Canvass
Oct 29, 2026
3 recorded violations
Official Wording
Proper cold holding temperatures
Inspector’s Notes
OBSERVED 5 LBS OF COOKED CHICKEN AND 5 LBS OF COOKED RICE IN REFRIGERATOR AT IMPROPER COLD HOLDING TEMPERATURE OF 49F. PERSON IN CHARGE VOLUNTARILY DISPOSED OF 10LBS OF TCS FOOD AT COST OF $30. INSTRUCTED TO MAINTAIN ALL COLD HELD TCS FOODS AT 41F AND BELOW. 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 REFRIDGERATOR IN REAR PREP AREA NOT AT ADEQUATE COLD HOLDING TEMPERATURE. TEMPERATURE IS OBSERVED AT 50F. (UNIT REPAIRED AT TIME OF INSPECTION, TEMPERATURE AT 41F) INSTRUCTED PERSON IN CHARGE ALL COLD HOLD UNITS MUST BE MAINTAINED 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 Wording
Physical facilities installed, maintained & clean
Inspector’s Notes
OBSERVED DEBRIS AND TRASH ON FLOORS UNDER TABLES. INSTRUCTED PERSON IN CHARGE 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 record from Chicago Department of Public Health, Oct 29, 2026 · Original Source