Key Findings

• Multiple ready-to-eat foods including beef patties, pork, tomatoes, and mac and cheese were stored at 44-63°F instead of the required 41°F or below, resulting in approximately 50 lbs of food being discarded.
• Handwashing sink in prep area has no hot water and is not properly accessible to staff.
• Food handler and allergen training certificates are expired for current employees and managers.
• Prep cooler maintained improper ambient temperature of 48°F instead of required 41°F or below, and fryers have heavy grease buildup on exterior.

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