SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Short Form Complaint
Oct 2, 2025
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED AT BOTH BAR REACH IN COOLERS IN NEED OF CLEANING, 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.
5-403.12: **C** Other Liquid Wastes and Rainwater OBSERVED WASTEWATER PIPES IN BASEMENT LEAKING, 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.
6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED FAUCET AT 3 COMPARTMENT SINK LEAKING, INSTRUCTED TO TREPAIR 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, Oct 2, 2025 · Original Source
Canvass Re-Inspection
Sep 3, 2025
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED AT BOTH BAR REACH IN COOLERS IN NEED OF CLEANING, 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.
5-403.12: **C** Other Liquid Wastes and Rainwater OBSERVED WASTEWATER PIPES IN BASEMENT LEAKING, 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.
6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED FAUCET AT 3 COMPARTMENT SINK LEAKING, INSTRUCTED TO TREPAIR 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, Sep 3, 2025 · Original Source
Canvass
Aug 22, 2025
Fail
8 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED A LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 10PPM AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. DISH MACHINE CHEMICAL WAS CHANGED OUT AND IS NOW MEETING THE REQUIREMENTS OF 50 PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
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 INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE COLD HOLDING UNIT TO BE IMPROPER: SHRIMP AT 55.6F, VEGGIE BURGERS AT 50.4F, COOKED MUSHROOMS AT 53.6F, WHITE RICE AT 55.9F, SPANISH RICE 54.9F, AND CHICKEN AT 53.2F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH THE DENATURING PROCESS. 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 TEMPERATURE OF 2-DOOR REACH IN PREP COOLER TO BE IMPROPER AT 56.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41°F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BYTHE 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 EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 RAT DROPPINGS ON THE FLOOR OF THE NORTHWEST BAR UNDER 3 3-COMPARTMENT SINK. ALSO OBSERVED APPROXIMATELY 35 SMALL BLACK MFLIES IN THE REAR PREP AND DISH AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #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.
OBSERVED CARDBOARD AND ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
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 AT BOTH BAR REACH IN COOLERS IN NEED OF CLEANING, 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.
OBSERVED WASTEWATER PIPES IN BASEMENT LEAKING, 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.
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY 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.
Official record from Chicago Department of Public Health, Aug 22, 2025 · Original Source
Canvass
Nov 12, 2024
Pass w/ Conditions
4 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED GRILLED ONIONS AT 94.6F STORED IN METAL FOOD CONTAINER ON TOP OF PAN AT THE HOT HOLDING TABLE IN THE MAIN KITCHEN AREA. INSTRUCTED TO DENATURE AND DISCARD GRILLED ONIONS AT IMPROPER HOT-HOLDING TEMPERATURE AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. APPROXIMATELY 2 LBS OF FOOD VALUED APPROXIMATELY $10.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED GRILLED ONIONS AT TIME OF INSPECTION. 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 THE FOLLOWING TCS FOOD ITEMS STORED AT IMPROPER TEMPERATURE FOR COLD-HOLDING: GROUND BEEF AND POTATOES AT 47.6F, VEGETABLE BURGER PATTIES AT 46.4F, COOKED RICE AT 50.2F IN THE RIGHT-HAND 2-DOOR PREP COOLER IN THE MAIN KITCHEN AREA. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 18 LBS OF FOOD VALUED APPROXIMATELY $40.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED TCS FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.
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 CHICKEN IN THE BASEMENT AREA WALK-IN COOLER STORED COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING 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.
OBSERVED FLOOR IN BASEMENT AREA BEER WALK-IN COOLER TO BE SOILED WITH SPILLS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS OF WALK-IN COOLERS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.