Key Findings

• Dishwashing machine not sanitizing properly—chlorine level measured 0 PPM when minimum required is 50 PPM. Equipment tagged and removed from service.
• No certified food manager on duty while preparing and serving chicken, short ribs, fish, and vegetables.
• Prep area handwashing sink had dangerously low hot water temperature (63°F instead of required minimum 100°F).
• Self-serve ice machine in dining area had black slime buildup dripping onto ice used for human consumption.

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