ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Mar 16, 2026
Pass w/ Conditions
3 recorded violations
notedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED 1 EMPLOYEE WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF 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.
OBSERVED MANAGER ON DUTY WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ONSITE 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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2613090 DATED 3/4/2025. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Mar 16, 2026 · Original Source
Canvass
Mar 4, 2025
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES OF 50.2F AND 57.2F. OBSERVED COLD TCS FOODS, CHICKEN SALAD(50.2F) AND TUNA SALAD(57.2F)HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $80 WEIGHING 10LBS. 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 BOXES STORED ON FLOOR IN REAR PREP UNDERNEATH SHELVING UNIT NEAR DOORWAY AND IN STORAGE CAGE IN REAR STORAGE AREA ON FLOOR. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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 LEAKING DRAINPIPE UNDERNEATH SANITIZER AND WASH COMPARTMENTS OF THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR DRAINPIPE OF THREE COMPARTMENT SINK AND MAINTAIN. OBSERVED LEAKING FAUCET AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK.
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.
FACILITY PROVIDED ONE FOOD HANDLER CERTIFICATE. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING 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.
OBSERVED ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WITH NO ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
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, Mar 4, 2025 · Original Source
Canvass
Jun 14, 2024
Pass
6 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED CONTAINER OF SAUCE STORED IN THE WALK-IN COOLER COVERED WITH CONTAINER LID WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
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 BAG OF SOUP IN FOOD PREP SINK IN THE REAR AREA THAWING AT ROOM TEMPERATURE NOT SUBMERGED UNDER RUNNING WATER. INSTRUCTED TO THAW TCS FOODS UNDER REFRIGERATION OR SUBMERGED UNDER RUNNING WATER AT 70.0F OR LESS AND MAINTAIN.
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 NO INTERNAL AMBIENT AIR THERMOMETER IN THE REAR 3-DOOR REACH-IN COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUSL LOCATION AT EACH COLD-HOLDING UNIT AND MAINTAIN AT ALL TIMES.
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 CARDBOARD USED TO COVER EXTERIOR OF NONFOOD-CONTACT SURFACES (DRAINAGE PIPE) OF SOUP VAT EQUIPMENT. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
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 (EXTERIOR OF DISPENSING NOZZLE) OF SMOOTHIE MACHINE TO BE SOILED WITH FOOD DEBRIS. 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 BACKFLOW PREVENTION DEVICE PRESENT AT THE REAR KITCHEN AREA UTILITY SINK, BUT INSTALLED IN LOCATION THAT IS INACCESSIBLE FOR CLEANING OR SERVICE. INSTRUCTED TO RELOCATE BACKFLOW PREVENTION DEVICE SO THAT IT MAY BE EASILY SERVICED AND MAINTAINED.
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.
Official record from Chicago Department of Public Health, Jun 14, 2024 · Original Source
Canvass Re-Inspection
Oct 4, 2023
Pass
2 recorded violations
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13: CURRENT CITY CERTIFIFED MANAGER DOES NOT HAVE AN ALLERGEN CERTIFICATION. ALL PENDING/CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PRESENT 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.
3-602.11(A; B:1-4,6,7; C; D): PREPACKAGED FOODS (CHIA PUDDING, VARIOUS SALADS, VARIOUS DIPPING SAUCES, AND FRESHLY MADE JUICES) IN CUSTOMER GRAB-GO AREA IS NOT PROPERLY LABELED. MANAGER CONFIRMED NO MAJOR ALLERGENS ASSOCIATED WITH PACKAGED FOODS. FACILITY MUST LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER.
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.
Official record from Chicago Department of Public Health, Oct 4, 2023 · Original Source
Canvass
Sep 27, 2023
Fail
4 recorded violations
notedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
DID NOT OBSERVE ANY PROPER WARNING SIGNAGE FOR VARIOUS FRESH MADE PRODUCE JUICES ON SITE. LABEL MUST STATE, "WARNING: THESE PRODUCTS HAS NOT BEEN PASTEURIZED AND, THEREFORE, MAY CONTAIN HARMFUL BACTERIA THAT CAN CAUSE SERIOUS ILLNESS IN CHILDREN, THE ELDERLY, AND PERSONS WITH WEAKENDED IMMUNE SYSTEMS." MANAGER REMOVED JUICES FROM CUSTOMER GRAB-GO STATION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
CURRENT CITY CERTIFIFED MANAGER DOES NOT HAVE AN ALLERGEN CERTIFICATION. ALL PENDING/CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PRESENT 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.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED FOOD EMPLOYEE USED BARE HANDS TO GRAB READY-TO-EAT SANDWICH TOPPINGS SUCH AS LETTUCE, TOMATOES, AND ONIONS. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
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.
PREPACKAGED FOODS (CHIA PUDDING, VARIOUS SALADS, VARIOUS DIPPING SAUCES, AND FRESHLY MADE JUICES) IN CUSTOMER GRAB-GO AREA IS NOT PROPERLY LABELED. MANAGER CONFIRMED NO MAJOR ALLERGENS ASSOCIATED WITH PACKAGED FOODS. FACILITY MUST LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER.
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.