Canvass
Jul 17, 2025
8 recorded violations
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED SPIDER WEBS IN REAR UTILITY SINK / DRY STORAGE AREA, INSTRUCTED TO REMOVE SPIDER WEBS AND DEAD INSECTS AND MAINTAIN.
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
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE THE CONTAINER. INSTRUCTED TO STORE ALL UTENSILS BETWEEN USES 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
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED SODA/ MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, 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
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
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
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK-IN COOLERS WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.
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 record from Chicago Department of Public Health, Jul 17, 2025 · Original Source