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
Jun 15, 2026
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND THE WATER PRESSURE IN BOTH OF THE CUSTOMER'S TOILET ROOM EXTREMELY LOW. INSTRUCTED TO INCREASE THE WATER PRESSURE AND MAINTAIN
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.
FOUND EMPLOYEES IN THE PREP AREAS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
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.
Official record from Chicago Department of Public Health, Jun 15, 2026 · Original Source
Canvass
Jun 10, 2026
Fail
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND THE WASH BOWLS IN THE CUSTOMERS TOILET ROOM WITH NO HOT WATER. TEMPERATURES WOULD FLUCTUATE BETWEEN 72.9F-80.6F IN THE LEFT TOILET ROOM AND 90.4F IN THE RIGHT TOILET ROOM. INSTRUCTED TO PROVIDE HOT WATER AT 100F AND MAINTAIN SAME. PRIORITY 7-38-030(c) 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.
FOUND EMPLOYEES IN THE PREP AREAS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
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.
FOUND DIRT/DUST AND DEAD SMALL FLIES ON THE CEILING IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN CEILING TILES.
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 10, 2026 · Original Source
Canvass
Sep 11, 2025
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
BAR HANDWASH SINK NOT ACCESSIBLE, BEING USED AS A DUMP SINK WITH SOILED GLASSWARE, STRAWS, AND ICE IN BASIN OF SINK. INSTD TO MAINTAIN BASIN CLEAN AND EMPTY AT ALL TIMES TO ALLOW FOR HANDWASHING ONLY. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
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.
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES AT CUSTOMER SELF SERVICE COLD LINE: KALE SALAD 61.3F, ROMAINE LETTUCE 64.3F, DICED COOKED EGGS 62.7F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS $20 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY
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.
EYE WASH STATION CONNECTED TO HANDWASH SINK FAUCET IN PREP AREA. INSTD TO REMOVE EYE WASH STATION AND USE FOR HANDWASHING ONLY.
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, Sep 11, 2025 · Original Source
Canvass
Apr 21, 2025
Pass w/ Conditions
3 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO VALID ORIGINAL CITY OF CHICAGO SANITATION MANANGER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE VALID ORIGINAL SANITATION CERTIFICATE IS REQUIRED ON SITE AS WELL AS CERTIFIED MANAGER AND PHOTOCOPIES/PHOTOS ARE NOT ALLOWED. 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.
OBSERVED ICE USED FOR DRINKS FOR HUMAN CONSUMPTION WITH CONTAINERS OF JUICE AND PLASTIC BAG OF MINT STORED INSIDE ICE IN BAR AREA. INSTRUCTED PERSON IN CHARGE THAT NO ITEMS MAY BE STORED IN ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED PERSON IN CHARGE TO REMOVE ITEMS AND DISCARD ICE AND SANITIZE ICE CONTAINER. #7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED RICE NOT IN ORIGINAL CONTAINER WITH OUT LABEL WITH COMMON NAME. INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK INGREDIENTS NOT IN ORIGINAL CONTAINER WITH COMMON NAME OF INGREDIENT.
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.
Official record from Chicago Department of Public Health, Apr 21, 2025 · Original Source
Canvass
Dec 10, 2024
Pass
1 recorded violation
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOZZLE ON COFFEE DISPENSOR IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Dec 10, 2024 · Original Source
License
Aug 13, 2024
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO ALLERGEN TRAINING ON SITE FOR CERTIFIED MANAGER. INSTRUCTED PIC TO OBTAIN ALLERGENT TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
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.