Canvass
Jan 12, 2026
6 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO PAPER TOWELS PROVIDED FOR HANDWASHING SINKS IN BOTH THE DISHWASHING AREA AND FOOD PREP AREA AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES; MANAGEMENT PROVIDED PAPER TOWELS AT BOTH HANDWASHING SINKS. -COS. PRIORITY FOUNDATION 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.
More about handwashing problemsOfficial wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED WHITE BOWL BEING USED AS A SCOOP INSIDE OF PREP COOLER FOR RAW MEATS (CHICKEN, PORK, ETC.). INSTUCTED TO ONLY USE SCOOPS WITH HANDLES TO PROTECT FROM 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
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED DIRTY WET WIPING CLOTHS BEING USED AS A LINER IN THE PREP COOLERS IN THE KITCHEN FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AND LAUNDERED DAILY.
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
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED TRASHCANS IN MENS AND WOMENS CUSTOMER RESTROOMS WITHOUT A LID. INSTRUCTED TO PROVIDE A LID FOR TRASHCANS IN BOTH CUSTOMER RESTROOMS.
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
OBSERVED WET MOP IMPROPERLY STORED IN THE KITCHEN DISH WASHING AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN 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 problemsOfficial wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED MECHANICAL VENTILATION IN THE WOMENS RESTROOM NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
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, Jan 12, 2026 · Original Source