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
Jun 15, 2026
Pass
2 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11 OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
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.
2-102.13 OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER 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, Jun 15, 2026 · Original Source
Canvass
Jun 8, 2026
Fail
12 recorded violations
notedCode 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEANUP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN PREP COOLER, RAW HAMBURGER PATTIES 64.3F, BEEF 64.2F, HOT DOGS 64.1F, SLICED TOMATOES 63.5F, CHEESE 61.3F, TZATZIKI SAUCE 60.4F, SOUR CREAM 60.2F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $100 OF PRODUCT. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 87-38-005 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 60F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 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.
OBSERVED BEEF IMPROPERLY THAWING IN STANDING WATER IN MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROPERLY THAW UNDER REFRIGERATION, COLD RUNNING WATER OR PART OF COOKING PROCESS.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN STORAGE AREA.INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
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 FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. 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.
OBSERVED DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
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 DEBRIS AND SPILLS ON GROUND AROUND DUMPSTER, INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE 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.
OBSERVED SOILED WATER IN MOP PAIL. INSTRUCTED MANAGER TO DISCARD ALL SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
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 NO FOOD HANDLER TRAINING FOR EMPLOYEE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER 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, Jun 8, 2026 · Original Source
Canvass
Oct 28, 2025
Pass
6 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
MUST CLEAN THE FLOORS ALONG THE WALL BASE AND IN CORNERS, WALLS AND ATTACTED PIPES TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
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 THE FILTERS ABOVE THE COOKING EQUIPMENT DIRTY. MUST CLEAN 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 FROZEN CHICKEN IN THE 3 COMP SINK THAWING OUT. INSTRUCTED MANAGER ON PROPERLY THAWING UNDER COOL RUNNING WATER OR INSIDE COOLER.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED HAMBUGERS AND PIZZA PUFFS INSIDE REACH IN FREEZER NOT PROPERLY PROTECTED FROM POSSIBLE CONTAMINATION. INSTRUCTED MANAGER TO PROPERLY STORE FOOD ITEMS IN FOOD GRADE STORAGE CONTAINERS AND/OR BAGS.
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.
MUST DETAIL CLEAN THE INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS, DEBRIS AND/OR ICE 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.
INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A SELF CLOSING DEVICE ON THE WASHROOM DOOR AS REQUIRED.
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, Oct 28, 2025 · Original Source
Canvass
Dec 17, 2024
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE UPRIGHT REACH IN REFRIGERATOR WITH A BUILD UP OF FOOD SPLATTER AND SPILLAGE FROM THE CHICKEN CONTAINERS. INSTRUCTED TO CLEAN SHELVING, BASE FLOOR, GLASS, HANDLES AND ALL.
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 HEAVY BUILD UP OF DUST AND GREASE ON THE HOOD VENTILATION SYSTEM FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN FILTERS AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD AND OR FOOD CONTACT SURFACES BELOW.
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.