OBSERVED EXPOSED HANDWASHING SINK IN FRONT PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES.
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 EXPOSED HANDWASHING SINK IN FRONT PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES.
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 10, 2026 · Original Source
Complaint
Sep 3, 2026
Fail
9 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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 EMPLOYEES NOT WEARING HAIR RESTRAINS WHEN FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINT AT ALL TIMES WHEN FOOD IS PREPARED AND SERVED.
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 WIPING CLOTHS STORED ON TOP OF PREP TABLES IN REAR KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION 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.
OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE MEAT CHEST FREEZERS. MUST REMOVE ICE AND CLEAN CHEST FREEZES.
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 EXPOSED HANDWASHING SINK IN FRONT PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES.
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 DIRT AND FOOD DEBRIS ON WALLS AND CEILING IN REAR KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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.
PERSON IN CHARGE UNABLE TO PROVIDE FOOD HANDLER CERTIFICATES FOR THE REQUIRE EMPLOYEES. INSTRUCTED ABOVE THAT ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS 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.
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2625704 ON 10/21/26. #39. OBSERVED BOXES OF RAW MEAT STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO ELVATE BOXES OF MEAT AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION OR PROVIDE MORE STORAGE OR SHELVING #47. OBSERVED ALUMINUM FOIL BEING USED AS A LINER ON THE SHELVING UNDERNEATH PREP TABLE IN THE MAIN COOKING AREA. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE. #55. OBSERVED DIRT AND FOOD DEBRIS ON WALLS AND CEILING IN REAR KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES. 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 3, 2026 · Original Source
Canvass
Oct 21, 2025
Pass
3 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED BOXES OF RAW MEAT STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO ELVATE BOXES OF MEAT AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION OR PROVIDE MORE STORAGE OR SHELVING.
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 ALUMINUM FOIL BEING USED AS A LINER ON THE SHELVING UNDERNEATH PREP TABLE IN THE MAIN COOKING AREA. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS 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.
MUST REMOVE AND CLEAN DUST AND FOOD RESIDUE ACCUMULATION FROM SHELVING IN THE MAIN COOKING AREA 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, Oct 21, 2025 · Original Source
Canvass
Oct 3, 2024
Pass
5 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
NOTED A CONTAINER OF FROZEN MUSHROOM ON PREP TABLE BY THE DISH WASHING AREA DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.
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 DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY 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.
NOTED LOW WATER PRESSURE AT THE REAR EXPOSED HANDWASHING SINK WITH LEAKING PIPE AT THE BOTTOM OF SINK. INSTRUCTED TO REPAIR AND MAINTAIN AND INCREASE WATER PRESSURE TO MEET CITY CODE REQUIREMENTS.
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.
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
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.