Canvass
Jun 12, 2025
6 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE FRONT PREP SALAD COOLER. HUMMUS 48.5F, GOAT CHEESE 49.9F, VEGETABLE SALAD 48.8F, GARBANZO SALAD 49.4F, AND EGGPLANT SALAD 46.9F. INSTRCUTED TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 15# OF FOOD VALUE OF $120. PRIORITY FOUNDATION 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE 2-DOOR PREP SALAD COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE. AIR TEMPERATURE WAS AT 52.2F. COOLER WAS USED TO STORED TCS FOODS. INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER TEMPERATURE 41.0F OR BELOW. UNIT TAGGED HELD FOR INSPECTION. MAY NOT USE COOLER UNTIL IS REPAIR AND RE-INSPECTED BY CDPH.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
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS THROUGHOUT REAR OF THE KITCHEN AND REAR FOOD STORAGE AREA. MUST BE ELEVATED FROM THE FLOOR 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
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE MILK CRATES FOR PRODUCT ELEVATION. MUST USE APPROVED SHELVING.
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
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED IN THE UNISEX EMPLOYEE WASHROOM. MUST PROVIDE COVER WASTE RECEPTACLE 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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DIRT AND FOOD DEBRIS ON FLOOR DRAINS THROUGHOUT FOOD PREPARATION AREA. MUST 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 record from Chicago Department of Public Health, Jun 12, 2025 · Original Source