Canvass Re-Inspection
May 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 28, 2026 · Original Source
Restaurant · Chicago, IL
Mordecai Brown
3632 N Clark St
Last inspected May 28, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsCanvass
May 20, 2026
Fail
7 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
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 issuesnotedCode 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED NO EXPIRATION DATES ON READY-TO-EAT TCS FOODS (AIOLIS, WHIPPED POTATOES, COOKED RISOTTO, ETC.) REFRIGERATED FOR MORE THAN 24 HOURS. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT TCS FOODS REFRIGERATED MORE THAN 24 HOURS WITH THE DATE OF PREPARATION COUNTING AS DAY #1 AND A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION 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 problemsnotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ALL RAW OR UNDERCOOKED FOODS ON THE MENU (RAW OYSTERS AND BEEF WELLINGTON). MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE ALL FOODS WHICH CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK OR OTHER MEANS TO THE REMINDER STATEMENT. PRIORITY FOUNDATION 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 temperaturenotedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED A VACUUM PACKAGING MACHINE ON THE PREMISES AND VACUUM PACKAGED FOOD ITEMS (PORK AND DUCK) STORED IN THE BASEMENT WALK-IN FREEZER, AND IN THE COOLER AND FREEZERS IN THE 2ND FLOOR FOOD PREP AREA WITHOUT A CDPH APPROVED HACCP PLAN. MANAGEMENT INSTRUCTED NOT TO VACUUM PACKAGE ANY TCS FOODS WITHOUT PRIOR APPROVAL FROM CDPH. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 32Other
Official wording
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
OBSERVED A VACUUM PACKAGING MACHINE ON THE PREMISES AND VACUUM PACKAGED FOOD ITEMS (PORK AND DUCK) STORED IN THE BASEMENT WALK-IN FREEZER, AND IN THE COOLER AND FREEZERS IN THE 2ND FLOOR FOOD PREP AREA WITHOUT A CDPH APPROVED HACCP PLAN. MANAGEMENT INSTRUCTED NOT TO VACUUM PACKAGE ANY TCS FOODS WITHOUT PRIOR APPROVAL FROM CDPH. PRIORITY FOUNDATION VIOLATION 7-38-005. SEE VIOLATION #29 FOR CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
CLEAN THE FOOD DEBRIS FROM THE CEILING TILES IN THE FOOD PREP AREA.
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 problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
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, May 20, 2026 · Original Source
Canvass
Aug 12, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 12, 2025 · Original Source
Canvass
Aug 12, 2025
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED ONE (1) OF TWO (2) HAND SINKS IN THE MAIN BAR ON THE FIRST FLOOR TO BE MISSING A SIGN INSTRUCTING EMPLOYEES TO WASH HANDS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE.
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 problemsnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED ONE (1) DOOR REACH IN COOLER AT 2ND FLOOR KITCHEN IMMEDIATELY NEXT TO THE EMPLOYEE BATHROOM CURRENTLY BE NOT FUNCTIONING CORRECTLY, WITH THE UNIT COLD HOLDING AT 48.5F. UNIT WAS NOT IN USE AT TIME OF INSPECTION. REACH IN ONE (1) DOOR COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES OF AT LEAST 41F AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-005.
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 temperaturenotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED ONE (1) OF THREE (3) DUMP SINKS/1 COMPARTMENT SINKS IN THE MAIN BAR LINE TO BE MISSING A FAUCET. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR IF PRESENT AT FACILITY.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE FLOOR BELOW THE DRAWER COOLER ON THE MAIN PREP LINE ON 2ND FLOOR, AND THE FLOOR ACROSS THE DEEP FRYERS ON 2ND FLOOR TO BE HEAVILY SOILED WITH FOOD DEBRIS AND SPILLAGE. OBSERVED HEAVY FOOD DEBRIS AND LOOSE VEGETABLES/FRUIT ON THE FLOOR BEHIND THE ICE MACHINES IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS AND CORNERS AND MAINTAIN FREE OF EXCESSIVE TRASH AND FOOD DEBRIS BUILD UP.
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, Aug 12, 2025 · Original Source
License
Aug 12, 2025
Pass w/ Conditions
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 12, 2025 · Original Source
Canvass Re-Inspection
Aug 15, 2024
Pass
3 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-101.19---- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.----NOTED MASKING TAPE BEING USED AS A GUARD AT THE COOKS LINE HAND WASHING SINK SPLASH GUARD. MUST REMOVE AND USE SMOOTH AND CLEANABLE GUARD MATERIAL
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
: 6-201.17----NOTED FLOOR DRAINS DIRTY AT THE KITCHEN THREE COMPARTMENT SINK AND KITCHEN DISH WASHING MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
4-301.14---- OBSERVED A TWO BASKET OIL DEEP FRYER IN THE FOOD PREP AREA NOT PROPERLY VENTILATED. MUST BE STORED UNDER ADEQUATE VENTILATION OR REMOVED FROM THE PREMISES.
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, Aug 15, 2024 · Original Source
Canvass
Aug 7, 2024
Fail
11 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED HAND WASHING SINKS LOCATED AT BOTH BARS NOT ACCESSIBLE FOR USE. SINKS BEING BLOCKED BY STAINERS AND SINKS BEING USED AS DUMP SINKS. REVIEWED WITH MANAGER ALL DESIGNATED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
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 problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED COOKED SALMON IN THE TOP COLD HOLDING PORTION OF THE COOKS LINE COOLER AT INADEQUATE TEMPERATURE OF 68.5F AND 75F. REVIEWED WITH THE CHEF THAT COLD FOODS MUST BE HELD AT A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. ALSO REVIEWED PROPER COOLING PROCEDURES FOR COOKED SALMON. FOOD DISCARDED. 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 temperaturenotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
NOTED ANIMAL ORIGIN FOODS ON THE MENU SUCH AS SHELLFISH, BURGERS AND STEAKS ARE NOT REMINDED FOR THE CONSUMER ADVISORY FOUND ON THE MENU. ITEMS MISSING ASTERISKS. INSTRUCTED TO PROPERLY REMIND CONSUMERS OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005.
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 temperaturenotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
CLEAN STORED MIXING BOWLS MUST BE STORED INVERTED.
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 issuesnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
EXCESSIVE GREASE NOTED ON THE GROUNDS SURROUNDING THE GIANT GREASE TRAP LOCATED IN THE PARKING GARAGE.ALSO GREASE NOTED DRIPPING FROM THE TOP AREAS OF THE TRAP. GREASE TRAP IS A SHARED GREASE TRAP FOR THE ENTIRE BUILDING. MUST REMOVE ALL GREASE AND MAINTAIN CLEAN GROUNDS. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
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 issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED EXCESSIVE DUST ON THE 1ST FLOOR WASHROOM VENTILATION COVER.----NOTED FLOOR DRAINS DIRTY AT THE KITCHEN THREE COMPARTMENT SINK AND KITCHEN DISH WASHING MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED A TWO BASKET OIL DEEP FRYER IN THE FOOD PREP AREA NOT PROPERLY VENTILATED. MUST BE STORED UNDER ADEQUATE VENTILATION OR REMOVED FROM THE PREMISES.
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 issuesnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
COOK ON THE COOKS LINE OBSERVED WITHOUT ADEQUATE HAIR RESTRAINT. MUST PROVIDE.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED KNIVES BEING IMPROPERLY STORED BETWEEN PREP TABLES ON THE COOKS LINE. MUST PROVIDE A PROPER KNIFE HOLDER.
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 issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS IN THE 2ND FLOOR STORAGE CLOSET MUST BE ELEVATED FROM THE FLOORS. FOODS IN WALK-IN FREEZER MUST BE ELEVATED FROM THE FLOOR.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.----NOTED MASKING TAPE BEING USED AS A GUARD AT THE COOKS LINE HAND WASHING SINK SPLASH GUARD. MUST REMOVE AND USE SMOOTH AND CLEANABLE GUARD MATERIAL
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, Aug 7, 2024 · Original Source