More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
May 14, 2026
Pass
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED 1/2 INCH GAP BETWEEN FRONT ENTRANCE DOORS. INSRUCTED MANAGER MUST RODENT PROOF FRONT ENTRANCE DOORS.
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.
OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE. MUST CLEAN EXTERIOR OF DISHMACHINE 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 SOME BURNED OUT CEILING LIGHT BULBS ABOVE DISHWASH ROOM. MUST REPLACE WITH WORKING CEILING LIGHT BULBS.
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.
4-101.19 OBSERVED STORAGE RACKS WITH RUST BUILD UP THROUGHOUT FACILITY. INSTRUCTED MANAGER TO REPLACE OR REPAINT RUSTED 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.
4-202.12 OBSERVED LARGE POTS TOO BIG FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEDURE FOR LARGE POTS.
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 PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED.REPORT# 2617363 DATED MAY 13 2025 INSTRUCTED FACILITY TO: #10 INSTALL A HANDWASHING SINK IN FRONT SERVICE AREA. OBSERVED NO HAND WASHING SINK IN FRONT SERVICE AREA. INSTRUCTED MANAGER TO ADDRESS PREVIOUS PRIORITY FOUNDATION VIOLATION. PRIORITY 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, May 20, 2025 · Original Source
Canvass
May 13, 2025
Fail
8 recorded violations
notedCode 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT OR PROCEDURES ON SITE. INSTRUCTED MANAGER TO PROVIDE VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED FOOD EMPLOYEE PICK UP RAW BACON WITH GLOVES ON AND PROCEED TO MAKE TOAST WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED MANAGER TO ENSURE EMPLOYEES WASH HANDS AFTER HANDLING A RAW FOOD PRODUCT. MANAGER INSTRUCTED EMPLOYEE TO WASH HANDS. 1/4 POUND OF SLICED BREAD DISCARDED ($1) PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
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 NO HAND WASHING SINK IN CONVENIENT LOCATION IN FRONT SERVICE AREA. COFFEE MILKSHAKES AND DESSERTS ARE PREPPED AND OR PLATED IN THIS AREA. INSTRUCTED MANAGER TO INSTALL A HAND WASHING SINK WITH A MINIMUM HOT WATER TEMPERATURE OF 100 F AND A MAXIMUM HOT WATER TEMPERATURE OF 120 F. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
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 RED ONIONS WITH SIGNS OF SPOILAGE IN WALK IN COOLER. RED ONIONS GREW GREEN AND WHITE FLUFFY SUBSTANCE ON THEM. INSTRUCTED MANAGER TO ENSURE ALL FOOD IS IN GOOD CONDITION. MANAGER DISCARDED 8 POUNDS OF RED ONIONS ($6) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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 ICE MACHINE WITH BLACK SUBSTANCE BUILDING UP ON INTERIOR. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEAN TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
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 FOOD EMPLOYEE PEELING POTATOES ON FLOOR. INSTRUCTED MANAGER TO ENSURE ALL CONTAINERS OF FOOD ARE OFF THE FLOOR BY AT LEAST 6 INCHES.
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 LARGE POTS TOO BIG FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEDURE FOR LARGE POTS.
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 PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2594196 DATED MAY 8 2024 INSTRUCTED FACILITY TO: #37 LABEL ALL STORAGE CONTAINERS, #47 REPLACE AND MAINTAIN CUTTING BOARDS, #53 PROVIDE COVERS FOR RECEPTACLES IN WOMEN'S TOILET ROOMS AND TO #58 PROVIDE FOOD ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. OBSERVED BULK CONTAINERS OF FOOD NOT LABELED; OBSERVED CUTTING BOARDS DISCOLORED WITH DEEP SCRATCHES; OBSERVED NO LID ON RECEPTACLE IN WOMEN'S TOILET ROOM; OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO ADDRESS ALL PREVIOUS CORE VIOLATIONS 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, May 13, 2025 · Original Source
Canvass
May 8, 2024
Pass w/ Conditions
13 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 P.P.M. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE ECOLAB CAME REPAIRED LOW TEMP DISHWASHER NOW READING 50 PPM PRIORITY VIOLATION #7-38-025 CITATION ISSUED.
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 10# TURKEY BREAST WRAPPED IN PLASTIC AT TEMPERATURE RANGE FROM 128.5 TO 135.6°F IN 2 DOOR COOLER IN FRONT PREP. FOOD DID NOT COOL FROM 135°F TO 70°F WITHIN TWO HOURS AND FROM 70°F TO 41°F OR LESS WITHIN A TOTAL OF 6 HOURS. REVIEWED COOLING REQUIREMENTS AND DISCUSSED HACCP CONCEPT WITH EMPLOYEE AND PERSON IN CHARGE. INADEQUATELY COOLED FOOD WAS DISCARDED 10# AT VALUE OF $90.00 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.
OBSERVED COLD HOLDING UNIT IN FRONT PREP WAS NOT TURNED ON, ALL TCS FOODS SLICED FRUIT SALAD AND CREAMED BASED HOUSE DRESSING TEMPERATURE RANGED FROM 49.8F TO 58.6F INADEQUATELY COOLED FOOD WAS DISCARDED 15# WITH VALUE OF $50.00. INSTRUCTED MANAGER THAT ALL UNITS NEED TO BE ON PRIOR TO SETTING UP FRONT SERVICE LINE. 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 FOOD STORAGE CONTAINERS ARE NOT LABELED. INSTRUCTED TO IDENTIFY FOOD STORAGE CONTAINERS WITH COMMON NAME OF THE FOOD.
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.
CLEAN DELI CUPS, AND EQUIPMENT STACKED TOGETHER ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
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 MILK CRATES BEING USED AS ELEVATION THROUGHOUT PREMISE, INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE, ALL FOOD ITEMS MUST ALSO BE STORED 6" FROM FLOOR AND WALL.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO TESTING STIPS FOR 3 PART SINK SANITIZER, INSTRUCTED TO OBTAIN TESTING STRIPS AND MAINTAIN. MANAGER PURCHASED TEST STRIPS NOW ON SITE. PRIORITY FOUNDATION VIOLATION7-38-005 CITATION ISSUED.
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 COMP SINK NOT HOLDING WATER WITH TWIST HANDLE WASTE VALVE STRIPPED, INSTRUCTED TO REPAIR OR REPLACE 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 UNCOVERED RECEPTACLES IN STAFF AND WOMENS TOILET ROOM, INSTRUCTED TO PROVIDE 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 BROKEN AND UNUSED EQUIPMENT STORED IN VARIOUS AREAS IN REAR PREP, INSTRUCTED TO REMOVE ALL UNUSED OR UNREPAIRABLE EQUIPMENT 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 2 LIGHTS BULBS IN HOODS SYSTEM NEED REPLACEMENT BULBS, INSTRUCTED TO REPLACE 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 NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
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.
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
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, May 8, 2024 · Original Source
Canvass
Oct 18, 2023
Pass w/ Conditions
4 recorded violations
notedCode 9Employee health and hygiene
Official wording
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
Bare hand contact with ready-to-eat foods, observed a food handler slicing pickles with his hands touching foods, no gloves used, instructed manager not to allow bare hand contact with ready-to-eat foods. priority violation 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.
flies glue ribbons hung near open food and clean utensils, instructed to keep away.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
Employees personal clothing hung on food shelves, instructed to keep away.
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.
Missing a splash guard at dish washing area and front prep service line. instructed to install.
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.