Key Findings

• Over 80 mouse droppings were observed on floors, under shelving, along walls, and in all corners of the salad prep area and single service article storage closet.
• Handwashing sink in salad prep area had no hot water, reaching only 70.9°F instead of the required 100°F minimum.
• No handwashing signs were posted at handwashing sinks in kitchen staff washrooms.
• Pop crates were being used as shelving in storage areas instead of proper shelving, and loose baseboards in prep and storage areas were noted as maintenance issues.

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