Canvass
Jan 12, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 12, 2026 · Original Source
Restaurant · Chicago, IL
Eight Treasures Inc.
2312-2314 S Archer Ave
Last inspected Jan 12, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCanvass
Feb 4, 2025
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK BEHIND THE BAR AREA. INSTRUCTED TO PROVIDE 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.
More about handwashing problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED ICE BIN FILLED WITH ICE BEHIND BAR AREA MISSING LID, EXPOSING ICE WHILE NOT IN USE. INSTRUCTED TO COVER ICE BIN TO PREVENT POSSIBLE SOURCES OF CONTAMINATION.
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.
More about food not protected from contaminationnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED A PLASTIC, DISPOSABLE BOWL STORED INSIDE A BULK DRY INGREDIENT CONTAINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPLACE BOWL AND USE A UTENSIL WITH A HANDLE TO TRANSFER FOOD ITEMS.
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.
More about equipment or utensil issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED PLATES AND BOWLS NOT INVERTED/COVERED DURING STORAGE, IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO INVERT/COVER ALL TABLEWARE AND MAINTAIN.
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.
More about equipment or utensil issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED THE FOOD MANAGER ON SITE WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST OBTAIN AND MAINTAIN RECORD 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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Feb 4, 2025 · Original Source
License
Feb 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 4, 2025 · Original Source
License Re-Inspection
May 20, 2024
Pass
4 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED PLASTIC, DISPOSABLE BOWLS STORED IN THE DRY INGREDIENT STORAGE CONTAINERS ON SITE. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER INGREDIENTS TO PREVENT CONTAMINATION.
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.
More about food not protected from contaminationnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-904.11:OBSERVED TABLEWARE (BOWLS AND PLATES) NOT INVERTED ON THE SHELVING UNITS ABOVE THE PREP COOLERS AND PREP TABLES IN THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT OR COVER TABLEWARE TO AVOID CONTAMINATION.
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.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-101.17: OBSERVED A SHELVING UNIT MADE OF RAW WOOD NEAR THE EXIT DOOR IN THE FOOD PREP/DISWASHING AREA. INSTRUCTED TO SEAL RAW WOOD WITH FOOD GRADE PAINT TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE 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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): OBSERVED THE INTERIOR OF THE TWO MICROWAVES WITH FOOD SPLATTERS, THE LOWER COMPARTMENTS OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP, AND THE STOVE TOPS WITH BURNT RESIDUE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 20, 2024 · Original Source
License
Apr 23, 2024
Pass w/ Conditions
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE AT THE TIME OF THE INSPECTION) 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 AND REINSPECTED BY THE CDPH. UNIT TAGGED, PLEASE REVIEW COMMENTS FOR TAG REMOVAL. 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.
More about cleaning or sanitizing problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED PLASTIC, DISPOSABLE BOWLS STORED IN THE DRY INGREDIENT STORAGE CONTAINERS ON SITE. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER INGREDIENTS TO PREVENT CONTAMINATION.
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.
More about food not protected from contaminationnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED TABLEWARE (BOWLS AND PLATES) NOT INVERTED ON THE SHELVING UNITS ABOVE THE PREP COOLERS AND PREP TABLES IN THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT OR COVER TABLEWARE TO AVOID CONTAMINATION.
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.
More about equipment or utensil issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE INTERIOR OF THE TWO MICROWAVES WITH FOOD SPLATTERS, THE LOWER COMPARTMENTS OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP, AND THE STOVE TOPS WITH BURNT RESIDUE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED 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.
More about cleaning or sanitizing problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED A SHELVING UNIT MADE OF RAW WOOD NEAR THE EXIT DOOR IN THE FOOD PREP/DISWASHING AREA. INSTRUCTED TO SEAL RAW WOOD WITH FOOD GRADE PAINT TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Apr 23, 2024 · Original Source