Key Findings

• Raw teriyaki beef skewers found at 51.5°F and marinated chicken at 55.6°F on prep tables; cold foods must stay at 41°F or below.
• Raw chicken wings thawed improperly in still water in the sink instead of using approved methods like a walk-in cooler or cold running water.
• Raw beef container stored directly on the floor under a prep table instead of on proper food surfaces.
• Employee in food prep area not wearing hair restraints; floors throughout rear prep area need deep cleaning, with grease droplets visible above cooking equipment and no lid on garbage in employee restroom.

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