Key Findings

• Prep cooler not cooling properly and holding temperature-sensitive foods at unsafe 52°F instead of required 41°F or below.
• Damaged metal scoop with cracked tip was being used to cook and transfer food on the grill, creating contamination risk.
• No sanitizer test strips on-site to verify proper disinfectant concentration in the three-compartment sink.
• Ready-to-eat foods stored in multiple coolers for over 24 hours without date marking to track safe disposal dates.

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