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
Apr 9, 2025
Pass
3 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
3-501.15(B): OBSERVED CONTAINER OF SOUP IN THE WALK-IN COOLER COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
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.
2-303.11: OBSERVED FOOD EMPLOYEES WEARING WRIST JEWELRY WHILE HANDLING AND PREPARING OPEN FOODS. INSTRUCTED TO PROHIBIT JEWELRY (EXCEPT FOR A PLAIN RING SUCH AS A WEDDING BAND) WORN ON THE ARMS AND HANDS FOR FOOD HANDLERS WHEN PREPARING OR HANDLING OPEN FOODS AND MAINTAIN.
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.
5-403.12: OBSERVED COFFEE MACHINE CONDENSATE HOSE DISCHARGING INTO COFFEE AREA DIPPER WELL. INSTRUCTED TO RELOCATE CONDENSATE HOSE TO DISCHARGE DIRECTLY INTO FLOOR-MOUNTED DRAIN BENEATH COFFEE MACHINE 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, Apr 9, 2025 · Original Source
Canvass
Apr 4, 2025
Pass w/ Conditions
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED HIGH-TEMPERATURE DISH MACHINE UNABLE TO REACH MINIMUM FINAL RINSE WATER TEMPERATURE OF 180.0F AT TIME OF INSPECTION. MACHINE REACHING FROM 130.0F TO 135.0F FINAL RINSE TEMPERATURE ON-SITE. TAGGED HIGH-TEMPERATURE DISH MACHINE WITH TAG INSTRUCTING FACILITY TO CONTACT CDPH ONCE MACHINE IS REPAIRED OR REPLACED AND PRIOR TO USE. INSTRUCTED TO CONTACT TECHNICIAN TO REPAIR OR REPLACE MACHINE TO MAINTAIN FINAL RINSE WATER TEMPERATURE OF 180.0F OR ABOVE. PRIORITY VIOLATION. 7-38-025 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED CONTAINER OF SOUP IN THE WALK-IN COOLER COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
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 FOOD EMPLOYEES WEARING WRIST JEWELRY WHILE HANDLING AND PREPARING OPEN FOODS. INSTRUCTED TO PROHIBIT JEWELRY (EXCEPT FOR A PLAIN RING SUCH AS A WEDDING BAND) WORN ON THE ARMS AND HANDS FOR FOOD HANDLERS WHEN PREPARING OR HANDLING OPEN FOODS AND MAINTAIN.
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.
OBSERVED COFFEE MACHINE CONDENSATE HOSE DISCHARGING INTO COFFEE AREA DIPPER WELL. INSTRUCTED TO RELOCATE CONDENSATE HOSE TO DISCHARGE DIRECTLY INTO FLOOR-MOUNTED DRAIN BENEATH COFFEE MACHINE 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, Apr 4, 2025 · Original Source
Complaint
Mar 12, 2024
Pass w/ Conditions
7 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CLUTTER STORED ON THE FLOOR IN THE REAR DRY STORAGE ROOM WHERE PAPER CUPS ARE STORED. INSTRUCTED MANAGER TO REMOVE ALL UNUSED/UNNECESSARY ARTICLES AND EQUIPMENT TO 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED A BURNED-OUT LIGHTBULB IN THE REAR DRY STORAGE AREA NEAR THE DISH AND THE REAR WHERE TRAYS ARE STORED. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
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.
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
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 PERSON IN CHARGE WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE WHILE PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS DURING INSPECTION. PRESENTED SERVSAFE CERT WITH 01/14/2023 EXAM DATE. INFORMED PERSON IN CHARGE OF CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING, AND OPERATING HOURS. 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 ICE SCOOPER BEING STORED ON TOP OF THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY.
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 HANDLER PREPPING FOOD WITHOUT HAIR RESTRAINT. INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
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.
OBSERVED 1-COMPARTMENT SINK STOPPER NOT WORKING IN THE DISH WASHING AREA. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT ALL PREP AND 3-COMPARTMENT SINKS.
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.