CLEAN MULTI USE EQUIPMENT STORED DIRECTLY UNDER LARGE CONDENSORS/MOTORS OF REFRIGERATION UNITS. INSTD TO REMOVE AND STORE IN PROPER AREA WHERE NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINANT
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.
CARDBOARD LINING ON STORAGE SHELVES IN REAR BAR AREA. INSTD TO REMOVE CARDBOARD SO AS SURFACE TO BE SMOOTH, EVEN AND 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.
Official record from Chicago Department of Public Health, Apr 14, 2026 · Original Source
Canvass Re-Inspection
May 23, 2025
Pass
1 recorded violation
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-303.11 OBSERVED INADEQUATE LIGHTING IN THE FOOD PREP AREAS. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN ALL AREAS WHERE FOOD IS PREPARED.
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, May 23, 2025 · Original Source
Canvass
May 19, 2025
Pass w/ Conditions
2 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED THE SURFACE TEMPERATURE OF THE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR TO BE 149F INSIDE OF THE HIGH TEMPERATURE CONVEYOR DISH MACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE DISH MACHINE SO THAT A SURFACE TEMPERATURE OF 160F IS REACHED. 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED INADEQUATE LIGHTING IN THE FOOD PREP AREAS. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN ALL AREAS WHERE FOOD IS PREPARED.
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, May 19, 2025 · Original Source
Canvass
May 29, 2024
Pass
4 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN THE SERVICE AREA AND STORED ON THE FLOOR IN THE DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
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 MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 CLUTTER STORED ON THE FLOOR IN THE SECOND-FLOOR REAR STORAGE AREA ADJACENT TO THE BEER COOLER. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
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.