ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Feb 10, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE PIPES ALONG THE WALL BEHIND THE FRYERS IN NEED OF CLEANING TO REMOVE GREASE NOTED. OBSERVED THE FLOORS UNDER FRYERS IN NEED OF CLEANING. OBSERVED THE FLOOR UNDER THE TABLE NEXT TO THE SMALL DISHWASHING MACHINE IN NEED OF 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.
3-302.12: FOUND DRY INGREDIENT STORAGE CONTAINERS THROUGHOUT THE REAR FOOD PREP NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED ON ICE SCOOP IMPROPERLY STORED IN BETWEEN ICE MACHINE UNIT. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Feb 18, 2025 · Original Source
Complaint
Feb 13, 2025
Pass w/ Conditions
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED AT NEAR ICE MACHINE (IN USE) AND DISHWASHING AREA INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO NO LONGER USE DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND AT AN ADEQUATE SANITIZING SOLUTION. 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.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS, THROUGHOUT FACILITY AT THE TIME OF THE INSPECTION. ON THE SELF SERVICE CONVEYER BELT (WHICH IS NOT A HOT OR COLDING UNIT) LOCATED IN THE DINING AREA FOUND: LOBSTER BALLS, FRIED SCALLOPS, FISH TOFU, QUAIL EGGS, RAW EGGS, VARIETY OF TOFU FOOD ITEMS, IMITATION CRAB, FRIED FISH BALL WITH CHEESE, CUT SWEET POTATOES, ROLLED FISH BALLS, SPAM, TOMATO WEDGES, CORN, BABY CORN, SHRIMP BAGS, DRIED BEAN CURDS TEMPERATURES RANGED 49.6F-66.7F. FOUND THE FOLLOWING ON SHELVES AT ROOM TEMPERATURE NEAR THE REAR CONVEYER BELT: SHRIMP BAGS, QUAIL EGGS, BABY CORN, DRIED BEAN CURDS, DUMPLINGS, AND FRIED TOFU RANGING TEMPERATURES OF 50.9F-68.0F. IN THE TWO DOOR COOLER NEAR CONVEYER BELT: VARIOUS TYPES OF TOFU AND FISH BALLS, AND DRIED BEAN CURDS TEMPERATURES RANGING 48.0F-53.2F. IN THE WALK-IN COOLER: A CONTAINER OF EGGS AND KIMCHI RANGING TEMPERATURES OF 48.2F-52.0F. LASTLY, CUT CANTALOUPE AND HONEYDEW MELON (51.2F) FOUND ON THE SELF-SERVICE BUFFET. NONE OF THE MENTIONED FOOD ITEMS WERE TIME STAMPED AND NO ACCURATE TEMPERATURE LOGBOOK WAS PROVIDED. THE TEMPERATURE LOG PROVIDED HAD NO DATES AND THE SAME TEMPERATURES WERE DOCUMENTED FOR ALL LISTED FOOD ITEMS ON LOG. ALL FOOD ITEMS WERE DISCARDED AT THE TIME OF THE INSPECTION. INSTRUCTED NOT TO USE CONVEYER BELT AS A HOT OR COLD HOLDING UNIT. MUST KEEP ALL COLD HOLDING FOODS 41F OR BELOW AT ALL TIMES. APPROXIMATELY 185LBS AT $380 WORTH OF PRODUCT DISCARDED AT THIS TIME. 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.
FOUND DRY INGREDIENT STORAGE CONTAINERS THROUGHOUT THE REAR FOOD PREP NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED ON ICE SCOOP IMPROPERLY STORED IN BETWEEN ICE MACHINE UNIT. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
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.