Key Findings

• No written procedures or supplies to handle vomit and diarrhea incidents in the facility.
• No employee health policy on site to manage sick workers and food safety.
• No food thermometer available to verify hot and cold food temperatures are safe.
• Inadequate barrier between customer counter and food prep area creates contamination risk.

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