Using Cardboard to cut dough on top, Instructed to use proper utensils to cut food on and not to use cardboard in food preparation.
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.
Official record from Chicago Department of Public Health, Feb 18, 2026 · Original Source
Canvass
Apr 17, 2025
Pass
3 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED DAMP OUTSIDE OF SANTIIZER SOLUTION ON COUNTERS THROUGHOUT REAR FOOD PREP AREA. INSTRUCTED TO STORE IN-USE WIPING CLOTHS IN ADEQUATE SANITIZER SOLUTION OR MAINTAIN DRY.
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.
OBSERVED FRONT FOOD PREP AREA HANDWASHING SINK DRAIN PLUMBING TO BE SLOW-DRAINING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE FRONT FOOD PREP AREA HANDWASHING SINK DRAIN PLUMBING TO PROVIDE ADEQUATE DRAINAGE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
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.
OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN AWARENESS TRAINING OR CERTIFICATES ON-SITE. INSTRUCTED TO PROVIDE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATES ON-SITE FOR INSPECTOR REVIEW.
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.
Official record from Chicago Department of Public Health, Apr 17, 2025 · Original Source
Canvass
Apr 25, 2024
Pass w/ Conditions
3 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF FOOD PREP COOLER AT 50.0 F WITH TCS FOODS STORED INSIDE FOR SALE. MUST HAVE COLD-HOLDING FOODS AT 41.0F OR BELOW. 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.
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD COOLER TO BE IMPROPER: CHEESE AT 46.5 AND TOMATO SAUCE AT 46.F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7 LBS OF PRODUCTS WORTH $30.0 THROUGH DENATURING PROCESS. 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.
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.
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.