Key Findings

• No certified food service manager on site during time-temperature-controlled food preparation, cooking, and service.
• Hot-held scrambled eggs measured 114°F instead of required 135°F; cold-held scrambled eggs measured 51.8°F instead of 41°F or below. Manager discarded 7 lbs of product.
• Food containers stored directly on floor instead of elevated shelving. Hand sink in prep area blocked by metal food container.
• Person in charge lacked required food safety management training. No written employee health policy on site.

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