Canvass
Apr 13, 2026
6 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWEL DISPENSER NOT WORKING IN REAR FOOD PREP/ DISHWASHING AREA. ALSO, OBSERVED PAPER TOWEL DISPENSER IN GIRLS' TOILET ROOM NEAR FOOD CAFETERIA NOT WORKING. BOTH DISPENSER HANDLES WERE STUCK AND NOT ABLE TO DISPENSE PAPER TOWEL AT THE TIME OF THE INSPECTION. MUST OBTAIN, REPAIR, AND MAINTAIN. PAPER TOWEL WAS PROVIDED OUTSIDE OF THE DISPENSERS IN POOR CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-030(C), NO 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 problemsOfficial wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVD EMPLOYEE IMPROPERLY WASH SERVING/COOKING UTENSIL AT THE 3 COMPARTMENT SINK. OBSERVED AN EMPLOYEE ONLY RINSE A COOKING/SERVING SPOON AND STORE IT ON FOOD THE NEARBY PREP TABLE. INSTRUCTED EMPLOYEES TO ALWAYS WASH, RINSE, AND SANTIZE COOKING UTENSILS AFTER USE. EMPLOYEE IMMEDIATELY HAD EMPLOYEE WASHED SERVING SPOON. PRIORITY VIOLATION 7-38-005, NO 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
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF CARTONS OF MILK AT THIS TIME. FOUND 44 CARTONS OF MILKS IN DIFFERENT COLD HOLDING UNITS ON SITE TEMPERATURES RANGING 46.2F-52.2F. REFRIGERATOR IN THE REAR FOOD PREP AREA, THE COLD HOLDING UNIT OUTSIDE OF THE PREP AREA FOR BREAKFAST PICK UP, AND TWO DOOR COLD HOLDING UNIT IN THE REAR OF THE FOOD PREP AREA WERE ALL THE LOCATIONS THE MILKS IN QUESTION WERE STORED. APPROXIMATELY 13LBS AT $66 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY 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
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING METHODS FOR TCS FOODS. FOUND TWO BAGS OF CHICKEN NUGGETS STORED ON A SPEED RACK IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS.
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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA CONSTANTLY RUNNING EVEN WHEN THE SINK IS TURNED OFF. INSTRUCTED TO REPAIR AND MAINTAIN.
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 problemsOfficial wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED THE FILTERS UNDER THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT WITH DUST. INSTRUCTED 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, Apr 13, 2026 · Original Source