ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Jul 17, 2025
Pass w/ Conditions
1 recorded violation
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
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, Jul 17, 2025 · Original Source
Canvass Re-Inspection
Jul 12, 2024
Pass
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11/OBSERVED INTERIOR OF ICE BIN IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE AND MAINTAIN 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.
6-201.11/NOTED STAINED AND MISSING CEILING TILES IN DRY FOOD STORAGE AREA. AS WELL AS VENTS COVERED IN DUST IN THE DISHROOM ABOVE COOKWARE STORAGE AND KITCHEN EMPLOYEE BATHROOM. INSTRUCTED 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.
2-102.13/ NOTED EXPIRED FOOD HANDLERS' CERTIFICATES FOR ALL FOOD HANDLERS. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
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, Jul 12, 2024 · Original Source
Canvass
Jun 10, 2024
Pass w/ Conditions
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HANDWASHING SIGNAGE AT HANDWASH SINK IN SMALL DINING ROOM KITCHEN. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 OF ICE BIN IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE AND MAINTAIN 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.
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS SLICED CHEESE, CHOPPED LEAFY GREENS, SLICED TOMATOES, SLICED HAM AND TURKEY, PUDDING AND WHIPPED CREAM AT TEMPERATURES RANGING FROM 44 F - 45.8 F STORED IN WALK-IN COOLER. APPROXIMATELY 11 LBS VALUED $57 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. 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
NOTED WALK-IN COOLER WITH AMBIENT AIR F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. 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 DONUTS AND PASTRIES STORED IN PLASTIC STORAGE TOTES IN THE COOLER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
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.
NOTED STAINED AND MISSING CEILING TILES IN DRY FOOD STORAGE AREA. AS WELL AS VENTS COVERED IN DUST IN THE DISHROOM ABOVE COOKWARE STORAGE AND KITCHEN EMPLOYEE BATHROOM. INSTRUCTED 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.
NOTED EXPIRED FOOD HANDLERS' CERTIFICATES FOR ALL FOOD HANDLERS. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
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, Jun 10, 2024 · Original Source
Canvass
Dec 11, 2023
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED LEAKING AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINK. INSTRUCTED 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.