Canvass
Oct 27, 2026
8 recorded violations
Official Wording
Adequate handwashing sinks properly supplied and accessible
Inspector’s Notes
OBSERVED NO HAND SOAP PROVIDED AT BOTH WASHROOMS AND AT THE FRONT PREP AREA EXPOSED HAND WASHING SINK. MANAGEMENT INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
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
Insects, rodents, & animals not present
Inspector’s Notes
OBSERVED A LIVE BLACK CAT IN THE BASEMENT STORAGE AREA SITTING ON THE BOTTOM SHELF OF A PREP TABLE. MANAGEMENT INSTRUCTED THAT NO LIVE ANIMALS ARE ALLOWED INSIDE OF THE RESTAURANT EXCEPT SERVICE ANIMALS. PRIORITY FOUNDATION VIOLATION 7-40-060. CITATION ISSUED.
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
Personal cleanliness
Inspector’s Notes
OBSERVED THE FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector’s Notes
REMOVE THE CARDBOARD USED AS A LINER FOR THE BOTTOM SHELF OF THE PREP TABLES.
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
CLEAN THE GREASE AND FOOD DEBRIS BUILDUP ON TOP AND INSIDE OF THE OVEN AND STOVE, MICROWAVES, PREP TABLES, PREP COOLERS, DEEP FRYER INTERIOR, STORAGE SHELVES AND WIRE RACKS THROUGHOUT THE FOOD PREP AREA. CLEAN THE EXTERIOR OF THE BASEMENT GREASE TRAP AND REINSTALL THE GREASE TRAP COVER.
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
Hot & cold water available; adequate pressure
Inspector’s Notes
OBSERVED NOT HOT WATER PROVIDED THROUGHOUT THE PREMISES AT ALL SINKS. THE WATER TEMPERATURE AT THE 3-COMPARTMENT SINK REACHED A MAXIMUM TEMPERATURE OF 70F. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER AT ALL HAND WASHING SINKS ABOVE 100F AND ABOVE 110F AT THE 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Physical facilities installed, maintained & clean
Inspector’s Notes
REMOVE ALL EXCESSIVE CLUTTER IN THE BASEMENT STORAGE AREA INCLUDING UNUSED EQUIPMENT AND PILES OF WOOD ALONG THE WALLS CONTRIBUTING TO A PEST HARBORAGE SITUATION.
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
Adequate ventilation & lighting; designated areas used
Inspector’s Notes
CLEAN THE EXCESSIVE GREASE BUILDUP ON THE VENTILATION HOOD AND VENTILATION FILTERS.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Oct 27, 2026 · Original Source