More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Feb 9, 2026
Pass
5 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED DOUBLE DOOR ON THE GRAND SIDE WITH A GAP IN THE LOWER MIDDLE OF THE DOORS AND A GAP AT THE BOTTOM OF THE DOOR, BOTH ABOUT 1/4". INSTRUCTED TO SEAL AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
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.
OBSERVED THE DRAINS IN THE KITCHEN AREA IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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 THE SIDES OF THE COOKING EQUIPMENT AND THE AREA UNDER THE GRILL AND 8 BURNER COOKING UNIT IN NEED OF A DETAIL CLEANING FROM GREASE, DUST, DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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 THE FLOOR AND WALLS IN THE FOLLOWING AREAS IN NEED OF A DETAIL CLEANING FROM DIRT, DUST, GREASE AND DEBRIS. THE KITCHEN AREA AT THE COOK LINE SIDE UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT...THE UPSTAIRS BAR AREA SIDES OF COOLING UNITS, UNDER AND AROUND ALL NON COOKING EQUIPMENT...THE UPSTAIRS COFFEE GRINDING AND MAKING STATION FLOOR AND THE MAIN BAR AREA SHELVING AND FLOORS UNDER AND AROUND ALL 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED HOOD VENTILATION UNIT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO 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.
OBSERVED THE FLOOR DRAINS IN THE KITCHEN AREA WITH A BUILD UP OF STAINS AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL DRAINS AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.
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 THE INSIDE OF THE LOWER REACH IN COOLING UNIT GASKETS WITH A BUILD UP OF FOOD DEBRIS AND A BLACK SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN ALL COOLING UNITS AND GASKETS.
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 FLOOR IN THE KITCHEN AREA WITHA BUILD UP OF DIRT AND FOOD DEBRIS AND GREASE IN AREAS AROUND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
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 15, 2025 · Original Source
Non-Inspection
Jan 14, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 14, 2025 · Original Source
Canvass Re-Inspection
Feb 9, 2024
Pass
2 recorded violations
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13: OBSERVED ALLERGEN TRAINING PROVIDED FOR ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER 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.
6-202.15: OBSERVED OPENINGS AT MIDDLE BASE OF DOUBLE ENTRANCE DOOR TO DINING AREA FIRST FLOOR, OPENINGS LEFT SIDE BASE OF EXIT DOOR NEAR STAIRWELL, AND OPENING AT BASE OF LEFT DOOR IN DUMPSTER AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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.
Official record from Chicago Department of Public Health, Feb 9, 2024 · Original Source
Canvass
Feb 1, 2024
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED COLD WATER NOT WORKING, HOT WATER AT 141.3F AT HANDWASHING SINK IN BAR AREA. INSTRUCTED A HANDWASHING SINK SHALL HAVE MAXIMUM HOT WATER TEMPERATURE OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED DURING RECENT INSPECTION ON 2-2-2024, OBSERVED COLD WATER WORKING, HOT WATER AT 108.7F AT HANDWASHING SINK IN BAR AREA. 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.
OBSERVED LOW TEMPERATURE DISHMACHINE SANITIZING IMPROPERLY AT 0PPM CHLORINE IN UPSTAIRS BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN, SANITIZE ALL EQUIPMENT AND DISHES IN LOW TEMPERATURE DISHMACHINES WITH 50-100PPM CHLORINE SANITIZER. CORRECTED DURING RECENT INSPECTION ON 2-2-2024, LOW TEMPERATURE DISH MACHINE SANITIZING PROPERLY AT 100PPM CHLORINE IN UPSTAIRS BAR AREA. PRIORITY VIOLATION 7-38-025 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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED NO VARIANCE ON SITE FOR COOKING VACUUM PACKAGED CORNED BEEF USING SOUS VIDE. INSTRUCTED FACILITY SHALL IMPLEMENT A HACCP PLAN. CORRECTED ON SITE TAGGED VACUUM PACKAGED CORNED BEEF DISCARDED AND DENATURED VOLUNTARILY BY MANAGEMENT ON 2-2-2024(VALUED AT $100/ 9LBS) AND SOUS VIDE MACHINE TAGGED. INSTRUCTED TO CONTACT FOOD PROTECTION DIVISION TO OBTAIN VARIANCE. 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
SEE VIOLATION #29.OBSERVED NO VARIANCE ON SITE FOR COOKING VACUUM PACKAGED CORNED BEEF USING SOUS VIDE. INSTRUCTED FACILITY MUST SUBMIT DOCUMENTATION FOR VARIANCE APPROVAL. CORRECTED ON SITE TAGGED VACUUM PACKAGED CORNED BEEF DISCARDED AND DENATURED VOLUNTARILY BY MANAGEMENT ON 2-2-2024(VALUED AT $100/ 9LBS) AND SOUS VIDE MACHINE TAGGED.INSTRUCTED TO CONTACT FOOD PROTECTION DIVISION TO OBTAIN VARIANCE APPROVAL. PRIORITY FOUNDATION VIOLATION. 7-38-005 CONSOLIDATED WITH VIOLATION #29.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED TWO SMALL COLD HOLDING UNITS IN KITCHEN USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE, TWO DOOR COLD HOLDING UNIT AT 52.9F AND ONE DOOR COLD HOLDING UNIT AT 52.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SAID COLD HOLDING UNITS. 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 COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.70-63.10F. TOMATO WEDGE 55.8F, RICE 54.9F, PICO DE GALLO(DICED TOMATOES) 54.5F, BAKED BEANS 54.3F, CHEESE 49.1F, WHIPPING CREAM 52.7F, CHEESE SAUCE 55.1F, SWISS CHEES 63.1 F, SLICED TOMATOES 56.1F, COLE SLAW 56.3F, PEPPERJACK CHEESE 55.6F, WHITE CHEDDAR CHEESE 45.7F, LETTUCE LEAVES 45.9F, INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 12LBS. 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 OPENINGS AT MIDDLE BASE OF DOUBLE ENTRANCE DOOR TO DINING AREA FIRST FLOOR, OPENINGS LEFT SIDE BASE OF EXIT DOOR NEAR STAIRWELL, AND OPENING AT BASE OF LEFT DOOR IN DUMPSTER AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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.
OBSERVED ALLERGEN TRAINING PROVIDED FOR ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER 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.