Key Findings

• High-temperature dishwashing machine is broken and tagged out of service; must be repaired and maintained at 180°F for proper sanitization.
• Kitchen walk-in cooler temperature dangerously high at 63.3-65.4°F; pork chorizos and eggs were found at 54.6°F and 53.1°F respectively, resulting in voluntary discard of approximately 30 pounds of food.
• No chemical sanitizing test kit available at the 3-compartment dishwashing sink to verify proper sanitizer concentration.
• Ice machine interior has debris accumulation and requires detailed cleaning and servicing; wire storage racks in cooler show chipped paint and rust requiring repair or replacement.

Key findings are derived directly from the inspector's notes from the Chicago Department of Public Health. See the full violation notes below.