Canvass
Nov 14, 2025
2 recorded violations
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED LOW-TEMPERATURE DISH MACHINE PROVIDING FINAL RINSE CHLORINE SANITIZER CONCENTRATION OF 0 PPM AT TIME OF INSPECTION. INSTRUCTED CEASE USE OF DISH MACHINE FOR WAREWASHING AND TO REPAIR OR REPLACE LOW-TEMPERATURE DISH MACHINE TO PROVIDE FINAL RINSE CHLORINE SANITIZER CONCENTRATION BETWEEN 50 TO 200 PPM AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE REPAIRED LOW-TEMPERATURE DISH MACHINE ON-SITE TO PROVIDE 100 PPM FINAL RINSE CHLORINE SANITIZER CONCENTRATION AT TIME OF INSPECTION. 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 problemsOfficial wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD STORED ON PREPARATION SURFACE DIRECTLY ADJACENT TO HANDWASHING SINK IN THE GRILL LINE AREA. INSTRUCTED TO RELOCATE FOOD PREPARATION SURFACE OR INSTALL SPLASH GUARD AND HANDWASHING SINK IN THIS AREA TO PREVENT OPEN FOOD FROM BEING EXPOSED TO SPLASH OR SPILLAGE AND MAINTAIN.
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 record from Chicago Department of Public Health, Nov 14, 2025 · Original Source