ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Jun 10, 2026
Pass
1 recorded violation
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
Weak hot and cold water pressure at prep area hand washi sink. instructed to provide under city pressure.
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 UNUSED EQUIPMENT STORED IN REAR OF FACILITY. INSTRUCTED TO REMOVE AND MAINTAIN PREMISE FREE OF CLUTTER.
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
Apr 15, 2024
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 2.5 LBS TCS FOOD AT IMPROPER TEMPERATURES: CHICKEN BREAST AT 47.5 F, CHICKEN CUTLETS AT 45.1.F, BEEF CUTLETS AT 46.9 F. PIC VOLUNTARILY DISCARDED AND DENATURED 5 LBS OF CHICKEN AT $25 2.5 LBS OF BEEF AT $15. INSTRUCTED THE PERSON IN CHARGE THAT ALL COLD-HELD FOOD MUST BE AT 41.0 F OR BELOW. 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 NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEES 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.