Canvass
Dec 22, 2025
3 recorded violations
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING OF FROZEN FISH PLACED ON TOP OF FREEZER UNIT. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS USING REFRIGERATION, UNDER COOL RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
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 ACCUMULATION OF GREASE AND DUST ON HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
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 wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO ALLERGEN TRAINING ON SITE DURING TIME OF INSPECTION. INSTRUCTED THAT ALL MANAGERS MUST COMPLETE TRAINING AND MAINTAIN.
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, Dec 22, 2025 · Original Source