Canvass
Jun 16, 2026
3 recorded violations
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2-DOOR LINE COOLER IN POOR REPAIR (NEAR COUNTERTOP OVEN), INTERNAL AMBIENT AIR TEMPERATURE OF 59.0F AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE OF COOLER IN POOR REPAIR AND REMOVED TCS FOOD ITEMS FROM COOLER PRIOR TO INSPECTOR ARRIVAL. TAGGED EQUIPMENT ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH ONCE REPAIRED OR REPLACED AND PRIOR TO USE. INSTRUCTED TO REPAIR OR REPLACE 2-DOOR LINE COOLER TO MAINTAIN TCS FOOD ITEMS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 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
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED 2-DOOR UPRIGHT FREEZER IN THE REAR KITCHEN AREA IN POOR REPAIR, DOOR AND DOOR HANDLES DENTED AND CRACKED OR MISSING. INSTRUCTED TO REPAIR OR REPLACE 2-DOOR UPRIGHT FREEZER DOORS AND DOOR HANDLES AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
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 MOPS STORED WITH MOP HEADS DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER AREA WHILE DRYING. INSTRUCTED TO RELOCATE MOPS TO UTILITY SINK AND STORE MOPS SUCH THAT MOP HEADS DO NOT CONTAMINATE FLOORS, WALLS, OR OTHER PHYSICAL FACILITIES WHILE DRYING 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, Jun 16, 2026 · Original Source