Key Findings

• Deli meal case, salad case, and hot holding cabinet lack required thermometers for temperature monitoring.
• Food stored in squeeze bottles, shakers, and other non-original containers throughout prep areas without proper labels identifying contents.
• Boxed and plastic food storage containers placed directly on floors in bakery and walk-in coolers instead of on elevated shelving.
• Multi-use utensils stored right-side up on shelves in hot food prep and salad areas instead of inverted to prevent contamination.

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