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ARAMARK AT UNITED AIRLINES

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Résumé des inspections

ARAMARK AT UNITED AIRLINES a été inspecté 25 fois par Chicago Department of Public Health depuis le 15 septembre 2010. La dernière inspection, le 18 octobre 2017, n'a relevé aucune infraction.

2 des 25 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 et Ravageurs.

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

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 18 fois dans 11 inspections distinctes, la plus récente le 15 septembre 2016. Par exemple : LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER

  • 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 6 fois dans 6 inspections distinctes, la plus récente le 16 septembre 2016. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Équipement et ustensilesRisque faible

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

    Relevé 57 fois dans 23 inspections distinctes, la plus récente le 26 mai 2017. Par exemple : VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:

  • Bâtiment, plomberie et entretienRisque faible

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

    Relevé 24 fois dans 17 inspections distinctes, la plus récente le 19 décembre 2016. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Autres constatsRisque faible

    Constats qui n'entrent pas dans les catégories ci-dessus, comme les suivis confirmant qu'une infraction antérieure a été corrigée, ou des exigences propres à ce type d'établissement.

    Relevé 11 fois dans 9 inspections distinctes, la plus récente le 19 décembre 2016. Par exemple : PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT 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.

25 inspections

  1. Toiles

    0 infraction

  2. Toiles

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed a small leak at the right faucet neck (elbow) at the three compartment sink. Instructed facility to repair and maintain.
  3. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL DISPLAY COOLER, INTERIOR SURFACES OF DISHMACHINE WITH EXCESSIVE GREASE, SIDES OF ALL COOKING EQUIPMENT WITH GREASE AND DUST ACCUMULATION, STORAGE AND PREP SHELVES, BEVERAGE COUNTER AND COUNTER TOP WITH DRIED FOOD AND DUST BUILD-UP, INTERIOR OF COUNTER SHELVES THROUGHOUT, SALAD/BUFFET AISLE COUNTER, INTERIOR AND EXTERIOR SURFACES OF ALL COOLER AND FREEZER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT AND IN REAR PREP AREA, INSIDE WALK-IN COOLER AND IN REAR STORAGE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING COVER WITH EXCESSIVE DUST ACCUMULATION ABOVE/CORNER FRONT SERVING LINE.---------MUST DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT REAR PREP AND COOKING AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR WATER LEAK UNDERNEATH PREP SINK IN REAR COOKING AREA.--------MUST REPAIR SLOW DRAINING EXPOSED HAND SINK IN FRONT COOKING AREA (NEXT TO GRILL).
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE REAR STORAGE AREA.
  4. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REMOVE PEELING PAINT ON CEILING ABOVE FRONT PREP/COOKING AREA.
  5. Réinspection des toiles

    6 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOUND INTERIOR SURFACES OF (2) ICE MACHINE (FRONT SERVICE BEVERAGE AREA AND IN REAR PREP/DISHWASHING AREA) WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 10 LIVE SMALL FLIES AND 2 HOUSEFLIES IN FRONT PREP/SERVING AREA, 5 LIVE SMALL FLIES IN BEVERAGE SERVICE AREA, 6 LIVE SMALL FLIES AND 1 HOUSE FLY IN DINING AREA AND 5 SMALL LIVE FLIES IN REAR PREP/DISH WASHING AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1588911 ISSUED ON 11-25-2016. SERIOUS VIOLATION 7-42-090 #33 - EXTERIOR BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS, COOLERS, GASKETS, STORAGE SHELVES, PREP COUNTERS, CAN OPENER ATTACHED TO PREP TABLE, STORAGE SHELVES AND CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR UNDER COOKING EQUIPMENT, ALONG WALL BASE NOT CLEANED-EXCESSIVE FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN AND REMOVE FOOD DEBRIS DAILY.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL STORAGE CABINETS IN FRONT SERVICE AREA AND IN FRONT PREP/COOKING AREA
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REMOVE PEELING PAINT ON CEILING ABOVE FRONT PREP/COOKING AREA.------MUST REPLACE MISSING CEILING TILE ABOVE REAR PREP/DISH WASHING AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK AT 3 COMPARTMENT IN REAR DISHWASHER AREA.
  6. Toiles

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND FRONT DISPLAY COOLER (AIR TEMPERATURE OF 44.2F) AND WALK-IN COOLER (AIR TEMPERATURE OF 54.9F) IN REAR PREP AREA WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. DISPLAY COOLER AND WALK-IN COOLER WERE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. CRITICAL VIOLATION 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPRPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE DISPLAY COOLER AND INSIDE WALK-IN COOLER. NOTED INTERNAL TEMPERATURE OF FOOD PRODUCTS STORED INSIDE DISPLAY COOLER: FRUIT SALAD AT 47.6F, CHICKEN SANDWICH AT 51.2F, TURKEY SANDWICH AT 49.7F, VANILLA PUDDING AT 47.5F/48.1F, CHOCOLATE PUDDING AT 46.9F/47.1F, MANGO PARFAIT AT 47.6F, YOGURT AT 47.6F. INTERNAL TEMPERATURE OF FOOD PRODUCT INSIDE WALK-IN COOLER: MEATBALLS AT 47.4F, PASTA AT 48.4F, YOGURT AT 48.9F, COOKED BEANS AT 59.1F, MILK AT 49.9F, BAKED CHICKEN AT 48.2F, SLICED SAUSAGE AT 48.5F. ALSO NOTED FOOD PRODUCTS DISPLAYED IN SALAD BAR: COTTAGE CHEESE AT 50.9F, CUT CANTALOUPE AT 55.4F, CUT HONEYDEW AT 46.7F, COOKED CHICKEN AT 49.7F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $600.00 TOTAL WEIGHT 100 LBS. CRITICAL VIOLATION 7-3-005(A)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • FOUND EXPOSED HAND SINK IN REAR PREP/DISH WASHING AREA NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER. INSTRUCTED TO PROVIDE. ISSUED 2 DAY NOTICE. CRITICAL VIOLATION 7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOUND INTERIOR SURFACES OF (2) ICE MACHINE (FRONT SERVICE BEVERAGE AREA AND IN REAR PREP/DISHWASHING AREA) WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 10 LIVE SMALL FLIES AND 2 HOUSEFLIES IN FRONT PREP/SERVING AREA, 5 LIVE SMALL FLIES IN BEVERAGE SERVICE AREA, 6 LIVE SMALL FLIES AND 1 HOUSE FLY IN DINING AREA AND 5 SMALL LIVE FLIES IN REAR PREP/DISH WASHING AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSE PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1588911 ISSUED ON 11-25-2016. SERIOUS VIOLATION 7-42-090 #33 - EXTERIOR BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS, COOLERS, GASKETS, STORAGE SHELVES, PREP COUNTERS, CAN OPENER ATTACHED TO PREP TABLE, STORAGE SHELVES AND CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR UNDER COOKING EQUIPMENT, ALONG WALL BASE NOT CLEANED-EXCESSIVE FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN AND REMOVE FOOD DEBRIS DAILY.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL STORAGE CABINETS IN FRONT SERVICE AREA AND IN FRONT PREP/COOKING AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REMOVE PEELING PAINT ON CEILING ABOVE FRONT PREP/COOKING AREA.------MUST REPLACE MISSING CEILING TILE ABOVE REAR PREP/DISH WASHING AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR FAUCET NECK WITH HEAVY LEAK AT 3 COMPARTMENT IN REAR DISHWASHER AREA.
  7. Réinspection des toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • SINGLE USE ARTICLES NOT STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTMAINATION BEFORE USE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXTERIOR BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS, COOLERS, GASKETS, SOTRAGE SHELVES, PREP COUNTERS, CAN OPENER ATTACHED TO PREP TABLE, STORAGE SHELVES AND CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER COOKING EQUIPMENT, ALONG WALLBASE NNOT CLEANED-EXCESSIVE FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN DAND REMOVE FOOD DEBRIS DAILY.
  8. Toiles

    5 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION, DISPLAY AND SERVE. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE REACH-IN COOLER THAT WAS NOT PROPERLY COOLED AND FOOD HANDLER DRY LOGGED TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS ON LOGS. 20 LBS OF BEEF AT 68.5 F, 5 LBS OF CHICKEN AT 57.5 F, 5 LBS OF TOFU AT 57.6 F. INSIDE REACH-IN COOLER AT 68.5 F. ALSO, COTTAGE CHEESE ON DISPLAY SOTRAGE ON LCE BED AT 47.7 F. INSTRUCTED MANAHER THAT POTENTIALLY HAZARDOUS FOODS MUST BE STORED IN/ON MECHANICAL REFRIGERATION, TEMPERATURE LOGS MUST BE PROPERLY DOCUMENTED TO PROPERLY COOLER POTENTIALLY HAZARDOUS FOODS AT 140 F TO 70 F IN 2 HOURS AND 70 F TO 40 F IN 4 HOURS. MANAGER VOLUNTARILY DENATURED AND DISCARDRED FODDS. VALUE $125, 30 LBS. CRITICAL CITATION ISSUED 7-38-005(A).
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOODS NOT PROTECTED DURING STORAGE, PREPARATION, DISPLAY AND SEEVICE. OBSERVED INTERIOR OF ICE MACHINE WITH BLACK SLIMY SUBSTANCE ON INTERIOR PANEL WHERE FRESH ICE IS MADE AND DROPS INTO BIN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL PARTS. SERIOUS CITATION ISSUED 7-38-005(A).
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • SINGLE USE ARTICLES NOT STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTMAINATION BEFORE USE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXTERIOR BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS, COOLERS, GASKETS, SOTRAGE SHELVES, PREP COUNTERS, CAN OPENER ATTACHED TO PREP TABLE, STORAGE SHELVES AND CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER COOKING EQUIPMENT, ALONG WALLBASE NNOT CLEANED-EXCESSIVE FOOD AND GREASE DEBRIS. INSTRUCTED TO DETAIL CLEAN DAND REMOVE FOOD DEBRIS DAILY.
  9. Réinspection des toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • STORAGE CABINET UNDER COUNTER, DEEP FRYER CABINET, CAN OPENER ATTACHED TO PREP TABLE, AND INTERIOR PARTS OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER AND ALONG EQUIPMENT WALL NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FRONT EXPOSED HANDSINK LEAKING AT BOTTOM DRAINLINE. INSTRUCTED TO REPAIR TO PREVENT LEAK.
  10. Toiles

    4 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • SANITIZING RINSE FOR UTENSILS AND EQUIPMENT NOT PROPER CONCENTRATION. LOW TEMPERATURE DISH MACHINE CHLORINE SANITIZER AT 0 PPM. AFTER RUNNING DISHMACHINE SEVERAL MORE TIMES, CHLORINE SANITIZER OVER SANITIZING AT 200 PPM AND HIGHER CREATING CHEMICAL HAZARDOUS. INSTRUCTED MANAGER TO REPAIR DISHMACHINE TO HAVE CHLORINE SANITIZE AT 100 PPM. ESTABLISHMENT NOT USING MACHINE AT THIS TIME. NO CITATION ISSUED. "HELD FOR INSPECTION" TAG PLACED ON DISHMANCHINE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • STORAGE CABINET UNDER COUNTER, DEEP FRYER CABINET, CAN OPENER ATTACHED TO PREP TABLE, AND INTERIOR PARTS OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER AND ALONG EQUIPMENT WALL NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FRONT EXPOSED HANDSINK LEAKING AT BOTTOM DRAINLINE. INSTRUCTED TO REPAIR TO PREVENT LEAK.
  11. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS/DEBRIS ON CEILING TILES AT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN CEILING TILES.
  12. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • WALK IN COOLER AMBIENT AIR TEMPERATURE BETWEEN 47.4 F AND 50.1 F ALSO SALAD REACH IN COOLER AMBIENT AIR AT 49.1 F, FOUND EGGS, MILK, NAKED JUICE, TUNA, DICED HAM, ETC. HELD INSIDE SAID COOLERS. INSTRUCTED MANAGER TO REPAIR SAID COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.4 F AND 52.5 F INSIDE WALK IN COOLER AND SALAD COOLER- HARD BOILED EGGS, NAKED FRUIT/VEGETABLE JUICE (MUST BE REFRIGERATED ON LABEL OF SAID JUICES), CHEESE, MILK, ETC. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A). ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND NO HAND SOAP AT FRONT COOKLINE PREP AREA WHICH IS BEING ACTIVELY USED AT THIS TIME. MANAGER WAS ABLE TO PROVIDE HAND SOAP AT SAID EXPOSED HANDWASH BOWL PER INSPECTOR REQUEST. INSTRUCTED MANAGER MUST HAVE SOAP/HAND DRYING DEVICES OR PAPER TOWELS AT ALL EXPOSED HANDWASH BOWLS WHILE IN USE. CRITICAL VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ACCUMULATED ICE BUILD UP INSIDE SALAD COOLER AROUND COILS. INSTRUCTED MANAGER TO REMOVE ICE BUILD UP AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE REACH IN COOLERS (BOTH USED AND UNUSED COOLER), FOOD BUILD UP ON SHELVES AT COOKLINE PREP AREA ALSO OBSERVED SLIGHT CALCIUM/LIME BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN ALL EQUIPMENT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS/DEBRIS ON CEILING TILES AT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN CEILING TILES.
  13. Réinspection des toiles

    0 infraction

  14. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 10 LIVE SMALL FLIES ON WALL AT SOUP PREP AREA AND OVER 20 LIVE SMALL FLIES AT DISHWASH AREA. INSTRUCTED MANAGER TO REMOVE SMALL FLIES BY DATE OF REINSPECTION (07/29/14). SERIOUS VIOLATION 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1375985 DATED ON 12/11/13 REMAINS- #33 INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF FRYER WITH EXCESSIVE GREASE AND FOOD PARTICLES (BETWEEN FRYER AND REACH-IN FREEZER) AT FRONT COOKING LINE, FOOD/TRAY CARTS AT REAR COOKING LINE, SNEEZE GUARDS AT FRONT SERVICE AREA WITH GREASE AND DUST BUILD UP, #34 INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS AROUND REAR COOKING AREA, #35 INSTRUCTED TO REPAIR GAP/OPENING AT WALL (CORNER) BEHIND DISH MACHINE----MUST CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE INSIDE WALK IN COOLER. ALL THE ABOVE PREVIOUS MINIOR VIOLATIONS MUST BE CORRECTED BY (07/29/14). SERIOUS VIOLATION 7-42-090.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON ALL SHELVES SURFACES. INSTRUCTED MANAGER TO DETAIL CLEAN ALL SHELVES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED GAP BETWEEN DISHMACHINE DRAINBOARD AND WALL. INSTRUCTED MANAGER TO SEAL/CAULK GAP BETWEEN SAID DRAINBOARD AND WALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • POT WASH 3-COMPARTMENT SINK LEFT SIDE FAUCET LEAKING AT BASE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
  15. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF FRYER WITH EXCESSIVE GREASE AND FOOD PARTICLES (BETWEEN FRYER AND REACH-IN FREEZER) AT FRONT COOKING LINE, FOOD/TRAY CARTS AT REAR COOKING LINE, SNEEZE GUARDS AT FRONT SERVICE AREA WITH GREASE AND DUST BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS AROUND REAR COOKING AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED REPAIR GAP/OPENING AT WALL (CORNER) BEHIND DISH MACHINE.--------MUST CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE INSIDE WALK-IN COOLER.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO REPLACE DEAD LIGHT BULB AT KITCHEN HOOD IN FRONT AND IN REAR.
  16. Réinspection des toiles

    8 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED BEVERAGE AND PREPACKAGED COUNTER (DISPLAY AREA) IN POOR REPAIR WITH MISSING BASEBOARD AND LOOSE CABINET. INSTRUCTED TO REPAIR OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOLERS WITH DUST, GREASE AND DRIED FOOD DEBRIS ACCUMULATION, SIDES OF ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD-UP, INTERIOR SURFACE OF DISH MACHINE WITH LIME BUILD-UP, COUNTER TOPS, STORAGE SHELVES, PREP SHELVES, STORAGE RACKS INSIDE WALK-IN COOLER, INTERIOR OF STORAGE CABINETS WITH DRIED FOOD DEBRIS BEHIND PREP/SERVICE LINE, INTERIOR SURFACES OF DISPLAY COOLER WITH DEBRIS, BEVERAGE COUNTER AND CABINET WITH DUST AND DRIED FOOD DEBRIS, INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR BASEBOARD UNDER AND BEHIND DISH MACHINE INCLUDING FLOORS INSIDE WALK-IN COOLER ALONG THE WALLS, UNDER STORAGE RACKS AND IN ALL CORNERS WITH GREASE AND FOOD DEBRIS ACCUMULATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL HOLE AROUND PIPES ON CEILING ABOVE REAR DISH WASHING AREA.---------MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND DINING AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND DINING AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR SLOW AND LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN FRONT PREP/GRILL AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTION DE PROVIDER LES MÉDICAMENTS VISIBLES ET ACCURÉS DANS TOUS LES COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE INSIDE STORAGE CABINET UNDER AND BEHIND SERVICE COUNTER (FRONT SERVICE AREA).
  17. Réinspection des toiles

    9 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • FOUND EXPOSED HAND SINK IN REAR PREP/DISH WASHING AREA NOT PROPERLY MAINTAINED. FAUCET BROKEN WITHOUT HOT AND COLD RUNNING WATER. INSTRUCTED TO REPAIR OR REPLACE. EXPOSED HAND SINK TAGGED HELD FOR INSPECTION, INSTRUCTED TO TEMPORARILY USE EXPOSED HAND SINK (APPROXIMATELY 10 FT AWAY) IN FRONT PREP/GRILL AREA. PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 OR EMAIL AT [email protected] TO PROPERLY ENSURE THAT THE SAID EXPOSED HAND SINK IS REPAIRED AND THE HELD FOR INSPECTION TAG CAN BE REMOVED. WORK ORDER PROVIDED. NO CITATION ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED BEVERAGE AND PREPACKAGED COUNTER (DISPLAY AREA) IN POOR REPAIR WITH MISSING BASEBOARD AND LOOSE CABINET. INSTRUCTED TO REPAIR OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOLERS WITH DUST, GREASE AND DRIED FOOD DEBRIS ACCUMULATION, SIDES OF ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD-UP, INTERIOR SURFACE OF DISH MACHINE WITH LIME BUILD-UP, COUNTER TOPS, STORAGE SHELVES, PREP SHELVES, STORAGE RACKS INSIDE WALK-IN COOLER, INTERIOR OF STORAGE CABINETS WITH DRIED FOOD DEBRIS BEHIND PREP/SERVICE LINE, INTERIOR SURFACES OF DISPLAY COOLER WITH DEBRIS, BEVERAGE COUNTER AND CABINET WITH DUST AND DRIED FOOD DEBRIS, INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR BASEBOARD UNDER AND BEHIND DISH MACHINE INCLUDING FLOORS INSIDE WALK-IN COOLER ALONG THE WALLS, UNDER STORAGE RACKS AND IN ALL CORNERS WITH GREASE AND FOOD DEBRIS ACCUMULATION
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS THROUGHOUT SERVICE/PREP LINE IN FRONT AREA----------MUST REPLACE HEAVY WATER STAINED CEILING TILE ABOVE BEVERAGE DISPENSING MACHINE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL HOLE AROUND PIPES ON CEILING ABOVE REAR DISH WASHING AREA.---------MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND DINING AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR SLOW AND LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN FRONT PREP/GRILL AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTION DE PROVIDER LES MÉDICAMENTS VISIBLES ET ACCURÉS DANS TOUS LES COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE INSIDE STORAGE CABINET UNDER AND BEHIND SERVICE COUNTER (FRONT SERVICE AREA).
  18. Toiles

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND 7 LIVE ROACHES BEHIND DISH MACHINE IN DISH WASHING AREA AND 2 LIVE ROACHES UNDER/BEHIND FRYER ALSO FOUND OVER 6 LIVE SMALL FLIES ON WALL BEHIND SERVICE/PREP LINE. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED BEVERAGE AND PREPACKAGED COUNTER (DISPLAY AREA) IN POOR REPAIR WITH MISSING BASEBOARD AND LOOSE CABINET. INSTRUCTED TO REPAIR OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOLERS WITH DUST, GREASE AND DRIED FOOD DEBRIS ACCUMULATION, SIDES OF ALL COOKING EQUIPMENT WITH HEAVY GREASE BUILD-UP, INTERIOR SURFACE OF DISH MACHINE WITH LIME BUILD-UP, COUNTER TOPS, STORAGE SHELVES, PREP SHELVES, STORAGE RACKS INSIDE WALK-IN COOLER, INTERIOR OF STORAGE CABINETS WITH DRIED FOOD DEBRIS BEHIND PREP/SERVICE LINE, INTERIOR SURFACES OF DISPLAY COOLER WITH DEBRIS, BEVERAGE COUNTER AND CABINET WITH DUST AND DRIED FOOD DEBRIS, INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR BASEBOARD UNDER AND BEHIND DISH MACHINE INCLUDING FLOORS INSIDE WALK-IN COOLER ALONG THE WALLS, UNDER STORAGE RACKS AND IN ALL CORNERS WITH GREASE AND FOOD DEBRIS ACCUMULATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS THROUGHOUT SERVICE/PREP LINE IN FRONT AREA----------MUST REPLACE HEAVY WATER STAINED CEILING TILE ABOVE BEVERAGE DISPENSING MACHINE.---------NOTE PLASTIC AND PAPER INSIDE CEILING VENT ABOVE PREP/SERVICE LINE. INSTRUCTED TO REMOVE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTION DE PROVIDER LES MÉDICAMENTS VISIBLES ET ACCURÉS DANS TOUS LES COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE INSIDE STORAGE CABINET UNDER AND BEHIND SERVICE COUNTER (FRONT SERVICE AREA).
  19. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO FIX OR REPLACE BROKEN COUNTER EDGE (FRONT SERVICE COOKING AREA).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN CEILING TILES ABOVE/AROUND BEVERAGE DISPENSER MACHINE (SERVICE AREA).
  20. Réinspection des toiles

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 20 SMALL LIVE FLIES THROUGHOUT PREMISES. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1229637 DATE: 06-14-12. SERIOUS CITATION ISSUED 7-42-090 #33 - FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT (STOVE, GRILL) WITH HEAVY GREASE BUILD-UP, FILTERS ABOVE GRILL, INTERIOR SURFACES OF ICE MACHINE (REAR AND IN FRONT SERVICE AREA), PREP SHELVES, AND PREP COUNTER AT FRONT AREA, INTERIOR SURFACES OF DISH MACHINE ENCRUSTED WITH GREASE AND FOOD DEBRIS, FRONT SERVICE AREA SNEEZE GUARD WITH DUST BUILD-UP, BEVERAGE AND DISPLAY COUNTER WITH DUST BUILD-UP AT FRONT SERVICE LINE. #34 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOORS THROUGHOUT WALK-IN COOLER, UNDER DISH MACHINE WITH HEAVY GREASE AND FOOD DEBRIS WITH BLACK MOLD-LIKE BUILD-UP, UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATION. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT WITH FOOD SPILLS WALL BASEBOARD THROUGHOUT PREMISE (REAR PREP AND DISH WASHING AREA).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN CEILING TILES ABOVE BEVERAGE DISPENSER MACHINE (SERVICE AREA).
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE ACCURATE THERMOMETER INSIDE ALL COOLERS.
  21. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND WALK-IN COOLER WITH POTENTIALLY HAZARDOUS NOT MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. NOTED THE SAID WALK-IN COOLER AIR TEMPERATURE OF 45.2F. INSTRUCTED TO FIX. COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. WALK IN COOLER WAS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. WHEN THE SAID WALK IN COOLER IS REPAIRED, INSTRUCTED TO FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO PROPERLY ENSURE THAT THE EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION TAG' CAN BE REMOVED. CRITICAL CITATION ISSUED 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER. NOTED INTERNAL TEMPERATURE OF THE FOLLOWING PRODUCTS: CHILI AT 48.2F, 53.5F, 49.4F, 47.8F, CHICKEN SOUP AT 53.6F, 52.4F, TOMATO BISQUE/SOUP AT 53.9F, 51.8F, YOGURT AT 44.4F, MILK AT 45.9F, ALSO FOUND FOOD PRODUCTS AT SALAD BUFFET AISLE AT IMPROPER TEMPERATURE DURING DISPLAY AND SERVICE (CUBED HAM AT 49.8F, COTTAGE CHEESE AT 44.8F, TUNA SALAD AT 43.2F, LETTUCE AT 46.3F), FOUND UNCOOKED CHICKEN BREAST STORED ON TOP OF COLD HOLDING UNIT BEHIND COOKING/SERVICE LINE AT 48.6F AND 47.9.6F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE OF $ 256.50, TOTAL WEIGHT OF 270 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 20 SMALL LIVE FLIES THROUGHOUT PREMISES. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1229637 DATE: 06-14-12. SERIOUS CITATION ISSUED 7-42-090 #33 - FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT (STOVE, GRILL) WITH HEAVY GREASE BUILD-UP, FILTERS ABOVE GRILL, INTERIOR SURFACES OF ICE MACHINE (REAR AND IN FRONT SERVICE AREA), PREP SHELVES, AND PREP COUNTER AT FRONT AREA, INTERIOR SURFACES OF DISH MACHINE ENCRUSTED WITH GREASE AND FOOD DEBRIS, FRONT SERVICE AREA SNEEZE GUARD WITH DUST BUILD-UP, BEVERAGE AND DISPLAY COUNTER WITH DUST BUILD-UP AT FRONT SERVICE LINE. #34 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOORS THROUGHOUT WALK-IN COOLER, UNDER DISH MACHINE WITH HEAVY GREASE AND FOOD DEBRIS WITH BLACK MOLD-LIKE BUILD-UP, UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATION. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT WITH FOOD SPILLS WALL BASEBOARD THROUGHOUT PREMISE (REAR PREP AND DISH WASHING AREA).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN CEILING TILES ABOVE BEVERAGE DISPENSER MACHINE (SERVICE AREA)
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE ACCURATE THERMOMETER INSIDE ALL COOLERS.
  22. Toiles

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER. (WALK-IN COOLER AIR TEMPERATURE OF 42.0F). NOTED BAKED CHICKEN INTERNAL TEMPERATURE OF 46.2, CHILI AT 45.4F PREVIOUSLY COOKED YESTERDAY, SLICED HAM AT 45.7, WHOLE HAM AT 46.3, MILK AT 46.8F INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 50.00, TOTAL WEIGHT 5 LBS. CRITICAL CITATION 7-38-005 (A)
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • FOUND HIGH TEMPERATURE DISH MACHINE FINAL SANITIZING RINSE FOR EQUIPMENT AND UTENSIL AT IMPROPER TEMPERATURE REQUIREMENT. NOTED FINAL RINSE TEMPERATURE OF 170F. INSTRUCTED TO FIX. INSTRUCTED MANAGER, A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE TEMPERATURE OF 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE) OR EITHER 50 - 100 PPM (FOR CHEMICAL SANITIZING MACHINE). SERVICE TECHNICIAN ON SITE. SERVICE TECHNICIAN CONVERT HIGH TEMPERATURE DISH MACHINE INTO LOW TEMPERATURE DISH MACHINE NOW AT 100 PPM CHLORINE CONCENTRATION. CRITICAL CITATION ISSUED 7-38-030
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT (STOVE, GRILL) WITH HEAVY GREASE BUILD-UP, FILTERS ABOVE GRILL, INTERIOR SURFACES OF ICE MACHINE (REAR AND IN FRONT SERVICE AREA), PREP SHELVES, AND PREP COUNTER AT FRONT AREA, INTERIOR SURFACES OF DISH MACHINE ENCRUSTED WITH GREASE AND FOOD DEBRIS, FRONT SERVICE AREA SNEEZE GUARD WITH DUST BUILD-UP, BEVERAGE AND DISPLAY COUNTER WITH DUST BUILD-UP AT FRONT SERVICE LINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING FLOORS THROUGHOUT WALK-IN COOLER, UNDER DISH MACHINE WITH HEAVY GREASE AND FOOD DEBRIS WITH BLACK MOLD-LIKE BUILD-UP, UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT WITH FOOD SPILLS WALL BASEBOARD THROUGHOUT PREMISE (REAR PREP AND DISH WASHING AREA).
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR AND MAINTAIN LEAKY FAUCET NECK AT 3 COMPARTMENT SINK, LEAKY DRAINPIPE UNDER 1ST COMPARTMENT OF THE 3 COMPARTMENT (FAR LEFT) AND LEAKY DRAINPIPE UNDER 1 COMPARTMENT/PREP SINK (ACROSS COOKING STOVE) IN REAR KITCHEN.
  23. Toiles

    5 infractions

    • 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. SNEEZEGUARD IN SALAD BAR MUST BE READJUSTED -LOWER FOR FOOD PROTECTION; TUBE CONNECTION IN DISH AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN; EXTERIOR COOLER IN HOTDOG AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. ALL CABINETS UNDER COFFEE AREA,SODA AREA AND SALAD AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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 IN EXPRESS ZONE AND HOT HOLDING AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. CEILING TILES IN STORAGE AREA UNCLEAN,MUST CLEAN AND MAINTAIN; WINDOW SEALS,AND SORROUNDING COUNTERTOP UNCLEAN,MUST CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BROKEN LIGHT SHIELD IN THE STORAGE AREA MUST BE REPLACED Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
  24. Suppression des étiquettes

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • prochaine inspection régulière
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • prochaine inspection régulière
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • prochaine inspection régulière
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • prochaine inspection régulière
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • prochaine inspection régulière
  25. Plainte

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER 2 DOOR AT IMPROPER TEMPERATURE 50.2F ,NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,CRITICAL VIOLATION,CITATION ISSUED,TAGGED COOLER ,WHEN FIXED TO 40F OR BELOW MUST NOTIFY CDPH 312-746-8093,INSTRUCTED NOT TO USE COOLER
    • 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 AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION CITATION ISSUED,THE FOLLOWING WERE DISCARDED RAW CHICKEN 50.1F,SLICED TOMATOES 49.8F,THOUSAND ISLAND DRESSING 50.2,MILK 46.9F ; INSTRUCTED FOODS MUST BE 40F OR BELOW
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND FOOD IN THE SALAD BAR NOT PROTECTED DURING DISPLAY AND SERVICE,SERIOUS VIOLATION,FOUND RAISINS 2 LBS,BROWN SUGAR 2LBS,CROTONS 1 LB NOT COVERED FOR CUSTOMER'S SELF SERVICE IN THE SALAD BAR;INSTRUCTED MUST INSTALL SNEEZEGUARD TO PROTECT THE FOOD ;MANAGER DISCARDED THE FOOD
    • 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. BEHIND COOKING EQUIPMENT WITH ACCUMULATED DUST MUST CLEAN AND MAINTAIN; MUST INSTALL A SPLASHGUARD BETWEEN 1 EXPOSED HANDSINK AND GRILL; INTERIOR COOLER AND VENT MUST BE CLEAN AND MAINTAIN;MUST CLEAN EXTERIOR OF ICE MACHINE
    • 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. ALL CABINETS UNDER STEAM TABLE UNCLEAN,MUST CLEAN AND MAINTAIN;RACKS ON DISPLAY COOLER UNCLEAN, MUST CLEAN AND MAINTAIN
    • 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 UNDER AND BEHIND COOKING EQUIPMENT UNCLEAN ,MUST CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. CEILING TILES ABOVE HANDSINK,IN DISH AREA UNCLEAN,MUST CLEAN;BASE WALLS AROUND DISH AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT FIXTURES IN PREP AREA MUST BE CLEAN AND MAINTAINED
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Tous les établissements alimentaires qui exposent, préparent ou entreposent des aliments potentiellement dangereux doivent avoir des thermomètres à tige métalliques étalonnés, fournis et visibles, pour les unités d'aliments réfrigérés et chauds. DOIT PROVIDER THERMOMETRE DANS LE COOLER

Établissements inspectés à proximité

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