ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass Re-Inspection
Nov 19, 2025
Pass
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11: **C** Food Storage-Preventing Contamination from the Premises OBSERVED FOOD (LEG OF LAMB) STORED ON THE FLOOR IN THE EXTERIOR WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS
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.
6-501.12: **C** Cleaning, Frequency and Restrictions "OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES. "
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 19, 2025 · Original Source
Canvass
Nov 12, 2025
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED ATHAND SINK ON EXTERIOR OF DISH AREA. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY 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.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED SHELLSTOCK TAGS ON SITE MISSING DATE IN WHICH LAST OF THE SHELLSTOCK WAS SOLD. INSTRUCTED MANAGER TO ENSURE ALL SHELLSTOCK TAGS HAVE THE DATE IN WHICH THE LAST OF THAT SHELLSTOCK WAS SOLD RECORDED ON EACH TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
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 TIME/TEMPERATURE CONTROL FOR SAFETY FOODS LAMB AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 45.3F-48.5F LOCATED INDRY AGING UNIT IN REAR PREP. INSTRUCTED TO DISCARD AND DENATURE ALL SAID 72# OF LAMB VALUE OF 1,000.00 AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. 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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
FOUND NO HACCP ONSITE FOR REDUCED OXYGEN PACKAGING(ROP) MACHINE AND ROP FOOD PRODUCTS IN FREEZER WITH NO LABEL OF CONTENT OF ROP BAG OR NO DATES ON ROP PRODUCTS. AN HACCP IS REQUIRED FOR SAID PROCESS. INSTRUCTED MANAGER TO SUBMIT HACCP AND VARIANCE FOR APPROVAL FOR ROP. NOTED FOUND ROP FOODS BEING HIDDEN IN ELECTRICAL ROOM WITH ROP MACHINE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 200LBS OF PRODUCTS WORTH $1200.00 THROUGH DENATURING PROCESS.INSTRUCTED MANAGER INSTRUCTED MANAGER TO SUBMIT HACCP AND VARIANCE FOR APPROVAL. ROP MACHINE TAGGED. PRIORITY VIOLATION. 7-38-005.CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE WALK IN FREEZER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED. COMBINED WITH CITATION #29
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
OBSERVED FOOD (LEG OF LAMB) STORED ON THE FLOOR IN THE EXTERIOR WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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.
"OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES. "
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 12, 2025 · Original Source
Canvass
Nov 29, 2024
Pass w/ Conditions
1 recorded violation
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING.FINAL RINSE AT OPPM CHLORINE.PRIORITY VIOLATION. CITATION ISSUED.7-38-025.ECOLAB TECHNICIAN ON PREMISES TO REPAIR DISHMACHINE DURING INSPECTION. 100PPM CHLORINE AFTER REPAIR.
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.