 7-38-030(c). No Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.

The second violation involved thermal management. Inspectors documented: 33. Proper Cooling Methods Used; Adequate Equipment for Temperature Control - Comments: Observed No Mechanical Refrigeration on Site at Time of Inspection. Instructed to Provide Adequate Mechanical Refrigeration for Operation and Maintain All Coolers at or Below 41f. Priority Violation 7-38-005. No Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.

The third violation involved hand sanitation. Inspectors documented: 48. Warewashing Facilities: Installed, Maintained & Used; Test Strips - Comments: Observed No 3 Compartment Sink on Site at Time of Inspection. Instructed to Install 3 Compartment Sink in Accordance with All Relevant Laws, Rules, and Regulations. Priority Foundation Violation 7-38-025. No Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.

The fourth violation related to food temperatures. Inspectors documented: 50. Hot & Cold Water Available; Adequate Pressure -. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/14/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.