4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR PREP AREAS. 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.
4-602.13---INSTRUCTED TO DETAIL CLEAN EXTERIOR TOP SURFACES OF THE HIGH TEMPERATURE DISHMACHINE TO REMOVE SPILLED DRIED UP 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.
6-201.11---OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE DISHWASHING AREAS.INSTRUCTED TO REPLACE AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS BEHIND THE DISHWASHINGMACHINE TO REMOVE EXCESSSIVE DIRT,GRIME BUILD-UP AND CEILING TILES IN TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN. OBSERVED DIRTY FLOORS WITH EXCESSIVE FOOD DEBRIS GREASE BUILD-UP UNDER AND AROUND THE HOT COOKING STOVE EQUIPMENTS.CLEAN FLOORS IN DETAIL 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, Aug 6, 2025 · Original Source
Canvass Re-Inspection
Aug 1, 2025
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14--- INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE HANDWASHING SIGNAGE FOR THE REAR FOOD PREP AREA.
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.
4-601.11(A)---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 MAKER CLEANED AND 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.
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR PREP AREAS. 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.
4-602.13---INSTRUCTED TO DETAIL CLEAN EXTERIOR TOP SURFACES OF THE HIGH TEMPERATURE DISHMACHINE TO REMOVE SPILLED DRIED UP 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.
6-201.11---OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE DISHWASHING AREAS.INSTRUCTED TO REPLACE AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS BEHIND THE DISHWASHINGMACHINE TO REMOVE EXCESSSIVE DIRT,GRIME BUILD-UP AND CEILING TILES IN TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN. OBSERVED DIRTY FLOORS WITH EXCESSIVE FOOD DEBRIS GREASE BUILD-UP UNDER AND AROUND THE HOT COOKING STOVE EQUIPMENTS.CLEAN FLOORS IN DETAIL 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, Aug 1, 2025 · Original Source
Canvass
Jul 29, 2025
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED INADEQUATE HOT RUNNING WATER AT THE FOLLOWING HAND SINKS:HANDSINKS IN BOTH EMPLOYEE MEN/WOMEN WASHROOMS LOCATED IN THE BASEMENT (WATER TEMPERATURE RANGING FROM (84.1F-87.0F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY 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.
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 MAKER CLEANED AND 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 STAINED CUTTING BOARDS IN THE FIRST FLOOR PREP AREAS. 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.
INSTRUCTED TO DETAIL CLEAN EXTERIOR TOP SURFACES OF THE HIGH TEMPERATURE DISHMACHINE TO REMOVE SPILLED DRIED UP 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.
OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE DISHWASHING AREAS.INSTRUCTED TO REPLACE AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS BEHIND THE DISHWASHINGMACHINE TO REMOVE EXCESSSIVE DIRT,GRIME BUILD-UP AND CEILING TILES IN TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN. OBSERVED DIRTY FLOORS WITH EXCESSIVE FOOD DEBRIS GREASE BUILD-UP UNDER AND AROUND THE HOT COOKING STOVE EQUIPMENTS.CLEAN FLOORS IN DETAIL 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, Jul 29, 2025 · Original Source
Short Form Complaint
Dec 23, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
3-501.16(A:2,&B):OBSERVED COLD TCS FOOD EGG WHITES HELD AT IMPROPER TEMPERATURE OF 55.4F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $15 WEIGHING 5LBS. 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.
4-101.19: OBSERVED TOWELS USED AS LINER AT BASE OF COLD HOLDING UNITS IN BAR. INSTRUCTED TO REMOVE TOWELS FROM BASE OF ALL COLD HOLDING UNITS AT BAR, NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
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.
5-501.17: OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT FOR SANITARY PRODUCTS 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.
6-501.12: OBSERVED DEBRIS AND BUILDUP ON FLOOR, ALONG BASES OF WALLS AND IN CORNERS IN BAR. OBSERVED BUILDUP ON FLOOR AND ON DRAIN UNDERNEATH ICE MACHINE. INSTRUCTED TO CLEAN FLOORS IN BAR AND UNDERNEATH ICE MACHINE
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, Dec 23, 2024 · Original Source
Complaint
Oct 23, 2024
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 86.0F AT HANDWASHING SINK IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED ON SITE HANDWASHING SINK IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT ADJUSTED BEFORE CONCLUSION OF INSPECTION, OBSERVED PROPER MINIMUM WATER TEMPERATURE OF 104.2F AT SAID HANDWASHING SINK AFTER ADJUSTMENT. PRIORITY 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.
OBSERVED TOWELS USED AS LINER AT BASE OF COLD HOLDING UNITS IN BAR. INSTRUCTED TO REMOVE TOWELS FROM BASE OF ALL COLD HOLDING UNITS AT BAR, NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
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 NO COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN BASEMENT FOR SANITARY PRODUCTS 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 DEBRIS AND BUILDUP ON FLOOR, ALONG BASES OF WALLS AND IN CORNERS IN BAR. OBSERVED BUILDUP ON FLOOR AND ON DRAIN UNDERNEATH ICE MACHINE. INSTRUCTED TO CLEAN FLOORS IN BAR AND UNDERNEATH ICE MACHINE.
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 23, 2024 · Original Source
Canvass
May 21, 2024
Pass w/ Conditions
7 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOOD ITEM AT IMPROPER TEMPERATURE FOR HOT-HOLDING AT THE MAIN COOK LINE GRILL, GRILLED ONIONS AT 109.9F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEM. PERSON-IN-CHARGE DISCARDED GRILLED ONIONS AND DENATURED WITH BLEACH ON-SITE. APPROX. 2 LBS. VALUED APPROX. $5.00 DISCARDED ON-SITE. 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 FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD-HOLDING IN THE GRILL AREA CENTRAL DRAWER COOLER, ROASTED TOMATOES AT 52.1F, CREAM CHEESE AT 50.0F, CUT LEAFY GREENS AT 46.0F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS. PERSON-IN-CHARGE DISCARDED ALL TCS FOODS AT IMPROPER TEMPERATURES AND DENATURED WITH BLEACH ON-SITE. APPROX. 3 LBS. VALUED APPROX. $15.00 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.
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 LARGE FOOD CONTAINER OF SAUCE IN THE PREP WALK-IN COOLER COOLING WHILE COVERED. INSTRUCTED TO STORE TCS FOODS LOOSELY COVERED OR UNCOVERED WHILE COOLING 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 ALUMINUM FOIL AND FOOD-GRADE PLASTIC WRAP USED TO LINE NONFOOD-CONTACT SURFACES OF SEVERAL ITEMS OF EQUIPMENT THROUGHOUT THE KITCHEN AND BAR AREAS. INSTRUCTED TO REMOVE ALUMINUM FOIL AND PLASTIC WRAP AND MAINTAIN NONFOOD-CONTACT SURFACES AS SMOOTH AND EASILY-CLEANABLE.
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 NONFOOD-CONTACT SURFACES OF ICE MACHINE TO BE SOILED WITH DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 WOMEN'S EMPLOYEE RESTROOM IN THE BASEMENT AREA MISSING COVERED RECEPTACLE. INSTRUCTED TO PROVIDE COVERED RECEPTACLE FOR WOMEN'S EMPLOYEE RESTROOM 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 FLOOR OF UTILITY SINK/ICE MACHINE AREA TO BE SOILED WITH WATER AND DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 RUSTY FOOD STORAGE SHELVING INSIDE COOLER BEHIND FRONT BAR AREA. MUST REPAINT OR 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.
OBSERVED EXPOSED HAND WASHING SINK LOCATED IN FRONT OF WALK-IN COOLER IN BASEMENT. MUST 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.
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUPMENT. 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.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE FRONT PREP COOLER OBSERVED COOKED RICE 50.3F, TURKEY 51.8F, CREAM SAUCE 57.3F, COOKED MASHROOMS 58.3F, AND CHEESE 56.6F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 10LBS OF FOOD VALUE OF $50.00. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT 41.1F OR BELOW 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.
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
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.