4-202.16---OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES 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.
6-501.19---OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR 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, Jul 21, 2026 · Original Source
Canvass
Jul 8, 2026
Fail
4 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE 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 CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES 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 NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR 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.
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2622714 DATED:08/22/2025 #37---3-302.12: **C** Food Storage Containers Identified with Common Name of Food.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE. #44---4-903.11 (A;B;D): **C** Equipment, Utensils, Linens and Single-Use Articles- Storing.MUST INVERT MULTI-USE UTENSILS ON TOPSIDE OF EQUIPMENT AND SHELVING UNITS. #47---4-501.12: **C** Cutting Surfaces MUST REPAIR OR REPLACE WORN/DEEP GROOVES ON CUTTING BOARDS. #51---5-204.12: **C** Backflow Prevention Device, Location (NO BACKFLOW DEVICE) OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING. #57---2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN. #58---2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 7/15/2026. PRIORITY FOUNDATION VIOLATION 7-42-090, 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, Jul 8, 2026 · Original Source
Canvass
Aug 22, 2025
Pass w/ Conditions
12 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-01)(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.
OBSERVED MALE FOOD HANDLER CHEWING FOOD WHILE HANDLING FOOD AT THE GRILL MUST EAT IN DESIGNATED AREA ONLY.
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.
OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER OBSERVED MALE FOOD HANDLER/DISH WASHER TAKE GARDEN HOSE OUTSIDE CAME BACK INSIDE THEN PUT ON GLOVES AND GOT AN ORANGE FROM WALK IN COOLER AND PLACED ON CUTTING BOARD,ALSO WENT INTO FREEZER AND PUT FROZEN SHRIMP INTO A PLASTIC BOWL WITHOUT WASHING HANDS MUST WASH HANDS AFTER EVERY POSSIBLE CONTAIMINATION.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND WASHING SINK IN PREP AREA NOT ACCESSIBLE.OBSERVED A GARBAGE CAN IN FRONT OF SAID SINK AND 2- DRYING TOWELS INSIDE OF SAID HAND SINK ARTICLES WERE REMOVED DURING INSPECTION MUST KEEP ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD STORAGE CONTAINERS STORED ON FLOOR IN WALK IN COOLER AND SEVERAL FOOD STORAGE CONTAINERS STORED IN HALLWAY OUTSIDE OF TOILET ROOM MUST ELEVATE FOOD FROM FLOOR IN WALK IN COOLER AND PLACE CONTAINERS OF FOOD INSIDE OF PREP AREA TO PREVENT CROSS CONTAMINATION.
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.
MUST REPAIR OR REPLACE WORN/DEEP GROOVES ON CUTTING BOARDS.
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 NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING.
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 NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
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 NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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, Aug 22, 2025 · Original Source
Canvass
Nov 27, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 27, 2024 · Original Source
Canvass
Oct 18, 2023
Pass w/ Conditions
6 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD MANAGER CERTIFICATE. INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
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
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (STEAK, CHICKEN, PROK, BEANS) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. 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.
OBSERVED A BROWN RESIDUE SUBSTANCE ON THE INTERIOR OF THE ICE MACHINE. INSTRUCTED TO 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FROZEN CONTAINER OF MEAT STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO PLACE MEAT AT LEAST SIX INCHES ABOVE THE GROUND TO PROTECT FROM CONTAMINATION OR PROVIDE ADDITIONAL SHELVING.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINK IN THE DISHWASHING/PREP AREA. 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.
OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES, COUNTERS, AND HANDSINKS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER 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.