ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Jun 24, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOORS BENEATH DEEP FRYERS AND OTHER EQUIPMENT ALONG THE MAIN COOK LINE TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS 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, Jun 24, 2025 · Original Source
Canvass
Jun 4, 2025
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES IN THE 3-DOOR UPRIGHT COOLER: RAW BEEF AT 54.3F, COOKED RICE AT 52.2F, CUT LEAFY GREENS AT 56.7F, SEAFOOD SALAD AT 51.2F. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F. APPROXIMATELY 70 LBS. OF FOOD ITEMS VALUED AT APPROXIMATELY $150.00 DISCARDED ON-SITE AT TIME OF INSPECTION. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITAION 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 3-DOOR UPRIGHT COOLER AT IMPROPER INTERNAL AMBIENT TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS, INTERNAL AMBIENT AIR TEMPERATURE OF 57.0F AT TIME OF INSPECTION. INSTRUCTED TO CEASE USE OF 3-DOOR UPRIGHT COOLER AND REPAIR OR REPLACE EQUIPMENT TO MAINTAIN TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE REPAIRED OR REPLACED AND PRIOR TO USE ON-SITE AT TIME OF INSPECTION. 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 REAR EXTERIOR DOOR (NEAR OUTDOOR WASTE RECEPTACLES) IN POOR REPAIR WITH GAP GREATER THAN 1/4" ALONG BOTTOM AND SIDE OF DOOR. INSTRUCTED TO REPAIR OR REPLACE REAR EXTERIOR DOOR TO ELIMINATE GAP AND MAINTAIN ALL EXTERIOR OPENINGS FREE FROM HOLES OR GAPS TO PREVENT ENTRY OF PESTS AND MAINTAIN.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE-SERVICE ARTICLES IN ORIGINAL BOXES STORED DIRECTLY ON THE FLOOR OF THE STORAGE CLOSET (NEAR CUSTOMER WASHROOMS). INSTRUCTED TO RELOCATE SINGLE-SERVICE ARTICLES AND MAINTAIN ALL SINGLE-USE/SINGLE-SERVICE ARTICLES AT LEAST 6 INCHES ABOVE THE FLOOR 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.
OBSERVED FLOORS BENEATH DEEP FRYERS AND OTHER EQUIPMENT ALONG THE MAIN COOK LINE TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS 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, Jun 4, 2025 · Original Source
Canvass Re-Inspection
May 16, 2024
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13--CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE 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.
Official record from Chicago Department of Public Health, May 16, 2024 · Original Source
Canvass
May 8, 2024
Fail
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN.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.
OBSERVED BULK CONTAINERS IN REAR DRY STORAGE WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
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.
INSTRUCTED TO PROPERLY STORE AND INVERT ALL MULTI-USE KITCHENWARE POTS AND PANS IN KITCHEN STORAGE RACKS TO PREVENT CONTAMINATION BEFORE USE 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.
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES OFF THE FLOOR 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.
CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE 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.