More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Apr 28, 2026
Pass
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED DEVICE WITH TUBES ATTACHED ON WALL ABOVE HAND SINK LOCATED IN 2ND FLOOR PREP AREA.
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 FOOD CONTAINERS OUT OF ORIGINAL PACKAGING WITHOUT A NAME(SUGAR, FLOUR). INSTRUCTED TO PROVIDE A COMMON NAME ON ALL FOOD CONTAINERS.
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 ONE FOOD EMPLOYEE NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT WHEN PREPARING FOOD.
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 MINOR MINERAL BUILD UP INSIDE OF SODA GUN LOCATED AT MAIN BAR. MUST 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.
OBSERVED GREASE ACCUMILATION ON SIDE OF FRYER LOCATED ON 1ST FLOOR PREP AREA. MUST 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.
OBSERVED MINOR GREASE SPILLS ON FRONT OF OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED 2 BURNT OUT LIGHTS AT VENTILATION HOOD LOCATED IN BASEMENT PREP. MUST REPLACE.
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.
Official record from Chicago Department of Public Health, Apr 28, 2026 · Original Source
Complaint Re-Inspection
Oct 9, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 9, 2025 · Original Source
Complaint
Aug 19, 2025
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED SERVICE HANDSINK NOT IN USE IN RESTAURANT DINING HALL NEAR SOUP STATION NOT REACHING MINIMUM HOT WATER TEMP OF 100 F. SINK SERVICED DURING INSPECTION. NO 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.
NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD IN SOUTH KITCHEN 2 DOOR REFRIGERATOR. SLICED PORK 46.9 F, BEEF AND VEGGIE ROLL UPS 53.7 F, BARLEY PORK SAUSAGE 52.8 F, PORK 50 F. PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (PORK, BEEF, CHICKEN, PASTA, AND CABBAGE) FROM COOLER AND DISCARDED AND DENATURED APPROX. 61 LBS VALUED AT $250 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED BUFFET FOOD NOT PROTECTED. HOT HOLDING UNITS HAVE NO SNEEZE GUARDS. INSTRUCTED TO INSTALL SNEEZE GUARDS THAT ARE 48 INCHES ABOVE GROUND PER FDA RECOMMENDATIONS. PRIORITY VIOLATION #7-38-005. NO CITATION ISSUED.
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.
NOTED CLUTTERED UTILITY CLOSET NEAR REAR SERVICE ELEVATOR. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS. ELEVATE ALL KEPT ITEMS ON PROPER SHELVING THAT IS SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES FROM THE GROUND.
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, Aug 19, 2025 · Original Source
Canvass
Feb 4, 2025
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST PROVIDE GARBAGE CAN NEAR HAND WASHING SINKS IN PREP AREAS.
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 PINK MINERAL BUILD UP INSIDE ICE MACHINE NEAR BANQUET HALL WAY. MUST 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.
OBSERVED NO LABEL ON SPICES CONTAINER IN KITCHEN. MUST PROVIDE 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 OUTSIDE OIL TANK CONTAINER WITH MINOR GREASE BUILD UP ON FRONT END. MUST CLEAN 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.
Official record from Chicago Department of Public Health, Feb 4, 2025 · Original Source
Canvass
Apr 8, 2024
Pass w/ Conditions
13 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
NOTED EMPLOYEE WHILE WEARING GLOVES WIPED THEIR HANDS ON DIRTY WASH CLOTHS AND ON THEIR APRONS, WENT TO THE STORAGE AREA AND CAME BACK TO CONTINUE PREPARING FOOD. ALL WAITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE POLICY OF CHANGING GLOVES AND WASHING HANDS WHEN MOVING FROM ONE TASK TO ANOTHER. PRIORITY VIOLATION#7-38-010. 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.
NOTED INTERNAL TEMPERATURE OF SOME TCS FOODS AT THE HOT HOLDING DISPLAY AREA TO BE IMPROPER:-BEEF 130.8F, HAM 121F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS WORTH 4LBS AND $40 THROUGH DENATURING PROCESS.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.
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS AT THE BUFFET DIPLAY LINE TO BE IMPROPER:-BURRITOS 55.2F, SLICED HAM 54.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
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 ICE BUILD UP INSIDE THE WALK IN COOLER ON THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
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 A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE 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.
NOTED LEAKAGE AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINKS AT THE DISH WASHING AREA AND PIEROGI PREP AREA. INSTRUCTED TO 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.
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
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.
NOTED SIDE EXIT DOOR AT THE KITCHEN NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOTED A SLICER BY THE DRAIN BOARD OF THE HAND WASH SINK AND NO SPLASHGUARD BETWEEN THE HAND WASHING SINK AND THE DRAIN BOARD . MUST INSTALL A WASHABLE SPLASHGUARD.
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.
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT BASEMENT PIEROGI FOOD PREP AREA 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 WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS AT THE EMPLOYEE WASHROOM OF THE BASEMENT DISHWASHING/FOOD PREP AREA. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
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 HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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.