Key Findings

• Person in charge lacks required certified food manager certificate and none was posted on site.
• Ready-to-eat pizzas held at dangerously low temperatures (88–105°F instead of required 135°F or above); approximately 9 pounds of product was discarded.
• Food scoops stored directly inside bulk food containers, creating contamination risk.
• Exterior grounds around grease container and dumpster littered with trash bags and food debris; chipping paint and food buildup throughout prep and dishwashing areas.

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