Canvass
Jul 29, 2025
7 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN WOMEN'S EMPLOYEE WASHROOM IN LOWER LEVEL 1. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
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
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 49.8-56.7F. OBSERVED COLD TCS FOODS, CHICKEN(50.2F), HEAVY CREAM(56.7F), GREEK YOGURT(49.8-52.0F), PORK(55.0F), CHEESE(52.2F) AND SHRIMP(51.3F) 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 $109 WEIGHING 24LBS. 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
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED ONE DOOR REFRIGERATOR IN PRIVATE BANQUET PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 50.7F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON ONE DOOR REFRIGERATOR IN PRIVATE BANQUET PREP AREA. 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
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED WATER SPLASHING ONTO CLEAN EQUIPMENT ON SHELVES WHILE WASHING HANDS AT HANDWASHING SINK IN HALLWAY WITH CLEAN EQUIPMENT OUTSIDE OF DISHWASHING AREA. INSTRUCTED TO EITHER MOVE SHELVES OR INSTALL RIGHT SIDE SPLASH GUARD ON HANDWASHING SINK IN HALLWAY WITH CLEAN EQUIPMENT OUTSIDE OF DISHWASHING AREA TO PREVENT CONTAMINATION OF EQUIPMENT.
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
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED CRATES USED THROUGHOUT FACILITY FOR ELEVATION OF FOOD AND NONFOOD ITEMS, IN AREAS SUCH AS WALK IN COOLERS, FREEZER AND DRY STORAGE IN LOWER LEVEL 1. 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 UNDERNEATH WASH AND SANITIZER COMPARTMENTS OF THREE COMPARTMENT SINK IN DISHWASHING AREA. INSTRUCTED TO REPAIR ALL LEAKS UNDERNEATH THREE COMPARTMENT SINK IN DISHWASHING AREA 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 PEELING PAINT ON CEILING TO THE RIGHT OF HOOD ABOVE LARGE KETTLES IN REAR PREP AREA. INSTRUCTED TO REMOVE PEELING PAINT FROM CEILING TO THE RIGHT OF HOOD ABOVE LARGE KETTLES IN REAR PREP AREA AND SMOOTHLY REPAIR CEILING AND REPAINT IN SAID AREA 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 record from Chicago Department of Public Health, Jul 29, 2025 · Original Source