ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Canvass
Nov 18, 2025
Pass
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED MISSING HANDWASH SIGNAGE AT FIRST FLOOR EMPLOYEE RESTROOMS. INSTRUCTED TO INSTALL AND MAINTAIN.
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 FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
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, Nov 18, 2025 · Original Source
Canvass
May 22, 2024
Pass
5 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE REACH IN COOLER #12 IN CONCESSION 116 ON BUT NOT IN USE AND UNABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 41 F OR LOWER (AMBIENT TEMPERATURE 57 F). INSTRUCTED MANAGER TO CONTINUE NOT USING THE UNIT UNTIL IT HAS BEEN SERVICED AND MAINTAINING THE REQUIRED TEMPERATURE OF 41F OR LOWER. PRIORITY 7-38-005 NO 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 THE CUTTING BOARDS IN CONCESSION #115 STAINED AND WITH DEEP GROOVES. INSTRUCTED MANAGER TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND 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.
OBSERVED THE INTERIOR OF THE DEEP FRYERS IN CONCESSION 115 WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN DEEP FRYERS.
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 THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER THE DEEP FRYERS AND UNDER/AROUND HEAVY EQUIPMENT IN THE MAIN KITCHEN, STORAGE AREAS AND IN THE CONCESSION STANDS WITH GREASE, DIRT AND DEBRIS. INSTRUCTED THE MANAGER TO CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS THROUGHOUT. -DIRT AND DUST BUILD UP ON THE CEILING TILES IN THE MAIN KITCHEN AND IN THE CONCESSION STANDS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN CEILING TILES THROUGHOUT AS NEEDED.
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 THE CFM'S ALLERGEN TRAINING CERTIFICATE EXPIRED. INSTRUCTED TO OBTAIN AND MAINTAIN A CURRENT ALLERGEN TRAINING CERTIFICATE.
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.