Key Findings

• Half-inch gap at front entrance door allows potential rodent entry.
• Employee prepared and served food without wearing a hair restraint.
• Wiping cloths stored on prep tables instead of in sanitizing solution.
• Missing sink stoppers on 3-compartment sink in coffee prep area; excessive ice buildup in freezers; tinfoil used as shelf liner instead of smooth cleanable surfaces; clutter and damaged flooring/tiles throughout storage and kitchen areas create pest harborage risks.

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