Key Findings

• Drawer cooler underneath grill maintained improper temperature of 51.2°F, allowing TCS items like deli meat and beef to reach dangerous temperatures (46.5°F–51.9°F); approximately 5 lbs of product was discarded.
• Handwashing sink in rear prep area blocked by two buckets placed in the basin, making it inaccessible.
• Ice machine used for human consumption has pink and black slime buildup inside; ice was not removed or machine sanitized.
• Multiple facility cleanliness issues: heavy food debris and grease buildup under cook line equipment and in dish area, dust buildup on walk-in cooler fans, and missing thermometer in walk-in cooler.

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