Key Findings

• Pizza prep cooler maintained improper temperature of 51.2°F, causing TCS foods (sausage at 50.1°F and pepperoni at 48.3°F) to be discarded; cooler tagged out of service until repaired.
• No certified food service sanitation manager on site and no valid sanitation certificate posted, despite handling beef, chicken, and pizza daily.
• Wiping cloths left on counter tops and prep tables instead of stored in sanitizing solution.
• Peeling paint observed throughout ceiling and facility requires deep cleaning of floors, walls, and surfaces to remove debris and spills.

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