More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
May 6, 2026
Pass
4 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED REAR EXIT DOOR CRACKED OPEN AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO KEEP DOOR LEADING TO THE OUTSIDE CLOSED AND TIGHT FITTING TO PREVENT PEST ENTRY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SCOOP FOR HOT RICE STORED WITH THE HANDLE INSIDE OF FOOD ITEM. INSTRUCTED MANAGEMENT TO STORE UTENSILS WITH THE HANDLE UP AND OUT OF FOOD ITEM TO PREVENT FROM CONTAMINATION.
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.
OBSERVED A LEAK FROM THE PIPE UNDERNEATH HANDWASHING SINK IN THE REAR DISHWASHING/PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
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.
OBSERVED SOILED MOP STORED IN THE BUCKET IN THE REAR. INSTRUCTED MANAGEMENT TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
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.
4-101.19---- MUST NOT USE SODA CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS. FLOORS MUST BE ACCESSIBLE AT ALL TIMES FOR CLEANING AND MONITORING.
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.
6-501.114--- ALL UNNECESSARY ITEMS MUST NOT BE STORED IN THE UTILITY MOP SINK. MUST REMOVE TO PROVIDE ACCESS TO THE SINK.
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, Jul 7, 2025 · Original Source
Canvass
Jun 24, 2025
Pass w/ Conditions
11 recorded violations
notedCode 20Food temperature
Official wording
PROPER COOLING TIME AND TEMPERATURE
Inspector’s notes
NOTED COOKED CHICKEN PILED HIGH IN DEEP COVERED BUS PANS IMPROPERLY COOLING INSIDE THE 3 DOOR TALL REACH-IN COOLER THAT IS NOT MAINTAINING ADEQUATE COLD HOLDING TEMPERATURE. CHICKEN WAS PREVIOUSLY COOKED BETWEEN 11AM AND 12PM. NOTED IMPROPER TEMPERATURES RANGING BETWEEN 96.9F TO 55.7F. REVIEWED PROPER COOLING METHODS AND TIME/TEMPERATURE REQUIREMENTS. ALL DISCARDED. 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.
NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURE IN THE 3 DOOR TALL REACH-IN COOLER. COOKED CHICKEN AT 96.6F, RAW CHICKEN AT 53.2F, MOZZARELLA CHEESE AT 51.9F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
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 THE ABOVE MENTIONED 3 DOOR TALL REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 68.8F WITH FOODS SUCH AS RAW CHICKEN AT 56.6F AND COOKED CHICKEN AT 96.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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.
NOTED PRE-PACKAGED PREPARED SALADS IN DISPLAY COOLER NOT PROPERLY LABELED. MUST PROVIDE THE BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS AND IF ANY ALLERGEN WARNING NEEDED ON ALL PRE-PACKAGED, PREPARED FOODS ON DISPLAY FOR SALE.
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.
MUST NOT USE SODA CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS. FLOORS MUST BE ACCESSIBLE AT ALL TIMES FOR CLEANING AND MONITORING.
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.
MUST NOT USE TINFOIL AS LINER FOR WALLS ON THE COOKS LINE OR EQUIPMENT.----ALL PEELING PLASTIC ON THE METAL SIDE OF THE TWO DOOR TALL REACH-IN COOLER MUST BE REMOVED. ALL MUST BE A SMOOTH, CLEANABLE SURFACE.
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.
HOT WATER DOES NOT COMPLETELY SHUT OFF AT THE REAR PREP/DISH HAND WASHING SINK. MUST REPAIR.
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.
ALL UNNECESSARY ITEMS MUST NOT BE STORED IN THE UTILITY MOP SINK. MUST REMOVE TO PROVIDE ACCESS TO THE SINK.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
BROKEN, INOPERABLE MECHANICAL VENTILATION IN THE WASHROOM. MUST REPLACE/REPAIR.
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, Jun 24, 2025 · Original Source
Canvass
Apr 3, 2024
Pass w/ Conditions
10 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF (TCS FOODS) SAUSAGE,CHEESE,PEPPERONI PIZZA SLICES INTERNAL TEMPERATURES RANGING FROM 90.5F-97.5F INSIDE OF THE HOT HOLDING UNIT AT FRONT SERVICE COUNTER.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $20.00.INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE AT ALL TIMES. 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 NO WORKING THERMOMETER INSIDE THE PIZZA HOT HOLDING UNIT AT FRONT SERVICE COUNTER.INSTRUCTED TO PROVIDE AND MAINTAIN A ACCURATE WORKING THERMOMETER FOR HOT HOLDING UNIT.
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 EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
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
OBSERVED MISSING SINK STOPPERS FOR THE 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS.
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 HANDWASHING SINK SLOW DRAINING AT REAR DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF DEBRI BUILD-UP 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.
OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.INSTRUCTED TO PROVIDE PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO EMPLOYEE HEALTH POLICIES ON SITE AS REQUIRED.INSTRUCTED TO INFORM AND PROVIDE ACKNOWLEDGEMENT OF HEALTH POLICY WITH EMPLOYEE'S SIGNATURES AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-010,CITATION ISSUED.
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.
OBSERVED BULK CONTAINERS IN REAR DRY STORAGE RACK WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR 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.
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE 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.