OBSERVED NO WASTE RECEPTACLE AT HANDWASHING SINKS AT THE FRONTLINE AND KITCHEN/PREP AREA WHERE DISPOSABLE PAPER TOWELS ARE PROVIDED. INSTRUCTED TO PROVIDE A WASTE RECEPTACLE.
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 EXPOSED CEILING ABOVE THE FOOD PREP AREA. INSTRUCTED TO COVER AND SEAL.
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 AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE OVERHEAD EXHAUST VENTILATION IN THE WOMEN AND MEN WASHROOMS AND IN THE KITCHEN/PREP AND DISHWASHING AREAS. INSTRUCTED TO CLEAN.
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.
Official record from Chicago Department of Public Health, Apr 20, 2026 · Original Source
Canvass
Apr 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 8, 2025 · Original Source
Canvass
Mar 11, 2024
Pass w/ Conditions
9 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED CHICKEN AT 132F INSIDE OF THE HOT HOLDING UNIT. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT TCS FOODS ABOVE 135F. PRIORITY VIOLATION 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 SALSA AT 44-47F, SOUR CREAM AT 47F, GUACAMOLE AT 46F, AND RANCH SAUCE AT 68F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
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 DIRTY WIPING CLOTHS STORED ON THE WIRE STORAGE RACKS AND PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
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 THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN 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.
OBSERVED EXPIRED TCS FOODS (BLACK AND PINTO BEANS, SALSAS) STORED IN THE WALK-IN COOLER BEYOND THE 7-DAY MAXIMUM USE-BY DATE. MANAGEMENT INSTRUCTED TO USE OR DISCARD ALL DATE-MARKED TCS FOODS BEFORE THEY EXPIRE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED CHEMICALS (SANITIZER AND DETERGENT CONTAINERS) STORED ON THE WIRE STORAGE RACK ABOVE EXPOSED CILANTRO AND LETTUCE. MANAGEMENT INSTRUCTED TO SEPARATE ALL CHEMICALS FROM EXPOSED FOODS DURING PREPARATION. PRIORITY VIOLATION 7-38-015. CITATION ISSUED.
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 UNLABELED CONTAINERS OF DRY FOODS STORED IN THE FOOD PREP AREAS. MANAGEMENT INSTRUCTED TO LABEL ALL CONTAINERS OF DRY FOODS.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE-USE FORKS, KNIVES, AND SPOONS STORED IMPROPERLY. MANAGEMENT INSTRUCTED TO STORE ALL SINGLE-USE UTENSILS SO THAT ONLY THE HANDLES ARE TOUCHED.
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.
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.