4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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.
6-501.12 OBSERVED FOOD DEBRIS AND SPILLS ON THE RADIATORS IN RESIDENT DINING AREA ON FLOORS 2-3. INSTRUCTED TO DETAIL CLEAN DINING AREAS AFTER MEALTIMES TO REMOVE SPILLS AND PREVENT PEST HARBORAGE.
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, Nov 7, 2025 · Original Source
Canvass
Nov 5, 2025
Fail
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE WALK-IN COOLER TO BE IMPROPER: EGGS 52.1F, MILK 51.5, SAUSAGE 52.7F, AND CHICKEN 52.1. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED FACILITY WALK-IN COOLER IN DISREPAIR. NOTED WALK-IN COOLER TO BE 60F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. 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.
OBSERVED PEST ACTIVITY WITH APPROX. 15 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE DISHMACHINE, IN ROLLING CARTS USED TO SERVE RESIDENTS, AND ON FLOORS IN DINING AREAS. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.
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 MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 FOOD DEBRIS AND SPILLS ON THE RADIATORS IN RESIDENT DINING AREA ON FLOORS 2-3. INSTRUCTED TO DETAIL CLEAN DINING AREAS AFTER MEALTIMES TO REMOVE SPILLS AND PREVENT PEST HARBORAGE.
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, Nov 5, 2025 · Original Source
Canvass Re-Inspection
Sep 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 18, 2024 · Original Source
Canvass
Sep 10, 2024
Fail
6 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL STORAGE RACKS INSIDE THE WALK-IN-COOLER TO REMOVE MOLD LIKE BUILD-UP 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
OBSERVED SEVERAL LIGHT SHIELDS MISSING FROM THE LIGHT FIXTURES IN THE KTCHEN PREP/DISH WASHING AREA.INSTRUCTED TO PROVIDE 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.
PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2579959 DATED:08/11/2023 #51--5-205.15: **C** System Maintained in Good Repair (In Good Repair) OBSERVED 1 OF 2 3 COMPARTMENT SINKS NOT IN WORKING REPAIR. SAID SINK HAD NO RUNNING COLD WATER AND WOULD DISPENSE WATER FROM SANITIZER TUBE INSTEAD OF FAUCET. INSTRUCTED MANAGER TO ENSURE ALL 3 COMPARTMENT SINKS ARE PROPERLY FUNCTIONING. INSTRUCTED TO COMPLY WITH NOTED VIOLATION AND MAINTAIN BY 9/17/2024. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE HANDWASHING SINK IN THE DISHWASHING AREA NOT ACCESSIBLE FOR USE MULTI-USE FOOD EQUIPMENT (PITCHER) STORED INSIDE HAND SINK WHILE EMPLOYEES WERE ACTIVELY WASHING DISHES AT THIS TIME.INSTRUCTED MANAGER,HANDWASHING SINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS 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.
OBSERVED REAR EXIT DOOR WITH GAP OPENING APPROX:1/4" AT BOTTOM RIGHT CORNER.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
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.
INSTRUCTED TO REMOVE PEELING PAINT DEBRIS ON CEILING NEXT TO THE KITCHEN 2-DOOR STAND-UP COOLER AND AT CEILING ABOVE THE 1-COMPARTMENT PREP SINK NEAR THE WALK-IN-FREEZER AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.
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.