ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jul 22, 2026
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
WALLS ON SIDE OF REACH IN COOLER IN NEED OF REPAIR. INSTRUCTED TO REPAIR 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
HOOD VENT FILTERS IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN 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.
CAN OPENER WITH RUST ON IT. INSTRUCTED TO REMOVE RUST 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.
THERE'S A LEAK AT THE BASE OF THE 3-COMPARTMENT SINK IN THE PREP AREA. -NO HOT RUNNING WATER AND LOW COLD WATER PRESSURE AT THE 1ST WASHBOWL IN THE GIRL'S TOILET ROOM. INSTRUCTED TO FIX ALL PLUMBING AND MAINTAIN GOOD PLUMBING.
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.
FLOORS AROUND THE GREASE TRAPS AND IN THE CORNERS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
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
DAMAGED LIGHT SHIELD IN THE MAIN PREP AREA. INSTRUCTED TO REPLACE LIGHT SHIELD 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 15, 2025 · Original Source
Canvass Re-Inspection
Aug 6, 2024
Pass
1 recorded violation
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-304.11 OBSERVED THE MECHANICAL VENTILATION IN POOR REPAIR AND NOT TURNING ON PROPERLY. INSTRUCTED TO REPAIR.
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, Aug 6, 2024 · Original Source
Canvass
Jul 30, 2024
Fail
11 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSON IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND HAVE THE ORIGINAL CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.
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
2-101.11 OBSERVED COPIES OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATES POSTED IN THE LUNCHROOM. INSTRUCTED ONLY ORIGINAL COPIES MUST BE POSTED. INSTRUCTED TO POST ORIGINAL COPIES OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION 7-38-012.
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.
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
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
6-304.11 OBSERVED THE MECHANICAL VENTILATION IN POOR REPAIR AND NOT TURNING ON PROPERLY. INSTRUCTED TO REPAIR.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-202.12(A) OBSERVED INADEQUATE HOT WATER AT THE HANDWASHING SINK LOCATED IN THE LUNCHROOM. AT THE TIME OF THE INSPECTION, HOT WATER REACHED 94.5F, AND THE TOILET ROOM HAND WASHING SINKS AT 85F. INSTRUCTED TO MAINTAIN 100F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C).
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.
4-501.111 OBSERVED INADEQUATE HOT WATER AT THE 3-COMPARTMENT SINK LOCATED IN THE FOOD PREP/CHURCH KITCHEN AREA. AT THE TIME OF THE INSPECTION, HOT WATER REACHED 96F. INSTRUCTED TO MAINTAIN 110F AT ALL TIMES. PRIORITY VIOLATION 7-38-025.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED A 2-DOOR REFRIGERATOR NOT PLUGGED IN AND MAINTAINING AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW. INSTRUCTED TO TURN ON AND MAINTAIN 41F OR BELOW. PRIORITY VIOLATION 7-38-005.
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.
4-601.11(C) OBSERVED EXCESSIVE DEBRIS ON THE PREP TABLES. INSTRUCTED TO CLEAN.
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 EXCESSIVE DUST AND DIRT DEBRIS THROUGHOUT THE ENTIRE FOOD PREP/CHURCH KITCHEN AREA. INSTRUCTED TO CLEAN AND SANITIZE.
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.
2-102.13 OBSERVED NO FOOD HANDLERS CERTIFICATE PROVIDED. INSTRUCTED TO PROVIDE FOR ALL FOOD HANDLERS.
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, Jul 30, 2024 · Original Source
Canvass
Jan 30, 2024
Pass
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED AT THE FOOD PREP AREA HAND WASHING SINK IN THE CAFETERIA. INSTRUCTED TO PROVIDE.
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.
6-202.15 OBSERVED A 1/2 INCH GAP AT THE BOTTOM OF BOTH OF THE DOORS LOCATED AT DOOR #2, WHICH IS NEAR THE CAFETERIA. INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING AND RODENT PROOFED.
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.
6-201.13 OBSERVED COVING THAT IS DETACHED FROM THE WALL BY THE FOOD SERVING TABLE IN THE CAFETERIA AND NO COVING ON THE WALL LOCATED IN THE DRY STORAGE AREA. INSTRUCTED TO PROVIDE ADEQUATE COVING AND ENSURE WALL COVING REMAINS TIGHT FITTING.
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
6-304.11 OBSERVED AN OVEN ON SITE WITHOUT ADEQUATE MECHANICAL VENTILATION. INSTRUCTED TO PROVIDE ADEQUATE MECHANICAL VENTILATION FOR COOKING EQUIPMENT (OVEN).
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.
4-601.11(C) OBSERVED EXCESSIVE DUST DEBRIS IN THE BASIN OF THE 3-COMPARTMENT SINK AND UNDER THE COUNTER WHERE THE 3-COMPARTMENT SINK IS LOCATED. INSTRUCTED TO CLEAN AND SANITIZE.
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 RECEPTACLE INSIDE THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
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.