ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Jan 8, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. 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 SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
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 8, 2026 · Original Source
Canvass
Jan 28, 2025
Pass
5 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED FOOD EMPLOYEE DRINKING FROM COVERED BEVERAGE IN THE REAR FOOD PREP AREA WHILE PREPARING FOOD. INSTRUCTED TO PROVIDE DESIGNATED AREA FOR EATING, DRINKING, OR USING TOBACCO FOR FOOD EMPLOYEES WHERE POTENTIAL CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS CANNOT OCCUR AND MAINTAIN.
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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED ON SHELF ABOVE FOOD PREP SURFACE IN THE FRONT KITCHEN AREA. INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CARE ITEMS TO DESIGNATED AREA WHERE CONTAMINATION OF COOD, CLEAN EQUIPMENT, OR UTENSILS CANNOT OCCUR AND MAINTAIN.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED IN THE FRONT KITCHEN AREA 2-DOOR REACH-IN COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
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.
OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITH NO CHEMICAL SANITIZER BETWEEN USES. INSTRUCTED TO STORE WIPING CLOTHS USED FOR WIPING SPILLS IN AN ADEQUATE CHEMICAL SANITIZER SOLUTION BETWEEN USES 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 NONFOOD-CONTACT SURFACES OF THE FOLLOWING EQUIPMENT ITEMS TO BE SOILED: INTERIOR CAVITY OF FRONT SERVICE AREA 1-DOOR REACH-IN COOLER, EXTERIOR SURFACES OF ICE MACHINE IN REAR KITCHEN AREA. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.
Official record from Chicago Department of Public Health, Jan 28, 2025 · Original Source
Canvass
May 2, 2024
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED ACCUMULATED DIRT AND GREASE ON FLOORS THROUHOUT THE REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN 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.