Canvass Re-Inspection
Dec 10, 2025
8 recorded violations
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-304.11---- INOPERABLE VENTILATION IN THE WASHROOM. INSTRUCTED TO REPLACE/REPAIR.
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 wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11-- MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE PREP HAND WASHING SINK BETWEEN THE SINK AND STORED, PREPARED, READY FOR THE OVEN PIZZAS.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
3-304.12--- NOTED A FOOD AND RUST ENCRUSTED TABLE TOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE 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
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
4-903.11(A;C)--- ALL FOODS IN THE WALK-IN COOLER MUST BE STORED ELEVATED FROM THE FLOORS.
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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
: 4-101.19--- MUST NOT USE SODA CRATES AS A MEANS OF ELEVATION THROUGHOUT FOR STORED ITEMS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15--- LEAK INTO A BUCKET UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR.
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
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
5-502.11--- NOTED PILED CARDBOARD BOXES AND BAGS OF GARBAGE WITH FOOD DEBRIS BEING STORED IN THE REAR HALLWAY AT THE REAR EXIT DUE TO FULL EXTERIOR WASTE RECEPTACLES. MUST PROVIDE MORE FREQUENT GARBAGE PICK-UP OR PROVIDE ADDITIONAL OUTDOOR WASTE CONTAINERS TO ACCOMMODATE THE AMOUNT OF WASTE GENERATED.
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 wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11--- MISSING FLOOR TILES AT THE ENTRANCE TO THE FOOD PREP AND UNDER THE PIZZA OVEN.----WATER DAMAGED CEILING TILES IN THE CUSTOMER ORDER/PICK-UP AREA.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE ALL.-----EXTREMELY DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.-----HOLE IN THE WALL IN THE EMPLOYEE WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE. 6-501.113---- NOTED SOILED MOP HEADS IMPROPERLY STORED AT THE UTILITY MOP SINK IN A BUCKET AND IN THE SINK. MUST STORE INVERTED AT THE SINK TO FACILITATE DRYING. 6-201.17---- EXCESSIVE DUST ACCUMULATION ON THE CEILING VENTILATION IN THE EMPLOYEE WASHROOM AND ABOVE THE FRONT CASHIER AREA. MUST CLEAN 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, Dec 10, 2025 · Original Source