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
Apr 7, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOOR BENEATH DISH MACHINE IN THE WAREWASHING AREA TO BE SOILED WITH MINERAL BUILD UP AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER 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.
Official record from Chicago Department of Public Health, Apr 7, 2026 · Original Source
Canvass
Feb 23, 2026
Pass w/ Conditions
3 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED FRONT SERVICE AREA 3-DOOR LINE COOLER IN POOR REPAIR, INTERNAL AMBIENT AIR TEMPERATURE OF 68.0F AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE OF COOLER IN POOR REPAIR AND DISCARDED ALL TCS FOOD ITEMS FROM COLD-HOLDING UNIT PRIOR TO START OF INSPECTION. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. 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.
OBSERVED FRONT SERVICE LINE STEAM TABLE IN POOR REPAIR, LEG/WHEEL MISSING AND HELD UP BY EMPTY FOOD CONTAINER. INSTRUCTED TO REPAIR OR REPLACE FRONT SERVICE LINE STEAM TABLE LEG/WHEEL AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
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 FLOOR BENEATH DISH MACHINE IN THE WAREWASHING AREA TO BE SOILED WITH MINERAL BUILD UP AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER 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.
Spray sanitizer bottles not labeled, Instructed to label 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.
Missing grout at kitchen/ dish area floor tiles. Instructed to grout 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, Jan 6, 2025 · Original Source
Canvass
Jan 5, 2024
Pass
1 recorded violation
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
Food is covered tightly during the cooling down process, Instructed to uncover or cover loosely to facilitate cooling down.
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.