4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR PREP COOLER IN BAR 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.
: 5-205.15 : MUST REPAIR OR REPLACE LEAKY PIPE AT MIDDLE OF 3- COMPARTMENT SINK IN REAR DISH WASHING AREA.
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.
6-201.13 : MUST SEAL GAPS ON UNDERSIDE COUNTER OF BAR.
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, Sep 29, 2026 · Original Source
Canvass Re-Inspection
Sep 24, 2026
Fail
14 recorded violations
notedCode 10Handwashing
Official wording
Adequate handwashing sinks properly supplied and accessible
Inspector’s notes
5-202.12 (A) : STILL OBSERVED HOT RUNNING WATER TEMPERATURE AT HAND SINK IN WOMEN'S TOILET ROOM REACHING AT 93.4F AND THEN DROP IN TEMPERATURE TO 77.0F.MUST HAVE HOT RUNNING WATER AT 100.0F.MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED)
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.
Consumer advisory provided for raw/undercooked food
Inspector’s notes
3-603.11 : OBSERVED NO CONSUMER ADVISORY REMINDER ASTERISKING THE FOOD ITEMS THAT CAN BE COOKED TO ORDER IF CONSUMING RAW OR UNDER COOKED ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 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.
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME (SQUEEZE BOTTLES,SHAKERS,BULK).
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.
6-501.111 : OBSERVED EVIDENCE OF APPX. 10 OR MORE LIVE ROACHES CRAWLING ON FLOOR AND EXCESSIVE AMOUNT OF FOOD DEBRIS BUILD UP UNDER UNUSED EQUIPMENT AND WHEEL BASES AND CORDS IN REAR UNUSED PREP AREA,IN CREVICE AT FRONT BAR COUNTER.SEVERAL DEAD ROACHES ON FLOOR UNDER REAR 3- COMPARTMENT SINK,SODA CADDY STORAGE AREA,BAR AREA.ALSO,APPX. 40 OR MORE LIVE SMALL FLIES ON GLASS BRISTLE BRUSHES,ON UPPER WALLS, CEILINGS AND SHELVING UNITS IN BAR AREA,REAR DISH WASHING /PREP AREAS.MUST REMOVE DEAD ROACHES,CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/22/26.(PRIORITY FOUNDATION 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.
3-304.14 : MUST REPLACE SOILED TOWELS AND STORE IN A SANITIZING SOLUTION WHEN NOT IN USE IN BAR AND PREP 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.
4-501.12 : MUST REPAIR OR REPLACE SOME WORN,PITTED AND DEEP GROOVES ON CUTTING BOARDS.
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.
4-601.11(B) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM UNUSED EQUIPMENT INCLUDING WHEEL BASES AND LEGS IN UNUSED REAR PREP AREA,ALL PREP COOLERS,WALK IN COOLER SHELVING UNITS AND FANGUARD COVERS,FRYER CABINETS.
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.
: 5-205.15 : MUST REPAIR OR REPLACE LEAKY PIPE AT MIDDLE OF 3- COMPARTMENT SINK IN REAR DISH WASHING AREA.
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.
5-501.17 Inspector Comments: MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX EMPLOYEES TOILET ROOM.
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.
6-501.16 : MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
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 : MUST REPAIR OR REPLACE DIM LIGHTING IN REAR PREP/DISH WASHING 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.
8-404.13(B:4) Inspector Comments: PREVIOUS CORE VIOLATION FROM REPORT #2611716 2/4/25 NOT CORRECTED- #58-2-102.13 : NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD MANAGERS. ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
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, Sep 24, 2026 · Original Source
Canvass
Feb 4, 2025
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST PROVIDE HANDWASHING SIGNAGE IN CUSTOMER/EMPLOYEE RESTROOMS.
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.
NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD MANAGERS. ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES 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, Feb 4, 2025 · Original Source
Canvass
Feb 23, 2024
Pass
3 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED LINEN PLACED IN DIRECT CONTACT WITH SALAD IN THE PREP COOLER. INSTRUCTED TO REMOVE LINEN FROM THE TOP OF SALAD.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE TRAYS FACING UP ON THE SHELF AT THE LINE. INSTRUCTED TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM OVERHEAD CONTAMINATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED A PINK SLIME LIKE RESIDUE ON THE INSIDE PANEL OF ICE MACHINE. INSTRUCTED TO SCHEDULE A CLEANING 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.