Canvass
May 6, 2026
4 recorded violations
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED ALL NECESSARY ITEMS WHEN FOLLOWING WRITTEN PROCEDURE NOT AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS. INSTRUCTED TO OBTAIN ALL NECESSARY ITEMS FOR FOLLOWING WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED HOT TCS FOOD(MASHED POTATOES) HELD AT IMPROPER TEMPERATURE OF 122.7F. INSTRUCTED ALL HOT TCS FOODS MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $15 WEIGHING 15LBS. 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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING HOT WATER KNOB OF FAUCET OF WASH AND RINSE COMPARTMENT OF THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR HOT WATER KNOB OF SAID FAUCET AND MAINTAIN.
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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MISSING CEILING TILE ABOVE WALK IN FREEZER NEAR HANDWASHING SINK. INSTRUCTED TO REPLACE MISSING CEILING TILE ABOVE WALK IN FREEZER NEAR HANDWASHING SINK 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, May 6, 2026 · Original Source