More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
May 29, 2025
Pass
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED UNAPPROVED INSECT CONTROL DEVICE HANGING FROM THE CEILING ABOVE PREP AREA. INSTRUCTED TO REMOVE INSECT CONTROL DEVICE.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED FACILITY REUSING SINGLE SERVICE THANK YOU BAGS TO STORE GREENS AND VEGGIES IN THE WALK-IN COOLER. INSTRUCTED MANAGEMENT THAT SINGLE SERVICE BAGS/ITEMS SHOULD NOT BE REUSED AND TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS.
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 VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED INSUFFICIENT LIGHTING IN THE WALK-IN COOLER. INSTRUCTED TO PROVIDE SUFFICIENT LIGHTING 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.
4-201.11 INSTRUCTED TO REPAINT OR REPLACE RUSTY METAL RACKS INSIDE WALK-IN COOLER.
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, May 10, 2024 · Original Source
Canvass
May 3, 2024
Fail
9 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN SHRIMP INSIDE THE SINK. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
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.
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SUGAR, SALT ETC)
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING INSIDE THE WALK-IN COOLER, WALK-IN FREEZER AND IN SECOND FLOOR STORAGE AREA.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZER. MUST PROPERLY USE FOOD GRADE STORAGE BAGS.
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 SEVERAL FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF CURRENT TRAINING.
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.
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2571515 ISSUED ON 02-21-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #55 - OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDERNEATH ALL COOKING EQUIPMENT(GRILL, STOVE, DEEP FRYER, ETC.).---OBSERVED FOOD SPILLS AND DIRT ON FLOORS IN THE WALK-IN COOLER, WALK-IN FREEZER, AND THROUGHOUT THE ESTABLISHMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT, IN THE WALK-IN COOLER AND WALK-IN FREEZER, AND THROUGHOUT THE ESTABLISHMENT AND MAINTENANCE. #58 - OBSERVED ONE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO OBTAIN AN ALLERGEN AWARENESS TRAINING CERTIFICATE AND KEEP IT ON THE PREMISES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT PREP AREA.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN THE KITCHEN.
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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN COOLER, REACH IN FREEZER AND INSIDE PREP COOLER IN THE KITCHEN.
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.