Key Findings

• No certified food service manager present during preparation of temperature-controlled foods like chicken wings and fish.
• No written employee health policy provided to staff.
• No procedures or supplies in place for responding to vomiting and diarrheal events.
• Handwashing sink water too cold (72-76°F instead of required 100°F minimum).

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