Key Findings

• No certified food service sanitation manager was present during the inspection. A certified manager must be on premises at all times when handling temperature-controlled foods.
• Food containers stored on the floor in the walk-in freezer and some uncovered; all food must be elevated at least six inches on shelving and covered with food-grade lids.
• No ambient air thermometers in reach-in and display coolers to monitor proper temperatures.
• Food handlers preparing and serving food without hair restraints, and no employees had proof of required allergen training.

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