ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Complaint
Aug 26, 2025
Pass
2 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE BLACK TRAYS STORED FACING UP IN THE PREP AREA ON TOP OF PREP TABLE. INSTRUCTED TO INVERT TRAYS TO PROTECT FROM OVERHEAD 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.
OBSERVED TORN GASKETS ON THE INSIDE OF TWO DOOR PREP COOLER NEXT TO KITCHEN ENTRANCE. 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, Aug 26, 2025 · Original Source
Canvass
Feb 7, 2025
Pass
3 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
INSTRUCTED TO LABEL SOME FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INSTRUCTED TO PROPERLY STORE FOOD BOXES 6" OFF THE FLOOR IN REAR STORAGE AREA TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
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.
INSTRUCTED TO REPAIR LOOSE FAUCET AT HAND SINK INSIDE EMPLOYEE WASHROOM.
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, Feb 7, 2025 · Original Source
Canvass Re-Inspection
Mar 8, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 8, 2024 · Original Source
Canvass
Mar 1, 2024
Fail
7 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
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.
INSTRUCTED TO PROVIDE LABEL FOR FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 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.
INSTRUCTED TO REPAIR NON WORKING SELF CLOSING DEVICE AT (2) WASHROOM DOOR (EMPLOYEE AND CUSTOMERS)
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 TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (CHIPOTLE) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
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 HAND WASHING SINK NOT PROPERLY MAINTAINED. NO COLD RUNNING WATER. UNABLE FOR THE EMPLOYEE TO WASH HANDS. (HOT WATER TEMPERATURE OF 140.F) INSTRUCTED TO REPAIR. ALSO MUST MAINTAIN HOT WATER MINIMUM TEMPERATURE OF 100 F AND 120F FOR 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
SOME FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
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.