Key Findings

• No person in charge was present during the inspection while temperature-controlled foods were being prepared and served.
• No certified food manager on duty during preparation and service of temperature-controlled foods like rice and chicken soups. Restaurant must have a certified food manager present whenever these foods are prepared and served.
• Food items in refrigeration units were not properly labeled with product names, including bulk food containers.
• Cardboard boxes were used to line shelves, creating potential hiding places for pests. All cardboard must be removed.

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