Key Findings

• Door gap allows rodents and insects to enter; facility not properly sealed.
• Person in charge lacks required Chicago Food Protection Manager certificate and was preparing food with temperature-control requirements (eggs, beef).
• Food handler put on gloves and handled money without washing hands first, then prepared food without removing contaminated gloves.
• Floors warped and damaged in prep areas; thick dirt and debris accumulation under equipment; water-stained ceiling tiles throughout.

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