Canvass
Aug 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 22, 2025 · Original Source
Restaurant · Chicago, IL
3 Sauces
2002 S Wentworth Ave
Last inspected Aug 22, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsCanvass
Jul 29, 2024
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. FOUND EGGS RANGING 53.0F-54.0F IN THE REFRIGERATOR. APPROXIMATELY 10LBS DISCARDED AT $55 DISCARDED AT THIS TIME. INSTRUCTED MUST KEEP ALL COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005, CITATIONISSUED.
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.
More about food kept at an unsafe temperaturenotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED TWO EMPLOYEES WITH NO HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR APPROPRIATE HAIR RESTRAINTS AND MAINTAIN
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.
More about employee hygiene or health policy issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED THE TEMPERATURE GAUAGE ON THE STAND-ALONE REFRIGERATOR DAMAGED. NOT SHOWING CORRECT TEMPERATURE OF THE UNIT. INSTRUCTED NOT TO RELY ON THE TEMPERATURE GAUAGE UNTIL REPAIR AND READING CORRECT TEMPERATURE OF UNIT.
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.
More about cleaning or sanitizing problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED THE FACILITY MISSING ONE SINK STOPPER FOR THE THREE COMPARTMENT SINK, USED FOR WAREWASHING. INSTRUCTED TO PROVIDE 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.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE HANDWASHING SINK IN THE FOOD PREP/DISHWASHING AREA WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED FOOD SPLATTERS ON THE INTERIOR OF THE MICROWAVE IN THE PREP AREA. INSTRUCTED TO 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jul 29, 2024 · Original Source