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
Feb 9, 2026
Pass
2 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED WRAPPED SINGLE-SERVICE ARTICLES (CUPS, CUP LIDS, MEAL BOXES) STORED DIRECTLY BENEATH GREYWATER PIPE WITHOUT OVERHEAD PROTECTION IN THE FRONT LINE AREA CABINET. INSTRUCTED TO RELOCATE SINGLE-SERVICE ARTICLES AND STORE SINGLE-USE/SINGLE-SERVICE ARTICLES OUTSIDE OF PROHIBITED AREAS SUCH AS BENEATH GREYWATER PIPES OR PROVIDE OVERHEAD PROTECTION FROM DRIP AND MAINTAIN.
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 FLOORS BENEATH SHELVING IN THE WALK-IN COOLER TO BE SOILED WITH DRIED FOOD DEBRIS AND DRIED LIQUID SPILLS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS, LIQUID SPILLS, 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, Feb 9, 2026 · Original Source
Canvass
Jan 15, 2026
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED REAR WAREWASHING AREA HANDWASHING SINK OBSTRUCTED FROM ACCESS BY WASTE RECEPTACLE. INSTRUCTED TO RELOCATE WASTE RECEPTACLE AND MAINTAIN ALL HANDWASHING SINKS IMMEDIATELY ACCESSIBLE FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE RELOCATED WASTE RECEPTACLE ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED FRONT SERVICE LINE VEGETABLE COOLER IN POOR REPAIR, UNABLE TO MAINTAIN TCS FOOD ITEMS AT 41.0F OR BELOW AT TIME OF INSPECTION. FOOD EMPLOYEES AWARE OF COLD-HOLDING EQUIPMENT MALFUNCTION AND BEGAN DISCARDING TCS FOOD ITEMS FROM COOLER PRIOR TO INSPECTOR ARRIVAL. INSTRUCTED TO CONTINUE TO CEASE USE OF COLD-HOLDING EQUIPMENT AND REPAIR OR REPLACE COLD-HOLDING UNIT TO MAINTAIN TCS FOOD AT 41.0F OR BELOW. 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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED WRAPPED SINGLE-SERVICE ARTICLES (CUPS, CUP LIDS, MEAL BOXES) STORED DIRECTLY BENEATH GREYWATER PIPE WITHOUT OVERHEAD PROTECTION IN THE FRONT LINE AREA CABINET. INSTRUCTED TO RELOCATE SINGLE-SERVICE ARTICLES AND STORE SINGLE-USE/SINGLE-SERVICE ARTICLES OUTSIDE OF PROHIBITED AREAS SUCH AS BENEATH GREYWATER PIPES OR PROVIDE OVERHEAD PROTECTION FROM DRIP AND MAINTAIN.
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 FLOORS BENEATH SHELVING IN THE WALK-IN COOLER TO BE SOILED WITH DRIED FOOD DEBRIS AND DRIED LIQUID SPILLS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS, LIQUID SPILLS, 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, Jan 15, 2026 · Original Source
Canvass
Mar 14, 2025
Pass
1 recorded violation
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
Inadequate lighting in walk-in cooler, instructed to Provide more light output.
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 14, 2025 · Original Source
Canvass
Feb 6, 2024
Pass
1 recorded violation
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
Wiping cloth hung on food equipment to dry, instructed to keep away.
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.