ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Complaint
Aug 31, 2026
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ITEMS INSIDE THE 2-DOOR REFRIGERATOR. PHILLY STEAK 56.6F & PURPLE CABBAGE AND CARROTS 67.1F, AND CHICKEN 98.4 F, MANAGER DISCARDED AND DENATURED APPROX. OF 60 LBS OF PRODUCTS VALUED AT $600.00 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
OBSERVED IMPROPER COLD-HOLD TEMPERATURE OF 2 DOOR COOLER. NOTED AMBIENT AIR 69.7 F. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). 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.
Official record from Chicago Department of Public Health, Aug 31, 2026 · Original Source
Canvass
Jun 18, 2026
Pass
4 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED TEAS IN BEVERAGE COOLER BEHIND REGISTER WITH NO LABELS. INSTRUCTED TO PROVIDE LABEL WITH BUSINESS NAME, ADDRESS AND INGREDIENTS
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 SEASONING RACK IN KITCHEN WITH A BUILD UP OF DUST. INSTRUCTED TO DEEP CLEAN RACKS
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 GREASE RECEPTACLE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND SANITIZE RECEPTACLE
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.
NOTED FLOORS AND WALLS IN KITCHEN NOT CLEAN. INSTRUCTED TO DEEP 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, Jun 18, 2026 · Original Source
Canvass Re-Inspection
May 28, 2025
Pass
3 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND STORED ON FLOOR IN PREP AND FRONT COUNTER AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
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 GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF FRYERS AND GRILL. INSTRUCTED MANAGER 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 3-COMPARTMENT SINK SLOWLY DRAINING.INSTRUCTED MANAGER 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.
Official record from Chicago Department of Public Health, May 28, 2025 · Original Source
Canvass
May 16, 2025
Fail
7 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED OVER 100 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS BEHIND REFRIGERATOR IN PREP AREA AND FRONT COUNTER AREA, UNDER FRONT COUNTER, ALONG WALLS AND CORNERS IN PREP, STORAGE AND OFFICE AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. 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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND STORED ON FLOOR IN PREP AND FRONT COUNTER AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
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 DUST AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF ROLLING CART, FRYERS AND GRILL. INSTRUCTED MANAGER 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 3-COMPARTMENT SINK SLOWLY DRAINING.INSTRUCTED MANAGER 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.
OBSERVED OPENINGS ALONG WALLS AND BASEBOARDS IN PREP, FRONT COUNTER, AND STORAGE AREAS. INSTRUCTED MANAGER TO SEAL ALL OPENINGS AND MAINTAIN. OBSERVED MISSING CEILING TILES IN PREP AND FRONT COUNTER AREAS. INSTRUCTED MANAGER TO 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.
OBSERVED MISSING FOOD HANDLER TRAINING. ALL EMPLOYEES MUST PROVIDE VALID FOOD HANDLER TRAINING.
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 NOT CORRECTED FROM REPORT #2588494 ON 1-23-24: 40-OBSERVED FOOD HANDLERS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES/FOOD HANDLERS TO WEAR A HAIR RESTRAINT WHILE IN THE PREP AREA AND HANDLING FOOD.53- OBSERVED THE TOILET ROOM NOT SELF CLOSING. INSTRUCTED TO ATTACH A SELF CLOSING DEVICE AND MAINTAIN. 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, May 16, 2025 · Original Source
Canvass
Jan 23, 2024
Pass w/ Conditions
7 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD HANDLERS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES/FOOD HANDLERS TO WEAR A HAIR RESTRAINT WHILE IN THE PREP AREA AND HANDLING FOOD.
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 THE INTERIOR STORAGE RACKS AND LOWER SURFACES AND EXTERIOR OF THE REACH IN COOLERS/FREEZERS WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF COOLERS/FREEZERS.
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 TOILET ROOM NOT SELF CLOSING. INSTRUCTED TO ATTACH A SELF CLOSING DEVICE 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED THE FILTERS ON THE VENTILATION ABOVE THE COOKING EQUIPMENT WITH THICK GREASE, DUST AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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.
OBSERVED TCS FOODS AT IMPROPER TEMPERATURES HELD IN THE FRONT REACH IN COOLER. APPROXIMATELY 100LBS. OF EGG ROLLS, 20LBS. OF RICE, 100LBS. OF BEEF, 50LBS. OF CHICKEN AND 15LBS OF SHRIMP WITH TEMPERATURES RANGING FROM 50.9F TO 61.0F, VALUED AT APPROXIMATELY $1,000. ALL WERE DENATURED AND 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 THE WALLS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT WITH EXCESSIVE AMOUNTS OF FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE WALLS AND FLOORS THROUGHOUT.
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 CERTIFIED FOOD MANAGERS (CFM) WITH NO PROOF OF THE ALLERGEN TRAINING. INSTRUCTED ALL CFMs MUST TAKE AND PRODUCE PROOF OF THE ALLERGEN TRAINING COURSE. MAINTAIN SAME.
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.