Canvass
May 5, 2026
2 recorded violations
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 128F IN HOT HOLDING UNIT. ALSO OBSERVED THE FOLLOWING TIME TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT IMPROPER HOT HOLDING TEMPERATURE SUCH AS COOKED SALMON AT 127F, COOKED CHICKEN TENDERS AT 120F AND COOKED RICE AT 124F. TCS FOODS MUST BE HELD AT 135F OR ABOVE INSIDE OF HOT HOLDING UNIT. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 40 LBS COST OF $200.00. 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
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED BLACK SPOTS ON UPPER SHELVING LOCATED IN THE CHEESE AND LUNCHABLES DISPLAY COOLER. 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 5, 2026 · Original Source