ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Jun 12, 2025
Pass
1 recorded violation
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR SURFACES OF ICE MACHINE TO PREVENT AND MINIMIZED 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.
Official record from Chicago Department of Public Health, Jun 12, 2025 · Original Source
Canvass
Oct 21, 2024
Pass w/ Conditions
6 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN BAR AREA. INSTRUCTED TO PROVIDE.
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED SUSHI OFFERED ON MENU WITHOUT SUSHI RICE LETTER ON SITE. INSTRUCTED TO EITHER PROVIDE LABORATORY ANALYSIS DATED WITHIN THE PAST 5 YEAR INDICATING SUSHI RICE HAS BEEN RENDERED SHELF STABLE OR PH TESTING METER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
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 THE FOLLOWING CORE VIOLATION NOT CORRECTED FROM REPORT #2583250 DATED 10/12/2023: #58 "FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2583250 DATED 10/12/2023. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Oct 21, 2024 · Original Source
Non-Inspection
Oct 10, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 10, 2024 · Original Source
License
Oct 12, 2023
Pass w/ Conditions
9 recorded violations
notedCode 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005
In plain English
An issue that does not fit the common categories. Check the official wording for details.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO REPAIR NON WORKING MECHANICAL VENTILATION INSIDE MEN AND WOMEN'S WASHROOM.
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.
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE ACCESSIBLE TO FRONT BAR AREA. (CORRECTED ON SITE - PLUMBER INSTALLED HANDSINK IN THE BAR AREA) PRIORITY FOUNDATION 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED PREP COOLER IN PREP AREA NOT MAINTAINING PROPER TEMPERATURE REQUIREMENT, WITH AN AIR TEMPERATURE OF 50.0F. INSTRUCTED MANAGER, COOLERS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F. MUST REPAIR THE SAID COOLER. (CORRECTED ON SITE - SERVICE TECHNICIAN ON SITE - AIR TEMPERATURE NOW AT 37.6F) PRIORITY VIOLATION 7-38-005
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS OR TEST STRIPS/STICKERS WERE PROVIDED TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS/PLATES (HIGH TEMPERATURE DISHMACHINE WITH GAUGE READING 190F). INSTRUCTED MANAGER TO PROVIDE SURFACE TEMPERATURE TEST STRIPS OR IRREVERSIBLE (SURFACE) REGISTERING THERMOMETER TO TAKE THE TEMPERATURE OF THE WATER INSIDE HIGH TEMPERATURE DISHMACHINE. CORRECTED ON SITE - TEST STRIPS FOR HIGH TEMPERATURE DISHMACHINE SURFACE TEMPERATURE ARE PROVIDED). PRIORITY FOUNDATION 7-38-005
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 WASTE WATER BACKING UP FROM THE FLOOR DRAIN WHEN THE WATER IS RELEASED FROM ONE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR. (CORRECTED ON SITE - PLUMBER RODDED THE DRAIN LINE) PRIORITY VIOLATION 7-38-030(C)
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.
INSTRUCTED INSTALL COVING/FLOOR BASEBOARD (BETWEEN WALL AND FLOOR) BEHIND ICE MACHINE IN REAR AREA.
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.