Canvass Re-Inspection
Aug 4, 2026
6 recorded violations
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
3-501.12: OBSERVED IMPROPER THAWING METHOD FOR TCS FOODS. FOUND IN THE MAIN PREP AREA AND IN THE BASEMENT RAW CHICKEN FOUND IN STILL WATER IN SINKS IN MENTIONED AREAS. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS RUNNING COLD WATER, CLEANING FOOD ITEMS IN SMALLER BATCHES, AND PLACING FOOD ITEMS IN COOLERS OVER NIGHT.
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
3-302.12: OBSERVED BULK DRY INGREDIENT STORAGE CONTAINERS NOT LABELED ON THE LOWER SHELF UNDER THE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
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
3-307.11: OBSERVED A PLASTIC CUP STORED INSIDE THE DRY INGREDIENT CONTAINER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER DRY INGREDIENTS 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
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): OBBSERVED THE SHELVES UNDER THE FOOD PREP TABLES IN THE REAR PREP AREA IN NEED OF CLEANING. INSTRUCTED TO 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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.13: OBSERVED THE FLOORS THROUGHOUT FACILITY IN NEED OF CLEANING. INSTRUCTED TO CLEAN UNDER THE COOKING EQUIPMENT, UNDER THE PREP TABLES IN THE REAR PREP AREA, AND REMOVE STANDING WATER IN THE BASEMENT.
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
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.
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, Aug 4, 2026 · Original Source