ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
May 27, 2025
Pass
4 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
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 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
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 TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER. INSTRUCTED TO REPLACE 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 EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO UPDATED AND MAINTAIN RECORDS AT ALL TIMES.
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, May 27, 2025 · Original Source
Canvass Re-Inspection
Aug 27, 2024
Pass
10 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11(B-E)---: NOTED SOME INTERIOR AREAS OF THE ICE MACHINE IN NEED OF CLEANING. MUST 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
: 3-307.11--- NOTED SERVING PLATE INSIDE THE CONTAINER OF MASHED POTATOES WITH NO HANDLE USED FOR SCOOPING AND SERVING FOOD AT THE 3 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD. 3-307.11--- NOTED SOUP STORED IN USED BUCKETS OF AN UNKNOWN SOURCE UNABLE TO READ PEELING LABEL FROM PREVIOUS PRODUCT. INSTRUCTED TO USE FOOD GRADE WASHABLE CONTAINERS ONLY.
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.
5-205.15---- NOTED LEAK UNDER THE THREE COMPARTMENT SINK INTO A PAN AND LEAKING RINSE BASIN REPAIRED WITH PLUMBERS PUTTY. MUST PROPERLY REPAIR SINK WITH A METAL WELD.
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.
6-201.11--- FLOORS UNDER SHELVING IN THE BASEMENT WITH OPEN BATE DEBRIS. MUST REMOVE, CLEAN ALL FLOORS.
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.
: 3-302.12--- NOTED BULK FOOD STORED ON TOP OF THE TALL REACH-IN COOLER NOT PROPERLY LABELED WITH THE PRODUCT COMMON NAME.
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.
2-402.11--- NOTED ALL THE FOOD HANDLERS, DISHWASHER WITHOUT A HAIR OR BEARD RESTRAINT. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
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.
3-304.12--- NOTED PLATES WITHOUT HANDLES BEING USED FOR FOOD SCOOPS IN THE TALL REACH-IN COOLER. MUST PROVIDE PROPER FOOD SCOOPS WITH INVERTED HANDLES FOR FOOD.
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.
4-101.11(B, C, D, E)--- ALL RAW WOOD USED AS REPAIR FOR THE DOORWAY OF THE WALK-IN COOLER MUST BE PAINT/SEALED AND NON-ABSORBENT. : 4-101.11(B, C, D, E)--- MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE ICE BUCKET. INSTRUCTED TO REPLACE.
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.
4-602.13--- MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.
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.
: 2-102.13--- MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR NEW EMPLOYEE STATUS FOR ALL REQUIRED EMPLOYEES INCLUDING DISHWASHERS.
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, Aug 27, 2024 · Original Source
Canvass
Aug 19, 2024
Fail
17 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.
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.
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS WERE BEING PREPARED, SERVED AT IMPROPER TEMPERATURES. EGGS ON THE COOKS LINE AT 50.3F. PRIORITY FOUNDATION VIOLATION 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
FOUND BOTH THE FRONT PREP AND COOKS LINE PREP HAND WASHING SINKS NOT ACCESSIBLE FOR USE. A DIRTY KNIFE WAS IN THE FRONT PREP SINK AND KNIFE SHARPENERS IN THE KITCHEN HAND SINK AND SINK BLOCKED BY A LARGE GARBAGE CAN AND PLASTIC BUCKETS. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY AND MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
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.
NOTED SOME INTERIOR AREAS OF THE ICE MACHINE IN NEED OF CLEANING. MUST 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS EGGS STORED ON SHELVING ON THE COOKS LINE AT 50.3F. REVIEWED ALL COLD FOODS MUST BE HELD AT 41F OR LOWER. EGGS DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
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.
NOTED BULK FOOD STORED ON TOP OF THE TALL REACH-IN COOLER NOT PROPERLY LABELED WITH THE PRODUCT COMMON NAME.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOTED SOUP STORED IN USED BUCKETS OF AN UNKNOWN SOURCE UNABLE TO READ PEELING LABEL FROM PREVIOUS PRODUCT. INSTRUCTED TO USE FOOD GRADE WASHABLE CONTAINERS ONLY.
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.
NOTED ALL THE FOOD HANDLERS, DISHWASHER WITHOUT A HAIR OR BEARD RESTRAINT. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
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.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED THE COOKS HANDLING READY TO EAT FOODS SUCH FRESH STRAWBERRIES, TOAST, BACON AND OTHER COOKED FOOD ITEMS FROM THE GRILL WITH BAR HANDS. MANAGER INSTRUCTED COOK TO USE GLOVES AND CHANGE AS NEEDED BETWEEN HANDLING RAW EGGS AND RTE FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
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.
OBSERVED IMPROPER COOLING OF COOKED SOUPS. TWO LARGE PLASTIC CONTAINERS OF CHICKEN SOUP AND VEGETABLE SOUP OBSERVED ON SHELVING UNDER THE COOKS LINE HOT HOLD TABLE AT IMPROPER TEMPERATURES OF 119.8F AND 125.4F. REVIEWED PROPER METHODS OF COOLING IN ICE BATHS, SHALLOW CONTAINERS, QUICK CHILL IN FREEZER ETC.NO COOLING LOGS BEING USED TO MONITOR. ALL DISCARDED. 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.
ALL RAW WOOD USED AS REPAIR FOR THE DOORWAY OF THE WALK-IN COOLER MUST BE PAINT/SEALED AND NON-ABSORBENT.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO MONITOR THE QUATERNARY CHEMICAL SANITIZER BEING USED AT THE THREE COMPARTMENT SINK. MUST PROVIDE APPROPRIATE TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
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.
NOTED LEAK UNDER THE THREE COMPARTMENT SINK INTO A PAN AND LEAKING RINSE BASIN REPAIRED WITH PLUMBERS PUTTY. MUST PROPERLY REPAIR SINK WITH A METAL WELD.
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.
FLOORS UNDER SHELVING IN THE BASEMENT WITH OPEN BATE DEBRIS. MUST REMOVE, CLEAN ALL FLOORS.
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.
MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR NEW EMPLOYEE STATUS FOR ALL REQUIRED EMPLOYEES INCLUDING DISHWASHERS.
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.