OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE UNISEX EMPLOYEE WASHROOM DOOR LOCATED IN BASEMENT.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR 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 BIG OPENING INTO CEILING INSIDE THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE BASEMENT. MUST SEAL AND MAINTAIN AT ALL TIMES.
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 NO MECHANICAL VENTILATION IN THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE BASEMENT. MUST PROVIDE MECHANICAL VENTILATION AND MAINTAIN AT ALL TIMES.
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 10, 2026 · Original Source
Complaint
Jul 30, 2026
Fail
9 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE 2-DOOR SMALL PREP COOLER. TUNA AT 57.2F, CHICKEN SALAD AT 59.5F, EGG SALAD AT 50.2F, DICED TOMATOES AT 59.4F, MOZZARELLA CHEESE AT 59.1F AND COLESLAW 60.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 23# OF FOOD WORTH $69.00 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
OBSERVED TEMPERATURE OF 2-DOOR PREP COOLER TO BE IMPROPER AT 56.00 F. IN THE BASEMENT MAIN KITCHEN FOOD PREPARATION AREA. INSTRUCTED TO REPAIR MAINTAIN AIR AMBIENT TEMPERATURE OF 41.0F OR BELOW. INSTRUCTED NOT TO USE COOLER UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. COOLER WAS USED TO STORED TCS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST NOT USE COOLER UNTIL REPAIRED AND MAINTAINING PROPER COLD HOLDING TEMPERTURE AND INSPECTED BY CDPH. 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 NO THERMOMETER IN PREP LINE COOLER LOCATED IN 1ST FLOOR PREP AREA.MUST PROVIDE AND MAINTAIN A VISIBLE WORKING THERMOMETER IN COOLER AND MAINTAIN AT ALL TIMES.
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 PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE 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.
OBSERVED APPROXIMATELY 25 LIVE SMALL FLYING INSECTS ON WALLS, CEILING, AND CARDBOARD BOXES IN REAR PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND WHENEVER NEEDED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE FLYING INSECT PROBLEM. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
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.
OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE UNISEX EMPLOYEE WASHROOM DOOR LOCATED IN BASEMENT.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR 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 CLUTTER AND UNNECESSARY ITEMS IN UTILITY ROOM LOCATED IN THE BASEMENT. MUST REMOVE CLUTTER AND CLEAN AREA TO PREVENT RODENT HARBORAGE.
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 NO MECHANICAL VENTILATION IN THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE BASEMENT. MUST PROVIDE MECHANICAL VENTILATION AND MAINTAIN AT ALL TIMES.
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, Jul 30, 2026 · Original Source
Canvass
Apr 11, 2025
Pass
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS BEING STORED ON FLOOR UNDERNEATH STORAGE RACKS IN THE WALK-IN COOLER AND FREEZER IN THE BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR AND 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 SLOW DRAINING EXPOSED HANDWASHING SINK IN MEAT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR HANDWASHING SINK 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, Apr 11, 2025 · Original Source
Canvass
Nov 7, 2024
Pass w/ Conditions
6 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
2-102.14 NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO 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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (DELI MEAT, CHICKEN, SALADS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
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 SPRAYER AT THE 3 COMPARTMENT SINK OF THE BASEMSNT DISH WASHING AREA HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK
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 DRAIN PIPE FROM THE DIPPER REFRIGERATION UNIT ON THE FIRST FLOOR DRAINING INTO THE PREP SINK AT BASEMENT PREP AREA. INSTRUCTED TO REDIRECT THE DRAIN LINE INTO THE FLOOR DRAIN.
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 CLUTTER ALONG WALL, FLOORS ALONG WALL AT THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
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.