Canvass
Aug 12, 2025
2 recorded violations
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF CHICKEN AT 48.6°F, SLICED TOMATO 48.6°F, AND LAMB/BEEF GYRO MEAT 45.7°F) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE COLD HOLDING UNIT IN PREP. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $80.00 THROUGH THE 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.
More about food kept at an unsafe temperatureOfficial wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED COLD HOLDING PREP COOLER TO BE AT IMPROPER AT 54.8F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. REPAIR TECH ON SITE WAS ABLE TO REPAIR COLD HOLDING UNIT NOW AT 41F. 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 record from Chicago Department of Public Health, Aug 12, 2025 · Original Source