OBSERVED GASKETS ON COLD HOLD UNITS IN PREP AREA TO BE LOOSE AND DAMAGED. INSTRUCTED PERSON IN CHARGE TO REPAIR 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 COLD HOLD UNITS IN MAIN PREP AREA WITH FOOD RESIDUE IN GASKETS. INSTRUCTED PERSON IN CHARGE 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 NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED MANAGER ON DUTY. INSTRUCTED TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE AT ALL TIMES.
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, May 14, 2026 · Original Source
Canvass
May 7, 2026
Fail
6 recorded violations
notedCode 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO SUPPLIES ON SITE TO RESPOND TO VOMITOUS EVENTS. NO ADEQUATE SUPPLIES (DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED INTERIOR OF ICE MACHINE WITH BLACK AND PINK MOLD LIKE SUBSTANCE DRIPPING ONTO ICE (ICE USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO DISCARD ICE IN BIN, CLEAN AND SANITIZE MACHINE. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
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 APPROXIMATELY 2LBS OF SHRIMP AT IMPROPER COLD TEMPERATURE OF 50F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HELD FOOD MUST BE KEPT AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED 2LBS OF SHRIMP AT A COST OF $25. 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 GASKETS ON COLD HOLD UNITS IN PREP AREA TO BE LOOSE AND DAMAGED. INSTRUCTED PERSON IN CHARGE TO REPAIR 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 COLD HOLD UNITS IN MAIN PREP AREA WITH FOOD RESIDUE IN GASKETS. INSTRUCTED PERSON IN CHARGE 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 NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED MANAGER ON DUTY. INSTRUCTED TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE AT ALL TIMES.
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, May 7, 2026 · Original Source
Complaint Re-Inspection
Mar 26, 2025
Pass
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11(B-E): INTERIOR PANEL OF ICE MACHINE WITH SOME RESIDUE ACCUMULATION. INSTD TO CLEAN AND 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: PLATES AND STYROFOAM CUPS COMPLETELY SUBMERGED IN FOOD PRODUCTS AND BEING USED AS DISPENSING UTENSILS (CONSOMME, CEVICHE, AND DRY STORAGE ITEMS). INSTD TO REMOVE OUT OF PRODUCT AND PROVIDE PROPER DISPENSING UTENSILS
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.
2-402.11: MALE FOOD HANDLR WITHOUT BEARD RESTRAINT FOR BEARD. ADDITIONAL MALE FOOD HANDLER WITHOUT HAIR RESTRAINT. INSTD TO WEAR RESTRAINTS AND MAINTAIN
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.
4-501.11: OVEN DOOR UNABLE TO OPEN, HAS BEEN SEALED SHUT. INSTD TO HAVE ACCESSIBLE FOR CLEANABILITY AND MAINTAINENCE
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
Complaint
Mar 19, 2025
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
HANDWASH SINK IN FRONT PREP AREA/BAR NOT ACCESSIBLE, MULTIPLE UTENSILS AND EQUIPMENT IN BASIN OF SINK. INSTD TO MAINTAIN BASIN CLEAR AND USE HANDWASH SINK FOR HANDWASHING ONLY. UTENSILS AND EQUIPMENT REMOVED FROM BASIN DURING INSPECTION. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
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.
INTERIOR PANEL OF ICE MACHINE WITH SOME RESIDUE ACCUMULATION. INSTD TO CLEAN AND 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.
LARGE CONTAINER OF GARLIC AND OIL MIXTURE ON PREP TABLE AT IMPROPER COLD HOLDING TEMPERATURE OF 82.1F. INSTD TO MAINTAIN GARLIC AND OIL MIXTURE UNDER REFRIGERATION AND AT 41F OR BELOW AT ALL TIMES. MIXTURE DISCARDED AT THIS TIME. APPROX 5LBS $50 VALUE. CITATION ISSUED 7-38-005. PRIORITY
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
MISSING DISCLOSURE ON MENU FOR RAW ITEMS (OYSTERS, AND AQUACHILES). INSTD TO DISCLOSE ON MENU WHICH ITEMS ARE RAW BY DESCRIBING THEM IN THE MENU (EX, RAW OYSTERS, ETC) OR ASTERISKING THEM TO A FOOTNOTE THAT STATES THSEE ITEMS ARE SERVED RAW. PRIORITY FOUNDATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
PLATES AND STYROFOAM CUPS COMPLETELY SUBMERGED IN FOOD PRODUCTS AND BEING USED AS DISPENSING UTENSILS (CONSOMME, CEVICHE, AND DRY STORAGE ITEMS). INSTD TO REMOVE OUT OF PRODUCT AND PROVIDE PROPER DISPENSING UTENSILS
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.
MALE FOOD HANDLER WITHOUT BEARD RESTRAINT FOR BEARD. ADDITIONAL MALE FOOD HANDLER WITHOUT HAIR RESTRAINT. INSTD TO WEAR RESTRAINTS AND MAINTAIN
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.
OVEN DOOR UNABLE TO OPEN, HAS BEEN SEALED SHUT. INSTD TO HAVE ACCESSIBLE FOR CLEANABILITY AND MAINTAINENCE
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
MISSING CHLORINE CHEMICAL TEST STRIPS FOR WAREWASHING UNIT. INSTD TO PROVIDE CHLORINE CHEMICAL TEST STRIPS AND MAINTAIN ON SITE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
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 19, 2025 · Original Source
Canvass
Jul 1, 2024
Pass w/ Conditions
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
LOW TEMPERATURE WAREWASHING MACHINE UNABLE TO SANITIZE MULTI USE EQUIPMENT, 0PPM OF CHLORINE WHEN TESTED. WAREWASHING MACHINE IS TAGGED AND HELD FOR INSPECTION . INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE MULTI USE EQUIPMENT UNTIL WAREWASHING MACHINE REPAIRED AND REINSPECTED BY CDPH. PRIORITY 7-38-025 CITATION ISSUED
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.
ALUMUNIM FOIL LINING ON STORAGE SHELVES THROUGH OUT FRONT SERVICE AREA. INSTD MANAGER TO REMOVE SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY 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.
FLOOR UNDERNEATH ENTIRE COOK LINE AND ALONG WALLBASE NOT CLEAN, EXCESSIVE DIRT/DEBRIS. INSTD TO CLEAN AND 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INTERIOR OF VENTILATION HOOD SYSTEM WITH EXCESSIVE DIRT/DUST/DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
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.