Canvass
Nov 12, 2025
5 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: RAW CHICKEN AT 52.0F IN THE MAIN KITCHEN LINE COOLER, COOKED NOODLES AT 68.7F AND RAW EGGS AT 67.9F AT THE GRILL LINE SHELF. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEMS AT IMPROPER TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 25 LBS OF FOOD VALUED AT APPROXIMATELY $80.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL LISTED TCS FOOD ITEMS ON-SITE AT TIME OF INSPECTION. 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
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITHOUT ADEQUATE SANITIZER CONCENTRATION IN THE MAIN KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED FOR CLEANING EQUIPMENT SURFACES IN AN ADEQUATE SANITIZER SOLUTION IN BETWEEN USES AND MAINTAIN AT ALL TIMES.
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
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED CLEAN RICE COOKER STORED ON WOODEN PLANK DIRECTLY ON THE FLOOR OF THE MAIN KITCHEN AREA. INSTRUCTED TO STORE CLEAN EQUIPMENT AND UTENSILS AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN AT ALL TIMES.
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 wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED SEVERAL DRAIN PLUGS AND DRAIN FILTERS THROUGHOUT PLUMBING FIXTURES IN THE MAIN KITCHEN AREA HEAVILY-SOILED AND NO LONGER EASILY-CLEANABLE. INSTRUCTED TO REPLACE DRAIN FILTERS AND DRAIN PLUGS THAT ARE NO LONGER EASILY-CLEANABLE AND MAINTAIN ALL PLUBMING FIXTURES EASILY-CLEANABLE.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED TWO FOOD HANDLING STAFF ON-SITE WITHOUT VALID FOOD HANDLER TRAINING OR CERTIFICATES AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL FOOD HANDLING STAFF WITH FOOD HANDLER TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES.
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, Nov 12, 2025 · Original Source