OBSERVED GREASE SPILLS ON 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.
Official record from Chicago Department of Public Health, Aug 22, 2025 · Original Source
Non-Inspection
Aug 11, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 11, 2025 · Original Source
Non-Inspection
Jul 14, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 14, 2025 · Original Source
Canvass
Oct 4, 2024
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HANDWASH SIGNAGE IN GUEST/EMPLOYEE WASHROOMS AND FRONT BAR AND KITCHEN HANDSINK. INSTRUCTED TO PROVIDE 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.
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS CHICKEN 51.3 F, COOKED SHRIMP 52.8 F, RAW SHRIMP 51.9 F, HAMBURGER 49.6 F, MARINARA 47.3 F. APPROXIMATELY 2O LBS VALUED AT $110.37 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. 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 AMBIENT AIR OF 3 DOOR COOLER AT 44.6 F. 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 DRY SEASONINGS IN UNLABLED CONTAINERS IN KITCHEN. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES OF BULK FOOD ITEMS GOODS REMOVED FROM ITS ORIGINAL CONTAINER
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.
NOTED CLUTTER IN BASEMENT HOT WATER HEATER CLOSET, WINE STORAGE AREA, AND AREA BETWEEN WINE STORAGE AND WALK IN COOLER AND BETWEEN OUTDOOR PATIO AND REAR EXIT. INSTRUCTED TO DECLUTTER BY REMOVING ALL UNNECESSARY ITEMS ELEVATING 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.