Key Findings

• A prep cooler held multiple foods at unsafe temperatures ranging from 46.9°F to 54.1°F, including raw and cooked chicken, pork, and dairy products. Management discarded approximately 49 pounds of food valued at $146.
• Grease container exterior and surrounding wall heavily encrusted with grease buildup, creating a pest attraction hazard.
• Employee observed preparing and serving food without wearing a hair restraint.
• Wiping cloths stored directly on prep tables instead of in sanitizing solution, and excessive dust accumulated on ventilation vents above the dishwashing area.

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