Canvass
Feb 18, 2026
2 recorded violations
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED TCS FOOD ITEMS IN THE WALK-IN COOLER (RED SAUCE, WHITE SAUCE) STORED COVERED WITH PLASTIC FOOD CONTAINER LID WHILE COOLING. 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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED HEAVY BUILD UP OF GREASE AND DUST DEBRIS CEILING PANELS AND WALL SURFACES ADJACENT TO PIZZA OVEN VENTILATION HOOD SYSTEM. INSTRUCTED TO CLEAN PHYSICAL FACILITY SURFACES AND MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE NUMBER AND CAPACITY TO PREVENT GREASE, DUST DEBRIS, AND OTHER SOILS FROM ACCUMULATING ON ADJACENT CEILING AND WALL SURFACES.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Feb 18, 2026 · Original Source