ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
May 11, 2026
Pass w/ Conditions
2 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 102.0 F-105.0 F INSIDE HOT HOLDING UNIT- CHEESE STICKS AND CHICKEN. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 135.0 F AND ABOVE IF HELD HOT. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED- FOODS DISCARDED WEIGHT-3 LBS VALUED AT $18.00.
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
PREP AREA HOT HOLDING UNIT NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 105.0 F. FOUND CHEESE STICKS, CHICKEN HELD INSIDE SAID UNIT. INSTRUCTED MANAGER HOT HOLDING UNIT MUST REACH A MINIMAL 135.0 F AMBIENT AIR TEMPERATURE. 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, May 11, 2026 · Original Source
Canvass
Apr 7, 2025
Pass w/ Conditions
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWEL IN TWO HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION 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.
NOTED ELECTRIC FLY TRAP PLUGGED IN AT REAR PREP TABLE AND COFFEE STATION AREA ON COUNTER. ACCORDING TO FOOD CODE: Insect control devices shall be installed so that the devices are not located over a FOOD preparation area. MUST RELOCATE EXISTING FLY TRAP DEVICES IN DIRECT VIOLATION OF THIS RULE.
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 THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN 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.
OBSERVED ALL CONVENTION OVENS AND STOVE IN REAR PREP AREA ENCRUSTED IN FOOD DEBRIS. INSTRUCTED TO REMOVE DEBRIS AND CLEAN UNIT 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 BACKFLOW PREVENTOR SPRAYING WATER, IN DISH AREA INSTRCUTED 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 COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED A BURNED OUT LIGHT-BULB IN HOOD. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
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 TWO CUTTING BOARDS (DESIGNATED FOR VEGETABLE USE ONLY) IN THE REAR KITCHEN AREA EQUIPMENT STORAGE RACK WITH MILD SCORING WHICH CAN NO LONGER BE EFFECTIVELY CLEANED AND SANITIZED. INSTRUCTED TO RESURFACE OR REPLACE CUTTING BOARDS TO ALLOW FOR EFFECTIVE CLEANING AND SANITIZING 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 FOOD- AND NONFOOD-CONTACT SURFACES OF BAKING TRAYS IN THE REAR KITCHEN AREA EQUIPMENT STORAGE RACK TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND REPLACE EQUIPMENT WHEN DEPOSITS BECOME NO LONGER EASILY-CLEANABLE 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 MOP HEAD STORED AGAINST WALL IN MOP SINK CLOSET WHILE DRYING AND CONTAMINATING WALL SURFACE. INSTRUCTED TO STORE MOP HEADS SUCH THAT THEY DO NOT CONTAMINATE WALLS, FLOORS, OR OTHER PHYSICAL FACILITIES WHILE DRYING 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 TWO CUTTING BOARDS (DESIGNATED FOR VEGETABLE USE ONLY) IN THE REAR KITCHEN AREA EQUIPMENT STORAGE RACK WITH MILD SCORING WHICH CAN NO LONGER BE EFFECTIVELY CLEANED AND SANITIZED. INSTRUCTED TO RESURFACE OR REPLACE CUTTING BOARDS TO ALLOW FOR EFFECTIVE CLEANING AND SANITIZING 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 FOOD- AND NONFOOD-CONTACT SURFACES OF BAKING TRAYS IN THE REAR KITCHEN AREA EQUIPMENT STORAGE RACK TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND REPLACE EQUIPMENT WHEN DEPOSITS BECOME NO LONGER EASILY-CLEANABLE 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 MOP HEAD STORED AGAINST WALL IN MOP SINK CLOSET WHILE DRYING AND CONTAMINATING WALL SURFACE. INSTRUCTED TO STORE MOP HEADS SUCH THAT THEY DO NOT CONTAMINATE WALLS, FLOORS, OR OTHER PHYSICAL FACILITIES WHILE DRYING 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, Aug 9, 2024 · Original Source
Canvass
Dec 19, 2023
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED 2 DOOR FREEZER UNIT LOCATED IN GRILL / SERVING LINE WITH EXCESSIVE FOOD DEBRIS ON INTERIOR SURFACES. 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.
OBSERRVED SPRAYER NOZZLE IN DISREPAIR AND HELD TOGETHER WITH TAPE. NOTED PIPING LEAKING WATER. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN IN GOOD CONDITION.
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 FLOOR DRAIN IN CATERING PREP AREA IN NEED OF CLEANING. INSTRUCTED TO PROVIDE AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE. NOTED FOOD DEBRIS AND SOME TRASH ON FLOORS IN WALK IN COOLERS THROUGHOUT AS WELL AS DRY STORAGE. 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.