More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Jul 8, 2025
Pass
3 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
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 A 1/4" GAP ALONG SIDE OF FRONT ENTRANCE DOOR. MUST PROVIDE A TIGHT- FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED 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.
Official record from Chicago Department of Public Health, Jul 8, 2025 · Original Source
Canvass Re-Inspection
Jul 30, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 30, 2024 · Original Source
Canvass
Jul 22, 2024
Fail
10 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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.
WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE. NOT ON PREP SURFACES.
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.
PREVIOUS CORE VIOLATIONS FROM 9-18-23 REPORT #2581888 NOT CORRECTED.#39- FOOD CONTAINERS ARE STORED ON THE FLOOR INSIDE STORAGE AND WALK-IN COOLERS/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.#55-: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AT THE DISH WASHING AREA AND FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATIONS ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
NOTED FOOD HANDLER DRINKING BEVERAGES FROM OPEN CUPS IN THE SUSHI PREP AREA. MUST USE COVERED CONTAINERS OR CONSUME IN A DESIGNATED NON-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.
NOTED IMPROPER HOT HOLDING TEMPERATURES. APPROXIMATELY 4 LBS COOKED FISH WRAPPED IN TIN FOIL, BEING STORED INSIDE AND ON TOP OF A TOASTER OVEN THAT WAS NOT TURNED ON. FISH AT 112.8F AND 113.5F. ALL DISCARDED. 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.
NOTED EXTREMELY SOILED CLOTH CURTAINS HANGING AND LEADING TO THE REAR HALLWAY WASHROOMS AND KITCHEN. MUST CLEAN AND MAINTAIN.-----MUST NOT USE CARDBOARD AS A SPLASH GUARD BETWEEN EQUIPMENT ON THE COOKS LINE.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE REAR DRY FOOD STORAGE.EXTREMELY DIRTY, BLACKENED UTILITY SERVICE SINK. MUST CLEAN 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.
FLOORS THROUGHOUT THE REAR DRY FOOD STORAGE AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.-----NOTED BROWN SUBSTANCE DRIPPING DOWN THE WALL FROM A CEILING TILE AT THE REAR WALK-IN COOLER HALLWAY. MUST CLEAN, MAINTAIN AND RESOLVE LEAKING ISSUE. DIRTY, BLACKENED WALL AT THE UTILITY SERVICE SINK. MUST CLEAN AND MAINTAIN.-----EXCESSIVE DUST/DIRT ON BOTH CEILING VENTS IN BOTH WASHROOMS. MUST CLEAN 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 FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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.