Canvass
Jun 17, 2026
5 recorded violations
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED BULK CONTAINERS OF COOKED CHICKEN COVERED WITH FOOD CONTAINER LIDS WHILE COOLING IN THE WALK-IN COOLER. INSTRUCTED TO LEAVE 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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK DRY FOOD STORAGE CONTAINERS IN THE FRONT KITCHEN AREA NOT LABELED WITH THE COMMON NAME OF THE FOOD STORED. INSTRUCTED LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN.
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
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED OPEN FOOD AND SINGLE-SERVICE ARTICLES STORED DIRECTLY ADJACENT TO HANDWASHING SINKS OR BELOW DISPOSABLE PAPER TOWELS DISPENSERS. INSTRUCTED TO RELOCAET OPEN FOOD AND EQUIPMENT FROM ADJACENT TO OR BENEATH HANDWASHING SINKS AND DISPOSABLE PAPER TOWEL DISPENSERS TO PREVENT CONTAMINATION DURING HANDWASHING 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 wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED FOOD EMPLOYEE RINSING EQUIPMENT PRIOR TO WASHING WITH SOAP DURING WAREWASHING, NOT RINSING BETWEEN WASHING AND SANITIZING STEPS. INSTRUCTED TO RINSE ALL EQUIPMENT FOLLOWING WASHING AND PRIOR TO SANITIZE AS A DISTINCT WAREWASHING STEP 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 wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOORS AND FLOOR-MOUNTED DRAINS IN THE UTILITY CLOSET AREA TO BE HEAVILY SOILED WITH DRIED FOOD DEBRIS, DUST DEBRIS, AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS, DRAINS, AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS, DUST, AND OTHER SOILS 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, Jun 17, 2026 · Original Source