ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Mar 27, 2026
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED ONE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING. INSTRUCTED TO RENEW/RECERTIFY ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE FOR REVIEW.
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.
Official record from Chicago Department of Public Health, Mar 27, 2026 · Original Source
Canvass
May 30, 2025
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED THE COOKS LINE HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BEING BLOCKED BY A WHEELED PREP TABLE WITH A TOASTER AND TAPE DISPENSING MACHINE ON TOP. COOK REQUIRED TO LEAVE THE FOOD PREP AREA, WALK AROUND EQUIPMENT TO ACCESS SINK. MANAGER REMOVED THE WHEELED PREP TABLE FROM THE HAND SINK AREA ALLOWING ACCESSIBILITY TO THE HAND SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION 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.
NOTED SOME INTERIOR AREAS OF THE ICE MACHINE IN NEED OF CLEANING. 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.
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
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.
HOSED SPRAYER ARM NOZZLE ON THE THREE COMPARTMENT SINK WITHOUT A SPRING TO UNABLE IT TO MAINTAIN ITSELF ABOVE THE WASHBASIN LINE. SPRAYER ARM NOZZLE NOTED HANGING INTO THE WASHBASIN WATER. MUST REPAIR/REPLACE TO HANG ABOVE THE WASHBASIN LINE.
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 PROVIDE A WASTE RECEPTACLE FOR DISCARDED PAPER TOWELS AT THE FRONT PREP HAND WASHING SINK.
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.
MISSING/DAMAGED BASEBOARD COVING AT THE UTILITY SERVICE SINK. INSTRUCTED TO REPAIR.
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 TORN DOOR GASKET INSIDE OF THE 1-DOOR COOLER AT FRONT COFFEE PREPARATION AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKET 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 CONSTANT WATER LEAKING FROM HVAC FURNACE SYSTEM.INSTRUCTED TO REPAIR LEAKING FROM SAID EQUIPMENT 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.
INSTRUCTED TO DETAIL CLEAN STORAGE RACKS INSIDE THE WALK-IN-COOLER TO REMOVE DRIED-UP FOOD DEBRIS 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.