4-101.19: OBSERVED RUST ON SHELVING UNIT IN WALK IN COOLER AND SHELVING UNIT ABOVE CHEST FREEZER NEAR HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE RUST FROM ALL SHELVING UNITS IN WALK IN COOLER AND IN REAR PREP/DISHWASHING AREA NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
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.
6-501.11: OBSERVED PEELING PAINT ON CEILING IN REAR PREP/DISHWASHING AREA AND PEELING PAINT AROUND REAR EXIT DOOR. INSTRUCTED TO REMOVE PEELING PAINT AND SMOOTHLY REPAINT IN SAID AREAS FOR EASE OF CLEANABILITY. OBSERVED PEELING TAPE ON DUCTS ABOVE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE PEELING TAPE ON DUCT AND SMOOTHLY REAPPLY TAPE ON DUCT IN SAID AREA 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.
Official record from Chicago Department of Public Health, Jul 8, 2026 · Original Source
Canvass
Jul 1, 2026
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.2-85.1F. OBSERVED COLD TCS FOODS, BEEF(49.6-52.5F), PORK(46.2-55.6F), SOUR CREAM(47.5-49.7F), BUTTER(51.6-57.6F),GREEN SALSA(47.3F), SHREDDED CHEESE(49.4-51.3F), COOKED VEGETABLES(46.8F), SHRIMP(50.6F), HOT DOGS(54.0-55.2F), MILK(53.2F), CHEESE(52.7-54.5F), BEANS(55.6-85.1F), RICE(56.8F), CHICKEN(46.6F), RAW EGGS IN SHELL(53.6-57.0F) AND SHREDDED LETTUCE(49.8F)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 $2000 WEIGHING 400LBS 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 WALK IN COOLER AT IMPROPER AMBIENT TEMPERATURE OF 53.3F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK IN COOLER. 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 RUST ON SHELVING UNITS IN WALK IN COOLER AND SHELVING UNIT ABOVE CHEST FREEZER NEAR HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE RUST FROM ALL SHELVING UNITS IN WALK IN COOLER AND IN REAR PREP/DISHWASHING AREA NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
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 NO HOT RUNNING WATER ON THE PREMISES, OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 94.1-95.5F. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. CORRECTED ON SITE OBSERVED HOT RUNNING WATER RESTORED BEFORE CONCLUSION OF INSPECTION, OBSERVED WATER TEMPERATURES RANGING BETWEEN 109.4-124.3F AFTER RESTORATION. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED UNUSED TWO DOOR REFRIGERATOR IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE ALL UNUSED OR NON WORKING EQUIPMENT THAT IS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT.
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, Jul 1, 2026 · Original Source
Canvass
Jul 3, 2025
Pass
3 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
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.
GROCERY BAGS BEING USED FOR FOOD STORAGE IN DEEP FREEZER. INSTD TO USE PROPER FOOD STORAGE CONTAINERS/BAGS 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.
Official record from Chicago Department of Public Health, Jul 3, 2025 · Original Source
Canvass
Jul 26, 2024
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED HANDSINK IN REAR DISH/PREP AREA TO BE SLOW DRAINING. INSTRUCTED PERSON IN CHARGE TO REPAIR 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 ALLERGEN TRAINING ON SITE FOR CERTIFIED MANAGER TO BE EXPIRED. INSTRUCTED TO RENEW ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE FOR REVIEW.
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.