ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Jan 30, 2026
Pass
2 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED THE DELI MEAT SLICER WITH OLD FOOD DEBRIS. MUST DETAIL CLEAN AND SANITIZE BETWEEN USES.
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.
FLOORS NEED CLEANING INSIDE THE WALK IN COOLER TO REMOVE SPILLS AND 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.
Official record from Chicago Department of Public Health, Jan 30, 2026 · Original Source
Canvass
Mar 10, 2025
Pass
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGN IN TOILET ROOM MUST PROVIDE AND MAINTAIN.
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.
MUST LABEL PACKAGED CUT FRUIT IN CONTAINERS WITH PROPER INFO GIVEN.
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.
MUST REPAIR OR REPLACE GAP ALONG BOTTOM OF FRONT DOOR TO BE TIGHT FITTING.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST ELEVATE BOXED FOOD ITEMS ON FLOOR IN WALK IN FREEZER.
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.
MUST ELIMINATE CRATES USED FOR POP STORAGE AND AT FRONT SERVICE COUNTER FOR SINGLE SERVING TRAYS AND STORE ON SHELVING UNITS.
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.
MUST DEFROST ICE BUILD UP FROM BREAD & ICE CREAM FREEZERS.
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.
MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK FAR LEFT COMPARTMENT.
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.
MUST DUMP OVERFLOWING GARBAGE IN STAFF TOILETROOM AND MAINTAIN.
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.
MUST REPAIR OR REPLACE STAINED CEILING TILES ON SALES FLOOR.
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.
4-101.19 : MUST ELIMINATE CRATES USED FOR STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.MUST APPLY A SEALANT TO RAW WOOD IN IN DISH WASHING AREA SHELVING UNIT.
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) : MUST CLEAN DEBRIS AND DUST BUILD UP FROM SERVICE COUNTER SHELVING UNITS AND SIDE STORAGE AREA,PREP TABLES,WALK IN COOLER- FAN GUARD COVERS.DEFROST GLASS CHEST FREEZER IN PREP 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.
6-201.13 : MUST REPAIR OR REPLACE MISSING & DAMAGED FLOOR TILES AT DISH WASHING AREA,STEP DOWN STAIRS.
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 20, 2024 · Original Source
Canvass
Feb 9, 2024
Fail
11 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 3LBS. COOKED GROUNDBEEF AT 108.9F IN HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 3LBS. $8.(PRIORITY 7-38-005)(COS)(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 IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS LUNCHEON MEATS AT 3.5LBS. LOAF OF CHICKEN BREAST- 45.3F.8.3LBS.TURKEY-45.9F.4LBS. TURKEY HAM-45.7F.6LBS.-CORNED BEEF 46.8F.1LB. SLICED TOMATO-50.0F.0.5LBS. SHREEDED LETTUCE-48.4F.(2)2.5LBS. SLICED TURKEY & HAM -46.4F INSIDE OF DELI DISPLAY UNIT PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.35LBS. $150.(PRIORITY 7-38-005) (COS)(ONSOLIDATED VIOLATION)
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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED EVIDENCE OF APPX. 40 OR MORE OPEN BLOX & SOFT PACKS OF TOXIC RODENTICIDE POISON SCATTERED ON FLOOR UNDERNEATH ALL DISPLAY SHELVES ON SALES FLOOR.MUST REMOVE AND DISCARD MUST STORE IN A PROPER MANNER.(PRIORITY 7-38-015)(CITATION ISSUED)(COS)
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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.
MUST CLEAN DEBRIS AND DUST BUILD UP FROM SERVICE COUNTER SHELVING UNITS AND SIDE STORAGE AREA,PREP TABLES,WALK IN COOLER- FAN GUARD COVERS.DEFROST GLASS CHEST FREEZER IN PREP 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.
MUST REPAIR OR REPLACE MISSING FLOOR TILES AT SERVICE COUNTER,DISH WASHING AREA,STEP DOWN STAIRS,STAINED CEILING TILES ON SALES FLOOR AND SERVICE COUNTER.MUST FINISH EXPOSED DRYWALL IN DISH WASHING AREA & REAR STORAGE TO BE SMOOTH AND EASILY CLEANABLE.
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.
PREVIOUS CORE VIOLATIONS FROM REPORT #2571578 2/22/23 NOT CORRECTED #38- 6-202.15 : OBSERVED A 1/4" GAP AT THE BOTTOM OF THE FRONT DOOR. MUST PROVIDE AND MAINTAIN A WEATHER STRIP AT THE BOTTOM OF SAID DOOR TO PREVENT POSSIBLE ENTRY POINT FOR PESTS.#49- 4-602.13 : MUST DETAIL CLEAN THE INTERIOR SHELVING INSIDE THE WALK IN COOLER TO REMOVE DEBRIS AND SPILLS. #55-6-501.13 : FLOORS NEED DETAIL CLEANING INSIDE THE WALK IN COOLER, REAR STORAGE AREA AND IN THE FRONT/SIDE PREP AREAS TO REMOVE SPILL AND DEBRIS.#55- 6-201.17 : NOTED MISSING AND DAMAGED CEILING TILES IN THE REAR AND SIDE PREP AREAS. NOTED THE WALLS IN THE REAR STORAGE AREA DIRTY. MUST CLEAN AND MAINTAIN AREAS.(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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010(CITATION ISSUED)
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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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.
MUST REMOVE CARDBOARD LINED ON SHELVING UNITS FOR SURFACE TO BE SMOOTH AND EASILY CLEANABLE.MUST ELIMINATE CRATES USED FOR STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.MUST APPLY A SEALANT TO RAW WOOD IN IN DISH WASHING AREA SHELVING UNIT.
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 UNNECESSARY ARTICLES(FURNITURE) ON GROUND AROUND OUTSIDE GARBAGE AREA MUST REMOVE AND MAINTAIN.
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.