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AL KABEER RESTAURANT

6426 N WESTERN AVE, CHICAGO, IL 60645 · Restaurant

Résumé des inspections

AL KABEER RESTAURANT a été inspecté 15 fois par Chicago Department of Public Health depuis le 16 août 2022. La dernière inspection, le 21 juillet 2026, n'a relevé aucune infraction.

8 des 15 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 0 infraction relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination et Ravageurs.

Les 4 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.

  • 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 7 fois dans 5 inspections distinctes, la plus récente le 18 mars 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 18 mars 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 10 janvier 2025. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 une fois le 14 octobre 2022. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 10 fois dans 3 inspections distinctes, la plus récente le 18 mars 2025. Par exemple : UTENSILS DANS L ' UTILISATION: 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.

15 inspections

  1. Plainte

    0 infraction

  2. Plainte

    0 infraction

  3. Plainte

    0 infraction

  4. Plainte

    0 infraction

  5. Réinspection de la plainte

    8 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.12--- NOTED CASES OF DRY LENTIL BEANS AND BAGS OF RAW ONIONS BEING STORED ON THE OUTDOOR REAR PATIO ON THE GROUND. INSTRUCTED TO REMOVE FROM THE OUTDOOR AREA, STORE INSIDE THE PREMISES AND PROTECTED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • 3-304.12--- NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE THREE COMPARTMENT SINK. MUST PROVIDE A PROPER KNIFE HOLDER.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • : 4-803.11--- NOTED SOILED LINENS BEING STORED OUTDOORS ON THE PATIO IN AN OPEN CONTAINER. MUST STORE IN A SEALED CONTAINER.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • 4-903.11(A;C)--- NOTED TO GO FOOD CONTAINERS BEING STORED ON THE OUTDOOR PATIO ON THE GROUND, OPEN AND EXPOSED TO CONTAMINATION. INSTRUCTED TO REMOVE FROM THE PATIO AND STORE PROTECTED INDOORS.----ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E)--- MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.---BURNT, MELTED PLASTIC RICE COOKER AND PLASTIC BLENDER REPAIRED WITH TAPE, MUST REPLACE. 4-101.19--- MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE REAR HALLWAY STORAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13--- ALL SHELVING THROUGHOUT THE FACILITY WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT. 4-601.11(B)--- INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT INCLUDING COOLERS AND FREEZERS WITH FOOD DEBRIS. MUST CLEAN NAD MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17--- DIRTY LIGHT SHIELD ABOVE THE FOOD PREP AREA. MUST CLEAN AND MAINTAIN. 6-201.11---- ALL WALLS AND FLOORS THROUGHOUT THE FOOD PREP AREA, DISH AREA, WASHROOM AND REAR REFRIGERATION AREA WITH DIRT, FOOD DEBRIS AND SPLATTER. MUST CLEAN AND MAINTAIN.----NOTED EXPANDING SPRAY FOAM BEING USED AS A SEALANT ON THE CEILING VENTILATION ABOVE THE THREE COMPARTMENT SINK AND THE HAND WASHING SINK, BUMPY, UNEVEN AND UNABLE TO CLEAN. INSTRUCTED TO REMOVE/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.----DAMAGED WALLS AND CEILING IN THE WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----HOLE IN THE CEILING IN THE REAR REFRIGERATION AREA. MUST SEAL. 6-501.114--- ALL UNUSED, UNNECESSARY ITEMS STORED THROUGHOUT THE REAR PATIO SUCH AS A TOILET, NUMEROUS SHOPPING CARTS, FURNITURE ETC. MUST BE REMOVED TO PREVENT PEST HARBORING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
  6. Réinspection de la plainte

    10 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.12--- NOTED CASES OF DRY LENTIL BEANS AND BAGS OF RAW ONIONS BEING STORED ON THE OUTDOOR REAR PATIO ON THE GROUND. INSTRUCTED TO REMOVE FROM THE OUTDOOR AREA, STORE INSIDE THE PREMISES AND PROTECTED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • : 3-304.14--- EXTREMELY SOILED WIPING CLOTHS THROUGHOUT THE PREMISES. MUSTSTORE WIPING CLOTHS IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • 3-304.12--- NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE THREE COMPARTMENT SINK. MUST PROVIDE A PROPER KNIFE HOLDER.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-803.11--- NOTED SOILED LINENS BEING STORED OUTDOORS ON THE PATIO IN AN OPEN CONTAINER. MUST STORE IN A SEALED CONTAINER.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • 4-903.11(A;C)--- NOTED TO GO FOOD CONTAINERS BEING STORED ON THE OUTDOOR PATIO ON THE GROUND, OPEN AND EXPOSED TO CONTAMINATION. INSTRUCTED TO REMOVE FROM THE PATIO AND STORE PROTECTED INDOORS.----ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E)--- MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.---BURNT, MELTED PLASTIC RICE COOKER AND PLASTIC BLENDER REPAIRED WITH TAPE, MUST REPLACE. 4-101.19--- MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE REAR HALLWAY STORAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13--- ALL SHELVING THROUGHOUT THE FACILITY WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT. 4-601.11(B)--- INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT INCLUDING COOLERS AND FREEZERS WITH FOOD DEBRIS. MUST CLEAN NAD MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • : 6-201.17--- DIRTY LIGHT SHIELD ABOVE THE FOOD PREP AREA. MUST CLEAN AND MAINTAIN. 6-201.11---- ALL WALLS AND FLOORS THROUGHOUT THE FOOD PREP AREA, DISH AREA, WASHROOM AND REAR REFRIGERATION AREA WITH DIRT, FOOD DEBRIS AND SPLATTER. MUST CLEAN AND MAINTAIN.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----NOTED EXPANDING SPRAY FOAM BEING USED AS A SEALANT ON THE CEILING VENTILATION ABOVE THE THREE COMPARTMENT SINK AND THE HAND WASHING SINK, BUMPY, UNEVEN AND UNABLE TO CLEAN. INSTRUCTED TO REMOVE/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.----DAMAGED WALLS AND CEILING IN THE WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----HOLE IN THE CEILING IN THE REAR REFRIGERATION AREA. MUST SEAL. 6-501.114--- ALL UNUSED, UNNECESSARY ITEMS STORED THROUGHOUT THE REAR PATIO SUCH AS A TOILET, NUMEROUS SHOPPING CARTS, FURNITURE ETC. MUST BE REMOVED TO PREVENT PEST HARBORING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • : 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 3-4-25 #2613107. #48-NOTED OVERSIZED POTS THROUGHOUT THE PREMISES UNABLE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. THREE COMPARTMENT SINK NOT LARGE ENOUGH. MUST PROVIDE A LARGER THREE COMPARTMENT SINK FOR THE OVER SIZED POTS, REMOVE ALL OVER SIZED POTS OR PROVIDE A WRITTEN PROCEDURE TO DEMONSTRATE AN EFFECTIVE MEANS TO WASH, RINSE AND SANITIZE SUCH POTS. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
  7. Plainte

    18 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • THE PERSON IN CHARGE DURING THE INSPECTION, WHILE TCS FOODS WERE BEING PREPARED, DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. THE P.I.C HAD A SERVSAFE CERTIFICATE WITH AN EXAM DATE OF 9-28-23 AND STATES THE POSTED CITY CERTIFICATE ON THE PREMISES WITH THE SAME NAME IS NOT HIS CERTIFICATE. INSTRUCTED TO OBTAIN A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO SOAP FOR HAND WASHING PURPOSES LOCATED AT THE PREP/DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO PAPER TOWELS AT THE PREP/DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED CASES OF DRY LENTIL BEANS AND BAGS OF RAW ONIONS BEING STORED ON THE OUTDOOR REAR PATIO ON THE GROUND. INSTRUCTED TO REMOVE FROM THE OUTDOOR AREA, STORE INSIDE THE PREMISES AND PROTECTED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • EXTREMELY SOILED WIPING CLOTHS THROUGHOUT THE PREMISES. MUSTSTORE WIPING CLOTHS IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE THREE COMPARTMENT SINK. MUST PROVIDE A PROPER KNIFE HOLDER.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • NOTED SOILED LINENS BEING STORED OUTDOORS ON THE PATIO IN AN OPEN CONTAINER. MUST STORE IN A SEALED CONTAINER.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • NOTED TO GO FOOD CONTAINERS BEING STORED ON THE OUTDOOR PATIO ON THE GROUND, OPEN AND EXPOSED TO CONTAMINATION. INSTRUCTED TO REMOVE FROM THE PATIO AND STORE PROTECTED INDOORS.----ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE REAR HALLWAY STORAGE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.---BURNT, MELTED PLASTIC RICE COOKER AND PLASTIC BLENDER REPAIRED WITH TAPE, MUST REPLACE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NOTED OVERSIZED POTS THROUGHOUT THE PREMISES UNABLE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. THREE COMPARTMENT SINK NOT LARGE ENOUGH. MUST PROVIDE A LARGER THREE COMPARTMENT SINK FOR THE OVER SIZED POTS, REMOVE ALL OVER SIZED POTS OR PROVIDE A WRITTEN PROCEDURE TO DEMONSTRATE AN EFFECTIVE MEANS TO WASH, RINSE AND SANITIZE SUCH POTS. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL SHELVING THROUGHOUT THE FACILITY WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT INCLUDING COOLERS AND FREEZERS WITH FOOD DEBRIS. MUST CLEAN NAD MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNUSED, UNNECESSARY ITEMS STORED THROUGHOUT THE REAR PATIO SUCH AS A TOILET, NUMEROUS SHOPPING CARTS, FURNITURE ETC. MUST BE REMOVED TO PREVENT PEST HARBORING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DIRTY LIGHT SHIELD ABOVE THE FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL WALLS AND FLOORS THROUGHOUT THE FOOD PREP AREA, DISH AREA, WASHROOM AND REAR REFRIGERATION AREA WITH DIRT, FOOD DEBRIS AND SPLATTER. MUST CLEAN AND MAINTAIN.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----NOTED EXPANDING SPRAY FOAM BEING USED AS A SEALANT ON THE CEILING VENTILATION ABOVE THE THREE COMPARTMENT SINK AND THE HAND WASHING SINK, BUMPY, UNEVEN AND UNABLE TO CLEAN. INSTRUCTED TO REMOVE/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.----DAMAGED WALLS AND CEILING IN THE WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----HOLE IN THE CEILING IN THE REAR REFRIGERATION AREA. MUST SEAL.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • AUCUNE PROFESSION DE FORMATION OU DE CERTIFICAT POUR TOUS LES EMPLOYÉS. ÇA DOIT SE PRODUIRE.
  8. Réinspection des toiles

    0 infraction

  9. Toiles

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED PREP AREA 2-DOOR STAND UP COOLER AND PREP AREA 3-DOOR REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER MUST REPAIR/REPLACE ALL DAMAGED COOLERS DOORS RUBBER GASKETS.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OUTSIDE DUMPSTER OVERFLOWED WITH GARBAGE, UNABLE TO CLOSE OUTSIDE DUMPSTER LID. INSTRUCTED MANAGER OUTSIDE DUMPSTER MUST BE MAINTAINED, LID MUST BE CLOSED AND TIGHT FITTED BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(B).
  10. Non-inspection

    0 infraction

  11. Non-inspection

    0 infraction

  12. Toiles

    0 infraction

  13. Plainte abrégée

    7 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • RAW CHICKEN TEMPERATURE MEASURED AT 61.4F, AND RAW LAMB TEMPERATURE MEASURED AT 65.3F FOUND IN LARGE POTS LEFT OUT AT ROOM TEMPERATURE. INADEQUATELY HELD FOOD WAS DISCARDED ON SITE. APPROXIMATELY 24 POUNDS OF RAW CHICKEN AND RAW LAMB AT A TOTAL COST OF $225.00 WAS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B): OBSERVED AN AMBIENT AIR TEMPERATURE MEASURING DEVICE NOT WORKING PROPERLY IN A REFRIGERATOR STORED AT THE REAR OF THE RESTAURANT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12: OBSERVED TWO DRY FOOD STORAGE CONTAINERS ON THE SHELVING UNIT IN THE HALLWAY AT THE DRY FOOD STORAGE AREA WERE NOT PROPERLY LABELED WITH THE FOOD ITEMS COMMON NAME.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12: OBSERVED NO BACKFLOW PREVENTION DEVICE LOCATED ON THE MOP SINK IN THE REAR HALLWAY. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17: OBSERVED THE VENTILATION COVER IN THE MEN'S ROOM WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID ITEM.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11: OBSERVED A BLOWN-OUT LIGHT BULB UNDER THE VENTILATION HOOD AND NO PROTECTIVE SHIELDING FOR THE LIGHTS IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE, REPAIR, AND REPLACE SAID ITEMS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATION FROM EMPLOYEES. ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
  14. Réinspection des licences

    6 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) OBSERVED AN AMBIENT AIR TEMPERATURE MEASURING DEVICE NOT WORKING PROPERLY IN A REFRIGERATOR STORED AT THE REAR OF THE RESTAURANT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 OBSERVED TWO DRY FOOD STORAGE CONTAINERS ON THE SHELVING UNIT IN THE HALLWAY AT THE DRY FOOD STORAGE AREA WERE NOT PROPERLY LABELED WITH THE FOOD ITEMS COMMON NAME.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 OBSERVED NO BACKFLOW PREVENTION DEVICE LOCATED ON THE MOP SINK IN THE REAR HALLWAY. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17 OBSERVED THE VENTILATION COVER IN THE MEN'S ROOM WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID ITEM.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11 OBSERVED A BLOWN-OUT LIGHT BULB UNDER THE VENTILATION HOOD AND NO PROTECTIVE SHIELDING FOR THE LIGHTS IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE, REPAIR, AND REPLACE SAID ITEMS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEES. ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
  15. Licence

    15 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO KEEP A POLICY INFORMING THEIR EMPLOYEES OF THEIR RESPONSIBILITY BY THE LAW, TO INFORM THE PERSON IN CHARGE ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD BY THE LAW. NO CITATION WAS ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISIONS IN BOTH MEN AND WOMEN'S TOILET ROOMS OF THE FACILITY. MUST OBTAIN AND MAINTAIN HAND DRYING PROVISIONS AT ALL HANDWASHING LOCATIONS. PRIORITY FOUNDATION VIOLATION 7-38-030(C), NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED AN AMBIENT TEMPERATURE MEASURING DEVICE NOT WORKING PROPERLY IN A REFRIGERATOR STORED AT THE REAR OF THE RESTAURANT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED TWO DRY FOOD STORAGE CONTAINERS ON THE SHELVING UNIT IN THE HALLWAY AT THE DRY FOOD STORAGE AREA NOT PROPERLY LABELED WITH THE FOOD ITEMS COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 30-40 LIVE SMALL FLYING INSECTS AT SITE DURING INSPECTION IN THE FOLLOWING AREAS: IN DISHWASHING AREA 20, IN THE MEN AND WOMEN'S TOILET ROOMS AREA 10, IN REAR STORAGE AREA 7, 6 UNDER THE VENTILATION HOOD, AND 5 BY THE MOP SINK. RECOMMEND CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). NO CITATION WAS ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ALUMINUM FOIL TO LINE ALL SHELVING UNITS UNDER THE FOOD PREP TABLES AND THROUGHOUT THE SHELVING UNITS IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAKE SAID SURFACES SMOOTH AND EASILY CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THREE CUTTING BOARDS UNDER THE SHELVING UNIT OF THE FOOD PREP TABLES IN THE FOOD PREP AREA THAT WERE DISCOLORED AND NOT IN SANITARY CONDITIONS. INSTRUCTED TO RESURFACE OR REPLACE SAID CUTTING BOARDS.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST THE CONCENTRATION OF SANITIZER IN THE SANITIZING COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON-SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED ONE SINK STOPPERS FOR THE WARE WASHING 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE AN ADDITIONAL TWO SINK STOPPERS AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED A LEAK AT THE SANITIZING SINK BOWL OF THE THREE-COMPARTMENT SINK. THE WATER INSIDE OF THE SINK BOWL IMMEDIATELY BEGAN TO POUR OUT FROM THE WHITE SUBSTANCE, LOOKING AS THOUGH THE BOWL HAD BEEN PREVIOUSLY REPAIRED ONTO THE FLOOR. INSTRUCTED TO REPAIR OR REPLACE SAID THREE COMPARTMENT SINK SO THAT IT CAN HOLD WATER AND MAINTAIN WATER AS REQUIRED TO SANITIZE DISHES PROPERLY. PRIORITY FOUNDATION VIOLATION 7-38-025, NO CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO BACKFLOW PREVENTION DEVICE LOCATED ON THE MOP SINK IN THE REAR HALLWAY. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED A RECEPTACLE IN WOMEN'S TOILET ROOM WITH NO LID. INSTRUCTED TO PROVIDE A COVERED RECEPTACLE IN THE WOMEN'S TOILET ROOM AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE VENTILATION COVER IN THE MEN'S ROOM WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID ITEM.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A BLOWN OUT LIGHT BULB UNDER THE VENTILATION HOOD AND NO PROTECTIVE SHIELDING FOR THE LIGHTS IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE, REPAIR OR REPLACE SAID ITEMS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUNE CERTIFICATION DE FORMATION DE L'EMPLOYÉ. INSTRUMENTS QUE TOUS LES EMPLOYÉS DOIVENT ÊTRE CONFORMÉMENT À LA LOI SUR L'APPLICATION DU RÈGLEMENT SUR LA GESTION DES ALIMENTS.

Établissements inspectés à proximité

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