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ALOHA POKE BELMONT LLC

843 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Résumé des inspections

ALOHA POKE BELMONT LLC a été inspecté 13 fois par Chicago Department of Public Health depuis le 8 juillet 2016. La dernière inspection, le 20 janvier 2026, a relevé 1 infraction.

Aucune des 13 inspections au dossier n’a été exempte d’infractions. Au cours des 12 derniers mois, il y a eu 1 inspection et 1 infraction relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination et Contrôle de la température des aliments.

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.

  • 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 4 inspections distinctes, la plus récente le 7 février 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 2 fois dans 2 inspections distinctes, la plus récente le 2 avril 2021. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 27 juin 2018. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 une fois le 29 octobre 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 une fois le 29 octobre 2019. Par exemple : ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE

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.

13 inspections

  1. Toiles

    1 infraction

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO BACKFLOW PREVENTER DEVICE ON UTILITY SINK IN REAR PREP/DISH INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.
  2. Réinspection des toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12// NOTED STAINED AND DEEPLY CUT CUTTING BOARDS ON DRYING RACKS IN DISH AREA. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
  3. Toiles

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSONNES OBSERVÉES EN CHARGE SANS PROFESSION DE LA FORMATION EN GESTION DE LA SÉCURITÉ ALIMENTAIRE AU COURS DU TEMPS D'INSPECTION. ÇA DOIT SE PRODUIRE.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT START TIME OF INSPECTION WHILE RAW TUNA, SALMON, COOKED CHICKEN, COOKED SHRIMP AND TOFU WERE BEING HANDLED. THE DESIGNATED PERSON IN CHARGE, WHO IS PHYSICALLY ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. VIOLATION CORRECTED ON SITE; A CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ARRIVED ON SITE APPROX. HALFWAY THROUGH INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED FACILITY NOT MEETING CHEMICAL TEST KIT CONCENTRATION LEVEL REQUIREMENTS IN SETUP 3-COMPARTMENT SINK FOR COMPARTMENT WITH QUATS SANITIZER. NOTED CONCENTRATION LEVEL OF COMPARTMENT WITH QUATS SANITIZING SOLUTION MEASURED AT 500PPM. PERSON IN CHARGE WAS INFORMED OF PROPER SANITIZING CONCENTRATION LEVELS. SINK WAS EMPTIED. PRIORITY VIOLATION #7-38-025. CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED GRAB & GO COOKIES ON DISPLAY NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS AND MAJOR ALLERGENS LISTED, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED."
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED STAINED AND DEEPLY CUT CUTTING BOARDS ON DRYING RACKS IN DISH AREA. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED FLOORS IN WALK-IN COOLER AND ITS SURROUNDING AREA IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN, SANITIZE AND RESTORE A SMOOTH AND EASY TO CLEAN SURFACE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2587822 CONDUCTED ON 1/09/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: #37-OBSERVED PREP AREA BULK CONTAINERS NOT LABELED. MUST LABEL BULK CONTAINERS #55-OBSERVED LITTER ON BASEMENT FLOOR UNDER SHELF RACKS. MUST CLEAN BASEMENT FLOOR AND MAINTAIN.MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  4. Toiles

    3 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED PREP AREA BULK CONTAINERS NOT LABELED. MUST LABEL BULK CONTAINERS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LITTER ON BASEMENT FLOOR UNDER SHELF RACKS. MUST CLEAN BASEMENT FLOOR AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO FOOD ALLERGEN TRAINIG CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
  5. Toiles

    3 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DRY FOOD STORED IN PLASTIC CONTAINER AT REAR AREA MUST BE LABELED WITH COMMON NAME. MANAGER PROVIDED LABELES FOR SAID CONTAINERS
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MISSING STOPPER AT THREE COMPARTMENT SINK(MIDDLE SINK),WATER STOPPED WITH CLOTH.INSTRUCTED TO PROVIDE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • BROKEN CEMENT ON FLOOR WHERE WALK-IN COOLER IS INSTALLED. INSTRUCTED TO REPAIR, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. OPENINGS AT NORTH SIDE BETWEEN WALL AND FLOOR INSIDE THE STORAGE AREA BEHIND THE SHELVES. MUST SEAL .
  6. Réinspection des toiles

    4 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MOVED BASEMENT BOXED FREEZER HAD BEEN RELOCATED UNDER WASTE WATER PIPING. MUST NOT STORE UNDER WASTE WATER PIPING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13- NOTED THE EXTERIOR OF THE THREE COMPARTMENT SINK GREASE TRAP WITH EXCESSIVE GREASE, FOOD DEBRIS, AND RUST. MUST CLEAN, REMOVE RUST AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • : 4-301.16- INSTRUCTED TO INSTALL A ONE COMPARTMENT FOOD PREP SINK AT THE FRONT FOOD PREP AREA TO AVOID USING THE HAND WASHING SINK FOR SUCH PURPOSES OTHER THAN HAND WASHING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ..NOTED A HOLE ON CEILING AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PESTS.
  7. Réinspection des toiles

    4 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13- NOTED THE EXTERIOR OF THE THREE COMPARTMENT SINK GREASE TRAP WITH EXCESSIVE GREASE, FOOD DEBRIS, AND RUST. MUST CLEAN, REMOVE RUST AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 4-301.16- INSTRUCTED TO INSTALL A ONE COMPARTMENT FOOD PREP SINK AT THE FRONT FOOD PREP AREA TO AVOID USING THE HAND WASHING SINK FOR SUCH PURPOSES OTHER THAN HAND WASHING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11- MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZER.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • PREVIOUS PRIORITY FOUNDATION VIOLATION FROM 3-17-21 NOT CORRECTED.#60- 8-404.13(B:4)-- PREVIOUS CORE VIOLATIONS FROM REPORT #2320716 ON 10-29-19 NOT CORRECTED.#53- NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.#55- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WITH WALL BASE AND UNDERNEATH PALLETS AT THE BASEMENT FOOD/DRY STORAGE AREA.-- NOTED A HOLE ON CEILING AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PESTS.#56- INSTRUCTED TO PROVIDE LIGHT BULBS WITH PROTECTIVE SHIELDING. #58-NOTED CERTIFIED FOOD MANAGERS WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.
  8. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED THE REAR DISH HAND WASHING SINK NOT ACCESSIBLE AND BLOCKED BY A LARGE PLASTIC QUATERNARY SANITIZER CONTAINER INSIDE THE SINK. ALSO NOTED AN EMPLOYEE USING THE FRONT HAND WASHING SINK AS A PREP SINK, RINSING PREP CLOTHS. MANAGER MADE THE REAR SINK ACCESSIBLE AND REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • AUTOMATIC SOAP DISPENSERS AT BOTH THE FRONT PREP AND REAR DISH HAND WASHING SINKS NOT FUNCTIONAL. UNABLE TO DISPENSE SOAP DUE TO EXPIRED BATTERIES. MANAGER SENT EMPLOYEE TO A STORE TO OBTAIN HAND SOAP. PRIORITY FOUNDATION VIOLATION. SEE ABOVE VIOLATION #10 FOR CITATION.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED DISHES IN THE SANITIZING COMPARTMENT OF THE THREE COMPARTMENT SINK WITH THE SINK SET WITH AN AUTOMATIC QUATERNARY SANITIZER DISPENSER ATTACHED TO THE COMPARTMENT. DISPENSER NOTED TO BE EMPTY. NO QUATERNARY SANITIZER MEASURED IN THE SINK. NO BACK-UP QUATERNARY SANITIZER ON THE PREMISES. INSTRUCTED MANAGER TO RESET THE THREE COMPARTMENT SINK WITH CHLORINE FOUND ON THE PREMISES AND RE-SANITIZE ALL DISHWARE IN SINK. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS SUCH AS RICE, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED THE TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED THE EXTERIOR OF THE THREE COMPARTMENT SINK GREASE TRAP WITH EXCESSIVE GREASE, FOOD DEBRIS, AND RUST. MUST CLEAN, REMOVE RUST AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO INSTALL A ONE COMPARTMENT FOOD PREP SINK AT THE FRONT FOOD PREP AREA TO AVOID USING THE HAND WASHING SINK FOR SUCH PURPOSES OTHER THAN HAND WASHING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZER.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS INSIDE THE BASEMENT WALK-IN COOLER.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2320716 ON 10-29-19 NOT CORRECTED. #47-NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER, DOOR OF 2 DOOR REFRIGERATION UNIT ALL AT THE KITCHEN PREP. INSTRUCTED TO REPAIR OR REPLACE.#53- NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASH ROOMS.#55- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WITH WALL BASE AND UNDERNEATH PALLETS AT THE BASEMENT FOOD/DRY STORAGE AREA NOTED A HOLE ON CEILING AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PESTS.#56- NOTED MISSING LIGHT BULB AT THE BASEMENT DRY STORAGE AREA BY THE WALK-IN COOLER. INSTRUCTED TO PROVIDE LIGHT BULBS WITH PROTECTIVE SHIELDING. #58-NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.
  9. Toiles

    14 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED NO DOCUMENTATION STATING SALMON AND OTHER FISH USED FOR SUSHI HAVE BEEN FROZEN FOR PARASITE DESTRUCTION. INSTRUCTED TO MAINTAIN FREEZING RECORDS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 NOTED ESTABLISHMENT SERVING UNDER COOKED FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • NOTED EXPIRED SUSHI LAB ANALYSES TEST LETTER DATED 1/15/2013. INSTRUCTED TO UPDATE THE LAB ANALYSES LETTER OR OBTAIN A TEST KIT. PRIORITY FOUNDATION #7-38-005
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER, DOOR OF 2 DOOR REFRIGERATION UNIT ALL AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVE AT THE PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED ACCUMULATED DUST ON VENTS ABOVE THE PREP AREA. MUST CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH PALLETS AT THE BASEMENT FOOD/DRY STORAGE AREA....NOTED A HOLE ON CEILING AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PESTS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED MISSING LIGHT BULB AT THE BASEMENT DRY STORAGE AREA BY THE WALK IN COOLER.INSTRUCTED TO PROVIDE LIGHT BULBS WITH PROTECTIVE SHIELDING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES.
    • 58. FORMATION D ' ALLERGÈNE
      • MANAGERS D'ALIMENTAIRES CERTIFIÉS REMARQUES SUR LE DROIT N'A PAS DE CERTIFICATION DE FORMATION D'ALLERGÈNE. GESTION INSTRUCTE QUE TOUTES LES GESTIONNAIRES DU SERVICE ALIMENTAIRE SONT REQUISES D'AVOIR LA CERTIFICATION DE FORMATION D'ALLERGEN.
  10. Toiles

    1 infraction

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND 15 POUNDS COOKED SUSHI RICE AT 78.5 AND 79.8F. ON FRONT COUNTER OF PREMISES. (RICE WITH NO LABEL TO INDICATE COOKING TIME AND NO INITIAL TEMPERATURE.). CRITICAL VIOLATION. CITATION ISSUED. 7-38-005A. MANAGEMENT DISPOSED OF 15 POUNDS COOKED RICE. VALUE 15 DOLLARS.
  11. Empoisonnement alimentaire présumé

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAK AT REAR HANDSINK FAUCET.
  12. Toiles

    3 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED EMPLOYEE IMPROPERLY WASH HANDS. NOTED EMPLOYEE RINSE HANDS IN HAND SINK WITHOUT USING SOAP, THEN DRY THEM USING A DAMP COMMON TOWEL THAT WAS SITTING ON THE PREP TABLE, THEN PUT ON GLOVES AND BEGIN TO PUT LIDS ON BOWLS OF FOOD. INSTRUCTED THAT EMPLOYEES MUST PROPERLY WASH HANDS IN THE HAND SINK BEFORE PUTTING ON CLEAN GLOVES BY USING SOAP AND A SANITARY HAND DRYING DEVICE (EX. SINGLE USE PAPER TOWELS). THE EMPLOYEE REMOVED GLOVES, PROPERLY WASHED HANDS, THEN PUT ON CLEAN GLOVES. CRITICAL VIOLATION: 7-38-010(A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT ANY OF THE THREE HANDSINKS (FRONT PREP, REAR PREP, EMPLOYEE RESTROOM) IN THE FACILITY. INSTRUCTED THAT ALL HANDSINKS MUST BE SUPPLIED WITH SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. OPERATOR PROVIDED PAPER TOWELS AT ALL SINKS DURING INSPECTION. CRITICAL VIOLATION: 7-38-030
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK CONTAINER OF RICE IN DRY STORAGE.
  13. Licence

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • HANDLE OF THE RIGHT ONE DOOR/DRAWER COOLER REPAIRED WITH TAPE. MUST NOT USE TAPE AS A MEANS OF REPAIR. MUST BE SMOOTH, CLEANABLE SURFACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST REPLACE INACCURATE INTERNAL THERMOMETER IN THE LEFT TWO DOOR COOLER.

Établissements inspectés à proximité

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