Key Findings

• A refrigerated display cooler was operating above safe temperature (47.7°F vs. required 41°F or below), risking food spoilage.
• No valid Chicago food service sanitation certificate on site; a certified manager must be present whenever temperature-controlled foods are handled.
• No written employee health policy exists; staff have not acknowledged reporting requirements for illness.
• Southeast hand sink lacks independently functioning hot water, and menu lacks consumer advisories for undercooked meat items.

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