Key Findings

• Ribeye, head cheese, pork roll, cooked ribeye, and liver pâté were stored at temperatures ranging from 46–68°F in prep cooler instead of the required 41°F or below. Approximately 40 lbs of food was discarded.
• Overflowing outside dumpster prevented lid closure, creating sanitary hazards.
• Three large openings in wall under dish washing sink create pest entry points and were not sealed.
• Previous violations from January 15, 2026 remain uncorrected: unlabeled food storage containers and food service manager lacking required allergen training.

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