Key Findings

• Hand washing sinks in prep and dishwashing areas lacked paper towels or sanitary drying devices.
• Bulk food containers in prep area were unlabeled.
• Single-use items stored directly on floor in rear storage instead of elevated six inches.
• Heavy grease buildup and food debris accumulated on cooking equipment, fryers, coolers, and prep surfaces throughout facility.

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