ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Canvass
Dec 9, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LOOSE HOT WATER KNOB AT THE HANDWASHING SINK IN THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. PERSON IN CHARGE TIGHTENED AND REPAIRED AT THE TIME OF INSPECTION. -COS.
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.
NO FOOD HANDLER CERTIFICATE FOR FOOD EMPLOYEE ON SITE. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING AND KEEP CERTIFICATES ON SITE.
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, Dec 9, 2025 · Original Source
License
Dec 16, 2024
Pass
5 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN REAR DRY STORAGE ROOM. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR AND MAINTAIN.
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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK ADJACAENT TO THE THREE COMPARMENT SINK IN THE FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.
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 NO THERMOMETERS CONSPICUOUSLY PLACED IN ANY OF THE COLD HOLDING EQUIPMENT IN THE FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT AND MAINTAIN.
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.
BSERVED UNFINISHED WOOD ON THE STORAGE SHELVES IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE STORAGE SHELVES IN IN PREP AREA, SO THAT THEY ARE 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 BASEMENT STORAGE AREA WITH CLUTTER AND ITEMS ON FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE BASEMENT STORAGE AREA AND KEEP ITEMS ELEVATED OFF OF FLOORS 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.