OBSERVED CARDBOARD ON SHELVING IN FRONT PREP AREA. INSTRUCTED PERSON IN CHARGE TO REMOVE AND MAINTAIN SURFACE 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.
OBSERVED BUILD UP SPILLAGE ON INTERIOR OF COLD HOLD UNITS ON COOK LINE. INSTRUCTED PERSON IN CHARGE 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.
Official record from Chicago Department of Public Health, Aug 17, 2026 · Original Source
Complaint
Nov 14, 2025
Pass
5 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FOOD ITEM THAWING IMPROPERLY SITTING IN STAGNANT WATER IN FOOD CONTAINER IN 3RD COMPARTMENT OF 3 COMPARTMENT SINK IN DISH WASH AREA. INSTRUCTED TO THAW PROPERLY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER, COLD HOLD UNITS/2 DR REFRIGERATORS AND PREP AREA COOLERS UNCOVERED. INSTRUCTED TO PROVIDE FOOD GRADE LIDS AND/OR COVERS 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.
OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR WHEN PREPARING FOOD.
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.
OBSERVED REAR HAND WASH SINK WITHOUT A WASTE RECEPTACLE. INSTRUCTED TO PROVIDE.
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 PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE CERTIFICATE AND POST.
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.
CUTTING BOARD AT FRONT PREP AREA WARPED AND WITH DEEP, DARK GROOVES. INSTD TO REPLACE CUTTING BOARD 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.
MISSING COVER FOR RECEPTACLE IN LADIES/UNISEX TOILET ROOM. INSTD TO PROVIDE COVER 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, Jan 3, 2025 · Original Source
Canvass
Mar 7, 2024
Pass
4 recorded violations
notedCode 28Chemicals
Official wording
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED PERSONAL CARE ITEMS ON A SHELF ABOVE THE FOOD PREPARATION AREA. INSTD TO STORE IN DESIGNATED AREA
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
OBSERVED PLATES WERE NOT STORED INVERTED IN THE FOOD PREPARATION AREA. INSTRUCTED FOOD SERVICE MANAGER TO STORE PLATES IN INVERTED POSITION AS TO PREVENT 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED GREASE ACCUMULATION ON HOOD VENTILATION OVER THE GRILL AREA. MUST CLEAN 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.
MISSING FOOD HANDLERS TRAINING FOR MALE FOOD HANDLER ON SITE. MUST OBTAIN AND PROVIDE PROOF OF TRAINING.
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.