4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS AND BAR AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.
4-602.13---INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF HOT COOKING EQUIPMENTS GRILLS,STOVES,OVEN, HOT HOLDING EQUIPMENTS AT FRONT MAIN PREP AREA AND ON TOP OF THE HIGH TEMPERATURE DISHMACHINE SPLASHED WITH DEBRIS 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.
6-201.11---OBSERVED DIRTY FLOORS WITH LITTER DEBRIS UNDER AND AROUND THE ICE MACHINE AREA AND EXCESSIVE GREASE BUILD-UP UNDERNEATH ALL COOKING EQUPMENTS,COOLERS AT FRONT MAIN PREP LINE AREAS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL 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
4-202.18---INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
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.
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS AND BAR AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.
4-602.13---INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF HOT COOKING EQUIPMENTS GRILLS,STOVES,OVEN, HOT HOLDING EQUIPMENTS AT FRONT MAIN PREP AREA AND ON TOP OF THE HIGH TEMPERATURE DISHMACHINE SPLASHED WITH DEBRIS 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.
6-201.11---OBSERVED DIRTY FLOORS WITH LITTER DEBRIS UNDER AND AROUND THE ICE MACHINE AREA AND EXCESSIVE GREASE BUILD-UP UNDERNEATH ALL COOKING EQUPMENTS,COOLERS AT FRONT MAIN PREP LINE AREAS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL 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
4-202.18---INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
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, Oct 21, 2025 · Original Source
Canvass Re-Inspection
Oct 17, 2025
Fail
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-202.12 (A)---CONTINUED TO OBSERVE INADEQUATE HOT RUNNING WATER AT THE FOLLOWING HANDWASHING SINKS: INSIDE THE WASHROOMS WATER TEMPERATURE AT (77.1F-79.9F). INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.(PLUMBERS ON SITE AT THIS TIME). **SEE COMMENTS. PRIORITY VIOLATION 7-38-030(C), 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.
4-601.11(A)---OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005.
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.
3-302.12---OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
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.
2-402.11---OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
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.
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS AND BAR AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.
4-602.13---INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF HOT COOKING EQUIPMENTS GRILLS,STOVES,OVEN, HOT HOLDING EQUIPMENTS AT FRONT MAIN PREP AREA AND ON TOP OF THE HIGH TEMPERATURE DISHMACHINE SPLASHED WITH DEBRIS 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.
6-501.19---OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE UNISEX WASHROOM. MUST PROVIDE 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.
6-201.11---OBSERVED DIRTY FLOORS WITH LITTER DEBRIS UNDER AND AROUND THE ICE MACHINE AREA AND EXCESSIVE GREASE BUILD-UP UNDERNEATH ALL COOKING EQUPMENTS,COOLERS AT FRONT MAIN PREP LINE AREAS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL 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
4-202.18---INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
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.
2-102.13---OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE 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.
Official record from Chicago Department of Public Health, Oct 17, 2025 · Original Source
Canvass
Oct 14, 2025
Fail
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND SOAP PROVIDED AT THE HAND WASHING SINK AT THE FRONT MAIN PREP LINE AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), 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.
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 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 BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
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 EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
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.
OBSERVED STAINED CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS AND BAR AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND SIDES OF HOT COOKING EQUIPMENTS GRILLS,STOVES,OVEN, HOT HOLDING EQUIPMENTS AT FRONT MAIN PREP AREA AND ON TOP OF THE HIGH TEMPERATURE DISHMACHINE SPLASHED WITH DEBRIS 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 COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE UNISEX WASHROOM. MUST PROVIDE 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 DIRTY FLOORS WITH LITTER DEBRIS UNDER AND AROUND THE ICE MACHINE AREA AND EXCESSIVE GREASE BUILD-UP UNDERNEATH ALL COOKING EQUPMENTS,COOLERS AT FRONT MAIN PREP LINE AREAS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL 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
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
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 THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE 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.
Official record from Chicago Department of Public Health, Oct 14, 2025 · Original Source
Canvass Re-Inspection
Jul 12, 2024
Pass
5 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B): OBSERVED TWO LINE COOLERS ALONG MAIN COOK LINE MISSING FUNCTIONAL INTERNAL AMBIENT AIR TEMPERATURE THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE FUNCTIONAL INTERNAL AMBIENT AIR TEMPERATURE THERMOMETER IN A CONSPICUOUS AND EASILY-READABLE LOCATION IN ALL COLD-HOLDING UNITS AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED SINGLE-SERVICE BOWL USED AS A SCOOP IN BULK DRY STORAGE CONTAINER IN THE BULK DRY STORAGE AREA. INSTRUCTED TO REMOVE SINGLE-SERVICE AND REPLACE WITH UTENSIL WITH A HANDLE TO AVOID CONTAMINATING FOOD WHILE SCOOPING AND MAINTAIN.
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.
4-101.19: OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF EQUIPMENT AT THE MAIN COOK LINE (GRILL, SALAMANDER). INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH 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.
4-601.11(B): OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG THE MAIN COOK LINE (GRILL, SALAMANDER, CHARCOAL GRILL, STOVETOP) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS 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.
6-501.12: OBSERVED FLOORS BENEATH EQUIPMENT AT THE MAIN COOK LINE TO BE SOILED WITH FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.
Official record from Chicago Department of Public Health, Jul 12, 2024 · Original Source
Canvass
Jul 2, 2024
Fail
6 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED HOT WATER SANITIZING DISH MACHINE IN THE WAREWASHING AREA WITH SANITIZING RINSE WATER REACHING MAXIMUM TEMPERATURE OF 133.0F, INSUFFICIENT FOR SANITIZING. INSTRUCTED TO CEASE USE OF HOT WATER SANITIZING DISH MACHINE FOR WAREWASHING UNTIL REPAIRED/REPLACED AND RE-INSPECTED BY CDPH TO REACH A MINIMUM HOT WATER RINSE TEMPERATURE OF 180.0F. ALL EQUIPMENT AND UTENSILS PREVIOUSLY CLEANED IN DISH MACHINE RE-WASHED AND SANITIZED MANUALLY BY EMPLOYEES. PRIORITY VIOLATION. 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.
OBSERVED TWO LINE COOLERS ALONG MAIN COOK LINE MISSING FUNCTIONAL INTERNAL AMBIENT AIR TEMPERATURE THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE FUNCTIONAL INTERNAL AMBIENT AIR TEMPERATURE THERMOMETER IN A CONSPICUOUS AND EASILY-READABLE LOCATION IN ALL COLD-HOLDING UNITS AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SINGLE-SERVICE BOWL USED AS A SCOOP IN BULK DRY STORAGE CONTAINER IN THE BULK DRY STORAGE AREA. INSTRUCTED TO REMOVE SINGLE-SERVICE AND REPLACE WITH UTENSIL WITH A HANDLE TO AVOID CONTAMINATING FOOD WHILE SCOOPING AND MAINTAIN.
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 ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF EQUIPMENT AT THE MAIN COOK LINE (GRILL, SALAMANDER). INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH 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.
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG THE MAIN COOK LINE (GRILL, SALAMANDER, CHARCOAL GRILL, STOVETOP) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS 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 FLOORS BENEATH EQUIPMENT AT THE MAIN COOK LINE TO BE SOILED WITH FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.
Shelves for non-food items installed above open food container at front prep area, instructed to remove.
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
Inadequate lighting in walk-in cooler, instructed to add additional light fixture.
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.