ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jun 5, 2026
Pass
3 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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 MILK CRATES BEING USED AS SHELVING THE PREP AND WALI-IN COOLER/FREEZER. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
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, Jun 5, 2026 · Original Source
Complaint Re-Inspection
Oct 22, 2025
Pass
6 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED PACKAGED COOKIES DISPLAYED FOR SALE ON FRONT COUNTER AND NOT LABELED WITH PROPERLY LABELED. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED ITEMS WITH INGREDIENTS, ADDRESS, ALLERGENS, ETC.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASH GUARD ON HAND WASHING SINKS IN FRONT BEVERAGE AND PREP AREAS. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD TO PREVENT POTENTIAL SPLASH AND CONTAMINATION.
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 DAMAGED GASKETS ON FRONT PREP COOLER DOORS. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS 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 DAMAGED AND MISSING BASEBOARDS IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE 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 NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. ALL EMPLOYEES HANDLING FOOD AND/OR EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.
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 NO ALLERGEN TRAINING FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
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, Oct 22, 2025 · Original Source
Complaint
Oct 15, 2025
Pass w/ Conditions
11 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 VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
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 CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 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 OPEN CUP OF LIQUID INSIDE DESSERT DISPLAY CASE. INSTRUCTED MANAGER TO PROVIDE CLOSED LID CONTAINERS FOR EMPLOYEE BEVERAGES TO PREVENT CONTAMINATION.
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 COLD TCS FOOD STORED AT IMPROPER TEMPERATURE DICED TOMATOES 55.3F, POLISH 54.9F, HOT DOGS 49.5F. INSTRUCTED MANAGER TO DISCARD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY 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 FRONT PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 48.3F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 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.
OBSERVE BULK CONTAINERS NOT LABELED IN REAR STORAGE 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASH GUARD ON HAND WASHING SINKS IN FRONT BEVERAGE AND PREP AREAS. INSTRUCTED MANAGER TO INSTALL SPLASH GUARD TO PREVENT POTENTIAL SPLASH AND CONTAMINATION.
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 DAMAGED GASKETS ON FRONT PREP COOLER DOORS. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS 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 DAMAGED AND MISSING BASEBOARDS IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE 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 NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. ALL EMPLOYEES HANDLING FOOD AND/OR EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.
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 NO ALLERGEN TRAINING FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
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, Oct 15, 2025 · Original Source
Canvass Re-Inspection
Oct 4, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 4, 2024 · Original Source
Canvass
Sep 26, 2024
Fail
9 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED VARIOUS TCS FOODS IN THE FRONT PREP COOLER AT INADEQUATE INTERIOR TEMPS SUCH AS 5lbs OF CHICKEN BREAST AT 61.5F, 10lbs CHOP CHICKEN AT 61.3F AND 35lbs OF GROUND BEEF PATTIES AT 54.3F. A TOTAL WEIGHT OF 50lbs AND COST AT $275 WAS DISCARDED AND DENATURED. PRIORITY CITATION #7-38-005 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 FRONT PREP COOLER WHICH HOLDS TCS FOOD AT AN INADEQUATE AMBIENT INTERIOR TEMPERATURE 64.2F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. COOLER WAS TAGGED/HELD FOR INSPECTION, UNTIL INTERIOR TEMP IS 41 OR BELOW. PRIORITY VIOLATION CITATION ISSUED #7-38-005.
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 FROZEN TURKEY AND GROUND BEEF IN THE 3 COMP SINK BEING THAWED OUT. INSTRUCTED MANAGER TO PROPERLY THAW PRODUCT UNDER COOL RUNNING WATER OR INSIDE A COOLER.
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.
INSTRUCTED MANAGER TO PROPERLY LABEL BULK STORAGE CANTAINERS WITH THE PRODUCTS 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 50 LIVE FLIES SCATTERED IN THE STORAGE/PREP AREA ON BOXES, WALL, CEILING AND SHELVING. MUST REMOVE AND DETAIL CLEAN AFFECTED AREA. CALL PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION #7-38-020(A).
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.
MUST CLEAN WALLS AND CEILING IN THE PREP AREA TO REMOVE FOOD SPLATTER.
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 CLEAN THE INTERIOR SHELVING OF THE COOLERS TO REMOVE SPILLS AND/OR DEBRIS.
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 HAND SINK IN THE REAR PREP AREA WITH LEAKS AT THE FAUCET AND UNDERNEATH AT THE PIPING. MUST REPAIR AND MAINTAIN.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST CLEAN THE FILTERS, LIGHT SHIELDS AND HOOD ABOVE COOKING EQUIPMENT TO REMOVE DEBRIS AND/OR GREASE
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.