Canvass
Aug 3, 2026
10 recorded violations
Official wording
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED MULTIPLE SHELLSTOCK TAGS FROM MAY,JUNE AND JULY 2026 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
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
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.5-64.8F. OBSERVED COLD TCS FOODS, FISH(46.0-64.8F), SLICED TOMATOES(55.4F), SHREDDED LETTUCE(48.1F), COLE SLAW(49.8F), SHRIMP AND OCTOPUS(46.2-49.6F), SHRIMP(56.2F), BACON AND SHRIMP(45.5-55.8F), BACON(53.4F), SHREDDED CHEESE(46.0F), SCALLOPS(48.9F),SHREDDED LETTUCE(47.0F), JELLO CONTAINING MILK(46.0F) AND FLAN(46.2F)HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $1000 WEIGHING 61LBS 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
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW OR CONTAIN RAW INGREDIENTS. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE RAW OR CONTAIN RAW INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COLD HOLDING UNIT ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 47.7F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE OBSERVED COLD HOLDING UNIT ACROSS FROM COOKLINE REPAIRED BEFORE CONCLUSION OF INSPECTION AND AT PROPER AMBIENT TEMPERATURE OF 39.7F AFTER REPAIR. 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
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FISH THAWING IN BUCKET OF STANDING WATER UNDER 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROPERLY THAW TCS FOODS COMPLETELY SUBMERGED UNDER RUNNING WATER OR REFRIGERATION THAT MAINTAINS FOOD AT 41F OR LESS OR AS PART OF COOKING PROCESS.
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 OPENINGS AT BASE OF FRONT ENTRANCE, EASTSIDE EXIT AND REAR EXIT(NEAR WALK IN COOLER) DOORS. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED NO LEFT SPLASH GUARD ON HANDWASHING SINK IN PREP AREA.OBSERVED NO LEFT SPLASH GUARD ON HANDWASHING SINK IN BAR. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK IN PREP AREA TO PREVENT CONTAMINATION OF EQUIPMENT ON PREP TABLE TO THE LEFT OF HANDWASHING SINK. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK IN BAR TO PREVENT CONTAMINATION OF EQUIPMENT ON RIGHT DRAINBOARD.
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
OBSERVED BOXES STORED ON FLOOR IN TWO OUTDOOR DRY STORAGE UNITS. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED WOMEN'S WASHROOM DOOR TO NOT BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE ON WOMEN'S WASHROOM DOOR SO THAT IT SHALL BE TIGHT FITTING AND SELF CLOSING.
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
AT TIME OF INSPECTION FACILITY PROVIDED NO ALLERGEN AWARENESS TRAINING CERTIFICATES FOR TWO EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
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, Aug 3, 2026 · Original Source