Canvass
Jul 20, 2026
4 recorded violations
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2-DOOR COOLING UNIT WITH COLD HOLD ATTACHED LOCATED ACROSS FROM GRILL AND HEAVY EQUIPMENT, TEMPERATURE AT 60F DURING TIME OF INSPECTION. NO TCS FOOD STORED INSIDE SAID EQUIPMENT AT THIS TIME. PRIORITY VIOLATION. #7-38-005. NO CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.
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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED BLACK SOILED CRATES USED FOR ELEVATION THROUGHOUT STORAGE, PREP AND BARS THROUGHOUT. INSTRUCTED TO DISCONTINUE USE AND PROVIDE SMOOTH AND EASILY CLEANABLE EQUIPMENT TO ELEVATE ITEMS.
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 FAUCET NECK ON 3 COMPARTMENT SINK LOCATED IN PREP AREA WITH WATER LEAK. INSTRUCTED TO REPAIR AND MAINTAIN FIXTURE IN GOOD CONDITION.
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 CEILING ABOVE PREP TABLE DIRECTLY NEXT TO LOW TEMPERATURE DISH MACHINE WITH PEELING/ CHIPPED PAINT. INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES AND MANTAIN.
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, Jul 20, 2026 · Original Source