ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Feb 5, 2026
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-202.12 (B-D)---INSTRUCTED TO REPAIR METERING FAUCETS AT THE HANDWASHING SINKS IN THE UNISEX WASHROOM LOCATED IN THE LOWER LEVEL, DIRECTLY ACROSS THE LUNCHROOM. THE FAUCETS SHALL PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.
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.
5-205.15---OBSERVED WATER LEAK AT DRAINPIPE UNDERNEATH THE HANDWASHING SINK LOCATED IN THE SMALL WEST SERVING LUNCHROOM.INSTRUCTED TO REPAIR PLUMBING LEAK 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, Feb 5, 2026 · Original Source
Canvass
Feb 3, 2026
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK NEXT TO THE KITCHEN 3-COMPARTMENT SINK AND AT THE HANDWASHING SINK LOCATED AT THE SOUTH-END FOOD SERVING LINE WATER TEMPERATURE RANGING FROM (72.3F-74.1F) AND INSIDE THE WASHROOM LOCATED INSIDE THE EAT-IN- PRE-K CLASSROOM #013 WATER TEMPERATURE AT 55.6F AT THIS TIME OF INSPECTION. INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C).
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.
INSTRUCTED TO DEFROST INTERIOR SURFACES OF WALK-IN-FREEZER WITH EXCESSIVE ICE BUILD-UP IN THE KITCHEN PREP AREA 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 WATER LEAK AT DRAINPIPE UNDERNEATH THE HANDWASHING SINK LOCATED IN THE SMALL WEST SERVING LUNCHROOM.INSTRUCTED TO REPAIR PLUMBING LEAK 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.
ALL UNUSED FOOD EQUIPMENTS STORED ON CORNER FLOOR IN THE KITCHEN PREP AREA MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE ELEVATED FROM THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
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, Feb 3, 2026 · Original Source
Canvass
Mar 7, 2025
Pass w/ Conditions
5 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 3 DOOR COOLER/REFRIGERATOR AT IMPROPER TEMPERATURE OF 51.1F AT THE TIME OF INSPECTION. CFM DISCARDED APPROXIMATELY 15 MILKS FROM COOLER. INSTRUCTED COOLER MUST NOT BE IN USE AT THIS TIME AND NOT TO PUT ANY FOOD ITEMS OR OTHERWISE IN COOLER IN WHICH ALL COLD HOLDING EQUIPMENT MUST MAINTAIN INTERNAL TEMPERATURE OF 41.0F OR BELOW. REFRIGERATOR TAGGED. PRIORITY VIOLATION. 7-38-005. NO 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 NO THERMOMETER TO MONITOR THE AMBIENT AIR TEMPERATURE IN REFRIGERATOR IN THE 1ST FLOOR TEACHERS LOUNGE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
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 IMPROPER STORAGE OF WIPING CLOTH ON PREP TABLE IN THE KITCHEN. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
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 IMPROPER STORAGE OF MOP IN THE KITCHEN AREA NEXT TO THE 3-COMPARTMENT SINK. INSTRUCTED TO STORE PROPERLY.
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 EXTREMELY DIM LIT LIGHTBULB IN THE WALK-IN FREEZER UNIT IN THE KITCHEN AREA. INSTRUCTED TO REPLACE LIGHTBULB 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.
Official record from Chicago Department of Public Health, Mar 7, 2025 · Original Source
Canvass
Sep 4, 2024
Pass w/ Conditions
2 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED WALK IN FREEZER. INOPERABLE AND AT 97F. OBSERVED 4 DOOR REFRIGERATION UNIT AT 60F. BOTH UNITS HAVE BEEN TAGGED AND CAN NOT BE USED AT THIS TIME. NO TIME TEMPERATURE FOOD WAS FOUND IN COOLER AT TIME OF INSPECTION. PRIORITY VIOLATION NO 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.
INTERIOR OF WALK IN FREEZER MUST BE CLEANED, SANITIZED AND MAINTAINED.
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.