No allergen certificate for food service manager. instructed to obtain.
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, Jan 30, 2026 · Original Source
Canvass
Apr 28, 2025
Pass
7 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES, BULK,SHAKERS)
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST ELEVATE BUCKETS OF FOOD FROM FLOOR IN WALK IN COOLER AND STORE PROPERLY ON SHELVING UNITS.
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.
MUST REMOVE CARDBOARD FROM SHELVING UNITS AT GRILL TABLE & FRYER,RUST FROM WALK IN COOLER SHELVING UNITS.MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.
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.
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS, GRILL TABLES,INTERIOR PANEL OF ICE MACHINE,STORAGE SHELVES AT COLD HOLDING UNITS,WALK IN COOLER-SHELVING UNITS AND FAN GUARD COVERS.
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.
MUST REPAIR OR REPLACE GAP BETWEEN FLOOR AND WALL BASE UNDER 3- COMPARTMENT SINK,GAP IN MEN'S TOILET ROOM.
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
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING 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.
MUST PROVIDE FOOD HANDLERS TRAINING FOR NEW EMPLOYEES AND MAINTAIN.
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, Apr 28, 2025 · Original Source
Canvass Re-Inspection
Apr 8, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 8, 2024 · Original Source
Canvass
Mar 29, 2024
Fail
10 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF TCS COOKED FOODS SUCH AS 10LBS. COOKED STEAK-130.1F ON GRILL.3LBS. COOKED PORK-58.1F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.13LBS.$98.(PRIORITY 7-38-005)(COS)(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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD STORAGE CONTAINERS ON FLOOR IN WALK IN COOLER MUST ELEVATE OFF OF FLOOR TO PREVENT CROSS CONTAMINATION.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK FOR SANITIZER BEING USED.MUST PROVIDE AND MAINTAIN.(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.
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,FRYER CABINET.
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 MALE FOOD HANDLER COME INTO PREP AREA AND PUT ON HIS APRON AND THEN PLACED ON PLASTIC GLOVES AND STARTED TO CUT MEAT WITHOUT WASHING HANDS INSTRUCTED MANAGER TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(COS)(PRIORITY 7-38-010)(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.
OBSERED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 10LBS. SHREDDED LETTUCE-49.8F-50.2F.6LBS. DICED TOMATO-45.9F ON TOPSIDE OF COLD HOLDING UNIT. PRODUCT WAS DUSCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 16LBS. $36.50(COS)(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)
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.
MUST ELIMINATE CRATES USED FOR EQUIPMENT STORAGE AND PROVIDE A EASILY CLEANABLE SURFACE.
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.
MUST CLEAN DEBRIS AND FOOD SPLATTER FROM WALLS THROUGHOUT PREMISES.
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.