Key Findings

• 40 pounds of cooked chicken stored in walk-in cooler at 68.6°F-78.8°F (well above safe temperature) was discarded.
• Previous violations from April 2026 were not corrected: unlabeled spices, damaged cutting board, rusty cooler racks, and heavy grease/debris buildup on floors and walls.
• Raw and cooked foods stored improperly in plastic bags and old chicken boxes instead of food-grade containers; products discarded.
• Food handler in prep area had no hair restraint; soiled wiping cloths stored on prep table instead of sanitizing solution; water-stained ceiling tiles and dim bathroom lighting.

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