Canvass
Jan 26, 2026
2 recorded violations
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COOLER UNIT UNDER THE GRILL. NOTED 15LBS OF STEAK AT 54.8F, 5LBS OF SHRIMPS AT 543F, 10LBS COOKED GROUND BEEF AT 52.1F AND OF 10LBS CHICKEN AT 51.9. MANAGER DENATURED AND DISCARD 40LBS AT $350 WORTH OF TCS FOODS. PRIORITY CITATION ISSUED #7-38-005
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 THE PREP COOLER UNDER THE GRILL WHICH HOLDS TCS FOODS HOLDING AN INADEQUATE AIR TIME OF 56.1F. INSTRUCTED MANAGER NOT TO USE (HELD FOR INSPECTION)UNTIL COOLER CAN MAINTAIN A PROPER TEMP OF 41f OR BELOW. PRIORITY CITATION ISSUED #7-38-005.
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, Jan 26, 2026 · Original Source