Key Findings

• Ropa vieja, tuna, raw shrimp, and cooked eggplant measured between 45-49°F in coolers, well above safe cold-holding standards. Approximately 62 lbs of food was discarded at a cost of $375.
• Prepared foods including cooked pork, black beans, and sliced tomatoes lacked required discard dates. 15 lbs of product was thrown away at a cost of $150.
• Shrimp was thawing at room temperature in a 3-compartment sink instead of under refrigeration or running water.
• Hand-washing sink had no paper towels, food storage containers were unlabeled, cutting boards had open seams and dark stains, and excessive food debris covered floors throughout the facility.

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