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BOURGEOIS PIG ! COFFEE, TEA & SPICES CO.

738 W FULLERTON PKWY, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

BOURGEOIS PIG ! COFFEE, TEA & SPICES CO. a été inspecté 17 fois par Chicago Department of Public Health depuis le 10 août 2010. La dernière inspection, le 12 octobre 2021, n'a relevé aucune infraction.

1 des 17 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Lavage des mains et hygiène du personnel.

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

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 7 fois dans 5 inspections distinctes, la plus récente le 20 juin 2018. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 février 2014. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 avril 2019. 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 une fois le 30 avril 2019. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 37 fois dans 12 inspections distinctes, la plus récente le 20 juin 2018. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

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.

17 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • GRIMES/DUST BUILD-UP ON FLOOR UNDER EQUIPMENT ALONG BASEBOARD WALLS AND INSIDE THE THE WALK-IN COOLER.CLEAN AND MAINTAIN
  3. Toiles

    3 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • PERSON IN CHARGE TOOK THE SANITATION CLASS ON AUGUST 29,2019 AT SERVSAFE, HOWEVER NO ORIGINAL CERTIFICATE POSTED ON SITE. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • GRIMES/DUST BUILD-UP ON FLOOR UNDER EQUIPMENT ALONG BASEBOARD WALLS AND INSIDE THE THE WALK-IN COOLER.CLEAN AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 4-30-2019,REPORT#2285975 #10) 6-301.14 OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK, LOCATED BETWEEN FRONT COFFEE STATION AND REAR DISH WASHING AREA.INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE AT SAID AREA. #37) 3-302.12 OBSERVED BULK FOOD CONTAINERS STORED IN FOOD PREP AREA WITH NO LABELS. INFORMED MANAGER THAT ONCE FOOD IS REMOVED FROM ORIGINAL CONTAINER BULK FOOD CONTAINERS MUST BE LABELED WITH COMMON NAME. MAINTAIN AT ALL TIMES. #53) 5-501.17 OBSERVED NO LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS, IN ALL EMPLOYEE/CUSTOMER SHARED RESTROOMS ON SITE. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ADDITION TO ROOM TRASH CAN. MAINTAIN AT ALL TIMES. #57) 2-102.13 OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE THE ILLINOIS FOOD HANDLER CARDS. MAINTAIN AT ALL TIMES. #58) 2-102.13 OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED FOR CERTIFIED FOOD MANAGER. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED
  4. Toiles

    15 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE AS WELL NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED FOOD HANDLER PREPARING/HANDLING/TOUCH READY TO EAT FOOD, TURKEY DELI SANDWICH WITH BARE HAND CONTACT, AT REAR FOOD PREP AREA. INFORMED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS NOT ALLOWED. INSTRUCTED MANAGER TO USE BARRIERS SUCH AS TONGS, SINGLE USE GLOVES, ETC. TO PREVENT BARE HAND CONTACT. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY VIOLATION #7-38-010 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK, ADJACENT TO 3 COMPARTMENT SINK AREA, AT FRONT. ALSO OBSERVED NO HAND WASHING SIGNAGE IN BASEMENT PREP AREA AND CUSTOM/EMPLOYEE SHARED RESTROOM ON 2ND FLOOR. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNAGE AT SAID AREA.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK INSTALLED/LOCATED INSIDE KITCHEN PREP AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK INSIDE KITCHEN PREP AREA. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN COLD HOLDING UNITS WITHOUT DATE MARKING, SLICED CHEESE, DRESSINGS, ETC. STORED IN ALL COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • UNABLE TO IDENTIFY INTERNAL THERMOMETER MEASURING DEVICE/S IN COLD HOLDING UNITS AT KITCHEN PREP AREA. INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETERS MEASURING DEVICES IN ALL COLD HOLDING UNITS. MAINTAIN AT ALL TIMES.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK FOOD CONTAINERS STORED IN FOOD PREP AREA WITH NO LABELS. INFORMED MANAGER THAT ONCE FOOD IS REMOVED FROM ORIGINAL CONTAINER BULK FOOD CONTAINERS MUST HAVE PROPER LABEL. INSTRUCTED MANAGER TO PROVIDE LABELS. MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED LARGE RUSTED WHOLE ON TOP SURFACE OF PREP TABLE IN FRONT COUNTER SERVICE AREA. INSTRUCTED MANAGER TO RESURFACE AND OR REPLACE PREP TABLE. MAINTAIN AT ALL TIMES.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO CHEMICAL TEST KIT ON SITE AT TIME OF INSPECTION. INFORMED SITE THAT SANITIZING TEST KIT IS NEEDED ON SITE TO DETERMINE PROPER CONCENTRATIONS OF SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS, IN ALL EMPLOYEE/CUSTOMER SHARED RESTROOMS ON SITE. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ADDITION TO ROOM TRASH CAN. MAINTAIN AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED MISSING LIGHT SHIELD COVER ON LIGHT FIXTURE IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAIR/PROVIDE AND MAINTAIN AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NO HOOD AND VENTILATION SYSTEM ATTACHED/INSTALLED OVER CONVECTION OVEN IN BASEMENT PREP AREA. INFORMED MANAGER THAT HOOD AND VENTILATION IS REQUIRED FOR OVEN SYSTEMS, UNLESS IT IS AN ELECTRIC OVEN AND USES LESS THAN 7.5 KILOWATTS. INSTRUCTED MANAGEMENT TO PROVIDE SPECIFICATIONS TO IDENTIFY/CONFIRM KILOWATTS OR CONTACT DEPARTMENT OF BUILDING AND PROVIDE LETTER APPROVING/CONFIRMING THE USE OF SAID OVEN OR INSTALL HOOD AND VENTILATION SYSTEM OVER CONVECTION OVEN, IN SAID AREA. MAINTAIN AT ALL TIMES.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE THE ILLINOIS FOOD HANDLER CARDS. MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED FOR CERTIFIED FOOD MANAGER. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.
  5. Toiles

    11 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED READY TO EAT FOOD ITEMS NoT PROPERLY LABELED INSIDE PREP COOLERS. MUST LABEL AND DATE ITEMS WITH PRODUCT NAME PREPARED BY DATE AND OR USED BY DATE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUST ON BOTTOM FOOD STORAGE SHELVING IN FRONT PREP AREA. MUST REPAINT AND MAINTAIN. OBSERVED BROKEN HANDLES DOORS IN 2-DOOR REAR PREP COOLER. MUST REPAIR AND MAINTAIN
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DUST ACCUMULATED ON FAN INSIDE 1DOOR COOLER IN BASEMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ON FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON THE INTERIOR SURFACES OF 2-DOOR COOLER IN BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED OPENINGS INTO WALL IN REAR PREP AREA NEXT TO 2-DOOR PREP COOLER AND ALSO OBSERVED OPENINGS INTO CEILING IN BASEMENT FOOD PREP AREA. MUST REPAIR AND MAINTAIN. OBSERVED MISSING CEILING TILES IN BASEMENT. MUST REPAIR AND MAINTAIN. OBSERVED DUST ACCUMULATED ON CEILING VENTILATION VENT INSIDE WASHROOM. MUST CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED DIRT AND DEBRIS ON LIGHT SHIELD COVERS IN REAR PREP AREA AND BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERFVED LEAKING FAUCET BASE AT THE EXPOSED HAND WASHING SINK IN REAR PREP/DISHWASHING AREA. MUST REPAIR AND MAINTAINED. OBSERVED EXPOSED HAND WASHING SINKS DRAINING SLOW IN REAR PREP ARE AND BASEMENT FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • VISIBLE AND WORKING THERMOMETER NEEDED IN 1DOOR PREP COOLER IN BASEMENT. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT REODENT HARBORAGE. OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN BASEMENT FOOD PREP AREA. MUST ELEVATE AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS WHEN FOOD IS PREPARED AND SERVED. MUST WEAR A HAIR RESTARINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIIZING SOLUTION WHEN NOT IN USE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAINED.
  6. Réinspection de la plainte

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN DEBRIS FROM FLOORS IN MAIN AND BASEMENT PREP AREAS, TOILET ROOMS, AND STORAGE ROOM IN BASEMENT.
  7. Plainte

    6 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT 1955828,DATED 8/11/2017. VIOLATIONS INCLUDE: #34; NOTED BASEBOARD UNDER EXPOSED HAND SINK AT REAR WEARING AWAY.INSTRUCTED MANAGEMENT TO REPAIR. NOTED ACCUMULATION OF DIRT AND DEBRIS ALONG WALLBASE AT AREA WHERE WALK-IN COOLER AND THE REAR DOOR IN BASEMENT IS LOCATED.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN FOR THE BETTER MONITORING OF PESTS. #35; NOTED WALL AT DOORWAY FROM KITCHEN TO COUNTER AREA HAS A HOLE AT THE BASEBOARD.INSTRUCTED MANAGEMENT TO REPAIR. #36; LIGHTS NOT PROPERLY AFFIXED TO CEILING WITHOUT SHIELDS AT REAR FOOD PREP AREA ALSO NOTED LIGHT SHIELD MISSING AT DISHWASHING AREA IN BASEMENT INSTRUCTED MANAGEMENT TO PROPERLY INSTALL LIGHTS AND PROVIDE SHIELDS. VIOLATIONS STILL EXITS. SERIOUS VIOLATION 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST DISCONTINUE USING MILK CRATES AS STORAGE RACKS IN PREP AREAS. ALSO REPLACE CUTTING BOARD ON PREP COOLER IN MAIN PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES OF PREP TABLES MAIN PREP AND BAKERY DOWNSTAIRS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN DEBRIS FROM FLOORS IN MAIN AND BASEMENT PREP AREAS, TOILET ROOMS, AND STORAGE ROOM IN BASEMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY PIPE UNDERNEATH EXPOSE HAND SINK IN BASEMENT PREP AREA, AND REPAIR SLOW DRAIN AT SAID SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST ORGANIZE OR REMOVE EXCESSIVE CLUTTER FROM REAR STORAGE, BEHIND FRONT SERVICE COUNTER AND THROUGHOUT THE BASEMENT. ELEVATE ITEMS 6" OF FLOORS TO PREVENT RODENT HARBORAGE.
  8. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED BASEBOARD UNDER EXPOSED HANDSINK AT REAR WEARING AWAY.INSTRUCTED MANAGEMENT TO REPAIR. NOTED ACCUMULATION OF DIRT AND DEBRIS ALONG WALLBASE AT AREA WHERE WALK-IN COOLER AND THE REAR DOOR IN BASEMENT IS LOCATED.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN FOR THE BETTER MONITORING OF PESTS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED WALL AT DOORWAY FROM KITCHEN TO COUNTER AREA HAS A HOLE AT THE BASEBOARD.INSTRUCTED MANAGEMENT TO REPAIR.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHTS NOT PROPERLY AFFIXED TO CEILING WITHOUT SHIELDS AT REAR FOOD PREP AREA ALSO NOTED LIGHT SHIELD MISSING AT DISHWASHING AREA IN BASEMENT INSTRUCTED MANAGEMENT TO PROPERLY INSTALL LIGHTS AND PROVIDE SHIELDS
  9. Toiles

    9 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST INVERT MULITUSE UTENSILS ON DISH SHELVING UNIT IN BASEMENT.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST APPLY A SEALANT OR PAINT RAW WOOD BACKING ATTACHED ON WALL UNDER MICROWAVES.MUST REPAIR OR REPLACE WORN CORD ON SOUP HOT HOLDING UNIT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FOOD DEBRI AND DUST FROM SERVICE COUNTER SHELVING UNITS,CEILING FANS,MILK AND DESSERT DISPLAY UNITS,WALK IN COOLER FAN GUARD COVERS AND SHELVING UNITS,REACH IN FREEZER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN DEBRI FROM FLOOR ALONG WALL BASES IN 1ST FL. & BASEMENT PREP AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN DUST BUILD UP FROM WINDOWS IN PREP AREA AND WALLS IN FRONT PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR OR REPLACE SLOW DRAIN AT REAR PREP AREA HAND SINK.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • MUST PROVIDE A BEARD NET FOR MALE FOOD HANDLER.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST STORE ICE SCOOP IN CLEAN CONTAINER.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • EXIGENCES EN MATIÈRE D'AIDE ALIMENTAIRE N'EST PAS SOUMIS POUR LES NOUVEAUX EMPLOYÉS.
  10. Toiles

    13 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED POOR HYGIENIC PRACTICIES BY FOOD HANDLERS.OBSERVED A FOOD HANDLER GO TO THE BASEMENT AND COME BACK TO PREP AREA AND PUT ON PLASTIC GLOVES AND HANDLE READY TO EAT SLICED MEATS AND CUT AVACADO,THEN HE CLEANED THE MEAT SLICER WITH THE SAME GLOVES ON WITH A SOILED TOWEL AND THEN CHANGED GLOVES AND HANDLED BREAD TO PUT ON PANINI GRILL WITHOUT CHANGING GLOVES AND WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAIMINATION.(CRITICAL 7-38-010A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED INADEQUATE HAND WASHING FACILITIES FOR FOOD PREP AREA REAR PREP HAND SINK HAS NO TOWELS AND FRONT PREP AREA HAND SINK PAPER TOWELS NOT DISPENSING WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED AT THIS TIME.TOWELS ARE NOW PROVIDED AND DISPENSES AT THIS TIME.(CRITICAL 7-38-030)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT#1522758 2/9/15 #45- OBSERVED NO IDPH FOOD HANDLERS CERTIFICATES FOR ALL EMLOYEES.MUST ENROLL AND MAINTAIN.(SERIOUS 7-42-090)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL WRAPPED COOKIES ON DISPLAY FOR SALE.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR OR REPLACE WORN CUTTING BOARDS IN PREP AREAS.MUST APPLY A SEALANT OR PAINT RAW WOOD BACKING ATTACHED ON WALL UNDER MICROWAVES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN DUST BUILD UP FROM ALL SHELVING UNITS AT SERVICE COUNTER,DINING AREA BOOK SHELVES,WIRES AND WINDOWS.MUST CLEAN FOOD DEBRI FROM PREP COOLERS,FLOOR MIXER,WALK IN COOLER FAN GUARDS AND SHELVING UNITS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN EXCESSIVE DIRT BUILD UP ON FLOORS THROUGHOUT PREP AREAS ,WALK IN COOLER AND BASEMENT STAIRS INCLUDING FLOOR DRAINS.MUST REPAIR OR REPLACE WORN FLOORING IN 1ST FL. REAR PREP AREA,HOLE IN FLOOR IN TOILETROOM
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN DUST FROM CEILING FANS,MUST CLEAN DEBRI BUILD UP ON WALL BASES AND WALLS IN PREP AREAS.MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES AND BASES IN 1ST FL.PREP AREA AND TOILETROOM,GAP IN WALL BASES IN 1ST FL. PREP AREA,MISSING WALL OUTLET COVERS IN DINING AREA,HOLE IN WALL BASE IN TOILETROOM.MUST ADJUST THRESHOLD AT BOTH ENTRY DOORS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE SHATTER PROOF BULBS IN BASEMENT PREP AREA
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETERS FOR ALL PREP COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST ELEVATE,ORGANIZE OR REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • IL FAUT QUE TU RESTES DANS UNE SOLITUDE.
  11. Toiles

    12 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CUTTING BOARDS IN 1ST FLOOR KITCHEN WITH DARK GROOVES. CUTTING BOARDS NEED TO BE CLEANED AND SANITIZED OR SANDED TO REMOVE GROOVES OR REPLACED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED TOP LOADING CHEST FREEZER WITH LID IN DISREPAIR WITH INSULATION EXPOSED AND GASKET IN DISREPAIR. REPAIR OR REPLACE LID SO THAT IT IS IN FULL REPAIR AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR OF WALK IN COOLER IN BASEMENT UNCLEAN. CLEAN AND MAINTAIN FLOOR OF WALK IN COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS UNCLEAN IN CORNERS AND ALONG WALLS, UNDER AND BEHIND LARGE EQUIPMENT. FLOORS UNDER FIRST AID KIT AND IN CLOSET ADJACENT TO FIRST AID KIT. ALL FLOORS NEED TO BE CLEANED IN DETAIL AND MAINTAINED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR IN BASEMENT UNDER EXPOSED HAND SINK IN DISREPAIR. FLOOR MUST BE REPAIRED AND MAINTAINED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR AROUND FLOOR DRAIN IN PRODUCE PREP ROOM ON 1ST FLOOR KITCHEN IN DISREPAIR. REPAIR FLOOR SO THAT FLOOR DRAIN IS FLUSH AND FLOOR IS 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 FLOOR DRAINS IN KITCHEN CLOGGED WITH FOOD DEBRIS. CLEAN AND MAINTAIN FLLOR DRAINS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALL UNDER FIRST AID KIT ON 1ST FLOOR KITHCEN IN DISREPAIR. REOAIR AND MAINTAIN WALL.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED ITEMS IN BASEMENT NEED TO BE ORGANIZED AND STORED INCLUDING CHRISTMANS DECORATIONS. ORGANIZE ALL ITEMS IN A WAY THAT FLOORS CAN BE CLEANED AND ITEMS DO NOT CREATE INSECT AND RODENT HARBORAGE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED MICROWAVE IN BASEMENT IN DISREPAIR. REPAIR OR REMOVE MICROWAVE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED SHELVES STORED OUTSIDE IN REAR OF PREMISES. SHELVES MUST BE REMOVED. MAINTAIN OUTDOOR AREA IN A CLEAN AND SANITIARY CONDITION.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • OBSERVED NO FOOD HANDLER CERTIFICATES IN PLACE. ADDITIONAL FOOD HANDLER TRAINING PROVIDED.
  12. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED FRONT DOOR NOT RODENT/INSECTS PROOFED,WITH APPROXIMATELY A 1/4 INCH GAP ALONG THE BOTTOM OF THE DOOR. INSTRUCTED TO REPAIR RODENT/INSECTS PROOF THE DOOR AND MAINTAIN. SERIOUS VIOLATION 7-38-020. MANAGER /OWNER WENT OUT TO BUY THE DOOR SWEEP AND FIX THE BOTTOM OF THE FRONT DOOR DURING INSPECTION. FRONT DOOR IS NOW RODENT/INSECTS PROOFED.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON THE WALL. AND NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SALAD, CHICKEN SALAD, AND EGGS. INSTRUCTED TO POST CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON THE WALL. AND ENROLL IN SANITATION CLASS TO BE CERTIFIED UNDER CITY OF CHICAGO. CITATION ISSUED SERIOUS 7-38-012.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED BULK FOOD CONTAINERS UNDER BASEMENT PREP TABLE WITH NO LABELS. INSTRUCTED THAT ALL BULK FOOD CONTAINERS MUST BE LABELED. OBSERVED BROWNIES AND BAGELS ON COUNTER WRAPPED FOR TAKE OUT WITH NO LABELS. INSTRUCTED THAT ALL PREPACKAGED TAKE OUT FOOD MUST BE LABELED WITH COMPANY NAME, ADDRESS, INGREDIENTS, AND ANY ALLERGENS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED DAMAGED GASKET ON REACH IN FREEZER IN BASEMENT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR BEHIND DISPLAY CASE WITH DUST AND DIRT BUILD-UP. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED BATHROOM VENTILATION WITH NOT WORKING AND WITH NO COVER. INSTRUCTED TO INSTALL COVER AND REPAIR AND MAINTAIN. OBSERVED WALLS THROUGHOUT RESTAURANT AND IN BASEMENT PREP AREA WITH DIRT BUILDUP. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. OBSERVED MISSING WALL TILES BEHIND UTILITY SINK IN REAR OF RESTAURANT. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED EXPOSED BRICK IN BASEMENT DRY STORAGE. INSTRUCTED TO CLEAN, SANITIZE AND SEAL OR COVER AND MAINTAIN. OBSERVED DIRT ACCUMULATION ON DOOR FRAMES THROUGHOUT KITCHEN AND PREP AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. OBSERVED MISSING CEILING TILE IN BASEMENT ABOVE BOX OF (BANANAS). INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN.
  13. Toiles

    4 infractions

    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD INSIDE UPRIGHT REFRIGERATOR IN BASEMENT FOOD PREP AREA. MUST INSTALL.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETER AT DISPLAY REAR FOOD PREP COOLER. MUST PROVIDE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • EMPLOYEES MUST WEAR HAIR RESTRAINS AT ALL TIMES FOOD IS PREPARED AND SERVED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  14. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS IN THE REAR PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN BOTTOM SHELF OF PREP TABLE IN THE BASEMENT PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALL TILES MISSING FROM THE WALL IN THE DISHROOM NEXT TO THE DISHMACHINE. MUST REPLACE MISSING TILES. DETAIL CLEAN WALLS OF REAR PREP AREA ESPECIALLY AROUND PAINTED DOORWAY.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE A LIGHT SHIELD FOR THE CEILING LIGHT FIXTURE IN THE DISHROOM.
  15. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CORNED BEEF AT 44.7F, SLICED TURKEY AT 45.5F, ROAST BEEF AT 45.6F, CAPICOLA AT 44.7F, MORTADELLA AT 46.4F, CHICKEN BREASTS AT 47.4, AND SMOKED SALMON AT 47.8F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $114. CRITICAL VIOLATION 7-38-005A.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A SLIMY SUBSTANCE COVERING INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE THE INTERIOR SURFACES CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FRONT ENTRANCE DOOR IS NOT RODENT PROOFED. THERE IS A 1/2" GAP ALONG THE BOTTOM OF THE DOOR. MUST RODENT PROOF ALL OUTER OPENINGS. SERIOUS VIOLATION 7-38-005A.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS IN THE REAR PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN BOTTOM SHELF OF PREP TABLE IN THE BASEMENT PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALL TILES MISSING FROM THE WALL IN THE DISHROOM NEXT TO THE DISHMACHINE. MUST REPLACE MISSING TILES. DETAIL CLEAN WALLS OF REAR PREP AREA ESPECIALLY AROUND PAINTED DOORWAY AND UNDER 3 COMPARTMENT SINK AND BASEMENT WALLS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE A LIGHT SHIELD FOR THE CEILING LIGHT FIXTURE IN THE DISHROOM.
  16. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WOODEN SHELVING IN REAR PREP IN POOR REPAIR WITH CHIPPED WOOD AND PEELING PAINT. MUST REPAIR/SEAL. METAL RACK SHELVING ABOVE PANINI PREP STATION DIRTY MUST CLEAN. PLASTIC DOOR HANDLE OF PANINI COOLER REPAIRED WITH DUCT TAPE. MUST REPAIR PROPERLY TO MAKE SMOOTH AND CLEANABLE.
    • 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 THROUGHOUT 1ST FLOOR REAR AND FRONT PREP WITH DAMAGED FLOOR TILES AND EXPOSED RAW WOOD, MUST REPAIR. BASEMENT CEMENT FLOOR WITH LARGE DIVOTS AND BROKEN CEMENT. MUST REPAIR ALL TO MAKE SMOOTH AND CLEANABLE.
    • 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. WALL AT AIR CONDITIONER MUST SEAL. WOODEN WALL NEST TO WAFFLE IRON IN POOR REPAIR WITH CHIPPING WOOD AND PAINT. MUST SEAL/REPAIR. BLACKEN MOLD AT WALL OF 1ST FLOOR THREE COMPARTMENT SINK MUST REMOVE. MUST INSTALL CEILING IN BASEMENT AT TALL REACH-IN FREEZER AND ENTRANCE TO WALK-IN COOLER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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. LEAK IN BASEMENT CEILING ONTO FLOOR. MUST REPAIR.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES MUST WEAR HAT/HAIR RESTRAINT.
  17. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY COOLER FRONT AREA AT IMPROPER TEMPERATURE 46F -48F AND 50F.HOME MADE SWEETS WAS STORED IN IT.(TIRAMISU.CREAM PIES).COOLER MUST MAINTAIN 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT MAINTAINS 40F AND BELOW.(FAX 312-746-4240).CRITICAL VIOLATION:7-38-005(a) HOOOO62651-13
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,STORED IN DIPLAY FRONT COOLER.6 CONTAINERS OF TIRAMISU AT TEMP OF 50;PIE WITH CREAM CHEESE AT TEMP OF 45.6F; HALF AND HALF AT TEMP OF 59.3F AND ONE PIECE OF OREO MOUSSE CAKE AT TEMP OF 52F.PRODUCTS DISCARDED AND DENATURED BY EMPLOYEE.POUNDS 5, VALUE38.CRITICAL VIOLATION:7-38-005(a) H000062651-13
    • 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 CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,(LUNCH MEAT- PIZZA-FESH EGGS-MILK ETC), SERVED AND STORED.NO OTHER CERTIFICATE OR ENROLLMENT ON PREMISES. INFORMATION GIVEN ON SANITATION CLASS.SERIOUS VIOLATION:7-38-012 H000062652-14
    • 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.INTERIOR LINER OF CHEST FREEZER DOOR IN BASEMENT AREA IN POOR REPAIR,BROKEN AND EXPOSED INSULATION.INSTRUCTED TO REPAIR OR REPLACE.SPLASH GUARD IS NEEDED BETWEEN EXPOSED HAND SINK AND PREP COUNTER, ON BOTH SIDE.
    • 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.NEED TO CLEAN ON TOP THE WALK-IN COOLER IN BASEMENT AREA,WALL DEBRIS ON TOP OF IT.NEED TO CLEAN ALL CABINETS UNDER THE FRONT COUNTERS, IN DINING AREA.DUST BUILD-UP. DETAIL CLEAN INTERIOR OF ICE MACHINE,MINERAL BUILD-UP
    • 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.REPAIR OR REPLACE BROKEN AND MISSING FLOOR TILES IN DIFFERENT PART OF PREP,DINING, BAKERY,IN BASEMENT AREA. ALSO IN SMALL REAR STORAGE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL
    • 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.THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.

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