Canvass
Jun 3, 2026
3 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS IN THE MAIN KITCHEN COOLER AT IMPROPER COLD-HOLDING TEMPERATURES: MILK BETWEEN 47.8F AND 50.2F, CUT MELON AT 46.6F, YOGURT AT 50.0F, AND TURKEY AT 47.0F AT TIME OF INSPECTION. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMRPOER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 15 LBS. OF FOOD VALUED AT APPROXIMATELY $50.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED TCS FOOD ITEMS ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 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
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE FOOD AND CLEAN EQUIPMENT NEAR THE KITCHEN AREA HANDWASHING SINK. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICES SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION TO FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MOP STORED WITH MOP HEAD IN CONTACT WITH WALL WHILE DRYING AT THE KITCHEN AREA UTILITY SINK. INSTRUCTED TO STORE MOPS SUCH THAT MOP HEADS DO NOT CONTAMINATE WALLS, FLOORS, OR OTHER PHYSICAL FACILITIES WHILE DRYING 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, Jun 3, 2026 · Original Source