NOTED TORN RUBBER GASKET AT THE SERVICE PREP COOLER HELD TOGEHER WITH A SCOTCH TAPE. INSTRUCTED TO REPAIR 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.
Official record from Chicago Department of Public Health, Jan 20, 2026 · Original Source
Canvass
Jan 12, 2026
Fail
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO SOAP AT THE KITCHEN HAND WASHING SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #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.
NOTED TORN RUBBER GASKET AT THE SERVICE PREP COOLER HELD TOGEHER WITH A SCOTCH TAPE. INSTRUCTED TO REPAIR 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.
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO 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.
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT AND 3 COMPARTMENT SINK.
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.
NOTED THE FOLLOWING CORE VIOLATIONS 37, 41, 47, 47, 57, 58 WITH THE RULES NUMBERS BELOW FROM INSPECTION REPORT#2610562 DATED 1/15/2025 NOT CORRECTED: ..37) 3-302.12: INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, RICE ETC) IN THE KITCHEN. ..41) 3-304.14: OBSERVED WIPING CLOTH ON PREP TABLE. INSTRUCTED TO PROPERLY STORED IN A SANITIZING BUCKET TO PREVENT CONTAMINATION. ..47) 4-101.19: INSTRUCTED TO REMOVE FOIL LINER ON STORAGE RACKS IN THE KITCHEN TO PREVENT PEST HARBORAGE. ..47) 4-102.11: INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS. ..47) 4-201.11: INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (COCONUT MILK) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE REACH-IN COOLER IN THE KITCHEN. ..49) 4-602.13: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS AND SHELVES WITH DUST AND GREASE ACCUMULATION IN THE REAR KITCHEN AND INFRONT PREP AREA. ..57) 2-102.13:OBSERVED FOOD HANDLING EMPLOYEES WITH EXPIRED A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF CURRENT TRAINING. ..58) 2-102.13: (2) CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. 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.
Official record from Chicago Department of Public Health, Jan 12, 2026 · Original Source
Canvass
Jan 15, 2025
Pass
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO REPLACE ALL WATER STAINED/SOILED HANDWASHING SIGNAGE AT ALL HANDSINK IN REAR KITCHEN AND INFRONT PREP AREA.
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.
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, RICE ETC) IN THE KITCHEN.
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 WIPING CLOTH ON PREP TABLE. INSTRUCTED TO PROPERLY STORED IN A SANITIZING BUCKET TO PREVENT CONTAMINATION.
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.
INSTRUCTED TO REMOVE FOIL LINER ON STORAGE RACKS IN THE KITCHEN TO PREVENT PEST HARBORAGE.
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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS AND SHELVES WITH DUST AND GREASE ACCUMULATION IN THE REAR KITCHEN AND INFRONT PREP 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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR KITCHEN UNDER AND BEHIND COOKING AND COOLING EQUIPMENT AND FLOORS ALONG THE WALLS IN FRONT PREP 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.
OBSERVED FOOD HANDLING EMPLOYEES WITH EXPIRED A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF CURRENT TRAINING.
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) CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT 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.
REMOVE WORN OUT CAULKING BETWEEN THREE COMPARTMENT SINK AND WALL, REPLACE 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 DRAIN LINE FROM HOT WATER MACHINE IN FRONT PREP AREA DRAINING INTO HAND SINK. INSTRUCTED TO REROUTE TO FLOOR DRAIN.
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, Jan 31, 2024 · Original Source
Canvass
Jan 24, 2024
Fail
8 recorded violations
notedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENUS FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED MANAGEMENT TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK (*) TO A REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION 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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREASE AND DUST ACCUMULATION IN THE KITCHEN.
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.
INSTRUCTED TO DETAIL CLEAN AND MAINATIN CEILING VENTILATION WITH EXCESSIVE GREASE AND DUST ACCUMULATION ABOVE THE REAR PREP 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.
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2572342 ISSUED ON 03-10-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #10 - OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK NEAR THE THREE-COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN THEM. #39 - OBSERVED NO SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND UTENSIL RACK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A WASHABLE SPLASH GUARD TO PREVENT CONTAMINATION. #51 - OBSERVED NO BACKFLOW PREVENTION DEVICE FOR THE UTILITY SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED. #55 -OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOORS UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN REAR PREPARATION, DISHWASHING, AND STORAGE AREAS. INSTRUCTED TO THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IN HANDWASHING SINK IN REAR PREP/COOKING AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. NOTED MOP BUCKET AND POTS IN FRONT OF THE HANDSINK. INSTRUCTED MANAGER HANDSINK MUST BE ACCESSIBLE AT ALL TIMES (MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE ALL ITEMS). PRIORITY FOUNDATION 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.
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN MEAT ON TOP OF THE TABLE IN THE KITCHEN. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
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.