OBSERVED THE TWO DOOR LOW REACH IN PREP COOLER IN THE FOOD PREP AREA GASKETS IN NEED OF REPAIR ON BOTH DOORS. INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
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 THE INSIDE OF ALL THE REACH IN COOLING UNITS IN NEED OF A DETAILED CLEANING TO REMOVE SPILLAGE, STAINS AND OR FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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 THE FLOORS IN ALL AREAS IN NEED OF A DETAILED CLEANING UNDER AND BEHIND ALL COOKING AND NON COOKING AREAS. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED IMPROPER VENTILATION INSTALLED AT THE PANINI PRESS STATION IN THE REAR COOKING AREA. (FACILITY DID TRY TO COMPLY WITH PREVIOUS INSPECTION REQUEST, JUST PROVIDED THE WRONG KIND OF SYSTEM) INSTRUCTED TO PROVIDE PROPER HOOD VENTILATION THAT IS DESIGNED TO PULL GREASE FUMES AND SMOKE UP AND OUT OF THE FACILITY.
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.
Official record from Chicago Department of Public Health, Nov 20, 2025 · Original Source
Canvass
Mar 24, 2025
Pass w/ Conditions
6 recorded violations
notedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED SEVERAL TCS FOOD ITEMS STORED IN REDUCED OXYGEN PACKAGING (SUCH AS RAW BEEF) AND REDUCED OXYGEN PACKAGING EQUIPMENT BEING UTILIZED ON-SITE WITHOUT VALID HACCP PLAN APPROVED BY THIS DEPARTMENT. INSTRUCTED TO REMOVE TCS FOOD FROM REDUCED OXYGEN PACKAGING, DISCARD, AND DENATURE, AND CEASE USE OF REDUCED OXYGEN PACKAGING EQUIPMENT WITHOUT HACCP PLAN APPROVED BY CDPH. PERSON-IN-CHARGE REMOVED ALL TCS FOOD, DISCARDED, AND DENATURED ON-SITE. APPROXIMATELY 30 LBS. OF FOOD VALUED APPROXIMATELY $100.00 DISCARDED. PERSON-IN-CHARGE REMOVED ALL REDUCED OXYGEN PACKAGING EQUIPMENT FROM FACILITY AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. 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.
ALL SEALED WOOD SHELVING IN FRONT COFFEE AREA IS 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.
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD AND GREASE 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.
FLOORS AND WALLS THROUGHOUT FRONT AND REAR PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
ADDITIONAL VENTILATION NEEDED ABOVE PANINI MACHINE TO EMOVE SMOKE AND GREASE INSTRUCTED TO CORRECT 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.
Official record from Chicago Department of Public Health, Mar 24, 2025 · Original Source
Canvass
Feb 1, 2024
Pass w/ Conditions
12 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED LOW COLD & HOT RUNNING WATER PRESSURE AT HAND SINK IN REAR PREP AREA.MUST REPAIR AND MAINTAIN.
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 6-7 CONTAINERS OF DIFFERANT DAIRY PRODUCTS AT FRONT PREP COOLER. ALL PRODUCTS WERE BETWEEN 46.0-50.6 DEGREES INSTRUCTED TO HAVE LESS PRODUCT IN COOLER DUE TO THE HIGH VOLUME OF OPENING AND CLOSING OF REACH IN. RIC AT PROPER TEMPERATURE. ALL PRODUCT WAS DISCARDED. TOTAL VALUE $25.00 15LBS PRIORITY VIOLATION 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.
MUST CLEAN DEBRIS BUILD UP FROM LANDING IN BASEMENT UNDER STORAGE SHELVES,COUNTER TOPS UNDER EQUIPMENT IN FRONT PREP AREA,WINDOW SILLS BEHIND EQUIPMENT IN REAR PREP AREA,LID ON CHEST FREEZER IN BASEMENT.
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.
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 INDIVIDUAL ROP PACKAGES OF SALMON THAWING IN REACH IN COOLER. INSTRUCTED MANAGER TO OPEN PACKAGES OF SALMON WHEN THAWING.
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.
MUST LABEL FOOD STORAGE CONTAINERS (SQUEEZE BOTTLES AND SHAKERS) WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
OBSERVED A GAP ALONG BOTTOM OF FRONT ENTRY DOOR MUST MAKE DOOR TIGHT FITTING.
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.
MUST ELEVATE,REMOVE AND ORGANIZE BOXES AND OTHER ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FRONT & REAR PREP AREAS AND BASEMENT.
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 A GAP ALONG BOTTOM OF FRONT ENTRY DOOR MUST MAKE DOOR TIGHT FITTING.
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.
OBSERVED POOR HYGIENIC PRACTICIES BY FOOD HANDLERS AND DISH WASHER SUCH AS OBSERVED MALE EMPLOYEE WASHING DIRTY DISHES AND THEN HANDLING CLEAN DISHES WITHOUT HAND WASHING,ANOTHER MALE EMPLOYEE WIPING CUTTING BOARD WITH WIPING CLOTH AND RUNG OUT TOWEL WITH PLASTIC GLOVES ON AND TOOK OFF GLOVES AND PUT ON ANOTHER PAIR WITHOUT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED LOW COLD & HOT RUNNING WATER PRESSURE AT HAND SINK IN REAR PREP AREA.MUST REPAIR AND MAINTAIN.
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.
MUST LABEL FOOD STORAGE CONTAINERS (SQUEEZE BOTTLES AND SHAKERS) WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
MUST CLEAN DEBRIS BUILD UP FROM LANDING IN BASEMENT UNDER STORAGE SHELVES,COUNTER TOPS UNDER EQUIPMENT IN FRONT PREP AREA,WINDOW SILLS BEHIND EQUIPMENT IN REAR PREP AREA,LID ON CHEST FREEZER IN BASEMENT.
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.
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.
MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP/DISH WASHING AREAS AND BASEMENT.MUST REMOVE WATER AND SPILLAGE FROM FLOOR IN BASEMENT.
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 IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 1/4LB COOKED SHORT RIB 118.9F.2LBS. COOKED CHICKEN BREAST 94.6F. INSIDE OF HOT HOLDING UNIT.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 2 1/4 LBS. $8.(COS)(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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED HOT HOLDING UNIT AT 127.0F WITH TCS READY TO EAT FOODS STORED INSIDE. MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE. MANAGER HAD MADE AN ADJUSTMENT ON DIAL TO MAKE IT HOTTER NOW IT IS AT 147.8F.(COS)(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.
PREVIOUS CORE VIOLATION FROM REPORT #2578112 6/30/23 NOT CORRECTED #51-5-204.12 : UNABLE TO LOCATE BACKFLOW DEVICE ON BEVERAGE AND ICE MACHINES. INSTRUCTED MANAGER TO PROVIDE.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
In plain English
An issue that does not fit the common categories. Check the official wording for details.