SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Short Form Complaint
Mar 23, 2026
Pass
2 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED BULK CONTAINERS OF FRENCH FRIES STORED AT ROOM TEMPERATURE WHILE THAWING. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER RUNNING WATER AT 70.0F OR BELOW OR UNDER REFRIGERATION AND MAINTAIN.
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 GASKETS AT THE WALK-IN COOLER DOOR IN POOR REPAIR, DETACHED FROM DOOR AND MISSING IN AREAS. INSTRUCTED TO REPAIR OR REPLACE WALK-IN COOLER DOOR GASKETS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
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, Mar 23, 2026 · Original Source
Canvass
Feb 9, 2026
Pass
2 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED BULK CONTAINERS OF FRENCH FRIES STORED AT ROOM TEMPERATURE WHILE THAWING. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER RUNNING WATER AT 70.0F OR BELOW OR UNDER REFRIGERATION AND MAINTAIN.
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 GASKETS AT THE WALK-IN COOLER DOOR IN POOR REPAIR, DETACHED FROM DOOR AND MISSING IN AREAS. INSTRUCTED TO REPAIR OR REPLACE WALK-IN COOLER DOOR GASKETS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
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, Feb 9, 2026 · Original Source
Canvass
Mar 25, 2025
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
No hands washing signs in restroom, 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
Employees personal items stored on food prep table, Instructed to keep off.
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, Mar 25, 2025 · Original Source
Canvass
Jan 26, 2024
Pass w/ Conditions
6 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
Food container covered during cooling down process, instructed to uncover to facilitate cooling down process.
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.
Food handler not wearing hair restraints, instructed to wear.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
Inadequate lighting in walk-in cooler, instructed to provide.
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.
food handler without food handlers certificate, instructed to obtain
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.
Food handler not washing hands. Observed a cook at front prep line handling raw beef patties then continue to handle bread, lettuce and cheese without washing hands or changing contaminated gloves, Instructed manager to have all food handlers wash hands to prevent cross contamination. Priority violation 7-38-010.
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.
Using foam cups as a scoop for cooked rice, instructed to use proper scoops.
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.