ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Canvass
Jul 25, 2025
Pass
1 recorded violation
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED WALK-IN COOLER LIGHT BULB WITHOUT A SHIELD. INSTRUCTED TO PROVIDE LIGHT SHIELD FOR BULB INSIDE OF WALK-IN/DAIRY COOLER.
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, Jul 25, 2025 · Original Source
Canvass
Nov 13, 2024
Pass w/ Conditions
6 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS AND BINS STORED ON THE FLOOR IN THE DRINK WALK IN COOLER ON MAIN FLOOR. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES FROM FLOOR.
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 COOKED CHICKEN THIGHS (110F), RICE (82F), AND TACO BEEF (79.3F) STORED ON TOP OF THE TURNED OFF HOT HOLDING UNIT IN HOT HOLDING AREA IN SERVICE/TACO AREA WITH NO ACTIVE SOURCE OF TEMPERATURE REGULATION. MANAGER STATED ITEMS WERE COOKED THIS MORNING AND WERE TO BE USED FOR PREPARED CONTAINER LUNCHES. INSTRUCTED MANAGER TO HOT HOLD TCS FOOD ITEMS AT OR ABOVE 135F AT ALL TIMES, OR RAPIDLY COOL WITHIN APPROPRIATE TIME CONSTRAINTS AND COLD HOLD BELOW 41F. MANAGER VOLUNTARILY DISCARDED AND DENATURED 45LBS WITH A VALUE OF $300 TO TRASH AT TIME OF INSPECTION. 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 HANDLES OF HOT AND COLD WATER OF UTILITY SINK OFF STAIRS TO BE MISSING. SINK IS STILL OPERATIONAL WITH USE OF ATTACHED PLIERS. INSTRUCTED MANAGER TO SERVICE BROKEN/MISSING HANDLES AND MAINTAIN IN GOOD REPAIR.
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 THE BATHROOM OFF STAIRS TO NOT HAVE A COVERED TRASH CAN. INSTRUCTED MANAGER TO ENSURE ALL UNISEX BATHROOMS ON SITE HAVE COVERED TRASH CASH.
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 SOILED FLOOR AND FOOD DEBRIS BUILD UP ON WALK IN COOLER IN BASEMENT. INSTRUCTED MANAGER TO DETAIL CLEAN BELOW SHELVES TO ENSURE ALL SPILLAGE AND FOOD DEBRIS ARE REMOVED.
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 SWEATER AND PERSONAL ITEMS STORED ON SHELVES IN WALK IN COOLER ON MAIN FLOOR AND ON SHELVES IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO DESIGNATE AN AREA TO ENSURE ALL EMPLOYEE ITEMS ARE STORED IN AREAS AWAY FROM FOOD STORAGE AND PREP.
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.