4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY 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.
Official record from Chicago Department of Public Health, Jan 21, 2026 · Original Source
Canvass Re-Inspection
Jan 16, 2026
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-203.11 OBSERVED A HAND-WASHING SINK IS NEEDED AT THE DISHWASHING PREP AREA. INSTRUCTED TO PROVIDE. 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.
4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-204.115 NOTED TEMPERATURE MEASURING DEVICE/GAUGE FOR THE WASH AND SANITIZING CYCLES OF WAREWASHING MACHINE NOT WORKING. INSRTUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION # 7-38-005. 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.
6-501.12 OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY 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, Jan 16, 2026 · Original Source
Canvass
Jan 14, 2026
Fail
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED A HAND WASHING SINK IS NEEDED AT THE DISHWASHING PREP AREA. INSTRUCTED TO PROVIDE. 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.
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. MANAGER WAS ABLE TO REPAIR DISHMACHINE DURING INSPECTION. NOW SANITIZING AT 50PPM. 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 IMPROPER INTERNAL TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE PREP REFRIGERATOR OF PORK AT 50.1 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $60.00 THROUGH THE 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.
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NOTED TEMPERATURE MEASURING DEVICE/GAUGE FOR THE WASH AND SANITIZING CYCLES OF WAREWASHING MACHINE NOT WORKING. INSRTUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION # 7-38-005. 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.
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY 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.
OBSERVED DEEP GROOVED CUTTING BOARD ON SANDWICH PREP COOLER. INTRUCTED MANAGER TO REPLACE CUTTING BOARD 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 COVERED RECEPTACLES IN STAFF AND CUSTOMER WASHROOMS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN COVERED RECEPTACLES IN WASHROOMS.
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 CHIPPED PAINT ON WALLS IN PREP AREA. INSTRUCTED MANAGER TO REPAIR TO MAKE WALLS 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.
Official record from Chicago Department of Public Health, Sep 11, 2025 · Original Source
Complaint
Sep 4, 2025
Fail
8 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
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 HAND WASHING SIGN AT HAND WASHING SINK IN STAFF WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
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 DEEP GROOVED CUTTING BOARD ON SANDWICH PREP COOLER. INTRUCTED MANAGER TO REPLACE CUTTING BOARD 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 COVERED RECEPTACLES IN STAFF AND CUSTOMER WASHROOMS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN COVERED RECEPTACLES IN WASHROOMS.
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 CHIPPED PAINT ON WALLS IN PREP AREA. INSTRUCTED MANAGER TO REPAIR TO MAKE WALLS 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.
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2613423 ON 3-10-25:40-OBSERVED FOOD HANDLERS WITHOUT PROPER HAIR RESTRAINTS; INSTRUCTED TO PROVIDE AND MAINTAIN.55-NO COVERS FOUND ON THE VENTILATION FANS ON THE CEILINGS OF THE CUSTOMER WASHROOMS; INSTRUCTED TO PROVIDE COVERS FOR THE VENTILATION FANS AND MANTAIN.55-INSTRUCTED TO CLEAN THE FLOOR IN THE FRONT PREP CORNER AREA TO REMOVE COFFEE BEANS AND CLEAN IN KITCHEN AREA AROUND AND BEHIND EQUIPMENT WHERE NEEDED. INSTRUCTED TO CLEAN THE VENTILAION FAN ON THE CEILING OF THE EMPLOYEE WASHROOM TO REMOVE DUST OBSERVED.57-OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
PREVIOUS INSPECTION REPORT SUMMARY FROM 3-10-25 NOT POSTED AND VISIBLE TO CUSTOMERS. INSPECTION REPORT SUMMARY SHALL BE POSTED IN PLAIN VIEW OF CUSTOMERS. PRIORITY FOUNDATION 7-42-010(B) 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, Sep 4, 2025 · Original Source
Canvass
Mar 10, 2025
Pass w/ Conditions
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
THE PERSON IN CHARGE HAS NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; MUST PROVIDE. DEREK CORTELYOU HAS A SERV SAFE CERTIFICATE ISSUED ON NOVEMBER 16, 2024. INSTRUCTED TO OBTAIN A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
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 FOOD HANDLERS WITHOUT PROPER HAIR RESTRAINTS; INSTRUCTED TO PROVIDE AND MAINTAIN. CORRECTED ON SITE.
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.
NO COVERS FOUND ON THE VENTILATION FANS ON THE CEILINGS OF THE CUSTOMER WASHROOMS; INSTRUCTED TO PROVIDE COVERS FOR THE VENTILATION FANS AND MANTAIN.
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 EXPIRED FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.
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, Mar 10, 2025 · Original Source
Canvass
Feb 26, 2024
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE INTERIOR OF THE LARGE ICE MACHINE IN NEED OF CLEANING; CLEAN INTERIOR OF MACHINE 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 EXPIRED FOOD HANDLER CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.
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.
INSTUCTED TO CLEAN THE FLOOR IN THE FRONT PREP AREA IN THE CORNER AREA BY THE LARGE ICE MACHINE TO REMOVE COFFEE BEANS FROM THE FLOOR. ALSO CLEAN THE FLOOR I THE REAR PREP AREA IN CORNERS BY REFRIGERATION UNITS AND OTHER EQUIPMENT. INSTRUCTED TO CLEAN THE VENTILATION FAN COVER IN THE WASHROOM TO REMOVE DUST OBSERVED ON THE COVER.
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.