ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Aug 10, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
Found 10 lbs of cooked chicken and pork held at 54.3f, in front prep cooler, instructed manager to keep all cold TCS foods held at 41f or lower. Priority violation 7-38-005. Food discarded valued at $50.
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
Front prep cooler air temperature at 55.3f, cooler is used to hold cooked meats, instructed to keep all coolers' temperature at 41f or lower. Priority violation 7-38-005. Cooler is tagged not allowed to use, must contact the office of CDPH for tag removal request when repaired.
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.
No grease trap provided to basement's 3-comp sink, instructed to install.
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, Aug 10, 2026 · Original Source
Canvass
Jul 11, 2025
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOODS STORED AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. THEY ARE AS FOLLOWS: APPROXIMATELY 3 HALF GALLONS STRAWBERY YOGURT, 12 QUARTS YOGURT SMOOTHIE, VARIETY YOGURT CUPS, 24 70Z YOGURTS, 12 8 OZ STRAWBERRY MILK, 12 80Z CHOCLATE MILK) TEMPERATURES RANGING BETWEEN 49F-53F AND STORED IN DISPLAY COOLER LOCATED IN GROCERY AREA AT THIS TIME. NOTED APPROXIMATELY 50 LBS MEXICAN SAUSAGE AT @ 70F HANGING IN BUTCHER PREP AREA.INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD TCS FOODS @41F AND BELOW AT ALL TIMES. PRIORITY VIOLATION. ALL SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED AT THIS TIME.
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED MEXICAN SAUSAGE HANGING ON METAL RACK LOCATED IN BUTCHER PREP AREA DURING TIME OF INSPECTION AT ROOM TEMPERATURE. NO APPROVED PROCESS PROVIDED AT THIS TIME AS REQUIRED BY CDPH. INSTRUCTED TO PROVIDE FOR TCS FOODS AND MAINTAIN. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED. PERSON IN CHARGE DISCRDED AT THIS TIME.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
8-103.11 OBSERVED MEXICAN SAUSAGE ON SITE AIR DRYING IN PREP AREA WITHOUT HACCP OR VARIANCE AS REQUIRED BY CODE. ALL SAID FOOD ITEMS WAS DISCARDED AT THE CLOSE OF INSPECTION. PRIORITY FOUNDATION VIOLATION. #7-38-005. SEE VIOLATION #29 FOR CITATION INFORMATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED DISPLAY COOLER AT IMPROPER TEMPERATURES FOR COLD HOLDING. NOTED UNIT @50F DURING TIME OF INSPECTION WHILE STORING TCS FOODS (VARIETY YOGURT DRINKS, SMOOTHIES, YOGURT CUPS. INSTRUCTED TO REPAIR UNIT TO 41F OR BELOW AS REQUIRED. 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 USED TONGS STORED IMPROPERLY ON TOP OF HOT HOLD UNIT EQUIPMENT WHEN NOT IN USE IN TACO PREP. INSTURCTED TO STORE INSIDE FOOD WITH HANDLES UPRIGHT TO PREVENT POSSIBLE CONTAMINATION FROM THE PUBLIC.
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 MEAT DISPLAY COOLER EQUIPMENT ENCRUSTED WITH DRIED FOOD DEBRIS WHERE SLIDING DOORS ARE IN PLACE. INSTRUCTED TO CLEAN 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 11, 2025 · Original Source
Canvass
Jan 17, 2024
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNAGE AT THE HAND SINK LOCATED IN THE BASEMENT FOOD PREP/DISH AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. THE MANAGER PROVIDED A HAND WASHING SIGN DURING THE INSPECTION.
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 DRAINPIPE LEAKING UNDER HAND WASHING SINK AT THE HANDSINK LOCATED IN THE BASEMENT FOOD PREP/ DISH AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
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.