Canvass
Oct 22, 2026
6 recorded violations
Official Wording
Adequate handwashing sinks properly supplied and accessible
Inspector’s Notes
No hands washing signs in employees restrooms, instructed to post.
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
Incomplete food labels on grab and go food container, instructed to list all food ingredients and weight.
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
Condensation noted on cold lines in 2 separate walk-in cooler dripping between broken insulation coverings. Instructed to repair and maintain.
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
Non-food/food contact surfaces clean
Inspector’s Notes
Food debris noted around deep fryer in inside drawer cooler, instructed to clean 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
Brooms and dust pans stored too close to clean utensils racks, instructed to keep away.
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
Allergen training as required
Inspector’s Notes
No allergen training certification for food service managers, instructed to obtain,
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, Oct 22, 2026 · Original Source