Key Findings

• 30 pounds of partially cooked pork rinds stored at 80.3°F under an exhaust hood instead of proper cold storage, creating food safety risk. Product was discarded.
• Expired Certificate of Analysis from 2019 for Mexican sausage on file. No safety documentation existed for pork rinds being held at room temperature.
• Pork meat hung on frayed steel wire in kitchen, creating risk of metal contamination. About 20 feet of unsafe wire was removed.

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