Canvass Re-Inspection
Aug 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 13, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Aug 6, 2026
Fail
8 recorded violations
notedCode 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO KIT ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. INSTRUCTED TO PROVIDE KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE IN TOILET ROOMS THROUHGOUT FACILITY. INSTRUCTED TO PROVIDE.
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 problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED LOW TEMPERATURE DISH MACHINE AT BAR MAINTAININING AN IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE MACHINE AND MAINTAIN IT SO THAT IT IS CAPABLE OF DELIVERING CHEMICAL SANITIZER AT PROPER CONCENTRATIONS BETWEEN 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
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 problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS ITEMS STORED AT THE STATED IMPROPER TEMPERATURES INSIDE 2 DOOR COOLER AT SUSHI PREP AREA: FISH AT 55.5F AND FISH AT 54.5F. MANAGEMENT DISCARDED APPROXIMATELY 6LBS OF PRODUCT VALUED AT APPROXIMATELY $220. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITAITON 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 temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2 DOOR COOLER CONTAINING TCS ITEMS, SUCH AS FISH, MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 49.5F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN ALL COOLERS CONTAINING TCS ITEMS AT OR BELOW 41F. 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 temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO THERMOMETER INSIDE PREP COOLER IN FIRST FLOOR REAR KITCHEN. INSTRUCTED TO PROVIDE.
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 issuesnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED FACILITY IS USING ECOLAB SMARTPOWER SINK & SURFACE SANITIZER IN 3 COMPARTMENT SINKS BUT DOES NOT HAVE DDBSA TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE DDBSA TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
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 problemsnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
OBSERVED THE FOLLOWING CORE VIOLATION NOT CORRECTED FROM REPORT #2618892 DATED 6/10/2025: #58 "ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Aug 6, 2026 · Original Source
Canvass
Jun 10, 2025
Pass w/ Conditions
5 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (RICE,SALMON,SHRIMP,CHEESE ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS)ARE PREPARED,HANDLED, AND/OR SERVED.(CERTIFIED FOOD MANAGER ARRIVED AT 10:10 A.M. INTO THE INSPECTION).PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED MISSING HANDWASHING SIGNAGE AT BASEMENT SUSHI FOOD PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
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 problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED THE LOW TEMPERATURE DISH WASHING MACHINE IN REAR SMALL FOOD PREP AREA (IN USE) NOT PROPERLY SANITIZING DISHES AND UTENSILS.THE SANITIZER CONCENTRATION OF CHLORINE AT THE TIME OF INSPECTION WAS "0" PPM.INSTRUCTED TO REPAIR THE MACHINE SO THAT IT IS PROPERLY SANITIZING.DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,CITATION ISSUED.
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 problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE HOT HOLDING UNIT AT THE REAR FOOD PREP/DISHWASHING AREA.OBSERVED COOKED BROWN RICE AT 117.1F.PERSON-IN-CHARGE VOLUNTARILY DISCARDED APPROXIMATELY 4#'S OF FOOD WORTH $10.00.INSTRUCTED PERSON-IN-CHARGE,(TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135F OR HOTTER AT ALL TIMES.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 temperaturenotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jun 10, 2025 · Original Source
Canvass
Aug 1, 2024
Pass
5 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
Open containers for employee's drinks on prep table, instructed to keep away from food prep tables.
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 issuesnotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
Missing thermometer in sushi station display cooler, instructed to provide.
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 issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
Bulk food containers ( sugar, salt..) not labeled. Instructed to label and maintain.
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 problemsnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
Food handlers in main kitchen not wearing hair restraints, instructed to wear.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
Using deli cups as a scoop for bulk food, instructed to use proper scoops.
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, Aug 1, 2024 · Original Source