Key Findings

• Ready-to-eat items including tofu, shrimp, and chicken were stored at improper temperatures (44°F to 64°F instead of required 41°F or below), requiring immediate disposal of 8 lbs worth $60.
• Prepared foods like noodles, shrimp, and vegetables were held over 24 hours without discard dates; 10 lbs worth $120 was thrown out.
• Paper towels missing from kitchen and bathroom handwash sinks, creating a cross-contamination risk.
• Prep areas had dirty wiping cloths left unsanitized, serving plates and bowls stored uncovered, damaged cutting boards, cardboard boxes lining floors, and heavy grease buildup under equipment and on exhaust hood filters.

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