Canvass
May 11, 2026
6 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.7-52.2F. OBSERVED COLD TCS FOODS, HAM(49.6F), SALAMI(45.7F), CAPICOLA(52.0F), SLICED TOMATOES(52.2F), MILK(49.6F), TURKEY(49.1F), BEEF(46.2F), TUNA(46.8F), CHEESE SLICES(50.7-51.1F), ROAST BEEF(49.1F), CORNED BEEF(46.0F), PASTRAMI(49.1F), BUTTER(48.4-50.7F), HALF AND HALF(48.4F) AND PIZZA PUFFS(46.0-47.3F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $150 WEIGHING 25LBS 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 temperatureOfficial wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED OPENINGS AT REAR EXIT DOOR. OBSERVED OPENINGS AT LEFT AND RIGHT SIDES AND BASE OF REAR EXIT DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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 insectsOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RUST ON SHELVING UNITS ABOVE AND TO THE RIGHT OF THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE RUST FROM SAID SHELVING UNITS, NON FOOD CONTACT SURFACES SHALL BE CONSTRUCTED OF A CORROSION-RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED RUST ON LID OF CHEST FREEZER IN REAR PREP/DRY STORAGE AREA. INSTRUCTED TO REMOVE RUST FROM LID OF CHEST FREEZER IN REAR PREP/DRY STORAGE AREA, NON FOOD CONTACT SURFACES SHALL BE CONSTRUCTED OF A CORROSION-RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED CASES OF SODA STORED ON FLOOR AND ELEVATED WITH CONTAINER IN REAR PREP/DISHWASHING/DRY STORAGE AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING FROM DRAINPIPE OF REAR PREP/DISHWASHING AREA HANDWASHING SINK. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF REAR PREP/DISHWASHING AREA HANDWASHING SINK 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.
More about water, plumbing, or sewage problemsOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED STAINED CEILING TILES IN FRONT PREP AREA. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES IN FRONT PREP AREA AND MAINTAIN. OBSERVED CRACKED FLOOR TILES IN FRONT PREP AREA. INSTRUCTED TO SMOOTHLY REPAIR DAMAGED FLOOR TILES IN FRONT PREP AREA AND MAINTAIN. OBSERVED RUST ON CEILING AND PEELING PAINT IN REAR PREP/DISHWASHING/DRY STORAGE AREA. INSTRUCTED TO REMOVE RUST AND PEELING PAINT, SMOOTHLY REPAIR AND REPAINT CEILING IN SAID AREA FOR EASE OF CLEANABILITY 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
AT TIME OF INSPECTION EXPIRED FOOD HANDLER TRAINING CERTIFICATE PROVIDED FOR ONE FOOD HANDLER. INSTRUCTED TO PROVIDE VALID PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
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, May 11, 2026 · Original Source