Key Findings

• Fish, seasonings, and greens were stored on floors in the prep area instead of on shelves.
• Raw frozen fish was thawing on the floor instead of under refrigeration or running water.
• Prep tables, cooling equipment, and frying equipment had dried food debris and heavy grease buildup.
• Broken floor and wall tiles throughout prep and dishwashing areas could harbor pests; ventilation hood had thick grease layers.

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