More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Jun 4, 2025
Pass w/ Conditions
2 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED HOT WATER FINAL RINSE SANITIZING TEMPERATURE AT 130F AT HIGH TEMPERATURE DISH MACHINE. FINAL RINSE TEMPERATURE MUST BE AT LEAST 180F. PRIORITY VIOLATION. 7-38-025.
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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
SUMMARY REPORT NOT POSTED FROM LAST INSPECTION 3/4/2025, REPORT #2613075. INSTRUCTED TO POST RECENT SUMMARY REPORT VISIBLE TO THE PUBLIC AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-42-010(B). 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, Jun 4, 2025 · Original Source
Non-Inspection
May 29, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 29, 2025 · Original Source
License
Mar 4, 2025
Pass w/ Conditions
5 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED EMPTY 2 DOOR REACH IN COOLER BELOW NEXT TO PASTRY PREP AREA UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURES, INTERNAL TEMPERATURE OF 47.8F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN 41F OR BELOW AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-005. TECHNICIAD ARRIVED ON SITE AT TIME OF INSPECTION AND COMPLETED REPAIRS PRIOR TO END OF INSPECTION. COOLER MAINTAINING TEMP OF 37.1F AT END OF INSPECTION.
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 EXPOSED/UNFINISHED WOOD AND DRYWALL ALONG THE UNDERSIDE OF THE ENTIRE BAR ABOVE THE SINKS AND PREP SURFACES AT THE FRONT BAR AREA. INSTRUCTED MANAGER TO SEAL AND MAKE THE AREA SMOOTH, EASILY CLEANABLE, AND NON ABSORBENT. OBSERVED PROTECTIVE PLASTIC LINING ON OVEN IN KITCHEN PREP AREA. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON ALL COOKING EQUIPMENT.
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 BOTTOM SHELF/EXHAUST COVER OF THE SMALL ONE DOOR COOLER AT SIDE OF DISH MACHINE AREA IN THE FRONT BAR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FREE OF SPILLAGE AND BUILD UP.
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 CEILING ABOVE THE HAND SINK AND PREP SURFACES OF THE WAITER/SERVICE STATION NEXT TO THE FRONT BAR AREA TO NOT BE SMOOTH AND EASILY CLEANABLE. SPRAY FOAM/ INSULATION PRESENT ON BEAMS, CREATING A ROUGH AND NOT SMOOTH AND EASILY CLEANLABLE SURFACE. INSTRUCTED MANAGER TO FINISH AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE OF CEILING IN SERVICE AREA IN BAR.
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 2 OF 6 LIGHTBULBS IN EXHAUST HOOD UNIT TO NOT BE FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE AND REPLACE/REPAIR TO PROVIDE ADEQUATE LIGHTING IN 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.