Canvass
Sep 17, 2026
6 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND TCS FOODS (7 CRATES OF MILK) STORED INSIDE OF THE MILK REACH-IN COOLER AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 49.1F-51.4F. INSTRUCTED TO KEEP TCS FOODS AT 41F OR LOWER. PRODUCT WAS REMOVED FROM COOLER TO BE PROPERLY DISCARDED OF IN THE KITCHEN AREA. PRIORITY 7-38-005 NO 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
FOUND THE MILK REACH-IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 41F OR LOWER. AMBIENT TEMPERATURE WAS 50.F. UNIT WAS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT HOLDS AN AIR TEMPERATURE OF 41F OR LOWER. PRIORITY 7-38-005
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
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
FOUND A 1/4" GAP UNDERNEATH DOOR #9, MAKING IT NOT RODENT/INSECT PROOFED. INSTRUCTED TO RODENT/INSECT PROOF DOOR AND MAINTAIN.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
FOUND THE LARGE CAN OPENER IN THE PREP AREA WITH FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.
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
FOUND THE HAND-WASHING SINK IN THE KITCHEN PREP AREA LEAKING FROM THE MIDDLE AND THE COLD WATER KNOB. INSTRUCTED TO FIX LEAKS AND MAINTAIN GOOD PLUMBING.
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
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
FOUND A FOOD HANDLER WITH AN EXPIRED FOOD HANDLER'S CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID FOOD HANDLER'S CERTIFICATE AT ALL TIMES.
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 17, 2026 · Original Source