Key Findings

• No thermometers provided for deli cases and hot holding equipment, making it impossible to verify safe food temperatures.
• Boxed and plastic food containers stored directly on floors in bakery and walk-in coolers, creating contamination risk.
• Multi-use utensils not properly inverted on shelves in hot food and salad prep areas.
• Previous violations from September remain unresolved: unlabeled storage containers, wooden crates used for food storage instead of shelving, worn cutting boards, equipment caked with food debris, and damaged flooring and walls throughout prep areas.

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