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90 MILES CUBAN CAFE

2540 W ARMITAGE AVE, CHICAGO, IL 60647 · Restaurant

Résumé des inspections

90 MILES CUBAN CAFE a été inspecté 34 fois par Chicago Department of Public Health depuis le 8 mars 2010. La dernière inspection, le 1 mai 2025, n'a relevé aucune infraction.

9 des 34 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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 12 fois dans 9 inspections distinctes, la plus récente le 28 août 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 10 fois dans 7 inspections distinctes, la plus récente le 20 janvier 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 5 fois dans 5 inspections distinctes, la plus récente le 28 août 2020. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 9 mars 2022. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 19 mars 2019. Par exemple : GLOVES UTILISÉS EN PROPRIÉTÉ

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.

34 inspections

  1. Toiles

    0 infraction

  2. Plainte

    0 infraction

  3. Plainte

    2 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT HANDWASHING SINKS. MUST PROVIDE/POST SIGNAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND SMALL HOLES ON WALLS IN PREPARATION AND DISHWASHING AREAS. MUST SEAL HOLES.
  4. Toiles

    6 infractions

    • 13. ALIMENTS EN BONNE CONDITION, SAUVETE ET NON ADAPTÉS
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • PREP AREAS BULK CONTAINERS NOT LABELED. INSRUCTED MANAGER MUST LABEL ALL PREP AREAS BULK CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-DOOR PREP COOLER (UNDER GRILL) DOOR RUBBER GASKETS MISSING/RIPPED. MUST REPLACE/REPAIR ALL SAID DAMAGED DOOR RUBBER GASKETS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED DUST BUILD UP ON 1ST FLOOR PREP AREA COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN ALL PREP AREAS COOLERS CONDENSERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • PREP AREA FLOORS WITH FOOD BUILD UP AND STANDING WATER UNDER DISHWASH 3-COMPARTMENT SINK. MUST CLEAN FLOOR THROUGHTOUT BOTH PREP AREAS/DISHWASH AREAS AND KEEP FLOOR DRY.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ONE CITY OF CHICAGO CERTIFIED MANAGER WITH EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MUST UPDATE FOOD ALLERGEN TRAINING CERTIFICATE.
  5. Réinspection des toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 REPLACE THE TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER AT THE FRONT PREP AREA.
  6. Toiles

    7 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS (RICE AT 158F) IS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED SEVERAL FOOD ITEMS (CEVICHE AND GUJIRITO) WITHOUT A CONSUMER ADVISORY DISCLOSURE ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE ALL FOODS WHICH CONTAIN RAW INGREDIENTS OR THAT CAN BE ORDERED RAW OR UNDERCOOKED ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTED STORAGE RACKS AND BOTTOM SHELF OF THE 1 DOOR COKE COOLER IN THE BASEMENT FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAINT THE RUSTED AREAS OR REPLACE THE EQUIPMENT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • REPLACE THE TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER AT THE FRONT PREP AREA.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • REPAIR THE DRAIN LINE WATER LEAK BENEATH THE 3 COMPARTMENT SINK IN THE REAR PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FOOD DEBRIS ON THE CEILING OF THE FRONT FOOD PREP AREA.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  7. Réinspection de la plainte

    0 infraction

  8. Plainte

    4 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. OBSERVED CHICKEN AT 45.3F, AND BEEF AT 48.2F INSIDE OF THE 6 DRAWER PREP COOLER IN THE FRONT PREP AREA. ALSO OBSERVED MANGO SALSA AT 51.3F INSIDE OF THE PREP COOLER IN THE REAR FOOD PREP AREA. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25# OF FOOD WORTH $150. PRIORITY 7-38-005. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 75 LIVE SMALL FLIES ON THE WALLS AND CEILING IN THE BASEMENT FOOD PREP AREA AND WASHROOM. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO SELF-CLOSING DOOR DEVICE WAS PROVIDED ON THE WASHROOM DOOR IN BETWEEN THE FRONT AND REAR PREP AREAS. MANAGEMENT INSTRUCTED TO INSTALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CARDBOARD ON THE FLOOR OF THE FRONT PREP AREA BENEATH THE RUBBER MATS. MANAGEMENT INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR.
  9. Réinspection des toiles

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11 OBSERVED FROZEN MEAT STORED IN A PLASTIC GROCERY BAG IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 CLEAN THE INSIDE WALLS OF THE LOW TEMPERATURE DISH MACHINE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED THE BASEMENT EMPLOYEE WASHROOM AND 2ND FLOOR WASHROOM WITHOUT A COVERED WASTE RECEPTACLE. MANAGEMENT INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE IN ALL WASHROOMS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 CLEAN THE FLOOR, WALLS AND CEILING OF THE BASEMENT PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 CLEAN THE VENTILATION HOODS AND FILTERS ABOVE THE COOKING EQUIPMENT IN THE FRONT AND REAR 1ST FLOOR PREP AREAS.
  10. Toiles

    6 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NO SANITIZER WAS DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE. THE DISH MACHINE WAS NOT IN USE AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED TO PROVIDE SANITIZER AND MAINTAIN IT AT 100PPM CHLORINE. PRIORITY 7-38-025. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FROZEN MEAT STORED IN A PLASTIC GROCERY BAG IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE INSIDE WALLS OF THE LOW TEMPERATURE DISH MACHINE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED THE BASEMENT EMPLOYEE WASHROOM AND 2ND FLOOR WASHROOM WITHOUT A COVERED WASTE RECEPTACLE. MANAGEMENT INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE IN ALL WASHROOMS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FLOOR, WALLS AND CEILING OF THE BASEMENT PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • CLEAN THE VENTILATION HOODS AND FILTERS ABOVE THE COOKING EQUIPMENT IN THE FRONT AND REAR 1ST FLOOR PREP AREAS.
  11. Réinspection des toiles

    8 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • Violation Codes: 3-304.14 Inspector Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE
    • 46. GLOVES UTILISÉS EN PROPRIÉTÉ
      • Violation Codes: 3-304.15(B-D) Inspector Comments: INSTRUCTED MANAGER TO HAVE EMPLOYEES TO WEAR GLOVES WHILE HANDLING READY TO EAT FOODS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REFRIGERATOR #1 IN REAR PREP AREA AND DINING AREA REFRIGERATOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE,WHEEL BASES
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • Violation Codes: 4-301.16 Inspector Comments: OBSERVED ICE AND BEVERAGES BEING DUMPED INTO HAND SINK IN REAR BEVERAGE STATION AREA.MUST PROVIDE A SINK TO DISCARD LIQUID WASTE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Violation Codes: 6-201.16 Inspector Comments: MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN FRONT DINING AREA BEVERAGE STATION
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Violation Codes: 6-201.13 Inspector Comments: MUST GROUT FLOOR IN FRONT & REAR PREP AREAS,REAR DISH WASHING AREA.MUST REPAIR OR REPLACE BROKEN FLOOR TILES AND GAPS BETWEEN WALL AND FLOOR IN FRONT PREP AREA AND WHERE NEEDED.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT # 2279508 3/15/19 NOT CORRECTED #58 - STILL FOUND NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED FACILITY THAT ALL CITY OF CHICAGO CERTIFIED FOOD SERVICES MANAGERS MUST MAINTAIN CERTIFICATES ON SITE.(PRIORITY FOUNDATION 7-42-090)
  12. Toiles

    23 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVED THE PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW WHILE TCS READY TO EAT FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (RICE,PORK,BEEF,ETC) MUST BE ON SITE AT ALL TIMES AND PROVIDE CERTIFICATE.(PRIORITY FOUNDATION 7-38-012)
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • Violation Codes: 2-102.14(N) Inspector Comments: - FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. (PRIORITY FOUNDATION VIOLATION 7-38-010)
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED BARE HAND CONTACT BY MALE FOOD HANDLER PUTTING READY TO EAT (SHREEDED LETTUCE,SLICED TOMATOE AND BREAD ON A SANDWICH WITHOUT USING GLOVES OR UTENSILS.MUST PROVIDE GLOVES OR UTENSILS FOR READY TO EAT FOODS.(PRIORITY 7-38-010)
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • Violation Codes: 3-603.11 Inspector Comments: - FOUND NO REMINDER ON FACILITY'S MENUS FOR APPLICABLE ITEMS. INSTRUCTED FACILITY TO CORRECT AND MAINTAIN. (PRIORITY FOUNDATION VIOLATION 7-38-005)
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MUST PROVIDE A THERMOMETER FOR HOT HOLDING CABINET.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DOIT ÉTIQUETER LES CONTENEURS DE STOCKAGE DES ALIMENTS SI LES ALIMENTS NE SONT PAS DANS L'EMBALLAGE ORIGINAL.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED AN APPX "1/2-3/4" GAP ALONG BOTTOM OF FRONT DOOR AND IN CENTER OF PATIO DOORS.MUST MAKE DOORS TIGHT FITTING.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • MUS STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 46. GLOVES UTILISÉS EN PROPRIÉTÉ
      • INSTRUCTED MANAGER TO HAVE EMPLOYEES TO WEAR GLOVES WHILE HANDLING READY TO EAT FOODS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REFRIGERATOR #1 IN REAR PREP AREA AND DINING AREA REFRIGERATOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REMOVE SOILED CARDBOARD FROM DRY FOOD STORAGE SHELVES IN BASEMENT PREP AREA.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACE IN BASEMENT PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE,WHEEL BASES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED ICE AND BEVERAGES BEING DUMPED INTO HAND SINK IN REAR BEVERAGE STATION AREA.MUST PROVIDE A SINK TO DISCARD LIQUID WASTE.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED WASTE WATER WITH GREASE AND FOOD DEBRIS OVER FLOWING FROM TOPSIDE OF GREASE TRAP AT 3- COMPARTMENT SINK IN REAR DISH WASHING AREA.INSTRUCTED MANAGER TO USE ADDITIONAL 3- COMPARTMENT SINK OR DISH MACHINE TO WASH DISHES.MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST REPAIR OR REPLACE BROKEN SELF CLOSING DEVICE ON STAFF TOILET ROOM DOOR LEADING TO PREP AREA IN BASEMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST GROUT FLOOR IN FRONT & REAR PREP AREAS,REAR DISH WASHING AREA.MUST REPAIR OR REPLACE BROKEN FLOOR TILES AND GAPS BETWEEN WALL AND FLOOR IN FRONT PREP AREA AND WHERE NEEDED,LOOSE WALL PANEL IN REAR PREP AREA NEAR COOKING EQUIPMENT
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN HOT WATER AREA.MUST REMOVE STANDING WATER FROM FLOOR BEHIND COOKING EQUIPMENT IN REAR PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST SCRAPE AND PAINT PEELING PAINT ON CEILING IN FRONT DINING AREA BEVERAGE STATION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN HOT WATER TANK AREA,BEVERAGE CLOSET.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPLACE BURNT OUT LIGHT IN FRONT PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN DEBRIS BUILD UP ON FILTERS AND HOOD AT COOKING EQUIPMENT.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT # 2184753 7/18/18 NOT CORRECTED #58 -FOUND NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED FACILITY THAT ALL CITY OF CHICAGO CERTIFIED FOOD SERVICES MANAGERS MUST MAINTAIN CERTIFICATES ON SITE.(PRIORITY FOUNDATION 7-42-090)
  13. Plainte

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • - FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • - OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY(TCS) FOOD AT IMPROPER TEMPERATURES: IN THE WALK IN COOLER-FOUND 5LBS OF COOKED BEEF AT 51.8F AND 1/2LB OF COOKED RICE AT 47.9F; IN THE 2 DOOR PREP COOLER IN THE KITCHEN- 2LBS OF COOKED BEEF AT 48.7F, 1LB OF TUNA AT 51.8F, 1LB OF COOKED YUCA AT 48.8F, 2.5 LBS OF HAM CROQUETAS AT 48.2F, 2LBS OF BEEF EMPANADAS AT 48.0F, 2.5LBS OF CHICKEN EMPANADAS AT 48.4F, 2LBS OF CHORIZO EMPANADAS AT 48.1F, 2LBS OF MOZZARELLA EMPANADAS AT 49.3F, 2LBS OF SHRIMP EMPANADAS AT 47.8F, AND 2LBS OF VEGETABLE EMPANADAS AT 48.0F. INSTRUCTED FACILITY TO MAINTAIN ALL TCS FOOD AT 41F OR BELOW OR 135F OR ABOVE. OPERATOR DISCARDED AND DENATURED SAID FOODS WITH A STATED VALUE OF $120. PRIORITY CITATION ISSUED 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • - FOUND NO REMINDER ON FACILITY'S MENUS FOR APPLICABLE ITEMS. INSTRUCTED FACILITY TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • - OBSERVED FOOD EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE HANDLING FOODS AND/OR IN FOOD PREP AREAS. INSTRUCTED FACILITY TO CORRECT AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • - FOUND FOOD DISPENSING UTENSILS STORED IN SANITIZER SOLUTION. INSTRUCTED FACILITY TO STORE IN AN APPROPRIATE MANNER AND TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • - FOUND DIRT AND FOOD DEBRIS ON THE FLOORS THROUGHOUT THE KITCHEN AREAS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • - FOUND NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED FACILITY THAT ALL CITY OF CHICAGO CERTIFIED FOOD SERVICES MANAGERS MUST MAINTAIN CERTIFICATES ON SITE.
  14. Plainte

    3 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Observed the basement prep area hand sink inaccessible due to a large pan resting over the basin. Observed the patio hand sink inaccessible due to a dump filter in sink to catch straws and drink garnishes. Instructed facility to maintain all hand sinks accessible at all times. Facility removed said items during inspection. Critical violation 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed cardboard being used as shelving liners in the basement prep area. Instructed facility to remove and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed cardboard on the floor in the large 1st floor kitchen. Instructed facility to remove and maintain. Observed broken/missing floor tiles in the large kitchen near the hot hold line. Instructed facility to repair and maintain. Observed the basement prep area floor to be rough. Instructed facility to repair and maintain smooth and easily cleanable. Observed food debris and oil accumulated on the floor in the large kitchen under and around all equipment. Instructed facility to clean and maintain.
  15. Réinspection des toiles

    0 infraction

  16. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURE ON PREP TABLE ON BASEMENT FOOD PREP AREA. OBSERVED COOKED CHICKEN AT 157.5F MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD 15LBS OF FOOD VALUE OF $60.00. 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
      • HAND WASHING FACILITIES NOT MAINTAINED. OBSERVED NO HANDSOAP AT THE EXPOSED HAND WASHING IN REAR MAIN KITCHEN FOOD PREP AREA AT THIS TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT HANDSOAP MUST BE AVAILABLE AT AL HAND SINKS AT ALL TIMES. MANAGER PROVIDED HANDSOAP DURING INSPECTION. CRITICAL VIOLATION. 7-38-030.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • DISH WASHING FACILITIES NOT MAINTAINED. OBSERVED 3-COMPARTMENT SINK LOCATED NEXT TO EXPOSED HAND WASHING SINK IN REAR MAIN KITCHEN FOOD PREP AREA NOT MAINTAINED AT THIS TIME OF INSPECTION WHILE RUNNING AND DRAINING WATER IN THE LEFT SIDE OF 3-COMPARTMENT SINK, CLEAR WATER COMING UP FROM MIDDLE COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT INADEQUATE WASTE WATER DISPOSAL AND FOUL ODOR. SERIOUS VIOLATION 7-38-030.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED KNIVES IMPROPERLY STORED BETWEEN PREP COOLER AND HOT HOLDING UNIT IN FRONT PREP AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RACK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN FRONT PREP AREA AND REAR KITCHEN AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT ON VENTILATION FAN COVER INSIDE FRONT BAR COOLER. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND 3-COMPARTMENT SINK AND DISH WASHING MACHINE. MUST CLEAN AND MAINTAIN. MUST MAINTAIN FLOOR DRY IN REAR DISHWASHING AREA TO PREVENT PEST BREADING. MUST REGROUT FLOOR IN REAR MAIN KITCHEN FOOD PREP AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT PREP AREA AND REAR MAIN KITCHEN AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  17. Toiles

    0 infraction

  18. Réinspection de la plainte

    0 infraction

  19. Plainte

    12 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURES OF THE FOLLOWING EQUIPMENT TO BE IMPROPER:-WALK IN COOLER-48.3F,SERVICE PREP COOLER 51.3F AND WALK IN FREEZER 28.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS READING 40F AND BELOW FOR COLD HOLDING EQUIPMENT AND 0F FOR FREEZER. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CRITICAL VIOLATION #7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER, SERVICE PREP COOLER AT THE REAR AND WALK IN FREEZER: EMPANADAS (5#) 51.6F, CHICKEN (30#) 48.0F, EGGS (25#) 50.2F, VARIOUIS HAM PRODUCTS (46#) 46.3F-49.1F, MEDIA NOCHE(HAM AND PORK SANDWICHES 18#)54.1F, SALMON (2#) 46.7F, RICE AND BEANS (10#) 45.3F. SKIRT STEAK (50#) 46.7F, WHITE AND YELLOW RICE (40#) 48.9-49.1F, PROVOLONE CHEESE (20#) 49.0F, AMERICAN CHEESE (20#) 48.2F, CUT LETTUCE (5#) 51.1F, TUNA (2#) 48.8F, SOY (2#) 48.3F, PROK STEW (2#) 46.7F BRISKET (20#) (46.7) MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF ABOVE PRODUCTS, APPROX 278# WORTH $3500 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A).
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • NOTED EMPLOYEES HANDLING READY TO EAT FOODS AT THE FRONT PREP AREA WITHOUT WEARING GLOVES. NOTED OTHER EMPLOYEE, WHILE WEARING GLOVES, CRACK 2 RAW EGGS AND CHANGE GLOVES WITHOUT WASHING HANDS IN BETWEEN. INSTRUCTED TO CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. MUST ALSO WASH HANDS AFTER EACH CHANGE OF GLOVES AND WHEN CHANGING TASK OR MOVING FROM ONE PREP AREA TO ANOTHER. CRITICAL VIOLATION #7-38-010.
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • NOTED EMPLOYEE WASHING AND RINSING DISHES AT THE 3 COMPARTMENT SINK WITHOUT PROPERLY WASHING, RINSING AND SANITIZING (SINK NOT SET UP. INSTRUCTED TO ALWAYS WASH, RINSE AND SANITIZE EQUIPMENTS. CRITICAL VIOLATION 7-38-030
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • NOTED THE FOLLOWING MINOR VIOLATIONS FROM REPORT #1442088 DATED 8/21/2016 NOT CORRECTED:-#31)OBSERVED KNIVES STORED BETWEEN HOT HOLDING UNIT AND PREP COOLER AT THE FRONT PREP AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RACK TO PREVENT CONTAMINATION.#32)OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN FREEZER AND REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.#43)OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN REAR PREP AREA. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.MUST CORRECT ALL ABOVE VIOLATIONS. SERIOUS VIOLATION #7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED 3 COMPARTMENT SINKS WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR ALL 3 COMPARTMENT SINKS. NOTED A 3 COMPARTMENT SINK AT THE BASEMENT PREP AREA WITH NO DRAIN BOARDS. MUST INSTALL DRAIN BOARDS AT THE SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.NOTED DIRTY AND STAINED CUTTING BOARDS AT THE PREP AREAS. INSTRUCTED TO DETAIL CLEAN ALL CUTTING BOARS AND SANITIZE OR REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN POOR REAPIR IN REAR UTENSIL WASHING/PREP AREAS, BROKEN FLOOR TILES. MUST REPAIR FLOOR TO BE SMOOTH AND EASILY CLEANABLE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ACCUMULATED DUST ON DINING ROOM AND PREP AREA CEILING AND WALL VENT COVERS. MUST CLEAN AND MAINTAIN SAME.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • NOTED EMPLOYEE BATHROOM DOOR AT THE BASEMENT PREP AREA NOT SELF CLOSING. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE AT THE DOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED NO EXPOSED HAND WASH SINK AT THE BASEMENT PREP AREA. INSTRUCTED TO INSTALL A HAND WASH SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE...NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN....NOTED LEAKAGE AT ONE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. NOTED A PIPE DRAINING INSIDE THE ONE COMPARTMENT SINK AT THE REAR DISH MACHINE AREA. INSTRUCTED TO REMOVE AND REDIRECT ALL DRAINS INTO THE FLOOR DRAINS. NO EXHAUST VENTILATION IN BASEMENT EMPLOYEE WASHROOM. MUST INSTALL MECHANICAL VENTILATION OR HAVE WINDOW THAT IS OPENABLE AND SCREENED.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • UNUSED EQUIPMENT, BUCKETS, BUS TUBS ETC. STORED IN OUTSIDE PATIO/GANGWAY AREAS. MUST REMOVE ALL OUTSIDE STORED ITEMS TO PREVENT PEST HARBORAGE.
  20. Plainte abrégée

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED KNIVES STORED BETWEEN HOT HOLDING UNIT AND PREP COOLER AT THE FRONT PREP AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RACK TO PREVENT CONTAMINATION
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN FREEZER AND REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED PEELING PAINT ON WALL BEHIND 3-COMPARTMENT SINK. MUST REPAINT AND MAINTAIN. OBSERVED OPENINGS INTO CEILING ABOVE PREP TABLES IN REAR PREP AREA. MUST SEAL AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HAND WASHING SINK DRAINING SLOW AT THE FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN REAR PREP AREA. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  21. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED KNIVES STORED BETWEEN HOT HOLDING UNIT AND PREP COOLER AT THE FRONT PREP AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RACK TO PREVENT CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN FREEZER AND REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED PEELING PAINT ON WALL BEHIND 3-COMPARTMENT SINK. MUST REPAINT AND MAINTAIN. OBSERVED OPENINGS INTO CEILING ABOVE PREP TABLES IN REAR PREP AREA. MUST SEAL AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HAND WASHING SINK DRAINING SLOW AT THE FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN REAR PREP AREA. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  22. Plainte abrégée

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS INSIDE THE WALK IN COOLER NEEDS CLEANING UNDER SHELVING, ALONG THE WALL AND IN CORNERS. ALSO FLOORS AROUND EQUIPMENT IN THE PREP AREAS NEED CLEANING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  23. Toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS INSIDE THE WALK IN COOLER NEEDS CLEANING UNDER SHELVING, ALONG THE WALL AND IN CORNERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  24. Réinspection des toiles

    0 infraction

  25. Réinspection des toiles

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • THE REAR KITCHEN DOOR NOT RODENT-PROOFED AS REQUIRED.THE SAID DOOR MUST BE RODENT PROOFED ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY. THE SAID DOOR MUST BE TIGHT FITTING.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • THE EXHAUST FAN AND COOKING AREA IS GREASY, CLEAN AND DEGREASE ALL FOOD AND NON-FOOD CONTACT SURFACES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE WALK IN COOLER HAS AN ICED UP COIL, THE WALK IN FREEZER HAS ONE BROKEN FAN AND THE CLEAN DISH RACK AND HOOD INTERIOR IS FULL OF GREASE, CLEAN ALL FOOD EQUIPMENT OF FOOD AND GREASE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE KITCHEN AND COOLER DOORS ARE DIRTY AND PEELING, REPAIR AND RESEAL THE WALLS AND DOORS SO THEY ARE SMOOTH, SANITARY AND LIGHT IN COLOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REMOVE SPRAYER INSTALLED ABOVE THE EXPOSED HANDSINK LOCATED AT THE WEST DINING AREA.
  26. Réinspection des toiles

    12 infractions

    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • OBSERVED DISHMACHINE CLOGGED AND DISPENSING OUT WASTE WATER FROM FRONT TRAY WHEN CYCLES ARE RAN DURING THIS INSPECTION.OBSERVED OWNER PUMPING OUT WASTE WATER FROM SAID TRAY WITH A LARGE WET/DRY VAC AT THIS TIME.INSTRUCTED TO CEASE AT ONCE,WASTE WATER ONTO FLOOR IN THE KITCHEN FOOD PREP AREAS.DISHMACHINE IS UNABLE TO OPERATE AT THIS TIME. CRITICAL VIOLATION 7-38-030.
    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • CONTINUED NON COMPLIANCE FROM REPORT DATED 10/21/2013, FOR REPORT #1343521. 24 THE THREE COMPARTMENT SINK CENTER COMPARTMENT AND SPLIT SEAM AT THE TOP EDGE OF SAID SINK LEAKS, REPAIR THE LEAKING SINK , AND HAVE THE TOP OF THE SINK WELDED AND SMOOTHED OUT. 7-38-030. 10/28/2013.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND THE REAR OUTSIDE STORAGE ROOM.THE OVERHEAD GARAGE DOOR IS NOT RODENT-PROOF 1/4" MODE OF ENTRY.THE SAID DOOR MUST BE RODENT PROOFED ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY.THE GARAGE IS USED TO STORE REFRIGERATION UNITS,STORAGE AREAS. SERIOUS VIOLATION 7-38-020.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • VIOLATION UPGRADED TO A PREVIOUS SERIOUS NOT CORRECTED, SEE VIOLATION #14, ABOVE.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE ICE BUILD-UP ON REFRIGERATION UNIT STORED INSIDE THE GARAGE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • THE EXHAUST FAN AND COOKING AREA IS GREASY, CLEAN AND DEGREASE ALL FOOD AND NON-FOOD CONTACT SURFACES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE WALK IN COOLER HAS AN ICED UP COIL, THE WALK IN FREEZER HAS ONE BROKEN FAN AND THE CLEAN DISH RACK AND HOOD INTERIOR IS FULL OF GREASE, CLEAN ALL FOOD EQUIPMENT OF FOOD AND GREASE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • THE FRONT AND REAR KITCHENS HAVE DAMAGED AND UNSANITARY FLOOR PERIMETERS AND BASEBOARDS. REPAIR AND RESEAL THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND EASY TO CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE KITCHEN AND COOLER DOORS ARE DIRTY AND PEELING, REPAIR AND RESEAL THE WALLS AND DOORS SO THEY ARE SMOOTH, SANITARY AND LIGHT IN COLOR.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO METAL STEM THERMOMETER WAS BEING USED TO CHECK THE KITCHEN FOOD TEMPERATURES, OBTAIN AND USE AN INSTANT READ THERMOMETER DAILY.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • THE SANITIZER BOTTLE IS NOT MARKED. LABEL ALL CLEANING AND SANITIZING CHEMICALS.
  27. Toiles

    7 infractions

    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • THE THREE COMPARTMENT SINK CENTER COMPARTMENT AND SPLIT SEAM AT THE TOP EDGE OF SAID SINK LEAKS, REPAIR THE LEAKING SINK , AND HAVE THE TOP OF THE SINK WELDED AND SMOOTHED OUT. 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • THE EXHAUST FAN AND COOKING AREA IS GREASY, CLEAN AND DEGREASE ALL FOOD AND NON-FOOD CONTACT SURFACES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE WALK IN COOLER HAS AN ICED UP COIL, THE WALK IN FREEZER HAS ONE BROKEN FAN AND THE CLEAN DISH RACK AND HOOD INTERIOR IS FULL OF GREASE, CLEAN ALL FOOD EQUIPMENT OF FOOD AND GREASE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • THE FRONT AND REAR KITCHENS HAVE DAMAGED AND UNSANITARY FLOOR PERIMETERS AND BASEBOARDS. REPAIR AND RESEAL THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND EASY TO CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE KITCHEN AND COOLER DOORS ARE DIRTY AND PEELING, REPAIR AND RESEAL THE WALLS AND DOORS SO THEY ARE SMOOTH, SANITARY AND LIGHT IN COLOR.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO METAL STEM THERMOMETER WAS BEING USED TO CHECK THE KITCHEN FOOD TEMPERATURES, OBTAIN AND USE AN INSTANT READ THERMOMETER DAILY.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • THE SANITIZER BOTTLE IS NOT MARKED. LABEL ALL CLEANING AND SANITIZING CHEMICALS.
  28. Réinspection des toiles

    0 infraction

  29. Toiles

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED WALK-IN COOLER AND REACH-IN PREP COOLER IN POOR REPAIR, NOT BEING PROPERLY MAINTAIN, TEMPS. READING 45.0-59.0'F, ON BOTH WALK-IN AND REACH-IN COOLER-REACH-IN READING 59.0'F AND WALK-IN COOLER -50'F CRITICAL CITATION ISSUED: 7-38-005 (A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED COOKED AND PREPARED FOODS INSIDE COOLER AT IMPROPER TEMP. READING BETWEEN 59.0-WIC-50'F, SEE ATTACHED LIST OF DISCARDED FOODS AND COST TOTAL, TOTAL POUNDS, 477 AND TOTAL COST $7,143.412, ALL FOODS DUMPED AND DENATURE, CRITICAL CITATION ISSUED: 7-38-005 (A)
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • 2 COMPARTMENT SINK NOT MAINTAINED WATER BACK-UP AT SINK IN KITCHEN PREP AREA, SERIOUS CITATION ISSUED:7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLAC ALL STAINED AND PITTED CUTTING BOARDS THROUGHOUT PREP AREAS,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN: INTERIOR OF ALL COOLERS AND FREEZERS, TOPS AND SIDES OF ALL COOKING EQUIPMENT, AND VENTS IN WALK-IN COOLER
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOOR THROUGHOUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN WALL KITCHEN AREA BY THREE COMP SINK, REMOVE BLACK MOLD, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE LIGHT SHIELD INSIDE COOLERS AND FREEZERS IN KITCHEN PREP AREA
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE A BACK FLOW PREVENTER AT COFFEE MACHINE, AND MOP SINK
  30. Toiles

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOODS ON PREP WORKING TABLES AT REAR KITCKEN AT IMPROPER TEMPERATURES COOKED PORK 100.0F=35#,COOKED CHORIZO 120.0F=25#,COOKED RICE 98.0F=10#.NO TEMPERATURE LOGS ON SITE,MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS.TOTAL DOLLAR VALUE $203.51.CITATION ISSUED 7-38-005A CRITICAL. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F FOR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE.
    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.FOUND NO RUNNING HOT WATER ON PREMISES,SUPERVISOR CDPH NOTIFIED REGARDING SUCH, LICENSE PLUMBER ARRIVED ON SITE DURING INSPECTION,HOT RUNNING WATER NOW RECOVERED. CRITICAL CITATION ISSUED
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/REPAIR RUSTY SHELVINGS IN WALK-IN-COOLER USING A NON-TOXIC FINISH.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Clean and degrease the cooking equipment,ovens and surfaces in detail,coolers,cutting boards,shelvings in kitchen,manual can opener,housing attached.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT REQUIRE A DETAIL CLEANING.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS OVER REAR KITCHEN AREAS NOT SHIELDED-MUST PROVIDE.
  31. Plainte abrégée

    0 infraction

  32. Réinspection de la plainte

    1 infraction

    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees must wear garments that are clean and of washable character and nature. MINOR VIOLATION FROM 05-28-10 INSPECTION OBSERVED FOOD SERVICE EMPLOYEES AT FRONT KITCHEN HANDLING FOOD WITHOUT HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHEN HANDLING FOOD AT ALL TIMES.
  33. Empoisonnement alimentaire présumé

    3 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS ON PREP COUNTERS AT FRONT KITCKEN AT IMPROPER TEMPERATURES CHICKEN,11PDS.=50.5F,BEEF =3PDS. 47.6F,POTATO BEEF ROLLS,21/2PDS.48.5F RESPECTIVELY;ABOVE PRODUCTS WAS LEFT OUT FOR OVER 2HRS.CITATION ISSUED 7-38-005A CRITICAL. INSTRUCTED TO HAVE FOODS OF SUCH MAINTAINED IN COOLERS AT 40F OR BELOW AT ALL TIMES ABOVE SAID FOODS WAS DISCARDED AND DENATURED WITH SANITIZER AT TOTAL COST OF $151.50.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED ABOUT 2-5 HOUSEFLIES IN DINING,MANAGER HAD DOORS AT FRONT REAR OUT DOOR CAFES OPEN.CITATION ISSUED 7-38-020,IMPROPER PEST CONTROL PRACTICE,INSTRUCTED TO HAVE DOORS CLOSED AT ALL TIMES,OR PROVIDE SCREEN ON ABOVE SAID DOOR TO PRVENT INSECTS AND RODENTS GAINING ACESS INTO FACILITY. WILL BE BACK FOR RE-INSPECTION ON 06-04-10.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE EMPLOYEES AT FRONT KITCHEN HANDLING WITH OUT HAIR RESTRAINTS,INSTRUCTED TO HAVE HAIR RESTRAIN ON WHEN HANDLING FOODS AT ALL TIMES.
  34. Toiles

    2 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST EMPTY OPENED CAN FOOD INTO STORABLE CONTAINER SUCH AS PLASTIC,GLASS,OR STAINLSS BEFORE STORING IN COOLER. ALSO DISH RACKS MUST ELEVATED 6" OFF FLOOR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSIDE HOOD-WALLS AT FRONT KITCHEN AND INSIDE COMPARTMENT PANELS OF DEEP FRYERS AT SAME LOCATION,AND PLASTIC CURTAIN ON WALK-IN COOLER WITH GREASE AND FOOD SPLASHES . ALSO REACH-IN FREEZER AT REAR KITCHEN WITH EXCESSIVE ICE BUILD UP NEEDS TO DEFROSTED AND CLEAN.

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