Canvass Re-Inspection
Dec 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 23, 2025 · Original Source
Restaurant · Chicago, IL
Carson's Ribs
465 E Illinois St
Last inspected Dec 23, 2025 · View Map ↗ · Compare ↗
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
5 inspectionsCanvass Re-Inspection
Nov 21, 2025
Fail
1 recorded violation
notedCode 59Other
Official wording
PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
Inspector’s notes
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2627135 DATED NOVEMBER 14 2025 INSTRUCTED FACILITY TO #48 SERVICE 3 COMPARTMENT SINK. OBSERVED 3 COMPARTMENT SINK TO BE SLOW DRAINING IN BOTH THE FLOOR AND THE RIGHT COMPARTMENT. INSTRUCTED MANAGER TO ADDRESS PREVIOUS PRIORITY FOUNDATION VIOLATION. PRIORITY VIOLATION 7-42-090
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, Nov 21, 2025 · Original Source
Canvass
Nov 14, 2025
Fail
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TWICE BAKED POTATOES HELD AT AN INADEQUATE TEMPERATURE OF 54 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS OF TWICE BAKED POTATOES ($30) 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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK FOOD CONTAINERS IN DRY STORAGE AREA WITH NO LABELS. INSTRUCTED MANAGER TO PROVIDE LABELS.
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RUSTED SHELVING IN WALK IN COOLER OF FACILITY. INSTRUCTED MAANGER TO REPAINT OR REPLACE RUSTED SHELVING.
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 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED 3 COMPARTMENT SINK NOT IN PROPER WORKING ORDER. 3 COMPARTMENT SINK IS SLOW DRAINING. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY FOUNDATION 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 problemsOfficial record from Chicago Department of Public Health, Nov 14, 2025 · Original Source
Canvass
Aug 15, 2024
Pass w/ Conditions
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND SINK IN REAR BAR AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH ICE AND BOTTLED BEER. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 15, 2024 · Original Source
Non-Inspection
Aug 13, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 13, 2024 · Original Source