CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED PLASTIC, GROCERY BAGS BEING USED TO COVER THE FOOD ITEMS INSIDE THE HOT HOLDING UNIT NEAR THE FLAT-TOP GRILL. INSTRUCTED TO REMOVE AND PROVIDE PROPER UTENSILS TO COVER FOOD ITEMS.
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.
2-402.11: OBSERVED A FOOD HANDLER WITHOUT A HAIR RESTRAINT AND ANOTHER WITHOUT A BEARD GUARD. INSTRUCTED ALL FOOD HANDLERS MUST PROVIDE AND MAINTAIN, WHILE IN FOOD PREP AREA.
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.
4-601.11(B): OBSERVED SLIGHT PINK RESIDUE INSIDE THE ICE MACHINE STORED AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO WASH, SANTIIZE, 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, Aug 10, 2026 · Original Source
Canvass
Aug 6, 2026
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE COLD HOLDING UNITS. FOUND IINSIDE THE SMALL PREP COOLER IN THE REAR: DICED TOMATOES (50.8F), BEEF SAUSAGE (48.9F), BEEF TONGUE (52.F), SHRIMP (50.2F), HOT DOGS (51.1F). FOUND ISDE THE THREE DOOR COOLER IN THE REAR PREP AREA: COOKED BEEF (52.1F) AND BEEF TRIPE (51.2F). APPROXIMATELY 22LBS AT $187 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 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
OBSERVED IMPROPER TEMPERATURE OF SMALL FOOD PREP COOLER IN REAR PREP AREA AT 52.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST REACH AND MAINTAIN 41F OR BELOW. UNIT WAS TAGGED THE INITAL DAY OF INSPECTION. PLEASE SEE COMMENT SECTION FOR TAG REMOVAL. PRIORITY 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
OBSERVED PLASTIC, GROCERY BAGS BEING USED TO COVER THE FOOD ITEMS INSIDE THE HOT HOLDING UNIT NEAR THE FLAT-TOP GRILL. INSTRUCTED TO REMOVE AND PROVIDE PROPER UTENSILS TO COVER FOOD ITEMS.
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 A FOOD HANDLER WITHOUT A HAIR RESTRAINT AND ANOTHER WITHOUT A BEARD GUARD. INSTRUCTED ALL FOOD HANDLERS MUST PROVIDE AND MAINTAIN, WHILE IN FOOD PREP AREA.
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 SLIGHT PINK RESIDUE INSIDE THE ICE MACHINE STORED AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO WASH, SANTIIZE, 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, Aug 6, 2026 · Original Source
Complaint
Sep 26, 2025
Pass w/ Conditions
8 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. MANAGER ARRIVED ON SITE DURING THE WALK THROUGH OF THE FACIITY. 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 IMPROPER HOT HOLDING TEMPERATURE OF STEAK. FOUND COOKED STEAK NOT IN A HOT HOLDING UNIT AT 71.8F IN THE REAR PREP AREA WITH NO TIME/TEMPERATURE LOG BOOK PROVIDED. INSTRUCTED TO MAINTING A HOT HOLDING TEMPERATURE OF 135F OR ABOVE FOR TCS FOODS. APPROXIMATELY 13LBS AT $51 WORTH OR PRODUCT DISCARDED. 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND BIG CONTAINERS OF REFRIED BEANS (51.7F) AND SHREDDED CHEESE (55.8F). INSTRUCTED TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES FOR TCS FOODS. APPROXIMATELY 21LBS AT $87 WORTH OF PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.
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 A SPRAY BOTTLE WITH OIL IN THE REAR PREP AREA AND GLASS CONTAINERS AND SQUIRT BOTTLES AT THE FRONT SERVICE COUNTER/ PREP AREA NOT LABELED. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
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.
OBSERVED A SMALL OPENING AT THE BOTTOM OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL OPENING AND MAINTAIN.
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 THE ICE SCOOP IMPROPERLY STORED ON THE PREP TABLE AT THE FRONT SERVICE/FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE IN A FOOD GRADE BIN.
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 IMPROPER USE OF YELLOW WIPING CLOTH. OBSERVED FOOD HANDLER WIPE HANDS ON WIPING CLOTH THROUGHOUT DISHWAHSING PROCCESS AND PLACE WIPING CLOTH ON TABLE BEHIND WAREWAHSING SINK. INSTRUCTED TO PUT MENTIONED WIPING CLOTH IN THE DIRTY PILE AND TO NEVER WIPE HANDS ON WIPING CLOTH AND REUSE TO WIPE 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.
OBSERVED SLIGHT FOOD CRUMBS IN THE CREVICES ALONG THE WALLS IN THE REAR FOOD PREP AREA. 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.
Official record from Chicago Department of Public Health, Sep 26, 2025 · Original Source
Canvass
May 30, 2025
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
PERSON IN CHARGE (PIC) HAS NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER'S (CFM) CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CFM CERTIFICATE AT ALL TIMES. VIOLATION WRITTEN ON VIOLATION #2
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
NO CHICAGO CFM ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. BEEF, CHICKEN, BEANS, ETC.) INSTRUCTED TO HAVE A CFM ON SITE WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 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.
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM OF SANITIZING AGENT USED) WHEN NOT IN USE. MAINTAIN SAME.
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.
CAN OPENER IN FOOD PREP AREA WITH A THICK BUILD UP OF FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CAN OPENER.
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.
THE INTERIOR OF OF THE REACH IN COOLERS BY THE COOKING EQUIPMENT WITH DIRT AND FOOD DEBRIS ON THE LOWER SURFACES AND RUBBER GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOLERS.
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.
THE FLOORS UNDER THE COOKING/COOLING EQUIPMENT AND IN THE CORNERS IN THE PREP/BASEMENT AREA WITH DIRT, GREASE/FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN FLOORS 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, May 30, 2025 · Original Source
Canvass Re-Inspection
Mar 19, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 19, 2024 · Original Source
Canvass Re-Inspection
Mar 15, 2024
Fail
3 recorded violations
notedCode 46Other
Official wording
GLOVES USED PROPERLY
Inspector’s notes
3-304.15(B-D) OBSERVED FOOD HANDLERS NOT USING FOOD-GRADE DISPOSABLE GLOVES TO HANDLE READY-TO-EAT FOODS. INSTRUCTED TO TRAIN ALL FOOD HANDLERS ON PROPER GLOVE USE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.12 OBSERVED FLOORS WITH ACCUMULATED FOOD AND GREASE DEBRIS LOCATED UNDER THE FLATTOP GRILL. INSTRUCTED TO CLEAN.
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.
8-404.13(B:3) OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2590705 DATED 3/8/24; 25-3-603.11: **PF** (A) If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the LICENSE HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶ (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. - (B) DISCLOSURE shall include: (1) description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. - (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE PHYSICAL AND BOARD MENU FOR ALL ITEMS THAT CAN ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE BY PROVIDING AN ASTERISK (*) NEXT TO ANY ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW SUCH AS EGG ITEMS AND REMINDER ON THE PHYSICAL AND BOARD MENU THAT STATES, "THESE ITEMS ARE COOKED TO ORDER, CONSUMING UNDERCOOKED OR RAW ITEMS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS" FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW SUCH AS THE EGG ITEMS. PRIORITY VIOLATION. CITATION ISSUED 7-42-090.
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 15, 2024 · Original Source
Canvass
Mar 8, 2024
Fail
6 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12 OBSERVED FLOORS WITH ACCUMULATED FOOD AND GREASE DEBRIS LOCATED UNDER THE FLATTOP GRILL. INSTRUCTED TO CLEAN.
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.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
3-301.11(B) OBSERVED A MALE FOOD HANDLER PLATING READY-TO-EAT FOOD (TOMATOES, CHEESE) WITH HIS BARE HANDS. INSTRUCTED NEVER TO ALLOW BARE-HAND CONTACT WITH ANY READY-TO-EAT FOODS. INSTEAD, THE FOOD HANDLERS MUST USE FOOD-GRADE DISPOSABLE GLOVES. SPOONS OR TONGS TO HANDLE ALL READY-TO-EAT FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
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.
4-601.11(A) OBSERVED A BLACK SUBSTANCE DRIPPING ONTO THE ICE LOCATED ON THE ICE MAKER PART IN THE ICE MACHINE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCARD ICE AND CLEAN AND SANITIZE THE ENTIRE ICE MACHINE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE PHYSICAL AND BOARD MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
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.
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE PROPERLY TO TAKE FOOD TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
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.
3-304.15(B-D) OBSERVED FOOD HANDLERS NOT USING FOOD-GRADE DISPOSABLE GLOVES TO HANDLE READY-TO-EAT FOODS. INSTRUCTED TO TRAIN ALL FOOD HANDLERS ON PROPER GLOVE USE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.