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BIG TONY'S

5611 W CORCORAN PL, CHICAGO, IL 60644 · Restaurant

Résumé des inspections

BIG TONY'S a été inspecté 24 fois par Chicago Department of Public Health depuis le 13 octobre 2010. La dernière inspection, le 19 mai 2026, a relevé 9 infractions.

3 des 24 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 20 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Ravageurs et Contrôle de la température des aliments.

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 7 fois dans 4 inspections distinctes, la plus récente le 2 juillet 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 11 mai 2026. 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 4 fois dans 3 inspections distinctes, la plus récente le 19 mars 2024. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 30 juillet 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 39 fois dans 20 inspections distinctes, la plus récente le 19 mai 2026. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

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.

24 inspections

  1. Réinspection des toiles

    9 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14 OBSERVED SOILED WIPING CLOTHS ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED GREASE BUILDUP AND FOOD SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, HOLDING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-402.12 OBSERVED GREASE TRAP LEAKING NEAR WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED GREASE, FOOD SPILLS AND DEBRIS ON WALLS, CEILINGS, CEILING VENTS, AND FLOORS IN PREP, STORAGE AND DISHWASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALLS AND FLOORS IN ALL AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 OBSERVED UNUSED ARTICLES AND EQUIPMENT IN PREP, STORAGE AND DISHWASHING AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4-204.11 OBSERVED GREASE SPILLS INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION HOOD.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-202.11 OBSERVED MISSING LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE LIGHT SHEILDS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  2. Toiles

    11 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVÉ AU CERTIFICAT DE SANITATION DES ALIMENTS DE VALIDE CHICAGO. MANAGER INSTRUCTE POUR DÉSIGNER LA PERSONNE EN CHARGE DE TOUTES LES HEURES DE FONCTIONNEMENT. FONDATION PRIORITAIRE
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE WHEN TCS FOOD PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 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 OVER 60 RAT DROPPINGS SCATTERED ON FLOOR BEHIND COOLERS, FREEZERS, AND COOKING EQUIPMENT IN PREP AND DISHWASHING AREA, UNDER 3-COMPARTMENT SINK, INSIDE CARDBOARD BOXES IN REAR DISH WASHING AREA, ON FLOOR BETWEEN EQUIPMENT IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS.
    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SOILED WIPING CLOTHS ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE BUILDUP AND FOOD SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, HOLDING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED UNUSED ARTICLES AND EQUIPMENT IN PREP, STORAGE AND DISHWASHING AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE, FOOD SPILLS AND DEBRIS ON WALLS AND FLOORS IN PREP, STORAGE AND DISHWASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALLS AND FLOORS IN ALL AREAS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED GREASE SPILLS INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION HOOD.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  3. Toiles

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TAPE USED ON CHEST FREEZER FOR BROKEN AREAS. INSTRUCTED PERSON IN CHARGE TO PROPERLY REPAIR OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED BUILD UP OF FOOD DEBRIS ON INTERIOR OF COLD HOLD AND HOT HOLD UNITS/EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN ALL AREAS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILD UP AND RESIDUE ON WALLS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HOOD SYSTEM NOT OPERABLE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • BÂTIMENT OBSERVÉ DE GRANDE SUR LES FILTRES DANS LE SYSTÈME HOOOD. PERSONNES INSTRUMÉES EN CHARGE DE CLEAN ET DE MAINTENANT.
  4. Réinspection des toiles

    0 infraction

  5. Non-inspection

    0 infraction

  6. Toiles

    4 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED APPROXIMATELY 2.5 LBS OF COOKED CHICKEN WINGS STORED INSIDE A CONTAINER ON THE PREP TABLE DURING THE TIME OF INSPECTION AT IMPROPER TEMPERATURE. NOTED TEMPERATURE @ 65F-72F AT THIS TIME. INSTRUCTED TO HOLD ALL HOT TCS FOODS @135 OR HIGHER AT ALL TIMES. PRIORITY VIOLATION. #7-38-005 PERSON IN CHARGE DISCARDED VOLUNTARILY.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING COLD TCS FOOD ITEMS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. THEY ARE AS FOLLOWS: APPROXIMATELY 3 LBS SLICED TOMATOES ON PREP TABLE, 3 LBS CHOPPED CHICKEN, 3 LBS CHOPPED BEEF, 8 LBS COOKED SHRIMP, 7.5 LBS GROUND BEEF, ALL STORED INSIDE 2 DOOR UPRIGHT COOLING UNIT IN FRONT PREP. NOTED TEMPERATURES RANGING FROM 50-69F. THE PERSON IN CHARGE DISCARDED SAID FOODS VOLUNTARILY AT THIS TIME. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41 OR BELOW AS REQUIRED. PRIORITY VIOLATION. 7-38-005. PLEASE SEE THE ABOVE VIOLATION FOR CITATION INFORMATION.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED ONE LIVE ROACH CRAWLING ON UPRIGHT REFRIGERATOR DOOR HANDLE DURING TIME OF INSPECTION AS WELL AS APPROXIMATELY 30 SMALL RODENT DROPPINGS BEHIND SAID COOLING UNIT SCATTERED ON THE FLOOR, UNDER 3 COMPARTMENT SINK, AND IN REAR PREP UNDERNEATH SHELVING UNITS. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, REMOVE DROPPINGS, CLEAN AND SANTIZE. MUST ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2573329 ON MARCH 28, 2023; THEY ARE AS FOLLOWS... 37)OBSERVED NO LABELS FOR FLOUR STORAGE CONTAINER STORED ON THE SHELF IN THE REAR. I INSTRUCTED THE PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS THAT MUST BE LABELED WITH THE CONTENTS' NAMES. 41)OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES. 43)OBSERVED CUTTING UTENSILS BEING STORED BETWEEN THE PREP TABLE AREA. INSTRUCTED TO STORE PROPERLY HANGING OR INSIDE DEVICE FOR HOLDING UTENSILS, KEEP CLEANED AND MAINTAINED BETWEEN USE. 47)OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -OBSERVED CARDBOARD LINING SHELVES AND COUNTERS. INSTRUCTED TO REMOVE ALL AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN AND TO PREVENT POSSIBLE INSECT HARBORING. OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD-UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL. 49)OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP IN THE INTERIOR OF THE CHEST FREEZERS LOCATED IN THE FRONT AND REAR NEAR THE BACK EXIT DOOR. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN. OBSERVED THE SIDES OF ALL THE COOKING EQUIPMENT AND NON-COOKING EQUIPMENT WITH A BUILD-UP OF DIRT, DUST, GREASE, AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL. -OBSERVED THE INSIDE OF ALL REACH-IN COOLERS WITH A BUILD-UP OF DIRT AND FOOD DEBRIS ON THE BOTTOM AND THE SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN ALL. 55) OBSERVED A BUILD-UP OF EQUIPMENT CLUTTER AND OTHER ITEMS ON SHELVING AND FLOORS IN THE REAR DISHWASHING AREA AND REAR STORAGE ROOM. INSTRUCTED TO REMOVE ANY AND ALL UNNECESSARY ITEMS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING. -OBSERVED A BUILD-UP OF DIRT, GREASE, AND FOOD SPLATTER ON THE FLOORS AND WALLS IN THE FRONT FOOD SERVICE AREA AND THE REAR DISH WASHING AND STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS. -FLOORS NEED DETAILED CLEANING THROUGHOUT, ESPECIALLY ALONG THE WALL BASE AND IN CORNERS. 56)OBSERVED NO LIGHTING UNDER THE HOOD VENTILATION SYSTEM. INSTRUCTED TO PROVIDE AND MAINTAIN GOOD LIGHTING. MUST DETAIL CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE THE GREASE AND DEBRIS OBSERVED ONE MISSING LIGHT SHIELD IN THE FRONT PREP AREA. INSTRUCTED TO REPLACE INSTRUCTED TO CORRECT ALL PREVIOUS CORE VIOLATIONS ABOVE AS REQUIRED. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  7. Toiles

    18 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO LABELS FOR FLOUR STORAGE CONTAINER STORED ON THE SHELF IN THE REAR. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVÉ DES CLOTS WIPING SOLIDES CONSERVÉS SUR LES TABLEAUX DE PRÉPÔT. MANAGER INSTRUCTE POUR CONSERVER LA SOLUTION ENTRE LES UTILISATIONS.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED CUTTING UTENSILS BEING STORED BETWEEN THE PREP TABLE AREA. INSTRUCTED TO STORE PROPERLY HANGING OR INSIDE DEVICE FOR HOLDING UTENSILS, KEEP CLEANED AND MAINTAINED BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARD BOARD LINING SHELVES AND COUNTERS. INSTRUCTED TO REMOVE ALL AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN AND TO PREVENT POSSIBLE INSECT HARBORING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVÉ LAIT CRATS D'ÊTRE UTILISÉS EN FAVEUR DES ZONES DE PRÉPARATION ET DE STOCKAGE. DOIVENT ARRÊTER ET PROVIDER LE VÉHICULE QUI EST DE 6" ET PROVIDE L'ACCESSIBILITÉ DU VÉHICULE À ASSURER LE FEUILLEMENT D'UNE FACILITÉ ADÉQUATE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP IN THE INTERIOR OF THE CHEST FREEZERS LOCATED IN THE FRONT AND REAR NEAR THE BACK EXIT DOOR. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE SIDES OF ALL THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT, DUST, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INSIDE OF ALL OF THE REACH IN COOLERS WITH A BUILD UP OF DIRT AND FOOD DEBRIS ON THE BOTTOM AND ON THE SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED NO WASTE RECEPTACLES AT HAND WASHING SINK IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF CLUTTER OF EQUIPMENT AND OTHER ITEMS ON SHELVING AND FLOORS IN THE REAR DISH WASHING AREA AND REAR STORAGE ROOM. INSTRUCTED TO REMOVE ANY AND ALL UNNECESSARY ITEMS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF DIRT, GREASE AND FOOD SPLATTER ON THE FLOORS AND WALLS IN THE FRONT FRONT FOOD SERVICE AREA AND THE REAR DISH WASHING AND STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS NEED DETAIL CLEANING THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NO LIGHTING UNDER THE HOOD VENTILATION SYSTEM. INSTRUCTED TO PROVIDE AND MAINTAIN GOOD LIGHTING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST DETAIL CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE THE GREASE AND DEBRIS
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED ONE MISSING LIGHT SHIELD IN THE FRONT PREP AREA. INSTRUCTED TO REPLACE
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED 1 EMPLOYEES WORKING WITHOUT FOOD HANDLER CERTIFICATE DUE TO THE ONE ON SITE BEING EXPIRED. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTIONDUE TO THE ONE ON SITE BEING EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  8. Plainte

    9 infractions

    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED CUTTING UTENSILS BEING STORED BETWEEN THE PREP TABLE AREA. INSTRUCTED TO STORE PROPERLY HANGING OR INSIDE DEVICE FOR HOLDING UTENSILS, KEEP CLEANED AND MAINTAINED BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARD BOARD LINING SHELVES AND COUNTERS. INSTRUCTED TO REMOVE ALL AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN AND TO PREVENT POSSIBLE INSECT HARBORING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INSIDE OF ALL OF THE REACH IN COOLERS WITH A BUILD UP OF DIRT AND FOOD DEBRIS ON THE BOTTOM AND ON THE SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE SIDES OF ALL THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT, DUST, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF DIRT, GREASE AND FOOD SPLATTER ON THE FLOORS AND WALLS IN THE FRONT FRONT FOOD SERVICE AREA AND THE REAR DISH WASHING AND STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF CLUTTER OF EQUIPMENT AND OTHER ITEMS ON SHELVING AND FLOORS IN THE REAR DISH WASHING AREA AND REAR STORAGE ROOM. INSTRUCTED TO REMOVE ANY AND ALL UNNECESSARY ITEMS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NO LIGHTING UNDER THE HOOD VENTILATION SYSTEM. INSTRUCTED TO PROVIDE AND MAINTAIN GOOD LIGHTING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED THE HOOD VENTILATION SYSTEM WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Toiles

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO LABELS FOR BULK FLOUR STORAGE CONTAINER STORED ON THE SHELF IN THE REAR. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS STORED ON THE COUNTER NEAR WITH WOKS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVÉ LAIT CRATS D'ÊTRE UTILISÉS EN FAVEUR DES ZONES DE PRÉPARATION ET DE STOCKAGE. DOIVENT ARRÊTER ET PROVIDER LE VÉHICULE QUI EST DE 6" ET PROVIDE L'ACCESSIBILITÉ DU VÉHICULE À ASSURER LE FEUILLEMENT D'UNE FACILITÉ ADÉQUATE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP IN THE INTERIOR OF THE CHEST FREEZERS LOCATED IN THE REAR NEAR THE BACK EXIT DOOR. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE WALLS IN THE REAR TO BE SOILED WITH FOOD SPLASH. INSTRUCTED TO CLEAN THE WALLS IN THE REAR.
  10. Toiles

    9 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • ** LES PREMISES N'ONT PAS DE POLITIQUE DE SANTÉ DES EMPLOYÉS. INSTRUCTION D'UN MANAGER À COMPLIQUER AVEC LE NOUVEAU CODE OU CITATIONS SUIVRE. VIOLATION DE FONDATION PRIORITAIRE #7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • **PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES FOR BODY FLUID SPILL. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7=38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED MANAGER TO PROPERLY LABEL FOOD ITEMS INSIDE THE COOLERS WITH DATES(FIFO).
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED MANAGER TO DETAIL CLEAN THE INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS,DEBRIS AND ICE BUILD UP.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN THE LINES BEHIND THE COOKING EQUIPMENT TO REMOVE GREASE BUILD UP.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS NEED DETAIL CLEANING THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST DETAIL CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE THE GREASE AND DEBRIS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVERD THE CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE ALLERGEN TRAINING OR CITATIONS WILL FOLLOW.
  11. Toiles

    0 infraction

  12. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED THE SHELVING INSIDE IN THE REAR STORAGE AREA DIRTY ALSO SHELVING INSIDE RIC. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS AROUND THE LEG OF COOKING EQUIPMENT FOUND DIRTY. MUST CLEAN AND MAINTAIN.
  13. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK FOOD CONTAINERS IN REAR OF PREMISES NEAR SHELVES,INSTRUCTED TO PROVIDE
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DEFROST THE 2 CHEST FREEZER IN THE PREP AREA,HAS ACCUMLICATION OF ICE BUILD-UP, AND CLEAN INTERIOR OF REFRIGERATOR UNIT IN REAR OF PREMISES INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS IN THE PREP AREA,BEHIND THE GRILL,ALONG WALL BASE AND CORNERS
  14. Toiles

    6 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OBSERVED THE OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON THE TOP,LIP,AND LID OF CONTAINER,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST,SERIOUS VIOLATION 7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN ALL REACH-IN COOLERS THROUGHOUT PREMISES OF FOOD DEBRIS AND MUST DEFROST ALL CHEST FREEZERS OF ICE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS IN THE REAR OF PREMISES AND REAR STORAGE CLOSET ,ALONG WALL BASE AND CORNERS
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A THERMOMETER INSIDE REACH-IN COOLER IN REAR OF PREMISES
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER FROM THE REAR STORAGE CLOSET,TO PREVENT RODENT HARBORAGE
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST STORE THE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA
  15. Plainte abrégée

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE EXTERIOR SURFACES OF THE FRYERS AND GRILL, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, CLEAN INSIDE OF REFRIGERATIION UNITS WHERE NEEDED AND CLEAN CUTTING BOARD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. ALSO CLEAN UNDER SINKS IN REAR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE. CLEAN PIPES CONNECTED TO COOKING EQUIPMENT TO REMOVE GREASE. CLEAN VENTS ABOVE COOKING EQUIPMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SOME UNNECESSARY ITEMS IN REAR AREA; REMOVE TO AVOID CLUTTER. REMOVE STANDING WASTE WATER FROM MOP BUCKET IN REAR WHEN DONE USING; STORE MOP WITH MOP HEAD UPWARD TO DRY.
  16. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE EXTERIOR SURFACES OF THE FRYERS AND GRILL, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, CLEAN INSIDE OF REFRIGERATIION UNITS WHERE NEEDED AND CLEAN CUTTING BOARD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. ALSO CLEAN UNDER SINKS IN REAR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE. CLEAN PIPES CONNECTED TO COOKING EQUIPMENT TO REMOVE GREASE. CLEAN VENTS ABOVE COOKING EQUIPMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SOME UNNECESSARY ITEMS IN REAR AREA; REMOVE TO AVOID CLUTTER. REMOVE STANDING WASTE WATER FROM MOP BUCKET IN REAR WHEN DONE USING; STORE MOP WITH MOP HEAD UPWARD TO DRY.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLER ON PREMISES MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE. INFO GIVEN.
  17. Réinspection des toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE EXTERIOR OF ALL EQUIPMENT,STORAGE SHELVING TO REMOVE HEAVY GREASE BUILD UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN THE FLOOR ALONG THE WALL BASE AND IN CORNERS TO REMOVE GREASE,DEAD BUGS, AND SPILLS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR LOOSE WALL COVING WHERE EVERY NEEDED TO PREVENT FOOD AND GREASE BUILD UP AND BREEDING PLACE FOR PEST.
  18. Toiles

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED 9 LIVE ROACHES INSIDE PREMISES: 1 INSIDE THE WALL COVING OF THE WALL BASE IN THE FRONT NEXT TO BREAD COOLER AND 1 ON THE WALL IN SAME AREA, 3 INSIDE THE RUBBER GASKET OF A SMALL PREP COOLER, 2 CRAWLING ON THE WALL ABOVE THE 3 COMPARTMENT SINK AND 2 ROACHES CRAWLING ON THE FLOOR BEHIND THE POP COOLER. MUST REMOVE AND ELIMINATE PEST PROBLEM (ROACHES) AND DETAIL CLEAN AND SANITZIE AREAS. CITATION ISSUED #7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE EXTERIOR OF ALL EQUIPMENT,STORAGE SHELVING TO REMOVE HEAVY GREASE BUILD UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN THE FLOOR ALONG THE WALL BASE AND IN CORNERS TO REMOVE GREASE,DEAD BUGS, AND SPILLS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR LOOSE WALL COVING WHERE EVERY NEEDED TO PREVENT FOOD AND GREASE BUILD UP AND BREEDING PLACE FOR PEST.
  19. Toiles

    8 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • PREMISES ONLY TOILET IS OUT OF ORDER AND HAS BEEN REMOVED FROM BASE. CRITICAL VIOLATION 7-38-030. MUST REPAIR, RE-INSTALL AND MAINTAIN TOILET. PLUMBER ARRIVED DURING INSPECTION AND CORRECTED VIOLATION AT 3PM.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • CHICAGO FOODSERVICE SANITATION CERTIFICATE EXPIRED 1/22/14. NO PROOF OF ENROLLMENT FOR RENEWAL AVAILABLE. SERIOUS VIOLATION 7-38-012A. MUST ENROLL IN CLASS TO OBTAIN NEW CERTIFICATE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING NOT CLEAN: INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, SHELVING, RACKS AND COUNTERS. MUST CLEAN AND MAINTAIN SAME.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THUR-OUT PREMISES HAVE BUILD OF GRIME. INSTRUCTED TO DETAIL CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OVERHEAD HOOD AND FILTERS HAS BUILD UP OF GREASE. INSTRUCTED TO DETAIL CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT UNDER OVERHEAD HOOD IS NOT SHATTER PROOF OR SHIELDED. INSTRUCTED TO PROVIDE SHATTER PROOF LIGHT BULB OR SHIELD.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • VENTILATION COVERS THRU-OUT PREMISES HAVE BUILD UP OF DUST AND GREASE. INSTRUCTED TO DETAIL CLEAN. ALSO INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON MOP SINK FAUCETS. INSTRUCTED NEVER HOOK UP WATER HOSE WITHOUT BACKFLOW PREVENTION DEVICE. GYRO SPIT NOT UNDER VENTILATION HOOD. MUST PLACE UNDER HOOD.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • POTTED PLANTS IN PREP AND STORAGE AREA MUST BE REMOVED. REMOVE ALL UNUSED OR UNNECESSARY ITEMS FROM PREMISES.
  20. Plainte abrégée

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REACH-IN COOLER NOT MAINTAINED. REPAIR/DISGUARD SAME. PROVIDE HOOKS TO HANG THE MOPS AND BROOM WHEN NOT BEING USED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE HOOD,FILTERS AND ALL THE COOKING EQUIPMENT, REMOVE ALL GREASE FROM GRILL AND FRYER CABINETS, ALSO CLEAN RIM OF REACH IN COOLERS AND INTERIOR SURFACES SHELVES. DEFROST AND CLEAN THE REACHIN CHEST FREEZERS HAS ICE BUILDUP IN THEM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS UNDER AND BEHIND AND BEHIND EQUIPMENT THROUGHOUT PREMISES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN AND PAINT ALL THE WALLS THROUGHOUT WHERE NEEDED. CLEAN TILE WALLS BEHIND COOKING EQUIPTMENT THE GROUT HEAVY WITH GREASE. MUST SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER FROM THE REAR STORE ROOM AND REAR AREA CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  21. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REACH-IN COOLER NOT MAINTAINED. REPAIR/DISGUARD SAME. PROVIDE HOOKS TO HANG THE MOPS AND BROOM WHEN NOT BEING USED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE HOOD,FILTERS AND ALL THE COOKING EQUIPMENT, REMOVE ALL GREASE FROM GRILL AND FRYER CABINETS, ALSO CLEAN RIM OF REACH IN COOLERS AND INTERIOR SURFACES SHELVES. DEFROST AND CLEAN THE REACHIN CHEST FREEZERS HAS ICE BUILDUP IN THEM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS UNDER AND BEHIND AND BEHIND EQUIPMENT THROUGHOUT PREMISES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN AND PAINT ALL THE WALLS THROUGHOUT WHERE NEEDED. CLEAN TILE WALLS BEHIND COOKING EQUIPTMENT THE GROUT HEAVY WITH GREASE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER FROM THE REAR STORE ROOM AND REAR AREA CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  22. Plainte

    4 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. REACH-IN COOLER NOT MAINTAINED. REPAIR/DISGUARD SAME.
    • 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. DETAIL CLEAN FLOORS BEHIND ALL HEAVY EQUIPTMENT FLOORS HEAVY WITH DUST.
    • 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. DETAIL CLEAN TILE WALLS BEHIND COOKING EQUIPTMENT, GROUT HEAVY WITH GREASE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER IN ALL COOLERS WITH POTENTIALLY HAZARDOUS FOODS IN THEM i.e. MEAT,EGGS.
  23. Plainte abrégée

    5 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME OF INSPECTION CITATION ISSUED.
    • 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.MUST REMOVE ALL GREASE FROM GRILL,FRYER,CABINETS, AND ALL COOKING EQUIPMENT, UNDER COOKING EQUIPMENT ALSO CLEAN REACH IN COOLERS AND INTERIOR SHELVES.
    • 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. MUST CLEAN FLOOR UNDER AND BEHIND ALL EQUIPMENT THRU-OUT PREMISES.
    • 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.MUST REMOVE GREASE FROM WALL AREA BEHIND COOKING EQUIPMENT AND REPAIR BASEBOARD BEHIND COOKING EQUIPMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE ALL UNUSED EQUIPMENT AND CLUTTER THRU-OUT PREMISES ALSO REMOVE ALL ITEMS NOT PERTAINING TO RESTAURANT, CLEAN AND BETTER MAINTAIN ALL AREAS OF RESTAURANT.
  24. Toiles

    4 infractions

    • 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. MUST REMOVE ALL GREASE FROM GRILL AND FRYER CABINETS, ALL COOKING EQUIPMENT, UNDER COOKING EQUIPMENT, ALSO CLEAN RIM OF REACH IN COOLERS AND INTERIOR SURFACES SHELVES
    • 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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THRU-OUT PREMISES.
    • 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. MUST REMOVE GREASE FROM WALL AREA BY COOKING EQUIPMENT AND REPAIR BASEBOARD BEHIND COOKING EQUIPMENT
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL UNUSED EQUIPMENT AND CLUTTER THRU-OUT PREMISES, ALSO REMOVE ALL ITEMS NOT PERTAINING TO STORE, CLEAN AND BETTER MAINTAIN ALL AREAS OF STORE

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