ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Complaint Re-Inspection
Sep 5, 2025
Pass
4 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-602.11(A; B:1-4,6,7; C; D) : MUST LABEL REPACKAGED BAKERY GOODS ON DISPLAY FOR SALE WITH PROPER INFORMATION GIVEN AND MAINTAIN.
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.
6-202.15 : OBSERVED A GAP IN CENTER ALONG TOP & BOTTOM OF FRONT DOUBLE DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT INSECT 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.
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MAIN KITCHEN 1- DOOR REACH IN COOLER & BAKERY 2- DOOR REACH IN COOLER.
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.
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE IN BASEMENT TO BE SEEN FOR SERVICING MUST PROVIDE 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.
Official record from Chicago Department of Public Health, Sep 5, 2025 · Original Source
Complaint Re-Inspection
Sep 3, 2025
Fail
12 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
2-101.11. PIC DOESN'T HAVE A CERTIFIED FOOD MANAGER'S CERTIFICATE. MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-012)
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
2-101.11 OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (PORK, CABBAGE, SLICING DELI MEATS, ETC.)MUST BE ON SITE AT ALL TIMES. (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.
3-302.12 : MUST LABEL FOOD STORAGE CONATINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,CONTAINERS,BULK,SQUEEZE BOTTLES,SPRAYERS,ETC).
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 6-202.15 : OBSERVED A GAP IN CENTER ALONG BOTTOM OF FRONT DOUBLE DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT INSECT 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 : OBSERVED FOOD STORED ON FLOOR IN WALK IN COOLERS AND FREEZERS MUST ELEVATE 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.
3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE FROM PREP TABLES.
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.
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MAIN KITCHEN 1- DOOR REACH IN COOLER & BAKERY 2- DOOR REACH IN COOLER.
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.
4-601.11(C) : MUST CLEAN FOOD DEBRIS AND GREASE FROM PREP TABLES, FRYER CABINETS,FLOOR MIXERS,REACH IN COOLERS AND FREEZERS.
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.
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE IN BASEMENT TO BE SEEN FOR SERVICING MUST PROVIDE 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.
6-501.13 : MUST CLEAN DUST AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER DISPLAY SHELVES ON SALES FLOOR ,PREP AREAS AND STORAGE 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.
6-501.111 :PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2622679 8/22/25 NOT CORRECTED #38- STILL OBSERVED EVIDENCE OF APPX.200 OR MORE LIVE SMALL FLIES FLYING AROUND PREP AND DISH WASHING AREAS,WALLS AND CEILINGS ,PRODUCE DISPLAY AREA ON ONIONS,REAR STORAGE AREA IN BAGS OF ONIONS,MOPSINK AREASTAFF TOILET ROOM,SALES FLOOR.ALSO APPX. 25 OR MORE LIVE LARGE FLIES ON BAKING AND FOOD PREP TABLES,FLYING AROUND PREMISES. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/3/25.(PRIORITY 7-42-090)(CITATION ISSUED)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Sep 3, 2025 · Original Source
Complaint
Aug 22, 2025
Fail
18 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
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
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,MASHED POTATO,SLICING DELI MEATS,ETC)MUST BE ON SITE AT ALL TIMES. MANAGER ARRIVED ON DUTY AT 10:55 A.M.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)(COS)
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.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED BARE HAND CONTACT WITH READY TO EAT TCS FOODS SUCH AS PANCAKES.OBSERVED FEMALE FOOD HANDLER REMOVE PANCAKES FROM GRILL IN REAR BREAD BAKING PREP AREA WITH BARE HANDS. INSTRUCTED TO PROVIDE GLOVES OR UTENSILS TO HANDLE TCS FOODS.(PRIORITY 7-38-010)(COS)(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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SINK IN REAR BREAD BAKING/PANCAKE PREP AREA/DISH WASHING AREA.WERE I OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD AND DISH WASHING SINK MUST INSTALL A HAND WASHING SINK WITH HOT & COLD RUNNING WATER,SOAP & TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(NO CITATION ISSUED 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 IMPROPER TEMPERATURES OF TCS FOODS SUCH 8LBS. COOKED MUSHROOM SOUP-102.3F.11LBS. COOKED PIEROGI-112.7F.6LBS. COOKED POTATO-125.5F.7LBS. COOKED CHICKEN WINGS-101.5F-102.0F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.32LBS.$222.(PRIORITY 7-38-005)(COS)(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.
3-302.12 : MUST LABEL FOOD STORAGE CONATINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,CONTAINERS,BULK,SQUEEZE BOTTLES,SPRAYERS,ETC)
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.
6-202.13 OBSERVED AN INSECT ZAPPER STORED ON PREP COUNTER IN DELI AREA MUST BE REMOVED AND MAINTAINED PROPERLY.
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
3-305.11 : OBSERVED FOOD STORED ON FLOOR IN WALK IN COOLERS AND FREEZERS MUST ELEVATE 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.
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE FROM PREP TABLES.
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.
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MAIN KITCHEN 1- DOOR REACH IN COOLER & BAKERY 2- DOOR REACH IN COOLER.
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
OBSERVED OUTDATED & DISCOLORED QUAT CHEMICAL TEST STRIPS TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK WHEN TESTED THE STRIP COLOR PPM'S IS BLUE AND SHOULD SHOW HUES OF GREEN.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 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.
4-601.11(C) : MUST CLEAN FOOD DEBRIS AND GREASE FROM PREP TABLES, FRYER CABINETS,FLOOR MIXERS,REACH IN COOLERS AND FREEZERS.
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.
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE IN BASEMENT TO BE SEEN FOR SERVICING MUST PROVIDE 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.
MUST REATTACH SELF CLOSING DEVICE ON STAFFS 1ST FL. TOILET ROOM DOOR LEADING INTO PREP AREA TO CLOSE TIGHTLY.
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.
6-501.13 : MUST CLEAN DUST AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER DISPLAY SHELVES ON SALES FLOOR ,PREP AREAS AND STORAGE 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
6-501.14 : MUST PLACE 1- EYE STOVE UNDER VENTILATION HOOD IN MAIN KITCHEN.
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, Aug 22, 2025 · Original Source
Canvass Re-Inspection
Jun 18, 2025
Pass
9 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 : MUST LABEL FOOD STORAGE CONATINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,CONTAINERS,BULK,SQUEEZE BOTTLES,SPRAYERS,ETC)
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.
6-202.15 : OBSERVED A GAP IN CENTER ALONG TOP & BOTTOM OF FRONT DOUBLE DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT INSECT 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 : OBSERVED FOOD STORED ON FLOOR IN WALK IN COOLERS AND FREEZERS MUST ELEVATE 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.
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MAIN KITCHEN 1- DOOR REACH IN COOLER & BAKERY 2- DOOR REACH IN COOLER.
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.
4-601.11(C) : MUST CLEAN FOOD DEBRIS AND GREASE FROM PREP TABLES, FRYER CABINETS,FLOOR MIXERS,REACH IN COOLERS AND FREEZERS.
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.
: 5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE IN BASEMENT TO BE SEEN FOR SERVICING MUST PROVIDE 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.
6-501.13 : MUST CLEAN DUST AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER DISPLAY SHELVES ON SALES FLOOR ,PREP AREAS AND STORAGE 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
: 6-501.14 : MUST PLACE 1- EYE STOVE UNDER VENTILATION HOOD IN MAIN KITCHEN.
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, Jun 18, 2025 · Original Source
Canvass
Jun 11, 2025
Fail
15 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PIC DOESN'T HAVE A CERTFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-012)(COS)
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
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,SALMON,ETC).MANAGER ARRIVED ON SITE AT 10:27 A.M.MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)(COS)
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 IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS, SUCH AS 3.5 LBS. CABBAGE ROLL-86.0F.5.9LBS. SALMON-106.2F.5LBS. CHICKEN MEAT BALLS-120.9F.5.7 LBS. PIEROGI-107.5F.5LBS. PORK CUTLETS-97.3F. 9.3LBS.-MUSHROOM GRAVY-129.6F.5.9LBS.PORK MEAT BALLS-96.8F.9.5LBS. FISH-109.4F.5LBS. VEGETABLES-121.3F.6.9LBS.CHICKEN-124.5F.7LBS. POTATO PANCAKES-106.0F.INSIDE OF HOT HOLDING UNIT. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0°F OR ABOVE. APPX.69LBS.$453.(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.
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 7.2LBS. CAVIAR-45.7F-46.9F.34LBS. SOUR CREAM-44.8F-45.0F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 41.2LBS. $400.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION )(COS)
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 IMPROPER TEMPERATURES OF HOT HOLDING UNIT AT 113.7F AND COLD HOLDING UNIT AT 50.9F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNITS. MUST HAVE COLD HOLDING UNITS AT 41.0°F OR BELOW. ONCE REPAIRED: FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-3005)(CONSOLIDATED VIOLATION)(COS)
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 CONATINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,CONTAINERS,BULK,SQUEEZE BOTTLES,SPRAYERS,ETC)
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 EVIDENCE OF APPX. 40 OR MORE LIVE SMALL FLIES FLITTING AROUND, RESTING ON UPPER WALLS AND CEILINGS THROUGHOUT ALL PREP AREAS, DISH WASHING AREA, SALES FLOOR AT ONIONS.ALSO, EVIDENCE OF APPX. 10 OR MORE LIVE LARGE FLIES FLYING AROUND IN PREP AND REAR STORAGE AREAS.AS WELL AS APPX. 100 OR MORE RAT DROPPINGS ON FLOOR UNDER FRONT CASHIER CONVEYOR, UNDER 1 & 3 DOOR REACH IN COOLER IN MAIN KITCHEN, IN BETWEEN CLUTTER IN WALL OF FURNANCE ROOM, REAR STORAGE AREA UNDER SHELVING UNITS AS WELL AS BASEMENT UNDER SHELVING UNITS, BEHIND CHEST FREEZERS, CHEMICAL STORAGE ROOM.1- LIVE ROACH CRAWLING ON EXTERIOR OF BAIT STATION UNDER BAKERY PREP TABLE. A DEAD MOUSE ON THE FLOOR IN THE REAR STORAGE AREA NEXT TO THE CHEST FREEZER. MUST REMOVE DEAD MOUSE, RAT DROPPINGS, CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/11/25.(PRIORITY FOUNDATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD STORED ON FLOOR IN WALK IN COOLERS AND FREEZERS MUST ELEVATE 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.
OBSERVED PERSONAL ITEMS STORED ON LOWER SHELVING UNITS OF PREP TABLES AND ON TOP OF COOLERS THROUGHOUT PREP AREAS MUST REMOVE AND STORE PROPERLY.
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.
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MAIN KITCHEN 1- DOOR REACH IN COOLER & BAKERY 2- DOOR REACH IN COOLER.
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 CLEAN FOOD DEBRIS AND GREASE FROM PREP TABLES, FRYER CABINETS,FLOOR MIXERS,REACH IN COOLERS AND FREEZERS.
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 NO BACKFLOW DEVICE ON ICE MACHINE IN BASEMENT TO BE SEEN FOR SERVICING MUST PROVIDE 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.
MUST CLEAN DUST AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER DISPLAY SHELVES ON SALES FLOOR ,PREP AREAS AND STORAGE 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
MUST PLACE 1- EYE STOVE UNDER VENTILATION HOOD IN MAIN KITCHEN.
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, Jun 11, 2025 · Original Source
Complaint Re-Inspection
Sep 6, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 6, 2024 · Original Source
Complaint
Aug 26, 2024
Fail
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOOD ITEMS STORED AT INADEQUATE TEMPERATURES RANGING FROM 49-65 F. MANAGER DISCARDED 100 POUNDS SMOKED SALMON AND 40 POUNDS CAVIAR ($750) 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 NO LID ON RECEPTACLES IN GENDER-NEUTRAL TOILE ROOMS. INSTRUCTED MANAGER TO PROVIDE RECEPTACLE COVER.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOLER WITH AN AMBIENT AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. THE TECHNICIAN ARRIVED ON SITE TO REPAIR THE COOLER. 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 MORE THAN 50 SMALL AND LARGE FLIES THROUGHOUT FACILITY. INSTRUCTED MANAGER TO MINIMIZE FLY POPULATION. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITAITON 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.
Official record from Chicago Department of Public Health, Aug 26, 2024 · Original Source
Complaint Re-Inspection
May 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 23, 2024 · Original Source
Complaint
May 16, 2024
Fail
7 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS WERE PREPARED AND SERVED. INSTRUCTED MANAGER TO ENSURE CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. 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.
OBSERVED SAUSAGE AND CHICKEN HELD AT INADEQUATE TEMPERATURES OF 120 F AND 130 F AND INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 F AND ABOVE. THE MANAGER DISCARDED 5 CHICKENS AND 8 POUNDS OF BLACK SAUSAGE ($50) PRIORITY VIOLATION 7-38-005 CITATION WAS ISSUED CONSOLIDATED WITH VIOLATION #22.
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 VARIOUS TCS FOODS STORED AT INADEQUATE TEMPERATURES RANGING FROM 45-52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE STORED AT 41 F AND BELOW. THE MANAGER DISCARDED 15 POUNDS OF CHEESECAKE, 20 GALLONS OF MILK, 1 POUND OF SHREDDED CHEESE, AND 8 POUNDS OF BEEF ($300). 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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED FOOD EMPLOYEE USING CHEMICAL CLEANER NOT APPROVED FOR FOOD CONTACT SURFACES AS SANITIZER. INSTRUCTED MANAGER TO ENSURE EMPLOYEES ONLY USE APPROVED SANITIZER SOLUTIONS AND THAT SOLUTIONS MUST BE APPROVED FOR FOOD CONTACT SURFACES. THE MANAGER DRAINED THE SOLUTION AND INSTRUCTED THE EMPLOYEE TO REPLACE THE SOLUTION WITH BLEACH WATER WITH THE APPROPRIATE PPM LEVELS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 3 COOLERS WITH INADEQUATE AMBIENT AIR TEMPERATURES RANGING FROM 45-52 F AND INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW 2 COOLERS RESTORED BEFORE CONCLUSION OF INSPECTION. 1 COOLER TAGGED. 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 MORE THAN 50 SMALL FLIES THROUGHOUT THE FACILITY, INCLUDING IN THE KITCHEN, IN VARIOUS BASEMENTS, AROUND THE MOP SINK, AND ON THE FRONT SERVICE LINE. INSTRUCTED MANAGER TO MINIMIZE SMALL FLY ACTIVITY. PEST CONTROL SERVICE RECOMMENDED. 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 SEVERAL RUSTED RACKS INSIDE VARIOUS COOLERS, INCLUDING WALK-IN COOLERS AND 3 DOOR COOLERS. INSTRUCTED MANAGER TO REPAINT OR REPLACE ALL RUSTED RACKS.
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 SINGLE USE BAGS BEING USED TO STORE FAT IN THE DEEP FREEZER IN THE REAR STORAGE AREA. INSTRUCTED TO PLACE FOOD ITEMS IN FOOD GRADE CONTAINERS OR BAGS.
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 TRASHCAN WITHOUT A LID IN THE UPSTAIRS EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE LID OR COVER.
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 SPILLED GREASE IN SEPERATE AREAS OF THE FLOOR UNDER COOKING EQUIPMENT IN THE KITCHEN. 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.