Key Findings

• No certified food service manager was present on site while handling and serving temperature-controlled foods including chicken and soup.
• Main prep kitchen refrigerator lacks a thermometer to verify proper food storage temperatures.
• Bulk salt container in prep kitchen was not labeled.
• Wall surface behind prep table is not smooth and easily cleanable as required, and manager lacks required allergen training certification.

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