Canvass
Mar 3, 2026
7 recorded violations
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11 OBSERVED A GREEN SUBSTANCE INSIDE OF THE ICE MACHINE LOCATED BY THE ICE MAKER AND ON THE SIDES OF THE INTERIOR. INSTRUCTED TO CLEAN AND SANITIZE.
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
APPROVED THAWING METHODS USED
Inspector’s notes
3-501.13 OBSERVED IMPROPER THAWING OF TCS FOODS. OBSERVED RAW BEEF THAWING AT ROOM TEMPERATURE IN A CONTAINER. INSTRUCTED TO ALWAYS THAW FROZEN PRODUCTS PROPERLY UNDER COLD RUNNING WATER (NOT EXCEEDING 70F) OR IN A REFRIGERATOR AT ALL TIMES.
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
3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABEL WITH PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
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
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
3-304.12 OBSERVED SCOOPS BEING STORED IN DRY STORAGE CONTAINERS AND PLATES USED TO SCOOP FOOD BEING STORED IN PRODUCT'S CONTAINER. INSTRUCTED TO REMOVE AND STORE ALL UTENSILS PROPERLY.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11 OBSERVED THE INTERIOR OF THE FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN.
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
5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
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
6-201.13 OBSERVED COVING DETACHED IN VARIOUS AREAS OF THE FOOD PREP AREA. INSTRUCTED TO REPAIR.
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, Mar 3, 2026 · Original Source