Canvass Re-Inspection
Oct 19, 2026
8 recorded violations
Official Wording
Thermometers provided & accurate
Inspector’s Notes
4-204.112(B) : MUST PROVIDE INTERNAL THERMOMETERS FOR SOME PREP COOLERS AND MAINTAIN.
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 properly labeled; original container
Inspector’s Notes
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME(SQUEEZE BOTTLES,ETC).
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
Contamination prevented during food preparation, storage & display
Inspector’s Notes
3-307.11 : MUST PROVIDE A SPLASH GUARD IN BETWEEN 1- COMPARTMENT AND 3- COMPARTMENT SINKS TO PREVENT CROSS CONTAMINATION.
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
Utensils, equipment & linens: properly stored, dried, & handled
Inspector’s Notes
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES AND CATERING UTENSILS ON SHELVING UNITS.
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
4-101.19 : MUST ELIMINATE CRATES USED FOR STORAGE OF PAPER GOODS AND PROVIDE ADEQUATE SHELVING UNITS TO BE EASILY CLEANABLE.
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
Non-food/food contact surfaces clean
Inspector’s Notes
4-601.11(B) : MUST CLEAN DEBRIS BUILD UP FROM SHELVING UNITS,PREP COOLERS.
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
5-501.17 : MUST PROVIDE A LID ON GARBAGE CAN IN WOMEN'S TOILET ROOM 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
6-501.16 : MUST REMOVE MOPS AND BROOMS FROM MOPSINK BASIN AND HANG TO 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 19, 2026 · Original Source