ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Jul 23, 2025
Pass
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED SEVERAL HANDWASHING SINKS THROUGHOUT MAIN KITCHEN AND BAR AREAS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED OPEN CONTAINER OF POTATOES STORED DIRECTLY NEXT TO HANDWASHING SINK AT THE MAIN COOK LINE AREA. INSTRUCTED TO RELOCATE CONTAINER OF POTATOES OR INSTALL ADEQUATE SPLASH PROTECTION AT THE HANDWASHING SINK TO PREVENT EXPOSING OPEN FOOD CONTAINER TO SPLASH OR OTHER CONTAMINATION 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.
OBSERVED WALLS ADJACENT TO AND BEHIND COOKING EQUIPMENT AT THE MAIN KITCHEN AREA TO BE HEAVILY SOILED WITH GREASE AND DUST DEBRIS. INSTRUCTED TO CLEAN WALLS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST, AND OTHER SOILS 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, Jul 23, 2025 · Original Source
Canvass
Jul 16, 2025
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED SEVERAL HANDWASHING SINKS THROUGHOUT MAIN KITCHEN AND BAR AREAS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED OPEN CONTAINER OF POTATOES STORED DIRECTLY NEXT TO HANDWASHING SINK AT THE MAIN COOK LINE AREA. INSTRUCTED TO RELOCATE CONTAINER OF POTATOES OR INSTALL ADEQUATE SPLASH PROTECTION AT THE HANDWASHING SINK TO PREVENT EXPOSING OPEN FOOD CONTAINER TO SPLASH OR OTHER CONTAMINATION 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.
OBSERVED WALLS ADJACENT TO AND BEHIND COOKING EQUIPMENT AT THE MAIN KITCHEN AREA TO BE HEAVILY SOILED WITH GREASE AND DUST DEBRIS. INSTRUCTED TO CLEAN WALLS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST, AND OTHER SOILS 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 FOLLOWING PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM CANVASS INSPECTION ON 6/4/2024 (INSPECTION NO. 2595676): #47 4-501.11 TORN RUBBER DOOR GASKETS ON COOKS LINE TWO DOOR COOLER, TALL REACH-IN COOLER AND PIZZA PREP COOLER. MUST REPLACE. #49 4-601.11(B) INTERIOR OF ALL COOKS LINE COOLERS, TALL REACH-IN COOLER AND PIZZA PREP COOLER NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO CORRECT LISTED CORE VIOLATIONS, CLEAN INTERIOR OF PIZZA PREP COOLER AND REPLACE GASKETS ON PIZZA PREP COOLER, AND MAINTAIN 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, Jul 16, 2025 · Original Source
Canvass Re-Inspection
Jun 4, 2024
Pass
10 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11(B-E)-- SOME INTERIOR PORTIONS OF THE ICE MACHINE IN NEED OF CLEANING.
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.
3-302.12--- ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON 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.
: 2-402.11--- NOTED COOK ON COOKS LINE PREPARING FOODS WITHOUT EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.
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.
3-304.14--- WIPING CLOTHS MUST BE HELD IN THE BUCKETS PROVIDED WITH THE SANITIZING SOLUTION IN BETWEEN USE.
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.
4-501.11-- TORN RUBBER DOOR GASKETS ON COOKS LINE TWO DOOR COOLER, TALL REACH-IN COOLER AND PIZZA PREP COOLER. MUST REPLACE. 4-101.19-- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE BASEMENT.
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.
: 4-601.11(B)--- INTERIOR OF ALL COOKS LINE COOLERS, TALL REACH-IN COOLER AND PIZZA PREP COOLER NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS.----EXTERIOR OF COOKS LINE OVEN AND EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL. 4-602.13--- MUST NOT USE CARDBOARD OR PLASTIC WRAP AS LINER UNDER THE MICROWAVE OVEN AND CLOTH TOWELS AS LINER FOR SHELVING AT THE MAIN BAR.----BOTTOM SHELVING OF THE COOKS LINE METAL PREP TABLE WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
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.
6-201.11--- EXPANDING SPRAY FOAM BEING USED AS SEALANT ALONG THE BASEBOARD UNDER THE DISH WASHING MACHINE AND DISH THREE COMPARTMENT SINK MUST BE CUT/SMOOTHED DOWN TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS.----WALL UNDER THE COOKS LINE HAND WASHING SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.
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.
: 2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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.
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
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, Jun 4, 2024 · Original Source
Canvass
Jun 3, 2024
Pass w/ Conditions
13 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
NOTED COOK ON COOKS LINE PREPARING FOODS WITHOUT EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.
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.
SOME INTERIOR PORTIONS OF THE ICE MACHINE IN NEED OF CLEANING.
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 FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN TWO SEPARATE COOLERS. IN THE PIZZA PREP COOLER: PEPPERONI AT 50.3F, BOILED EGGS AT 52.3F, MOZZARELLA CHEESE AT 49.4F. IN THE COOKS LINE DRAWER COOLER: COOKED CHICKEN AT 46.9F AND 49.1F, COOKED PORK AT 45.6F. ALL FOODS 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
BUSINESS NOW HAS VIRTUAL MENUS. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED, SUCH AS BURGERS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
TWO COOLERS FOUND UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE DRAWER COOLER NOTED AT 46F WITH FOODS SUCH AS COOKED CHICKEN AT 49.1F. THE PIZZA PREP COOLER NOTED AT 49.8F WITH MOZZARELLA CHEESE AT 49.4F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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.
ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON 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.
WIPING CLOTHS MUST BE HELD IN THE BUCKETS PROVIDED WITH THE SANITIZING SOLUTION IN BETWEEN USE.
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.
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE BASEMENT.
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.
INTERIOR OF ALL COOKS LINE COOLERS, TALL REACH-IN COOLER AND PIZZA PREP COOLER NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS.----EXTERIOR OF COOKS LINE OVEN AND EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
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.
EXSPANDING SPRAY FOAM BEING USED AS SEALANT ALONG THE BASEBOARD UNDER THE DISH WASHING MACHINE AND DISH THREE COMPARTMENT SINK MUST BE CUT/SMOOTHED DOWN TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS.----WALL UNDER THE COOKS LINE HAND WASHING SINK WITH EXCESSIVE GREAS. MUST CLEAN AND MAINTAIN ALL.
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 PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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.
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
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.