SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Short Form Complaint
Dec 2, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED FLOOR IN WALK-IN COOLER BROKEN AND LIFTING UP, NOTED ENTRY HEADED TO BASEMENT THRESHOLD LIFTING UP INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
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, Dec 2, 2025 · Original Source
Canvass
Nov 19, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOOR IN WALK-IN COOLER BROKEN AND LIFTING UP, NOTED ENTRY HEADED TO BASEMENT THRESHOLD LIFTING UP INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
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 19, 2025 · Original Source
Canvass
Dec 3, 2024
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINKS THROUGHOUT FACILITY (FRONT/REAR KITCHEN AREA, EMPLOYEE WASHROOMS) 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.
OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED IN THE 1-DOOR UPRIGHT CHEESE COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
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 HEAVY GREASE BUILD UP ON EXTERIOR SURFACES OF ANSUL SYSTEM AND SURROUNDING PIPING AND WALLS ADJACENT TO COOK LINE VENTILATION HOOD. INSTRUCTED TO CLEAN PHYSICAL FACILITIES AND WALL-MOUNTED EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED BUILD UP OF GREASE ON SURFACES AND EQUIPMENT ADJACENT TO VENTILATION HOOD ABOVE MAIN COOK LINE AND HOOD FILTERS IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE HOOD VENTILATION SYSTEM AND/OR HOOD FILTERS AND MAINTAIN VENTILATION HOOD SYSTEM SUFFICIENT IN CAPACITY TO PREVENT GREASE FROM COLLECTING ON WALLS AND SURROUNDING EQUIPMENT.
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.
OBSERVED CERTIFIED FOOD MANAGER ON-SITE WITH EXPIRED ALLERGEN AWARENESS TRAINING AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CERTIFIED FOOD MANAGERS WITH ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) 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.