Canvass
Apr 27, 2026
3 recorded violations
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED TCS FOOD ITEMS (SPINACH PUFFS) THAWED AT ROOM TEMPERATURE AT MAIN KITCHEN AREA. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER REFRIGERATION OR UNDER RUNNING WATER AT 70.0F OR BELOW AND MAINTAIN.
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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES USED THROUGHOUT BISTRO AND KITCHEN DRY STORAGE AREAS TO ELEVATE FOOD AND CLEAN EQUIPMENT. INSTRUCTED TO REMOVE MILK CRATES AND REPLACE WITH DUNNAGE RACK OR OTHER APPROVED FIXTURE THAT FACILITATES CLEANING BENEATH EQUIPMENT 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
OBSERVED EXTERIOR NONFOOD-CONTACT SURFACES (DOOR, SIDES) OF ICE MACHINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF ICE MACHINE AND OTHER EQUIPMENT TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS 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, Apr 27, 2026 · Original Source