4-202.16---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE 2-DOOR STAND-UP COOLER LOCATED IN THE REAR (CRUDO COFFEE STATION). INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES 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.
5-501.17---OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE REAR KITCHEN PREP AREA.INSTRUCTED TO PROVIDE 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.
6-201.11---OBSERVED BLACKENED, MOLDY WALL CAULKING ALONG THE MAIN REAR DISHMACHINE AREA. INSTRUCTED TO REPLACE 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.
Official record from Chicago Department of Public Health, Oct 10, 2025 · Original Source
Canvass
Oct 9, 2025
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE MAIN KITCHEN PREP LINE COOLER.OBSERVED 1 CONTAINER OF COOKED OCTOPUS WITH INTERNAL TEMPERATURES RANGING FROM 46.7F-51.1F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 4#'S OF FOOD WORTH $100.00. 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.
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE 2-DOOR STAND-UP COOLER LOCATED IN THE REAR (CRUDO COFFEE STATION). INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES 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 WASTE RECEPTACLE PROVIDED IN THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE REAR KITCHEN PREP AREA.INSTRUCTED TO PROVIDE 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 BLACKENED, MOLDY WALL CAULKING ALONG THE MAIN REAR DISHMACHINE AREA. INSTRUCTED TO REPLACE 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND SOAP PROVIDED AT THE HAND WASHING SINKS AT THE BAR AREAS.INSTRUCTED TO PROVIDE AND MAINTAIN HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION 7-38-030(C), VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.
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 THE LOW TEMPERATURE DISHMACHINE IN THE REAR CRUDO COFFEE STATION (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025, NO 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.
Official record from Chicago Department of Public Health, Oct 9, 2025 · Original Source
Short Form Complaint
Sep 18, 2024
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.3-60.6F(CHICKEN SAUCE 60.6F, LASAGNA 45.7F, BOLONGESE 48.6F, VEAL STOCK 45.3F AND BECHEAMEL, CONTAINS CREAM 46.0F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $777 WEIGHING 310LBS. 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.
3-302.12: OBSERVED BULK DRY FOOD STORAGE CONTAINERS IN THE REAR PASTA PREP AREA NOT LABELED WITH THE COMMON NAME OF THE FOOD ITEM. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF THE FOOD ITEM STORED ON EACH BULK DRY FOOD CONTAINER 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.
4-601.11(C): OBSERVED NONFOOD-CONTACT SURFACE (INTERIOR CAVITY) OF 2-DOOR UPRIGHT COOLER AT THE COFFEE STATION AREA TO BE SOILED WITH DRY FOOD DEBRIS AND RUST. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.
6-501.12: OBSERVED CEILING VENT AND SURROUNDING CEILING TILES ABOVE UTILITY SINK TO BE HEAVILY-SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN CEILINGS AND CEILING VENTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS 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.
4-101.19: OBSERVED THE FOLLOWING NONFOOD-CONTACT SURFACES LINED WITH ITEM THAT IS NOT SMOOTH OR EASILY-CLEANABLE: DUCT TAPE ON SURFACES OF DISH MACHINE, STRING USED TO TIE CRACKS ON DUNNAGE RACKS AND DRYING RACKS IN DISH MACHINE AREA. INSTRUCTED TO REMOVE SURFACES THAT ARE NOT EASILY-CLEANABLE AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF EQUIPMENT.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-403.11: OBSERVED EMPLOYEE BEVERAGES IN SEALED CONTAINERS STORED ABOVE GLASSWARE AT THE SMALL FRONT AREA SERVER STATION. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGES AND DESIGNATE AN AREA FOR THE STORAGE AND CONSUMPTION OF EMPLOYEE BEVERAGES THAT DOES NOT CONTAMINATE FOOD OR EQUIPMENT AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Sep 18, 2024 · Original Source
Canvass Re-Inspection
Jul 1, 2024
Pass
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK DRY FOOD STORAGE CONTAINERS IN THE REAR PASTA PREP AREA NOT LABELED WITH THE COMMON NAME OF THE FOOD ITEM. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF THE FOOD ITEM STORED ON EACH BULK DRY FOOD CONTAINER 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.
OBSERVED THE FOLLOWING NONFOOD-CONTACT SURFACES LINED WITH ITEM THAT IS NOT SMOOTH OR EASILY-CLEANABLE: DUCT TAPE ON SURFACES OF DISH MACHINE, STRING USED TO TIE CRACKS ON DUNNAGE RACKS AND DRYING RACKS IN DISH MACHINE AREA. INSTRUCTED TO REMOVE SURFACES THAT ARE NOT EASILY-CLEANABLE AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF EQUIPMENT.
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 NONFOOD-CONTACT SURFACE (INTERIOR CAVITY) OF 2-DOOR UPRIGHT COOLER AT THE COFFEE STATION AREA TO BE SOILED WITH DRY FOOD DEBRIS AND RUST. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 CEILING VENT AND SURROUNDING CEILING TILES ABOVE UTILITY SINK TO BE HEAVILY-SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN CEILINGS AND CEILING VENTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED EMPLOYEE BEVERAGES IN SEALED CONTAINERS STORED ABOVE GLASSWARE AT THE SMALL FRONT AREA SERVER STATION. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGES AND DESIGNATE AN AREA FOR THE STORAGE AND CONSUMPTION OF EMPLOYEE BEVERAGES THAT DOES NOT CONTAMINATE FOOD OR EQUIPMENT AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Jul 1, 2024 · Original Source
Canvass
Jun 21, 2024
Fail
6 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED DROP PLATE AND REAR INTEIOR CAVITY OF ICE MACHINE SOILED WITH PINK RESIDUE AND NOT CLEAN TO SIGHT AND TOUCH. INSTRUCTED TO CEASE USE OF ICE MACHINE, DRAIN AND DISCARD ICE, AND CLEAN AND SANITIZE FOOD-CONTACT SURFACES OF ICE MACHINE. 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 THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD-HOLDING: LASAGNA IN THE WALK-IN COOLER AT 50.7F, GRILLED ONIONS AT THE MAIN COOK LINE COOLER AT 72.5F, RAW BEEF PATTIES AT THE MAIN COOK LINE COOLER AT 48.7F. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEMS AT IMPROPER TEMPERATURES. PERSON-IN-CHARGE DISCARDED ALL OUT-OF-TEMPERATURE FOOD ITEMS ON-SITE AND DENATURED AT TIME OF INSPECTION. APPROXIMATELY 20.0 LBS. VALUED APPROXIMATELY $115.00 DISCARDED ON-SITE. 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 BULK DRY FOOD STORAGE CONTAINERS IN THE REAR PASTA PREP AREA NOT LABELED WITH THE COMMON NAME OF THE FOOD ITEM. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF THE FOOD ITEM STORED ON EACH BULK DRY FOOD CONTAINER 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.
OBSERVED THE FOLLOWING NONFOOD-CONTACT SURFACES LINED WITH ITEM THAT IS NOT SMOOTH OR EASILY-CLEANABLE: DUCT TAPE ON SURFACES OF DISH MACHINE, STRING USED TO TIE CRACKS ON DUNNAGE RACKS AND DRYING RACKS IN DISH MACHINE AREA. INSTRUCTED TO REMOVE SURFACES THAT ARE NOT EASILY-CLEANABLE AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF EQUIPMENT.
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 NONFOOD-CONTACT SURFACE (INTERIOR CAVITY) OF 2-DOOR UPRIGHT COOLER AT THE COFFEE STATION AREA TO BE SOILED WITH DRY FOOD DEBRIS AND RUST. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 CEILING VENT AND SURROUNDING CEILING TILES ABOVE UTILITY SINK TO BE HEAVILY-SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN CEILINGS AND CEILING VENTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS 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.