Key Findings

• All stored items in prep and storage areas must be elevated off floors; items were found directly on ground throughout the facility.
• Plastic pallets and food crates cannot be used for elevation in the basement; floors must remain accessible for cleaning and monitoring.
• Ventilation hood above the dish machine had excessive dust buildup and requires regular cleaning and maintenance.
• Dirty floors with excessive food debris and grease were found under the wok line cooking equipment and floor drain, plus food spillage under stored boxes in the basement.

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