Canvass
Jun 25, 2026
6 recorded violations
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING IT AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD REMINDER STATEMENT TO MENU. CORRECTED ON SITE, ASTERISKS ADDED TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER, DISCLOSURE ADDED TO MENU STATING THAT ALL ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED UNDERCOOKED OR COOKED TO ORDER AND OBSERVED REMINDER STATEMENT ADDED TO MENU BEFORE CONCLUSION OF INSPECTION. 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 temperatureOfficial wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED PAPER TOWEL DISPENSER FOR HANDWASHING SINK IN REAR PREP/DISHWASHING AREA INSTALLED ABOVE SANITIZER COMPARTMENT OF THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE AND REINSTALL PAPER TOWEL DISPENSER FOR HANDWASHING SINK IN REAR PREP/DISHWASHING AREA SO THAT IT SHALL NOT CONTAMINATE FOOD OR EQUIPMENT INSIDE OF SANITIZER COMPARTMENT OF THREE COMPARTMENT SINK FROM WET DRIPPING HANDS AFTER HANDWASHING.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
SMALL CERAMIC/CLAY PITCHERS USED FOR STORING COFFEE ON SITE. INSTRUCTED TO ENSURE SMALL CERAMIC/CLAY PITCHERS ARE LEAD-FREE OR CONTAIN LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVE FROM PREMISES.
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
OBSERVED LEAKING FAUCET AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK AND MAINTAIN.
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
OBSERVED RUST ON MULTIPLE CEILING VENTS IN REAR PREP/DISHWASHING AREA AND NEAR REAR EXIT DOOR. INSTRUCTED TO REMOVE RUST FROM CEILING VENTS IN FACILITY AND SMOOTHLY REPAINT FOR EASE OF CLEANABILITY AND MAINTAIN. OBSERVED PEELING CAULK ABOVE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE PEELING CAULK AND SMOOTHLY RECAULK ABOVE THREE COMPARTMENT SINK 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
AT TIME OF INSPECTION FACILITY PROVIDED EXPIRED FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.
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, Jun 25, 2026 · Original Source