Key Findings

• Two reach-in cold holding units in the front prep area were maintaining temperatures between 61.7-66.4°F instead of the required 41°F or below.
• No chemical sanitizer was available on premises to sanitize equipment and utensils during operation.
• The front food prep area had no barrier to prevent customers from entering and contaminating food.
• Menu lacked required asterisks and disclaimers for animal-derived foods that can be served undercooked or cooked to order.

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