Key Findings

• Walk-in cooler and two prep coolers holding beef, salmon, and shrimp were maintaining temperatures between 48.6°F and 60.1°F, well above the required 41°F maximum. About 100 pounds of product worth ~$1,000 had to be discarded.
• Dish machine's final rinse temperature was stuck at 130°F instead of the required 180-192°F range, preventing proper sanitization of food-contact surfaces.
• No soap was available at a handwashing sink near the cook line, creating a hygiene hazard.
• Ice machine had black slime buildup inside, contaminating ice used for food cooling.

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