Canvass
Apr 9, 2026
4 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND EGGS AT IMPROPER COLD HOLDING TEMPERATURES RANGING 49.0F-53.6F FOUND IN THE REFRIGERATOR IN THE OUTDOOR GARAGE. ALSO, FOUND PICO DE GALLO AT 50.1F OUT AT ROOM TEMPERATURE IN THE PREP AREA. INSTRUCTED ALL TCS FOODS MUST BE AT A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. APPROXIMATELY 17LBS AT $78 WORTH OF PRODUCT DISCARDED. PRIORITY 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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED DRY INGREDIENTS NOT LABLED IN STORAGE CONTAINERS IN THE PANTRY NEAR THE FRONT FOOD PREP AREA. INSTRUCTED TO LABEL WITH COMMON FOOD NAME AND MAINTAIN.
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
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED THE HANDWASHING SINK IN THE FOOD PREP AREA IN NEED OF A SPLASH GUARD TO PROTECT CLEAN DISHWARE STORED NEXT TO SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED COOKING AND SERVING UTENSILS NOT INVERTED IN THE FOOD PREP AREA. INSTRUCTED TO INVERT AND MAINTAIN.
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 record from Chicago Department of Public Health, Apr 9, 2026 · Original Source