Key Findings

• Interior surfaces of cooling units in the bar and prep shelving units had dried food debris that needed cleaning.
• Restaurant items were stored directly on basement floors; must be elevated at least 6 inches on cleanable shelving and organized.
• Front prep area lacked adequate lighting and required an increase in illumination.
• Vents above cooling units and prep tables had accumulated dust and dirt debris requiring cleaning.

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