ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Jun 26, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST CLEAN AND MAINTAIN THE EXTERIOR ON THE COOLER DOORS, DRY STORAGE SHELVING AND SHELVING UNDERNEATH COOKING EQUIPMENT. MUST REMOVE SPILLS. DEBRIS AND/OR GREASE.
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 A BLACK SUBSTANCE ON THE AIR DUCTS THROUGHT OUT DINING AREA. ALSO ED DUST AND GREASE ON THE AIR VENT COVERS IN THE KITCHEN. MUST DETAIL CLEAN AND MAINTAIN. NOTED THE WALL BASE COVE LOOSE BEHIND THE COOKING EQUIPMENT, OBSERVED FOOD DEBRIS IN BETWEEN. MUST REPAIR AND DETAIL CLEAN TO PREVENT POSSIBLE FOOD SOURCE FOR PEST.
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, Jun 26, 2026 · Original Source
Suspected Food Poisoning
Oct 8, 2025
Pass w/ Conditions
6 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE FLOORS THROUGHOUT THE FACILITY WITH A BUILD UP OF GREASE, DIRT, DUST, DEBRIS AND FOOD DEBRIS UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT, DISH MACHINE, THREE COMPARTMENT SINK, SHELVING AND STORAGE AREAS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
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 COOKED CORNED BEEF AND COOKED TURKEY BOTH STORED IN THE WALK IN COOLING UNIT IN THE REAR INSIDE OF HOTEL PAN WITH ALUMINUM FOIL COVERING THEM. OBSERVED THE ALUMINUM FOIL WITH CHEMICAL REACTION TO THE ACIDIC SEASONED MEAT (CORNED BEEF) AND LEMON STORED IN THE (TURKEY) CONTAINER BOTH READY TO EAT MEATS THAT MAY BE USED FOR SANDWICHES. THE ALUMINUM FOIL HAD EMBEDDED ITSELF INTO THE TOP OF BOTH MEATS. FOOD DISCARDED AND DENATURED, APPROX 21 POUNDS OF PRODUCT. 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 READY TO EAT FOODS(CHICKEN,TURKEY,CORNED BEEF) IN THE LOWER TWO DOOR REACH IN COOLING/PREP UNIT AT TEMPERATURES OF 48 DEGREES, 48.6 DEGREES AND 50.1 DEGREES. FOOD WAS DISCARDED AND DENATURED BY MANAGEMENT, APPROX 4-5 POUNDS OF PRODUCT DISCARDED. 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 THE REAR EXIT DOOR LOCATED IN THE REAR DISH WASHING AREA WITH ABOUT A 1/4 GAP AT THE RIGHT SIDE LOWER AND LOWER RIGHT CORNER OF THE DOOR. INSTRUCTED TO SEAL AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST ACTIVITY.
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 MULTIPLE FOOD ITEMS STORED IN NON FOOD GRADE STORAGE CONTAINERS IN THE WALK IN COOLING UNIT AND IN THE LOWER REACH IN UNITS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE FOOD GRADE STORAGE CONTAINERS ONLY FOR ITEMS AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
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 THE CUTTING BOARD IN THE FRONT BEVERAGE SERVICE AREA RIGHT OF THE CAPPUCCINO MACHINE ATTACHED TO THE SMALL COLD HOLD/PREP UNIT WITH DEEP CUTTING GROOVES AND STAINED. INSTRUCTED TO REPLACE AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF ITEMS PREPARED IN THE AREA.
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, Oct 8, 2025 · Original Source
Canvass
Apr 17, 2025
Pass
8 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
LARGE BULK CONTAINERS IN NEED OF LABELING WITH COMMODITY NAME INSTRUCTED TO CORRECT 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
SODA NOZZLES AND SURROUNDING AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN 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.
ALL MULTI USE UTENSILS IN PREP AREA MUST BE STORED IN A CLEAN SANITIZED CONTSINER OR MANNER AND THE UTENSIL ALSO BE CLEANED. INSTRUCTED TO DETAIL CLEAN ALL UTENSIL AND MAINTAIN
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.
CUTTING BOARDS IN NEED OF REPLACING IN VARIOUS AREAS. INSTRUCTED TO DETAIL 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.
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL BUILD UP.
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.
LEAK AT DISH MACHINE PTRAP INSTRUCTED TO CORRECT 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.
FLOORS, WALLS AND CEILING IN REAR PREP, LINE AND WAIT SERVICE AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL BUILD UP.
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
HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
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, Apr 17, 2025 · Original Source
Complaint
Oct 11, 2024
Pass
6 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
LEAK AT 3 COMPARTMENT SINK FAUCET IN NEED OF CORRECTING. INSTRUCTED TO CORRECT 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.
TOILET IN LADIES ROOM IN NEED OF CLEANING INSTRUCTED TO CORRECT 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.
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD SPILL. INSTRUCTED TO DETAIL 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.
REAR DOOR IN NEED OF RODENT PROOFING. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN.
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.
ALL STORAGE SHELVES IN REAR AREA IN NEED OF CLEANING TO REMOVE ANY FOOD SPILLS AND BUILD UP. 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.
FLOORS AND WALLS IN NEED OF CLEANING IN THE MIDDLE PREP AREA. INSTRUCTED TO DETAIL 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.
Official record from Chicago Department of Public Health, Oct 11, 2024 · Original Source
Canvass Re-Inspection
Apr 11, 2024
Pass
9 recorded violations
notedCode 28Chemicals
Official wording
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED A PURSE OPEN ON FOOD PREP TABLE IN FRONT PART OF PREP AREA. ALL PERSONAL BELONGINGS MUST BE KEPT SEPARATE FROM FOOD PREP AREAS.
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.
ALL FOOD CONTAINERS IN NEED OF PROPER LABELING WITH NAME OF ITEM. INSTRUCTED TO CORRECT 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.
WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING CONTAINER. INSTRUCTED TO CORRECT 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.
FLOORS AND WALLS IN REAR DISH AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL HEAVY BUILD UP. INSTRUCTED TO DETAIL 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
VENTS ABOVE FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE HEAVY DUST BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.
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 IN-USE KNIVES STORED BETWEEN PREP COOLERS AT THE COOK LINE AND PLASTIC CUP IN ICE BIN. INSTRUCTED TO REMOVE AND STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE AND MAINTAIN.
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.
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
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.
LEAK AT 1 COMPARTMENT SINK AT DISH MACHINE. OBSERVED PLASTIC BIN CATCHING WATER FROM SINK TUB. INSTRUCTED TO CORRECT 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.
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
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.
FLOORS AND WALLS IN REAR DISH AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL HEAVY BUILD UP. INSTRUCTED TO DETAIL 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
VENTS ABOVE FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE HEAVY DUST BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.
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.
WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING CONTAINER. INSTRUCTED TO CORRECT 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.
LEAK AT 1 COMPARTMENT SINK AT DISH MACHINE. OBSERVED PLASTIC BIN CATCHING WATER FROM SINK TUB. INSTRUCTED TO CORRECT 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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED A PURSE OPEN ON FOOD PREP TABLE IN FRONT PART OF PREP AREA. ALL PERSONAL BELONGINGS MUST BE KEPT SEPARATE FROM FOOD PREP AREAS.
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.
ALL FOOD CONTAINERS IN NEED OF PROPER LABELING WITH NAME OF ITEM. INSTRUCTED TO CORRECT 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.
OBSERVED IN-USE KNIVES STORED BETWEEN PREP COOLERS AT THE COOK LINE AND PLASTIC CUP IN ICE BIN. INSTRUCTED TO REMOVE AND STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE AND MAINTAIN.
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.
OBSERVED INTERIOR OF ICE MACHINE WITH HEAVY BUILD UP OF A BLACK COLOR SUBSTANCE AT THE ICE CHUTE AND PINK SUBSTANCE AT THE FRONT PANEL. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE AND MAINTAIN CLEAN. 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.