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 1, 2026
Pass w/ Conditions
1 recorded violation
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.5 F AND 52.0 F INSIDE CONTINENTIAL REACH IN COOLER AT COOKLINE- GROUND BEEF AND MEATBALLS. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005. SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 9 LBS, VALUED AT $32.00. CONTINENTIAL REACH IN COOLER WAS UNPLUGGED, THEN PLUGGED BACK IN AND AMBIENT AIR TEMPERATURE NOW AT 37.0 F.
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, Jun 1, 2026 · Original Source
Canvass Re-Inspection
Nov 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 6, 2025 · Original Source
Canvass
Oct 27, 2025
Fail
3 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING THE SURFACE TEMPERATURE OF THE UTENSIL. MANAGER PROVIDED TEST STRIPS FOR MEASURING WATER TEMPERATURE ONLY. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSIL. PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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.
OBSERVED SINGLE PERSON STAFF TOILET ROOMS WITH NO COVERED RECEPTACLES. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES.
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 OUTSIDE RECEPTACLE WITH LIGHT DEBRIS BUILD UP. INSTRUCTED MANAGER 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.
Official record from Chicago Department of Public Health, Oct 27, 2025 · Original Source
Complaint
Sep 9, 2024
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS COOKED DICED CHICKEN RANGING IN TEMPS FROM 53.4F TO 58.6F, GROUND PORK RANGING FROM 44.6 TO 48.9, SLICED SAUSAGE AT 48.9F AND ANCHOVIES AT 53.8F AT IMPROPER COLD HOLDING TEMPERATURES IN COLD HOLD UNIT IN PIZZA STATION AREA. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 53.6F IN COLD HOLDING UNIT IN PIZZA MAKING AREA. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). 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 MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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, Sep 9, 2024 · Original Source
Canvass
Mar 27, 2024
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
No paper towels provided at pizza making station hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c)
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.
Food handler at pizza station not wearing hair restraint, instructed to wear.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
No irreversible registering temperature indicator for high temp dish machine, Instructed to obtain. Priority foundation violation 7-38-005.
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.
No cover for ice bin at bar area, 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.
Walk-in cooler fan cover with heavy dust build-up, 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.