ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass Re-Inspection
Jul 9, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11--OBSERVED BROKEN FLOOR AROUND THE FLOOR DRAINS IN THE KITCHEN FOOD PREP AREA.INSTRUCTED TO REPAIR SO THAT FLOOR SURFACES ARE SMOOTH, 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, Jul 9, 2025 · Original Source
Canvass
Jul 3, 2025
Pass w/ Conditions
4 recorded violations
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING AND MAINTAIN.
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.
OBSERVED BROKEN FLOOR AROUND THE FLOOR DRAINS IN THE KITCHEN FOOD PREP AREA.INSTRUCTED TO REPAIR SO THAT FLOOR SURFACES ARE SMOOTH, 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.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 2-DOOR PREP COOLER IN THE KITCHEN FOOD PREP AREA.OBSERVED CAESAR DRESSINGS AT 55.4F,CHIPOTLE GREEK YOGURT DRESSINGS AT 53.4F,RANCH DRESSINGS AT 55.8F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5#'S OF FOOD WORTH $40.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE 2-DOOR PREP COOLER IN THE KITCHEN FOOD PREP AREA WITH AN AIR TEMPERATURE OF 54.7F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS RANCH AND CAESAR DRESSINGS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME OF INSPECTION.INSTRUCTED NOT TO USE UNTIL REPAIRED.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.(SEE COMMENTS).
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.
Official record from Chicago Department of Public Health, Jul 3, 2025 · Original Source
Canvass
Jul 29, 2024
Pass
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
Dry food storage room located in lower level public garage with no lock on door, instructed to lock door to prevent food tampering.
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.
Food handler not wearing hair restraints, instructed to wear.
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.