Canvass
Aug 10, 2026
7 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE IN RESTROOM FOR CUSTOMERS. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AND MAINTAIN.
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
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 6LBS OF COOKED CHICKEN IN HOT HOLD CABINET AT IMPROPER HOT COLDING TEMPERATURE OF 105.6F. PERSON IN CHARGE VOLUNTARILY DISCARDED 6LBS OF CHICKEN AT A COST OF $25. INSTRUCTED PERSON IN CHARGE ALL HOT HELD FOOD MUST BE HELD AT 135F OR HIGHER. 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 temperatureOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED CARDBOARD ON SHELVING IN REAR PREP AREAS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL CARDBOARD FROM ALL SHELVING AND MAINTAIN SURFACES SMOOTH AND EASILY CLEANABLE.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED GASKETS OF THREE DOOR COOLER IN REAR PREP AREA BEHIND DELI IN NEED OF CLEANING. 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
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED REAR UNISEX STAFF RESTROOM WITH NO COVERED RECEPTACLE. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE 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 WALLS IN THE REAR MEAT CUTTING ROOM AND VEGETABLE PREP ROOM IN NEED OF CLEANING WITH BLACK MOLD-LIKE SUBSTANCE IN CREVICES AND CORNERS, AND BEHIND SINKS.
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 CEILING VENTS/FAN COVERS IN COLD HOLD ROOMS WITH BUILD UP OF DUST AND GRIME. 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, Aug 10, 2026 · Original Source