Canvass
Mar 24, 2026
6 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE OF A COLD HOLDING UNIT. FOUND A BIN OF CHICKEN WINGS (60.1F), PREPACKAGED CONTAINERS OF SOUR CREAM (46.8F), TURKEY DELI MEAT (47.3F),12-GALLONS OF MILK (46.89F), 5-1/2 GALLONS OF MILK (47.0F), 9-DOZEN OF EGGS (46.0F), PREPACKAGED BEEF POLISHES (46.0F), PREPACKAGED CHICKEN SAUSAGE (46.2F), 8-PACKAGES OF LUNCHABLES (47.0F),PACKAGES OF BOLOGNA (46.0F). MANAGER DISCARDED PRODUCT. APPROXIMATELY 300LBS WORTH OF PRODUCT AT $1,500. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, 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
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 47.8F WITH TCS FOODS STORED INSIDE FOR SALE. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PERSON IN CHARGE ADJUSTED THERMOSTAT AND UNIT MET COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENT. PRIORITY 7-38-005, 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
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING METHOD FOR TCS FOODS. FOUND A ZIPLOC BAG OF CHICKEN SITTING IN THE 3 COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS IN THE WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER.
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
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
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
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED THE TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO REPAIR SELF CLOSING DEVICE ON MENTIONED DOOR 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
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO ALLERGEN FROM CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORD ON SITE.
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, Mar 24, 2026 · Original Source