Aller au contenu
Chargement de la carte…

ASIAN CAFE

1053 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Résumé des inspections

ASIAN CAFE a été inspecté 19 fois par Chicago Department of Public Health depuis le 1 octobre 2013. La dernière inspection, le 28 août 2025, a relevé 14 infractions.

1 des 19 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 : Nettoyage et désinfection, Lavage des mains et hygiène du personnel et Ravageurs.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

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 14 fois dans 7 inspections distinctes, la plus récente le 28 août 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 22 mai 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 2 fois dans 2 inspections distinctes, la plus récente le 19 juin 2017. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 25 août 2015. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 une fois le 15 juillet 2022. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

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.

19 inspections

  1. Toiles

    14 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS IN THE EXPOSED HAND WASHING SINK IN FRONT BAR AREA AND REAR KITCHEN FOOD PREPARATION AREA. MUST PROVIDE HAND WASHING SIGNS OR POSTERS.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER AND 1-DOOR DISPLAY COOLER. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND SHELVING. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED SCOOPS INSIDE BULK FOOD STORAGE CONTAINERS IN REAR KITCHEN FOOD PREP AREA. MUST STORE ALL THE SCOOPS AND UTENSILS WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED BUCKETS OF FLOOR INSIDE WALK-IN COOLER AND IN KITCHEN FOOD PREP AREA. MUST ELEVATE OFF THE FLOOR AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVIN INSIDE WALK-IN COOLER, UNDERNEATH PREP TABLES AND FOOD STORAGE SHELVING IN REAR OF KITCHEN FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE MEAT CHEST FREEZER AND UP RIGHT TALL FREEZER. MUST REMOVE ICE AND CLEAN INTERIOR OF FRREZERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON THE INTERIOR AND EXTERIOR OF ALL HOT LINE COOKING EQUIMENT. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN FRONT BAR AREA. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILD UP ON FLOOR UNDER, AROUND AND BEHIND ALL COOKING EQUIPMENT AND REFRIGERATION UNITS THROUGHOUT KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ON WALLS BEHIND FOOD PREPARATION TABLES IN MAIN KITCHEN AREA. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND GREASE BUILD UP ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS ON FOOD STORAGE SHELVING AND FOOD PREPARATION TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORGANIZE AREAS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGSIN A FOOD PREPARATION AREA AND FOOD STORAGE AREA. MUST PROVIDE A DESIGNATED EMPLOYEES STORAGE AREA FOR PERSONAL BELONGINGS.
  2. Réinspection des toiles

    0 infraction

  3. Toiles

    6 infractions

    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED FROZEN FISH THAWING AT ROOM TEMPERATURE. INSTRUCTED MANAGER TO THAW USING APPRORIATE METHODS SUCH AS UNDER RUNNING COLD WATER OR UNDER REFRIGERATION BELOW 41 DEGREES.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED UTENSILS STORED IMPROPERLY IN BETWEEN USE: WHISKS STORED ON FIRE SUPPRESSION SYSTEM WITH WIRE AND SCOOPS FOR RICE STORED IN STAGNANT WATER. ISNTRUCTED MANAGER TO STORE ALL UTENSILS IN BETWEEN USE IN APPROPRIATE LOCATION.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE SERVICE ITEMS SUCH AS STYROFOAM CUPS AND BOWLS REUSED THROUGHOUT FACILITY. INTRUCTED TO DISCARD, AND MAY NOT RE-USE SINGLE SERVICE ITEMS .
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVY FOOD DEBRIS BUILD UP IN GASKETS OF 2 DOOR REACH IN COOLER DOOR IN REAR PREPARATION AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF FOOD DEBRIS BUILD UP.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DOOR BROKEN AND NOT LOCKING IN MEN'S BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 11/08/2023, REPORT #2584920: #16) 4-602.11(B-E): THE INTERIOR OF THE ICE MACHINE COMPARTMENTS IS NOT CLEAN (INTERIOR TOP). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. #49) 4-602.13: GREASE BUILD-UP AT WOK UNIT UNDER THE BURNERS AND TOP PART OF THE UNIT. MUST SCRAPE THE BUILD-UP OF ENCRUSTED, BURNED, GREASE BUILD-UP. CLEAN AND MAINTAIN. #55) 6-201.12: EXCESS GREASE BUILD -UP ON FLOORS UNDER AND BEHIND COOKING EQUIPMENT, CLEAN AND MAINTAIN. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION: 7-42-090, CITATION ISSUED.
  4. Toiles

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • THE INTERIOR OF THE ICE MACHINE COMPARTMENTS IS NOT CLEAN (INTERIOR TOP). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ONCE FOOD IS REMOVED FROM ORIGINAL CONTAINERS, IT MUST BE LABELED FOOD WITH A COMMON NAME INSIDE THE COOLERS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY SHELVES INSIDE THE WALK-IN COOLER AND REAR STORAGE. ALSO, THE PREP TABLE BASE IS RUSTY AND UNABLE TO CLEAN. THE SURFACE MUST BE SMOOTH, CLEAN, AND NON-ABSORBENT SURFACE. REMOVE TOOLS FROM UNDER THE PREP TABLE STORED WITH COOKING UTENSILS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL SHELVING METAL FOOD CARTS THROUGHOUT THE KITCHEN ARE DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.MUST NOT USE CARDBOARD FOR SHELVING AND ALUMINUM FOIL AS LINER COOKING EQUIPMENT. GREASE BUILD-UP AT WOK UNIT UNDER THE BURNERS AND TOP PART OF THE UNIT.MUST SCRAPE THE BUILD-UP OF ENCRUSTED, BURNED, GREASE BUILD-UP.CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • EXCESS GREASE BUILD -UP ON FLOORS UNDER AND BEHIND COOKING EQUIPMENT, CLEAN AND MAINTAIN
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO FOOD HANDLER TRAINING CERTIFICATE WAS PROVIDED ON SITE, INSTRUCTED TO PROVIDE
  5. Toiles

    9 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD CONTAINERS ARE STORED ON THE FLOOR INSIDE THE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF THE FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS AND WALK-IN COOLER FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ICE BUILD-UP INSIDE THE CHEST FREEZER AND UPRIGHT FREEZER ON THE FLOOR, AND SHELVES IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NOTED WASHROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN'S WASHROOMS AND UNISEX WASHROOMS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HEAVY CLUTTER THROUGHOUT BASEMENT FOOD DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED WATER LEAKING FROM THE CEILING AT THE BASEMENT FOOD DRY STORAGE ONTO THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN THE LEAKAGE. MUST CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT, INCLUDING WET FLOORS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • IL A ÉTÉ NOTÉ QU'IL Y AVAIT UNE CHUTE ET UNE GRANDE ACCUMULATION, SUR LES PIONS/CONDUITS, ET QUE L'ON AVAIT INSTALLÉ DES ORIFICES D'ÉVACUATION ET DES DISPOSITIFS DE RETENUE. INSTRUMENTS POUR DÉTAILLER LES MALADIES ET LES PRINCIPAUX HÔTELS, FILTRES ET PIPES/CONDUITS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED NOT ENOUGH LIGHTING IN THE DISHWASHING AREA. OR NOT SHATTERPROOF. INSTRUCTED TO PROVIDE A SHATTERPROOF BULB OR PROTECTIVE SHIELD FOR THE BULBS.
  6. Réinspection des toiles

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E)- BROKEN/MISSING DOOR HANDLE ON THE WALK-IN COOLER NOTED REPAIRED WITH A BLOCK OF RAW WOOD AND STRING. MUST PROPERLY REPAIR/REPLACE WITH CLEANABLE MATERIAL.----INTERIOR DOORS OF THE COOKS LINE TWO DOOR COOLER IN POOR REPAIR WITH BROKEN METAL AND TORN DOOR GASKETS. MUST REPLACE/REPAIR ALL.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12- NO BACKFLOW PREVENTION DEVICE ON THE UTILITY SERVICE SINK TO BE LOCATED AND SERVICED. MUST PROVIDE A BACKFLOW PREVENTION DEVICE.
  7. Toiles

    8 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE CARDBOARD BOXES OR PLASTIC GROCERY BAGS AS FOOD CONTAINERS. ALL FOOD CONTAINERS OR FOOD CONTACT ITEMS SUCH AS WAX PAPER AND BAGS FOR EGG ROLLS, MUST BE WASHABLE CONTAINERS OR SINGLE USE FOOD GRADE DISPOSABLE PLASTIC BAGS.----MUST NOT USE CARDBOARD AS A MEANS OF REPAIR FOR EQUIPMENT. BROKEN/MISSING DOOR HANDLE ON THE WALK-IN COOLER NOTED REPAIRED WITH A BLOCK OF RAW WOOD AND STRING. MUST PROPERLY REPAIR/REPLACE WITH CLEANABLE MATERIAL.----INTERIOR DOORS OF THE COOKS LINE TWO DOOR COOLER IN POOR REPAIR WITH BROKEN METAL AND TORN DOOR GASKETS.----PLASTIC BUTTONS ON THE MICROWAVE OVEN IN POOR REPAIR, PEELING PLASTIC. MUST REPLACE/REPAIR ALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR OF THE MICROWAVE OVEN, ALL COOLERS INTERIOR AND EXTERIOR, ALL COOKS LINE EQUIPMENT, RICE COOKER, STEAM TABLE NOTED DIRTY WITH ENCRUSTED FOOD DEBRIS. DIRTY, RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. DIRTY BULK FOOD CONTAINERS. MUST CLEAN AND MAINTAIN ALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL SHELVING, METAL FOOD CARTS THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS.----EXTREMELY DIRTY UTILITY SERVICE SINK. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NO BACKFLOW PREVENTION DEVICE ON THE UTILITY SERVICE SINK TO BE LOCATED AND SERVICED. MUST PROVIDE A BACKFLOW PREVENTION DEVICE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • EXCESSIVE PILE OF CARDBOARD BOXES, LARGE TREE BRANCH IN THE BASEMENT. MUST REMOVE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALL BEHIND THE HALLWAY ICE MACHINE IN POOR REPAIR, CRACKED/PEELING WOOD.----METAL FLOOR INSIDE THE WALK-IN COOLER WITH OPEN SEAM, UNSECURED TO THE FLOOR. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.----WALL AT THE MICROWAVE OVEN WITH EXCESSIVE FOOD SPLATTER.----FLOORS UNDER WOK COOKS LINE, ALL PREP TABLES AND COOLERS, THE THREE COMPARTMENT SINK WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM 2-26-20 NOT CORRECTED. #53- NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.
  8. Toiles

    2 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • DIGITAL METAL STEM THERMOMETER BATTERY NOT WORKING. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A WORKING METAL STEM THERMOMETER ON PREMISES FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.
  9. Réinspection des toiles

    12 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
    • 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
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES AT THE DINING TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER DOOR 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 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE SERVICE PREP COOLER AND SPILLS SHELVES, COUNTER TOPS OF THE HOT HOLDING CONTAINERS, ALL COOKING EQUIPMENT AND AROUND THE SERVICE COOLERS WITH DIRT, FOOD PARTICLE, GREASE. MUST ALSO DETAIL CLEAN AND MAINTAIN THE DOOR LININGS OF THE SERVICE COOLERS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET AT 3 COMPARTMENT OF THE FRONT BAR/PREP AREA . INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREA AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING STOVE WITH GREASE AND DIRT, UNDERNEATH THE SERVICE COOLERS AND THROUGHOUT THE BASEMENT FOOD/DRY STORAGE AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS
    • 58. FORMATION D ' ALLERGÈNE
      • 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
  10. 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
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED A VERY THICK BLACK AND SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED MANAGEMENT NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS DETAIL CLEANED AND SANITIZE. PRIORITY FOUNDATION #7-38-005
    • 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.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES AT THE DINING TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER DOOR 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 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ICE SCOOP STORED ON COUNTER TOPS WITH NO ICE SCOOP HOLDERS. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE SERVICE PREP COOLER AND SPILLS SHELVES, COUNTER TOPS OF THE HOT HOLDING CONTAINERS, ALL COOKING EQUIPMENT AND AROUND THE SERVICE COOLERS WITH DIRT, FOOD PARTICLE, GREASE. MUST ALSO DETAIL CLEAN AND MAINTAIN THE DOOR LININGS OF THE SERVICE COOLERS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET AT 3 COMPARTMENT OF THE FRONT BAR/PREP AREA . INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING STOVE WITH GREASE AND DIRT, UNDERNEATH THE SERVICE COOLERS AND THROUGHOUT THE BASEMENT FOOD/DRY STORAGE AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREA AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS
    • 58. FORMATION D ' ALLERGÈNE
      • 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
  11. Toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT BASEMENT. MUST CLEAN AND SANITIZE.
  12. Réinspection des toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FOOD RESIDUE AND GRAYISH STAINS FROM THE FOLLOWING SURFACES: THE HANDLES ON THE KITCHEN HAND SINK, THE HANDLE OF THE RICE WARMER, THE HANDLES OF THE UPRIGHT FREEZERAND THE CHEST FREEZER. MUST CLEAN GREASE DEPOSITS FROM THE FOLLOWING SURFACES: THE HANDLES OF THE FRYER BASKETS AND THE EXTERIOR OF THE FRYER SIDES AND THE RIGHT SIDE OF THE STEAM TABLE. MUST CLEAN THE BLACK CHAR BUILDUP AND FOOD DEBRIS SURROUNDING EACH WOK. MUST CLEAN DARK STAINS AND RESIDUE FROM BASIN OF MOP SINK.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN YELLOWISH SPLATTER STAINS FROM WALL TO RIGHT OF FRYERS (BEHIND MICROWAVE). MUST CLEAN DUST FROM WALL ABOVE BACK RIGHT EXTERIOR CORNER OF WALK IN COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED DOZENS OF EMPTY CARBOARD BOXES BEING STORED ON THE FLOOR IN THE BASEMENT NEAR THE STAIRS. ALSO NOTED DOZENS OF STACKED, UNUSED AND SOILED CHAIRS THROUGHOUT THE BASEMENT. INSTRUCTED TO REMOVE ALL UNNCESSARY OBJECTS FROM PREMISES AND STORE REMAINING ITEMS AT LEAST 6 INCHES OFF THE FLOOR. MUST INVERT MOPS DURING STORAGE OR STORE AT LEAST 6 INCHES OFF THE FLOOR.
  13. Toiles

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED REAR EXIT DOOR TO FACILITY NOT RODENT/PEST PROOF. NOTED THE EXTERNAL BACK DOOR PROPPED OPEN DURING INSPECTION AND THE SCREEN DOOR IN FRONT OF IT IN USE. NOTED TEARS IN THE SCREEN APPROX. 6-8 INCHES LONG IN THE MIDDLE AND SIDES OF THE SCREEN. ALSO NOTED AN APPROX. 1/2 INCH GAP FROM THE BOTTOM OF THE SCREEN DOOR AND THE FLOOR. ALSO NOTED A HOLE IN THE DOOR FRAME AT THE BASE ON THE RIGHT SIDE OF THE DOOR, WHEN FACING DOOR FROM EXTERIOR. THIS HOLE IS EXPOSED TO THE OUTDOORS WHEN THE MAIN DOOR IS PROPPED OPEN AND IS APPROX. 3 INCHES IN DIAMETER. INSTRUCTED TO REPAIR EACH OF THESE OPENINGS TO PREVENT PEST ENTRY TO FACILITY. SERIOUS VIOLATION: 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CARDBOARD BEING REUSED AS SHELF LINER AND FLOOR COVERING. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN THESE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FOOD RESIDUE AND GRAYISH STAINS FROM THE FOLLOWING SURFACES: THE HANDLES ON THE KITCHEN HAND SINK, THE HANDLE OF THE RICE WARMER, THE HANDLES OF THE UPRIGHT FREEZERAND THE CHEST FREEZER. MUST CLEAN GREASE DEPOSITS FROM THE FOLLOWING SURFACES: THE HANDLES OF THE FRYER BASKETS AND THE EXTERIOR OF THE FRYER SIDES AND THE RIGHT SIDE OF THE STEAM TABLE. MUST CLEAN THE BLACK CHAR BUILDUP AND FOOD DEBRIS SURROUNDING EACH WOK. MUST CLEAN DARK STAINS AND RESIDUE FROM BASIN OF MOP SINK.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN YELLOWISH SPLATTER STAINS FROM WALL TO RIGHT OF FRYERS (BEHIND MICROWAVE). MUST CLEAN DUST FROM WALL ABOVE BACK RIGHT EXTERIOR CORNER OF WALK IN COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED DOZENS OF EMPTY CARBOARD BOXES BEING STORED ON THE FLOOR IN THE BASEMENT NEAR THE STAIRS. ALSO NOTED DOZENS OF STACKED, UNUSED AND SOILED CHAIRS THROUGHOUT THE BASEMENT. INSTRUCTED TO REMOVE ALL UNNCESSARY OBJECTS FROM PREMISES AND STORE REMAINING ITEMS AT LEAST 6 INCHES OFF THE FLOOR. MUST INVERT MOPS DURING STORAGE OR STORE AT LEAST 6 INCHES OFF THE FLOOR.
  14. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND WOK STATION NOT CLEAN.(GREASE BUILDUP). MUST CLEAN AND DEGREASE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN(WOK AREAS) AND STAIRS LEADING TO BASEMENT. MUST CLEAN AND SANITIZE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOND AUCUN DISPOSITIFS DE PRÉVENTION DE L'INVESTISSEMENT DE LA MACHINE. ÇA DOIT SE PRODUIRE.
  15. Toiles

    3 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND FOOD AT IMPROPER TEMPERATURES: IN THE 1 DOOR PREP COOLER- 2LBS OF CRAB RANGOON AT 48.7F, 2LBS OF PORK AND SHRIMP EGGROLLS AT 45.1F, AND 5LBS OF CHICKEN AT 45.6F. OUT ON THE PREP AREA-6LBS OF PORK AND SHRIMP EGGROLLS AT 69.4F. OPERATOR DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO STORE ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED FACILITY TO CEASE THE USE OF PLASTIC SHOPPING BAGS FOR FOOD STORAGE AND TO USE ONLY FOOD GRADE MATERIAL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED FACILITY TO ROUTINELY DETAIL CLEAN ALL FLOORS AND TO MAINTAIN.
  16. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. REMOVE GREASE BUIL-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR BEHIND DISHMACHINE AND UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. DETAIL CLEAN BASEMENT FLOOR ESPECIALLY ALONG WALLBASE.REMOVE DIRT ANF FOOD DEBRIS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN FRONT BAR AREA. MUST REPAIR/MAINTAIN.
  17. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FROZEN MEATS STORED IN A PLASTIC GROCERY BAGS INSIDE REACH-IN FREEZER. INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, INTERIOR OF COOLERS AND FREEZERS IN KITCHEN FOOD PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT FLOOR IN KITCHEN FOOD PREPARATION AREA. DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. MUST REMOVE GREASE BUILD-UP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 3 COMPARTMENT SINK IN DISHWASHING AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN. EXPOSED HANDEASH SINK IN FOOD PREPARATIO AREA IS DRAINING SLOW. MUST REPAIR MAINTAIN. BACK FLOW PREVENTION DEVICE IS NEEDED FOR REAR MOP SINK. MUST PROVIDE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • TOUS LES EMPLOYÉS DOIVENT SOUMETTRE UNE RÉSTRAINTE D'HAIR À TOUS LES TEMPS LES ALIMENTS SONT PRÉPARÉS ET SERVIS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES IN KITCHEN FOOD AREA. MUST PROPERLY STORE WIPING CLOTHES.
  18. Réinspection des licences

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE COOLERS USING A NON-TOXIC FINISH.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING. A BACKFLOW PREVENTION DEVICE IS NEEDED FOR THE ICE MACHINE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.REMAINING ARTICLES MUST BE PROPERLY STORED TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.
  19. Licence

    11 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • AN EXPOSED HANDSINK IS NEEDED BEHIND THE FRONT SERVICE BAR AREA,MANAGER PLANS TO MAKE FRUIT SMOOTHIES.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • MUST PROVIDE A PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS INCLUDE A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • MUST INSTALL A GREASE TRAB BOX FOR THE KITCHEN 3 COMPARTMENT SINK AS REQUIRED AND INCREASE WATER PRESSURE SAME SINK.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY FOOD PRODUCTS STORED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE BADLY STAINED CUTTING BOARDS IN THE KITCHEN AREAS AND REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE COOLERS USING A NON-TOXIC FINISH.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING REQUIRES A DETAIL CLEANING FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,SIDES OF HOT COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF FOOD EQUIPMENTS,UPPER PANEL OF ICE MACHINE,INTERIOR COMPARTMENTS OF DEEP FRYERS,INTERIOR CABINETS OF HANDSINKS IN TOILET ROOMS,DRY STORAGE SHELVINGS ETC.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDE BASEMENT,FLOOR DRAINS REQUIRES A DETAIL CLEANING.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING. A BACKFLOW PREVENTION DEVICE IS NEEDED FOR THE ICE MACHINE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.REMAINING ARTICCLES MUST BE PROPERLY STORED TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.

Établissements inspectés à proximité

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web