More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Sep 22, 2025
Pass w/ Conditions
2 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
NOTED EMPLOYEE WHILE WEARING GLOVES WENT OUT TO SERVE CUSTOMERS, THEN RETURNED TO THE PREP AREA AND CONTINUED PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THAT EMPLOYEES MUST CHANGE GLOVES AND WASH HANDS WHEN EVE THEY CHAANGE A TASK OR MOVE FROM ONE AREA TO ANOTHER. PRIORITY VIOLATION#7-38-010. 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.
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-ROAST BEEF 58.6F, HAM 54.3F, TURKEY 44F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. 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.
Official record from Chicago Department of Public Health, Sep 22, 2025 · Original Source
License Re-Inspection
Jun 6, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 6, 2024 · Original Source
License
May 29, 2024
Fail
6 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO EXPOSED HAND WASHING SINK IN FRONT FOOD PREPARATION AREA FOR HAND WASHING. INSTRUCTED TO INSTALL A HAND WSHING SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOALATION 7-38-030(C). NO 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SNEEZE GUARD OR PROTECTION PROVIDED AT THE FRONT FOOD PREPARATION AREA FRONT COUNTER. INSTRCUETD MANAGEMENT TO INSTALL A BARRIER TO PREVENT CONTAMINTION BY THE PUBLIC. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
OBSERVED SLOW LEAK UNDERNEATH PIPE OF 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST 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 NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX EMPLOYEE WASHROOM. MUST PROVIDE COVERED WASTE RECEPTACLE 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 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER. MUST OBTAIN ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS.
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.