Key Findings

• Four live roaches observed in grill area directly under hot holding unit where food is sold to customers, behind griddle, behind prep cooler, and in dish area.
• Customers served themselves raw seafood including whole uncooked fish and shellfish at buffet, with at least one customer touching fish with bare hands.
• Ice machines in grill areas had black slimy substance built up on interior surfaces.
• Dish machine chlorine sanitizer concentration measured at 0 PPM instead of required minimum 50 PPM; dish machine interior also had heavy soil and debris buildup.

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