TORN RUBBER DOOR GASKETS AT 3-DOOR PREP COOLER, USING DUCT TAPE TO SEAL. INSTD TO REMOVE DUCT TAPE, REPLACE GASKETS 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.
EXCESSIVE DEBRIS ACCUMULATION ON FAUCET HANDLES OF EXPOSED HANDWASH SINK IN PREP AREA. INSTD TO DETAIL 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.
Official record from Chicago Department of Public Health, Mar 17, 2026 · Original Source
Canvass Re-Inspection
Aug 18, 2025
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.112 OBSERVED DEAD COCKROACHES ON THE FLOOR UNDER THE DISH WASHING MACHINE, ON THE WALL OF THE DISH WASHING AREA AND IN THE MEN'S WASHROOM. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DEAD INSECTS FROM THE AFFECTED AREAS.
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.
2-102.13 OBSERVED ALMOST ALL OF THE FOOD HANDLING EMPLOYEES WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST PROVIDE A VALID FOOD HANDLER CERTIFICATE.
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.
Official record from Chicago Department of Public Health, Aug 18, 2025 · Original Source
Canvass
Aug 5, 2025
Fail
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE EXPOSED HAND WASHING SINK BEHIND THE BAR NOT ACCESSIBLE FOR USE. THERE WAS A CONTAINER OF UTENSILS STORED INSIDE OF THE SINK BASIN. MANAGEMENT INSTRUCTED THAT THE EXPOSED HAND WASHING SINKS MUST BE USED FOR HAND WASHING ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
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 NO SANITIZER DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH WASHING MACHINE. MANAGEMENT INSTRUCTED TO REPAIR THE MACHINE AND PROVIDE A FINAL RINSE OF 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025.
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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED ALONG THE TOP RAIL OF THE PREP COOLER. OBSERVED CHEESE AT 55F, SOUR CREAM AT 49F, PICO DE GALLO AT 46F, CUT TOMATOES AT 47F, GUACAMOLE AT 48F, AND CUT LEAFY GREENS AT 51F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE DINNER MENU AND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE LUNCH MENU. MANAGEMENT INSTRUCTED TO DISCLOSE AND DESCRIBE ALL FOODS WHICH CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." 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.
OBSERVED LIVE INSECT ACTIVITY IN THE FOOD PREP AREAS. OBSERVED 1 LIVE COCKROACH UNDERNEATH THE CONVECTION OVEN IN THE REAR FOOD PREP AREA. ALSO OBSERVED 2 LIVE HOUSE FLIES AND 5 LIVE SMALL FLYING INSECTS ON THE WALLS AND FLYING AROUND THE REAR FOOD PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. 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.
REPLACE THE TORN DOOR GASKETS ON BOTH DOORS OF THE 2-DOOR PREP COOLER.
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.
CLEAN THE GREASE ON THE WIRE STORAGE SHELF IN THE REAR FOOD PREP AREA, HOT HOLDING UNIT IN THE REAR FOOD PREP AREA, AND THE INTERIOR OF THE DEEP FRYERS AND OVENS.
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.
CLEAN THE GREASE ON THE WALLS AND FLOOR OF THE REAR FOOD PREP AREA.
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 ALMOST ALL OF THE FOOD HANDLING EMPLOYEES WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST PROVIDE A VALID FOOD HANDLER CERTIFICATE.
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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED NO INSPECTION REPORT SUMMARY POSTED ON THE PREMISES IN PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Aug 5, 2025 · Original Source
Canvass Re-Inspection
Jun 28, 2024
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12 OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR LEADING TO THE BASEMENT STORAGE AREA.
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, Jun 28, 2024 · Original Source
Canvass
Jun 21, 2024
Fail
3 recorded violations
notedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (STEAKS AND CEVICHE). (REFER TO THE ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO 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
NOTED IMPROPER COLD-HOLD TEMPERATURE OF COLD-HOLD UNIT AT 52.1F. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. THE REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH (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 GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR LEADING TO THE BASEMENT STORAGE AREA.
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.