ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Jun 9, 2025
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN FRONT PREP AND DISHWASHING/REAR PREP AREAS. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
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.
6-501.12: OBSERVED BUILDUP AND DEBRIS UNDERNEATH HIGH TEMPERATURE DISH MACHINE AND UNDERNEATH SHELVING UNIT IN HALLWAY LEADING TO FRONT PREP AREA. INSTRUCTED TO CLEAN UNDERNEATH HIGH TEMPERATURE DISH MACHINE AND UNDERNEATH SHELVING UNIT IN HALLWAY LEADING TO FRONT PREP AREA 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, Jun 9, 2025 · Original Source
Canvass
Jun 2, 2025
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN FRONT PREP AND DISHWASHING/REAR PREP AREAS. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
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 COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.1-50.4F. OBSERVED COLD TCS FOODS, NOODLES(46.9-48.2F) AND CHICKEN DUMPLINGS (45.1-50.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $20 WEIGHING 56LBS. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SMALL FOUR DRAWER COLD HOLDING UNIT IN FRONT PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 50.4F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON SMALL FOUR DRAWER COLD HOLDING UNIT IN FRONT PREP AREA. 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 DAMAGED GASKETS ON FOUR DRAWER COLD HOLDING UNIT IN FRONT PREP AREA. OBSERVED DAMAGED GASKETS ON TOP LEFT AND BOTTOM RIGHT DRAWERS OF FOUR DRAWER COLD HOLDING UNIT IN FRONT PREP AREA 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO DATA PLATE FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.
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 BUILDUP AND DEBRIS UNDERNEATH HIGH TEMPERATURE DISH MACHINE AND UNDERNEATH SHELVING UNIT IN HALLWAY LEADING TO FRONT PREP AREA. INSTRUCTED TO CLEAN UNDERNEATH HIGH TEMPERATURE DISH MACHINE AND UNDERNEATH SHELVING UNIT IN HALLWAY LEADING TO FRONT PREP AREA 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.
NO PROOF OF ALLERGEN AWARENESS TRAINING CERTIFICATE PROVIDED FOR ONE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
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, Jun 2, 2025 · Original Source
Canvass
Sep 10, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 10, 2024 · Original Source
Canvass
Feb 16, 2024
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DIRT AND FOOD DEBRIS ACCUMULATION ON THE FLOORS IN THE FRONT PREP AREAS UNDER COOKING EQUIPMENT AND ON THE WALLS BEHIND SODA MACHINE NEXT TO WALK-IN COOLER.
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.