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N

2977 N ELSTON AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

N has been inspected 27 times by Chicago Department of Public Health since February 2, 2010. The most recent inspection, on May 19, 2025, found no infractions.

12 of 27 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food source, labelling and allergens and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 3 separate inspections, most recently on August 13, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 5 times across 5 separate inspections, most recently on November 13, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on October 12, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on November 3, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 13, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

27 inspections

  1. Non-Inspection

    0 infractions

  2. Canvass

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED COLD-HOLDING UNIT LID IN SERVICE PREP AREA IN POOR REPAIR WITH MISSING KNOBS ON THE LID. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED MISSING CEILING TILE BEHIND STOVE. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Non-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STORAGE SHELF IN POOR REPAIR WITH PEELING DEBRIS ABOVE PREP TABLE AT REAR KITCHEN PREP AREA.INSTRUCTED TO REPAIR SO THAT IT IS SMOOTH,EASILY CLEANABLE SURFACES OR REPLACE SHELF AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT BASE OF FAUCET AT REAR DISHWASHING/3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED IN THE UNISEX WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.
  5. Non-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • INSTRUCTED TO PROPERLY STORE AND INVERT SINGLE SERVICE CONTAINERS STORED ON KITCHEN RACK IN PREP AREA TO PREVENT CONTAMINATION BEFORE USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP COOLER AT REAR PREP AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON WALLS AND CEILINGS AT BAR AREA AND MAINTAIN.
  7. Non-Inspection

    0 infractions

  8. Canvass Re-Inspection

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE BOTH ALL GENDER TOILET ROOMS. INSTRUCTED TO PROVIDE.
  9. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HAND WASHING ON COOKS LINE IN FOOD PREP AREA. INSTRUCTED TO INSTALL EXPOSED HANDWASHING SINK CAPABLE OF DELIVERING HOT AND COLD RUNNING WATER UNDER PRESSURE AND FULLY SUPPLIED WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE BOTH ALL GENDER TOILET ROOMS. INSTRUCTED TO PROVIDE.
  10. Non-Inspection

    0 infractions

  11. Non-Inspection

    0 infractions

  12. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS ON THE COOKS LINE FOOD PREPARATION AREA. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • COOKS LINE CLEAN, STORED MIXING BOWLS AND TO GO CONTAINERS MUST BE STORED INVERTED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS/LIQUOR THROUGHOUT THE LIQUOR STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE NON-CLEANABLE, POROUS BRICKS AS A MEANS OF ELEVATION FOR THE OVEN ON THE COOKS LINE.----MUST NOT USE PLASTIC WRAP AS A HANDLE FOR THE COOKS LINE COOLER. MUST BE SMOOTH AND CLEANABLE.----MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE FREEZERS OR COOLERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO REMOVE PEELING PLASTIC PROTECTANT ON THE METAL ICE BIN AT THE BAR. MUST BE SMOOTH AND CLEANABLE.----MUST NOT USE PAPER AS LINER FOR SHELVING INSIDE THE TALL REACH-IN FREEZER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK UNDER THE BAR HAND WASHING SINK ONTO THE FLOOR.----EXTREMELY SLOW DRAIN ON THE REAR DISH AREA HAND WASHING.----BROKEN SPRAYER ARM AT THE DISH AREA THREE COMPARTMENT SINK NOTED HANGING DOWN INTO THE SINK BELOW THE WASHBASIN LINE. INSTRUCTED TO REPAIR ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RAW WOODEN BASEBOARD COVING THROUGHOUT THE DISH AREA UNDER METAL RACK SHELVING. MUST PAINT/SEAL TO BE NON-POROUS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RAW WOODEN FLOORING IN THE LIQUOR STORAGE ROOM. MUST BE SEALED TO BE SMOOTH/CLEANABLE.
  13. Non-Inspection

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED MANAGER REFRIGERATED READY-TO-EAT TCS FOODS PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABEL. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU OR ON TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
  14. Canvass

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED MANAGER REFRIGERATED READY-TO-EAT TCS FOODS PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABEL. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU OR ON TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
  15. Canvass

    0 infractions

  16. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN ICE MACHINE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED CEILING LIGHT COVER END CAPS LOOSE IN PREP AREA BY COOKLINE. MUST REPLACE DAMAGED LIGHT END COVERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE BAR REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS IN BAR COOLERS.
  17. Canvass

    0 infractions

  18. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL THE LARGE BLUE SUGAR CONTAINER IN THE KITCHEN AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR HOLES AT THE FLOOR IN THE REAR AREA CLOSE TO THE REAR EXIT DOOR LEADING TO THE GARDEN STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND SANITIZE THE CEILING VENTS AT THE EXHAUST HOOD CANOPY IN THE KITCHEN.
  19. Canvass

    0 infractions

  20. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA BY HOT WATER TANK.
  21. Canvass

    0 infractions

  22. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE/RESEAL RUSTY WIRE SHELVING IN REACH-IN COOLER,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD ON LIGHT IN KITCHEN AREA,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A EXPOSED HAND SINK BEHIND BAR AREA,
  23. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO PROVIDE LABEL ON ALL BULK FOOD CONTAINERS AND ALL CONTAINERS IN THE REACH IN COOLER AND PREP COOLER WITH READY TO EAT FOOD AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID/COVER FOR THE ICE BIN BEHIND THE BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK,( WITH GREASE BUILD-UP) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL THE GAP BETWEEN THE FLOOR AND WALL BASE BEHIND AND UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA. MUST CLEAN THE FLOOR THRU-OUT THE BAR AREA UNDER THE THE 3 COMPARTMENT SINK AND BEHIND THE COOLER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER ON THE HOOD WITH ACCUMULATED GREASE . INSTRUCTED TO CLEAN AND MAINTAIN.
  24. Canvass

    0 infractions

  25. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO PROPERLY STORE CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN GASKETS ON TWO DOORS AND ONE DOOR REACH IN COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN/SANITIZE; FRYER AND MICROWAVE OVENS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE BROKEN FLOOR TILES AT BAR AREA AND REGROUT SAME AREA; ALSO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT DISH WASHING AREA AND BAR AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE A LIGHT SHIELD IN THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO SEAL RUSTY GREASE TRAP UNDER 3PART SINK IN THE KITCHEN.
  26. Canvass Re-Inspection

    0 infractions

  27. Canvass

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE DUMPSTER WITHOUT LID INSTRUCTED TO CALL COMPANY TO REPLACE LID AND OR DUMPSTER. CITATION ISSUED 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN REAR BAR COUNTER, CLEAN FILTER ABOVE CHAR GRILL, AND CLEAN / SANITIZE UTENSILS i.e. TONGS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ONE LIGHT OUT IN DISH AREA MUST REPLACE, UNDER HOOD LIGHT MUST HAVE LIGHT SHIELD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BAR 3 COMPARTMENT SINK LEAKING AT LOWER PIPE INSTRUCTED TO REPAIR.

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