NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/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.
Official record from Chicago Department of Public Health, Dec 3, 2025 · Original Source
Non-Inspection
Dec 1, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 1, 2025 · Original Source
Canvass Re-Inspection
Jul 18, 2024
Pass
6 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED PLASTIC CUP USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER (FLOUR) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE PLASTIC CUP AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION 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.
OBSERVED IN-USE WIPING CLOTHS STORED OUTSIDE OF SANITIZER SOLUTION (WHILE DAMP) IN VARIOUS AREAS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES IN AN APPROVED SANITIZER SOLUTION IN-BETWEEN USES 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 IN-USE UTENSILS AT THE BAR AREA STORED IN STILL WATER BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE BETWEEN USES 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 MULTI-USE UTENSILS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE UTENSILS AND PLATES COVERED OR INVERTED ON THE TOP SHELF TO PREVENT CONTAMINATION FROM DUST AND OTHER DEBRIS 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 WOODEN BEAMS USED TO SUPPORT SHELVES ABOVE COLD-HOLDING UNITS AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE WOODEN BEAMS AND REPLACE WITH SUPPORTS MADE OF A MATERIAL THAT IS SMOOTH AND EASILY-CLEANABLE 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 NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRILL) ALONG THE MAIN COOK LINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING 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.
Official record from Chicago Department of Public Health, Jul 18, 2024 · Original Source
Canvass
Jul 10, 2024
Fail
9 recorded violations
notedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED IN-USE UTENSILS AT THE BAR AREA STORED IN STILL WATER BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE BETWEEN USES 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.
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED PERSON-IN-CHARGE MISSING CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATION. PRIORITY FOUNDATION VIOLATION.
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 NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE PRESENT ON-SITE WHILE PREPARING TCS FOODS (COOKED MEATS, SOUP) AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATIONS. 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA MISSING COLD WATER SUPPLY (COLD WATER SUPPLY PROVIDES HOT WATER). HANDWASHING SINK UNABLE TO SUPPLY WATER AT TEMPERATURE BELOW 135.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK COLD WATER SUPPLY TO PROVIDE WATER AT A MAXIMUM TEMPERATURE OF 120.0F AND 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED PLASTIC CUP USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER (FLOUR) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE PLASTIC CUP AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION 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.
OBSERVED IN-USE WIPING CLOTHS STORED OUTSIDE OF SANITIZER SOLUTION (WHILE DAMP) IN VARIOUS AREAS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES IN AN APPROVED SANITIZER SOLUTION IN-BETWEEN USES 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 MULTI-USE UTENSILS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE UTENSILS AND PLATES COVERED OR INVERTED ON THE TOP SHELF TO PREVENT CONTAMINATION FROM DUST AND OTHER DEBRIS 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 WOODEN BEAMS USED TO SUPPORT SHELVES ABOVE COLD-HOLDING UNITS AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE WOODEN BEAMS AND REPLACE WITH SUPPORTS MADE OF A MATERIAL THAT IS SMOOTH AND EASILY-CLEANABLE 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 NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRILL) ALONG THE MAIN COOK LINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING 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.