Canvass
Oct 10, 2025
6 recorded violations
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED DISHWASHER HANDLING DIRTY DISHES WHILE LOADING THE DISHWASHING MACHINE THEN PROCEED TO UNLOAD CLEAN DISHES FROM THE OTHER END OF THE MACHINE WITHOUT CHANGING HIS GLOVES/WASHING HIS HANDS. REVIEWED WHEN TO WASH HANDS AND CHANGE GLOVES AND INSTRUCTED MANAGER TO REWASH ALL THE CONTAMINATED CLEAN DISHES REMOVED. PRIORITY VIOLATION 7-38-010 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
PROPER REHEATING PROCEDURES FOR HOT HOLDING
Inspector’s notes
NOTED COOKED CHICKEN AT 83.6F AND BEEF PATTIES AT 111.3F BOTH COVERED WITH PLASTIC WRAP IN A HOT HOLDING UNIT. FOOD HANDLER STATED HE TOOK THEM FROM THE COOLER AND DIRECTLY PUT IN THE HOT HOLDING UNIT WITHOUT PROPERLY REHEATING. REVIEWED PROPER REHEATING METHODS AND TEMPERATURE REQUIREMENT. ALL FOOD 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.
More about food kept at an unsafe temperatureOfficial wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
NOTED COOKED CHICKEN AT 83.6F AND BEEF PATTIES AT 111.3F BOTH COVERED WITH PLASTIC WRAP IN A HOT HOLDING UNIT. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #19 FOR CITATION.
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 temperatureOfficial wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED A PLASTIC CUP BEING USED AS A FOOD SCOOP INSIDE A CONTAINER OF READY TO EAT CUT FRESH FRUIT. INSTRUCTED FOOD SCOOPS STORED INSIDE FOODS MUST BE INVERTED WITH A HANDLE. MANAGER VOLUNTARILY DISCARDED.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
NOTED PEELING TINFOIL BEING USED AS DRY FOOD CONTAINER LIDS. INSTRUCTED TO PROVIDE WASHABLE LIDS FOR BULK FOOD CONTAINER AND REPLACE NOTED CRACKED AND DAMAGED PLASTIC LIDS.
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 wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED THE FLOOR UNDER AND AROUND THE LARGE COOKING POTS ON THE COOKS LINE IN POOR REPAIR WITH PEELING, MISSING FLOOR. INSTRUCTED TO REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.----NOTED A LARGE HOLE IN THE CEILING OF THE MEN'S EMPLOYEE LOCKER ROOM. INSTRUCTED TO SEAL.
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, Oct 10, 2025 · Original Source