Canvass
Jun 23, 2026
9 recorded violations
Official wording
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED FOOD HANDLER USING BARE HANDS TO HANDLE READY TO EAT VEGETABLES AND ASSEMBLING SPRING ROLLS. BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED. INSTD TO WEAR GLOVES, USE UTENSILS, ETC. SPRING ROLLS DISCARDED AT THIS TIME. APPROX 3LBS. $30 VALUE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED
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 SEPARATED AND PROTECTED
Inspector’s notes
OBSERVED RAW TROUT STORED IMMEDIATELY ABOVE COOKED CHICKEN IN WALK IN COOLER. OBSERVED RAW EGGS STORED IMMEDIATELY ABOVE READY TO EAT PASTRY TOPPINGS IN WALK IN COOLER. INSTD TO STORE RAW FOODS PROPERLY AT ALL TIMES. PRIORITY 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 findingOfficial wording
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
EMPLOYEE BELONGINGS IMPROPER STORED IN WALK IN COOLER AND SHELVES IN PREP AREA. INSTD TO STORE EMPLOYEE BELONGINGS IN DESIGNATED AREA AND MAINTAIN
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
EYEWASH STATIONS ATTACHED TO HANDWASH SINK FAUCETS IN HOT LINE KITCHEN #1 AND #2. INSTD TO REMOVE EYEWASH STATIONS AND MAINTAIN HANDWASH SINKS FOR HANDWASHING ONLY
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
PERSONAL CLEANLINESS
Inspector’s notes
FOOD HANDLERS WITHOUT RESTRAINTS FOR BEARDS. INSTD TO WEAR BEARD RESTRAINTS AND MAINTAIN
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
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
EQUIPMENT AND STORAGE UNDERNEATH UNSHIELDED SEWER LINES IN BASEMENT. INSTD TO RE LOCATE OR HAVE LINES PROPERLY SHIELDED TO INTERCEPT POTENTIAL DRIPS.
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
ALUMINUM FOIL ON BOTTOM SHELF OF PREP TABLE IN HOT KITCHEN #1. INSTD TO REMOVE FOIL SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.
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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
3-COMPARTMENT SINK FAUCET AND SMALL PIPE UNDERNEATH LEAKING. INSTD TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
WORN SURFACES ON WALLS SURROUNDING WAREAWASHING UNITS AND 3-COMPARTMENT SINKS. INSTD TO REPAIR WALLS 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, Jun 23, 2026 · Original Source