Canvass
Jan 28, 2026
3 recorded violations
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
3-501.13 OBSERVED FROZEN BEEF THAWING AT ROOM TEMPERATURE. INSTRUCTED TO THAW PROPERLY INSIDE OF A REFRIGERATION UNIT OR UNDER COLD WATER (NOT EXCEEDING 70F) UNTIL THE PRODUCT REACHES 41F. MANAGER PLACED THE FROZEN BEEF IN THE WALK IN COOLER.
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
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11 OBSERVED A MALE FOOD HANDLER WITH A BEARD AND WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE FOR ALL FOOD HANDLERS WITH BEARDS.
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 issuesOfficial wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13 OBSERVED TWO MALE FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENT FOR ALL FOOD HANDLERS ON SITE.
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, Jan 28, 2026 · Original Source