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540 CAFE

540 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Résumé des inspections

540 CAFE a été inspecté 14 fois par Chicago Department of Public Health depuis le 25 septembre 2015. La dernière inspection, le 9 janvier 2026, a relevé 3 infractions.

1 des 14 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 3 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments et Ravageurs.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 6 fois dans 5 inspections distinctes, la plus récente le 29 janvier 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 7 octobre 2015. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 23 fois dans 9 inspections distinctes, la plus récente le 4 février 2025. Par exemple : UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 12 fois dans 9 inspections distinctes, la plus récente le 18 avril 2023. Par exemple : VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 6 fois dans 2 inspections distinctes, la plus récente le 2 avril 2024. Par exemple : PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

14 inspections

  1. Toiles

    3 infractions

    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SEVERAL CONTAINERS OF SINGLE-SERVICE ARTICLES (PAPER CUPS, BOWLS) IN ORIGINAL PACKAGING STORED DIRECTLY ON THE FLOOR OF THE DRY/PAPER STORAGE AREA. INSTRUCTED TO RELOCATE SINGLE-SERVICE ARTICLE CONTAINERS AND MAINTAIN ALL SINGLE-SERVICE/SINGLE-USE ARTICLES AT LEAST 6" ABOVE THE FLOOR DURING STORAGE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HOT WATER HANDLE AT THE DRY/PAPER STORAGE AREA HANDWASHING SINK IN POOR REPAIR, LEAKING BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HOT WATER HANDLE AT THE DRY/PAPER STORAGE AREA HANDWASHING SINK TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOOR BENEATH HIGH-TEMPERATURE DISH MACHINE AND 3-COMPARTMENT SINK IN THE REAR WAREWASHING AREA TO BE HEAVILY-SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.
  2. Toiles

    1 infraction

    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • Deli cups not air dried after washing and stacked while wet, Instructed to air dry all multi-use utensils.
  3. Toiles

    2 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • No certified food service manager present on site, instructed to have a certified food service manager present. Priority foundation violation 7-38-012.
  4. Toiles

    3 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO LABELS FOR BULK STORAGE CONTAINER (FLOUR) LOCATED UNDER PREP TABLE NEAR DRY STORAGE AREA. INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS NAME.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS ON THE FLOORS IN THE WALK-IN COOLER NEAR THE LIQUOR WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED TWO BURNT-OUT LIGHT BULBS IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
  5. Toiles

    10 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO FOOD MANAGERS CERTIFICATE.INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS ( EGGS, CHICKEN, TOMATOES, CUT MELONS, SOUP). INSTRUCTED TO PROVIDE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AVAILABLE AT TWO HAND-SINKS DURING TIME OF INSPECTION. HAND-SINKS WERE LOCATED IN REAR PREP AREA AS WELL AS AT FRONT PREP AREA HAND SINK NEAR SANDWICH, SALAD AND SOUP PREP. INSTRUCTED TO PROVIDE HAND DRYING PROVISION AT HAND-SINK AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C).CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED THE FOLLOWING FOOD ITEMS OUT OF TEMPERATURE LOCATED IN INDULGE GRILL PREP AREA @ IMPROPER HOT HOLDING TEMPERATURES... APPROXIMATELY 7LBS OF COOKED SAUSAGE PATTIES AND LINKS, NOTED TEMPERATURE BETWEEN @68.5F AND 72.5F , AND APPROXIMATELY 5 LBS OF COOKED POTATOES NOTED TEMPERATURE @ 89.0F. INSTRUCTED TO HOLD ALL HOT HELD FOOD ITEMS @ 135F OR HIGHER AT ALL TIMES. MUST MAINTAIN. SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE FOOD DEBRIS ON INTERIOR SURFACES OF CANBINET/REFRIGERATION UNITS IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF ACCUMULATED DEBRIS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER LEAK ON HOT WATER NOZZLE ON HANDSINK IN FRONT PREP AREA NEAR SALAD BAR AND SANDWICH PREP. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE AMOUNT OF STORED MISCELLANEOUS ITEMS, UNUSED EQUIPMENT AND BOXES STORED ON FLOORS IN STORAGE ROOM NEXT TO ICE MACHINE AREA. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ELEVATE AT LEAST 6 INCHES FROM FLOOR IN ORDER TO PREVENT PEST HARBORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNED OUT LIGHT BULBS IN CEILING LOCATED IN DRY STORAGE CLOSET. INSTRUCTED TO REPLACE AND INTENSIFY LIGHTING IN SAID AREA. MUST MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDER. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN ON SITE FOR REVIEW.
  6. Toiles

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST REPAIR LOOSES FAUCET IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPLACE BURNED OUT LIGHT IN DRY STORAGE ROOM. INSTRUCTED TO MAINTAIN.
  7. Toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD AND DEBRIS UNDER AND AROUND PREP TABLES IN 540 CAFE KITCHEN PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN, AT ALL TIMES.
  8. Toiles

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. IN THE SWEET STATION HOT HOLDING UNIT, FOUND 20LBS OF CHICKEN @ 113.4F-120.2F; IN STANLEYS DELI IN GRAB AND GO ICE CONTAINER, FOUND 1.5LBS OF SALAD WITH CHICKEN @ 51.8F AND FOUND .50LB CHICKEN WRAP AT 48.7F. IN THE BRGR BELLY STATION ON COUNTER IN PAN, FOUND 2.5LBS OF FRIED CHICKEN @ 76.5F. AT THE BRGR BELLY FRONT COLD HOLDING UNIT, FOUND 2LBS OF CHOPPED TOMATOES @ 54.7F AND 2LBS OF LIQUID EGGS @ 66.4F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40F OR LOWER OR 140F OR HIGHER AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED THE DENATURED FOOD WITH A TOTAL WEIGHT OF 29LBS, VALUED AT $188.00, DURING INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND THE FOLLOWING HAND SINKS WITHOUT SOAP AND OR PAPER TOWELS: HAND SINK AT FRONT PREP WITHOUT SOAP; MENS AND WOMANS EMPLOYEE RESTROOM IN KITCHEN WITHOUT SOAP AND HAND SINK IN KITCHEN NEAR ENTRY TO FRONT PREP WITHOUT PAPER TOWELS. MUST PROVIDE HOT AND COLD WATER, SOAP AND PAPER TOWELS AT ALL HAND SINKS AT ALL TIMES. OPERATOR CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DUSTY VENTS IN THE MENS EMPLOYEE REST ROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED SENSOR IN EMPLOYEE RESTROOMS NOT PROPERLY TIMED. WATE MUST RUN FOR A MINIMUM OF 15 SECONDS (@ 85f) TO ALLOW FOR PROPER HAND WASHING. MUST MAINTAIN SAME.
  9. Toiles

    4 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED THE 2 DOOR PREP COOLER AT THE DELI STATION TO BE HOLDING IMPROPER TEMPERATURE OF 47 DEGREES, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL IT IS REPAIRED AND HOLDING 40 DEGREES OR BELOW. INSTRUCTED FACILITY THAT UNITS FOR COLD HOLDING MUST BE MAINTAINED AT 40 DEGREES AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS STORED IN THE 2 DOOR REACH IN COOLER AT THE DELI STATION AT IMPROPER TEMPERATURES: POTATO SALAD, 48 DEGREES; PASTA SALAD, 47 DEGREES, COLESLAW, 49 DEGREES. OPERATOR VOLUNTARILY DISCARDED APPROX. 15 LBS WORTH $20 OF PRODUCT. ALSO NOTED CREAM CHEESE STORED AT IMPROPER TEMPERATURE AT AMBIENT TEMPERATURE ON THE SERVICE COUNTER. NOTED APPROX. 4-5 LBS OF CREAM CHEESE WORTH $20 AT 67 DEGREES, WHICH OPERATOR VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED OPERATOR TO HOLD COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED A BOWL BEING USED TO DISPENSE BULK FLOUR IN THE KITCHEN. INSTRUCTED TO PROVIDE A SCOOP WITH A HANDLE TO DISPENSE BULK FOODS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED BROWNISH RESIDUE ACCUMULATING ON THE POTATO SLICER. INSTRUCTED TO CLEAN AFTER EACH USE AND MAINTAIN.
  10. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CRACKED, WOODEN CUTTING BOARDS IN EQUIPMENT STORAGE. OBSERVED ALUMINUM FOIL BEING USED TO LINE THE SHELF UNDER THE GRILL. INSTRUCTED TO REMOVE THESE ITEMS AND MAINTAIN ALL FOOD AND/OR EQUIPMENT STORAGE SURFACES TO BE SMOOTH, DURABLE AN EASILY CLEANABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE CABINET TO THE RIGHT OF THE MAIN FRYERS AND THE CABINET IN THE SANDWICH STATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED COVING DETACHING FROM THE WALL IN THE EQUIPMENT STORAGE ROOM, AND THROUGHOUT THE GRILL STATION. INSTRUCTED TO REPAIR AND MAINTAIN THE COVING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPLACE THE MISSING CEILING TILES IN THE DISH WASHING ROOM. MUST REMOVE DUST ACCUMULATION ON THE VENT COVER NEAR THE LOADING SIDE OF THE DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE FANS IN THE EMPLOYEE RESTROOMS TO BE INOPERABLE. MUST PROVIDE FUNCTIONING VENTILATION FANS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO PROOF OF CERTIFIED FOOD HANDLERS MAINTAINED ON SITE. INSTRUCTED THAT ALL EMPLOYEES MUST BECOME A FOOD HANDLER WITHIN 30 DAYS OF EMPLOYMENT AND PROVIDE DOCUMENTATION OF CERTIFICATION ON SITE.
  11. Réinspection des licences

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR BROKEN CABINET IN THE COFFEE PREP AREA AND REMOVE TAPE. REPAIR BROKEN CABINET DOOR UNDERNEATH THE SODA DISPENSER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN VENT COVERS IN EMPLOYEE LOCKER ROOMS AND REMOVE DUST BUILD UP. ALSO DETAIL CLEAN FRYERS,ALL OTHER COOKING EQUIPMENT AND VENTILATION HOODS THROUGHOUT ALL PREP AREAS AND REMOVE GREASE AND FOOD DEBRIS BUILD UP. DETAIL CLEAN THE INTERIOR OF EACH ICE MACHINE. MUST DETAIL CLEAN THE EXTERIOR OF BULK FOOD ITEM COMTAINERS. DETAIL CLEAN THE INTERIOR OF UNDER COUNTER STORAGE CABINETS IN THE GRILL, COFFEE AND DELI AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS IN WALK IN COOLERS AS NEEDED, IN DRY STORAGE CLOSETS UNDER SHELVING AND IN EMPLOYEE LOCKER ROOMS. MUST ALSO DETAIL CLEAN FLOORS IN PREP AREAS UNDER COOKING EQUIPMENT AND SINKS. KEEP FLOORS DRY UNDER THE ICE MACHINES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS IN PREP AREAS BEHIND COOKING EQUIPMENT, UNDER SINKS AND THROUGHOUT AS NEEDED. ALSO CLEAN WALLS IN EMPLOYEE LOCKER ROOMS. DETAIL CLEAN DUSTY CEILING TILES IN PREP AND DISHWASHING AREAS AS NEEDED.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE BURNED OUT LIGHT BULBS IN THE BEVERAGE WALK IN COOLER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A GREASE TRAP AT THE 3 COMPARTMENT SINK OR PROVIDE PROOF OF INSTALLATION. MUST REPAIR THE LEAKY PIPES UNDERNEATH THE HANDSINK ACROSS FROM THE POT WASHER. REPAIR LEAKS UNDER THE TWO LARGE ICE MACHINES. MUST REPAIR LEAKY PIPES UNDERNEATH THE HAND SINK IN THE GRILL PREP AREA. MUST INSTALL A BACK FLOW DEVICE AT THE SODA DISPENSER OR PROVIDE PROOF OF INSTALLATION. MUST ALSO REPAIR LEAKS AT THE UNUSED TRAY CONVEYOR IN THE LARGE DISHROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MINIMIZE CLUTTER IN THE HALLWAYS, PREP AREAS AND IN THE UNUSED PREP AREA OUTSIDE OF THE BEVERAGE COOLER. MUST REMOVE UNUSED EQUIPMENT. MINIMIZE CLUTTER IN EMPLOYEE WASHROOMS AND IN THE UNUSED CONFERENCE CENTER ROOM.
  12. Réinspection des licences

    9 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LARGE CONVEYOR DISH MACHINE NOT REACHING 180 DEGREES F DURING THE FINAL RINSE CYCLE. FINAL RINSE CYCLE AT DISH MACHINE NOTED AT 165 DEGREES F. MUST REPAIR MACHINE TO ALLOW FOR PROPER UTENSIL SANITATION. THE FINAL RINSE CYCLE MUST REACH 180 DEGREES F.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED APPROXIMATELY 5-10 LIVE SMALL FLIES IN REAR PREP AREA AND IN REAR HALLWAYS. MUST REMOVE EVIDENCE OF INSECTS ON SITE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR BROKEN CABINET IN THE COFFEE PREP AREA AND REMOVE TAPE. REPAIR BROKEN CABINET DOOR UNDERNEATH THE SODA DISPENSER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN VENT COVERS IN EMPLOYEE LOCKER ROOMS AND REMOVE DUST BUILD UP. ALSO DETAIL CLEAN FRYERS,ALL OTHER COOKING EQUIPMENT AND VENTILATION HOODS THROUGHOUT ALL PREP AREAS AND REMOVE GREASE AND FOOD DEBRIS BUILD UP. DETAIL CLEAN THE INTERIOR OF EACH ICE MACHINE. MUST DETAIL CLEAN THE EXTERIOR OF BULK FOOD ITEM COMTAINERS. DETAIL CLEAN THE INTERIOR OF UNDER COUNTER STORAGE CABINETS IN THE GRILL, COFFEE AND DELI AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS IN WALK IN COOLERS AS NEEDED, IN DRY STORAGE CLOSETS UNDER SHELVING AND IN EMPLOYEE LOCKER ROOMS. MUST ALSO DETAIL CLEAN FLOORS IN PREP AREAS UNDER COOKING EQUIPMENT AND SINKS. KEEP FLOORS DRY UNDER THE ICE MACHINES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS IN PREP AREAS BEHIND COOKING EQUIPMENT, UNDER SINKS AND THROUGHOUT AS NEEDED. ALSO CLEAN WALLS IN EMPLOYEE LOCKER ROOMS. DETAIL CLEAN DUSTY CEILING TILES IN PREP AND DISHWASHING AREAS AS NEEDED.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE BURNED OUT LIGHT BULBS IN THE BEVERAGE WALK IN COOLER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A GREASE TRAP AT THE 3 COMPARTMENT SINK OR PROVIDE PROOF OF INSTALLATION. MUST REPAIR THE LEAKY PIPES UNDERNEATH THE HANDSINK ACROSS FROM THE POT WASHER. REPAIR LEAKS UNDER THE TWO LARGE ICE MACHINES. MUST REPAIR LEAKY PIPES UNDERNEATH THE HAND SINK IN THE GRILL PREP AREA. MUST INSTALL A BACK FLOW DEVICE AT THE SODA DISPENSER OR PROVIDE PROOF OF INSTALLATION. MUST ALSO REPAIR LEAKS AT THE UNUSED TRAY CONVEYOR IN THE LARGE DISHROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MINIMIZE CLUTTER IN THE HALLWAYS, PREP AREAS AND IN THE UNUSED PREP AREA OUTSIDE OF THE BEVERAGE COOLER. MUST REMOVE UNUSED EQUIPMENT. MINIMIZE CLUTTER IN EMPLOYEE WASHROOMS AND IN THE UNUSED CONFERENCE CENTER ROOM.
  13. Licence

    9 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LARGE CONVEYOR DISH MACHINE NOT ON AND OPERATING AT THIS TIME. MUST REPAIR MACHINE TO ALLOW FOR PROPER UTENSIL SANITATION.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 40-50 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN THE EMPLOYEE LOCKER ROOMS, IN THE REAR PREP AREAS, IN THE DINING AREAS, IN THE STORAGE CLOSET, IN THE REAR HALLWAY, NEAR THE TWO LARGE ICE MACHINES AND IN THE DISHROOM NEAR THE CONVEYOR DISHWASHING MACHINE. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR BROKEN CABINET IN THE COFFEE PREP AREA AND REMOVE TAPE. REPAIR BROKEN CABINET DOOR UNDERNEATH THE SODA DISPENSER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN VENT COVERS IN EMPLOYEE LOCKER ROOMS AND REMOVE DUST BUILD UP. ALSO DETAIL CLEAN FRYERS,ALL OTHER COOKING EQUIPMENT AND VENTILATION HOODS THROUGHOUT ALL PREP AREAS AND REMOVE GREASE AND FOOD DEBRIS BUILD UP. DETAIL CLEAN THE INTERIOR OF EACH ICE MACHINE. MUST DETAIL CLEAN THE EXTERIOR OF BULK FOOD ITEM COMTAINERS. DETAIL CLEAN THE INTERIOR OF UNDER COUNTER STORAGE CABINETS IN THE GRILL, COFFEE AND DELI AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS IN WALK IN COOLERS AS NEEDED, IN DRY STORAGE CLOSETS UNDER SHELVING AND IN EMPLOYEE LOCKER ROOMS. MUST ALSO DETAIL CLEAN FLOORS IN PREP AREAS UNDER COOKING EQUIPMENT AND SINKS. KEEP FLOORS DRY UNDER THE ICE MACHINES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS IN PREP AREAS BEHIND COOKING EQUIPMENT, UNDER SINKS AND THROUGHOUT AS NEEDED. ALSO CLEAN WALLS IN EMPLOYEE LOCKER ROOMS. DETAIL CLEAN DUSTY CEILING TILES IN PREP AND DISHWASHING AREAS AS NEEDED.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE BURNED OUT LIGHT BULBS IN THE BEVERAGE WALK IN COOLER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A GREASE TRAP AT THE 3 COMPARTMENT SINK OR PROVIDE PROOF OF INSTALLATION. MUST REPAIR THE LEAKY PIPES UNDERNEATH THE HANDSINK ACROSS FROM THE POT WASHER. REPAIR LEAKS UNDER THE TWO LARGE ICE MACHINES. MUST REPAIR LEAKY PIPES UNDERNEATH THE HAND SINK IN THE GRILL PREP AREA. MUST INSTALL A BACK FLOW DEVICE AT THE SODA DISPENSER OR PROVIDE PROOF OF INSTALLATION. MUST ALSO REPAIR LEAKS AT THE UNUSED TRAY WASHER IN THE LARGE DISHROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MINIMIZE CLUTTER IN THE HALLWAYS, PREP AREAS AND IN THE UNUSED PREP AREA OUTSIDE OF THE BEVERAGE COOLER. MUST REMOVE UNUSED EQUIPMENT. MINIMIZE CLUTTER IN EMPLOYEE WASHROOMS AND IN THE UNUSED CONFERENCE CENTER ROOM.
  14. Licence

    0 infraction

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