Key Findings

• Frozen seafood bags were being thawed in a prep sink without cold running water instead of using approved thawing methods.
• Knives were improperly stored between prep coolers on the cook's line; proper washable knife holders must be provided.
• Single-use items and stored goods throughout the facility were not elevated from floors, violating storage requirements.
• Walk-in freezer had excessive ice buildup; basement had waste water drainage buckets, food spillage, and cardboard/plastic crates used as improper elevation for stored items.

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