NOTED ENCRUSTED DRIPPING GREASE ON EXTERIOR OF OUTDOOR GREASE RECEPTACLE. INSTRUCTED TO DEEP CLEAN, SANITIZE 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.
NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED ALL
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.
NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2621829 CONDUCTED ON 8/06/2025. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (10) OBSERVED NO HAND-WASHING SIGNS AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.----- (37) OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.----- (38) OBSERVED FLY STRIPS HANGING FROM CEILING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REMOVE ALL FLY STRIPS FROM PREP AND DISH WASHING AREAS.----- (49) OBSERVED DEBRIS ON INTERIOR AND EXTERIOR SURFACES FRYER CABINETS, PREP TABLES, SHELVING UNITS COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.----- (55) OBSERVED FOOD SPILLS ON WALLS AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN WALLS AND FLOORS IN ALL AREAS.----- (55) OBSERVED LOOSE AND MISSING BASEBOARDS ALONG WALLS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE BASEBOARDS AND MAINTAIN.----- (56) OBSERVED GREASE BUILDUP ON FILTERS AND INTERIORR SURFACES OF VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.----- (56) OBSERVED LOOSE LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO SECURE ALL LIGHT SHIELDS AND MAINTAIN.----- (57) OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Sep 23, 2026 · Original Source
Complaint
Aug 6, 2025
Pass
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
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 BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
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 FLY STRIPS HANGING FROM CEILING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REMOVE ALL FLY STRIPS FROM PREP AND DISH WASHING AREAS.
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 FOOD ITEMS STORED ON FLOOR INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR AND MAINTAIN.
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 DEBRIS ON INTERIOR AND EXTERIOR SURFACES FRYER CABINETS, PREP TABLES, SHELVING UNITS COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
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 FOOD SPILLS ON WALLS AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN WALLS AND FLOORS IN ALL AREAS.
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
OBSERVED GREASE BUILDUP ON FILTERS AND INTERIORR SURFACES OF VENTILATION HOOD. 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.
OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES AND MAINTAIN.
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, Aug 6, 2025 · Original Source
Canvass
Mar 19, 2025
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HAND WASHING SIGNAGE AT THE HAND WASHING SINKS. INSTRUCTED TO PROVIDE 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.
MALE FOOD HANDLER AND DISH WASHER NOT WEARING HAIR/BEARD RESTRAINTS. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR/BEARD RESTRAINT. MAINTAIN SAME.
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.
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
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.
TOP SURFACE OF THE WASHBOWL IN THE TOILET ROOM NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK 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.
THE FLOORS INSIDE THE WALK IN COOLER/FREEZER WITH FOOD, DIRT AND SLIPPERY. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
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, Mar 19, 2025 · Original Source
Canvass
Mar 15, 2024
Pass
7 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE WALLS AROUND THE COOKING EQUIPMENT, SINK AND PREP TABLES WITH FOOD SPLATTER AND DIRT. -FLOOR DRAINS UDNER THE SINKS AND FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS, FLOOR DRAINS AND FLOORS THROUGHOUT.
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 LARGE BULK INGREDIENT CONTAINER NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
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 MALE FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA AND HANDLING FOOD. MAINTAIN SAME.
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.
OBSERVED THE INTERIOR OF THE FRYERS WITH GREASE, FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
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
OBSERVED THE LIGHT INSIDE THE WALK IN FREEZER SHIELD MISSING. INSTRUCTED TO PROVIDE AND MAINTAIN A SHIELD OVER THE LIGHT.
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 THE FOOD HANDLER ON SITE WITH AN EXPIRED CERTIFICATE. INSTRUCTED TO RENEW AND MAINTAIN A CURRENT CERTIFICATE AT ALL TIMES.
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 THE CFM ON SITE WITH NO ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN ALL CFMs WITH CURRENT ALLERGEN CERTIFICATES.
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, Mar 15, 2024 · Original Source
Canvass
Oct 13, 2023
Pass w/ Conditions
10 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE FOOD PREP AREA, DISHWASHING AREA, AND TOILET ROOM. INSTRUCTED TO PROVIDE 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 EMPLOYEE RINSE STRAINER IN THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED MANAGER TO ADEQUATELY WASH, RINSE, AND SANITIZE DISHES IN THE THREE COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025 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 THE WALLS UNDER THE THREE COMPARTMENT SINK AND THE FOOD PREP TABLES IN THE FRONT FOOD PREP AREA SOILED AND DISCOLORED. INSTRUCTED TO CLEAN SAID WALLS 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 TCS FOODS; FRIED CHICKEN LEG QUATERS AND CHICKEN WINGS STORED ON THE SHELVING UNIT BELOW THE FOOD PREP TABLE IN THE FRONT FOOD PREP AREA AND IN AN FRYING BASKET IN THE DISHWASHING AREA AT IMPROPER TEMPERATURES RANGING 69.6F-112.6F. INSTRUCTED MANAGER TO KEEP COOKED FOODS AT A HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES. FOOD VALUED AT $60 AT 15LBS. MANAGER VOLUNTARILY DISCARD & DENATURED FOOD. 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 IMPROPER TEMPERATURES OF CHICKEN DRUMSTICKS AND THIGH QUARTERS STORED ON THE FLOOR IN THE DISHWASHING AREA. THE TEMPERATURES OF THE CHICKEN RANGED 51.4F-59.5F. MANAGER DISCARDED PRODUCT, APPROXIMATELY 160 LBS AT $200 DISCARDED. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION ABOVE
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 IMPROPER THAWING FOR CHICKEN STORED IN THE DISHWASHING AREA. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER. 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.
OBSERVED 3 TONGS STORED ON THE SLASH GUARD OF THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROPERLY STORE SAID KITCHENWARE 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED A DAMAGED SINK STOPPER FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AN ADEQUATE SINK STOPPER 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.