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
Sep 9, 2025
Pass w/ Conditions
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
Mops and brooms hung next to clean utensils rack at rear section of kitchen, instructed to keep away. .
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
No sanitizer solution test strip on site for low temp dish machine, instructed to obtain. Priority foundation violation 7-38-005.
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, Sep 9, 2025 · Original Source
Canvass Re-Inspection
Jun 28, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 28, 2024 · Original Source
Canvass
May 10, 2024
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE STORED AT 41 F AND BELOW. THE MANAGER DISCARDED 7 POUNDS OF EGGS, 5 POUNDS OF KIMCHI, AND 2 POUNDS TOFU ($200). 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 3 COOLERS WITH INADEQUATE AMBIENT AIR TEMPERATURES RANGING FROM 45-47 F, 1 REACH-IN COOLER, 1 SINGLE-DOOR REFRIGERATOR, AND 1 WALK-IN COOLER. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. 1 COOLER WAS RESTORED BEFORE THE CONCLUSION OF THE INSPECTION, AND THE OTHER 2 COOLERS WERE TAGGED PRIORITY VIOLATION 7-38-005 CITATION WAS 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 ALUMINUM FOIL WRAPPED AROUND VARIOUS PIECES OF EQUIPMENT. INSTRUCTED MANAGER TO ENSURE NO ALUMINUM FOIL IS WRAPPED AROUND EQUIPMENT TO ENSURE ALL EQUIPMENT IS SMOOTH AN 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.
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO ENSURE EVERY FOOD EMPLOYEE HAS A NON-EXPIRED FOOD HANDLER CERTIFICATE.
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.
OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
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.