ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Canvass
Dec 17, 2025
Pass
4 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT. MUST ALSO REPAIR AND MAINTAIN CRACKS ON THE FLOOR. ALSO NOTED STANDING WATER ON FLOOR BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS
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.
NOTED SERVING PLATES ON SHELVES THROUGH OUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
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.
NOTED ICE BUILD UP INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS. ALSO NOTED HEAVY ICE BUILT UP INSIDE THE CHEST FREEZER AT THE PREP AREA. INSTRUCTED TO DEFROAST, 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.
NOTED LEAKAGE THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Chicago Department of Public Health, Dec 17, 2025 · Original Source
Canvass
Dec 17, 2025
Pass w/ Conditions
8 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED GRIND COFFEE BEANS ON THE FLOOR. INSTRUCTED TI 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.
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-EGGS 45.4F, YOGURT 43.6F, CHICKEN SANDWICH 47.7F, QUICHE 47.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 14 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 45.7F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HOT RUNNING WATER AT THE WAITERS STATION HAND WASHING SINK. TEMPERATURE OF HOT RUNNING WATER WAS AT 89.1F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASHING SINK. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
NOTED SLOW DRAIN AT THE HAND WASHING SINK OF THE WAITERS STATION. INSTRUCTED TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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.
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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.
NOTED WASTE WATER BACKING FROM ONE OF THE 2 COMPARTMENT SINK INTO THE OTHER WITH DIRT AND GREASE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED. 7-38-030(C)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
NOTED STAINED CEILING TILES AT THE PREP AREA OF THE TEA ROOM. INSTRUCTED TO CLEAN AND MAINTAIN AND/OR REPLACE.
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.
Official record from Chicago Department of Public Health, Dec 17, 2025 · Original Source
Canvass
Aug 7, 2024
Pass w/ Conditions
8 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED REAR KITCHEN AREA WALK-IN COOLER (LABELED COOLER R42) AND DINNER COOK LINE AREA MAIN LINE COOLER AT IMPROPER TEMPERATURES FOR COLD-HOLDING TCS FOOD ITEMS (INTERNAL AMBIENT AIR TEMPERATURES BETWEEN 60.4F AND 71.2F). PERSON-IN-CHARGE AWARE OF INSUFFICIENT COLD-HOLDING UNITS AND DISCARDED ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS STORED IN UNITS PRIOR TO INSPECTION. TAGGED BOTH COLD-HOLDING UNITS ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH. INSTRUCTED TO REPAIR OR REPLACE COLD-HOLDING UNITS AND CONTACT CDPH FOR RE-INSPECTION PRIOR TO USE FOR STORING TCS FOOD ITEMS. PRIORITY VIOLATION. 7-38-005 NO 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.
OBSERVED INSECT CONTROL DEVICE (UV LIGHT/ZAPPER) INSTALLED ABOVE CLEAN EQUIPMENT STORAGE ALONG FRONT KITCHEN AREA HALLWAY. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE OR RELOCATE CLEAN EQUIPMENT STORAGE AND MAINTAIN INSECT CONTROL DEVICES SUCH THAT THERE IS NO RISK OF CONTAMINATION OF FOOD OR CLEAN EQUIPMENT.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED NONFOOD-CONTACT SURFACES OF STEAMER IN FRONT KITCHEN AREA HALLWAY AND OTHER COOKING EQUIPMENT IN REAR KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS OR GREASE STAINS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.
OBSERVED REDUCED OXYGEN PACKAGED FISH BEARING LABEL INDICATING THAT IT IS TO BE KEPT FROZEN UNTIL TIME OF USE FOUND THAWING UNDER REFRIGERATION IN THE FRONT KITCHEN AREA HALLWAY COOLER, WHILE STILL IN REDUCED OXYGEN PACKAGING. INSTRUCTED TO REMOVE FISH BEARING SUCH LABEL FROM REDUCED OXYGEN PACKAGING PRIOR TO, OR IMMEDIATELY UPON COMPLETION OF, APPROVED THAWING PROCEDURE 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.
OBSERVED COOLER AND CABINET HANDLES AT THE BREAKFAST BAR AREA (CAFE ON OAK) TO BE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE COOLER AND CABINET HANDLES AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
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.
OBSERVED COLD WATER FAUCET HANDLE AT REAR KITCHEN COLD PREP AREA HANDWASHING SINK TO BE LOOSE AND IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE COLD WATER FAUCET HANDLE AT HANDWASHING SINK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED SEVERAL HANDWASHING LAVATORIES THROUGHOUT THE MAIN KITCHEN AREA WITH DISPOSABLE PAPER TOWELS PROVIDED WITH NO WASTE RECEPTACLE PROVIDED IN CLOSE PROXIMITY. INSTRUCTED TO PROVIDE AT LEAST ONE WASTE RECEPTACLE AT EACH HANDWASHING LAVATORY AND MAINTAIN AT ALL TIMES.
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.
OBSERVED LIGHT FIXTURE PANELS ABOVE STEAMER IN FRONT KITCHEN AREA HALLWAY TO BE HEAVILY SOILED WITH GREASE AND OTHER DEBRIS. INSTRUCTED TO LIGHT FIXTURES AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.
Official record from Chicago Department of Public Health, Aug 7, 2024 · Original Source
Canvass
Aug 7, 2024
Pass
2 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED FOOD EMPLOYEE USING IMPROPER RINSING PROCEDURES DURING WAREWASHING AT THE 3-COMPARTMENT SINK, FAILED TO RINSE DISHES BETWEEN WASHING AND SANITIZING UTENSILS. INSTRUCTED TO USE DISTINCT, SEPARATE WATER RINSE AFTER WASHING AND BEFORE SANITIZING UTENSILS AND EQUIPMENT WHEN USING A 3-COMPARTMENT SINK SO THAT ABRASIVES OR OTHER CLEANING CHEMICALS ARE REMOVED PRIOR TO SANITIZING 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.
OBSERVED FLY STRIP INSECT CONTROL DEVICE INSTALLED ABOVE COLD-HOLDING UNIT AND HANDWASHING SINK IN THE REAR KITCHEN PREP AREA. INSTRUCTED TO REMOVE FLY STRIP AND INSTALL INSECT CONTROL DEVICES SUCH THAT THEY DO NOT POSE A RISK OF CONTAMINATION FOR CLEAN EQUIPMENT.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Chicago Department of Public Health, Aug 7, 2024 · Original Source
Canvass
Aug 6, 2024
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINK AT THE BAR AREA MISSING HANDWASHING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
OBSERVED THE FOLLOWING COLD-HOLDING UNITS MISSING INTERNAL AMBIENT AIR THERMOMETERS THROUGHOUT THE KITCHEN AREA: UPRIGHT BEVERAGE COOLER, UPRIGHT COFFEE COOLER IN COFFEE PREP STATION, 4-DOOR UPRIGHT COOLER, 2-DOOR BAKED GOODS COOLER. ISTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS IN AN EASILY-VIEWABLE LOCATION AND MAINTAIN AT ALL TIMES.
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.
OBSERVED GASKETS AT THE KITCHEN AREA 4-DOOR UPRIGHT COOLER TO BE IN POOR REPAIR OR MISSING. INSTRUCTED TO REPAIR OR REPLACE GASKETS ON 4-DOOR UPRIGHT COOLER AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
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.
OBSERVED DRAIN PLUMBING OF HANDWASHING SINK IN THE WAREWASHING AREA TO BE SLOW-DRAINING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK DRAIN PLUMBING TO ALLOW FOR ADEQUATE DRAINAGE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED COOLER AND CABINET HANDLES THROUGHOUT THE KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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.
Official record from Chicago Department of Public Health, Aug 6, 2024 · Original Source
Canvass Re-Inspection
Dec 20, 2023
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED 3 COMPARTMENT SINK PIPING ATTACHED TO SANITIZER BASIN LEAKING. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDITION.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED TRASH AND FOOD DEBRIS ON FLOOR IN FRONT PREP AND DISHWASHING/STORAGE AREAS UNDERNEATH ALL COOLING AND SHELVING UNITS. INSTRUCTED TO CLEAN.
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.
OBSERVED REFRIGERATION UNITS IN BAKERY PREP WITH TORN GASKETS. INSTRUCTED TO REPLACE.
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.
OBSERVED DRAINPIPE ON DISHWASHING MACHINE IN DISREPAIR WITH WATER POOLING ONTO FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN EQUIPMENT, REMOVE WATER AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CFM'S. INSTRUCTED TO OBTAIN AS REQUIRED
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.
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID CERTIFICATE WHILE PREPARING TCS FOODS (TUREKY SALAD, EGGS, MILK, DELI MEAT, ETC) INSTUCTED TO PROVIDE AND MANTAIN AT LEAST ONE CFM ON SITE AT ALL TIMES DURING TIMES OF OPERATION AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
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.
OBSERVED THE FOLLOWING TCS FOODS @IMPROPER TEMPERATURES DURING TIME OF THE INSPECTION... THEY ARE AS FOLLOWS APPROXIMATELY 25 LBS TURKEY STUFFING AT 50F, AND ABOUT 50LBS MASHED POTATOES RANGING BETWEEN 48F-@52.5F. BOTH SAID ITEMS WERE STORED INSIDE OF WALK IN COOLER AT THIS TIME. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F AND BELOW AT ALL TIMES AND MAINTAIN.PERSON IN CHARGE VOLUNTARILY DISCARDED SAID FOOD ITEMS. PRIORITY VIOLATION. #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.
OBSERVED STAND IN PLACE MIXER LOCATED IN BAKERY PREP AREA WITH HEAVY DRIED FOOD DEBRIS BUILT UP ON SURFACES. INSTRUCTED TO CLEAN.
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.
OBSERVED ALL FLOORS THROUGHOUT ALL WALK IN COOLERS/FREEZERS, CHEMICAL, LIQUOR, AND DRY STORAGE WITH EXCESSIVE AMOUNTS OF TRASH AND FOOD DEBRIS THROUGHOUT. 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.
Official record from Chicago Department of Public Health, Dec 13, 2023 · Original Source
Canvass
Dec 13, 2023
Fail
3 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED 3 COMPARTMENT SINK PIPING ATTACHED TO SANITIZER BASIN LEAKING. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDITION.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED TRASH AND FOOD DEBRIS ON FLOOR IN FRONT PREP AND DISHWASHING/STORAGE AREAS UNDERNEATH ALL COOLING AND SHELVING UNITS. INSTRUCTED TO CLEAN.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED GREASE TRAP IN POOR REPAIR AND LEAKING AT THE BASE ONTO FLOOR IN REAR DISHWASHING/STORAGE AREA OF LAVAZZA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION. #7-38-025. CITATION ISSUED.
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.