Key Findings

• Food containers were stored directly on floors in coolers and prep areas instead of on raised shelving at least six inches up.
• Meat and au jus were left on top of freezers to thaw instead of using proper thawing methods like running water.
• Bulk dry items like sugar, flour, and pasta were stored uncovered in freezers and basement storage, risking contamination.
• Significant grease buildup and debris accumulated on cooking equipment, walls, floors, and ventilation systems throughout kitchen areas.

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