ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass Re-Inspection
Sep 19, 2025
Pass
4 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
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.
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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.
2-102.13 : 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.
2-102.13 : 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, Sep 19, 2025 · Original Source
Canvass Re-Inspection
Aug 21, 2025
Pass w/ Conditions
6 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF 3-DOOR PREP COOLER AT 54.1°F BEING USED WITH TCS FOODS STORED INSIDE OF AN ALREADY TAGGED UNIT FROM 8/8/25.THE HELD FOR INSPECTION TAG WILL REMAIN ON THE UNIT UNTIL REPAIRED. MUST HAVE COLD HOLDING UNIT AT 41.0°F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED) COOLER REMAIN TAGGED
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.
3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
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.
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
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.
6-501.114 : MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR STORAGE ROOM.
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.
2-102.13 : 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.
2-102.13 : 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 21, 2025 · Original Source
Canvass Re-Inspection
Aug 18, 2025
Pass w/ Conditions
7 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
3-501.16(A:2,&B OBSERVED IMPROPER TEMPERATURES OF TCS FOODS, SUCH AS 1.2LBS. SHRIMP-50.2F.1LBS. COOKED BEEF-52.0F-52.9F.1.8LBS. COOKED CHICKEN-47.8F..LB.COOKED PORK-54.3F..5LBS. TOFU-48.1F INSIDE OF A TAGGED COOLER. THE PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. APPX. 5LBS. $18.(PRIORITY 7-38-005)(COS)(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
4-301.11 OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 54.1F BEING USED WITH TCS FOODS STORED INSIDE OF AN ALREADY TAGGED UNIT FROM 8/8/25.THE HELD FOR INSPECTION TAG WILL REMAIN ON THE UNIT UNTIL REPAIRED. MUST HAVE COLD HOLDING UNIT AT 41.0°F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(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.
3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
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.
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION
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.
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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.
2-102.13 : 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.
2-102.13 : 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 18, 2025 · Original Source
Canvass
Aug 8, 2025
Fail
14 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST REPAIR OR REPLACE OBSERVED BROKEN FAUCET HANDLE AT HAND SINK IN STAFF TOILET ROOM .
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 IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1.5LBS. SHRIMP-52.4F.2LBS. DICED CHICKEN-54.6F..5LB. DICED BEEF-54.8F..5LB. DICED PORK-55.8F.2LBS. SLICED BEEF-60.4F. .5LBS.SLICED CHICKEN-58.8F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW.APPX.7LBS. $31.(PRIORITY 7-38-005)(COS)(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 IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 60.8F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(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 NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS AND RECEIPTS OF SERVICE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK IN COOLER.MUST ELEVATE AND STORE IN A PROPER MANNER.
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 STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
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 SINK STOPPERS FOR 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.
MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
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 REPAIR OR REPLACE LEAKY COMPRESSOR UNIT INSIDE OF WALK IN COOLER THAT IS LEAKING WATER INTO A PAN.
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.
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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 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.
PREVIOUS CORE VIOLATIONS FROM REPORT # 2608003 11/25/24 NOT CORRECTED-#47-4-102.11 OBSERVED ALUMINUM FOIL BEING USED TO COVER SHELVING NEXT TO THE DEEP FRYER AND USED TO COVER THE STOVE TOP SHELVING AREA AS WELL AS PLASTIC COVERING THE BACK OF THE REACH IN COOLING UNIT NEXT TO THE METAL SHELVING THAT IS NEXT TO THE DEEP FRYERS. INSTRUCTED TO REMOVE ALL TO MAKE SURFACES EASY TO CLEAN AND MAINTAIN.#47- 4-202.14 OBSERVED THE INSIDE OF THE DEEP FRYERS WHERE THE OIL IS DRAINED WITH A HEAVY GREASE BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN.#49-4-601.11(C) OBSERVED THE INSIDE OF THE LOWER REACH IN COOLERS ON THE HOTLINE SIDE WITH A BUILDUP OF FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.#56-4-202.18 OBSERVED A BUILDUP OF GREASE ON THE HOOD VENTILATION FILTERS IN THE FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD BEING PREPARED IN THE AREA, AS WELL AS THE FOOD CONTACT SURFACES BELOW.( PRIORITY FOUNDATION 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, Aug 8, 2025 · Original Source
Canvass
Nov 25, 2024
Pass
4 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED RICE INSIDE OF A LARGE GREY GARBAGE CAN IN REAR OF THE FACILITY PREP AREA. INFORMED THEY MUST OBAIN A FOOD GRADE CONTANIER FOR THE RICE AND LABEL THE CONTAINER WITH THE COMMON NAME.
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.
OBSERVED ALUMINUM FOIL BEING USED TO COVER SHELVING NEXT TO THE DEEP FRYER AND USED TO COVER THE STOVE TOP SHELVING AREA AS WELL AS PLASTIC COVERING THE BACK OF THE REACH IN COOLING UNIT NEXT TO THE METAL SHELVING THAT IS NEXT TO THE DEEP FRYERS. INSTRUCTED TO REMOVE ALL TO MAKE SURFACES EASY 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.
OBSERVED THE INSIDE OF THE LOWER REACH IN COOLERS ON THE HOTLINE SIDE WITH A BUILD UP OF FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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
OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION FILTERS IN THE FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD BEING PREPARED IN THE AREA AS WELL AS THE FOOD CONTACT SURFACES BELOW.
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, Nov 25, 2024 · Original Source
Canvass
Dec 4, 2023
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CARDBOARD BEING USED FOR MISSING CEILING TILES IN THE CUSTOMER RESTROOM. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE WITH PROPER CEILING TILES FOR SMOOTH SURFACE AND 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 A SLOW DRAINAGE AT THE HANDSINK IN THE PREP AREA. 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.