Key Findings

• Cook's line cooler and rear reach-in cooler both failed to maintain safe temperatures, reaching 46-49°F when they must stay at 41°F or below. Both coolers were tagged and shut down pending repair.
• Ready-to-eat foods including cooked chicken (54°F), shrimp (47°F), scallops (50°F), and beef (44°F) were held at unsafe temperatures, resulting in approximately 100 pounds being discarded.
• Front server station is dispensing hot soup and cooked rice without a handwashing sink; either a sink with hot and cold running water must be installed or all foods must be moved to kitchen prep.
• In-use utensils stored in 122°F water at rice cooler fall short of the required 135°F minimum; utensils must be either properly heated or washed, rinsed, and sanitized every 4 hours.

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