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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass Re-Inspection
Mar 17, 2025
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
SOME FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
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, Mar 17, 2025 · Original Source
Canvass
Mar 10, 2025
Fail
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
WE OBSERVED TCS COOKED FOOD AT IMPROPER TEMPERATURE INSIDE STAND UP PREP AREA 2-DOOR COOLER: VARIOUS KIND OF COOKED VEGGIES: CHICK PEAS,BEANS, GREENS, RICE AND MEAT. TEMPERATURE FROM 50.0 F TO 51.0 F. INSTRUCTED MANAGER COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY EMPLOYEES. 20 LBS, VALUE AT $200.00. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
FOUND PREP AREA STAND UP 2-DOOR REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.0 F. FOUND COOKED RICE, COOKED VEGGIES, ETC. INSIDE COOLER. INSTRUCTED MANAGER MUST REPAIR SAID COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 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 8 LIVE ROACHES ON WALL AT FRONT SERVICE STATION BY POSTED LICENSES AND 20 MICE DROPPINGS ON REAR STORAGE ROOM DESKTOP. INSTRUCTED MANAGER MUST REMOVE ALL INSECT ACTIVITY AND MICE DROPPINGS BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 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.
FOUND WALLS IN REAR FOOD PREP AREA AND DISH AREA WITH ACCUMULATED FOOD DEBRIS AND SPLATTER. FOUND DUSTY CEILING VENTS IN WALK IN COOLER, REAR DISH AREA, AND 1ST FLOOR WOMEN'S RESTROOM. INSTRUCTED TO CLEAN AND MAINTAIN ALL OF THE ABOVE.
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.
SOME FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
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, Mar 10, 2025 · Original Source
Complaint Re-Inspection
Aug 8, 2024
Pass
6 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED USED WIPING CLOTHS ON TOP PREP TABLES .MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO 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.
ICE BUILD-UP AT CONDENSER UNIT INSIDE THE REACH-IN COOLER IN PREP AREA. INSTRUCTED TO REPAIR ISSUE
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.
DELIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE. CLEAN THE INTERIOR OF THE PREP TABLES, AND INTERIOR AND EXTERIOR HANDLES OF PREP COOLERS ALL SHELVES UNDER PREP TABLES.REMOVE FOOD DEBRIS ON SHELVES INSIDE COOLERS.EXCESS GREASE ON ONE BURN UNITS.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.
LEAKING DRAIN PIPES UNDER THE LOW TEMP DISHMACHINE.ALSO ONE PIPE DOESN"T DRAIN ON FLOOR DRAIN, INSTRUCTED TO RELOCATE AT FLOOR DRAIN. REPAIR LEAKING HOT WATER HANDLE AT HANDWASHING SINK IN DISH ROOM
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.
CEMENT FLOOR BY THE MOP SINK WITH ROUGH SURFACE,NOT EASILY CLEANABLE.REPAIR ISSUE WITH A SMOOTH,CLEANABLE SURFACE
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
BROKEN LIGHT SHIELD IN PREP AREA ABOVE PREP TABLE,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, Aug 8, 2024 · Original Source
Complaint
Jun 10, 2024
Pass w/ Conditions
11 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
WE OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUT THEM THROUGH THE LOW TEMP DISH MACHINE AND WITHOUT HAND WASHING HANDLED AND STORED CLEAN DISHES. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE, 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HOT WATER WAS PROVIDED AT HANDWASHING SINK AT DISH ROOM. MUST PROVIDE HOT WATER AT SAID SINK, WITH A MINIMUM TEMPERATURE OF 100F.EMPLOYEE TURNED ON THE HOT WATER VALVE FROM UNDER THE HANDWASHING SINK. PRIORITY 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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED TWO CANS OF USED "RAID" BRAND ANT & ROACH INSECTICIDE ON THE TOP SHELF UNDER THE PREP TABLE IN THE KITCHEN BY A SACK OF POTATOES, AND CLEAN UTENSILS. ONE CAN OF USED "RAID" ON THE SHELF AT THE FRONT PREP AREA UNDER THE FRONT SERVING COUNTER BY AN OPEN BAG OF DISPOSABLE DISHES, AT THE SAME AREA A BOTTLE OF USED WINDEX. A GLADE AIR FRESHENER STORED WITH DRY FOOD AND FOOD CONTAINERS.A CAN OF USED WD-40 STORED UNDER PREP TABLE WITH FOOD(RICE) AND CLEAN GLASSES. RAID CANS WERE LABELED FOR HOUSEHOLD USE ONLY MUST NOT BE USED FOR RETAIL ESTABLISHMENTS. INSECTICIDE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
FOUND REACH-IN COOLER IN REAR PREP AREA AT AIR TEMP OF 47.9F TO 50.2F. EVIDENCE OF COOLER IN USE, AND FRESH FOOD DEBRIS ON SHELVES AND THROUGHOUT THE UNT. GLASS DOOR IS EXTREMELY DIRTY AND GREASE WITH FOOD. SOME FOOD STORED INSIDE FILTY FOOD BAGS. TAGGED "UNIT HELD FOR INSPECTION", "DO NOT USE" REPAIR ISSUE. UNIT MUST MAINTAIN 41F AND BELOW. 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.
FEW EMPLOYEE DID NOT HAVE EFFECTIVE HAIR RESTRAINT. INSTRUCTED TO PROVIDE. ANYONE ENTERING IN THE KICHEN OR PREPARING FOOD MUST WEAR HAIR RESTAINANT,INCLUDED DISH ROOM
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 USED WIPING CLOTHS ON TOP PREP TABLES .MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO 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.
ICE BUILD-UP AT CONDENSER UNIT INSIDE THE REACH-IN COOLER IN PREP AREA. INSTRUCTED TO REPAIR ISSUE
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.
DELIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE. CLEAN THE INTERIOR OF THE PREP TABLES, AND INTERIOR AND EXTERIOR HANDLES OF PREP COOLERS ALL SHELVES UNDER PREP TABLES.REMOVE FOOD DEBRIS ON SHELVES INSIDE COOLERS.EXCESS GREASE ON ONE BURN UNITS.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.
LEAKING DRAIN PIPES UNDER THE LOW TEMP DISHMACHINE.ALSO ONE PIPE DOESN"T DRAIN ON FLOOR DRAIN, INSTRUCTED TO RELOCATE AT FLOOR DRAIN. REPAIR LEAKING HOT WATER HANDLE AT HANDWASHING SINK IN DISH ROOM
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.
CEMENT FLOOR BY THE MOP SINK WITH ROUGH SURFACE,NOT EASILY CLEANABLE.REPAIR ISSUE WITH A SMOOTH,CLEANABLE SURFACE
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
BROKEN LIGHT SHIELD IN PREP AREA ABOVE PREP TABLE,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, Jun 10, 2024 · Original Source
Complaint Re-Inspection
Jan 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 18, 2024 · Original Source
Complaint
Jan 9, 2024
Fail
11 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
FOUND 10 PLATES OF COOKED RICE STORED INSIDE THE TWO DOOR COOLER AT TEMP OF 89F. NO TIME AND TEMPERATURE LOG PROVIDED.TWO OTHER PLATES WITH COOKED RICE STORED ON PREP TABLE BY THE STOVE A TEMP OF 96F.FOOD DISCARDED AND DENATURED. PRIORITY VIOLATION:7-38-005,CONSOLITED WITH BELOW 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.
WE OBSERVED TCS COOKED FOOD AT IMPROPER TEMPERATURE: VARIOUS KIND OF COOKED VEGGIES: CHICK PEAS,BEANS, GREENS AND MEAT. TEMPERATURE FROM 44.5F TO 48.7F. MENTIONED FOOD WERE STORED INSIDE DIFFERENT COOLER UNITS. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED BY EMPLOYEES.POUND 200.VALUE 2.000. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
FOUND TWO DOOR REACH-IN COOLER IN REAR PREP AREA AT AIR TEMP OF 48.9F TO 51F.TCS COOKED FOOD WERE STORED INSIDE UNIT:RICE,VEGGIE,MEATS ETC. COOLER MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED UNIT HELD FOR INSPECTION" DO NOT USE" REPAIR ISSUE. 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.
NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED
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.
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED SEVERAL LARGE POTS ON PREMISES AT DISHROOM, WHICH ARE TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK. MUST REMOVE THE POTS OR PROVIDE A WRITTEN ALTERNATIVE CLEANING METHOD WHICH IS ACCEPTABLE TO CDPH.
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.
FOOD MUST BE LABELED WITH A COMMON NAME: SUGAR,FLOUR 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.
WE OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUT THEM THRU THE LOW TEMP DISH MACHINE (RINSED HIS HANDS WITH WATER SPRAY) AND WITHOUT PROPER HAND WASHING HANDLED AND STORED CLEAN DISHES.ANOTHER EMPLOYEE WASHED HIS HANDS AT PREP SINK. MUST WASH HANDS ONLY AT HANDWASHING SINK.MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE PRIORITY FOUNDATION 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HOT WATER PROVIDED AT HANDWASHING SINK AT DISH ROOM. MUST PROVIDE HOT WATER AT SAID SINK,WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY 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.
WE OBSERVED PREPARED AND COOKED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS(COOKED MEAT AND VEGGIE,ETC) . FOOD DISCARDED. PRIORITY FOUNDATION VIOLATION:7-38-005. CITATION ISSUED.
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.
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR FOR SEATING.
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.