ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Short Form Complaint
Apr 23, 2025
Pass
2 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
3-501.13: OBSERVED 6 SLABS OF MEAT BEING IMPROPERLY THAWED AT ROOM TEMPERATURE IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAEING METHODS FOR TCS FOODS.
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: OBSERVED DRY INGREDIENT CONTAINERS NOT LABELED IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Apr 23, 2025 · Original Source
Complaint
Feb 26, 2025
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND DRYING PROVISION AT THE ONLY HANDWASHING SINK IN THE REAR FOOD PREP. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION ISSUED. PAPER TOWEL PROVIDED AT TIME OF INSPECTION.
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.
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM, INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING PROPERLY SANITIZING. THREE COMPARTMENT SINK WAS SET UP TO WASH, RINSE, AND SANITIZE DISHWARE. MAINTENANCE ARRIVED ON SITE AND REPAIRED THE MACHINE. PRIORITY VIOLATION 7-38-025, 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 6 SLABS OF MEAT BEING IMPROPERLY THAWED AT ROOM TEMPERATURE IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAEING METHODS FOR TCS FOODS.
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 DRY INGREDIENT CONTAINERS NOT LABELED IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Feb 26, 2025 · Original Source
Complaint Re-Inspection
Dec 6, 2024
Pass
8 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12: OBSERVED DRY INGREDIENT STORAGE CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH FOOD ITEM COMMON NAME.
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.
6-501.112: OBSERVED STICKY TRAPS ON THE FLOOR IN THE MOP SINK CLOSET FILLED WITH DEAD ROACHES. INSTRUCTED TO REPLACE IN ORDER TO MONITOR ACTIVITY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.12: OBSERVED A BIG BOWL OF LETTUCE STORED ON THE FLOOR UNDER THE WOK STATION. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE 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.
2-402.11: OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
4-101.19: OBSERVED THE VENT COVER ABOVE THE BAR AREA WITH DUST BUILD UP. INSTRUCTED TO CLEAN 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.
5-501.17: OBSERVED WOMEN'S TOILET ROOM WITH NO LID ON THE GARBAGE. INSTRUCTED TO PROVIDE 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.
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER 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.
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. ISNTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS 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, Dec 6, 2024 · Original Source
Complaint Re-Inspection
Dec 4, 2024
Fail
10 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
UPON ARRVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, 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.
3-302.12: OBSERVED DRY INGREDIENT STORAGE CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH FOOD ITEM COMMON NAME.
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.
6-501.112: OBSERVED STICKY TRAPS ON THE FLOOR IN THE MOP SINK CLOSET FILLED WITH DEAD ROACHES. INSTRUCTED TO REPLACE IN ORDER TO MONITOR ACTIVITY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.12: OBSERVED A BIG BOWL OF LETTUCE STORED ON THE FLOOR UNDER THE WOK STATION. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE 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.
2-402.11: OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
4-101.19: OBSERVED THE VENT COVER ABOVE THE BAR AREA WITH DUST BUILD UP. INSTRUCTED TO CLEAN 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.
5-501.17: OBSERVED WOMEN'S TOILET ROOM WITH NO LID ON THE GARBAGE. INSTRUCTED TO PROVIDE 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.
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER 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.
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. ISNTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS 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.
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT# 2607779 ISSUED ON 11/20/2024. #16: STILL OBSERVED EXCESSIVE BLACK MOLD LIKE SUBSTANCE BUILD UP ON THE INTERIOR PANEL OF THE ICE MACHINE ABOVE THE ICE. ICE USED FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY VIOLATION 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, Dec 4, 2024 · Original Source
Canvass
Nov 20, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 20, 2024 · Original Source
Complaint
Nov 20, 2024
Fail
11 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, 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.
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. MANAGER IMMEDIATELY CALLED MAINTENANCE AND THE MACHINE WAS REPAIRED BEFORE THE CONCLUSION OF THE INSPECTION. PRIORITY VIOLATION 7-38-025, NO 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND EGGS ON THE FLOOR AT ROOM TEMPERATURE AT 54.9F AND POTATO SALAD IN A COLD HOLDING UNIT AT 59.5F. MANAGER APPROXIMATELY 120 EGGS (10LBS) AND 5LBS OF POTATO SALAD AT $100 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. 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 DRY INGREDIENT STORAGE CONTAINERS IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH FOOD ITEM COMMON NAME.
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 STICKY TRAPS ON THE FLOOR IN THE MOP SINK CLOSET FILLED WITH DEAD ROACHES. INSTRUCTED TO REPLACE IN ORDER TO MONITOR ACTIVITY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED A BIG BOWL OF LETTUCE STORED ON THE FLOOR UNDER THE WOK STATION. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES OFF THE 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 HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 THE VENT COVER ABOVE THE BAR AREA WITH DUST BUILD UP. INSTRUCTED TO CLEAN 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.
OBSERVED WOMEN'S TOILET ROOM WITH NO LID ON THE GARBAGE. INSTRUCTED TO PROVIDE 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.
OBSERVED NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER 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.
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. ISNTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS 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.
OBSERVED ALLUMINUM FOIL LINING THE WOK AREA, THE STOVE, THE METAL SHELVING IN THE AREA OF THE HOOD VENTIALTION SYSTEM AND OBSERVED CARD BOARD LINING THE CEILING AREA OVER THE SIX BURNER STOVE UNIT. INSTRUCTED TO REMOVE FROM ALL AREAS AS A MEANS OF PREVENTING POSSIBLE INSECT HARBORING.
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 LEAK AT THE BASE OF THE FAUCET OF THE THREE COMPARTMENT SINK LOCATED IN THE REAR DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
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.
OBSERVED A BUILD UP OF DIRT AND A WHITE SUBSTANCE IN THE DRAIN LOCATED UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED MISSING LIGHT UNDER THE HOOD VENTILATION SYSTEM LOCATED OVER THE SIX BURNER COOKING UNIT IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE.
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 NO COVERED RECEPTACLE IN WOMEN'S RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE IN 2ND FLOOR MEN'S AND WOMEN'S RESTROOMS. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AND MAINTAIN.
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.
OBSERVED BULK CONTAINERS NOT LABELED WITH COMMON NAME OF INGREDIENTS (SUGAR, FLOUR). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF INGREDIENTS.
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 ITEMS STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED PERSON IN CHARGE THAT ALL ITEMS MUST BE STORED AT LEAST SIX INCHES FROM FLOOR AT ALL TIMES.
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 CERTIFICATES ON SITE FOR FOOD EMPLOYEES. INSTRUCTED PERSON IN CHARGE TO DIRECT FOOD HANDLE EMPLOYEES TO OBTAIN TRAINING AND RETAIN 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.