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BREAKFAST HOUSE RESTAURANT

3001 N ASHLAND AVE, CHICAGO, IL 60657 · Restaurant

Résumé des inspections

BREAKFAST HOUSE RESTAURANT a été inspecté 14 fois par Chicago Department of Public Health depuis le 19 avril 2018. La dernière inspection, le 20 janvier 2026, a relevé 4 infractions.

1 des 14 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 16 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination et Ravageurs.

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

Ce que signifient ces constats

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

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 16 fois dans 8 inspections distinctes, la plus récente le 16 janvier 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 7 fois dans 6 inspections distinctes, la plus récente le 20 janvier 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • RavageursRisque élevé

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

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 18 février 2021. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 16 janvier 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 16 janvier 2026. Par exemple : UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC

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.

14 inspections

  1. Réinspection des toiles

    4 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. OBSERVED THE WALK IN COOLER WITH WHITE MOLD LIKE SUSBTANCE THROUGHOUT THE WALLS, NOTED INTERIOR OF WALK IN COOLER IS A SEALED WOOD HOWEVER WOOD IS SPLINTERING IN THE INTERIOR OF COOLER. INSTRUCTED TO REPAIR AND CLEAN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED THE CEILING IN THE BASEMENT FOOD PREP, STORAGE, UTILITY SINK, DISH, AREAS IN POOR REPAIR. MUST REPAIR AND PROVIDE CEILING THAT IS A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE. MUST REPAIR HOLES IN WALLS IN BASEMENT DRY STORAGE AND WHERE ICE MACHINE IS LOCATED.
  2. Toiles

    12 infractions

    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • FOUND A FOOD EMPLOYEE DRINKING FROM A CUP WITHOUT A LID AND PLACING THAT CUP ON SHELF OF PREP TABLE IN THE REAR PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED EMPLOYEE SET UP AND WASH DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. ONLY SOAP AND SANITIZER WATER SET UP, SIDE BY SIDE, NO RINSE WATER SET UP. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. PERSON IN CHARGE IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE USING THE QUAT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT AND WALK IN COOLER TO BE IMPROPER: LIQUID EGGS AT 48.6F, HAM AT 58.6F, CHICKEN BREAST AT 48.6F, CHORIZO AT 63.8F, PRE-COOKED BREAKFAST PORK SAUSAGE LINK AT 62.6F, SUATEED MUSHROOMS AT 61.8F, AND DICED TOMATO AT 58.6F. PIC IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON WALL MOUNTED POTATO CUTTER LOCATED IN THE BASEMENTAR PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE WALK IN COOLER WITH WHITE MOLD LIKE SUSBTANCE THROUGHOUT THE WALLS, NOTED INTERIOR OF WALK IN COOLER IS A SEALED WOOD HOWEVER WOOD IS SPLINTERING IN THE INTERIOR OF COOLER. INSTRUCTED TO REPAIR AND CLEAN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE CEILING IN THE BASEMENT FOOD PREP, STORAGE, UTILITY SINK, DISH, AREAS IN POOR REPAIR. MUST REPAIR AND PROVIDE CEILING THAT IS A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE. MUST REPAIR HOLES IN WALLS IN BASEMENT DRY STORAGE AND WHERE ICE MACHINE IS LOCATED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CHIPPED PAINT ON THE WALLS IN THE KITCHEN WHERE WAFFLE MAKER IS LOCATED. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXPOSED BRICK WALLS BREAKING/ CRUMBLING APART IN THE BASEMENT STORAGE / PREP AREA OF THE FACILITY. INSTRUCTED TO COVER AS WALLS SHOULD BE SEALED, SMOOTH AND EASILY CLEANABLE."
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT # 2612717 CONDUCTED ON 2/25/25. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#37)3-302.12: **C** Food Storage Containers Identified with Common Name of Food NOTED BULK DRY INGREDIENTS STORED IN BASEMENT DRY STORAGE AND IN KITCHEN WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN LABELS ON CONTAINERS OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER. (#39)3-307.11: **C** Miscellaneous Sources of Contamination NOTED KITCHEN HANDSINK NEXT TO DISHDRYING RACK WITHOUT SPLASHGUARD. INSTRUCTED TO PROVIDE SPLASHGAURD AND MAINTAIN. (47)4-501.12: **C** Cutting Surfaces NOTED CUTTING BOARDS WITH DEEP STAINS AND CUTS AT BAR, KITCHEN AND DOWNSTAIRS DISHROOM. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND REFINISHING OR REPLACE AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  3. Toiles

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED BULK DRY INGREDIENTS STORED IN BASEMENT DRY STORAGE AND IN KITCHEN WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN LABELS ON CONTAINERS OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED KITCHEN HANDSINK NEXT TO DISHDRYING RACK WITHOUT SPLASHGUARD. INSTRUCTED TO PROVIDE SPLASHGAURD AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CUTTING BOARDS WITH DEEP STAINS AND CUTS AT BAR, KITCHEN AND DOWNSTAIRS DISHROOM. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND REFINISHING OR REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED CLUTTER AT TOP OF STAIRWAY LANDING AND UNDERNEATH WEST STEPS TO BASEMENT FROM FRONT BAR, AND ITEMS ON THE FLOOR IN OPEN SPACE NEXT TO WEST STEPS AND IN GARAGE. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, ELEVATING ALL KEPT ITEMS ON PROPER SHELVING THAT IS NON-POROUS AND A MINIMUM OF 6 INCHES OFF THE FLOOR.
    • 58. FORMATION D ' ALLERGÈNE
      • NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO SANITATION CERTIFICATE HOLDERS. INSTRUCTED ALL PERSONS WITH CERTIFICATES TO COMPLY WITH COMPLETION OF TRAINING AND MAINTAIN DOCUMENTATION ON SITE.
  4. Toiles

    4 infractions

    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • PREP AREA 3-DOOR REACH IN COOLER MIDDLE DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED SAID COOLER DOOR RUBBER GASKET.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE. MUST CLEAN EXTERIOR OF DISHMACHINE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS NOT CLEAN BEHIND/AROUND DISHMACHINE. MUST CLEAN WALLS AROUND DISHMACHINE AND MAINTAIN.
  5. Toiles

    6 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON ICE MACHINE WATER LINE. MUST PROVIDE A BACKFLOW PREVENTION DEVICE AND MAKE VISIBLE FOR ICE MACHINE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BASEMENT DISHWASH AREA 3-COMPARTMENT SINK COLD WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOW FLOOR GROUT TILES AT 1ST FLOOR DISHWASH AREA. MUST REGROUT FLOOR TILES AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOOR DRAIN COVER MISSING AT BASEMENT DISHWASH AREA. MUST PROVIDE COVER FOR FLOOR DRAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • ONE CEILING LIGHT COVER CRACKED/DAMAGED ABOVE BASEMENT DISHWASH AREA. MUST REPLACE DAMAGED CEILING LIGHT COVER.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
  6. Toiles

    9 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED UPPER COMPARTMENT AND INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPECIALLY WHEN NOT IN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND BASEMENT DISHWASHING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS AT THE KITCHEN PREP AND BASEMENT FOOD PREP/DISHWASHING AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK OF BAR AND BOTTOM PIPPING OF HAND WASHING SINK AT BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN'S WASHROOMS AND UNISEX WASHROOMS.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • NOTED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH THICK ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER. PRIORITY FOUNDATION VIOLATION#7-38-020(B). CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE FIRST FLOOR KITCHEN PREP AND BASEMENT DISHWASHING/PREP AREA WITH WET FLOORS AND STANDING WATER IN SOME AREAS. MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT THE SAME.
  7. Réinspection des toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11- FLOOR NOTED DAMAGED, MISSING TILES, EXPOSED DIRT ALONG THE BASEBOARD NORTH WALL IN THE BASEMENT AT THE ICE MACHINE ROOM. MUST REPAIR/SEAL OPEN SEAM TO MAKE ALL FLOORS SMOOTH AND CLEANABLE.
  8. Toiles

    12 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • VIRTUAL MENU PROVIDED FOR CUSTOMERS WITH NO CONSUMER ADVISORY. PRINTED CARRY OUT MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY THAT DISCLOSES AND INFORMS CONSUMERS OF SUCH FOODS ON ALL MENUS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • TOUS LES CONTENEURS D'ALIMENTATION BULK DOIVENT ÊTRE LABÉREMENTS AVEC LE NOM COMMUN DU PRODUIT.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED THE BOTTOM THRESHOLD OF THE GARAGE DOOR WHERE FOOD COOLERS ARE LOCATED WITH AN OPEN 1 INCH GAP. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM THRESHOLD OF THE GARAGE DOOR LEADING TO THE OUTSIDE ALLEY.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • NOTED A CLEAN CUTTING BOARD IMPROPERLY STORED ON PLUMBING PIPING AT THE BAR THREE COMPARTMENT SINK. MUST PROPERLY STORE CLEAN EQUIPMENT IN A CLEAN DESIGNATED STORAGE AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC WRAP TIES AS A MEANS OF REPAIR OR TO SECURE ELECTRICAL WIRING ON THE COOKS LINE. ALL KITCHEN EQUIPMENT/SURFACES MUST BE CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE TIN FOIL OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT THE KITCHEN AND BASEMENT DRY FOOD STORAGE. SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK INTO A PAN UNDER THE KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN THE FOLLOWING AREAS NOTED DAMAGED, MISSING TILES, EXPOSED RAW WOOD, DIRT AND PLUMBING. FLOOR OF THE BAR NEXT TO THE THREE COMPARTMENT SINK. FLOOR IN THE BASEMENT AT THE ICE MACHINE AND ALONG THE BASEBOARD IN THE SAME ROOM. MUST REPAIR TO MAKE ALL FLOORS SMOOTH AND CLEANABLE.-----NOTED OPEN SEAM BETWEEN TILES IN THE CORNER WALL OF THE WOMEN'S WASHROOM. MUST SEAL.----NOTED PEELING/MISSING AND BLACKENED WALL CAULKING AT THE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNNECESSARY ITEMS STORED THROUGHOUT THE GARAGE COOLER STORAGE MUST BE REMOVED FROM THE PREMISES AND ALL OTHER ITEMS ELEVATED AND ORGANIZED.
    • 58. FORMATION D ' ALLERGÈNE
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE ON SITE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM INSPECTION #2356187 ON 1-7-20 NOT CORRECTED. #51- NO BACKFLOW PREVENTION DEVICE AT MOP SINK. MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR MOP SINK. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.
  9. Plainte

    4 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • UN PENDENTIF OBSERVÉ A ÉTÉ CONSTRUIT À L'INTÉRIEUR DE LA MACHINE. DOIT FERMER L'INTERIEUR DE LA MACHINE ET DE LA MAINTENANTE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD BUILD UP INSIDE REACH IN COOLERS ALONG COOKLINE. MUST CLEAN INTERIOR OF COOLERS AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NO BACKFLOW PREVENTION DEVICE AT MOP SINK. MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR MOP SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT AT 1ST FLOOR PREP AND POT WASH AREA. MUST CLEAN FLOOR AND MAINTAIN.
  10. Réinspection des toiles

    10 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS AND EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED 3 COMPARTMENT SINK WITH NO STOPPERS AT THE BAR. INSTRUCTED TO PROVIDE MISSING STOPPERS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MENTIONNÉE SUR LES COUPEURS DE PRÉPÔT DE SERVICE DANS LA ZONE DE PRÉPÔT DE KITCHEN. INSTRUCTION DE RÉPONSE ET DE CONTENU.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET AT BAR 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED NO ONE OR 3 COMPARTMENT SINK AT THE BASEMENT PREP/DISH WASHING AREA. INSTRUCTED TO INSTALL A ONE OR 3 COMPARTMENT SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HIGH CEILINGS ABOVE THE PREP TABLES AT THE BASEMENT PREP/DISH WASHING AREA WITH NO PROTECTION BETWEEN CEILING PLUMBING PIPES AND FOOD PREP/DISPLAY. INSTRUCTED TO INSTALL A PROTECTIVE BARRIER BETWEEN THE CEILING AND THE PREP AREA. . MUST FINISH WOOD TO BE EASILY CLEANABLE AND NONABSORBENT
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED ROUGH AND UNFINISHED BRICK WALLS BEHIND THE HAND WASH SINK AT DISH WASHING/PREP AREA, DRY STORAGE AREA AND BAR ON FIRST FLOOR ALL AT THE BASEMENT FOOD PREP/DRY STORAGE AREAS. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE.
  11. Toiles

    0 infraction

  12. Toiles

    20 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED UPPER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF TCS FOOD ITEMS INSIDE SERVICE COOLER TO IMPROPER:- TURKEY 47.5F, CHEESES 46.4F/47.2F, EGGS (LIQUID) 48.4F, EGGS 47.7F. MANAGER IMMMENDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS AND EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED OVER 40 FLYING INSECTS ON WALLS, CEILING, EQUIPMENT AT THE BASEMENT BY THE DISH WASHING AREA/FOOD PREP AREA AND BAR ON THE FIRST FLOOR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A)
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED BOXES OF PANCAKE MIX AND CANS OF BLACK BEANS STORED UNDERNEATH THE WASTE PIPE LINES AT THE BASEMENT FOOD/STORAGE AREA. INSTRUCTED TO REMOVE OR RELOCATE ITEMS FROM UNDER PIPES OR ENCASE PIPES.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED 3 COMPARTMENT SINK WITH NO STOPPERS AT THE BAR. INSTRUCTED TO PROVIDE MISSING STOPPERS .
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MENTIONNÉE SUR LES COUPEURS DE PRÉPÔT DE SERVICE DANS LA ZONE DE PRÉPÔT DE KITCHEN. INSTRUCTION DE RÉPONSE ET DE CONTENU.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET AT BAR 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED NO ONE OR 3 COMPARTMENT SINK AT THE BASEMENT PREP/DISH WASHING AREA. INSTRUCTED TO INSTALL A ONE OR 3 COMPARTMENT SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HIGH CEILINGS ABOVE THE PREP TABLES AT THE BASEMENT PREP/DISH WASHING AREA WITH NO PROTECTION BETWEEN CEILING PLUMBING PIPES AND FOOD PREP/DISPLAY. INSTRUCTED TO INSTALL A PROTECTIVE BARRIER BETWEEN THE CEILING AND THE PREP AREA. . MUST FINISH WOOD TO BE EASILY CLEANABLE AND NONABSORBENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED ROUGH AND UNFINISHED BRICK WALLS BEHIND THE HAND WASH SINK AT DISH WASHING/PREP AREA, DRY STORAGE AREA AND BAR ON FIRST FLOOR ALL AT THE BASEMENT FOOD PREP/DRY STORAGE AREAS. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE WITH GREASE AND DIRT, FLOORS UNDERNEATH AND AROUND THE 3 COMPARTMENT SINK ON TH FIRST FLOORS, FLOORS THROUGHOUT THE PREP/DISH WASHING AREA WITH WET FLOORS, CRACKS ON FLOOR AND DIRT.
    • 58. FORMATION D ' ALLERGÈNE
      • MANAGERS D'ALIMENTAIRES CERTIFIÉS REMARQUES SUR LE DROIT N'A PAS DE CERTIFICATION DE FORMATION D'ALLERGÈNE. GESTION INSTRUCTE QUE TOUTES LES GESTIONNAIRES DU SERVICE ALIMENTAIRE SONT REQUISES D'AVOIR LA CERTIFICATION DE FORMATION D'ALLERGEN.
  13. Réinspection des licences

    3 infractions

    • 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 DISHWASHING AREAS. MUST CLEAN AND SANITIZE
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND HOLES AT WALLS AND CEILING BY 3 COMPARTMENT SINK AT BASEMENT. MUST PROVIDE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO MOP SINK AT PREMISES WITH VACUUM BREAKER. MUST PROVIDE. FOUND NO GREASE TRAP AT BASEMENT/DISHWASHING 3 COMPARTMENT SINK. MUST PROVIDE. FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE AT BASEMENT. MUST PROVIDE.
  14. Licence

    7 infractions

    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • FLOOR DRAIN AT DISHWASHING AREAS BACKED UP ONTO FLOORS.CRITICAL VIOLATION. 7-38-030. MUST UNCLOG CLEAN AND SANITIZE.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • FOUND NO OUTSIDE DUMPSTER. 7-38-020. MUST PROVIDE.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES. SERIOUS VIOLATION. 7-38-012.
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • FOUND NO CHEMICAL TEST KIT FOR 3 COMPARTMENT SINK. 7-38-030.SERIOUS VIOLATION. MUST PROVIDE.
    • 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 DISHWASHING AREAS. MUST CLEAN AND SANITIZE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND HOLES AT WALLS AND CEILING BY 3 COMPARTMENT SINK AT BASEMENT. MUST PROVIDE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO MOP SINK AT PREMISES WITH VACUUM BREAKER. MUST PROVIDE. FOUND NO GREASE TRAP AT BASEMENT/DISHWASHING 3 COMPARTMENT SINK. MUST PROVIDE. FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE AT BASEMENT. MUST PROVIDE.

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