Canvass
Jun 2, 2026
6 recorded violations
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 1LB COOKED CHICKEN-108.9F.1LB. LAMB SAUCE-123.2F.1 LBS.MASALA-117.2F-117.8F.IN HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 3LBS. $10.(PRIORITY 7-38-005)(COS)(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.
More about food kept at an unsafe temperatureOfficial wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF TCS COOKED FOODS SUCH AS 1LB. COOKED SPAGETTI-51.9F INSIDE OF 3- DOOR PREP COOLER. PRODUCT WAS DISCARDED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 1LB.$2.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION )
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
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON 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
OBSERVED PREPACKAGED FROZEN FOOD ITEMS STORED ON FLOOR IN WALK IN FREEZER MUST ELEVATE FROM FLOOR TO PREVENT CONTAMINATION.
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
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES AND LOW SHELVES OF PREP TABLES.
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
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED NO PREVIOUS SUMMARY REPORT FROM RECENT INSPECTION POSTED AND DISPLAYED FOR CUSTOMERS TO VIEW,NOTICED INSIDE OF FOLDER.A NEW SUMMARY REPORT WAS GIVEN TO POST DURING INSPECTION 7-42-010(B)(CITATION ISSUED)(COS)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Jun 2, 2026 · Original Source