ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
License Re-Inspection
Jun 27, 2025
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE LEAKING. MUST REPAIR AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Jun 27, 2025 · Original Source
License
Jun 16, 2025
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND NO RUNNING HOT WATER AT PREP AREA HANDWASH SINK AND EAST WASHROOM HANDWASH SINK WATER TEMPERATURES BETWEEN 64.4 F AND 69.0 F. HOWEVER WE DID FIND RUNNING HOT WATER AT ALL OTHER SINKS ON PREMISES. INSTRUCTED MANAGER BOTH HANDWASH SINK MUST HAVE RUNNING HOT WATER AT BETWEEN 100.0 F AND 120.0 F. PRIORITY 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.
HIGH TEMPERATURE DISHMACHINE NOT ON. INSRUCTED MANAGER HIGH TEMPERATURE DISHMACHINE MUST HAVE A FINAL RINSE TEMPERATURE OF 180.0 F OR ABOVE. PRIORITY VIOLATION 7-38-025.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 79.0 F. INSTRUCTED MANAGER MUST REPAIR WALK IN COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. 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.
3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE LEAKING. MUST REPAIR AND MAINTAIN.
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.
NO FOOD ALLERGEN TRAINING CERTIFICATE FOR FOOD MANAGER. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
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.