Key Findings

• A prep cooler was holding food at 50°F instead of the required 41°F or below, causing unsafe storage of lamb, fish, and pasta. The facility discarded 25 pounds of affected food.
• No certified food manager was on duty during food preparation, handling, and service, violating city requirements.
• Hand soap was missing from a prep area handwashing sink and had to be restocked during inspection.
• Facility lacked a bodily fluid spill kit and cleanup procedures for vomiting and diarrheal events, and floors and surfaces had accumulated food debris, spills, and grease buildup.

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