ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass Re-Inspection
Jul 10, 2025
Pass
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOTED PORK SKINS DRYING ON RACK IN REAR STORAGE IN CONTACT WITH WALL. INSTRUCTED TO PROVIDE A BARRIER BETWEEN WALL AND FOOD THAT IS NON-POROUS, SMOOTH, AND EASY TO CLEAN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
NOTED CUTTING BOARD IN KITCHEN/DISH AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING, RESEALING, OR REPLACING AND MAINTAINING.
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, Jul 10, 2025 · Original Source
Canvass
Jul 9, 2025
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD IN MEAT DISPLAY COOLER. MARINATED PORK STEAK 45.1 F, SKIRT STEAK 45.0 F, SAUSAGE 47.5 F, GROUND PORK 45.1 F, BEEF FAT 48.6 F, BEEF 46.6 F, HAM 48.8 F, CHEESE 48.4 F. DISCARDED AND DENATURED APPROX 200 LBS VALUED AT $1000 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
NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF MEAT DISPLAY COOLER AT 48.7 F. 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOTED PORK SKINS DRYING ON RACK IN REAR STORAGE IN CONTACT WITH WALL. INSTRUCTED TO PROVIDE BARRIER BETWEEN WALL AND FOOD THAT IS NON-POROUS SMOOTH AND EASY TO CLEAN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
NOTED CUTTING BOARD IN KITCHEN/DISH AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE 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.