Meat slicer not clean behind blade, food debris noted, 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.
Unable to locate backflow prevention device for basement ice maker, instructed to install.
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, Jun 4, 2026 · Original Source
Canvass
Jun 13, 2025
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDSINK LOCATED IN (BEVERAGE / SALSA/CHIP) PREP AREA INACCESSIBLE DURING TIME OF INSPECTION. OBSERVED FOOD HANDLER MIXING HIBISCUS BEVERAGE WITH CONTAINER STORED INSIDE SINK BASIN AS WELL AS WASHING RED CUPS AND BEVERAGE DSIPENSER. INSTRUCTED FOOD HANDLER TO NOT USE HANDSINK FOR ANY OTHER USE BESIDES HANDWASHING. MUST MAINTAIN. 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.
OBSERVED FROZEN PORK STORED INSIDE LARGE BIN ON LOWER PREP TABLE SHELF THAWING IMPROPERLY. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER RUNNING WATER.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED LARGE BUCKETS OF RED AND GREEN SALSA STORED ON FLOOR IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO ELEVATE SAID FOOD ITEMS. FOOD SHALL NOT BE STORED ON FLOOR TO PREVENT 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 HOT WATER NOZZLE HANDLE MISSING ON 3 COMPARTMENT SINK LOCATED IN BASMENT. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
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 MISCELLANEUS ITEMS STORED IN BASMENT IMPROPERLY. INSTRUCTED TO REMOVE ALL SAID ITEMS AND ORGANIZE RESTAURANT ITEMS AND REMOVE CLUTTER. MUST MAINTAIN PREMISE.
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 ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS TO OBTAIN ALLERGEN TRAINING AND MAINTAIN 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.
4-501.12 OBSERVED TWO CUTTING BOARDS IN THE SERVING FRONT PREP AREA DISCOLORED AND WITH DEEP CUTS. INSTRUCTED TO REPLACE 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, May 21, 2024 · Original Source
Canvass
May 9, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: CHICKEN AT 46.8 F, BEEF AT 50.4. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. 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 TWO CUTTING BOARDS IN THE SERVING FRONT PREP AREA DISCOLORED AND WITH DEEP CUTS. INSTRUCTED TO REPLACE 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
OBSERVED A BURNED-OUT LIGHT BULB ABOVE THE DRY STORAGE RACK BY THE SERVING AREA. 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 NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
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.