More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Complaint
Apr 1, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 45.6 F AND 47.3 F INSIDE STAND UP REFRIGERATOR- EGGS, MILK AND PASTRY CREAM. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 15 LBS VALUED AT $150.00.
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.
SOME REACH IN PREP COOLERS DOORS RUBBER GASKETS RIPPED. INSTRUCTED MANAGER MUST REPAIR/REPLACE DAMAGED COOLERS DOORS GASKETS.
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 ONE FOOD HANDLER CERTIFICATE EXPIRED. INSTRUCTED MANAGER FOOD HANDLERS MUST HAVE A VALID/UPDATED 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, Apr 1, 2026 · Original Source
Canvass
Mar 12, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CHIPPED PAINT ON THE WALLS IN THE DINING ROOM AREA AND DRY STORAGE AREA NOTED WALL BASE PEELING OFF IN DINING ROOM. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, 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 EMPLOYEE USING CLEAN WIPING CLOTH TO DRY EQUIPMENT AND UTENSILS AFTER CLEANING AND SANITIZING. INSTRUCTED TO ALLOW CLEAN EQUIPMENT AND UTENSILS TO AIR DRY FOLLOWING CLEANING AND SANITIZING 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.
OBSERVED NONFOOD-CONTACT SURFACES OF REAR PREP TABLE TO BE SOILED WITH DRIED FOOD DEBRIS. 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.
OBSERVED 1-COMPARTMENT SINK DRAIN PLUMBING TO BE LEAKING AND IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 1-COMPARTMENT SINK DRAIN PLUMBING FIXTURE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD 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.
OBSERVED MOP DRYING STORED WITH MOP HEAD DIRECTLY ON FLOOR NEXT TO THE UTILITY SINK. INSTRUCTED TO STORE MOP IN SUCH A WAY THAT PREVENTS CONTAMINATION OF FLOORS AND 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.
Official record from Chicago Department of Public Health, Jul 2, 2024 · Original Source
Canvass
May 23, 2024
Pass w/ Conditions
8 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE. INSTRUCTED TO ENSURE PERSON-IN-CHARGE WITH CERTIFIED MANAGER CERTIFICATE ON-SITE AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER OR ORIGINAL CERTIIFCATE ON-SITE WHILE TCS FOODS ARE PREPARED (CHICKEN, EGG DISHES). INSTRUCTED TO PROVIDE CITY OF CHICAGO CERTIFIED MANAGER TRAINING TO AT LEAST ONE FOOD HANDLING EMPLOYEE AND MAINTAIN CERTIFICATE ON-SITE AT ALL TIMES. 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.
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD-HOLDING: CHICKEN AT 50.1F AND MILK AT 52.1F IN THE KITCHEN AREA SMALL REFRIGERATOR, ORANGE SOUP AT 55.0F IN THE REAR UPRIGHT REFRIGERATOR. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD HELD AT IMPROPER COLD-HOLDING TEMPERATURES. PERSON-IN-CHARGE DISCARDED ALL TCS FOOD HELD AT IMPROPER COLD-HOLDING TEMPERATURES AND DENATURED WITH BLEACH ON-SITE. APPROXIMATELY 15 LBS. VALUED APPROXIMATELY $75.00 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED KITCHEN AREA SMALL REFRIGERATOR AT IMPROPER TEMPERATURE FOR COLD-HOLDING TCS FOOD, 54.0F AMBIENT INTERNAL AIR TEMPERATURE. INSTRUCTED TO REMOVE ALL TCS FOOD FROM COOLER AND CEASE USE OF COOLER TO STORE TCS FOOD UNTIL REPAIRED OR REPLACED AND REINSPECTED BY CDPH. PERSON-IN-CHARGE REMOVED ALL TCS FOOD ITEMS FROM COOLER ON-SITE. COOLER TAGGED FOR REINSPECTION WHILE ON-SITE. 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 EMPLOYEE USING CLEAN WIPING CLOTH TO DRY EQUIPMENT AND UTENSILS AFTER CLEANING AND SANITIZING. INSTRUCTED TO ALLOW CLEAN EQUIPMENT AND UTENSILS TO AIR DRY FOLLOWING CLEANING AND SANITIZING 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.
OBSERVED NONFOOD-CONTACT SURFACES OF REAR PREP TABLE TO BE SOILED WITH DRIED FOOD DEBRIS. 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.
OBSERVED 1-COMPARTMENT SINK DRAIN PLUMBING TO BE LEAKING AND IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 1-COMPARTMENT SINK DRAIN PLUMBING FIXTURE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD 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.
OBSERVED MOP DRYING STORED WITH MOP HEAD DIRECTLY ON FLOOR NEXT TO THE UTILITY SINK. INSTRUCTED TO STORE MOP IN SUCH A WAY THAT PREVENTS CONTAMINATION OF FLOORS AND 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.