ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Oct 30, 2025
Pass w/ Conditions
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND WASHING BLOCKED BY SANITIZER BUCKETS STORED IN HAND WASHING SINKS. INSTRUCTED MANAGER TO ENSURE HAND WASHING SINKS ARE USED FOR HAND WASHING ONLY AND NOT STORAGE. MANAGER REMOVED BUCKETS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
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 DISH MACHINE AT BAR PROVIDING A FINAL CHLORINE SANITIZER CONCENTRATION OF 0PPM. INSTRUCTED MANAGER TO ENSURE FINAL CHLORINE SANITIZER CONCENTRATION OF AT LEAST 50 PPM IS PROVIDED. TECHNICIAN ON SITE REPAIRED DISH MACHINE. 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 LARGE KETTLE WHICH CANNOT BE MOVED. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEEDURE.
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, Oct 30, 2025 · Original Source
Short Form Complaint
Sep 25, 2024
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED DUMP/FOOD PREP SINK IN 2ND FLOOR PASTRY KITCHEN AREA PROVIDED WITH HANDWASHING SOAP. INSTRUCTED TO REMOVE HANDWASHING AIDS AND DEVICES SUCH AS SOAP OR DISPOSABLE PAPER TOWELS FROM SINKS NOT DESIGNATED FOR USE AS A HANDWASHING SINK 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 SEVERAL COLD-HOLDING UNITS IN THE 1ST FLOOR MAIN KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER FOR EACH COLD-HOLDING UNIT USED TO STORE TCS FOOD IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED MULTI-USE TUPPERWARE CONTAINERS AND BOWLS USED AS SCOOPS IN DRY FOOD STORAGE CONTAINERS IN THE 1ST FLOOR AND BASEMENT KITCHEN AREAS. INSTRUCTED TO REMOVE MULTI-USE UTENSILS AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING 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 MULTI-USE EQUIPMENT AND UTENSILS (PLATES, BOWLS) STORED UNCOVERED/NOT INVERTED ALONG THE TOP SHELF OF THE 1ST FLOOR KITCHEN PREP LINE. INSTRUCTED TO STORE MULTI-USE EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION FROM THE ENVIRONMENT 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 THE FOLLOWING PLUMBING FIXTURES TO BE IN POOR REPAIR, BUT FUNCTIONAL: SMALL LEAK AT BASEMENT AREA 3-COMPARTMENT SINK DRAIN PLUMBING, SMALL LEAK AT BASEMENT AREA UTILITY SINK FAUCET PLUMBING. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES TO ELIMINATE LEAKS 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.
Official record from Chicago Department of Public Health, Sep 25, 2024 · Original Source
Canvass
Jul 17, 2024
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED SEVERAL HANDWASHING SINKS THROUGHOUT THE FACILITY MISSING HANDWASHING SIGNAGE: 1ST FLOOR BAR AREA, 1ST FLOOR REAR KITCHEN AREA (NEAR WAREWASHING AREA ENTRANCE), 1ST FLOOR COFFEE STATION. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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 SEVERAL COLD-HOLDING UNITS IN THE 1ST FLOOR MAIN KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER FOR EACH COLD-HOLDING UNIT USED TO STORE TCS FOOD IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION 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 SEVERAL BULK DRY FOOD CONTAINERS IN THE BASEMENT KITCHEN AREA MISSING ADEQUATE FOOD LABELING. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD 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 MULTI-USE EQUIPMENT AND UTENSILS (PLATES, BOWLS) STORED UNCOVERED/NOT INVERTED ALONG THE TOP SHELF OF THE 1ST FLOOR KITCHEN PREP LINE. INSTRUCTED TO STORE MULTI-USE EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION FROM THE ENVIRONMENT 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED MULTI-USE TUPPERWARE CONTAINERS AND BOWLS USED AS SCOOPS IN DRY FOOD STORAGE CONTAINERS IN THE 1ST FLOOR AND BASEMENT KITCHEN AREAS. INSTRUCTED TO REMOVE MULTI-USE UTENSILS AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING 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 THE FOLLOWING PLUMBING FIXTURES TO BE IN POOR REPAIR, BUT FUNCTIONAL: SMALL LEAK AT BASEMENT AREA 3-COMPARTMENT SINK DRAIN PLUMBING, SMALL LEAK AT BASEMENT AREA UTILITY SINK FAUCET PLUMBING. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES TO ELIMINATE LEAKS 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.