Official record from Chicago Department of Public Health, Aug 13, 2026 · Original Source
Canvass Re-Inspection
Aug 14, 2025
Pass
7 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING PORK, BEEF, SLICED TOMATOES, EGGS. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM CERTIFICATE HOLDER ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #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.
4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETERS FOR INSIDE ONE DOOR REFRIGERATOR WITH COLD HOLD ATTACHED AND UNIT WHERE SALSA IS STORED IN FRONT PREP AREA. MUST MAINTAIN.
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.
4-601.11(C) OUT C 11/07/2025 OBSERVED ALL HEAVY EQUIPMENT ACCUMULATED DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA AS WELL AS SALSA COOLING UNIT NEAR THE REGISTER. INTRUCTED TO CLEAN INTERIOR AND EXTERIOR ALL SAID EQUIPMENT 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.
5-205.15 OBSERVED 3 COMPARTMENT SINK PIPING UNDERNEATH SINK BASINS LEAKING INTO A LARGE BUCKET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
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.
6-501.13 OBSERVED GREASE BUILDUP ON FLOOR UNDERNEATH FRYERS, INSTURCTED TO REMOVE, 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 OBSERVED VETILATION HOOD EQUIPMENT ABOVE GRILL WITH BUILDUP OF DUST DIRT AND OTHER DEBRIS. INSTRUCTED TO 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.
2-102.13 EXPIRED ALLERGEN TRAINING CERTIFICATES POSTED ON SITE, INSTRUCTED TO UPDATE ALL ALLERGEN TRAINNG CERTIFICATES AS REQUIRED FOR CERTIFIED FOOD MANAGERS.
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, Aug 14, 2025 · Original Source
Canvass
Aug 7, 2025
Pass w/ Conditions
12 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING RIBS, CARNITAS, RICE, BEANS. INSRUCTED TO PROVIDE AT LEAST ONE WHILE OPEN AND OPERATING AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO PROOF OF VERIFIABLE SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-010. 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 APPROX. 10 LBS RICE STORED ON TOP OF PREP TABLE IN CONTAINER AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE @115F. INSTRUCTED TO HOLD ALL HOT HELD FOOD ITEMS AT 135F OR HIGHER AND MAINTAIN. PIC VOLUNTARILY DISCARDED AT THIS TIME. 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 APPROXIMATELY 5 DOZEN EGGS, 4LBS CHICKEN BREAST, 2 LBS COOKED CHICKEN PARTS, 3 LBS SLICED TOMATO FOUND AT IMPROPER TEMPERATURED DURING TIME OF INSPECTION. NOTED TEMPERATURE OF ALL SAID ITEMS RANGING BETWEEN 55-65F AND STORED INSIDE UPRIGHT COOLER LOCATED IN FRONT PREP AREA. INSTRUCTED TO HOLD ALL COLD HELD TCS FOODS @41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. PLEASE SEE ABOVE VIOLATION FOR CITATION INFORMATION.
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 UPRIGHT COOLING UNIT LOCATED IN FRONT PREP AREA ACROSS FROM GRILLS AT IMPROPER COLD HOLDING TEMPERATURE. NOTED TEMPERATE @62F DURING TIME OF INSPECTION, WHILE STORING TCS FOODS. INSTRUCTED TO DISCONTINTUE USE OF EQUIPMENT, REPAIR AND MAINTAIN TEMPERATURE @41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.
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 TO PROVIDE THERMOMETERS FOR INSIDE ONE DOOR REFRIGERATOR WITH COLD HOLD ATTACHED AND UNIT WHERE SALSA IS STORED IN FRONT PREP AREA. MUST MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED LARGE BINS OF COOKED BEANS AND PEPPERS STORED ON FLOOR IN PREP /DISHWASHING AREA. INSTRUCTED TO STORE FOOD AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONTAMINATION. MUST MAINTAIN.
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 ALL HEAVY EQUIPMENT ACCUMULATED DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA AS WELL AS SALSA COOLING UNIT NEAR THE REGISTER. INTRUCTED TO CLEAN INTERIOR AND EXTERIOR ALL SAID EQUIPMENT 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 3 COMPARTMENT SINK PIPING UNDERNEATH SINK BASINS LEAKING INTO A LARGE BUCKET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
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 GREASE BUILDUP ON FLOOR UNDERNEATH FRYERS, INSTURCTED TO REMOVE, 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED VETILATION HOOD EQUIPMENT ABOVE GRILL WITH BUILDUP OF DUST DIRT AND OTHER DEBRIS. INSTRUCTED TO 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.
OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES POSTED ON SITE, INSTRUCTED TO UPDATE ALL ALLERGEN TRAINNG CERTIFICATES AS REQUIRED FOR CERTIFIED FOOD MANAGERS.
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, Aug 7, 2025 · Original Source
Canvass
Jun 11, 2024
Pass w/ Conditions
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED LOOSE FAUCET IN WOMAN'S WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
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 TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: TOMATOES 50.OF SOUR CREAM 50.0F AND BEEF CHEEK 68.9F ON PREP TABLE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 65 LBS OF PRODUCTS WORTH $270.00 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
"NOTED TEMPERATURE OF COLD HOLD COOLER TO BE IMPROPER AT 50.0F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. THE PERSON IN CHARGE SERVICED THE COOLER UNIT DURING THE INSPECTION. THE COOLER UNIT WAS OBSERVED AT 30.0F AFTER THE INSPECTION. 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 WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST 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.
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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 INTERIOR OF THE REACH-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL 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 MAINTENANCE TOOLS SUCH AS BROOMS, MOPS, AND DUST PANS STORED ON THE FLOOR IN THE REAR UTILITY AREA. INSTRUCTED TO STORE PROPERLY 6 INCHES ABOVE THE FLOOR OR MORE.
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.