PASS W/ CONDITIONS
Risk 1 (High)
Sweet Moon Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 16, 2025
Canvass
License #2802874
4
Total Violations
3
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED CHLORINE SANITIZING DISH MACHINE NOT SANITIZING PROPERLY AT THE TIME OF INSPECTION. OBSERVED TUBES FOR CLEANING, RINSING, AND SANITIZING AGENTS NOT ATTACHED. INSTRUCTED MANAGEMENT TO ATTACH ALL CLEANING AND SANTIZING AGENTS TO DISH MACHINE TO PROPERLY CLEAN AND SANITIZE DISHES AND UTENSILS. PRIORITY VIOLATION, 7-38-025. MANAGEMENT CONNECTED CLEANING AND SANITIZING AGENTS TO DISH MACHINE. CHLORINE SANITIZER FOR DISH MACHINE IS NOW 50 PPM.-COS.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED AN INADEQUATE AMOUNT OF HOT WATER PROVIDED THROUGHOUT THE FACILITY. OBSERVED HOT WATER BETWEEN THE TEMPERATURES OF 74-75.3F AT ALL PLUMBING FIXTURES. INSTRUCTED MANAGEMENT TO PROVIDE HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND BETWEEN 100-120F AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY VIOLATION, 7-38-030(C). CITATION ISSUED. MANAGEMENT OBSERVED WATER BOILER TO BE TURNED DOWN AT THE TIME OF INSPECTION AND TURNED THE HEATER BACK TO IT'S PRORER TEMPERATURE. HOT WATER WAS RESTORED AT ALL PLUMBING FIXTURES, BETWEEN 102.8-105F AT ALL HANDWASHING SINKS, AND 113.5F AT THE THREE COMPARTMENT SINK BY THE END OF INSPECTION. -COS.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED ONE OF TWO TOILET STALLS IN THE WOMENS CUSTOMER RESTROOM OUT OF SERVICE AND NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED ONE OF TWO TOILET STALLS IN THE WOMENS CUSTOMER RESTROOM OUT OF SERVICE AND NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection