Canvass
Mar 16, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 16, 2026 · Original Source
Restaurant · Chicago, IL
Lolas Coney Island LLC
2858 W Chicago Ave
Last inspected Mar 16, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspectionsCanvass Re-Inspection
Jul 29, 2025
Pass
4 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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 problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 : MUST ELEVATE BUCKET OF FOOD FROM WALK IN COOLER FLOOR AND STORE PROPERLY.
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 contaminationnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING EQUIPMENT, COOLERS & FREEZERS.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.16 : MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
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, Jul 29, 2025 · Original Source
Canvass Re-Inspection
Jul 21, 2025
Fail
5 recorded violations
notedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11 STILL OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR REMINDER OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU. MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-005)
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 temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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 problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 : MUST ELEVATE BUCKET OF FOOD FROM WALK IN COOLER FLOOR AND STORE PROPERLY.
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 contaminationnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING EQUIPMENT, COOLERS & FREEZERS.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.16 : MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
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, Jul 21, 2025 · Original Source
Canvass
Jul 14, 2025
Fail
12 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED MISSING SIGNED EMPLOYEES HEALTH POLICIES FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
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 issuesnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN 2- DOOR PREP COOLER SUCH AS 1LB. DICED TOMATO-51.4F..25LBS. CUT LETTUCE-60.8F.2LBS. CHICKEN PATTIES-48.2F.1LBS. HAMBURGER PATTY-51.8F.,5LBS. CHICKEN TENDERS-53.2F.1.5LBS. HOT DOGS-49.8F-54.3F.5LBS. POLISH-50.4F.VEGETARIAN HOT DOG-49.8F..5LBS. ITALIAN BEEF-50.2F.2.5LBS.- VEGETARIAN BURGER-49.5F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.20LBS. $290.(PRIORITY 7-38-005)(COS)(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 temperaturenotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR REMINDER OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
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 temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF 2- DOOR PREP COOLER AT 49.3F AND SLIDING GLASS REACH IN COOLER AT 58.3F WITH TCS FOODS STORED INSIDE A HELD FOR INSPECTION TAG WAS PLACED ON UNITS.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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 temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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 problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED NO PEST CONTROL LOG BOOK WITH RECEIPT OF SERVICE AND REQUIRED DOCUMENTS MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)(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 insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO FOOD STORAGE RACK IN BEVERAGE AREA.
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 contaminationnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING EQUIPMENT, COOLERS & FREEZERS.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
MUST ELEVATE ARTICLES OFF OF FLOOR IN OUTSIDE SHED.
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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST CLEAN DEBRIS BUILD UP FROM 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, Jul 14, 2025 · Original Source
Canvass Re-Inspection
Oct 18, 2024
Pass
2 recorded violations
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 OBSERVED EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD AND 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 issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
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, Oct 18, 2024 · Original Source
Canvass Re-Inspection
Oct 10, 2024
Fail
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
3-501.16 OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE THE 2-DOOR PREP COOLER. OBSERVED SOUP AT 51F, CHICKEN AT 49F, HAMBURGERS AT 49F, POLISH DOGS AT 51F, HOT DOGS AT 45F, MAYO AT 52F, SALAD DRESSING AT 52F, AND CHEESE AT 48F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. 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 temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED THE 2 DOOR PREP COOLER THAT WAS PREVIOUSLY TAGGED HELD FOR INSPECTION ON 10/2/24 WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS STILL BEING USED TO STORE TCS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED NOT TO STORE ANY TCS FOODS IN THE COOLER UNTIL THE UNIT HAS BEEN REPAIRED AND THE HELD FOR INSPECTION TAG HAS BEEN REMOVED. 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 temperaturenotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 OBSERVED EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD AND 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 issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
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 issuesnotedCode 59Other
Official wording
PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
Inspector’s notes
8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2603966 ON 10/2/24 NOT CORRECTED: 60 - PREVIOUS CORE VIOLATION FROM REPORT #2587062 ON 12/15/23 NOT CORRECTED: 47 - OBSERVED TORN GASKETS ON THE INSIDE OF THE PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Oct 10, 2024 · Original Source
Canvass
Oct 2, 2024
Fail
9 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED A FOOD HANDLING EMPLOYEE FAIL TO SANITIZE THE DISHES AFTER WASHING AND RINSING THEM IN THE 3-COMPARTMENT SINK. THE SANITIZER WAS NOT SET UP AT THE 3-COMPARTMENT SINK. THE EMPLOYEE SET THE DISHES ON THE DISH RACK TO DRY AFTER WASHING AND RINSING THEM. MANAGEMENT INSTRUCTED THAT ALL DISHES AND UTENSILS MUST BE WASHED, RINSED AND SANITIZED AFTER USE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
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 problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. OBSERVED 7 HOT DOGS ON THE FLAT TOP GRILL AT 117F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 135F. 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 temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE THE 2-DOOR PREP COOLER. OBSERVED BEEF AT 47F, HAMBURGERS AT 47F, POLISH DOGS AT 48F, SOUR CREAM AT 47F, MAYO AT 49F, AND FETA CHEESE AT 48F. ALSO OBSERVED WAS A CONTAINER OF CHICKEN TENDERS STORED NEXT TO THE GRILL AT 70F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
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 temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE AIR TEMPERATURE INSIDE OF THE 2-DOOR PREP COOLER AT 54F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 41F. 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 temperaturenotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD AND 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 issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
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 issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
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 issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATION FROM REPORT #2587062 ON 12/15/23 NOT CORRECTED: 47 - OBSERVED TORN GASKETS ON THE INSIDE OF THE PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 61Other
Official wording
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED NO INSPECTION REPORT SUMMARY POSTED IN PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Oct 2, 2024 · Original Source
Short Form Complaint
Dec 15, 2023
Pass
2 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED CARDBOARD BEING USED AS A LINER IN THE REACH-IN FREEZER. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED WET MOP STORED IN THE BUCKET IN THE UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
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 15, 2023 · Original Source
Canvass
Nov 24, 2023
Pass
2 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED CARDBOARD BEING USED AS A LINER IN THE REACH-IN FREEZER. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED WET MOP STORED IN THE BUCKET IN THE UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
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 24, 2023 · Original Source