Canvass
Jan 6, 2026
8 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURE DURING THE TIME OF THE INSPECTION, THEY ARE AS FOLLOWS... APPROXIMATELY 20 COOKED PORK, 20 LBS CHICKEN, 4 LBS SHRIMP, 20 LBS TOFU, 8 LBS, AND 4 LBS NOODLE RANGING BETWEEN 62-80°F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F OR BELOW AND MAINTAIN. PERSON IN CHARGE VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY VIOLATION. TOTAL COST $400 #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 DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED VARIOUS TCS FOODS (BEEF, PORK, CHICKEN, TOFU, SHRIMP) PREPARED ON SITE AND STORED OVER 24 HOURS IN COOLING UNITS WITHOUT LABELS. INSTRUCTED TO PROVIDE CONSUME BY DATE LABELS AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT POSSIBLE CONTAMINATION.
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 issuesOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED TCS FOODS STORED INSIDE COOLING UNITS AS WELL AS FREEZER INSIDE GROCERY BAGS. INSTRUCTED TO DISCONTINUE USE AND STORE FOOD INSIDE OF FOOD-Grade BAGS ONLY 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 wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED BLACK MOLD-LIKE BUILDUP ON INTERIOR SURFACES OF 3 COMPARTMENT SINK BASINS. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF BUILDUP.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED INTERIOR AND EXTERIOR SURFACES OF A 2-DOOR WITH A COLD HOLD ATTACHED IN NEED OF CLEANING. INSTRUCTED TO REMOVE DRIED FOOD DEBRIS BUILDUP 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 wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED BOTH UNISEX TOILET ROOMS WITH GARBAGE RECEPTACLES WITHOUT LIDS. 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 problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED REAR STORAGE CLOSET AND DIVIDED SPACE FROM DINING AREA CLUTTERED WITH ITEMS STORED ON FLOORS. STRUCTURED TO ORGANIZE ALL DRY STORAGE ITEMS, ELEVATE 6 INCHES OFF THE FLOOR, AND MAINTAIN THE PREMISES.
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, Jan 6, 2026 · Original Source