Canvass
Aug 26, 2025
9 recorded violations
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER OBSERVED MALE EMPLOYEE SWEEPING THE FLOOR WITH A BROOM AND THEN HE PUT ON PLASTIC GLOVES,GRABBED SOME PAPER LINER TO LINE TRAY WENT INTO WALK IN COOLER AND GOT A BOX OF FROZEN EGG FOLDS AND PLACED ON TRAY WITHOUT WASHING HANDS. INSTRUCTED MANAGER TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.DISCARDED APPX. 3LBS. EGG FOLDS $25.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
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
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 2.5LBS. SAUSAGE-55.0F.1.5LBS. TURKEY SAUSAGE-53.0F.1LBS. OMLETE BITES-55.0F.1.5LBS. STRAWBERRY CREAM CHEESE-61.0F.2LBS. AVACADO CREAM CHEESE-65.0F.1LBS. CREAM CHEESE-61.0F.1.5LBS. VEGETABLE CREAM CHEESE-57.0F..5LBS.HAM & CHEESE CROISSANT-60.0F..5LBS. CHICKEN WRAP-53.0F.4OZ. BAGEL & CREAM CHEESE BITES-55.0F. PRODUCT WAS DUSCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.12.4LBS. $102.(PRIORITY 7-38-005)(COS)(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
OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 68.0F WITH TCS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(COS)(PRIORITY 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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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
GLOVES USED PROPERLY
Inspector’s notes
OBSERVED IMPROPER USAGE OF GLOVES BY EMPLOYEE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST REPAIR OR REPLACE WORN DOOR GASKET ON FRONT COUNTER MILK PREP COOLER.
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
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
MUST CLEAN DEBRIS BUILD UP FROM HAND SINK AND PANEL OF HAND DRYER IN CUSTOMERS TOILET 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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
MUST REMOVE ICE BUILD UP FROM WALK IN FREEZER FLOOR AND MAINTAIN.
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
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
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, Aug 26, 2025 · Original Source