Key Findings

• Multi-use utensils were being sanitized with zero sanitizer instead of the required minimum of 50 PPM.
• No certified food manager present while temperature-controlled foods like milk and ice cream were being prepared and served.
• Person in charge lacks required certified food manager certificate.
• Handwashing sink in prep area had water temperature of only 74.5°F instead of the required 100°F; no food thermometer available for checking internal temperatures.

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