Canvass
Jul 21, 2025
9 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT WATER AVAILABLE AT THE HAND WASHING SINK IN THE UNISEX EMPLOYEES WASHROOM. WATER TEMPERATURE 71.1F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIUM TEMPERATURE OF 100.F. FOR PROPER HAND WASHING. FACILITY HAS ANOTHER HAND SINK WITH CLOSED PROXIMITY FOR EMPLOYEES TO PROPERLY WASH THEIR HANDS. PLUMBER ON SITE HOT WATER HAS BEEN REPAIRED AT THE END OF INSPECTION. HOT WATER TEMPERATURE NOW 102.F PRIORITY 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
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD NOT STORED IN THE ORIGINAL CONTAINER 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 problemsOfficial wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHEN FOOD IS BEING PREPARED AND SERVED IN KITCHEN FOOD PREPARATION AREA. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
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 issuesOfficial wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION 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
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED ICE SCOOPS STORED ON TOP OF PREP COOLER. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
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 issuesOfficial wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED TINT FOIL USED AS A STORAGE LINER ON SHELVING IN KITCHEN FOOD PREP AREA. MUST REMOVE ALUMINUM FOIL AND MAINTAIN. MUST NOT USE MILK CRATES FOR PRODUCT ELEVATION. MUST USE APPROVED SHELVING AND REMOVE MILK CRATES FROM FACILITY.
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 NO CLOSING DOOR DEVICE ON THE EMPLOYEE WASHROOM DOOR. INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR 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
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CLUTTER AND UNNECESSARY ITEMS INSIDE THE EMPLOYEE WASHROOM. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS. CLEAN AND ORGANIZE TO PREVENT RODENT HARBORAGE.
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
OBSERVED NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL THE REQUIRED EMPLOYEES. 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 issuesOfficial record from Chicago Department of Public Health, Jul 21, 2025 · Original Source