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
Dec 3, 2025
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING, ALL HEAVY COOKING EQUIPMENT (0VENS) IN PREP AREA WITH EXCESSIVE DRIED ACUUMULATED FOOD DEBRIS ON EXTERIOR SURFACES, INTERIOR MILK COOLER LOCATED IN DINING AREA AS WELL AS 2 DOOR COOLER STORED IN REAR PREP/STORAGE AREA WITH SPILLS AND DRIED FOOD DEBRIS AS WELL AS WIRED SHELVING UNITS THROUGHOUT WALK IN COOLER WITH MOLD LIKE AND DIRT BUILD UP. 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, Dec 3, 2025 · Original Source
Canvass
Nov 21, 2025
Fail
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 15 LBS TACO MEAT , 15 LBS BEANS, 7 LBS DELI MEAT , 4 LBS GARLIC IN OIL, 2.5 LBS VEGETABLE BASE STORED INSIDE 2 DOOR COOLER LOCATED IN PREP AT IMPROPER TEMPERATURES RANGING BETWEEN 50-55F. INSTRUCTED TO HOLD COLD TCS FOODS @41F OR BELOW AND MAINTAIN. PERSON IN CHARGE VOLUNTARILY DISCARDED AT THIS TIME. TOTALING APPROX.. $100. 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 TCS FOODS (BEANS, GROUND BEEF) STORED IN COOLING UNITS WITHOUT PROPER LABELS. INSTRUCTED TO PROVIDE PROPER DATE MARKING LABELS NOT TO EXCEED 7 DAYS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. NO CITATION ISSUED.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2 DOOR COOLING UNIT STORED IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION WHILE STORING TCS FOODS (DELI MEAT, TACO MEAT, BEANS). INSTURCTED TO REPAIR UNIT TO 41F AND BELOW AND MAINTAIN. UNIT TAGGED AND HELD FOR INSPECTION. 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 THE FOLLOWING EQUIPMENT IN NEED OF CLEANING, ALL HEAVY COOKING EQUIPMENT (0VENS) IN PREP AREA WITH EXCESSIVE DRIED ACUUMULATED FOOD DEBRIS ON EXTERIOR SURFACES, INTERIOR MILK COOLER LOCATED IN DINING AREA AS WELL AS 2 DOOR COOLER STORED IN REAR PREP/STORAGE AREA WITH SPILLS AND DRIED FOOD DEBRIS AS WELL AS WIRED SHELVING UNITS THROUGHOUT WALK IN COOLER WITH MOLD LIKE AND DIRT BUILD UP. 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 HANDSINK LOCATED IN FRONT PREP/SERVICE LINE WITH INSUFICIENT HOT WATER PRESSURE AS REQUIRED FOR PROPER HANDWASHING. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION. #7-38-030 (C). NO CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED HOLE IN WALL TO THE LEFT OF DESK LOCATED IN DRY STORAGE BY WHITE PIPING ON FLOOR. INSTRUCTED TO ENCLOSE TO PREVENT PEST ENTRY.
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 21, 2025 · Original Source
Canvass
Oct 2, 2024
Pass w/ Conditions
3 recorded violations
notedCode 15Other
Official wording
FOOD SEPARATED AND PROTECTED
Inspector’s notes
OBSERVED RAW CHICKEN SEASONED/MARINATED IN THE PREP SINK DIRECTLY. INSTRUCTED TO USE COLANDER TO WASH AND BOWL OR OTHER FOOD CONTAINER TO SEASON AND MARINATE AND HOW TO CLEAN AND SANITIZE THE SINK TO AVOID A CROSS CONTAMINATION. THE SINK IS ALSO USED TO WASH VEGETABLES. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOOD: CHICKEN FROM 47.4 F TO 54.9 F. COLD-HELD FOOD MUST BE AT 41. F OR BELOW. PIC VOLUNTARILY DISCARDED AND DENATURED 120 LBS OF CHICKEN SAUSAGE AT $100.00. INSTRUCTED TO ESTABLISH TIME/TEMPERATURE CONTROL SHEET. 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 THE DIRT AND DUST BUILD UP ON THE CEILING VENTILATION COVER ABOVE THE KITCHEN BACK PREP TABLE. 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.