ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Dec 24, 2025
Pass
1 recorded violation
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11: **C** Effectiveness- Hair Restraints OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR AT ALL TIMES WHEN PREPARING FOOD.
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.
Official record from Chicago Department of Public Health, Dec 24, 2025 · Original Source
Canvass
Dec 18, 2025
Fail
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: COOKED CHICKEN 48.6F, PORK BELLY 50.8, SHRIMP AT 46.6F AND TUFU AT 48.6F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. 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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
FOUND NO RECORDS OF TEMPERATURE CONTROL FOR APPROVED HACCP CURING AND ROP. FOUND HAACP LOGS NOT BEING UTILIZED FOR ALL VACUUM SEALED FOOD ITEMS ON-SITE. ALL VACUUM-SEALED FOOD ITEMS MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 150 LBS OF PRODUCTS WORTH $350.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER AT 50.6F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. 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.
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR AT ALL TIMES WHEN PREPARING FOOD.
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.
NOTED PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM REPORT #2609152 CONDUCTED ON 12/16/24: ( #36)4-204.112(A, D): **C** Temperature Measuring Devices-Functionality OBSERVED WATER TEMPERATURE GAUGES AT THE HIGH-TEMPERATURE DISH MACHINE (WASH AND RINSE CYCLES) FUNCTIONAL, BUT SOILED AND NOT EASILY-READABLE AND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE WATER TEMPERATURE GAUGES AND MAINTAIN WATER TEMPERATURE MEASURING DEVICES ON WAREWASHING EQUIPMENT IN GOOD REPAIR AND EASILY-CLEANABLE.OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER. MUST PROVIDE CERTIFICATES OF COMPLETION ON SITE AND MAINTAIN RECORDS. PRIORITY FOUNDATION VIOLATION #7-42-090. 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, Dec 18, 2025 · Original Source
Non-Inspection
Dec 15, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 15, 2025 · Original Source
Canvass
Dec 16, 2024
Pass
4 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED WATER TEMPERATURE GAUGES AT THE HIGH-TEMPERATURE DISH MACHINE (WASH AND RINSE CYCLES) FUNCTIONAL, BUT SOILED AND NOT EASILY-READABLE AND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE WATER TEMPERATURE GAUGES AND MAINTAIN WATER TEMPERATURE MEASURING DEVICES ON WAREWASHING EQUIPMENT IN GOOD REPAIR AND EASILY-CLEANABLE.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED NONFOOD-CONTACT SURFACES OF ICE MACHINE IN THE BASEMENT AREA TO BE SOILED WITH DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF ICE MACHINE AND ALL EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 FLOOR-MOUNTED DRAIN IN BASEMENT AREA (NEAR UTILITY SINK) TO BE SOILED WITH DEBRIS AND NOT EASILY-CLEANABLE. INSTRUCTED TO CLEAN FLOOR-MOUNTED DRAIN AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DEBRIS AND MAINTAIN ALL PLUMBING FIXTURES AS EASILY-CLEANABLE.
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 CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN AWARENESS TRAINING OR CERTIFICATE(S) ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING TO ALL CERTIFIED FOOD MANAGERS AND MAINTAIN CERTIFICATE(S) ON-SITE AT ALL TIMES.
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.