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BLOOMINGDALE'S DEPT. STORE

900 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Résumé des inspections

BLOOMINGDALE'S DEPT. STORE a été inspecté 22 fois par Chicago Department of Public Health depuis le 19 novembre 2010. La dernière inspection, le 31 décembre 2025, n'a relevé aucune infraction.

3 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 0 infraction relevées. Les constats à risque élevé ici concernent : Lavage des mains et hygiène du personnel, Nettoyage et désinfection 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.

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 16 juillet 2024. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 3 fois dans 2 inspections distinctes, la plus récente le 16 juillet 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 6 juillet 2021. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 6 juillet 2021. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 6 juillet 2021. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

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.

22 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    6 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PIC DOESN'T DEMONSTRATE KNOWLEDGE OF FOOD OPERATION.MUST PROVIDE. (PRIORITY FOUNDATION-NO CITATION ISSUED) –
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF, MILK) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUNE CERTIFICATION DE FORMATION DE L'EMPLOYÉ. INSTRUMENTS QUE TOUS LES EMPLOYÉS DOIVENT ÊTRE CONFORMÉMENT À LA LOI SUR L'APPLICATION DU RÈGLEMENT SUR LA GESTION DES ALIMENTS.
    • 58. FORMATION D ' ALLERGÈNE
      • VOIR VIOLATION #60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT#: 2583816 CONDUCTED ON 10/23/23. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#57)2-102.13: Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • "NOTED NO CURRENT SUMMARY REPORT POSTED ON SITE. INSTRUCTED TO POST THE MOST RECENT INSPECTION REPORT MUST BE DISPLAYED IN A LOCATION THAT IS VISIBLE TO CONSUMERS. PRIORITY FOUNDATION VIOLATION #7-42-010(b). CITATION ISSUED."
  3. Toiles

    13 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PIC DOESN'T DEMONSTRATE KNOWLEDGE OF FOOD OPERATION.MUST PROVIDE. PRIORITY FOUNDATION-NO CITATION ISSUED.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, EGGS, AND MILK) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • MANAGER PROVIDED NO PROOF OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA KIT & PROCEDURE ON SITE, INSTRUCTED TO HAVE SAID KIT & PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO SOAP AT HAND WASH SINKS, INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION #7-38-030(C),CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO PAPER TOWELS AT HAND WASH SINK INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION #7-38-030(C) CONSOLIDATED WITH ABOVE CITATION
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED PANEL INSIDE THE ICE MACHINE THAT TOUCHED ICE FILLED WITH A BLACK AND PINK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. DISHMACHINE TAGGED ‘HELD FOR INSPECTION’. INSTRUCTED NOT TO USE UNTIL REPAIRED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE ENSURE THE UTENSIL SURFACE TEMPERATURE 160F AFTER FINAL RINSE FOR HIGH TEMP DISH MACHINE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUNE CERTIFICATION DE FORMATION DE L'EMPLOYÉ. INSTRUMENTS QUE TOUS LES EMPLOYÉS DOIVENT ÊTRE CONFORMÉMENT À LA LOI SUR L'APPLICATION DU RÈGLEMENT SUR LA GESTION DES ALIMENTS.
    • 58. FORMATION D ' ALLERGÈNE
      • SEE VIOLATION# 60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT#: 2583816 CONDUCTED ON 10/23/23. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#57)2-102.13: Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  4. Plainte

    4 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED PREP TABLES THROUGHOUT PREP AREAS IN NEED OF CLEANING.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS THROUGHOUT FRONT PREP AREA WITH EXCESSIVE FOOD DEBRIS BEHIND YOGURT MACHINES, AND TRASH ON FLOOR IN STORAGE AREA.INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED VENTILATION HOOD IN PREP AREA WITH EXCESSIVE AMOUNTS OF DIRT AND DUST DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED CERTIFIED FOOD MANAGER ON SITE WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN.
  5. Toiles

    2 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • No certified food service manager on site while handling and serving TCS foods ( chicken, deli meats...) instructed to obtain. Priority foundation violation 7-38-012.
  6. Réinspection des toiles

    6 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT ALL HANDWASHING SINKS. MUST PROVIDE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • HANDWASHING SINK IN CAFE/BAR COUNTER AREA IS BROKEN AND DOES NOT TURN ON. MUST REPAIR. EMPLOYEES CURRENTLY USE THE SECOND HANDWASHING SINK LOCATED IN THE SAME AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HOLES IN THE WALL THROUGHOUT THE DRY STORAGE ROOM. MUST REPAIR AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.
  7. Toiles

    13 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (VEGETABLE SOUP, EGG SALAD) WERE BEING SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HANDWASHING SOAP AT THE REAR PREP AREA HANDWASHING SINK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT ALL HANDWASHING SINKS. MUST PROVIDE.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE FRONT SERVICE AREA DISPLAY COOLER. FOUND EGG SALAD 55.0 F, CHICKEN SALAD AT 54.5 F, TUNA SALAD AT 54.6 F, AND THAI NOODLE SALAD AT 55.5 F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND INCOMPLETE PEST CONTROL LOG BOOK. NO INSPECTION RECEIPTS (AT LEAST TWICE A YEAR PER CODE) ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C)
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND OLD FOOD DEBRIS INSIDE MICROWAVE NEAR DISH WASHING AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • HANDWASHING SINK IN CAFE/BAR COUNTER AREA IS BROKEN AND DOES NOT TURN ON. MUST REPAIR. EMPLOYEES CURRENTLY USE THE SECOND HANDWASHING SINK LOCATED IN THE SAME AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HOLES IN THE WALL THROUGHOUT THE DRY STORAGE ROOM. MUST REPAIR AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.
  8. Toiles

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • PAS DE POLITIQUE SANITAIRE DE L'EMPLOYEUR SUR LE SITE. DOIT PROVIDER LA VIOLATION PRIORITAIRE N°: 7-38-010. PAS D'AVIS ÉMIS.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • PAS DE POLITIQUE ET DE SAVOIR-FAIRE SUR LE SITE. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE N° 7-38-005. PAS D'AVIS ÉMIS.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPERATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED "GRAB AND GO" FOOD ITEMS BEING SOLD IN A DISPLAY COOLER WITHOUT ALL OF REQUIRED LABEL INFORMATION. MUST PROVIDE. LABEL REQUIREMENT INFORMATION PROVIDED TO FACILITY. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED A BUTCHER KNIFE STORED DIRECTLY ON THE CUTTING BOARD WITH THE HANDLE TOUCHING THE CUTTING BOARD SURFACE. MUST REMOVE AND STORE ALL UTENSILS AWAY FROM CONTAMINATION IN BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED SOME CUTTING BOARDS IN THE FRONT AND REAR PREP AREAS STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED AN EXTREME ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE DISH WASH MACHINE. MUST REMOVE DIRT/DEBRIS, DETAIL CLEAN EVERY 24HOURS, AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HOLES/GAPS IN THE WALL THROUGHOUT THE DRY STORAGE ROOM AND AROUND THE REAR PREP HANDWASH SINK. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED AN EXCESSIVE ACCUMULATION OF DIRT/FOOD DEBRIS ENCRUSTED ONTO THE FLOOR THROUGHOUT THE PREP/DISH MACHINE ROOM. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED SOME EMPLOYEES WITHOUT FOOD HANDLER CERTIFICATES. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • DOIT PROVIDER LA CERTIFICATION DE FORMATION D'ALLERGÈNE.
  9. Réinspection des toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN UPPER INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLERS AT FRONT JUICE PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  10. Toiles

    5 infractions

    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • NO SANITIZING TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE SANITIZING TEST STRIPS ON PREMISES. SERIOUS VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED MOLD BUILD UP INSIDE UNUSED STAND UP REACH IN FREEZER AND FOOD DEBRIS ON PREP AREA SHELVES. MUST CLEAN EQUIPMENT ALSO MUST CLEAN UPPER INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD/LITTER BUILD UP ON FLOOR AT REAR STORAGE ROOM, OFFICE, PREP AREAS AND DISHWASH AREA. INSTRUCTED MANAGER MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG WALLS AND CORNERS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THERMOMETER IN GRAB AND GO SALAD REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR SAID COOLER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLERS AT FRONT JUICE PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  11. Plainte abrégée

    0 infraction

  12. Toiles

    5 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSTRUCTED HAND WASH SINK, OBSERVED A FOOD HANDLER RINSING MULTI-USE UTENSILS IN HANDS WASH SINK AT SMOOTHIE STATION, INSTRUCTED NOT TO USE THE HAND SINK FOR OTHER THAN HANDS WASHING. CRITICAL CITATION ISSUED 7-38-030.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK-FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RAW WOOD SHELVES USED TO STORE CLEAN POTS AND PANS, MOLDY SURFACES, INSTRUCTED TO PROVIDE NON-ABSORBANT MATERIAL FOR SHELVES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CHIPPED PAINT NOTED ON WALL BEHIND CLEAN UTENSILS SHELVES AND REAR PREP AREA WALLS BEHIND STEAM TABLE, INSTRUCTED TO PROVIDE DURABLE SMOOTH SURFACE THATS EASILY CLEANABLE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ICE SCOOP STORED ON CUBES IN REAR IC BIN, INSTRUCTED TO STORE OFF CUBES IN A CLEAN CONTAINER.
  13. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • THE SHELF UNDER THE FRONT DISPLAY COOLER AND THE SHELF UNDER THE COFFEE URNS ARE COMPRISED OF WARPED, ROTTED WOOD MATERIAL. REPAIR/REPLACE THESE SURFACES TO BE SMOOTH AND EASILY CLEANABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATION OF OIL AND FOOD DEBRIS ON THE FLOOR UNDER THE STOVE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELDS MISSING FROM THE LIGHT ABOVE THE 3 COMPARTMENT SINK AND IN THE BEVERAGE REACH IN COOLER. PROVIDE LIGHT SHIELDS OR SHATTER-RESISTANT BULBS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED SOILED WIPING CLOTHS BEING STORED ON THE PREP COUNTERS IN THE FRONT SERVICE LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION TO LIMIT MICROBIAL GROWTH.
  14. Toiles

    6 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICE AT EXPOSED HAND SINKS AT FRONT SALAD LINE OR AT REAR PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR BOTTOM OF RERFRIGERATION UNITS/2-DOOR FREEZER OF FOOD SPILLS AND MEAT JUICES THROUGHOUT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN/SANITIZE FLOORS AT FRONT GRAB AND GO AREA, AND THROUGHOUT REAR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS IN DISH ROOM OF FOOD SPLASHES AROUND DISH MACHINE AND PREP TABLE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HAND WASH SINK NEEDED AT REAR DISH ROOM/COLD LINE AREA. MUST PROVIDE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER AT REAR DRY STORAGE AND PAPER GOODS AREAS ORGANIZE AND MAINTAIN AT ALL TIMES.
  15. Réinspection des toiles

    0 infraction

  16. Réinspection des toiles

    2 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL PREPARED, READY TO EAT FOOD FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. ALL BULK FOODS MUST BE LABELED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO HOT OR COLD RUNNING WATER ABOVE FRONT CARRY OUT FROZEN YOGURT MACHINES(2) TO ENABLE ADEQUATE WASHING RINSING AND SANITIZING. MUST PROVIDE. MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROVIDED AND C.D.P.H. IS CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.
  17. Toiles

    5 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NO COLD RUNNING WATER AT REAR PREP EXPOSED HAND WASHING SINK. HOT WATER ONLY. INSTRUCTED TO HAVE EMPLOYEES WASH HANDS AT FRONT PREP EXPOSED HAND SINK AND PER SUPERVISOR GIVEN BUSINESS 48 HOURS TO OBTAIN HOT AND COLD RUNNING WATER AT THE REAR PREP AREA HAND SINK. CRITICAL CITATION ISSUED 7-38-030 CITATION #H000090521.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL PREPARED, READY TO EAT FOOD FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. ALL BULK FOODS MUST BE LABELED.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • EXPOSED TABLEWARES MUST BE PROTECTED. (COVERED OR WRAPPED)
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO HOT OR COLD RUNNING WATER ABOVE FRONT CARRY OUT FROZEN YOGURT MACHINES(2) TO ENABLE ADEQUATE WASHING RINSING AND SANITIZING. MUST PROVIDE. MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROVIDED AND C.D.P.H. IS CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE INTERNAL THERMOMETERS FOR THE FOLLOWING COOLERS: FRONT COUNTER TWO DOOR SALAD COOLER, REAR COOKS LINE TWO DOOR AND REAR TWO DOOR TALL REACH-IN COOLERS.
  18. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.(FLOUR, RICE,ETC.)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • CONTENEURS D'ALIMENTAIRES FONDS NON CONSERVÉS EN PROPRIÉTÉ
    • 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 REAR STORAGE AREAS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND REAR STORAGE AREAS NOT CLEAN AND ORGANIZED.
  19. Toiles

    2 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND BOTH HAND WASH SINKS AT MAIN KITCHEN PREP AREAS WITH EMPTY HAND SOAP DISPENSERS, ONE OF HAND SINKS IN DISH WASHING AREA IS USED FOR WASHING AND RINSING PASTA. INSTRUCTED MGR TO PROVIDE HAND SOAP TO ALL HAND SINKS AND USE HAND SINKS FOR HANDS WASHING PURPOSES ONLY.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND 2 TOP LOADING ICE CREAM MAKERS WITHOUT WATER SUPPLY FOR WASHING. INSTRUCTED MGR TO INSTALL A WATER SUPPLY WITH HOT AND COLD WATER. LEAKY PIPE UNDER HAND SINK IN MAIN PREP KITCHEN. INSTRUCTED TO REPAIR.
  20. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FIBERBOARD/WOODEN CABINETS AT SECOND DINING AREA MUST BE SEALED/REPLACED (EVIDENCE OF WEAR & TEAR). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • AIR VENTS OF ALL COLD DISPLAY CASES MUST BE FREE OF DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN CAGED STORAGE ROOM, AT REAR DRY STORAGE AREAS & AT LAST PREP AREA (BY THE OFFICES) MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ANY SCRATCHED WALL BEHIND EQUIPMENT SHELVINGS MUST BE SEALED/PAINTED. METAL PANEL TO THE LEFT OF STOVE IS PULLING AWAY FROM WALL-MUST FIX. The walls and ceilings shall be in good repair and easily cleaned.
  21. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • EVIDENCE OF INSECTS/PEST NOTED (7-38-020). FOUND 10-SMALL/FRUIT FLIES ON WALL UNDER DRAINBOARD OF DISHMACHINE; 8-ON WALL AROUND FRONT WINE SHELF; 7-ON WALL BY THE DOOR TO THE COOKING KITCHEN; & 4-HOVERING ABOVE A GARBAGE BIN AT REAR HALLWAY. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FIBERBOARD BOTTOM 0F CABINETS AT SECOND DINING AREA MUST BE SEALED OR REPLACED (EVIDENCE OF WEAR & TEAR). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING NEED CLEANING: CABINETS UNDER PREP/SERVING COUNTERS & UNDER 3-COMP SINK; AIR VENTS OF ALL DISPLAY CASES; FAN GUARDS OF ALL COOLERS-DUE TO DUST/FOOD DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR DRAINS UNDER ICE MACHINE & REAR 3-COMP SINK; FLOORS INSIDE WALK-IN COOLER & DRY STORAGE ROOMS- NEED DETAILED DUE TO HEAVY DEBRIS OF FOOD/DIRT OR CLUTTER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS AROUND PREP/DISHWASHING AREAS MUST BE KEPT CLEAN. ANY SCRATCHED WALL BEHIND EQUIPMENT SHELVINGS MUST BE SEALED/PAINTED OVER. ALL AFFECTED AREAS WHERE PESTS WERE NOTED MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WATER LEAK AT THE BASE OF FAUCET HEADS AT ALL SINKS IN PREP/DISHROOM AREAS MUST BE FIXED. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
  22. Toiles

    6 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. THE FOLLOWING IN NEED OF REPAIR: ALL RAW WOOD SHELVES MUST BE SEALED OR REPLACED WITH NONABSORBANT MATERIAL. WATER DAMAGED COUNTER AT FRONT AREA IN NEED OF REPAIR OR REPLACEMENT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS AT COFFEE BAR, COOKING EQUIPMENT IN SMALL PREP AREA, KNIFE HOLDERS NEED CLEANING. MUST CLEAN TO REMOVE ANY AND ALL BUILD UP OF GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE SMALL PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP IN CORNERS AND UNDER EQUIPMENT. FLOORS IN REAR PREP AREA IN NEED OF DETAIL CLEANING IN GROUT LINES. REGROUTING NEEDED. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN THE JUICE BAR IN NEED OF CLEANING TO REMOVE SPLATTER, WALL AT STOVE IN SMALL PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE GREASE BUILD UP AND WALL IN NEED OF REPAIR. METAL COVERING PULLING AWAY FROM THE WALL ALLOWING BUILD-UP BETWEEN WALL AND COVERING. WALL BEHIND 2 COMP SINK IN REAR PREP AREA MUST BE SCRAPED TO REMOVE PEELING PAINT. WALL AT OVEN IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CORRECT AND MAINTAIN ALL AREAS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEEED OF SHEILDING IN REAR STORAGE AREA, FRONT COFFEE BAR AREA, AND SMALL PREP. MUST CORRECT WITH PROPER SHEILDS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. FANS IN WALK-IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD-UP, LEAKS AT ALL SINKS MUST BE REPAIRED. MUST CORRECT AND MAINTAIN.

Établissements inspectés à proximité

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