Canvass
Sep 18, 2026
4 recorded violations
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED THE CORPSES OF INSECTS THROUGHOUT PRE-K HALLWAY PARTICULARLY IN AREA LEADING TO PLAYGROUND. INSTRUCTED MANAGER TO ENSURE FACILITY REMOVES ALL DEAD INSECTS.
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
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED CHEESE STICKS HELD AT AN INADEQUATE TEMPERATURE OF 122 F. INSTRUCTED MANAGER TO ENSURE ALL HOT TCS FOODS ARE HELD AT 135 AND ABOVE. MANAGER RAPIDLY REHEATED TO 165. 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
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT WATER IN KITCHEN STAFF BATHROOMS. MAXIMUM HOT WATER TEMPERATURE RECORDED AT 68 F. INSTRUCTED MANAGER TO ENSURE A MINIMUM HOT WATER TEMPERATURE OF 100 F IS PROVIDED. TO ALL HAND WASHING SINKS. PRIORITY VIOLATION 7-38-030(C).
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED STUDENT CHANGING ROOM WITH DEBRIS BUILD UP ON FLOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR.
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 record from Chicago Department of Public Health, Sep 18, 2026 · Original Source