Canvass
May 29, 2025
3 recorded violations
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED THE SCOOPS STORED THROUGHOUT FACILITY TO BE STORED WITH HANDLES IN CONTACT WITH ITEMS STORED IN DRY STORAGE BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS SO THAT HANDLES ARE NOT IN CONTACT WITH FOOD IN BETWEEN USE.
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
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ITEMS STORED ON CENTER PREP TABLE WITH FOOD CONTACT SURFACES EXPOSED. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ITEMS TO PROTECT AGAINST POTENTIAL SOURCES OF CONTAMINATION.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE FLOOR BELOW THE WOK COOKING AREA ON THE RIGHT SIDE TO BE SOILED WITH BUILD UP GREASE. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND MAINTAIN FREE OF EXCESSIVE GREASE BUILD UP ON SURFACES.
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, May 29, 2025 · Original Source