4-501.11: OBSERVED THE COLD-WATER KNOB ON THE HANDWASHING SINK NEAR THE TOILET ROOM IS UNABLE TO OPERATE COLD WATER. INSTRUCTED TO REPAIR 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.
6-201.17: OBSERVED WATER-STAINED CEILING TILES IN THE DINING AREA ABOVE THE HOT POT AREA. INSTRUCTED TO 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-303.11: OBSERVED INADEQUATE LIGHTING IN THE BASEMENT STORAGE AREA. INSTRUCTED TO PROVIDE MORE LIGHTING IN MENTIONED AREA 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.
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS 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, Jul 2, 2026 · Original Source
Canvass
Jun 25, 2026
Fail
8 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE OPEN AND OPERATING. OBSERVED SERVSAFE MANAGER CERTIFICATE WITH EXAMINATION DATE OF 12/31/2025. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE 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.
OBSERVED ABOUT 80 OR MORE MICE DROPPINGS AND 1 LIVE ROACH ON SITE. FOUND LIVE ROACH CRAWLING ON THE BACK OF THE FREEZER CHEST NEAR THE PREP COOLER IN THE REAR PREP AREA. ROACH CRAWLED INTO A CREVICE ON THE REAR OF THE UNIT. THE MICE DROPPINGS WERE OBSERVED ON THE FLOORS IN THE FOLLOWING AREAS: THE STAIRS AND LEDGE ABOVE THE STAIRS LEADING TO THE BASEMENT AND ON THE BASEMENT FLOOR, NEAR THE THREE-COMPARTMENT SINK AND DISHWASHING MACHINE, UNDER STORAGE SHELVES NEAR WALK-IN COOLER, SURROUNDING COLD HOLDING AND FREEZER UNITS, UNDER THE COOKING EQUIPMENT, THE MOP SINK CLOSET, AND THE VENTILATION SYSTEM CLOSET. INSTRUCTED TO REMOVE ALL MICE DROPPINGS AND LIVE ROACH ACTIVITY, CLEAN, SANITIZE, AND MAINTAIN. 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED DRY NOODLES LAID OUT OF CARDBOARD IN THE GARAGE STORAGE AREA WITH THE GARAGE DOOR OPEN. INSTRUCTED TO RELATE TO SANITARY LOCATION. ALL NOODLES WERE RELOCATED TO INSIDE OF THE FACILITY.
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 THE COLD-WATER KNOB ON THE HANDWASHING SINK NEAR THE TOILET ROOM IS UNABLE TO OPERATE COLD WATER. INSTRUCTED TO REPAIR 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 THE FLOORS AND WALLS THROUGHOUT THE REAR PREP AREA, ESPECIALLY UNDER/SURROUNDING THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO DEEP CLEAN AND MAINTAIN MENTIONED AREAS.
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 INADEQUATE LIGHTING IN THE BASEMENT STORAGE AREA. INSTRUCTED TO PROVIDE MORE LIGHTING IN MENTIONED AREA 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.
OBSERVED NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS 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, Jun 25, 2026 · Original Source
License
Dec 3, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
LEAK AT THE BASE OF THE RIGHT COLD WATER KNOB ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX LEAK AND MAINTAIN GOOD PLUMBING.
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.
THE TRASH RECEPTACLE IN THE CUSTOMER'S TOILET ROOM HAS NO LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID 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.