Key Findings

• Dead roaches discovered under dry storage racks and in the three-compartment sink area requiring removal and sanitization.
• Cut melon, yogurt, cottage cheese, and sliced chicken stored at unsafe temperatures (53.6°F–56.6°F instead of below 41°F); manager voluntarily destroyed 15 lbs of affected food items.
• Hand-wash sink faucets in staff areas not maintaining hot water for the required 15 seconds without reactivation.
• Grease buildup, food debris, and dirt accumulation found on floors under cooking equipment and in prep, dishwashing, storage, and basement areas; dust buildup on walk-in cooler fan.

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