Canvass
Jul 16, 2025
4 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
Found several TCS food items held at improper temperatures: 4 lbs of cooked lentils at 55.4°F, 6 lbs of cooked chicken at 54.2°F, 4 lbs of soft cheese at 52.6°F, 7 lbs of cooked potatoes at 55.8°F, and 3 lbs of cooked lamb at 53.4°F. All food items stored in the first-floor kitchen prep cooler are instructed to hold all cold TCS foods at 41°F or lower. Food discarded valued at $150. priority violation 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
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
No discard date on several cooked food containers that are held in walk-in cooler for more than 24hours, Instructed to date all cooked foods in walk-in cooler. Priority foundation violation 7-38-005.
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
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
Found prep cooler air temp at 55.4f, cooler is use to store TCS foods at main prep kitchen. Instructed to keep all coolers temperature at 41f or lower. cooler is tagged not allowed to use. must contact the office of CDPH for tag removal requests. Priority violation 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
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
No accurate food measuring devices on site, both thermometer were off by 20 degrees, Instructed to provide accurate thermometers. Priority foundation violation 7-38-005.
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 record from Chicago Department of Public Health, Jul 16, 2025 · Original Source