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BRAZZAZ LLC

539 N DEARBORN ST, CHICAGO, IL 60610 · Restaurant

Résumé des inspections

BRAZZAZ LLC a été inspecté 12 fois par Chicago Department of Public Health depuis le 7 janvier 2010. La dernière inspection, le 19 juin 2015, n'a relevé aucune infraction.

3 des 12 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 Produits chimiques et substances toxiques.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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 5 fois dans 5 inspections distinctes, la plus récente le 26 novembre 2014. 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 5 fois dans 4 inspections distinctes, la plus récente le 18 novembre 2014. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé une fois le 13 décembre 2013. Par exemple : MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE

  • 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 17 fois dans 8 inspections distinctes, la plus récente le 18 novembre 2014. Par exemple : ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 13 fois dans 9 inspections distinctes, la plus récente le 26 novembre 2014. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

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.

12 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED LOOSE AND BROKEN TILES AROUND COVING OF FLOORS THROUGH OUT THE REAR PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED MOST COOLER UNITS ON PREMISES WITH NO THERMOMETERS. INSTRUCTED TO HAVE ACCURATE STEM THERMOMETERS AND CONSPICUOUSLY PLACED ON ALL REFRIGERATION UNITS FOR PROPER TEMPERATURE MONITORING
  3. Réinspection de la plainte

    8 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • STILL NOTED NO HOT RUNNING WATER ON 2 HAND WASH SINKS (ONE BY THE HOT HOLDING STATION AT THE REAR AND ONE AT THE 3 COMPARTMENT SINK AREA.INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES AT HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NTED FRONT REVOLVING DOORS AND REAR EXIT DOORS NOT RODENT PROOF INSTRUCTED TO HAVE ALL EXIT DOORS RODENT PROOF UPON BEING RE INSPECTED. CITATION ISSUED FOR SERIOURS VIOLSTION # 7-38-020
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • NOTED OUTSIDE GARBAGE DUMPSTERS OVER FLOWING AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS MAINTAIN THE DUMPSTERS TO PREVENT PEST ACTIVITY.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1434961 DATED 4/18/2014 NOT CORRECTED:-#31) NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AND FRONT DINNING AREA NOT PROPERLY STORED.INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.#32)NOTED RUSTY SHELVES INSIDE PREP WALK IN COOLER,SHELVES AT THE 3 COMPARTMENT SINK BY THE UTILITY SINK AND SHELVES ABOVE PREP TABLE. INSTRUCTED TO REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE. ALSO NOTED DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA AT THE REAR. INSTRUCTED TO REPAIR AND/OR REPLACE.#38) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE WATER HEATER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED LOOSE AND BROKEN TILES AROUND COVING OF FLOORS THROUGH OUT THE REAR PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED STAINED CEILING TILES, MISSING PANELS AND BROKEN TILES ON CEILING THROUGH OUT THE REAR FOOD PREP AREAS. INSTRUCTED TO REPAIR. REPLACE OR MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED MOST COOLER UNITS ON PREMISES WITH NO THERMOMETERS. INSTRUCTED TO HAVE ACCURATE STEM THERMOMETERS AND CONSPICUOUSLY PLACED ON ALL REFRIGERATION UNITS FOR PROPER TEMPERATURE MONITORING.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • NOTED EMPLOYEES HANDLING AND PREPPING FOOD AT THE KITCHEN WITH NO HAIR RESTRAINS. INSTRUCTED TO WEAR HAIR RESTRAIN AT THE PREP AREAS AT ALL TIMES.
  4. Plainte

    9 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • NOTED EMPLOYEES AT THE GRILL STATION AND OTHER PREP AREAS PREPARING FOOD AND DRINKING, WIPING WALLS WITH NAPKINS,USING CELL PHONES AND CLEANING THEIR FACE WITHOUT WASHING HANDS AT ANY TIME.NOTED EMPLOYEE RINSING GLASSES AT THE HAND WASH SINK OF THE BAR PREP AREA. ALSO NOTED EMPLOYEES WEARING GLOVES AND MOVING FROM THE FRONT DINNING AREA TO THE BACK PREP AREAS AND BACK SERVING FOOD WITHOUT CHANGING THE GLOVES OR WASHING HANDS THROUGHOUT THE INSPECTION. INSTRUCTED TO ALWAYS WASH HANDS AT ALL TIMES AND CHANGE GLOVES WHEN MOVING FROM ONE STATION TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NOTED NO HOT RUNNING WATER ON 2 HAND WASH SINKS (ONE BY THE HOT HOLDING STATION AT THE REAR AND ONE AT THE 3 COMPARTMENT SINK AREA, THEN AT THE ONE COMPARTMENT SINK BY THE ICE CREAM FREEZER). ALSO NOTED HAND WASH SINK BY THE 3 COMPARTMENT SINK DISMANTLED WITH MISSING PIPE AT THE BOTTOM OF THE SINK. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES AT HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • NOTED SLIMY,PINKISH,YELLOWISH SUBSTANCE INSIDE THE INNER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE ICE AND START CLEANING THE ICE MACHINE. INSTRUCTED TO MONITOR AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • NOTED OUTSIDE GARBAGE DUMPSTERS OVER FLOWING AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS MAINTAIN THE DUMPSTERS TO PREVENT PEST ACTIVITY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1434961 DATED 4/18/2014 NOT CORRECTED:-#31) NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AND FRONT DINNING AREA NOT PROPERLY STORED.INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.#32)NOTED RUSTY SHELVES INSIDE PREP WALK IN COOLER,SHELVES AT THE 3 COMPARTMENT SINK BY THE UTILITY SINK AND SHELVES ABOVE PREP TABLE. INSTRUCTED TO REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE. ALSO NOTED DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA AT THE REAR. INSTRUCTED TO REPAIR AND/OR REPLACE.#38) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE WATER HEATER. CITATION ISSUED FOR VIOLATION #7-42-090
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED LOOSE AND BROKEN TILES AROUND COVING OF FLOORS THROUGH OUT THE REAR PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED STAINED CEILING TILES, MISSING PANELS AND BROKEN TILES ON CEILING THROUGH OUT THE REAR FOOD PREP AREAS. INSTRUCTED TO REPAIR. REPLACE OR MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED MOST COOLER UNITS ON PREMISES WITH NO THERMOMETERS. INSTRUCTED TO HAVE ACCURATE STEM THERMOMETERS AND CONSPICUOUSLY PLACED ON ALL REFRIGERATION UNITS FOR PROPER TEMPERATURE MONITORING.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • NOTED EMPLOYEES HANDLING AND PREPPING FOOD AT THE KITCHEN WITH NO HAIR RESTRAINS. INSTRUCTED TO WEAR HAIR RESTRAIN AT THE PREP AREAS AT ALL TIMES.
  5. Plainte

    8 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • NOTED EMPLOYEES AT THE GRILL STATION PREPARING FOOD (MEAT,CHICKEN ETC) AND DRINKING, USING CELL PHONES AND CLEANING THEIR FACE WITHOUT WASHING HANDS AT ANY TIME. NO GLOVES WERE WORN AT THIS STATION. ALSO NOTED EMPLOYEES WEARING GLOVES AND MOVING FROM THE FRONT DINNING AREA TO THE BACK PREP AREAS AND BACK SERVING FOOD WITHOUT CHANGING THE GLOVES OR WASHING HANDS THROUGHOUT THE INSPECTION. INSTRUCTED TO ALWAYS WASH HANDS AT ALL TIMES AND CHANGE GLOVES WHEN MOVING FROM ONE STATION TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 7. EAU DE LAISSE ET DE RINSE: TEMPÉRATURE DE LA FERRE ET DE LA PROPRIÉTÉ
      • NOTED EMPLOYEES WASHING DISHES AT THE HIGH TEMPERATURE DISH WASHING MACHINE WITH NO HOT RUNNING WATER. INSTRUCTED TO ALWAYS WASH AND SANITIZE DISHES WITH HOT WATER TEMPERATURE ESPECIALLY FOR HIGH TEMPERATURE SANITIZER. HOT RUNNING WATER WAS RESTORED AT ABOUT 12:50 PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NOTED NO HOT RUNNING WATER ON ALL HAND WASH SINKS EXCEPT AT THE BAR WHILE FOOD WAS PREPARED AND SERVED. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES AT HAND WASH SINKS. MANAGER STATED THAT HOT WATER WAS TURNED OFF TO REPAIR THE BATHROOM SINK. HOT RUNNING WATER WAS RESTORED AT ALL SINKS AT ABOUT 12:50 PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • NOTED SLIMY,PINKISH,YELLOWISH SUBSTANCE INSIDE THE INNER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE ICE AND START CLEANING THE ICE MACHINE. INSTRUCTED TO MONITOR AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • NOTED OUTSIDE GARBAGE DUMPSTERS OVER FLOWING AND PREVENTING PROPER LID CLOSURE. BY END OF INSPECTION ABOUT 3:00 PM. GARBAGE COMPANY ARRIVED ON SITE AND PICKED UP GARBAGE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AND FRONT DINNING AREA NOT PROPERLY STORED.INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED RUSTY SHELVES INSIDE PREP WALK IN COOLER,SHELVES AT THE 3 COMPARTMENT SINK BY THE UTILITY SINK AND SHELVES ABOVE PREP TABLE. INSTRUCTED TO REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE. ALSO NOTED DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA AT THE REAR. INSTRUCTED TO REPAIR AND/OR REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE WATER HEATER. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. Réinspection de la plainte

    0 infraction

  7. Plainte

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • INADEQUATE INSECTS CONTROL, FOUND 40 LIVE FRUIT FLIES ON KITCHEN AND DISH WASHING AREAS WALLS, INSTRUCTED TO ELEMINATE, PEST CONTROL SERVICE RECOMMENDED.
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • HIGH TEMP DISH MACHINE WITH INOPERABLE FINAL RINSE GAUGE, INSTRUCTED MGR TO REPAIR AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN RUBBER GASKETS AT GRILLING AREA PREP COOLER DOORS, INSTRUCTED TO REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • EXCESSIVE STANDING WATER THRU OUT KITCHEN AND DISH WASHING AREA, ALONG CORNERS AND WALLBASE, INSTRUCTED TO ELEMINATE STANDING WATER AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INADEQUATE LIGHTING INSIDE BOTH MEAT AND PRODUCE WALK-IN COOLERS, INSTRUCTED TO PROVIDE.
  8. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DAMAGED RUBBER GASKETS AT WALK-IN AND PREP COOLER DOORS, INSTRUCTD TO REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXCESSIVE CONDENSATION AT PIPE LINES ABOVE DISH WASHING CLEAN SIDE, INSTRUCTED TO ELIMINATE CONDESATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT BETWEEN KITCHEN FLOOR TILES IN MAIN PREP AREA, STANDING WATER AT CORNERS, INSTRUCTED TO REGROUT FLOOR AND MINIMIZE STANDING WATER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MOLDY WALLS AT DISH WASHNG AREA AND SILICON CAULKING, INSTRUCTED TO REMOVE,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • A HOSE IS ATTACHED TO 3-COMP SINK WITHOUT A VACUUM BREAKER, ALSO A LAREGE GARDEN HOSE ATTACHED TO WATER LINE WITHOUT VACUUM BREAKER, INSTRUCTED TO INSTALL.
  9. Réinspection de la plainte

    0 infraction

  10. Feu de plainte

    7 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • FOLLOWING SINKS IN THE PREP AREAS HAVE NO RUNNING HOT WATER AVAILABLE: 2-COMP. PREP SINK; 1-COMP. PREP SINK; HANSDINK ACROSS 3-COMP. SINK. INSTRUCTED TO PROVIDE HOT RUNNING UNDER CITY PRESSURE AT ALL TIMES. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO RUNNING HOT WATER AT THE EMPLOYEE BATHROOM HANDSINK-MUST PROVIDE. SOAP DISPENSERS ARE IN-OPERABLE AT MOST HANDSINKS, MUST FIX. Adequate and convenient hand washing facilities shall be provided for all employees.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL CLEAN PLATES MUST BE INVERTED DURING SERVICE, AT THE BUFFET LINE. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING NEED CLEANING: ALL FOOD & NON-FOOD CONTACT SURFACES/EQUIPMENT/UTENSILS THRU-OUT PREMISES (I.E.- WALK-IN COOLER SHELVES, INTERIOR OF ICE MACHINE, MOST SINK DRAINS THRU-OUT PREMISES, INTERIOR BOTTOM OF BUFFET TABLES, INTERIOR OF BUFFET CASE)-DUE TO FOOD DEBRIS/DIRT/RUST/DUST. 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 OF WALK-IN COOLER, UNDER DISHMACHINE & 3-COMP. SINK MUST BE KEPT CLEAN & DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT BULBS THAT ARE OUT INSIDE BAR COOLER & REAR WALK-IN COOLER, MUST BE REPLACED. 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.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • VENTILATION OR EXHAUST SYSTEM MUST BE OPERATIONAL & ANSUL SYSTEM CHECKED/RE-CALIBRATED. SPRAYER FAUCET AT THE SCRAPING SINK OF THE DISHMACHINE MUST BE FIXED & MISSING FAUCET KNOBS MUST BE REPLACED. THE DIPPER WELL WATER IS IN-OPERABLE, MUST FIX ALSO. 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.
  11. Toiles

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES INSIDE OF THE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT HAS BEEN CLEANED.
    • 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 MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER IS REQUIRED TO BE PRESENT AT ALL TIMES WITH THEIR CERTIFICATE POSTED ONSITE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 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. OBSERVED RUSTED WIRE STORAGE RACKS INSIDE OF THE PRODUCE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT OR REPLACE.
    • 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 A THERMOMETER INSIDE OF THE PREP COOLER ACROSS FROM THE STOVES.
  12. 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. The following not clean- observed dust build up on walk in and reach in coolers condensers/compressors also observed slight lime build up inside ice machine. Instructed manager to clean and maintain all unclean equipment.
    • 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 regrout damaged floor tiles by dishmachine and at bar area also must repair all damaged/missing floor base tiles by dishmachine drainboard.
    • 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 seal gaps between dishwash 3-compartment sink and wall and replace damaged ceiling tile by meat prep.
    • 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. The following leaking- sprayer at dishmachine, dishwash 3-compartment sink pipe under left side compartment, bar handwash bowl pipe. Instructed manager to repair and maintain plumbing.

Établissements inspectés à proximité

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