ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Canvass
Mar 6, 2025
Pass
3 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED PACKAGED FOOD ITEMS (COOKIES, CAKE SLICES, AND BANANA PUDDING)NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, BUSINESS NAME, AND ADDRESS WHERE MADE AND PACKAGED.
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 REAR EXIT DOOR NOT RODENT PROOF WITH A GAP AT THE BOTTOM OF THE DOOR (ABOUT 1/2'). INSTRUCTED TO MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.
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 CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
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, Mar 6, 2025 · Original Source
Canvass
Aug 7, 2024
Pass w/ Conditions
6 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY 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.
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-SAUSAGE 44.8F/58.1F, MARINARA SAUCE 56F, GREEN PEPPERS 44.6F, CHEESE 45.8F, SALAMI 47.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. 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.
NOTED EMPLOYEES WASHROOM AT THE BASEMENT FOOD/DRY STORAGE AREA WITH GARBAGE CANS AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
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 SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
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.
CUTTING BOARDS WITH DARK STAINS AT THE KITCHEN PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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 THE FOLLOWING:- ..MISSING TILES ON WALL BEHIND THE COOKING STOVE AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR, REPLACE AND MAINTAIN. ..ALSO NOTED STAINED AND MOLDDY SUBSATANCE ON WALL AROUND THE PRODUCE WALK IN FREEZER AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO CLEAN REPAIR AND MAINTAIN. ..NOTED DUSTY AND DIRTY CEILING AND CEILING FANS INSIDE THE WALK IN COOLERS. INSTRUCTED TO CLEAN 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.