Key Findings

• Food items were stored directly on the walk-in cooler floor instead of on raised shelving at least 6 inches up, and many containers were left uncovered.
• Storage containers throughout the facility lacked labels identifying their contents.
• No certified Chicago food service sanitation manager with allergen training was on duty.
• Grease buildup accumulated on cooking equipment, walls, floors, and shelving in kitchen and prep areas; ventilation hood over stove/grill/fryer also clogged with dust and grease.

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