Key Findings

• Ice machine in donut prep area had excessive black mold-like spots and pink slime dripping onto ice in the bin.
• Walk-in cooler holding eggs, lettuce, pico de gallo, avocado, and sausage was running at 50-51°F instead of required 41°F or below; 70 lbs of food ($150 value) was discarded.
• No certified food manager with valid certificate was on site during inspection while the restaurant was preparing and serving milk, chicken, sausage, and eggs.
• Kitchen cooler was not functioning properly with ambient temperature at 51°F and was not maintaining safe cold storage temperatures.

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