ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Apr 27, 2026
Pass
2 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B) OBSERVED NO THERMOMETER INSIDE OF THE FARMER'S FRIDGE TCS FOOD DISPENSER MACHINE. INSTRUCTED TO PROVIDE AN INTERNAL THERMOMETER IN ORDER TO MONITOR TEMPERATURES INSIDE OF THE MACHINE.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
2-102.13 OBSERVED FOOD HANDLER CERTIFICATES NOT PRESENTED DURING THE INSPECTION. INSTRUCTED TO PROVIDE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Apr 27, 2026 · Original Source
Canvass
Apr 16, 2026
Fail
7 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-501.112(A) OBSERVED THE FINAL RINSE HOT WATER TEMPERATURE AT 211F PER THE TEMPERATURE GAUGE. INSTRUCTED TO ADJUST FINAL RINSE HOT WATER TEMPERATURE SO THAT IT DOES NOT EXCEED 194F AND MAINTAINS AT LEAST 180F AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-025.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16 OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A COLD HOLDING UNIT THAT IS IN THE CUSTOMER SERVICE AREA; OBSERVED ABOUT 2 LBS OF CHICKEN AT 49F, ABOUT 2 LBS OF POTATO SALAD AT 53F, ABOUT 2 LBS OF COTTAGE CHEESE AT 46F, ABOUT 4 LBS OF CHEESE AT 48F, ABOUT 2 LBS OF SLICED TOMATOES AT 48.6F, ABOUT 2 LBS OF YOGURT AT 48F ABOUT 2 LBS OF SLICED MELONS AT 49F AND ABOUT 3 LBS OF CHOPPED LEAFY GREENS AT 47.7F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED 19 LBS OF TCS FOODS TOTALING $35 DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-204.112(B) OBSERVED NO THERMOMETER INSIDE OF THE FARMER'S FRIDGE TCS FOOD DISPENSER MACHINE. INSTRUCTED TO PROVIDE AN INTERNAL THERMOMETER IN ORDER TO MONITOR TEMPERATURES INSIDE OF THE MACHINE.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 5 LIVE ANTS CRAWLING IN A CORNER ACROSS FROM THE HIGH TEMPERATURE DISH MACHINE AND ABOUT 10 LIVE SMALL FLIES FLYING AROUND AND ON THE CEILING OF THE DISH WASHING AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-306.13(B) OBSERVED CUSTOMER SELF SERVICE OF CONDIMENTS THAT WERE BEING STORED INSIDE OF BOWLS WITHOUT LIDS AT THE HOT FOODS SERVING LINE IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO ALWAYS PROVIDE ADEQUATE PROTECTION (SUCH AS LIDS OR SQUEEZE BOTTLES) FOR ALL FOODS AT ALL TIMES. MANAGER REMOVED ITEMS FROM THE CUSTOMER SERVICE AREA DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
2-402.11 OBSERVED A FOOD HANDLER IMPROPERLY WEARING A HAIRNET WITH A LARGE AMOUNT OF HAIR NOT PROPERLY RESTRAINED. INSTRUCTED TO PROPERLY RESTRAIN HAIR AT ALL TIMES.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
2-102.13 OBSERVED FOOD HANDLER CERTIFICATES NOT PRESENTED DURING THE INSPECTION. INSTRUCTED TO PROVIDE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Apr 16, 2026 · Original Source
Canvass
Jul 17, 2025
Pass
6 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
CUSTOMER ICE MACHINE IN NEED OF DETAIL CLEANING AT ICE CHUTE AND HOLDING TRAY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
INTERIOR OF REACH IN COOLERS, PREP TABLES STORAGE SHELVES IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE SOME FOOD SPILLS INSTRUCTED TO CLEAN AND MAINTAIN
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
LEAK AT 1 COMP SINK AT BEVERAGE STATION INSTRUCTED TO CORRECT AND MAINTAIN
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
WASTE CAN NEEDED AT HANDSINKS. INSTRUCTED TO OBTAIN AND MAINTAIN
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
FLOORS IN WALK IN PRODUCE WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP IN REAR CORNER. INSTRUCTED TO DETAIL CLEAN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Jul 17, 2025 · Original Source
Canvass
Apr 26, 2024
Pass w/ Conditions
9 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN STAFF WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
OBSERVED COLD TCS FOOD DISPLAYED FOR SERVICE ON SALAD BAR AT IMPROPER TEMPERATURE YOGURT 50.9F, DICED HAM 51.9F SLICED MELON 52.6F. INSTRUCTED MANAGER TO DISCARD. COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
OBSERVED RECEIVING DOCK DOORS NOT RODENT PROOFED, 1/4" GAP AT BOTTOM AND BETWEEN DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON IN CHARGE ON SITE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
OBSERVED HANDLES OF SALAD TONGS STORED ON TOP OF LETTUCE ON SALAD BAR. INSTRUCTED MANAGER TO PROPERLY STORE DISPENSING UTENSILS WITH HANDLES ABOVE FOOD TO PREVENT CONTAMINATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, ROLLING CARTS, HOLDING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN KITCHEN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.