Key Findings

• Prep cooler was not turned on, leaving approximately 20 lbs of temperature-controlled foods (chicken, pork, clams, cooked beef, broth, kimchi, bean sprouts, broccoli, caviar) stored between 68-72°F instead of required 41°F or below.
• Low-temperature dishwashing machine had zero sanitizer strength (0 PPM chlorine) and was tagged out of service until properly sanitizing.
• Deep fryers with grease were left uncovered when not in use, risking contamination of food and surfaces.
• Previous violations from September 2 remain uncorrected: cutting boards with deep grooves and stains, dirty walls/ceiling/vents in prep area, and filthy floor drains and corners with accumulated food and debris.

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