Key Findings

• Low-temperature dishwashing machine had zero chlorine sanitizer strength and was tagged out of service. Manual three-compartment sink required until equipment is reinspected and approved.
• No thermometer present in hot holding unit in food prep area to monitor temperature.
• Gaps at bottom of double doors leading to garbage area create pest entry points; facility must seal openings.
• Standing water pooling under the three-compartment sink in dishwashing area poses sanitation risk.

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