Canvass
Jan 29, 2025
8 recorded violations
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN (INTERIOR TOP AND BIN). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.
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
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
WE OBSERVED COOKED TCS FOODS AT IMPROPER TEMPERATURE STORED IN COOLERS AND ON TOP THE PREP TABLE IN THE KITCHEN:REFRIED BEANS AT TEMP OF 54.6F; MIXURE OF FRIED BEANS AND RICE AND FRIED BEANS AND SHREEDED CHEESE AT TEMP OF 50.9F. SALAD OF: SHREDDED CABBAGE,CARROTS AND OTHER VEGETABLE IN OIL AND VINEGAR STORED ON TOP THE SERVING COUNTER AT TEMP OF 46.7F TO 47.9F.NO TIME AND TEMPERATURE LOG PROVIDED.COLD FOOD MUST MAINTAIN TEM OF 41F AND BELOW. FOOD DISCARDED AND DENATURED :POUND 7,VALUE 100.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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
LABEL FOOD BOTTLE/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS
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
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
MUST STORE WIPING CLOTHS AT FRONT PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION.
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
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK. MANAGER REMOVED
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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
REPLACE BROKEN SINK STOPPERS AT 3 COMPARTMENT SINK.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
BROKEN AND SLIMING CAULKING AT SPLASH GUARD AT HANDWASHING SINK IN PREP AREA.REPLACE WITH A SMOOTH CLEANABLE SURFACE
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
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
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, Jan 29, 2025 · Original Source