Canvass Re-Inspection
Dec 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 17, 2025 · Original Source
Restaurant · Chicago, IL
Rosie's Sidekick
2610 N California Ave
Last inspected Dec 17, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsCanvass
Dec 10, 2025
Fail
18 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED PIC DOESN'T HAVE A CERTIFIED FOOD MANAGER'S CERTIFICATE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
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 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (AU JUS, MEATBALLS, TURKEY, ETC.) MUST BE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)FOOD MANAGER ARRIVED ON SITE AT 4:00 P.M.(COS)
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 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO SIGNED EMPLOYEES' HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(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 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED REAR PREP AREA HAND SINK NOT ACCESSIBLE OBSERVED A CONTAINER WITH UTENSILS STORED INSIDE OF SAID SINK AND A PREP TABLE IN FRONT OF SAME.MUST REMOVE ARTICLES AND KEEP ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 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 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED NO DATE MARKINGS ON TCS REFRIGERATED FOODS STORED INSIDE OF SEVERAL COOLERS. PRODUCTS WERE DISCARDED BY THE MANAGER MUST DATE MARK AND MAINTAIN. (PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED )APPX.50LBS$200
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 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED 5-JARS OF VACUUM-PACKAGED PICKLED FOOD PRODUCTS AND FROZEN GELATO ON SALE WITHOUT PROPER IDENTIFICATION AND FROM AN UNAPPROVED SOURCE.OBSERVED NO HACCP OR VARIANCE ON SITE. (PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)PRODUCT WAS DISCARDED (COS)
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
SEE VIOLATION #29.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO INTERNAL THERMOMETER FOR ALL TCS REACH IN COOLERS MUST PROVIDE 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 issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL PACKAGE.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED EVIDENCE OF APPX. 100 OR MORE RAT DROPPINGS IN BASEMENT SCATTERED AMONGST CLUTTER AND DEBRIS ON FLOOR MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 12/10/25(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD AND PAPER GOODS STORED ON REAR PORCH AND IN BASEMENT MUST BE STORED WITHIN THE FACILITY AND MAINTAINED TO PREVENT CROSS-CONTAMINATION OF PRODUCTS.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT PREMISES AND BASEMENT AND PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE RUST FROM SHELVING UNITS INSIDE OF GLASS SLIDING REACH IN COOLER.
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 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3 COMPARTMENT SINKS.MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-005)(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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST CLEAN FOOD DEBRIS BUILD UP FROM ALL EQUIPMENT,PREP TABLES,COUNTER TOPS,STEAM TABLE LOWER SHELF.
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 50Other
Official wording
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
Inspector’s notes
OBSERVED NO HOT RUNNING WATER THROUGHOUT PREMISES AT HAND SINKS IN PREP/DISH WASHING AREAS, TOILET ROOM, AND 3-COMPARTMENT SINK. WATER TEMPERATURES ARE RANGING FROM 56.3°F-58.5°F. MUST HAVE A MINIMUM OF 100.0°F AT HAND SINKS AND 110.0°F AT 3- COMPARTMENT SINK MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED)
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
MUST ELEVATE, REMOVE, AND ORGANIZE CLUTTER FROM BASEMENT FLOOR AND ALONG WALLS.
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 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST BE PROVIDED AND MAINTAINED.
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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
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, Dec 10, 2025 · Original Source
Canvass
Nov 22, 2024
Pass
1 recorded violation
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS IN THE REAR AREA STORED IN BUCKET WITH NO CHEMICAL SANITIZER SOLUTION. INSTRUCTED TO STORE WIPING CLOTHS IN A CHEMICAL SANITIZER SOLUTION OF ADEQUATE CONCENTRATION IN BETWEEN USES 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 record from Chicago Department of Public Health, Nov 22, 2024 · Original Source