ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Aug 6, 2026
Pass
3 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
FOUND A PAN OF SHRIMP SITTING IN WATER AND NOT PROPERLY THAWING. INSRUCTED TO PROPERLY THAW UNDER COOL RUNNING WATER, IN THE MICROWAVE OR COOLER. MAINTAIN SAME.
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.
FOUND WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) 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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
FOUND CARDDBOARD BEING REUSED AS LINERS ON THE LOWER SURFACES UNDER THE COOKING EQUIPMENT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARDS AND KEEP THE SURFACES CLEAN. MAINTAIN SAME.
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 THE OPENINGS OF THE DEEP FRYER UNITS IN THE FRONT FOOD PREP AREA WITH A HEAVY BUILD UP OF GREASE AND FOOD DEBRIS. 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.
OBSERVED THE INSIDE OF THE REACH IN COOLING UNIT IN THE REAR WITH A BUILD UP OF DIRT AND FOOD DEBRIS ON THE SHELVING, BASE FLOOR AND THE SLIDING GROOVES OF THE DOORS. 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.
OBSERVED VERY SMALL DRIP OF WHITE PIPE IN THE FRONT AREA IN THE CEILING. INSTRUCTED ***MUST*** REAPIR 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 A CLUTTER OF UNUSED ITEMS STORED ON THE LEFT AND RIGHT SIDE OF THE REAR WALK IN COOLING UNIT. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND INSECTS.
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 HOOD VENTILATION SYSTEM AND FILTERS WITH A HEAVY BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS COOKED IN AREA AND 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, 2025 · Original Source
Canvass
Mar 26, 2025
Pass w/ Conditions
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO SOAP OR PAPER TOWELS AT REAR PREP SINK. MANAGER OBTAINED SOAP AND TOWELS AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT ALL TIMES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION 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.
ALL FISH MUST BE REMVED FROM CRYO VAC PACKAGING DURING THAWING. INSTRUCTED TO CORRECT AND MAINTAIN
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
INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND FREEZERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL 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.
ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES
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.
CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS AND STAINS. INSTRUCTED TO OBTAIN NEW CUTTING BOARDS AND MAINTAIN CLEAN AND IN GOOD REPAIR.
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.
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL 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.
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN UNDER ALL EQUIPMENT, 3 COMPARTMENT SINK AND AROUND MOP SINK. INSTRUCTED TO CORRECT 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, Mar 26, 2025 · Original Source
Canvass Re-Inspection
Aug 19, 2024
Pass
4 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INTERIOR OF REACHIN COOLERS IN NEED OF DETAIL CLEANING. 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.
ALL FOOD HANDLERS IN FOOD PREP AREA ARE IN NEED OF PROPER ATTIRE. FULL COVERAGE ON SHIRTS, CLOSED SHOES ETC. CORRECTED DURING INSPECTION
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.
MUST CLEAN THE INTERIOR OF THE STEAMER OVEN. 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.
ALL BULK FOOD STORAGE CONTAINERS MUST BE LABEL WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
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, Aug 19, 2024 · Original Source
Canvass
Aug 7, 2024
Fail
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD STORAGE CONTAINERS MUST BE LABEL WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INTERIOR OF REACHIN COOLERS IN NEED OF DETAIL CLEANING. 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.
ALL FOOD HANDLERS IN FOOD PREP AREA ARE IN NEED OF PROPER ATTIRE. FULL COVERAGE ON SHIRTS, CLOSED SHOES ETC. CORRECTED DURING INSPECTION
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.
MUST CLEAN THE INTERIOR OF THE STEAMER OVEN. 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.
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM PREVIOUS INSPECTION DATED MARCH 2, 2023 REPORT #2571972 #41 OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES. #49 OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF BULK CONTAINERS, PREP TABLES, STEAM TABLES, COOLERS, FREEZERS, SHELVING UNITS, CABINETS, COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. #53 OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE. #55 OBSERVED DIRT AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. #56 OBSERVED DUST BUILD UP ON INTERIOR SURFACES OF VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. ALL PREVIOUS VIOLATIONS MUST BE CORRECTED AND MAINTAINED. 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.