More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jan 3, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS IN VARIOUS AREAS OF THE FOOD PREP AREA AND ACCUMULATED DUST DEBRIS ON THE PIPES AND WALLS. INSTRUCTED TO 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.
Official record from Chicago Department of Public Health, Jan 3, 2025 · Original Source
Non-Inspection
Dec 23, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 23, 2024 · Original Source
Canvass Re-Inspection
Dec 19, 2023
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 19, 2023 · Original Source
Canvass
Dec 12, 2023
Fail
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND NO HANDWASHING SIGNAGE AT HANDWASHING SINK LOCATED AT FRONT BAR. MUST PROVIDE.
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED STEAK AND CEVICHE ON MENU SAID ITEMS CAN BE ORDERED UNDERCOOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005.
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.
FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT # 2538218 CONDUCTED ON 11/9/21. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: 6-202.16 OBSERVED A 1/4" GAP AT THE BOTTOM OF THE FRONT DOOR. MUST PROVIDE AND MAINTAIN A WEATHER STRIP TO PREVENT ENTRY POINT FOR PESTS. 6-501.13 FLOORS IN THE KITCHEN AND DISH WASHING AREAS NEED CLEANING AROUND AND BEHIND ALL EQUIPMENT TO REMOVE DEBRIS, SPILLS AND/OR GREASE. INSTRUCTED MANAGER THAT ALL CITY CERTIFIED MANAGER MUST HAVE ALLERGEN TRAINING. MUST COMPLY OR CITATIONS WILL FOLLOW. 2-102.13 INSTRUCTED MANAGER TO COMPLY . PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.