Key Findings

• Staff food handler certifications were expired and must be replaced with valid certificates.
• Raw eggs were stored at 77-78°F instead of safe cold temperatures; approximately 10 pounds worth were discarded.
• Dry seasoning containers on the cook line lack proper labels.
• Chest freezer in basement has damaged gaskets and interior buildup requiring repair and cleaning.

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