Key Findings

• Massive fly infestation observed throughout basement prep area, including on produce boxes, prep tables, and cooler surfaces.
• 130 pounds of ground beef, chicken stew, rice, and other ready-to-eat foods stored at temperatures between 49-66°F instead of required 41°F or below; all food voluntarily discarded ($400 loss).
• Multiple handwashing sinks missing hot water, hand-drying provisions, or hand sanitizer during active food prep in front, middle, and basement areas.
• Parcha juice stored in a container previously used for dish liquid inside a refrigerator; juice voluntarily discarded.

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