4-601.11(C) : MUST DEFROST ICE BUILD UP FROM SOME CHEST FREEZERS WHERE LIDS ARE AJAR FOR LIDS TO CLOSE TIGHTLY.
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.
6-501.13 : MUST CLEAN GREASE, FOOD DEBRIS AND WATER BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF ALL EQUIPMENT.
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 : OBSERVED EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.
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, Aug 13, 2025 · Original Source
Canvass
Aug 6, 2025
Fail
11 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 9LBS. COOKED SAUSAGES-49.6F-83.7F .10LBS. COOKED B.B.Q. PORK-55.4F. INSIDE OF REACH IN & PREP COOLERS. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. APPX.19LBS.$63.(PRIORITY 7-38-005)(COS)(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 POOR HYGIENIC PRACTICES BY FOOD HANDLER OBSERVED MALE FOOD HANDLER COMING INTO KITCHEN AND STARTED COOKING EGGS,HANDLING PLATES AND FEMALE DISH WASHER HANDLING DIRTY DISHES AND THEM REMOVING CLEAN DISHES FROM DISH MACHINE WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIROITY 7-38-010)(COS)(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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY REMINDER ON MENU ASTERISKING FOOD ITEMS. MANAGER STATES THE FOOD ITEMS THAT ARE CONSUMED RAW OR UNDERCOOKED. MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-39-005)
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
OBSERVED IMPROPER TEMPERATURE OF 1-DOOR GLASS REACHING 46.9°F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON THE UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. ONCE REPAIRED, EMAIL: FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)AIR TEMPERATURE IS NOW 40.0F. MAY RESUME USAGE.
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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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 EVIDENCE OF APPX. 30 OR MORE LIVE SMALL FLIES FLYING AROUND IN PREP AND DISH WASHING AREAS AND ON WALLS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/6/25.(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.
MUST DEFROST ICE BUILD UP FROM SOME CHEST FREEZERS WHERE LIDS ARE AJAR FOR LIDS TO CLOSE TIGHTLY.
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 REPAIR OR REPLACE LOOSE AND MISSING WALL BASES IN REAR DISH WASHING AREA.MUST GROUT FLOOR IN MAIN PREP AREA NEAR HAND WASHING SINK.
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 EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.
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, Aug 6, 2025 · Original Source
Canvass
Nov 26, 2024
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE SIDES OF EQUIPMENT IN THE FOOD PREP AREA WITH A BUILD UP OF GREASE AND FOOD SPILLAGE AND OR SPLATTER AS WELL AS THE INSIDE OF THE DEEP FRYER UNIT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
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 A BUILD UP OF FOOD DEBRIS BEHIND THE HOTLINE COOKING SIDE. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.
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, Nov 26, 2024 · Original Source
Canvass
Dec 12, 2023
Pass
5 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED ALUMINUM TRAYS STORED FACING UP ON THE PREP TABLES IN THE KITCHEN AND IN WAIT AREA. INSTRUCTED TO INVERT TRAYS TO PROTECT FROM OVERHEAD 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 BUILD UP UNDER HOT STEAM TABLE EQUIPMENT. 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 FACILITY USING CARDBOARD AS A LINER ON THE BOTTOM SHELF OF PREP TABLE IN THE KITCHEN. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILTY 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.
OBSERVED SPILLED FOOD DERBIS ON THE FLOORS BEHIND COOLERS, COOKING AND FRYING EQUIPMENT IN THE KITCHEN. 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.
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
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.