Key Findings

• Sausage sat on prep table at 55.6°F instead of proper cold-holding temperature, requiring 5 lbs to be discarded and denatured.
• Food thawing procedures were improper and required correction.
• Bulk storage containers for salt, chicken batter, and oregano had no labels identifying contents.
• Food items stored uncovered in coolers and prep areas; staff handled food without gloves.

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