Key Findings

• No valid city-certified manager on duty during preparation of temperature-controlled foods like eggs and sausage.
• No written procedures or supplies for cleaning up vomiting or diarrheal events; facility lacks proper norovirus-eliminating sanitizer.
• No metal stem thermometer available to check internal temperature of cooked foods.
• Raw wood found in storage and dishwashing areas; cardboard used as liners on food prep equipment and tables.

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