Key Findings

• High-temperature dishwashing machine failed to sanitize properly, only reaching 122°F at final rinse instead of required temperature. Machine has been tagged and is not allowed to use until repaired and approved by health department.
• No certified food service manager on site while handling and serving temperature-controlled foods like chicken and milk.
• Hand washing sink at front prep area was obstructed and being used to wash utensils instead of hands only.
• Missing thermometer in prep cooler and no test strips available for chemical sanitizer in three-compartment sink. Broken floor tiles and damaged wall behind dough roller need repair.

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