More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jun 25, 2026
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK LOCATED BEHIND THE FRONT PREP 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
SPLASH GUARD IS NEEDED AT THE LEFT OF THE HANDWASHING SINK NEXT TO THE PREP TABLE AT REAR KITCHEN PREP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE AND MAINTAIN.
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.
OBSERVED ALUMINUM FOIL BEING USED AS LINER ON PREP TABLES THROUGHOUT THE REAR KITCHEN PREP AREA.INSTRUCTED TO REMOVE ALUMINUM FOIL AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY 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.
INSTRUCTED TO SEAL NOTICEABLE GAPS/OPENINGS ON EXPOSED ROCK ON WEST WALL BEHIND THE DRY STORAGE RACK LOCATED IN THE BASEMENT SO THAT SAID WALL IS SMOOTH, EASILY CLEANABLE SURFACE 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN THE CEILING VENTILATION COVERS IN THE REAR KITCHEN PREP/DISHWASHING AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
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, Jun 25, 2026 · Original Source
Canvass
Jul 21, 2025
Pass
2 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
Open employees drink containers on prep table, instructed to keep off food production table.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
damaged Window sill behind 3-comp sink used to place we utensils, instructed to provide non absorbent smooth surface
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, Jul 21, 2025 · Original Source
Canvass Re-Inspection
Oct 10, 2024
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 CLEAN THE INTERIOR OF THE DEEP FRYERS WITH ENCRUSTED GREASE INSIDE OF THEM.
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, Oct 10, 2024 · Original Source
Canvass
Oct 3, 2024
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE EXPOSED HAND WASHING SINK AT THE FRONT SERVICE STATION NOT ACCESSIBLE FOR USE. A DISH DRYING RACK WAS PLACED OVER THE TOP OF THE HAND-WASHING SINK BASIN WITH DISHES DRYING ON TOP OF THE RACK. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE PRINTED MENU AND MENU BOARD TO INFORM THE CUSTOMER REGARDING CONSUMING RAW OR UNDERCOOKED FOODS. MANAGEMENT WAS INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT. MUST PROVIDES A REMINDER STATEMENT ON THE MENU BOARD. MUST INCLUDE THE FOLLOWING STATEMENT BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED NO VALID pH TEST FUR SUSHI RICE ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A CURRENT pH TEST (LESS THAN 5 YEARS OLD) ON THE PREMISES FOR SUSHI RICE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
OBSERVED NO VALID pH TEST FUR SUSHI RICE ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A CURRENT pH TEST (LESS THAN 5 YEARS OLD) ON THE PREMISES FOR SUSHI RICE. PRIORITY FOUNDATION VIOLATION 7-38-005. SEE VIOLATION #29 ABOVE FOR CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
CLEAN THE INTERIOR OF THE DEEP FRYERS WITH ENCRUSTED GREASE INSIDE OF THEM.
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.
CLEAN THE GREASE ON TOP OF THE GREASE STORAGE CONTAINER OUTSIDE OF THE RESTAURANT.
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 NO VALID ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE A VALID ALLERGEN TRAINING CERTIFICATE.
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.
PREVIOUS CORE VIOLATIONS FROM REPORT #2587440 ON 12/27/23 NOT CORRECTED: 57 - OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
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, Oct 3, 2024 · Original Source
Canvass
Dec 27, 2023
Pass w/ Conditions
11 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
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
OBSERVED NO SPLASH GUARD IN REAR PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED ONE BURNT OUT LIGHT BULB IN THE MAIN PREP LINE. INSTRUCTED TO REPLACE
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED MANAGER FROM 11:05AM TO 11:55AM WHILE TCS FOODS SUCH AS TUNA WERE PREPARED. AT 11:55AM CERTIFIED MANAGER JONGPIL PARK ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
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.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED FROZEN MEAT THAWING IN BOX IN THE BASEMENT. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
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 HEAVY BUILD UP OF GREASE AND GRIME INSIDE FRYER CABINETS LOCATED IN REAR KITCHEN PREP AREA. INSTRUCTED TO 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.
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO 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.
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
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 NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
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.