Canvass
Apr 21, 2026
2 recorded violations
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SEVERAL TCS FOOD ITEMS (PASTA, COOKED VEGETABLES) IN THE WALK-IN COOLER COVERED BY TIGHT-FITTING PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
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
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE-SERVICE ARTICLES (PLASTIC FOOD BOWLS, LIDS) IN ORIGINAL BOXES STORED DIRECTLY ON THE FLOOR OF THE REAR DRY STORAGE AREA/CLOSET. INSTRUCTED TO RELOCATE SINGLE-SERVICE ARTICLES AND STORE ALL SINGLE-USE/SINGLE-SERVICE ARTICLES AT LEAST 6 INCHES ABOVE THE FLOOR 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 record from Chicago Department of Public Health, Apr 21, 2026 · Original Source