ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Canvass
Nov 6, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
Unable to locate backflow for mop sink faucet, instructed to install or remove hose.
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.
Restroom door kept open that is next to prep kitchen, instructed to keep closed.
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, Nov 6, 2025 · Original Source
Canvass
Nov 26, 2024
Pass
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINKS IN THE REAR KITCHEN AREA AND WASHROOM AREA MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED ABOVE CLEAN EQUIPMENT ON STORAGE SHELF IN THE REAR KITCHEN AREA. INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CARE ITEMS SUCH THAT THEY ARE NOT ABOVE FOOD, CLEAN EQUIPMENT, OR CLEAN UTENSILS AND MAINTAIN.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOKED RICE IN THE 2-DOOR PREP COOLER STORED COVERED WITH FOOD CONTAINER LID WHILE COOLING. INSTRUCTED TO STORE TCS FOODS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) 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 BULK DRY FOOD CONTAINERS ON THE REAR KITCHEN AREA STORAGE SHELF MISSING LABELS IDENTIFYING THE FOOD STORED. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN AT ATLL TIMES.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED INDIVIDUALLY-WRAPPED PAPER TOWELS STORED ON CABINET IN THE REAR KITCHEN AREA EMPLOYEE TOILET ROOM. INSTRUCTED TO RELOCATE PAPER TOWELS FROM RESTROOM AND CEASE STORAGE OF SINGLE-SERVICE OR SINGLE-USE ARTICLES IN TOILET ROOMS 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED BUILD UP OF GREASE COLLECTING ON WALL BENEATH MAIN COOK LINE VENTILATION HOOD SYSTEM. INSTRUCTED TO REPAIR OR REPLACE VENTILATION HOOD SYSTEM OR HOOD FILTERS AND PROVIDE SUFFICIENT VENTILATION CAPACITY TO PREVENT BUILD UP OF GREASE ON ADJACENT WALLS OR CEILINGS 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.