ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Complaint
Apr 1, 2026
Pass
3 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE ( BULK).
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 CLEAN THE EXTIOR OF THE BULK STORAGE CONTAINER, INTERIOR OF THE REACH IN COOLERS, DELI MEAT SLICER AND SHELVING UNDER COOKING EQUIPMENT.
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.
FLOORS NEED CLEANING IN THE FOLLOWING AREAS: INSIDE THE WALK IN COOLER UNDER SHELVING, UNDER CHIP DISPLAY SHELVING AND IN THE PREP AREA.
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, Apr 1, 2026 · Original Source
Canvass
Dec 2, 2024
Pass w/ Conditions
12 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED IN AN OPEN SITE COOLER ON THE SALES FLOOR, SUCH AS 14 DOZEN EGGS-51.8F.6LBS. CAN CRAB-48.2F.13LBS. POLISH SAUSAGE-51.3F.2LBS. BOLOGNA-48.9F.3LBS. TURKEY SANDWICHES-53.6F.4LBS. BRATWURST-53.6F.3LBS. HOT DOGS-50.7F.2LBS.-CHICKEN HOT DOGS-49.8F.5LBS. BEEF POLISH SAUSAGE-48.0F.THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD-HOLDING FOODS AT 41.0F OR BELOW. APPX.52LBS. $460.(PRIORITY 7-38-005)(COS)(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 OPEN-FACE COLD HOLDING DISPLAY UNIT ON SALES FLOOR AT 55.4F WITH TCS FOODS STORED INSIDE. THE MANAGER ADJUSTED THE THERMOSTAT, AND THE AIR TEMPERATURE IS NOW 40.5F. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. (PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES, BULK, AND SHAKERS)
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 A GAP ALONG BOTTOM CENTER OF DOUBLE ENTRY DOORS MUST MAKE TIGHT FITTING.
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
MUST PROVIDE A SPLASH GUARD AT 3- THE 3-COMPARTMENT SINK NEXT TO THE MEAT SLICER ON THE TABLE OR REMOVE THE TABLE FROM SAID AREA.
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.
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
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 REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH 2- DOOR GLASS REACH IN COOLER.
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 GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS, GRILL TABLE.MUST DEFROST BOTH ICE CREAM FREEZERS.
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 FOOD SPLATTER FROM WALLS IN DISH WASHING AREA.
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
MUST CLEAN DEBRIS & GREASE BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
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.