Canvass
Nov 26, 2025
5 recorded violations
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
INSTRUCTED TO PROVIDE THERMOMETER FOR INSIDE OF COOLING UNIT LOCATED IN REAR STORAGE USED FOR THAWING PRODUCTS.
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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK AND SMALL STORAGE CONTAINERS STORED THROUGHOUT PREP AREA WITHOUT LABLES. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES USED FOR ELEVATION IN REAR STORAGE SPACE. INSTRUCTED TO DISCONTINUE USE AND PROVIDE SMOOTH AND EASILY CLEANABLE EQUIPMENT FOR STORAGE PURPOSES.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED COOLING UNITS IN MAIN PREP IN NEED OF CLEANING. INSTRUCTED TO REMOVE DRIED FOOD DEBRIS ON INTERIOR SURFACES.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BUSINESS ITEMS AND MISCELLANEUS ITEMS STORED ON FLOOR THROUGHOUT REAR STORAGE AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING AT LEAST 6 INCHES OFF FLOOR 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, Nov 26, 2025 · Original Source