ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Canvass
Oct 3, 2025
Pass
1 recorded violation
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED LIGHT OUT NEAR THE CAMERA ACROSS FROM THE OFFICE SPACE. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN SPACE PROPERLY.
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.
Official record from Chicago Department of Public Health, Oct 3, 2025 · Original Source
Canvass
Nov 15, 2024
Pass w/ Conditions
6 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PIC WITHOUT THE CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN 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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CITY OF CHICAGO CERTFIED MANAGER ON SITE WHILE HANDLING TCS FOODS (EGGS, MILK, ETC.). INSTD TO HAVE ON SITE AT ALL TIMES. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION
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
THE HANDWASHING SINK IN THE MAIN PREP AREA IS NOT ACCESSIBLE; THE APRON IN THE BASIN OF THE SINK AND BLOCKED BY LARGE ROLLING CARTS. INSTD TO HAVE BASIN EMPTY AND HANDSINK ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
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.
DRY STORAGE CONTAINERS (SPICES, FLOUR, SUGAR, ETC.) NOT LABELED WITH COMMON NAMES. INSTD TO LABEL WITH COMMON NAME 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.
FOOD HANDLERS WITHOUT ANY HAIR RESTRAINTS. INSTD TO WEAR HAIR RESTRAINTS AND MAINTAIN AT ALL TIMES
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.
THE WALLS AND CEILING TILES IN THE MAIN PREP AREA ARE NOT CLEAN, AND THERE IS EXCESSIVE ACCUMULATION OF SMOKE STAINS AND DEBRIS. TO CLEAN AND MAINTAIN SAME
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.