ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Mar 5, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) OBSERVED SERVICE LINE EQUIPMENT SHELVING WITH FOOD DEBRIS ON SURFACES. INSTRUCTED TO REMOVE, 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.
6-501.13 OBSERVED ALL FLOORS IN MAIN PREP, ANNEX, DRY STORAGE AREAS AND SERVING LINES IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE ALL FOOD DEBRIS AND MAINTAIN FREE OF BUILDUP.
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 5, 2026 · Original Source
Canvass
Feb 26, 2026
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED 8 FULL CRATES OF MILK CARTONS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION STORED INSIDE COOLING UNITS IN MAIN PREP AREA AND IN COOLING UNIT LOCATED IN ANNEX BUILDING PREP. APPROXIMATLEY 25 GALLONS IN TOTAL. NOTED TEMPERATURE OF MILK RANGING FROM 49F-62.5F. INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD TCS FOODS @41F OR BELOW AT ALL TIMES. SAID MILK WAS DISCARDED AT THIS TIME. PRIORITY VIOLATION. 7-38-005. NO 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 REFRIGERATION UNIT CONTAINING (MILK) LOCATED IN PREP AREA OF ANNEXBUILDING AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. NOTED TEMPERATURE OF EQUIPMENT 62.3F. INSTRUCTED TO DISCONTINUE USE OF EQUIPMENT UNTIL REPAIRED AND AT REQIRED TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED. UNIT TAGGED .
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 SERVICE LINE EQUIPMENT SHELVING WITH FOOD DEBRIS ON SURFACES. INSTRUCTED TO REMOVE, 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.
OBSERVED ALL FLOORS IN MAIN PREP, ANNEX, DRY STORAGE AREAS AND SERVING LINES IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO REMOVE ALL FOOD DEBRIS AND MAINTAIN FREE OF BUILDUP.
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.