Canvass
Apr 16, 2026
7 recorded violations
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
NO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION.
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 wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE DURING TIME OF INSPECTION WHILE TCS FOODS (CHICKEN, TACOS, HAMBURGERS) ARE PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. MANAGER ARRIVED ONSITE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012.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 issuesOfficial wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWELS AT ANY OF THE EXPOSED HANDWASHING SINKS. INSTRUCTED TO PROVIDE HAND DRYING PROVISIONS AT ALL HAND SINKS. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-030(C)
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 problemsOfficial wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF 1 SMALL PAN OF SLICED TOMATOES 49.6F AND LETTUCE 50.2 INSIDE OF PREP COOLER ACROSS FROM STOVE. MANAGER DISCARDED APPROXIMATELY $5 OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. 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
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED READY TO EAT, TCS FOODS (COOKED SWEET POTATOES) NOT PROPERLY DATED, STORED LONGER THAN 24 HOURS IN 2-DOOR REFRIGERATOR. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN REFRIGERATION UNITS. MANAGER VOLUNTARILY DISCARDED PAN WORTH APPROXIMATELY $200. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005
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 problemsOfficial wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ACCUMULATION OF GREASE INSIDE FRYER CABINET AND EXTERIOR OF COOKING EQUIPMENT. INSTRUCTED TO CLEAN 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 wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED ACCUMULATION OF GREASE ON HOOD AND PIPING ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
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 issuesOfficial record from Chicago Department of Public Health, Apr 16, 2026 · Original Source