Key Findings

• Red salsa measured at 51°F in the walk-in cooler; cold foods must stay below 41°F to prevent bacterial growth.
• No pest control log book on premises; management must provide documentation from a licensed pest control company with at least 2 service reports from the past year.
• Wet wiping cloths left on food prep tables instead of stored in sanitizer solution when not in use.
• Certified food manager lacks required allergen training certification.

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