ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Apr 17, 2026
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT MULTIPLE HANDWASHING SINKS IN FACILITY. OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN FIRST FLOOR WESTSIDE WASHROOMS USED BY EMPLOYEES. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES
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.
5-205.15: OBSERVED LEAKING DRAINPIPE OF HANDWASHING SINK IN PREP AREA NEAR COOKLINE. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF HANDWASHING SINK IN PREP AREA NEAR COOKLINE 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 17, 2026 · Original Source
Canvass
Apr 10, 2026
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT MULTIPLE HANDWASHING SINKS IN FACILITY. OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN FIRST FLOOR WESTSIDE WASHROOMS USED BY EMPLOYEES. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
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 COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.8-55.4F. OBSERVED COLD TCS FOODS, CHEESE(47.8F), CHICKEN(48.2F), HAM(46.8F), TURKEY(50.9F) AND BACON(55.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $75 WEIGHING 8LBS 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 BOXES AND BUCKETS STORED ON FLOOR IN REAR DRY STORAGE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS IN FACILITY AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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 LEAKING DRAINPIPE OF HANDWASHING SINK IN PREP AREA NEAR COOKLINE. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF HANDWASHING SINK IN PREP AREA NEAR COOKLINE 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.
OBSERVED DUMPSTER WITH MISSING LID, CREATING OPENING. INSTRUCTED TO REPLACE DUMPSTER LID AND MAINTAIN TIGHT FITTING LID ON DUMPSTER. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED
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, Apr 10, 2026 · Original Source
Canvass
Apr 11, 2025
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDSINKS IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL HANDSINKS.
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 INTERIOR SIDE OF DOOR FOR ICE MACHINE IN NEED OF CLEANING. INSTRUCTED PERSON IN CHARGE TO 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FRONT PREP HANDSINK NEXT TO COLD HOLD UNIT IN NEED OF PARTITION. INSTRUCTED PERSON IN CHARGE TO PROVIDE PARTITION TO PROTECT CUTTING BOARD ON PREP COOLER FROM CONTAMINATION.
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 ITEMS (SODA, BUCKETS) STORED ON FLOOR IN REAR DRY STORAGE ROOM. INSTRUCTED PERSON IN CHARGE THAT ALL ITMES MUST BE MAINTAIN AT LEAST SIX INCHES FROM FLOOR 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.
Official record from Chicago Department of Public Health, Apr 11, 2025 · Original Source
License
Feb 6, 2024
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED REAR EXTERIOR DOORS LEADING TO PARKING LOT/DUMPSTER AREA TO HAVE 1/4 GAP AT BOTTOM. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN FOR THE PREVENTION OF PEST ENTRY.
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.
FACILTY UNABLE TO LOCATE GREASE TRAP FOR CONVEYANCE OF WASTE WATER FROM DISHMACHINE. INSTRUCTED PERSON IN CHARGE TO LOCATE OR INSTALL GREASE TRAP.
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.