ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Canvass
Apr 21, 2025
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED SLIGHT GREASE DROPLETS ON THE VENTILATION HOOD ABOVE THE DEEP FRYERS AND FLAT TOP GRILL IN THE MAIN PREP AREA. 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.
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF THE INSPECTION. INSTRUCTED ALL FOOD MANAGERS MUST TAKE COURSE AND KEEP RECORDS ON SITE AT ALL TIMES.
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, Apr 21, 2025 · Original Source
Canvass
Apr 24, 2024
Pass w/ Conditions
6 recorded violations
notedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED NO APPROVED HACCP PLAN/VARIANCE ON SITE FOR VACUUM SEALING (REDUCED OXYGEN PACKAGING) FOR TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS. PLEASE READ COMMENTS FOR STEPS ON HOW TO OBTAIN A HACCP PLAN/ VARIANCE. MACHINE TAGGED DURING INSPECTION. INSTRUCTED SITE NOT TO USE MACHINE NOR VACUUM SEALED FOODS UNTIL HACCP PLAN/VARIANCE IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPDH. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED THE PIPES UNDER THE ALL THREE BASINS OF THE THREE COMPARTMENT SINK LEAKING INTO BUCKETS. INSTRUCTED TO REPAIR AND MAINTAIN.
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.
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
OBSERVED ASSORTED FOOD ITEMS SUCH AS BEEF, CHICKEN, AND LAMB INSIDE THE WALK-IN FREEZER IN THE BASEMENT STORAGE AREA IN REDUCED OXYGEN PACKAGING WITH DATES RANGING 04/06/24-04/19/24, WITH NO PROOF OF HACCP PLAN OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL THE HEALTH DEPARTMENT APPROVES VARIANCE AND HACCP. THE VACCUM PACKAGING DEVICE AND FOOD ITEMS THAT WERE FOUND IN REDUCED OXYGEN PACKAGING ALL TAGGED AND HELD FOR INSPECTION CHIKEN, BEEF, LAMB APPROXIMATLEY 150 LBS. PRIORITY FOUNDATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #29.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED TWO DRY INGREDIENT STORAGE CONTAINERS ON THE SHEVING UNITS UNDER THE FOOD PREP TABLES IN THE MAIN PREP AREA. INSTRUCTED TO LABEL DRY INGREDIENT STORAGE CONTAINERS.
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 THE FRONT ENTRANCE DOOR, REAR EXIT DOOR LEADING TO THE OUTDOOR GARBAGE RECEPTACLES, AND THE ATRIUM DOORS ON THE FIRST FLOOR NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF ALL DOORS AND MAINTAIN.
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 BLACK CRATES BEING USED TO ELEVATE BOXES IN THE DRY GOOD AND DRY INGREDIENT STORAGE AREAS NEAR THE FOOD PREP AREA. INSTRUCTED TO PROVIDE APPROPRIATE ELEVATION UNITS THAT ARE SMOOTH AND 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.