Key Findings

• Meats were thawed on kitchen prep tables instead of under refrigeration or cold running water.
• Plastic grocery bags were used as food containers in freezers and coolers instead of food-grade bags or washable containers.
• Clean pots, pans, and utensils were stored above the utility service sink, creating contamination risk.
• One of two certified food managers lacked proof of required allergen training.

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