ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Aug 7, 2026
Pass
2 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
Food covered tightly during cooling down process, instructed to uncover or cover loosely.
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.
Deli cups used as a multi-use utensils, stained unable to clean properly, instructed to discard after 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.
Official record from Chicago Department of Public Health, Aug 7, 2026 · Original Source
Canvass
Jun 12, 2025
Pass
5 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED FOOD EMPLOYEE DRINKING FROM GLASS WITH NO LID IN PREP/EXPO AREA. INSTRUCTED TO PRVIDE LID TO PREVENT POSSIBLE CONTAMINATION.
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.
OBSERVED BULK CONTAINERS STORED IN BASMENT PREP AREA WITHOUT COMMON NAME LABELS FOR WORKING INGRENDIENTS (PANKO, ETC). INSTRUCTED TO PROVIDE.
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.
OBSERVED FOIL LINED PREP TABLE SHELVING WITH ACCUMULATED DEBRIS IN SAID SPACE THROUGHOUT PREP. INSTRUCTED TO REMOVE AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
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 EXCESSIVE DRIED FOOD AND GREASE DEBRIS BUILT UP ON EXTERIOR SURFACES OF HEAVY EQUIPMENT GRILL AND PREP TABLES THROUGHOUT PREP AREA. INSTRUJCTED TO CLEAN IN ORDER TO PREVENT PEST HARBORAGE.
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 CITY OF CHICAGO CERTIFIED FOOD MANAGER TO OBTAIN ALLERGEN TRAINING CERTIFICATE AS REQUIRED.
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 FROZEN MEAT STORED IN THIN PLASTIC WRAPS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD-GRADE STORAGE BAGS AND CONTAINERS ONLY.
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.