Key Findings

• No certified food service manager present while handling ready-to-eat foods like deli meat and meatballs.
• Five pounds of cooked beef meatballs held at 54.3°F in a disabled steam table instead of the required 135°F or higher; food was discarded.
• Food handler working without required hair restraints.
• Standing water pooling under front prep kitchen hand wash sink, creating potential breeding ground for insects.

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