4-501.11 REPLACE THE TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER.
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.
6-501.11 REPLACE THE BROKEN FLOOR TILES BEHIND THE FRONT BAR AREA.
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
6-501.14 CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
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, Apr 29, 2026 · Original Source
Canvass
Apr 22, 2026
Fail
7 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2-DOOR PREP COOLER AND WALK-IN COOLER. OBSERVED MILK AT 44F, RAW BACON AT 44F, BEEF AT 44F, CREAM CHEESE AT 44F, MOZZARELLA CHEESE AT 44F, AND CHICKEN AT 44F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. 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 THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 44F. THE WALK-IN COOLER WAS USED TO STORE TCS FOODS SUCH AS CHEESES AND MILK. MANAGEMENT INSTRUCTED NOT TO USE THIS COOLER TO STORE TCS FOODS. 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.
OBSERVED 20 MOUSE DROPPINGS IN THE STORAGE CLOSET BENEATH THE BOXES OF FOUNTAIN POP. ALSO OBSERVED 5 MOUSE DROPPINGS AGAINST THE WALL OF THE DINING AREA NEXT TO THE WALL MOUNTED JUKEBOX. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
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.
REPLACE THE TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER.
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.
REPLACE THE BROKEN FLOOR TILES BEHIND THE FRONT BAR AREA.
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
CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
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.
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, Apr 22, 2026 · Original Source
Canvass
Mar 5, 2025
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INSIDE FRONT (2) CUSTOMER'S WASHROOM.
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.
INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKET AROUND (RIGHT) REACH-IN COOLER DOOR IN REAR STORAGE AREA (BY THE EXIT DOOR).
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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF DISHMACHINE WITH GREASE ACCUMULATION.
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.
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER SHELVES IN REAR (GARAGE) AREA AND IN BASEMENT STORAGE AREA.
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 5, 2025 · Original Source
Canvass
Mar 20, 2024
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED DEBRIS AND RESIDUE BUILD UP ON SIDES AND TOP OF THE LOW TEMP DISH MACHINE. INSTRUCTED MANAGEMENT TO CLEAN AND SANITIZE AS WELL AS REGULARLY MAINTAIN THE AREA.
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 DUST AND FOOD DEBRIS BUILD UP ON THE FLOOR IN THE GARAGE STORAGE AREA, ON THE FLOOR AROUND THE DISH MACHINE, ON THE FLOOR IN THE SODA CLOSET IN FRONT BAR AREA, AND ALONG THE WALLS ON THE FLOOR OF THE BASEMENT. REGULARLY CLEAN AND MAINTAIN THE AREAS FREE OF DUST AND FOOD DEBRIS.
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.