Key Findings

• Pork held at 70°F, chorizo at 69°F, and salsa at 53°F in prep coolers—all dangerously warm for ready-to-eat foods.
• No working thermometer found in the 4-drawer prep cooler, preventing staff from monitoring food safety temperatures.
• One food handler was observed preparing food without a valid food handler training certificate.

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