Canvass
Sep 18, 2026
4 recorded violations
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL. INSTRUCTED MANAGER TO ENSURE A CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. MANAGER ARRIVED ON SITE APPROXIMATELY 20 MINUTES AFTER INSPECTION BEGAN. 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 issuesOfficial wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE ONLY HAND WASHING SINK WHICH SERVICES KITCHEN AND TOILET ROOM WITH NO PAPER TOWELS STOCKED. INSTRUCTED MANAGER TO ENSURE PAPER TOWELS ARE STOCKED IN SAID HAND WASHING SINK AT ALL TIMES. ENGINEER STOCKED HAND WASHING SINK. 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 problemsOfficial wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 49-52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS OF CHEESE, 8 POUNDS OF TURKEY AND 40 POUNDS OF YOGURT ( $200) PRIORITY VIOLATION 7-38-005.
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
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOLER HELD AT AN INADEQUATE AMBIENT AIR TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT 41 F AND BELOW. PRIORITY VIOLATION 7-38-005 COOLER TAGGED.
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, Sep 18, 2026 · Original Source