Canvass
Sep 18, 2026
6 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT WATER AT HANDSINK(S) IN RESTROOMS ON BASEMENT LEVEL AND THIRD FLOOR HANDSINK IN SOCIAL WORKER RESTROOM. INSTRUCTED PERSON IN CHARGE TO REPAIR AND RESTORE HOT WATER AT ALL HANDSINKS TO 100F AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED. (ALTERNATIVE RESTROOMS AVAILABLE ON EVERY FLOOR WITH HOT AND COLD RUNNING WATER AT PROPER TEMPERATURE OF 100F).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BUILD UP IN FLOOR DRAIN IN KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN 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
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED BUILD UP OF DUST ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
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 wording
Adequate handwashing sinks properly supplied and accessible
Inspector’s notes
OBSERVED NO HOT WATER AT HANDSINK(S) IN RESTROOMS ON BASEMENT LEVEL AND THIRD FLOOR HANDSINK IN SOCIAL WORKER RESTROOM. INSTRUCTED PERSON IN CHARGE TO REPAIR AND RESTORE HOT WATER AT ALL HANDSINKS TO 100F AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED. (ALTERNATIVE RESTROOMS AVAILABLE ON EVERY FLOOR WITH HOT AND COLD RUNNING WATER AT PROPER TEMPERATURE OF 100F).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Physical facilities installed, maintained & clean
Inspector’s notes
OBSERVED BUILD UP IN FLOOR DRAIN IN KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN 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
Adequate ventilation & lighting; designated areas used
Inspector’s notes
OBSERVED BUILD UP OF DUST ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
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, Sep 18, 2026 · Original Source