Key Findings

• No certified food service manager on site during preparation of temperature-controlled foods like chicken, beef, and shrimp.
• Hot-held empanadas and stuffed pears measured 78.8°F and 78.9°F, well below the required 135°F; 3 lbs of food were discarded.
• Food handlers prepping food without hair restraints and no proof of food handler training on file.
• Facility using residential trash receptacles instead of commercial dumpster, and a 1/4" gap at rear exit door allows pest entry.

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