Key Findings

• Food containers found stored directly on the floor in prep and storage areas; must be elevated at least 6 inches on proper shelving.
• No metal stem thermometer on site to monitor internal temperatures of cooked food; facility must obtain one immediately.
• Milk crates being used as shelving instead of proper equipment; must provide 6-inch elevated shelving for adequate cleaning access.
• No chemical test kit available to verify sanitizer concentration in warewashing area; facility must provide one that measures in mg/L.

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