Canvass
Aug 25, 2025
1 recorded violation
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: COOKED POTATOES AT 46.8, MASHED POTATOES 60.0F ROPA VIEJA AT 48.8F, COOKED MUSHROOMS AT 55.8, DICED TOMATO SALSA 46.4F, COOKED CAULIFLOWER AT 51.0 AND TOMATO SAUCE AT 60.0F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $450.00 THROUGH DENATURING PROCESS. 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 record from Chicago Department of Public Health, Aug 25, 2025 · Original Source