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BARRACO'S PIZZA AND THE VINEYARD BANQUETS

2105-2121 W 95TH ST, CHICAGO, IL 60643 · Restaurant

Résumé des inspections

BARRACO'S PIZZA AND THE VINEYARD BANQUETS a été inspecté 13 fois par Chicago Department of Public Health depuis le 27 novembre 2018. La dernière inspection, le 18 décembre 2025, a relevé 9 infractions.

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 9 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination 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.

  • 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 17 fois dans 7 inspections distinctes, la plus récente le 18 décembre 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 9 fois dans 8 inspections distinctes, la plus récente le 10 avril 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 6 fois dans 6 inspections distinctes, la plus récente le 23 septembre 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 5 fois dans 3 inspections distinctes, la plus récente le 6 août 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 6 août 2020. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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

    9 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE LARGE WHITE CUTTING BOARDS IN THE REAR KITCHEN (PIZZA AREA WITH DEEP CUTTING GROOVES AND STAINS. INSTRUCTED TO REPLACE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE DRAINS AT THE REAR DISH WASHING AREA IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE PIZZA PREP STATION UPPER RIGHT SIDE DOOR MISSING. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FOOD SPLATTER ON THE LARGE WHITE BULK CORNMEAL CONTAINER LEFT OF THE PIZZA PREP AT THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE OPENING AREA AROUND THE DOOR OR THE ICE MACHINE AND THE UPPER SLIDING DOORS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE FAN COVERINGS IN THE WALK IN COOLING UNIT WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS STORED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE DISH WASHING MACHINES IN NEED OF A DETAIL CLEANING OF DIRT, GRIME AND CALCIUM BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED THE REAR THREE COMPARTMENT SINK WITH A LEAK AT THE FAUCET BASE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOOR UNDER THE COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Toiles

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD ITEMS MUST BE LABELED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR OF REACH COOLERS IN NEED OF CLEANING TO REMOVE FOOD AND DRINK SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN REAR STORAGE AREA IN NEED OF CLEANING, AND FLOORS IN DISH MACHINE AREA IN NEED OF CLEANING INSTRUCTED TO CLEAN AND MAINTAIN
  3. Plainte abrégée

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. INTRUCTED TO CLEAN AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • DOOR SWEEP NEEDED AT REAR EXIT DOOR TO ALLEY WAY. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS AT SIDE SALAD PREP AREA IN NEED OF REPLACING WHERE DARK IN COLOR. INSTRUCTED TO REPLACE OR REPAIR BOARDS
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • EMPLOYEE UNISEX TOILET ROOM IN NEED OF COVERED RECEPTACLE. INSTRUCTED TO OBTAIN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SIDE OF PIZZA OVEN IN NEED OF CLEANING TO REMOVE ALL DRIPPING SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Plainte

    6 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. INTRUCTED TO CLEAN AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS AT SIDE SALAD PREP AREA IN NEED OF REPLACING WHERE DARK IN COLOR. INSTRUCTED TO REPLACE OR REPAIR BOARDS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • AREA WHERE CONTAINERS OF OIL ARE STORED IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • EMPLOYEE UNISEX TOILET ROOM IN NEED OF COVERED RECEPTACLE. INSTRUCTED TO OBTAIN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SIDE OF PIZZA OVEN IN NEED OF CLEANING TO REMOVE ALL DRIPPING SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Toiles

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF REACH IN FREEZER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • INTERIOR OF BOTH ICE MACHINES IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE CAN OPENER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL BUILD UP.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS IN PREP AREA IN NEED OF REPLACING WHERE WORN. INSTRUCTED TO REPLACE OR REPAIR BOARDS WITH DARK SPOTS OR DEEP CUTS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK AT REACH IN FREEZER IN NEED OF REPAIR. INSTRUCTED TO CORRECTED AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN REAR DISH AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP ALONG BASEBOARDS. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Plainte

    11 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED THE OUTER DOOR IN THE DISH WASHING AREA NOT RODENT/INSECT PROOFED. INSTRUCTED MANAGER TO RODENT/INSECT PROOF DOOR AND MAINTAIN.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASH GUARD ON HAND WASHING SINK NEXT TO ICE BIN IN BAR AND REAR HAND WASHING SINK NEXT TO PREP SINK IN MAIN KITCHEN. INSTRUCTED MANAGER TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED MANAGER TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY RACKS INSIDE THE WALK IN COOLER. INSTRUCTED MANAGER TO REMOVE RUST FROM THE RACKS AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE ICE BIN IN THE BAR AREA WITH NO LID/COVER. INSTRUCTED MANAGER TO PROVIDE A LID/COVER AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE AND ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, DISH MACHINE, PREP TABLES, PREP COOLERS, AND PREP FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAK AT THE BASE OF THE 3-COMPARTMENT SINK IN THE DISH WASHING AREA. INSTRUCTED MANAGER TO FIX AND MAINTAIN LEAK AT THE BASE OF THE 3-COMP. SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED MANAGER TO STORE ALL MOPS HANGING UP FOR PROPER AIR DRYING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA. OBSERVED DUST BUILDUP ON EXTERIOR SURFACES OF VENTILATON FANS IN WASHROOMS, CEILING VENTS, CEILING TILES AND LIGHT SHIELDS IN KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A MISSING COVER FOR THE FLOOR DRAIN IN FRONT OF THE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED THE FILTERS ON THE VENTILATION ABOVE THE COOKING EQUIPMENT WITH GREASE, DIRT AND DUST BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FILTERS.
  7. Réinspection des toiles

    4 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASH GUARD ON HAND WASHING SINK NEXT TO ICE BIN IN BAR AND REAR HAND WASHING SINK NEXT TO PREP SINK IN MAIN KITCHEN. INSTRUCTED MANAGER TO PROVIDE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE AND ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, PREP COOLERS, AND PREP FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA. OBSERVED DUST BUILDUP ON EXTERIOR SURFACES OF VENTILATON FANS IN WASHROOMS, CEILING VENTS, CEILING TILES AND LIGHT SHIELDS IN KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO VALID FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE.
  8. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN MEN AND WOMEN WASHROOMS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASH GUARD ON HAND WASHING SINK NEXT TO ICE BIN IN BAR AND REAR HAND WASHING SINK NEXT TO PREP SINK IN MAIN KITCHEN. INSTRUCTED MANAGER TO PROVIDE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED MULTI-USE UTENSILS NOT COVERED OR INVERTED IN BUFFET SERVING AREA. INSTRUCTED MANAGER TO INVERT UTENSILS TO PROTECT FROM CONTAMINATION.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ARTICLES DE SERVICE UNIQUE OBSERVÉS NON INVERTS DANS LA ZONE PREP. MANAGER INSTRUCTE POUR INVERTER TOUS LES ARTICLES DE SERVICE UNIQUE POUR PROTÉGER LA CONTAMINATION.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO TEST STRIPS FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE FOR ADEQUATE UTENSIL SURFACE TEMPERATURE DURING HOT WATER MECHANICAL WAREWASHING OPERATIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE AND ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, PREP COOLERS, AND PREP FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA. OBSERVED DUST BUILDUP ON EXTERIOR SURFACES OF VENTILATON FANS IN WASHROOMS, CEILING VENTS, CEILING TILES AND LIGHT SHIELDS IN KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO VALID FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2497757 ON 4-5-21:10-OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN BANQUET BAR AREA. INSTRUCTED MANAGER TO PROVIDE.37-OBSERVED PACKAGED COOKIES DISPLAYED FOR CUSTOMER SERVICE AND NOT LABELED WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED ITEMS. 37-OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD. 38-OBSERVED 1/4" GAP ON BOTTOM OF BANQUET EXIT DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. 39-OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA AND WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR. 58-OBSERVED NO ALLERGEN TRAINING AVAILABLE FOR CERTIFIED MANAGER ON DUTY. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
  9. Toiles

    12 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN BANQUET BAR AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED PACKAGED COOKIES DISPLAYED FOR CUSTOMER SERVICE AND NOT LABELED WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED ITEMS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 1/4" GAP ON BOTTOM OF BANQUET EXIT DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA AND WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED STYROFOAM CUPS USED AS DISPENSING UTENSILS IN BULK CONTAINERS. INSTRUCTED MANAGER TO PROVIDE ADEQUATE DISPENSING UTENSILS WITH HANDLES STORED ABOVE FOOD.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO TEST STRIPS FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE FOR ADEQUATE UTENSIL SURFACE TEMPERATURE DURING HOT WATER MECHANICAL WAREWASHING OPERATIONS. PRIORITY FOUNDATION 7-38-005
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE AND ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, PREP COOLERS, AND PREP FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LOOSE FAUCET ON HAND WASHING SINK IN EMPLOYEE WASHROOM AND LEAKS ON DISH MACHINE IN DISH WASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED WASTE RECEPTACLE IN FIRST FLOOR WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA. OBSERVED DUST BUILDUP ON EXTERIOR SURFACES OF VENTILATON FANS IN WASHROOMS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE FOR CERTIFIED MANAGER ON DUTY. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  10. Toiles

    8 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED EMPLOYEE PROCEDURE ON SITE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER NO SUPPLIES. INSTRUCTED TO PROVIDE ALL THE NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE OF COOLERS. 6 PANS ( APPROX 50-LBS) OF ASSORTED COOKED PASTAS RANGING TEMPERATURES OF 48.0F-50.0F 10-LBS OF COOKED MEAT LASAGNA AT 53.0F, 8-LBS OF BBQ PORK RIBS AT-52.0F, 10-LBS SALMON- 47.0F, 8-LBS OF TALAPIA AT 50.0F, 8-LBS OF LAKE PERCH AT 50.0F, 4-LBS OF CORN BEEF AT 51.0F, 6-ASSORTED SALAD GREENS GARDEN SALADS AT 53.0F, 10-LBS COOKED ITALIAN SAUSAGE- 48.0F, 10-LBS OF CALAMARI AT 52.0F. APPROX 115-LBS OF FOOD AT COST OF APPROX $ 600.00 WAS REMOVED FROM COOLERS AND DISCARDED BY PIC-COS.INSTRUCTED TO MAINTAIN COLD TCS FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED BOTTOM PREP COOLER IN KITCHEN BEING USED MAINTAINING IMPROPER AIR TEMPERATURE OF 60.0F. COOLER MUST MAINTAIN TEMPERATURE OF 41.0F OR BELOW. INSTRUCTED TO USE ADDITIONAL COOLER ON SITE THAT 41.0F OR BELOW UNTIL TAG IS REMOVED BY HEALTH DEPT-COS. PRIORITY VIOLATION ISSUED- 7-38-005
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROX 1/4 INCH GAP AT BOTTOM DOUBLE EXIT DOORS IN BANQUET AREA. INSTRUCTED TO REPAIR TO BE TIGHT-FITTING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED METAL STORAGE UNITS NOT CLEAN OF DEBRIS INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN/MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED RECEPTACLES ON SITE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS NOT CLEAN OF DEBRIS, DEAD INSECTS IN BASEMENT STORAGE AREA. INSTRUCTED TO CLEAN/ MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OB SERVED NO LIGHT INSIDE WASHROOM ON 2ND FL. MUST PROVIDE.
  11. Réinspection des toiles

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 1/4" GAP ON BOTTOM CORNERS OF REAR DOUBLE EXIT DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GASKET DAMAGED ON DRAWER COOLER IN SALAD PREP AREA. INSTRUCTED TO REPLACE GASKET AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WATER DAMAGE AND PEELING PAINT IN CEILING IN REAR DISH WASHING AREA. INSTRUCTED TO REPAIR CEILING AND MAINTAIN.
  12. Toiles

    14 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVIALABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION CITATION ISSUED 7-38-010.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP, DISH WASHING AND BAR AREAS. INSTRUCTED TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HOT WATER(75.2F) AT HAND WASHING SINK IN EMPLOYEE WASHROOM. INSTRUCTED MANAGER TO PROVIDE AT LEAST 100F WATER AT HAND WASHING SINK IN EMPLOYEE WASHROOM. PRIORITY CITATION ISSUED 7-38-030(C)
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED COOKED CHICKEN TENDERS 104.7F AND BAKED CHICKEN 121.5F DISPLAYED FOR SERVICE AT IMPROPER TEMPERATURE ON HOT HOLDING UNIT. INSTRUCTED TO DISCARD APPROXIMATELY 10LBS AND $30 OF CHICKEN. ALL HOT TCS FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE, DISPLAY AND SERVICE. PRIORITY CITATION ISSUED 7-38-005
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED SLICED WATERMELON 49.6F, SLICED HONEYDEW MELON 51.2F, SLICED CANTALOUPE 52.3F DISPLAYED FOR SERVICE AT IMPROPER TEMPERATURE ON COLD HOLDING UNIT, RAW CHICKEN 57.1F STORED IN WALK-IN COOLER AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $30 OF SLICED MELON AND CHICKEN. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY VIOLATION 7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY AND DISCLOSURE/REMINDER ON MENUS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY AND REMINDER/DISCLOSURE ON ALL MENUS FOR ANY RAW OR UNDERCOOKED FOODS SERVED,(BURGERS, STEAK, ETC). PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO FOOD LABELS ON PACKAGED DESSERTS, CAKES, COOKIES, ETC. INSTRUCTED TO LABEL PACKAGED DESSERTS WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME, ADDRESS, ALLERGENS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 1/4" GAP ON BOTTOM CORNERS OF REAR DOUBLE EXIT DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRY.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASHGUARD BETWEEN HAND WASHING SINK AND ICE BIN IN BAR AREA. INSTRUCTED MANAGER TO PROVIDE. OBSERVED NO COVER FOR ICE BIN IN BAR AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED GLASSES NOT INVERTED ON DINING ROOM TABLES AND SOUP SPOONS NOT INVERTED IN CUSTOMER SERVICE AREA. INSTRUCTED TO INVERT ALL TABLEWARE TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GASKET DAMAGED ON DRAWER COOLER IN SALAD PREP AREA. INSTRUCTED TO REPLACE GASKET AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED NO WASTE RECEPTACLE AT HAND WASHING SINKS IN PREP, BAR AND DISH WASHING AREAS. INSTRUCTED TO PROVDIE RECEPTACLES AT HAND WASHING SINKS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WATER DAMAGE AND PEELING PAINT IN CEILING IN REAR DISH WASHING AREA. INSTRUCTED TO REPAIR CEILING AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DAMAGED AND FALLING LIGHT SHIELD IN PIZZA PREP AREA. INSTRUCTED TO REPLACE LIGHT SHIELDS AND MAINTAIN.
  13. Licence

    5 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. NO CITATION
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD TEMPERATURES OF FOODS ON CUSTOMER SELF SERVE BUFFET TABLE. APPROX 2-LBS OF COLE SLAW AT 48.8F,2-LBS CUT MELON( CANTALOPE) 46.8F, 2-LBS RANCH DRESSING. MANAGER REMOVED AND DISCARDED FOODS AT COST APPROX $10.00, COS. INSTRUCTED TO MAINTAIN COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED TO BUSINESS LICENSE POSTED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO DISCLOSURE OR REMINDER ON MENUS. INSTRUCTED THAT A REMINDER AND DISCLOSURE MUST BE ON ALL MENUS FOR ANY RAW OR UNDERCOOKED FOODS SERVED,( STEAK,ETC).
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NO VENTILATION IN ALL 3 WASHROOMS LOCATED ON 2ND FL BANQUET WEST BUILDING. INSTRUCTED TO INSTALL.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGENS TRAINING FOR MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE.

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