OBSERVED A PILE OF CHAIRS, SCREENS, CART, OLD SHELVING POSSIBLY AND OTHER ITEMS THROWN ON THE SIDE OF THE OUTSIDE AREA UNDER THE TRAIN TRACKS JUST LEFT OF THE GATED OUTSIDE AREA ACROSS FROM THE TRASH CONTAINERS. INSTRUCTED THEY ***MUST REMOVE*** AS A MEANS OF PREVENTING A HARBORING SPACE FOR RATS AND OTHER RODENTS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, May 18, 2026 · Original Source
Canvass
Jun 9, 2025
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED LEAKAGE AT THE BASE OF FAUCET 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.
Official record from Chicago Department of Public Health, Jun 9, 2025 · Original Source
Canvass
Oct 22, 2024
Pass
3 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED BOXES STORED ON THE FLOOR IN DIETARY PAPER FOOD STORAGE ROOM INSTRUCTED TO ELEVATE ITEMS AT LEAST 6 INCHES OR MORE FROM FLOOR..
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 WOMEN'S RESTROOMS WITHOUT A COVERED RECEPTACLE. INSTRUCTED TO PROVIDE.
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 WALL TILES COMING LOOSE IN REAR PREP/DISHWASHING AREA NEAR DOOR TO COMMON ROOM. INSTRUCTED TO REPAIR AND MAITNAIN TO PREVENT POSSIBLE PEST HARBORAGE.
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 22, 2024 · Original Source
Canvass
Oct 4, 2023
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
HOT WATER NOT PROVIDED AT HAND WASHING SINK LOCATED IN RESTROOM/SHOWER ROOMS ON THE 4TH FLOOR. MAINTANENCE WORKER PROVIDED HOT WATER OF AT LEAST 100F WHILE ON SITE. PRIORITY 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 OPEN GAP AT CORNER OF BOTTOM EXTERIOR EXIT DOOR LEADING TO THE OUTSIDE DUMPSTER AREA. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.
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 OUTSIDE DUMPSTERS OVERFILLED WHICH PREVENT DUMPSTER LIDS TO BE CLOSED AND TIGHT FITTED. MAINTANCE WORKER CLOSED LIDS WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-020 (b) CITATION ISSUED.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
OBSERVED MAINTENCE WORKERS REPAIRING/CLEANING WALL WHICH IS PRODUCING EXCESSIVE DUST AND OTHER AIR-BORNE PARTICLES IN AREAS WHERE FOOD IS PREPARED OR STORED. ONLY DUSTLESS CLEANING METHODS SHALL BE USED SUCH AS WET CLEANING, VACUUMING, MOPPING, AND/OR SWEEPING. OTHER MAINTANCE WORK MUST BE DONE OUTSIDE OF PREPARATION KITCHEN TIMES TO PREVENT CONTAMINATION.
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.