ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Short Form Complaint
May 28, 2025
Pass
5 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12--OBSERVED HEAVY DEBRIS IN THE FLOOR DRAINS IN THE FRONT BAR AREA AND IN THE SECOND/ELEVATED BAR. OBSERVED HEAVY GREASE AND DEBRIS BUILD UP AT DISHWASHING AREA AT REAR OF FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FREE OF EXCESSIVE DEBRIS AND FOOD BUILD UP.
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
6-303.11--OBSERVED LOW LIGHTS AVAILABLE IN THE UTILITY CLOSET LOCATED AT THE REAR NEAR THE DISH WASHING AREA. INSTRUCTED TO SERVICE ALL LIGHTS AND PROVIDE ADEQUATE LIGHTING IN STORAGE AREA.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14--OBSERVED NO HAND WASHING SIGNS AT THE HAND SINK LOCATED IN 2ND BAR AREA AS WELL AS HAND SINK LOCATED OUTSIDE OF 2ND BAR AREA. INSTRUCTED TO PROVIDE SIGN INSTRUCTING ALL EMPLOYEES TO WASH HANDS.
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
3-307.11--OBSERVED NO SPLASH GAURD AT DESIGNATED HAND SINK IN 2ND BAR ON 2ND FLOOR. INSTRUCTED TO PROVIDE SPLACE GUARD ON SIDE FACING PREP SURFACE AND DRINKS.
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.
5-205.15--OBSERVED COLD WATER HANDLE TO BE LEAKING ON LEFT SIDE HAND SINK IN MEN'S CUSTOMER BATHROOM AT TIME OF INSPECTION. OBSERVED LEFT SIDE HAND SINK IN MEN'S BATHROOM TO BE SLOW DRAINING. OBSERVED LEAK AT LEFT SIDE FAUCET OF 4 COMPARTMENT SINK IN FRONT BAR AREA. OBSERVED LOW WATER PRESSURE AT DUMP SINK AT SOUTHERN MOST CORNER IN FRONT BAR AREA. INSTRUCTED MANAGER TO SERVICE AND PROVIDE ADEQUATE WATER PRESSURE. OBSERVED LEAK FROM LEFT HAND BASIN BOTTOM OF 3 COMPARTMENT SINK AT TIME OF INSPECTION. 3 COMPARTMENT SINK IS STILL FUNCTIONAL AND DOES NOT LEAK INTO OTHER COMPARTMENTS, ONLY A SMALL LEAK ONTO THE FLOOR. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN IN GOOD REPAIR.
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, May 28, 2025 · Original Source
Complaint
Apr 17, 2025
Pass w/ Conditions
6 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE FOR ANY EMPLOYEES AT TIME OF INSPECTION. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010, 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 NO HAND WASHING SIGNS AT THE HAND SINK LOCATED IN 2ND BAR AREA AS WELL AS HAND SINK LOCATED OUTSIDE OF 2ND BAR AREA. INSTRUCTED TO PROVIDE SIGN INSTRUCTING ALL EMPLOYEES TO WASH HANDS.
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 NO SPLASH GAURD AT DESIGNATED HAND SINK IN 2ND BAR ON 2ND FLOOR. INSTRUCTED TO PROVIDE SPLACE GUARD ON SIDE FACING PREP SURFACE AND DRINKS.
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 COLD WATER HANDLE TO BE LEAKING ON LEFT SIDE HAND SINK IN MEN'S CUSTOMER BATHROOM AT TIME OF INSPECTION. OBSERVED LEFT SIDE HAND SINK IN MEN'S BATHROOM TO BE SLOW DRAINING. OBSERVED LEAK AT LEFT SIDE FAUCET OF 4 COMPARTMENT SINK IN FRONT BAR AREA. OBSERVED LOW WATER PRESSURE AT DUMP SINK AT SOUTHERN MOST CORNER IN FRONT BAR AREA. INSTRUCTED MANAGER TO SERVICE AND PROVIDE ADEQUATE WATER PRESSURE. OBSERVED LEAK FROM LEFT HAND BASIN BOTTOM OF 3 COMPARTMENT SINK AT TIME OF INSPECTION. 3 COMPARTMENT SINK IS STILL FUNCTIONAL AND DOES NOT LEAK INTO OTHER COMPARTMENTS, ONLY A SMALL LEAK ONTO THE FLOOR. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN IN GOOD REPAIR.
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 LARGE EQUIPMENT IN REAR HALL LEADING BACK INTO DINING AREA THAT IS NO LONGER IN USE. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY EQUIPMENT THAT IS NOT NEEDED FOR FUNCTION OF FACILITY.
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 LOW LIGHTS AVAILABLE IN THE UTILITY CLOSET LOCATED AT THE REAR NEAR THE DISH WASHING AREA. INSTRUCTED TO SERVICE ALL LIGHTS AND PROVIDE ADEQUATE LIGHTING IN STORAGE AREA.
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.
NOTED STAINED AND DEEPLY CUT CUTTING BOARDS AT KITCHEN PREP AREA. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO SURFACE OR 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.
NOTED ENCRUSTED GREASE AND FOOD DEBRIS UNDERNEATH ALL KITCHEN FRYERS. INSTRUCTED TO DEEP CLEAN, SANITIZE 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.
NOTED LOW HOT WATER PRESSURE AT REAR 1 COMPARTMENT PREP SINK. INSTRUCTED TO 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.
NOTED NO ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION ON SITE
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//NOTED STAINED AND DEEPLY CUT CUTTING BOARDS AT KITCHEN PREP AREA. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO SURFACE OR REPLACE AND MAINTAIN.------- 4-501.13//NOTED KITCHEN MICROWAVE IN NEED OF CLEANING. 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.
4-601.11(C)//NOTED ENCRUSTED GREASE AND FOOD DEBRIS UNDERNEATH ALL KITCHEN FRYERS. INSTRUCTED TO DEEP CLEAN, SANITIZE 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.
5-205.15//NOTED LOW HOT WATER PRESSURE AT REAR 1 COMPARTMENT PREP SINK. INSTRUCTED TO 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.
2-102.13//NOTED NO ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION ON SITE
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.
2-402.11//NOTED FOOD HANDLERS IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
6-201.11//NOTED STAINED CARPET OUTSIDE OF DINING LOBBY MECHANICAL ROOM, DIRY FLOORS AT FRONT BAR UNDERNEATH 3 COMPARTMENT SINK, AND DIRTY FLOOR DRAIN IN FRONT OF ICE MACHINE. 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.
Official record from Chicago Department of Public Health, Sep 16, 2024 · Original Source
Canvass
Sep 11, 2024
Fail
12 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
NOTED FOOD HANDLERS IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED PERSON IN CHARGE WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE
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 FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS CHICKEN, BEEF, DAIRY BASE DRESSINGS, CUT LEAFY GREENS, AND SLICED TOMATOES WITHOUT MANAGER THAT HOLDS AN ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED WALK-IN PRODUCE COOLER WITH AMBIENT AIR 50.5 F. REFRIGERATOR SERVICED DURING INSPECTION AMBIENT AIR AT 39.0 F 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.
NOTED STAINED AND DEEPLY CUT CUTTING BOARDS AT KITCHEN PREP AREA. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO SURFACE OR 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.
NOTED ENCRUSTED GREASE AND FOOD DEBRIS UNDERNEATH ALL KITCHEN FRYERS. INSTRUCTED TO DEEP CLEAN, SANITIZE 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.
NOTED LOW HOT WATER PRESSURE AT REAR 1 COMPARTMENT PREP SINK. INSTRUCTED TO 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 INADEQUATE WASTEWATER DISPOSAL FROM 3-COMPARTMENT SINK WHEN WATER IS RELEASED. OBSERVED WATER OVERFLOWING FROM FLOOR DRAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
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 IMPROPER INTERNAL TEMPERATURE OF TCS FOODS CRUMBLED BLUE CHEESE 49.1 F, SHREDDED CHEDDAR CHEESE 49.8 F, BOILED EGGS 49 F, AVOCADO SPREAD 48.5 F, WILD HONEY MUSTARD (CONTAINS EGG) 48.7 F, RANCH DRESSING 49.7, BLUE CHEESE DRESSING 51.9, CHEESECAKE SLICES 48.8, PICO DE GALLO 49.6 F, SLICED TOMATOES 48.9 F IN PRODUCE WALK-IN COOLER. APPROXIMATELY 594 LBS VALUED AT $1800.00 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NOTED NO CHLORINE TEST STRIPS ON SITE FOR SODIUM HYPOCHLORITE SANITIZING SOLUTION AT KITCHEN AND FRONT BAR LOW-TEMPERATURE DISH MACHINES. PRIORITY FOUNDATION 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.
NOTED STAINED CARPET OUTSIDE OF DINING LOBBY MECHANICAL ROOM, DIRY FLOORS AT FRONT BAR UNDERNEATH 3 COMPARTMENT SINK, AND DIRTY FLOOR DRAIN IN FRONT OF ICE MACHINE. 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.
NOTED NO ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION ON SITE
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, Sep 11, 2024 · Original Source
Canvass Re-Inspection
Dec 20, 2023
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 20, 2023 · Original Source
Canvass
Dec 13, 2023
Fail
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED(CHICKEN, BURGERS). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. 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.
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 6-28-2022, REPORT #2560000. #58--2-102.13: ADDITIONAL ALLERGEN TRAINING CERTIFICATE IS REQUIRED FOR ALL CERTIFIED FOOD SERVICE MANAGERS. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED CHLORINE SANITIZER READING AT 0 PPM INSIDE OF LOW TEMPERATURE DISH MACHINE LOCATED IN DISH WASHING ROOM. SANITIZER READING MUST BE AT LEAST 100 PPM. PRIORITY VIOLATION. 7-38-025. 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 OVER 30 FRUIT FLIES LOCATED IN DISH WASHING AREA. INSTRUCTED TO CLEAN AND ELIMINATE ALL EVIDENCE OF PEST ACTIVITY ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-020(a). CITATION ISSUED.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.