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
Jul 28, 2025
Pass
6 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.112: OBSERVED DEAD ROACHES ON THE FLOORS UNDER THE COLD HOLDING UNITS. INSTRUCTED TO REMOVE DEAD ROACHES FROM FACILITY AND MAINTAIN.
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.
4-901.12: OBSERVED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT FACILITY FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.12: OBSERVED BOWLS BEING USED AS SINK STOPPERS. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS. INSTRUCTED TO PROVIDE 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.
4-601.11(C): OBSERVED THE SHELVES UNDER THE PREP TABLE NEXT TO THE THREE COMPARTMENT SINK WITH SLIGHT BUILD UP OF FOOD. ALSO, THE LOWER COMPARTMENTS UNDER THE FLAT TOP GRILL WITH BUILD UP OF GREASE AND FOOD. 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.
6-501.12: OBSERVED THE FLOORS IN NEED OF CLEANING IN THE BASEMENT, IN THE ENTIRE REAR PREP AREA (ESPECIALLY BEHIND COLD HOLDING UNITS AND UNDER COOKING EQUIPMENT. ALSO THE WALLS NEAR THE PREP COOLERS AND HANDWASHING SINK IN NEED OF CLEANING IN THE REAR PREP AREA. INSTRUCTED TO DEEP 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.
Official record from Chicago Department of Public Health, Jul 28, 2025 · Original Source
Canvass
Jul 24, 2025
Fail
11 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED IMPROPER HAND CLEANING PROCEDURE. OBSERVED ONE FOOD HANDLER RINSE HAND WITHOUT USING SOAP AND DRIED HANDS ON A WIPING CLOTH. OBSERVED ANOTHER FOOD HANDLER RINSE HANDS WITH GLOVES ON AND ON ANOTHER OCCASION RINSED HANDS WITHOUT SOAP AND USED A WIPING CLOTH FOR A HAND DRYING PROVISION. INSTRUCTED TO PROPERLY WASH BARE HANDS WITH SOAP AND USE AN ADEQUATE HAND DRYING PROVISION. PRIORITY 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT AND COLD RUNNING WATER AT HANDWASHING SINK IN FOOD PREP AREA. HANDWASHING SINK FOUND NOT BEING USED; FOOD HANDLERS WERE OBSERVED USING THE SERVICE SINK, UNTIL REPAIRED, PER MANAGER. INSTRUCTED TO REPAIR HANDWASHING SINK, SO THAT IT HAS HOT AND COLD RUNNING WATER AT ALL TIMES AND MAINTAINED. 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND IN A REFRIGERATOR RAW, WHOLE CHICKENS AT 51.8°F. TWO CONTAINERS OF RICE (53.4°F), RAW SHRIMP (53.0°F), PORK STEW (53.7°F), TWO CARTONS OF HALF AND HALF (59.8°F), SOUR CREAM (52.5°F), DICED TOMATOES (50.4°F), ALL FOUND IN THE LARGE PREP COOLER IN THE REAR PREP AREA. INSTRUCTED ALL COLD HOLDING FOODS MUST BE 41°F OR BELOW. APPROXIMATELY 85LBS OF PRODUCT WERE DISCARDED AT $197 WORTH OF PRODUCT. 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
OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 55.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG WAS PLACED ON THE UNIT. PLEASE REVIEW COMMENTS FOR TAG REMOVAL INSTRUCTIONS. MUST HAVE COLD HOLDING UNITS AT 41.0°F OR BELOW. PRIORITY 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 DEAD ROACHES ON THE FLOORS UNDER THE COLD HOLDING UNITS. INSTRUCTED TO REMOVE DEAD ROACHES FROM FACILITY AND MAINTAIN.
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 WIPING CLOTHS IMPROPERLY STORED THROUGHOUT FACILITY FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED BOWLS BEING USED AS SINK STOPPERS. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS. INSTRUCTED TO PROVIDE 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 THE SHELVES UNDER THE PREP TABLE NEXT TO THE THREE COMPARTMENT SINK WITH SLIGHT BUILD UP OF FOOD. ALSO, THE LOWER COMPARTMENTS UNDER THE FLAT TOP GRILL WITH BUILD UP OF GREASE AND FOOD. 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 THE FLOORS IN NEED OF CLEANING IN THE BASEMENT, IN THE ENTIRE REAR PREP AREA (ESPECIALLY BEHIND COLD HOLDING UNITS AND UNDER COOKING EQUIPMENT. ALSO THE WALLS NEAR THE PREP COOLERS AND HANDWASHING SINK IN NEED OF CLEANING IN THE REAR PREP AREA. INSTRUCTED TO DEEP 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 PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 04/11/2024, REPORT #2592602 #10:6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE. #37: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS #49: 4-601.11(C) OBSERVED PREP COOLER DOOR GASKETS AND TOP COOLER LOADER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN. #53: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE EMPLOYEES' TOILET ROOMS. INSTRUCTED TO PROVIDE. #55: 6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS LOCATED BEHIND THE COOKING EQUIPMENT, ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN THE STOVE AND FLAT-TOP GRILL, AND ACCUMULATED DIRT DEBRIS BEHIND THE PREP COOLER. INSTRUCTED TO CLEAN ALL. #58: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE AT ALL TIMES FOR ALL MANAGERS. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Jul 24, 2025 · Original Source
Canvass
Apr 11, 2024
Pass
8 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
4-502.13 OBSERVED CARDBOARD BEING REUSED FOR A FLOOR LINER AND ALUMINUM BEING USED AS A SHELF LINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-601.11(C) OBSERVED PREP COOLER DOOR GASKETS AND TOP COOLER LOADER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN.
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 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE AT ALL TIMES FOR ALL 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
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.
5-205.15 OBSERVED THE COLD WATER KNOB STRIPPED AND UNABLE TO TURN ON PROPERLY IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPAIR.
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.
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE WOMEN'S AND EMPLOYEES' TOILET ROOMS. 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.
6-501.114 OBSERVED ITEMS STORED ON THE FLOORS IN THE DRY STORAGE HALLWAY. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.
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.