ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Jun 26, 2026
Pass w/ Conditions
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FOUND CLUTTER AT BASEMENT STORAGE ON RACKS.(TOOLS,ETC.)MUST CLEAN AND ORGANIZE.
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.
FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 1-30-25 INSPECTION #2611431. NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE FOR ALL CERTIFIED FOOD MANAGERS.PRIORITY FOUNDATION.CITATION ISSUED.7-42-090.MUST PROVIDE.
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, Jun 26, 2026 · Original Source
Canvass
Jan 30, 2025
Pass
6 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
LABEL FOOD BOTTLE/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND KNIFE RACK BY THE HANDSOAP DISPENSER IN THE KITCHEN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
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.
REPLACE BROKEN RUBBER GASKET INSIDE THE DOOR OF WHITE REACH-IN COOLERS IN BASEMENT 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.
MUST NOT USE ALUMINUM FOIL AS LINER FOR INTERIOR AND EXTERIOR COOKING EQUIPMENT. MUST BE SMOOTH AND CLEANABLE. INTERIOR AND EXTERIOR OF THE GAS STOVE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST 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.
REPLACE BROKEN/SLIMMED GROUT BETWEEN THREE COMPARTMENT SINK AND WALL IN THE KITCHEN. SURFACE MUST BE SMOOTH AND 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.
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED TO PROVIDE.
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, Jan 30, 2025 · Original Source
Canvass
May 15, 2024
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
NOTED THE TABLETOP CAN OPENER WITH EXCESS ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE THE BLADE AND THE BASE ATTACHED TO THE TABLE
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.
REPLACE BROKEN/SLIMMED GROUT AROUND MOP SINK IN THE KITCHEN. ROUGH CEMENT APPLIED AT EAST/SOUTH CORNER OF THE THREE COMPARTMENT SNIK IN THE KITCHEN. SURFACE MUST BE SMOOTH AND 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.