Canvass
Apr 9, 2026
4 recorded violations
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TWO PANS OF MASHED POTATOES. THE TEMPERATURS OF THE MASHED POTATOES WERE 116.0F-123.0F. BOTH WERE STORED INSIDE A HOT HOLDING UNIT AT THE FRONT SERVING AREA. INSTRUCTED PROPER HOT HOLDING TEMPERATURE IS 135F OR ABOVE. THE TWO PANS OF MASHED POTATOES WERE REHEATED TO A TEMPERATURE OF 165 AND PROPERLY PLACED IN TO THE HOT HOLDING UNIT AT A TEMPERATURE OF 155.6F. TEMPERATURE LOG WAS OBSERVED FOR TIME THE MASHED POTATOES WERE ITNITALLY PREPARED. PRIORITY 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
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED THE DOORS 5 AND 5A IN THE CAFETERIA NEAR THE SERVING AREA WITH SMALL OPENINGS AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOORS 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
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED PLASTIC CUP STORED INSIDE THE BULK STORAGE CONTAINER FOR DRY INGREDIENT. INSTRUCTED TO PROVIDE ITEMS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE STANDING WATER ON THE FLOOR UNDER THE DRAINBOARD OF THE THREE COMPARTMENT SINK AND UNDER THE SHELF WHERE CLEAN DISHWARE IS STORED. INSTRUCTED TO REMOVE STANDING WATER 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 record from Chicago Department of Public Health, Apr 9, 2026 · Original Source