4-501.12 OBSERVED CUTTING BOARDS IN THE PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH/REPLACE CUTTING BOARDS.
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.
6-501.114 OBSERVED FACILITY MAINTAINS OLD/UNUSED/BROKEN EQUIPMENT THROUGHOUT THE FACILITY. INSTRUCTED TO DISCARD/REMOVE FROM THE PREMISES.
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
6-303.11 OBSERVED BURNED OUT LIGHTBULB ABOVE THE GRILL/FRYER AREA IN THE KITCHEN/PREP AREA.
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 CUTTING BOARDS IN THE PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH/REPLACE CUTTING BOARDS.
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 GREASE BUILDUP ON COOKING EQUIPMENT AND WALLS IN THE KITCHEN/PREP AREA. INSTRUCTED TO CLEAN.
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 FACILITY DOES NOT HAVE A COMMERCIAL GARBAGE DUMPSTER FOR REFUSE REMOVAL. PREMISES IS CURRENTLY USING RESIDENTAIL TRASH CANS/BINS. INSTRUCTED TO OBTAIN A COMMERCIAL GARBAGE DUMPSTER FOR REFUSE REMOVAL. PRIORITY FOUNDATION. 7-38-020(B). CITATION ISSUED.
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 FACILITY MAINTAINS OLD/UNUSED/BROKEN EQUIPMENT THROUGHOUT THE FACILITY. INSTRUCTED TO DISCARD/REMOVE FROM THE PREMISES.
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
OBSERVED BURNED OUT LIGHTBULB ABOVE THE GRILL/FRYER AREA IN THE KITCHEN/PREP AREA.
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, May 28, 2026 · Original Source
Non-Inspection
May 7, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 7, 2026 · Original Source
Canvass
Aug 26, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
Unnecessary items stored through out kitchen, tools, old equipment.... Instructed to remove
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 Re-Inspection
Aug 7, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 7, 2024 · Original Source
Canvass Re-Inspection
Jul 15, 2024
Fail
1 recorded violation
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
REMAIN IN VIOLATION 4-301.11 OBSERVED THE 3-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 52F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS EGGS AND HAMBURGERS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 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.
Official record from Chicago Department of Public Health, Jul 15, 2024 · Original Source
Canvass
May 24, 2024
Fail
8 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 3 DOOR PREP COOLER ACROSS FROM THE COOK'S LINE. OBSERVED EGGS AT 55F, HAMBURGERS AT 52F, CHEESE AT 50F, AND SOUR CREAM AT 51F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU OR MENU BOARD FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DECRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU AND MENU BOARD. MUST ADD 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS BEING USED TO STORE TCS FOODS SUCH AS EGGS AND HAMBURGERS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. 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 DEAD COCKROACHES ON THE FLOOR THROUGHOUT THE FACILITY. MUST CLEAN AND REMOVE ALL DEAD INSECTS. OBSERVED DEAD FLIES INSIDE OF THE CHEST FREEZER IN THE BASEMENT. MANAGEMENT INSTRUCTED TO REMOVE ALL DEAD FLIES.
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.
DETAIL CLEAN ALL SURFACES OF ALL COOKING EQUIPMENT IN THE FOOD PREP AREA INCLUDING PREP TABLES, MICROWAVE, GRILL, OVEN, BAND SAW AND SLICERS, DEEP FRYERS, THE TOP OF THE FREEZER AND HOT HOLDING UNIT. CLEAN THE BUILDUP OF GRIME ON THE WIRE STORAGE SHELVES IN THE WALK-IN COOLER. CLEAN THE MOLD GROWTH AND BUILDUP ON THE CONDENSER UNIT OF THE WALK-IN COOLER. CLEAN THE DUST AND DEBRIS ON THE RETAIL FOOD STORAGE SHELVES.
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 COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
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 FLOOR THROUGHOUT THE FOOD PREP AREA, UNDER THE RETAIL STORE SHELVES AND BASEMENT. CLEAN THE MOLD GROWTH ON THE CEILING ABOVE THE CONDENSER UNIT IN THE WALK-IN COOLER. CLEAN THE EXCESSIVE SPIDERWEBS INSIDE OF THE DOORWAY TO THE BASEMENT STORAGE ROOM.
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
OBSERVED NO WORKING VENTILATION FAN IN THE WASHROOM. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE VENTILATION FAN.
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, May 24, 2024 · Original Source
Canvass Re-Inspection
Nov 24, 2023
Pass
4 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST DETAIL CLEAN THE DELI MEAT SLICERS, SLICER IS DIRTY. MUST DETAIL CLEAN AND SANITIZE. CLEAN DRIED FOOD DEBRIS FROM STOVE AND GYRO OVEN, LOWER SHELVES ON PREP TABLES AND STORAGE COMPARTMENTS THROUGHOUT PREP AREAS AND BEHIND FRONT COUNTER. INSTRUCTED TO 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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNAGE IN THE WASHROOM. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS IN THE FACILITY
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.
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS THROUGHOUT FACILITY. 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.
MUST DETAIL CLEAN EXCESSIVE DEBRIS FROM FLOORS FLOORS THROUGH OUT THE REAR PREP AREA/STORAGE/DISH WASHING AREA, AND THROUGHOUT SALES FLOOR. INSTRUCTED TO MAINTAIN.
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, Nov 24, 2023 · Original Source
Canvass
Nov 17, 2023
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNAGE IN THE WASHROOM. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS IN THE FACILITY
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.
MUST DETAIL CLEAN THE DELI MEAT SLICERS, SLICER IS DIRTY. MUST DETAIL CLEAN AND SANITIZE. CLEAN DRIED FOOD DEBRIS FROM STOVE AND GYRO OVEN, LOWER SHELVES ON PREP TABLES AND STORAGE COMPARTMENTS THROUGHOUT PREP AREAS AND BEHIND FRONT COUNTER. INSTRUCTED TO 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.
FACILITY DOES NOT HAVE A RECORD OF ANY CONTRACT WITH A WASTE DISPOSAL COMPANY OR ANY COMMERCIAL DUMPSTER ON SITE. INSTRUCTED MANAGER TO PROVIDE PROOF OF A CONTRACT. PRIORITY FOUNDATION VIOLATION 7-38-020 (B)CITATION ISSUED
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 DEBRIS ON FLOORS ALONG WALLS AND CORNERS THROUGHOUT FACILITY. 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 NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN 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.