ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Apr 20, 2026
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ACCUMULATED DUST BUILD UP ON SOME PREP COOLERS CONDENSERS ALSO OBSERVED FOOD SPILLS ON PREP AREAS SHELVES. MUST CLEAN EQUIPMENT 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 CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
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 MISSING AND DAMAGED FLOOR TILES IN 1ST FLOOR DISH AND 1ST & 2ND FLOOR PREP. ALSO NOTED GROUT IS NEEDED ON 1ST FLOOR DISH AND 2ND FLOOR PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
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, Mar 5, 2025 · Original Source
Complaint
Feb 8, 2024
Pass w/ Conditions
5 recorded violations
notedCode 32Other
Official wording
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
Observed a cook chill process on site for bagging hot soup on site and sealing it. No variance or a HACCP obtained for this process, instructed manager to discontinue such process. 20 lbs of clam chowder soup discarded Valued at $120. priority foundation violation 7-38-005.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Missing a cover for ice bin at bar area where there is a customers seating across, instructed to provide. Damaged insulation at walk-in cooler cooling lines, instructed to repair. prep cooler door not closing tightly at main cook line, instructed to repair.
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 food debris, standing water at bottom of drawer coolers. 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.
Found hoses attached to 3-comp sinks at both 1st and 2nd floor kitchens, instructed to remove hoses from all sinks.
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.
standing water noted in 1st floor dish room, Instructed to minimize standing water.
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 SPLASH GUARD IN PLACE ON BAR HANDSINK. INSTRUCTED TO PROVIDE BARRIER IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
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 DEBRIS UNDER DRYING MATS UNDERNEATH GLASSWARE IN PREP AREA AS WELL AS LIQUOR WELL IN BAR. INSTRUCTED TO CLEAN AND MAINTAIN FREE OD ACCCUMULATION.
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.