ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass Re-Inspection
Dec 23, 2025
Pass w/ Conditions
1 recorded violation
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED MANAGER TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS 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, Dec 23, 2025 · Original Source
Canvass
Dec 15, 2025
Fail
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOODS STORED AT A INADEQUATE TEMPERATURE OF 46 F. INSTRUCTED MAANGER TO ENSURE ALL TICS FOODS ARE HELD AT A TEMPERATURE OF 41 F AND BELOW. MANAGER DISCARDED 1/2 POUND SALSA WITH COOKED CORN, 1 POUND CHOPPED LEAFY GREENS, AND 1/4 POUND SHREDDED CHEESE. PRIORTY 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
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 45 F. THE TEMPERATURE WAS RECORDED IN THE LOWER COMPARTMENT OF THE DELI TOP COOLER. THE TOP OF THE COOLER HELD AT AN ADEQUATE TEMPERATURE. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW THROUGHOUT COOLER. BOTTOM OF COOLER TAGGED. 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED 3 COMPARTMENT SINK NOT IN PROPER WORKING ORDER. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER COMPARTMENT FLOODS BEFORE GOING BACK DOWN. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY FOUNDATION 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.