Canvass
Sep 22, 2025
12 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS THAT PROPERLY DRAINS IN THE REAR SMALL MEAT CUTTING/PACKING PREP ROOM WHERE A THREE COMPARTMENT SINK IS LOCATED. PRIORITY FOUNDATION VIOLATION
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
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
MUST PROVIDE AN INTERNAL THERMOMETER FOR THE NEW HOT HOLDING UNIT IN THE DELI PREP AREA.
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
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
WIPING CLOTHS THROUGHOUT THE DELI/FOOD PREP AREA MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
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
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
MUST NOT USE PLASTIC CUPS AS FOOD SCOOPS FOR PREPARED FOODS. MUST USE FOOD UTENSILS WITH HANDLES STORED INVERTED FROM THE FOODS.
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
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND PREP TABLE AT THE PRODUCE PREP AREA. MUST PROVIDE A PROPER KNIFE HOLDER.
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
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.----MUST NOT STORE PILED CARDBOARD BETWEEN THE WALL AND TRASH COMPACTOR.
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
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
MUST PROVIDE A WRITTEN CLEANING PROCEDURE FOR THE OVERSIZED POTS ON THE PREMISES OR PROVIDE A LARGER THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE LARGE POTS.
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
NOTED RAW WOODEN SHELVING IN THE REAR MEAT PREP ROOM. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE SAME PREP ROOM.
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
NOTED PIPING UNDER THE MEAT PREP THREE COMPARTMENT SINK (ADJACENT TO THE MEAT DISPLAY COOLER) REPAIRED WITH PLASTIC. INSTRUCTED TO REMOVE, PROPERLY REPAIR ANY LEAKAGE.
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
NOTED DAMAGED/MISSING FLOOR TILES THROUGHOUT THE MEAT PREP AREAS. MUST REPAIR/REPLACE TO BE SMOOTH AND 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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREP AREAS. MUST PROVIDE SEPARATE STORAGE ACCOMMODATIONS AWAY FROM FOOD PREP AND FOOD CONTACT ITEMS.
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
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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, Sep 22, 2025 · Original Source