ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Canvass Re-Inspection
Feb 2, 2026
Pass
9 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES).
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11 : MUST PROVIDE A SPLASH GUARD AT HAND SINK IN POTTER'S BAR AREA.
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.
4-101.19 : MUST REPAIR OR REPLACE MISSING HANDLE ON PREP COOLER DRAWER.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN LOCKWOOD GRAB N GO SERVICE COUNTER.
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 BUILD UP FROM ALL EQUIPMENT,SHELVING UNITS,ROLLING CARTS,PREP COOLERS,DELIME DISH MACHINE,UNDERSIDES OF SCRAPE COUNTER IN DISH WASHING 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.
: 5-205.15 : MUST REPAIR OR REPLACE LEAKY STOPPER HANDLE AT 2- COMPARTMENT SINK, 3- COMPARTMENT SINK IN REAR PREP AREA,1- COMPARTMENT IN PANTRY PREP.
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.
6-201.13 : MUST REPAIR OR REPLACE LOOSE WALL PANELS IN DISH WASHING/MOP SINK AREAS,LOOSE FLOOR PANEL IN WALK IN 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-202.11 : MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN GRAB AND GO REAR PREP AREA.
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.
2-102.13 : OBSERVED MISSING FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-202.12 (B-D) : MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN SMALL PREP AREA.
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.
Official record from Chicago Department of Public Health, Feb 2, 2026 · Original Source
Canvass
Jan 26, 2026
Fail
16 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED POOR HYGIENIC PRACTICES BY DISH WASHER TWICE HANDLING DIRTY AND THEN CLEAN DISHES WITH PLASTIC GLOVES ON WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAIMNATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
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.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY TWO MALE EMPLOYEES.OBSERVED EMPLOYEE HANDLING TOAST FROM ONE PLATE TO ANOTHER AND THE OTHER ONE PLACING BIB LETTUCE ONTO TOAST FOR SANDWICH WITHOUT WEARING GLOVES. FOOD ITEMS WERE DISCARDED.MUST PROVIDE A BARRIER FOR HANDLING READY TO EAT FOODS. (PRIORITY 7-38-010)(COS)(CITATION ISSUED)
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN SMALL PREP AREA.
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 FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES).
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.
OBSERVED EVIDENCE OF A LIVE ROACH ON UPPER WALL ABOVE DISH MACHINE AND APPX. 50 OR MORE LIVE SMALL FLIES FLYING AROUND,ON CEILING AND WALLS AND FLOOR DRAINS IN PREP AREAS,DISH WASHING AREAS,BAR AREA,DINING ROOM,GRAB N GO AND (POTTERS BAR).RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/26/26.(PRIORITY FOUNDATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST PROVIDE A SPLASH GUARD AT HAND SINK IN POTTER'S BAR AREA.
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 REPAIR OR REPLACE MISSING HANDLE ON PREP COOLER DRAWER.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN LOCKWOOD GRAB N GO SERVICE COUNTER.
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 CLEAN DEBRIS BUILD UP FROM ALL EQUIPMENT,SHELVING UNITS,ROLLING CARTS,PREP COOLERS,DELIME DISH MACHINE,UNDERSIDES OF SCRAPE COUNTER IN DISH WASHING 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 LEAKY STOPPER HANDLE AT 2- COMPARTMENT SINK, 3- COMPARTMENT SINK IN REAR PREP AREA,1- COMPARTMENT IN PANTRY PREP.
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 OUTSIDE DUMPSTER OVERFLOWING WITH TRASH AND DEBRIS WITHOUT TIGHT FITTING LIDS.MUST HAVE TRASH BELOW RIM AND PROVIDE TIGHT FITTING LIDS.(PRIOIRTY FOUNDATION 7-38-020(B)(CITATION ISSUED)
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 LOOSE WALL PANELS IN DISH WASHING/MOP SINK AREAS,LOOSE FLOOR PANEL IN WALK IN 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN GRAB AND GO REAR PREP AREA.
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.
OBSERVED MISSING FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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.
PREVIOUS CORE VIOLATIONS FROM REPORT #2621793 8/6/25 NOT CORRECTED-#51-5-205.15: OBSERVED COLD WATER KNOB AT HANDWASHING SINK IN MEN'S EMPLOYEE WASHROOM MISSING AND COLD WATER NOT TURNING ON. INSTRUCTED TO REPLACE MISSING COLD WATER KNOB AND RESTORE COLD RUNNING WATER TO HANDWASHING SINK IN MEN'S EMPLOYEE WASHROOM.#53-5-501.17: OBSERVED NO COVERED RECEPTACLE IN WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMEN'S EMPLOYEE WASHROOM FOR SANITARY PRODUCTS.(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.
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 5LBS. TURKEY-46.0F-46.3F AND 5LBS.-ROAST BEEF-46.0F INSIDE OF WALK IN COOLER .PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 10LBS. $65.(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.
Official record from Chicago Department of Public Health, Jan 26, 2026 · Original Source
Canvass Re-Inspection
Aug 6, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15: OBSERVED COLD WATER KNOB AT HANDWASHING SINK IN MEN'S EMPLOYEE WASHROOM MISSING AND COLD WATER NOT TURNING ON. INSTRUCTED TO REPLACE MISSING COLD WATER KNOB AND RESTORE COLD RUNNING WATER TO HANDWASHING SINK IN MEN'S EMPLOYEE WASHROOM.
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.
5-501.17: OBSERVED NO COVERED RECEPTACLE IN WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMEN'S EMPLOYEE WASHROOM FOR SANITARY PRODUCTS.
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, Aug 6, 2025 · Original Source
Canvass Re-Inspection
Aug 1, 2025
Fail
3 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-501.110: OBSERVED TEMPERATURE OF WASH SOLUTION AT HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 137F. INSTRUCTED THE TEMPERATURE OF THE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 150F, INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.(NOTE: CITATION FOR PRIORITY FOUNDATION VIOLATION ISSUED ON 7/30/2025)
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.
5-205.15: OBSERVED COLD WATER KNOB AT HANDWASHING SINK IN MEN'S EMPLOYEE WASHROOM MISSING AND COLD WATER NOT TURNING ON. INSTRUCTED TO REPLACE MISSING COLD WATER KNOB AND RESTORE COLD RUNNING WATER TO HANDWASHING SINK IN MEN'S EMPLOYEE WASHROOM.
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.
5-501.17: OBSERVED NO COVERED RECEPTACLE IN WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMEN'S EMPLOYEE WASHROOM FOR SANITARY PRODUCTS.
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, Aug 1, 2025 · Original Source
Canvass
Jul 30, 2025
Pass
2 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED WATER TEMPERATURE GAUGE AT THE POT AND PAN AREA DISH MACHINE TO BE NOT EASILY READABLE. INSTRUCTED TO REPAIR OR REPLACE WATER TEMPERATURE GAUGE AND MAINTAIN GAUGES AS EASILY-READABLE.
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 ICE BUILDUP ON WALL UNDERNEATH CONDENSOR IN WALK IN FREEZER. INSTRUCTED TO REMOVE ICE BUILDUP ON WALL UNDERNEATH CONDENSOR IN WALK IN FREEZER 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.
Official record from Chicago Department of Public Health, Jul 30, 2025 · Original Source
Canvass
Jul 30, 2025
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 70.2-70.3F AT HANDWASHING SINKS IN MEN AND WOMEN'S WASHROOMS NEAR RESTAURANT AND LOBBY BAR. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT BOTH HANDWASHING SINKS IN MEN'S WASHROOM AND AT MIDDLE AND RIGHT HANDWASHING SINKS IN WOMEN'S WASHROOM NEAR RESTAURANT AND LOBBY BAR. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
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.
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.6-55.8F. OBSERVED COLD TCS FOODS, MILK(46.6-51.4F), HALF N HALF(49.1-50.9F) AND HEAVY CREAM(55.8F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $66 WEIGHING 90LBS. 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE STATING THAT ASTERISKED ANIMAL DERIVED FOODS CAN BE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER ADDED TO MENU BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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 SMALL TWO DOOR COLD HOLDING UNIT IN BARISTA AREA AT IMPROPER AMBIENT TEMPERATURE OF 49.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON DOOR COLD HOLDING UNIT IN BARISTA AREA. 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED TEMPERATURE OF WASH SOLUTION AT HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 137F. INSTRUCTED THE TEMPERATURE OF THE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 150F, INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
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 COLD WATER KNOB AT HANDWASHING SINK IN MEN'S EMPLOYEE WASHROOM MISSING AND COLD WATER NOT TURNING ON. INSTRUCTED TO REPLACE MISSING COLD WATER KNOB AND RESTORE COLD RUNNING WATER TO HANDWASHING SINK IN MEN'S EMPLOYEE WASHROOM.
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 NO COVERED RECEPTACLE IN WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMEN'S EMPLOYEE WASHROOM FOR SANITARY PRODUCTS.
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, Jul 30, 2025 · Original Source
Canvass
May 9, 2024
Pass
13 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINK AT THE POTTER'S BAR AREA MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS 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.
OBSERVED BEEF STOCK THAWING IN KITCHEN AREA 2-COMPARTMENT SINK NOT IN CONTACT WITH COOL, RUNNING WATER. INSTRUCTED TO THAW TCS FOODS USING APPROVED THAWING METHODS SUCH AS THAWING UNDER REFRIGERATION AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED BULK DRY FOOD STORAGE CONTAINERS STORED BENEATH FIRE SUPPRESSION LINES IN THE MAIN KITCHEN AREA. INSTRUCTED TO RELOCATE BULK DRY FOOD STORAGE CONTAINERS FROM BENEATH FIRE SUPPRESSION LINES AND OTHER PROHIBITED AREAS.
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.
OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITHOUT SANITIZER AT KITCHEN AREA 2-COMPARTMENT SINK. INSTRUCTED TO REMOVE FROM WATER AND STORE IN SANITIZER SOLUTION, OR MAINTAIN WIPING CLOTHS DRY FOR LEANING SPILLS.
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 DRAWER HANDLE ON PREP COOLER AT MAIN KITCHEN LINE TO BE MISSING AND DRAWER IN POOR REPAIR. FOUND TOP-SLIDING DOOR HANDLE OF BEER COOLER AT LOBBY BAR AREA TO BE COVERED IN SOILED TAPE AND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE DRAWER COOLER AND BEER COOLER HANDLES AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.
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 LOBBY BAR AREA DUMP SINK FAUCET TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE DUMP SINK FAUCET PLUMBING AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
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 CEILING THROUGHOUT MAIN AND REAR KITCHEN AREAS TO BE SOILED WITH FOOD DEBRIS AND DUST. FOUND CEILING AND WALLS IN KITCHEN WAREWASHING AREA NEAR CEILING INTAKE VENT TO BE HEAVILY SOILED WITH DUST. INSTRUCTED TO CLEAN FLOORS, WALLS, AND CEILINGS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DUST 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED LIGHT SHIELD IN KITCHEN WALK-IN COOLER TO BE CRACKED AND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE LIGHT SHIELD AND MAINTAIN ALL LIGHT BULBS IN FOOD PREP OR FOOD STORAGE AREAS ADEQUATELY SHIELDED.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED HARD-BOILED EGGS AT ADEQUATE TIME AND TEMPERATURE COOLING WHILE COVERED WITH FOOD-GRADE PLASTIC WRAP, IN THE KITCHEN AREA CENTRAL WALK-IN COOLER. INSTRUCTED TO COOL TCS FOODS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) AND MAINTAIN.
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 WATER TEMPERATURE GAUGES AT THE POT AND PAN AREA DISH MACHINE TO BE NOT EASILY READABLE. INSTRUCTED TO REPAIR OR REPLACE WATER TEMPERATURE GAUGES AND MAINTAIN GAUGES AS EASILY-READABLE.
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 BULK DRY FOOD STORAGE CONTAINERS (SUGAR, FLOUR) MISSING IDENTITY LABELS AT THE REAR DRY STORAGE AREA. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THE COMMON NAME OF THE FOOD AND MAINTAIN.
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.
OBSERVED IN-USE KNIVES STORED IN SANITIZER SOLTUION AT THE EMPLOYEE CAFETERIA FOOD PREP COUNTER. INSTRUCTED TO REMOVE KNIVES FROM SANITIZER SOLUTION AND STORE IN-USE UTENSILS ON A CLEAN AND DRY SURFACE AND MAINTAIN.
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 VARIOUS BEVERAGE DISPENSER MACHINES IN THE EMPLOYEE CAFETERIA TO BE SOILED WITH BEVERAGE SPLASHES AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES OF BEVERAGE DISPENSER MACHINES 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.
Official record from Chicago Department of Public Health, May 9, 2024 · Original Source
Canvass Re-Inspection
Nov 14, 2023
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) OBSERVED AN EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON, UNDER AND AROUND THE GREASE TRAP IN THE 3RD FLOOR FOOD PREP/DISH WASHING AREA. INSTRUCTED TO CLEAN.
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.
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE 5TH FLOOR EMPLOYEE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
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, Nov 14, 2023 · Original Source
Canvass
Nov 7, 2023
Fail
7 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-501.114 OBSERVED A LOW TEMPERATURE DISH MACHINE, LOCATED BEHIND THE 1ST FLOOR BAR AREA, NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN 50PPM-100PPM OF CHLORINE SANITIZING CONCENTRATION AT ALL TIMES. SAID LT DISH MACHINE TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-303.11 OBSERVED ICE FOR HUMAN CONSUMPTION BEING USED AS A COOLANT AND PREPACKAGED DESSERTS STORED ON TOP OF THE ICE INSIDE OF AN ICE BIN BEHIND THE 1ST FLOOR BAR AREA. INSTRUCTED TO DISCARD AND NEVER USE ICE FOR HUMAN CONSUMPTION AS A COOLANT. MANAGER DISCARDED ICE DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
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.
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER THAT IS ON DUTY WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW ON THE LUNCH AND DINNER MENUS SUCH AS; AVOCADO TOAST W/EGG, GRILLED SALMON, BURGERS AND NEW YORK STRIP STEAK. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW ON THE LUNCH AND DINNER MENUS. PRIORITY FOUNDATION 7-38-005.
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.
6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE, OBSERVED ABOUT 20 LIVE SMALL FLIES ON THE WALLS BEHIND THE 1ST FLOOR BAR AREA. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED UNDER INSPECTION REPORT #2584775.
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.
4-601.11(C) OBSERVED AN EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON, UNDER AND AROUND THE GREASE TRAP IN THE 3RD FLOOR FOOD PREP/DISH WASHING AREA. INSTRUCTED TO CLEAN.
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.
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE 5TH FLOOR EMPLOYEE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
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.