Canvass
Apr 8, 2026
3 recorded violations
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOKED SKEWERED MEAT STORED TIGHTLY-WRAPPED IN PLASTIC WRAP WHILE COOLING IN THE WALK-IN COOLER. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
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
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED FACILITY RE-USING SINGLE-SERVICE CONTAINERS (PLASTIC TUBS) FOR STORING BULK DRY FOOD ITEMS (SALT, SPICES). INSTRUCTED TO CEASE RE-USING SINGLE-SERVICE ARTICLES AND MAINTAIN MULTI-USE EQUIPMENT AND UTENSILS THAT CAN WITHSTAND THE WAREWASHING PROCESS.
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
OBSERVED FACILITY USING MILK CRATES TO ELEVATE BULK DRY FOOD CONTAINERS ABOVE THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO REPLACE MILK CRATES WITH DUNNAGE RACK THAT FACILITATE CLEANING BENEATH EQUIPMENT 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 record from Chicago Department of Public Health, Apr 8, 2026 · Original Source