Canvass Re-Inspection
Mar 30, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 30, 2026 · Original Source
Restaurant · Chicago, IL
Russian Tea Time
77 E Adams St
Last inspected Mar 30, 2026 · 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
6 inspectionsCanvass
Mar 19, 2026
Fail
10 recorded violations
notedCode 46Other
Official wording
GLOVES USED PROPERLY
Inspector’s notes
IMPROPER USAGE OF PLASTIC GLOVES BY EMPLOYEES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED MALE WAITER DRINKING FROM AN OPEN CUP IN REAR PREP AREA INSTRUCTED TO PROVIDE A LID AND A STRAW TO PREVENT CONTAMINATION.(COS)
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED POOR HYGIENIC PRACTICES BY SEVERAL FOOD HANDLERS SUCH AS THE FEMALE DISH WASHER HANDLING DIRTY DISHES AND THEN REMOVING CLEAN DISHES FROM DISH MACHINE,MALE EMPLOYEE HAD ON PLASTIC GLOVES AND PLACED HIS HANDS ON SHOULDER AND ROTATED HIS ARM AROUND,FEMALE EMPLOYEE IN REAR PREP AREA SCRATCHED HER HEAD WITH PLASTIC GLOVES ON AND THEN HANDLED VEGETABLES TO CUT,MALE FOOD HANDLER IN REAR PREP AREA HAD ON PLASTIC GLOVES BOUGHT DIRTY DISH TO DISH MACHINE DRAIN BOARD AND WENT BACK TO PREP AREA OPENED A PLASTIC BAG REMOVED ITEMS AND THEN HE GOT ONIONS AND STRARTED PEELING AND SLICING THEM NOT ONE OF THE EMPLOYEES WASH THERE HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)
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 9Employee health and hygiene
Official wording
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS SUCH AS A FEMALE COOK REACHED INTO A PLASTIC BIN AND REMOVED TWO BUNS AND PLACED THEM ON A PLATE TO MAKE A SANDWICH.PRODUCT WAS DISCARDED BY EMPLOYEE. MUST PROVIDE A BARRIER,PLASTIC GLOVES OR UTENSILS TO HANDLE READY TO EAT FOODS.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
MUST INVERT MULTI-USE UTENSILS ON ALL DISH STORAGE SHELVES IN DISH WASHING AREA AND PREP AREAS.
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED SOME CUTTING BOARDS WITH DEEP GROOVES MUST REPAIR OR REPLACE TO BE GOOD IN GOOD REPAIR.
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 DEBRIS BUILD UP ON LOWER HOT & COLD HOLDING UNITS ON SERVING LINE.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASE IN DISH WASHING AREA AND DEAD INSECTS FROM FLOOR IN BASEMENT AROUND MASSIVE AMOUNT OF BOXES STORED ON FLOOR THROUGHOUT STORAGE AREA.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED CHIPPING PAINT ON HOOD ABOVE COOKING EQUIPMENT IN REAR PREP AREA MUST MAKE SURFACE TO BE SMOOTH AND EASILY CLEANABLE.
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 issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATION FROM REPORT #2619941 7/1/25 NOT CORRECTED-#47-4-101.19 : OBSERVED BOXES STORED ON FLOOR IN BASEMENT STORAGE ROOM AND BOXES STORED ON MILK CRATE IN WALK IN FREEZER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Mar 19, 2026 · Original Source
Complaint
Jul 1, 2025
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN BAR. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-60.4F. OBSERVED COLD TCS FOODS, GARLIC IN OIL(59.5F), BUTTER(53.4F), COOKED ONIONS AND CARROTS(46.0F), HALF AND HALF(55.9F) AND SLICED TOMATO(60.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $2 WEIGHING 2LBS. 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 temperaturenotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED BOXES STORED ON FLOOR IN BASEMENT STORAGE ROOM AND BOXES STORED ON MILK CRATE IN WALK IN FREEZER. INSTRUCTED TO PROVIDED ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED RIGHT HANDWASHING SINK IN WOMEN'S WASHROOM AT IMPROPER MINIMUM TEMPERATURE OF 82.2F. INSTRUCTED TO REPAIR RIGHT HANDWASHING SINK IN WOMEN'S WASHROOM, INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET(NOTE: THERE IS ONE OTHER HANDWASHING SINK IN WOMEN'S WASHROOM AT PROPER TEMPERATURE.)
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 record from Chicago Department of Public Health, Jul 1, 2025 · Original Source
Canvass
Jul 1, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 1, 2025 · Original Source
Canvass
Jan 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 23, 2025 · Original Source
Canvass
Apr 25, 2024
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HANDWASHING SIGNAGE PROVIDED AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED WET MOPS STORED IN THE UTILITY SINK AND IN MOP BUCKETS IN THE REAR UTILITY AREA. INSTRUCTED TO HANG MOPS WHEN NOT IN USE TO ALLOW TO DRY.
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, Apr 25, 2024 · Original Source