Canvass
Jun 4, 2026
8 recorded violations
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED MALE EMPLOYEE WASHING MULTI USE EQUIPMENT WITH ONLY SOAP AND WATER, RINSING OFF WITH WATER AND PLACING ON SHELF TO DRY . 3-COMPARTMENT SINK 3RD BASIN EMPTY AND WITHOUT ANY SANITIZER USED. INSTD ON PROPER SET UP OF SINK TO PROPERLY WASH, RINSE, AND SANITIZE OF ALL MULTI USE EQUIPMENT. MULTI USE EQUIPMENT WAS PROPERLY WASHED, RINSED, AND SANITIZED AFTER INSTRUCTED. CITATION ISSUED 7-38-025 PRIORITY
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
APPROVED THAWING METHODS USED
Inspector’s notes
IMPROPER THAWING OF FROZEN CHICKEN IN STANDING WATER IN PREP SINK. INSTD TO THAW PROPERLY UNDER COLD RUNNING WATER, UNDER REFRIGERATION, ETC.
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
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD STORAGE CONTAINERS STORED ON FLOOR IN PREP AREA AND IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES ON PROPER SHELVING AND MAINTAIN
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
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
KNIVES IMPROPERLY STORED INBETWEEN PREP TABLE AND WALL. INSTD TO STORE KNIVES PROPERLY 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 wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
ALL CUTTING BOARDS THROUGH OUT DEEPLY SCORED AND WITH DARK STAINS. INSTD TO REPLACE CUTTING BOARDS 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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
THE FOLLOWING NOT CLEAN EXCESSIVE FOOD DEBRIS ACCUMULATION: ALL ROLLING CARTS, ALL STORAGE RACKS, INTERIOR/EXTERIOR OF ALL COOLERS, ALL COOKING EQUIPMENT, MIXER, ALL PREP TABLES, AND ALL COUNTERTOPS THROUGH OUT PREMISES. INSTD TO CLEAN ALL AND MAINTAIN FREE OF DEBRIS, DIRT.
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
WALLS AND FLOOR THROUGH OUT PREMISES NOT CLEAN, HEAVY ACCUMULATION OF FOOD SPLATTER, GREASE, DIRT, AND DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME. TOILET ROOM DOORS AND WALK IN COOLER DOOR NOT CLEAN, HEAVY BLACK DEBRIS ACCUMULATION . INSTD TO CLEAN AND MAINTAIN SAME
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
HOOD FILTERS WITH EXCESSIVE GREASE AND DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
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, Jun 4, 2026 · Original Source