REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS FOR THE 2-DOOR PREP COOLER NEXT TO THE GRILL.
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.
CLEAN THE INTERIOR OF THE MICROWAVE, ICE MACHINE AND DEEP FRYERS.
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
REPLACE OR REPAIR THE NON-WORKING VENTILATION FAN IN THE WASHROOM.
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, Mar 27, 2026 · Original Source
Canvass
Mar 18, 2026
Pass w/ Conditions
5 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
CLEAN THE INTERIOR OF THE MICROWAVE, ICE MACHINE AND DEEP FRYERS.
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 COLD TCS FOODS IN THE WALK-IN COOLER AND 2-DOOR PREP COOLER AT IMPROPER TEMPERATURES. OBSERVED COOKED RICE AT 50F, COOKED BEANS AT 48F, SALSA AT 48F AND GUACAMOLE AT 50F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE 2-DOOR PREP COOLER IN THE FRONT PREP AREA WITH AN AIR TEMPERATURE OF 54F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS GUACAMOLE AND SALSA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER BELOW 41F. 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.
REPLACE THE TORN DOOR GASKETS INSIDE OF THE DOORS FOR THE 2-DOOR PREP COOLER NEXT TO THE GRILL.
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
REPLACE OR REPAIR THE NON-WORKING VENTILATION FAN IN THE WASHROOM.
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, Mar 18, 2026 · Original Source
Complaint
Apr 14, 2025
Pass w/ Conditions
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT WATER AVAILABLE AT THE EXPOSED HAND WASHING SINK LOCATED BETWEEN FOOD PREPARATION AREAS/DISHWASHING AREA. WATER TEMPERATURE 62.1F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIUM TEMPERATURE OF 100.0F FOR PROPER HAND WASHING. PLUMER ON SITE HOT WATER HAS BEEN REPAIRED DURING INSPECTION HOT WATER 105.0F. PRIORITY 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.
OBSERVED OUTER OPENINGS NOT PROTECTED. OBSERVED OPENING ON BOTTOM OF FRONT AND REAR RECEIVING DOORS. MUST MAKE DOORS RODENT PROOF TO PREVENT RODENT ENTRY.
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.
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIOING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
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.
MUST NOT USE ALUMINUM FOIL WRAP AS LINER FOR BEHIND COOKING EQUIPMENT,REMOVE, CLEAN 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 EXPOSED HAND WASHING SINK LOCATED BETWEEN FOOD PREPARATION AREAS DRAINING SLOW. MUST REPAIR AND MAINTAIN.
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.
OBSERVED DUST BUILD UP INSIDE VENTILATION VENTS THROUGHOUT FACILITY. MUST CLEAN AND MAINTAIN. OBSERVED MISSING CEILING TILE ABOVE WALK-IN COOLER LOCATED IN REAR FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN. OBSERVED EXCESSIVE DUST BUILD UP ON WALLS INSIDE THE EMPLOYEE/CUSTOMER WASHROOM. MUST CLEAN 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.
MUST PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL CERTIFIED FOOD SERVICE MANAGERS ON SITE AND MAINTAIN CERTIFICATES ON SITE AT ALL TIMES.
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, Apr 14, 2025 · Original Source
Canvass
Oct 2, 2024
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN WALK IN COOLER: 15LBS OF SOUP AT 51.1F, 20LBS OF RICE AT 50.8, 5LBS OF BEEF AT 50.3F, AND 10 LBS OF CHICKEN AT 52.0F. MANAGER VOLUNTARILY DISCARDED AND ALL ITEMS AT TIME OF INSPECTION. ITEMS NEAREST DOOR OF WALK IN COOLER WERE NOT MAINTAINED BELOW 41F. APPROX. 50 LBS WITH A $350 VALUE DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED. INSTRUCTED TO MAINTAIN ALL TCS COLD FOODS AT 41F OR BELOW AT ALL TIMES.
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 THE LARGE STORAGE BINS OF RICE AND BEANS TO NOT BE PROPERLY LABELED WITH COMMON FOOD NAME OF CONTENTS. INSTRUCTED MANAGER TO LABEL ALL BULK STORAGE CONTAINERS WITH NAME OF FOOD ITEMS.
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 HANDLES OF SCOOPS IN DRY STORGAE BINS AND PREPARATION COOLER TO BE IN CONTACT WITH FOOD ITEMS IN STORAGE BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS TO ENSURE HANDLES ARE NOT IN CONTACT WITH FOOD ITEMS IN BINS.
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.
OBSERVED SPATULAS, WHISKS, AND SCOOPS STORED WITH FOOD CONTACT SURFACES EXPOSED IN CUPS NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO INVERT ALL UTENSILS WHEN STORING TO HAVE HANDLES EXPOSED TO ELIMINATE POTENTIAL CONTAMINATION OF FOOD CONTACT SURFACES.
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.
OBSERVED THE PLASTIC LINING ON THE TOP OF THE ICE MACHINE TO BE HEAVILY TORN AND DIRTY. OBSERVED ALUMINUM FOIL USED AS LINING ON OVEN AND SHELVING IN THE BACK. INSTRUCTED MANAGER TO REMOVE PROTECTIVE PLASTIC LINING AND ALUMINUM FOIL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
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 GASKETS OF REACH IN COOLER ON EAST SIDE OF PREPARATION AREA TO BE HEAVILY SOILED AND FILLED WITH FOOD DEBRIS BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN GASKETS FREE OF EXCESSIVE FOOD DEBRIS BUILD UP.
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 2, 2024 · Original Source
Complaint Re-Inspection
Oct 25, 2023
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 25, 2023 · Original Source
Complaint
Oct 24, 2023
Fail
7 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
NOTED EMPLOYEE DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
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.
NOTED HEAVY ICE BUILD-UP INSIDE THE ICE CREAM CHEST FREEZER IN THE DINING AREA. INSTRUCTED DEFROST, CLEAN AND MAINTAIN UNITS.
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 NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS: WASH SINKS 90 F,3 COMPARTMENT SINK 89F. BATHROOM HAND WASH SINKS 90.1F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3-COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
NOTED LEAKING FAUCET AT THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
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.
NOTED DIRT, GREASE, AND RUST ONTOP OF THE GREASE TRAP AT THE 3-COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
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.
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE, UNDERNEATH EQUIPMENT (UNUSED AND STORED AT THE DINING AREA), UNDERNEATH HOT HEATING UNIT AT THE PREP AREA AND UNDERNEATH THE 3 COMPARTMENT SINK
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED CHICKEN, BEEF, SOUP, ETC. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER SHOULD BE ON SITE AT ALL TIMES. 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.