Canvass
Feb 5, 2026
6 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HANDWASHING SIGNAGE AT HANDSINK LOCATED IN BAR, 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 problemsOfficial wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION. THEY AREA AS FOLLOWS APPROXIMATLEY 2 LB STEAK, 5 LB CEVICHE,4LB EMPANADA, 3 LB CHICKEN SOUP x2, 2 LB FLAUTAS 2 LB, 4 DOZEN EGGS, 1.5LB MASHED POTAOTES, 5LB RED SALSA, ALL SAID FOOD ITEMS RANGED BETWEEN 49.0F-72F, STORED INSIDE 2 DOOR COOLER WITH COLD HOLD UNIT ATTACHED AND PREP TABLES IN MAIN/COFFEE PREP. INSTRUCTED TO HOLD ALL COLD TCS AT 41F OR BELOW AT ALL TIMES. ALL SAID ITEMS WERE VOLUNTARILY DISCARDED AT THIS TIME. TOTAL COST $85. 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 temperatureOfficial wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED COOK WITH BEARD WITHOUT BEARD GUARD. 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
4-101.19 OUT C 05/05/2026 OBSERVED SOILED CRATES THROUGHOUT FACILITY PREP AND STORAGE AREAS USED FOR STORAGE AND ELEVATION. INSTRUCTED TO REMOVE FROM PREMISE AND PROVIDE SMOOTH AND EASILY CLEANABLE SHELVING UNITS TO STORE ITEMS AT LEAST 6 INCHES OFF FLOOR.
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 ALL PREP TABLES THROUGHOUT BASEMENT PREP WITH EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN TO PREVENT PEST HARBORAGE.
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 CEILINGS IN DISREPAIR ABOVE PREP AREA TABLES WHERE COOLING TAKES PLACE. NOTED CHIPPED PAINT IN STORAGE CLOSET 1ST FLOOR WHERE DRIED KITCHENWARE IS STORED. INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES IN SAID PLACES.
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, Feb 5, 2026 · Original Source