Canvass
Feb 2, 2026
2 recorded violations
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED TCS FOOD ITEMS (COOKED TOFU, COOKED VEGETABLES) STORED IN THE 2-DOOR UPRIGHT COOLER STORED COVERED BY FOOD CONTAINER LIDS WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.
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
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED SINGLE-SERVICE CONTAINERS (BOWLS, BOWL LIDS) STORED UNCOVERED AND NOT INVERTED ALONG THE FRONT SERVICE COUNTER. INSTRUCTED TO STORE CLEAN EQUIPMENT AND SINGLE-SERVICE ARTICLES INVERTED OR COVERED TO PREVENT CONTAMINATION DURING STORAGE AND MAINTAIN.
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 issuesOfficial record from Chicago Department of Public Health, Feb 2, 2026 · Original Source