Canvass
Apr 20, 2026
3 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED INADEQUATE HOT RUNNING WATER AT THE EXPOSED HANDWASHING SINK LOCATED IN THE REAR DISHWASHING AREA. WATER TEMPERATURE 74.3F AT THIS TIME. INSTRUCTED TO REPAIR HOT WATER AT A MINIMUM TEMPERATURE OF 100.OF THROUGHOUT MIXING VALVE OR COMBINATION FAUCET. FOR PROPER HAND WASHING. INGENEER ON SITE HOT WATER HAS BEEN REPAIRED BY THE END OF INSPECTION. HOT WATER TEMPERATURE 107°F. PRIORITY VIOLATION 7-38-030(C). NO CITATION ISSUED.
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.
More about handwashing problemsOfficial wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED EXPOSED HAND WASHING SINK DRAIING SLOW IN MAIN KITCHEN FOOD PREPARATION AREA. MUST 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 problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DIRT AND FOOD DEBRIS ON FLOOR DRAINS IN REAR UTILITY ROOM. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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, Apr 20, 2026 · Original Source