More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Complaint
Mar 12, 2025
Pass
1 recorded violation
notedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED ICE SCOOPER STORED IN ICE WITH HANDLE TOUCHING ICE. INSTRUCTED MANAGER TO REMOVE ICE SCOOPER AND STORE ON CLEAN NON-ABSORBENT FOOD CONTACT SURFACE.
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.
Official record from Chicago Department of Public Health, Mar 12, 2025 · Original Source
Canvass Re-Inspection
Jul 30, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 30, 2024 · Original Source
Canvass
Jul 26, 2024
Pass w/ Conditions
2 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2 COOLERS, INCLUDING 1 WALK-IN COOLER, WITH INADEQUATE AMBIENT AIR TEMPERATURES OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLERS 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 SEVERAL TCS FOODS STORED AT INADEQUATE TEMPERATURES RANGING FROM 46-48 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE STORED AT 41 F AND BELOW. THE MANAGER DISCARDED 45 POUNDS OF HOUSE SALSA, 24 POUNDS OF CHICKEN, 23.5 POUNDS OF PORK, 32 POUNDS OF PORK SPECIAL, AND 19 POUNDS OF TRES QUESO ($500); PRIORITY VIOLATION 7-38-005 CITATION WAS 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 A SMALL AMOUNT OF CALCIUM BUILD UP ON THE INTERIOR OF THE ICE MACHINE IN THE BASEMENT. 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.
OBSERVED LOW HOT WATER PRESSURE AT THE HANDSINK IN THE FIRST CUSTOMER RESTROOM. INSTRUCTED TO REPAIR 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.