Canvass Re-Inspection
Jan 30, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 30, 2026 · Original Source
Restaurant · Chicago, IL
The Little Corner Snack Shop
5937 N Broadway
Last inspected Jan 30, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when The Little Corner Snack Shop has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsCanvass
Jan 26, 2026
Fail
6 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
CLEAN THE GREASE BUILDUP ON THE FLOOR BENEATH THE COOKING EQUIPMENT. CLEAN THE HATCH OPENING AT THE END OF THE SEATING COUNTER. CLEAN THE FLOOR UNDER THE BOOTHS IN THE DINING AREA.
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 problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF FOOD HANDLER TRAINING.
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 issuesnotedCode 9Employee health and hygiene
Official wording
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED A FOOD HANDLING EMPLOYEE HANDLE READY-TO-EAT FOOD WITH THEIR BARE HANDS. OBSERVED THE FOOD HANDLING EMPLOYEE GRAB THE COOKED TOAST FROM THE TOASTER AND SERVE IT ON A PLATE WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED THAT NO BARE HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
REMOVE HANDWASHING SIGNAGE FROM 3 COMPARTMENT SINK AND PLACE AT HAND WASHING SINK.
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.
More about handwashing problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED RODENT INFESTATION IN THE PREMISES. OBSERVED OVER 200 RODENT DROPPINGS ON THE STAINLESS STEEL SHELVING BENEATH THE GRILL AND STEAM TABLE, ON THE FLOOR UNDER THE SHELVES AND BETWEEN THE FREEZER AND WALL IN THE DRY STORAGE AREA, UNDER THE 3-COMPARTMENT SINK AND DISHWASHING MACHINE, UNDER THE FOUNTAIN POP DISPENSER AND NEXT TO THE ICE MACHINE, ON THE SHELVING BENEATH THE FRONT EXPOSED HAND WASHING SINK AND ON THE SHELVES OF THE SEATING COUNTER, AND UNDER THE BOOTHS AND CORNER IN THE DINING AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS THROUGHOUT THE PREMISES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY VIOLATION 7-38-020(A). CITATION ISSUED.
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.
More about signs of rodents or insectsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
CLEAN THE GREASE BUILDUP INSIDE AND EXERIOR SURFACES OF THE DEEP FRYER AND ON THE PREP TABLE BENEATH THE GRILL. CLEAN THE INTERIOR OF THE ICE MACHINE. ACCUMULATED FOOD DEBRIS ON SHELVES, DRAWERS AND EQUIPMENT IN COOKING AREAS. MUST CLEAN AND MAINTAIN ALL.
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, Jan 26, 2026 · Original Source
Canvass Re-Inspection
Mar 6, 2025
Pass
4 recorded violations
notedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-803.11-- NOTED SOILED LINENS BEING STORED IN AN OPEN CONTAINER ON THE REAR PATIO. MUST USED COVERED CONTAINER FOR SOILED LINENS.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-202.16--- RAW WOOD USED TO ELEVATE THE UNUSED SODA DISPENSING SYSTEM. MUST REMOVE OR PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON ABSORBENT.
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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15--- NOTED THE THREE COMPARTMENT SINK NOZZLE REPAIRED WITH TAPE. MUST NOT USE TAPE AS A MEANS OF REPAIR FOR PLUMBING LEAKS.
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.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.114--- UNUSED SODA DISPENSING SYSTEM MUST BE REMOVED FROM THE PREMISES.
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, Mar 6, 2025 · Original Source
Canvass Re-Inspection
Mar 4, 2025
Fail
6 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(B)-- NOTED DIRTY TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.
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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15--- NOTED THE THREE COMPARTMENT SINK NOZZLE REPAIRED WITH TAPE. MUST NOT USE TAPE AS A MEANS OF REPAIR FOR PLUMBING LEAKS.
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.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.114--- UNUSED SODA DISPENSING SYSTEM MUST BE REMOVED FROM THE PREMISES.
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 problemsnotedCode 59Other
Official wording
PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
Inspector’s notes
PREVIOUS PRIORITY FOUNDATION VIOLATION #60 NOT CORRECTED FROM 2-25-25 REPORT #2612725.- 8-404.13(B:4)- PREVIOUS CORE VIOLATIONS FROM 3-18-24 REPORT #2591159 NOT CORRECTED.#55- MUST REMOVE UNUSED COOKING EQUIPMENT AND ALL UNNECESSARY ITEMS FROM THE REAR OUTDOOR AREA TO PREVENT PEST HARBORING. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-803.11-- NOTED SOILED LINENS BEING STORED IN AN OPEN CONTAINER ON THE REAR PATIO. MUST USED COVERED CONTAINER FOR SOILED LINENS.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-202.16--- RAW WOOD USED TO ELEVATE THE UNUSED SODA DISPENSING SYSTEM. MUST REMOVE OR PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON ABSORBENT.
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, Mar 4, 2025 · Original Source
Canvass
Feb 25, 2025
Fail
9 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT 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 problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST NOT STORE WATER PITCHERS FOR CONSUMPTION AT THE FRONT COUNTER HAND WASHING SINK OR INSTALL SPLASH GUARDS ON ALL SIDES OF THE SINK.
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 contaminationnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
MUST NOT STORE ICE SCOOP INSIDE THE ICE MACHINE WITH SCOOP HANDLE IN ICE OR USE BOWLS WITHOUT HANDLES INSIDE THE BULK FOOD CONTAINERS.
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 issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
NOTED SOILED LINENS BEING STORED IN AN OPEN CONTAINER ON THE REAR PATIO. MUST USED COVERED CONTAINER FOR SOILED LINENS.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
RAW WOOD USED TO ELEVATE THE UNUSED SODA DISPENSING SYSTEM. MUST REMOVE OR PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON ABSORBENT.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
NOTED DIRTY TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.
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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED THE THREE COMPARTMENT SINK NOZZLE REPAIRED WITH TAPE. MUST NOT USE TAPE AS A MEANS OF REPAIR FOR PLUMBING LEAKS.
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.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
WATER DAMAGED CEILING TILES IN THE WOMEN'S WASHROOM MUST BE REPLACED.
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 problemsnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATIONS FROM 3-18-24 REPORT #2591159 NOT CORRECTED.#55- MUST REMOVE UNUSED COOKING EQUIPMENT AND ALL UNNECESSARY ITEMS FROM THE REAR OUTDOOR AREA TO PREVENT PEST HARBORING.#45-: ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS IN THE REAR DRY FOOD STORAGE ROOM.#47-: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR SHELVING FOR ITEMS THROUGHOUT THE COOKS LINE AND DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
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, Feb 25, 2025 · Original Source
Canvass Re-Inspection
Mar 18, 2024
Pass
4 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR SHELVING FOR ITEMS THROUGHOUT THE COOKS LINE AND DISHWASHING AREA.
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 problemsnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS IN THE REAR DRY FOOD STORAGE ROOM.
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 issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE CARDBOARD AS LINER FOR SHELVING ON THE COOKS LINE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
SOILED MOP HEADS IMPROPERLY DRYING ON REAR OUTDOOR STAIRWELL.
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, Mar 18, 2024 · Original Source
Canvass
Mar 11, 2024
Fail
13 recorded violations
notedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
NOTED ANIMAL ORIGIN COOKED EGGS ON THE MENU NOT PROPERLY DISCLOSED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION 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 temperaturenotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
TORN MESH SCREEN ON THE REAR KITCHEN EXIT DOOR. MUST REPLACE TO BE TIGHT FITTING, NO HOLES TO PREVENT FLY ENTRY.
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.
More about signs of rodents or insectsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
NOTED SOILED LINENS IMPROPERLY STORED IN AN OPEN SHOPPING CART ON THE REAR OUTDOOR YARD. MUST PROPERLY STORE OR REMOVE.
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 issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS IN THE REAR DRY FOOD STORAGE ROOM.
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 issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
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 issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATIONS FROM REPORT #2573336 ON 3-28-23 NOT CORRECTED. #55- 6-201.12- NOTED MULTIPLE CRACKS ON FLOORS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.#43- 3-304.12- NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
NOTED APPROXIMATELY 5 LBS COOKED SAUSAGE PATTIES HELD HOT ON THE COOKS LINE AT AN IMPROPER OF 117F TO 120.2F. FOOD DISCARDED. REVIEWED PROPER HOT HOLDING REQUIREMENTS OF 135F OR GREATER. 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.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED COOKED CHORIZO NOTED IN A COLD HOLDING CONTAINER AT 55F ON THE COOKS LINE AND DICED TOMATOES IN PREP AREA AT 60F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #21 FOR CITATION.
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 temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR SHELVING FOR ITEMS THROUGHOUT THE COOKS LINE AND DISHWASHING AREA.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
SHELVING UNDER THE SODA DISPENSING SYSTEM WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING ON THE COOKS LINE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
SOILED MOP HEADS IMPROPERLY DRYING ON REAR OUTDOOR STAIRWELL.
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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED MECHANICAL VENTILATION IN THE WOMEN'S WASHROOM NOT OPERATIONAL. MUST REPAIR/REPLACE.
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.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Mar 11, 2024 · Original Source