SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jun 9, 2026
Pass w/ Conditions
2 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED CHLORINE CONCENTRATION DISHMACHINE NOT PROPERLY SANITIZING DURING TIME OF INSPECTION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF 50 – 100 PPM CHLORINE FOR CHEMICAL SANITIZING. DISHMACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL REPAIRED AND USE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE. 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.
ALL PREPACKAGED BAGS OF HOMEMADE POTATO CHIPS ON DISPLAY FOR SALE MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS, AND LIST OF INGREDIENTS.
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.
Official record from Chicago Department of Public Health, Jun 9, 2026 · Original Source
Canvass
May 14, 2025
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED HEAVY GREASE INSIDE OF COOKING FRYERS. 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.
OBSERVED MISSING ALLERGEN TRAINING CERTIFICATES FOR SOME CERTIFIED FOOD MANAGERS. INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS COMPLETE ALLERGEN TRAINING.
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, May 14, 2025 · Original Source
Canvass
May 15, 2024
Pass
3 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED ON TOP OF ICE CREAM MACHINE LOCATED IN THE BASEMENT. 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.
OBSERVED RUSTY FOOD STORAGE SHELVING IN BASEMENT FOOD PREPARATION AREA. MUST REPAINT OR REPLACE SHELVING.
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 IN FRONT FOOD PREPARTION AREA DRAINING SLOW. MUST REPAIRED 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.
Official record from Chicago Department of Public Health, May 15, 2024 · Original Source
Canvass Re-Inspection
Dec 11, 2023
Pass
3 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-204.12---- BROKEN/MISSING BACKFLOW DEVICE ON THE FAUCET OF THE UTILITY SERVICE SINK. MUST REPLACE.
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.
6-201.11--- MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZER AND BULK FOOD CONTAINERS IN THE CLOSET BEING STORED UNDER HVAC UNIT AND WRAPPED AND EXPOSED INSULATION.
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.
: 2-102.13---- ONE OF THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN TRAINING OR CERTIFICATE. MUST PROVIDE FOR ALL.
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, Dec 11, 2023 · Original Source
Canvass
Dec 4, 2023
Fail
9 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
NOTED THE LOW-TEMPERATURE CHLORINE CHEMICAL DISHWASHING MACHINE NOT DISPENSING SANITIZER AFTER SEVERAL ATTEMPTS AND "PRIMING" THE MACHINE. NO DISHES BEING WASHED AT THE TIME OF INSPECTION. MACHINE TAG HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REPAIRED, PROPERLY DISPENSING SANITIZER AND C.D.P.H NOTIFIED FOR TAG REMOVAL. PRIORITY VIOLATION.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED THE COOKS LINE BEEF COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. FOUND COOLER AT 44.6 WITH BEEF AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY FOUNDATION 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.
ALL PREPACKAGED BAGS OF HOMEMADE POTATO CHIPS ON DISPLAY FOR SALE MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS, AND LIST OF INGREDIENTS.
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.
BROKEN/MISSING BACKFLOW DEVICE ON THE FAUCET OF THE UTILITY SERVICE SINK. MUST REPLACE.
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.
MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZER AND BULK FOOD CONTAINERS IN THE CLOSET BEING STORED UNDER HVAC UNIT AND WRAPPED AND EXPOSED INSULATION.
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.
ONE OF THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN TRAINING OR CERTIFICATE. MUST PROVIDE FOR ALL.
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.
NOTED APPROXIMATELY 28 LBS BEEF BURGERS HELD AT IMPROPER TEMPERATURE IN THE COOKS LINE COOLER RANGING BETWEEN 42.4F TO 48.2F. ALL DISCARDED. 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS, RAW OR UNDERCOOKED. SUCH AS BURGERS AND FRIED EGGS FOR BURGER TOPPING. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION 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.
THE INTERIOR OF THE COOK'S LINE ONE-DOOR BEEF COOLER DIRTY WITH EXCESSIVE FOOD DEBRIS. 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.