More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Complaint
Sep 1, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
CLEAN THE TOP OF THE STEAMER CABINET, CONVECTION OVEN AND DOOR TRACKS AND SPACES BETWEEN THE BOTTOM SHELVES OF THE STAINLESS STEEL PREP CABINETS.
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.
SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING OF THE DISHROOM AREA ABOVE THE 3-COMPARTMENT SINK.
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, Sep 1, 2026 · Original Source
Canvass Re-Inspection
Jul 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 24, 2025 · Original Source
Canvass
Jul 18, 2025
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED APPROXIMATELY 36 LBS ASSORTED TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE SERVICE LINE TWO DOOR TALL REACH-IN COOLER. FOODS SUCH AS SHRIMP AT 61.3F, MILK AT 47.1F. ALL FOODS DISCARDED. PRIORITY FOUNDATION 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
NOTED THE SERVICE LINE TWO DOOR TALL REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. TEMPERATURE NOTED BETWEEN 44.4F TO 48.2F. WITH FOOD SUCH AS SHRIMP AT 61.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY FOUNDATION 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.
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
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.
SHELVING UNDER THE HOT AND COLD HOLDING UNITS ON THE SERVICE LINE WITH DIRT AND DEBRIS.----SIDES OF THE DEEP FRYER IN PREP WITH EXCESSIVE GREASE. 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.
MISSING BASEBOARD COVING IN THE DRY FOOD STORAGE ROOM AND THE HALLWAY WALK-IN COOLER. MUST 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.
Official record from Chicago Department of Public Health, Jul 18, 2025 · Original Source
Canvass Re-Inspection
Sep 3, 2024
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15--OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE FAR RIGHT OF THE 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK 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.
4-501.12--OBSERVED STAINED CUTTING BOARDS ON TOP OF THE COOKS PREP LINE (CAFETERIA).INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.
Official record from Chicago Department of Public Health, Sep 3, 2024 · Original Source
Canvass
Aug 27, 2024
Fail
6 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE OUTSIDE AND INSIDE OF THE DEEP FRYER,AND PIPES ATTACHED DIRECTLY WITH GREASE BUILD-UP AND TOP/SIDES OF OVEN.
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 BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED, SANITIZED, AND MAINTAINED.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.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS)INSIDE THE DISPLAY COOLER LOCATED IN THE CAFETERIA.OBSERVED YOGURTS AT 50.4F,CUT MELON AT 48.8F,MILK AT 48.5F,AND CREAM CHEESE AT 50.5F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10#'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE DISPLAY COOLER LOCATED IN THE CAFETERIA WITH AN AIR TEMPERATURE OF 60.0F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS MILK AND YOGURTS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED FOR SERVICE ON COOLER.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).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 STAINED CUTTING BOARDS ON TOP OF THE COOKS PREP LINE (CAFETERIA). INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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 WATER LEAK AT DRAIN PIPE UNDERNEATH THE FAR RIGHT OF THE 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK 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.