More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Apr 9, 2026
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.8 F AND 48.0 F INSIDE SANDWICH REACH IN COOLER-DRESSING, MAYONAISE, CHEESES, TOMATOES, PASTA, GREENS, TUNA AND ROASTED PEPPERS. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOOD DISCARDED WEIGHT- 42 LBS, VALUED AT $209.00.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SANDWICH REACH IN PREP COOLER (ALONG COOKLINE) NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.0 F. FOUND DRESSING, PASTA, TUNA, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN 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.
Official record from Chicago Department of Public Health, Apr 9, 2026 · Original Source
Complaint
Mar 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 14, 2025 · Original Source
Canvass
Dec 20, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 20, 2024 · Original Source
Canvass Re-Inspection
Jun 5, 2024
Pass
5 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED EMPLOYEE WITH UNCOVERED BEVERAGE CUP ON PREP TABLE NEXT TO FOOD WHILE PREPARING FOOD. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CUP AND MAINTAIN ALL BEVERACE CUPS COVERED WITH A STRAW TO PREVENT SPLASHES AND 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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED EMPLOYEE PERSONAL CARE ITEM STORED ABOVE FOOD AT THE REAR PREP LINE. INSTRUCTED TO RELOCATE PERSONAL CARE ITEMS SO THAT THEY CAN NOT CONTAMINATE FOOD AND MAINTAIN.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
OBSERVED DRY FOOD CONTAINERS AT THE REAR PREP LINE WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD CONTAINERS WITH THE COMMON NAME OF THE STORED FOOD 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.
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF THE SALAMANDER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT AS SMOOTH AND EASILY-CLEANABLE.
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 ALUMINUM FOIL USED TO LINE WALL NEXT TO STOVE AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE WALLS AND OTHER PHYSICAL FACILITY 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.
Official record from Chicago Department of Public Health, Jun 5, 2024 · Original Source
Canvass
May 28, 2024
Fail
6 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED EMPLOYEE WITH UNCOVERED BEVERAGE CUP ON PREP TABLE NEXT TO FOOD WHILE PREPARING FOOD. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CUP AND MAINTAIN ALL BEVERACE CUPS COVERED WITH A STRAW TO PREVENT SPLASHES AND 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 REAR PANEL AND CHUTE OF ICE MACHINE SOILED WITH PINK RESIDUE AND NOT CLEAN TO SIGHT AND TOUCH. INSTRUCTED TO CEASE USE OF ICE MACHINE, DRAIN AND DISCARD ICE, AND CLEAN AND SANITIZE FOOD-CONTACT SURFACES OF ICE MACHINE. PRIORITY FOUNDATION VIOLATION. 7-38-005 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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED EMPLOYEE PERSONAL CARE ITEM STORED ABOVE FOOD AT THE REAR PREP LINE. INSTRUCTED TO RELOCATE PERSONAL CARE ITEMS SO THAT THEY CAN NOT CONTAMINATE FOOD AND MAINTAIN.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
OBSERVED DRY FOOD CONTAINERS AT THE REAR PREP LINE WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD CONTAINERS WITH THE COMMON NAME OF THE STORED FOOD 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.
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF THE SALAMANDER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT AS SMOOTH AND EASILY-CLEANABLE.
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 ALUMINUM FOIL USED TO LINE WALL NEXT TO STOVE AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE WALLS AND OTHER PHYSICAL FACILITY 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.