Canvass Re-Inspection
Aug 27, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 27, 2025 · Original Source
Restaurant · Chicago, IL
Elia
1938-1940 W Division St
Last inspected Aug 27, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Aug 20, 2025
Fail
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
No certified food service manager on site, No certificate posted while handling and serving TCS foods ( Chicken, lamb...) instructed to obtain. Priority foundation violation 7-38-012.
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 issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
No hand soap provided at prep kitchen hand wash sink. Instructed to provide. Priority foundation 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 problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
Both low temp dish washing machines not sanitizing at final rinse, 0ppm obtained at final rinse. Instructed to provide proper final rinse sanitizer concentration. Priority violation 7-38-025.
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 problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
Found 10 lbs of cooked rice at 87.3f on kitchen prep table, 10lbs of Hummus at 51.3 in walk-in cooler. Instructed to hold all cold TCS foods at 41f or lower. Priority violation 7-38-005. food discard valued at $70.
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 record from Chicago Department of Public Health, Aug 20, 2025 · Original Source
Canvass Re-Inspection
May 21, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 21, 2024 · Original Source
Canvass
May 14, 2024
Fail
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED DISH MACHINE IN BAR WITH A CHLORINE SANITIZER CONCENTRATION OF 0 PPM AND INSTRUCTED MANAGER TO ENSURE CHLORINE SANITIZER HAS A MINIMUM CONCENTRATION OF 50 PPM. DISHES WERE FOUND IN SAID DISH MACHINE AT THE TIME OF INSPECTION. DISH MACHINE TAGGED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
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 problemsnotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY REMINDER OR DISCLOSURE ON THE MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY REMINDER AND DISCLOSURE. PRIORITY FOUNDATION VIOLATION 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 temperaturenotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED 3-COMPARTMENT SINK NOT IN PROPER WORKING ORDER. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER COMPARTMENT FLOODS. INSTRUCTED MANAGER TO REPAIR 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
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 problemsnotedCode 61Other
Official wording
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED SUMMARY FROM INSPECTION #2579137 DATED 7-27-2023 BLOCKED BY PREVIOUS REPORT. SUMMARY UNABLE TO BE VIEWED. INSTRUCTED MANAGER TO ENSURE SUMMARY IS PLACED IN A CONSPICUOUS LOCATION AND CAN BE VIEWED PUBLICLY. NEW SUMMARY ISSUED TO POST. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, May 14, 2024 · Original Source