OBSERVED GASKET TORN OFF THE INSIDE OF TWO DOOR REACH-IN COOLER AT THE END OF COOKLINE. INSTRUCTED TO REPAIR 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.
OBSERVED COOLING EQUIPMENT THAT IS NOT IN USE OR NO LONGER NECESSARY TO THE DAILY OPERATION OF THE FACILITY IN THE KITCHEN AND BASEMENT AREA. INSTRUCTED TO REMOVE SUCH ITEMS TO PREVENT CLUTTER AND 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.
Official record from Chicago Department of Public Health, Apr 10, 2026 · Original Source
Canvass
Apr 3, 2026
Fail
7 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED OVER 30 RAT DROPPINGS IN THE FOLLOWING AREAS: 20 SCATTERED ON THE FLOOR UNDERNEATH SHELVING IN REAR STORAGE CLOSET IN THE KITCHEN, 8-10 IN THE CORNER NEXT TO TWO DOOR COOLER AND ICE CREAM FREEZER IN THE REAR PREP AREA, AND 5-6 IN THE RIGHT CORNER UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE DROPPINGS, CLEAN, AND SANITIZE ALL AFFECTED AREAS. RECOMMENDED TO HAVE PEST CONTROL TO SERVICE THE FACILITY TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION, 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.
OBSERVED WET WIPING CLOTHS STORED ON THE COUNTERS AND PREP TABLES IN THE KITCHEN PREP AREA. INSTRUCTED TO KEEP ALL SOILED WIPING CLOTHS STORED IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
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 SCOOP USED FOR ICE IN THE WAIT STATION ICE BIN WITH THE HANDLE STORED INSIDE OF ICE. INSTRUCTED TO STORE SCOOP WITH THE HANDLE UP AND OUT OF FOOD ITEM TO PROTECT FROM CONTAMINATION.
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 GASKET TORN OFF THE INSIDE OF TWO DOOR REACH-IN COOLER AT THE END OF COOKLINE. INSTRUCTED TO REPAIR 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.
OBSERVED WET MOPS STORED ON THE FLOOR THROUGHOUT THE DISHWASHING AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
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.
PREVIOUS CORE VIOLATION FROM REPORT #2618529 DATED 6/3/2025 NOT CORRECTED: VIOLATION #58 "NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE." MUST CORRECT PREVIOUS CORE VIOLATION. PRIORITY FOUNDATION VIOLATION, 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO PAPER TOWELS PROVIDED AT THE HANDWASHING SINKS IN THE REAR PREP AREA AND REAR DISHWASHING AREA. INSTRUCTED MANAGEMENT THAT A HAND DRYING PROVISION MUST BE PROVIDED AT HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION 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.
Official record from Chicago Department of Public Health, Apr 3, 2026 · Original Source
Canvass Re-Inspection
Jun 3, 2025
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
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.
Official record from Chicago Department of Public Health, Jun 3, 2025 · Original Source
Canvass
May 28, 2025
Fail
15 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
KITCHEN HAND SINK ON NORTH WALL NOT ACCESSIBLE FOR USE. SINK BLOCKED BY AN ICE MACHINE. MUST REMOVE ICE MACHINE AND MAKE SINK ACCESSIBLE FOR USE. PRIORITY FOUNDATION 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.
SOME INTERIOR AREAS OF THE ICE MACHINE IN NEED OF 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 PREPARED TCS FOODS SUCH AS COOKED RICE AND COOKED EGG BREAD WITH NO DATE LABELS IN THE COOLERS AND PREP AREA HELD LONGER THAN 24 HOURS. NO EXPIRATION DATES. NO LABELS OF ANY KIND. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005.CITATION ISSUED.
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
NO CONSUMER ADVISORY AVAILABLE ON THE PRINTED MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS EGGS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION 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.
ALL BULK FOODS NOT HELD IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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.
RODENT INFESTATION. OBSERVED OVER 250 RAT DROPPINGS IN THE FOLLOWING AREAS THROUGHOUT THE PREMISES. APPROXIMATELY 75 ALONG BASEBOARDS THROUGHOUT THE KITCHEN, BEHIND AND UNDER ALL COOKING EQUIPMENT, COOLERS, PREP TABLES, INSIDE FRYER CABINET AND ON KITCHEN PREP SHELVING. OVER 125 DROPPING THROUGHOUT BOTH SIDES OF THE BASEMENT ALONG BASEBOARDS, ON SHELF AND BEHIND STORED UNUSED EQUIPMENT. 50 DROPPINGS IN THE FRONT PREP STORAGE CLOSET AND HVAC ROOM. INSTRUCTED TO REMOVE ALL DROPPINGS. CLEAN AND MAINTAIN SURFACES. HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT. ELIMINATE PEST ACTIVITY. PRIORITY VIOLATION 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.
NOTED ALL FOOD HANDLERS/PREPARERS WITHOUT EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE.
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.
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
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 NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
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.
ALL RAW WOODEN SHELVING AT THE FRONT PREP MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.----MUST NOT USE TIN FOIL AS LINER FOR METAL PREP TABLES IN THE KITCHEN. PEELING PLASTIC ON EXTERIOR OF ICE MACHINE, TORN ALUMINIUM FOIL IN KITCEHN SHELVES. MUST REMOVE ALL PLASTIC AND FOIL FROM EQUIPMENT.
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.
FAUCET ON THE DISH AREA HAND WASHING SINK TOO SHORT TO ENABLE PROPER HAND WASHING. MUST INSTALL A LONGER, EXTENDED FAUCET ON SINK.
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.
ALL UNUSED EQUIPMENT THROUGHOUT THE FACILITY, INCLUDING ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
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.
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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.
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
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 VIOLATION FROM 4-30-24 REPORT #2593695 NOT CORRECTED. #56--Observed no mechanical ventilation available in the employee, men's, or women's bathrooms. Instructed manager to provide mechanical ventilation for each bathroom. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, May 28, 2025 · Original Source
License Re-Inspection
Apr 30, 2024
Pass
1 recorded violation
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-304.11--Observed no mechanical ventilation available in the employee, men's, or women's bathrooms. Instructed manager to provide mechanical ventilation for each bathroom.
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, Apr 30, 2024 · Original Source
License
Apr 12, 2024
Fail
9 recorded violations
notedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENUS.INSTRUCTED MANAGER TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS.PRIORITY FOUNDATION VIOLATION 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.
Observed rusty shelves present in the reach in cooler in across from standing single door cooler. Instructed manager to repair or replace rusty shelves to provide 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.
Observed no running hot water throughout the premises at time of inspection. Instructed manager to provide and maintain hot running water of at least 110F at the 3 compartment sink and at least 100F at all hand sinks. Priority violation 7-38-030(c).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed no sink used for food preparation present in the coffee and beverage service area located in the front dining area off of the exit. Instructed manager that a food preparation sink for food preparation, obtaining water, and discarding liquid waste must be available in this front beverage service area.
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 outside commercial garbage dumpster present to service facility at time of inspection. Instructed manager to provide a commercial outside garbage dumpster for the premises and to maintain as required. Priority foundation violation 7-38-020(b).
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
Observed no mechanical ventilation available in the employee, men's, or women's bathrooms. Instructed manager to provide mechanical ventilation for each bathroom.
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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
Observed no signed and completed employee health policy on site at time of inspection. Instructed manager to complete and maintain an employee health policy with each employee. Priority foundation violation 7-38-010.
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
Observed no easily accessible or convenient hand sink available for use by employees in main grill and preparation area in kitchen. Instructed manager to install additional handwashing sink with hot and cold running water fully equipped with soap and hand paper towels. Handwashing sinks must be conveniently located and accessible, and to be used solely for hand washing. Priority foundation violation, 7-38-030(c). (See Comments). No 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 THE LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION IN REAR SIDE DISHWASHING ROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025. See comments.
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.