Canvass
Mar 5, 2026
6 recorded violations
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOODS STORED ON PREP TABLE IN REAR PREP AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION... THEY ARE AS FOLLOWS, APPROXIMATELY 5 LBS COOKED BEEF, APPROX 3 LBS GRILLED VEGETABLES RANGING BETWEEN 80-90F. INSTRUCTED TO HOLD ALL HOT TCS FOODS @ 135 OR HIGHER AND MAINTAIN. SAID FOOD ITEMS WEREVOLUNTARILY DISCARDED AT THIS TIME. 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
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING COLD TCS FOODS AT IMPROPER TEMPERATURES ON REAR PREP TABLE DURING TIME OF INSPECTION. THEY ARE AS FOLLOWS: APPROX 3 LBS SLICED GRYO AND 4 LBS COOKED CHICKEN. NOTED TEMPERATURE RANGING FROM 60-62F. INSTRUCTED TO HOLD ALL COLD TCS FOODS AT 41F OR BELOW AT AL TIMES. MUST MAINTAIN. SEE ABOVE VIOLATION FOR CITATION INFORMATION.
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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK CONTAINERS AS WELL AS SMALL CONTAINERS THROUGHOUT FRONT PREP AREA CONTAINING SEASONINGS, SPICES ETC WITHOUT LABLES STORED IN REAR STORAGE AREA. INSTRUCTED TO PROVIDE LABEL OF FOOD ITEM WHEN REMOVED FROM ORIGINALLY PACKAGING.
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 problemsOfficial wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD LARGE BIN CONTAINING SALAD STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED TO STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF FLOOR AND MAINTAIN.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CLOSET WHERE UTILITY SINK IS LOCATED CLUTTERED AND UNABLE TO ACCESS SINK. INSTRUCTED TO REMOVE UNNECESARY ITEMS, ORGANIZE AND MAINTAIN SAID SPACE.
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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED INADEQUATE LIGHTING IN REAR PREP/STORAGE AREA. INSTRUCTED TO INCREASE 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 record from Chicago Department of Public Health, Mar 5, 2026 · Original Source