Canvass
Sep 5, 2025
4 recorded violations
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED MEAT THAWING UNDER RUNNING WATER WITH A TEMPERATURE OF 72F. RUNNING WATER TEMPERATURE MUST BE 70F OR BELOW OR THAW IN MECHANICAL REFRIGERATION WITH AN AMBIENT TEMPERATURE OF 41F OR BELOW.
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 NO LABELS ON WORKING CONTAINERS(SAUCES). INSTRUCTED TO PROVIDE COMMON NAME ON WORKING CONTAINERS TO PROPERLY IDENTIFY.
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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED MINOR GREASE SPILLS INSIDE OF FRYERS. 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 wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED MULTIPLE FOOD HANDLERS IN KITCHEN WITHOUT PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Sep 5, 2025 · Original Source