OBSERVED FACILITY USING GROCERY THANK YOU BAGS TO STORE HOT DOG BUNS IN THE WALK-IN COOLER. INSTRUCTED TO STORE BUNS AND ALL OTHER FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS.
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 BLUE WALL ADJACENT TO HANDWASHING SINK IN THE DISHWASHING AREA SPLATTERED WITH FOOD DEBRIS AND CHIPPED PAINT. INSTRUCTED TO DETAIL CLEAN WALL 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, Mar 4, 2026 · Original Source
Canvass Re-Inspection
Apr 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 11, 2025 · Original Source
Canvass
Apr 3, 2025
Pass w/ Conditions
6 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED ONE REFRIGERATION UNIT LOCATED IN THE PREP/DISHWASHING AREA WITH AN AIR TEMPERATURE OF 70.0F.NO (TCS FOODS) WERE FOUND IN SAID COOLER AT THIS TIME OF INSPECTION.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.THE COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY 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.
OBSERVED IMPROPER THAWING BEING DONE WITH BEEF.THAWING MUST OCCUR WITH FOOD BEING PLACED IN THE WALK IN COOLER OVER NIGHT,OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES AND MAINTAIN.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE USE ALUMINUM FOIL PANS AND TAKE OUT CONTAINERS IMPROPERLY STORED ON THE STORAGE SHELVES AND ABOVE THE WALK-IN COOLER.MUST STORE ALL CONTAINERS INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
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.
INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND EXTERIOR OF THE STOVE/OVEN AND UNDERNEATH THE COOKING GRILL WITH ACCUMULATION OF GREASE SPILLAGE 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.
INSTRUCTED TO DETAIL CLEAN THE WALLS THROUGHOUT THE FOOD PREP/DISHWASHING AREA TO REMOVE FOOD SPLASHED DEBRIS AND CLEAN THE FLOORS IN DETAIL UNDER AND AROUND,BEHIND THE COOKING EQUIPMENTS WITH SPILLED DRIED-UP FOOD DEBRIS 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
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 3, 2025 · Original Source
Canvass
Aug 19, 2024
Pass
3 recorded violations
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED KITCHEN EXHAUST HOOD SYSTEM NOT WORKING PROPERLY.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION FOR KITCHEN EXHAUST HOOD SYSTEM.
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.
INSTRUCTED TO DETAIL CLEAN THE STORAGE RACK INSIDE OF THE WALK-IN-COOLER AND CLEAN THE GREASE BUILD-UP INSIDE OF THE DEEP FRYER 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, Aug 19, 2024 · Original Source
Canvass
Dec 28, 2023
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOOR THROUGHOUT KITCHEN WITH DEBRIS BUILD UP. INSTRUCTED MANGER 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.