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
Oct 1, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED EXPOSED FOAM-LIKE CAULK ON THE WALLS AND AROUND PIPES IN KITCHEN AND UTILITY CLOSET. INSTRUCTED TO RESURFACE AREA TO ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
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, Oct 1, 2025 · Original Source
Canvass Re-Inspection
Nov 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 18, 2024 · Original Source
Canvass
Nov 12, 2024
Fail
6 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING INSIDE THE REFRIGERATOR OR ON KITCHEN SHELVING.
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.
NOTED EXTREMELY LOW HOT WATER PRESSURE AT THE LEFT WASHBOWL IN THE CHILDREN'S WASHROOM. WATER NOTED AT A LOW TRICKEL. MUST PROVIDE GREATER WATER FLOW.
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.
MUST NOT HAVE CARPETING INSIDE THE KITCHEN/FOOD PREP AREA. FLOORS MUST BE SMOOTH AND 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HOT WATER AVAILABLE AT THE STAFF WASHROOM WASHBOWL. HOT WATER MAXIMUM TEMPERATURE NOTED AT 68.1F AFTER SEVERAL MINUTES OF RUNNING AND WATER FLOW EXTREMELY LOW AT A TRICKLE. INSTRUCTED TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AND INCREASE THE WATER FLOW. 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.
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR OR GUARD FOR PIPING UNDER THE KITCHEN HAND WASHING AND THREE COMPARTMENT SINK. MUST BE SMOOTH AND CLEANABLE SURFACE.
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.