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BRIDGEPORT FAMILY RESTAURANT

3500 S HALSTED ST, CHICAGO, IL 60609 · Restaurant

Résumé des inspections

BRIDGEPORT FAMILY RESTAURANT a été inspecté 30 fois par Chicago Department of Public Health depuis le 6 avril 2010. La dernière inspection, le 4 avril 2023, n'a relevé aucune infraction.

5 des 30 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 : Ravageurs, Lavage des mains et hygiène du personnel et Contrôle de la température des aliments.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

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

  • 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 4 septembre 2019. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 3 avril 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 3 avril 2019. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 3 avril 2019. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 10 avril 2019. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

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.

30 inspections

  1. Toiles

    0 infraction

  2. Non-inspection

    0 infraction

  3. Toiles

    2 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS LAYING ON PREP TABLES. MUST PROPERLY STORE IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN FLOOR AT HOT LINE IN PREP AREA OF FOOD SPILLS AND DEBRIS.
  4. Réinspection de la plainte

    0 infraction

  5. Réinspection de la plainte

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOOR IN THE REAR STORAGE AREA AND THE DISH WASHING AREA WITH EXCESSIVE DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • CONTINUED NON COMPLIANCE FOR VIOLATION #60 OBSERVED 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-42-090
  6. Réinspection de la plainte

    0 infraction

  7. Plainte

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 45 MICE DROPPINGS IN THE REAR UTILITY/FURNACE AREA(20) AND IN THE BASEMENT ON THE DRY STORAGE SHELVES(25). PREMISES SHALL BE MAINTAINED FREE OF RODENTS AND PESTS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • CONTINUED NON COMPLIANCE FOR VIOLATION #51 OBSERVED 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN AND OBSERVED UTILITY SINK AND COFFEE MAKER WITH NO BACK FLOW DEVICE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090
  8. Réinspection de la plainte

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED UTILITY SINK AND COFFEE MAKER WITH NO BACK FLOW DEVICE. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN
  9. Réinspection de la plainte

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • SEE VIOLATION 59
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED INSIDE OF ICE MACHINE IN BACK UTILITY AREA WITH A PINK SLIMY SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED UTILITY SINK AND COFFEE MAKER WITH NO BACK FLOW DEVICE. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • Must provide hand washing sink, with hot/cold water with adequate city pressure, soap and paper towels, in front server area where pies and soups are dispensed. Must maintain same. A PRIORITY FOUNDATION VIOLATION NOT CORRECTED IN THE TIME FRAME SPECIFIED ON THE INSPECTION REPORT SHALL BE CLASSIFIED AS A PRIORITY ITEM 7-42-090
  10. Plainte

    14 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • Observed no printed employee health policy on site. Must provide written employee health policy with signatures. Priority foundation violation 7-38-010
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • Observed no written diarrhea and vomit clean up procedure on site. Must provide printed clean up procedure for vomit and diarrheal events. Must provide kit or equipment. Priority foundation violation 7-38-005
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • VOIR VIOLATION 60
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED INSIDE OF ICE MACHINE IN BACK UTILITY AREA WITH A PINK SLIMY SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • FOUND PORK SAUSAGE LINKS STORED ON TOP OF THE GRILL IN A PAN AT IMPROPER TEMPERATURE(116F). EXCEPT DURING PREPARATION, COOKING OR COOLING, OR WHEN TIME IS USED AS PUBLIC HEALTH CONTROL, TEMPERATURE SHALL BE MAINTAINED AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005. MANAGER VOLUNTARILY DISCARDED 4.5 POUNDS OF PORK SAUSAGE LINKS VALUED AT $15.00
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • Observed TCS (time/temp control for safety) Foods without proper labels in coolers such as dressings in individual containers, cheesecake, and cooked meats Must label all TCS foods with common name, prep date and discard date. Must maintain same. Priority foundation violation 7-38-005. MANAGER VOLUNTARILY discarded 15LBS VALUED AT $113
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • Observed raw/undercooked items, eggs, burgers, and steak not disclosed on menu. Instructed disclosure must be given to specific raw/undercooked items on menu which consumer advisory applies to. Priority foundation 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO METAL STEM THERMOMETER ON SITE AT TIME OF INSPECTION. FOOD TEMPERATURE MEASURING DEVICES SHALL BE PROVIDED AND READILY ACCESSIBLE FOR USE IN ENSURING ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 40 MICE DROPPINGS IN THE UTILITY ROOM, BASEMENT AND ON THE FLOOR NEAR THE ENTRANCE OF THE WOMENS TOILET ROOM. THE PREMISES SHALL BE MAINTAINED FREE OF RODENTS AND OTHER PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED UTILITY SINK AND COFFEE MAKER WITH NO BACK FLOW DEVICE. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN
    • 58. FORMATION D ' ALLERGÈNE
      • VOIR VIOLATION 60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • CONTINUED NON COMPLIANCE VIOLATION #10 Must provide hand washing sink, with hot/cold water with adequate city pressure, soap and paper towels, in front server area where pies and soups are dispensed. PRIORITY FOUNDATION VIOLATION 7-42-090
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • CONTINUED NONCOMPLIANCE VIOLATION #58. Observed Chicago certified managers do not have proof of allergen training. Must provide for all Chicago food sanitation managers. PRIORITY FOUNDATION VIOLATION 7-42-090
  11. Plainte

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14n Observed no printed employee health policy on site. Must provide written employee health policy with signatures. Priority foundation violation 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 Observed no written diarrhea and vomit clean up procedure on site. Must provide printed clean up procedure for vomit and diarrheal events. Must provide kit or equipment. Priority foundation violation 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-202.12 Must provide hand washing sink, with hot/cold water with adequate city pressure, soap and paper towels, in front server area where pies and soups are dispensed. Must maintain same.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 Observed TCS (time/temp control for safety) Foods without proper labels in coolers, freezers, and bulk containers. Must label all TCS foods with common name, prep date and discard date. Must maintain same. Priority foundation violation 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 Observed raw/undercooked items (eggs) not disclosed on menu. Instructed disclosure must be given to specific raw/undercooked items on menu which consumer advisory applies to. Priority foundation 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112 In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Must provide and maintain same.
    • 58. FORMATION D ' ALLERGÈNE
      • Observed Chicago certified managers do not have proof of allergen training. Must provide for all Chicago food sanitation managers.
  12. Toiles

    10 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14A Observed no printed employee health policy on site. Must provide written employee health policy with signatures. Priority foundation violation 7-38-012(a).
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 Observed no written diarrhea and vomit clean up procedure on site. Must provide printed clean up procedure for vomit and diarrheal events. Must provide kit or equipment. Priority foundation violation 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-202.12 Must provide hand washing sink, with hot/cold water with adequate city pressure, soap and paper towels, in front server area where pies and soups are dispensed. Must maintain same.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 Observed TCS (time/temp control for safety) Foods without proper labels in coolers, freezers, and bulk containers. Must label all TCS foods with common name, prep date and discard date. Must maintain same. Priority foundation violation 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 Observed raw/undercooked items (eggs) not disclosed on menu. Instructed disclosure must be given to specific raw/undercooked items on menu which consumer advisory applies to. Priority foundation 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112 In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Must provide and maintain same.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • All bulk foods must be labeled with common name. Must maintain same.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14 Observed wiping cloths stored on counters throughout facility. Must properly store all wiping cloths in a sanitizer solution when not in use. Must maintain same.
    • 58. FORMATION D ' ALLERGÈNE
      • Observed Chicago certified managers do not have proof of allergen training. Must provide for all Chicago food sanitation managers.
  13. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR BROKEN HANDEL ON 2-DOOR REACH IN COOLER ACROSS FROM OVEN IN PREP AREA. REPAIR BROKEN DOOR GASKET ON PREP COOLER ACROSS FROM FRYER IN PREP AREA. REMOVE RUST FROM STORAGE RACKS IN SAID PREP COOLER, AND FROM STORAGE RACKS IN WALK IN COOLER. REPLACE CUTTING BOARDS IN MAIN AND REAR PREP AREAS. DEFROST ALL DEEP FREEZERS IN BASEMENT AND ICE CREAM COOLER BEHIND FRONT COUNTER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A BACK FLOW PREVENTER DEVICE ON MOP SINK IN FURNACE ROOM
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • MUST STORE SOILED LINENS (RAGS)IN SANITIZER WATER WHILE NOT IN USE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER FROM AREAS THROUGHOUT THE BASEMENT. ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE.
  14. Toiles

    9 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED APPROXIMATELY 20 RODENT DROPPINGS ALONG WALL BASE IN FURNACE ROOM WHERE ICE MACHINE IS LOCATED. INSTRUCTED MANAGER TO REMOVE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS, CONTACT PEST CONTROL PROVIDER FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL FOOD CONTAINERS (PREP AREA)WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR BROKEN HANDEL ON 2-DOOR REACH IN COOLER ACROSS FROM OVEN IN PREP AREA. REPAIR BROKEN DOOR GASKET ON PREP COOLER ACROSS FROM FRYER IN PREP AREA. REMOVE RUST FROM STORAGE RACKS IN SAID PREP COOLER, AND FROM STORAGE RACKS IN WALK IN COOLER. REPLACE CUTTING BOARDS IN MAIN AND REAR PREP AREAS. DEFROST ALL DEEP FREEZERS IN BASEMENT AND ICE CREAM COOLER BEHIND FRONT COUNTER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF PREP COOLER ACROSS FROM FRYER, CLEAN INTERIOR HOSES AND PANELS IN ICE MACHINE LOCATED IN FURNACE ROOM, CLEAN FOOD DEBRIS FROM LOWER SHELF UNDER GRILL, AND DETAIL CLEAN DRIED FOOD FROM MOUNTED CAN OPENER AND DELI MEAT SLICER IN REAR PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS IN MAIN PREP AREA, UNDER HEAVY EQUIPMENT, AND DEBRIS FROM FLOOR IN BASEMENT. ALSO, REPAIR BROKEN FLOOR TILES IN FRONT OF 3-COMP SINK IN DISH ROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN GREASE ACCUMULATION FROM HOOD AND FILTERS. ALSO, CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN THE MENS AND WOMENS TOILET ROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A BACK FLOW PREVENTER DEVICE ON MOP SINK IN FURNACE ROOM.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • MUST STORE SOILED LINENS (RAGS)IN SANITIZER WATER WHILE NOT IN USE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER FROM OUTSIDE OF REAR EXIT DOOR, AND REMOVE CLUTTER FROM AREAS THROUGHOUT THE BASEMENT. ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE.
  15. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RAW WOOD SHELVING IN BASEMENT NEEDS TO BE SEALED OR PAINTED WOOD SHELVING IN KITCHEN ADJACENT TO GRILL WITH PAINTED SURFACE WORN AWAY NEEDS YO BE REPAINTD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR BEHIND WALK IN COOLER IN BASEMENT NEEDS CLEANING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SEWER CAPS NOT PROPERLY AFFIXED ON TOP OF SEWERS.INSTRUCTED MANAGEMENT TO PROPERLY AFFIX CAPS ON TOP OF SEWERS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP NOT PROPERLY STORED.INSTRUCTED MANAGEMENT TO STORE INSIDE SLEVE.
  16. Plainte abrégée

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS DIRTY IN THE PREP AREA AND DISHWASHING AREA. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.
  17. Plainte

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED THE INSIDE OF THE PREP COOLER DIRTY AND WITH STANDING WATER. MUST CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS DIRTY IN THE PREP AREA AND DISHWASHING AREA. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.
  18. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE INTERIOR SHEVLING OF THE PREP COOLER TO REMOVE DEBEIS, ALSO CLEAN THE EXTERIOR OF COOKING EQUIPMENT SIDES TO REMOVE SPILLS AND DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS OF THE KITCHEN TO REMOVE DEBRIS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NOTED A FEW FOOD HANDLER'S WITHOUT THEIR FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.
  19. Plainte

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE REAR SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED THE REAR CEILING VENT IN THE LADIES RESTROOM NOT CLEAN, INSTRUCTED TO CLEAN ALSO CLEAN THE CEILING LIGHT SHIELD OVER REAR PREP AREA.
  20. Plainte abrégée

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED HAND DIPPED ICE CREAM FRONT FREEZER NO RUNNING DIPPER WELL, INSTRUCTED TO PROVIDE COLD RUNNING WATER PROPERLY CONNECTED TO DRAIN LINE.
  21. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE REAR SLICER, AND SHAKE MACHINE NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED HAND DIPPED ICE CREAM FRONT FREEZER NO RUNNING DIPPER WELL,INSTRUCTED TO PROVIDE COLD RUNNING WATER PROPERLY CONNECTED TO DRAIN LINE.
  22. Plainte

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS UNDER COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  23. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NEW CUTTING BOARD NEED AT REAR PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: ALL SIDE OF COOKING EQUIPMENT TO REMOVE ALL GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT TIMES
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  24. Empoisonnement alimentaire présumé

    1 infraction

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN INTERIOR OF ICE MACHINE PANEL NOT CLEAN.
  25. Plainte

    1 infraction

    • 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. CLEAN INTERIOR UPPER PANEL OF ICE MACHINE.
  26. Plainte abrégée

    1 infraction

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL/DATE FOOD NOT IN ORIGINAL CONTAINER (IE MEAT LOAF ETC) IN COOLERS.
  27. Toiles

    2 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL/DATE ALL PREP, COOKED FOODS NOT IN ORIGINAL CONTAINER IN COOLERS.
    • 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 ELEVATE ALL STORAGE OFF FLOORS IN BASEMENT UNDER STAIRS AND IN 1ST FL STORAGE ROOM WHERE ICE MACHINE IS OFF FLOORS ON SHELVING OR PALLETS AT LEAST 6-INCHES.
  28. Réinspection des licences

    0 infraction

  29. Réinspection des licences

    5 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. MUST REPAIR PREP REACH-IN COOLER IN FRONT GRILL AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PAINT/SEAL ALL RAW WOOD STORAGE SHELVES IN BASEMENT,REPLACE ALL WORN/DAMAGED REACH-IN (CHEST) FREEZER DOORS IN BASEMENT AND PROVIDE ADEQUATE SHELVING TO WALK-IN COOLER THAT IS 6" OFF THE FLOOR-REMOVE MILK CRATES. MUST REPLACE ALL WORN/RIPPED RUBBER GASKETS ON ALL REACH-IN COOLERS IN PREP AREAS, REPLACE/REPAINT STORAGE RACKS AND PREP TABLES THAT ARE RUSTY IN POOR REPAIR. MUST PROVIDE A SPLASH GUARD TO EXPOSED HAND SINK OR 3-COMP. SINK AND FIX DAMAGED CABINET DOOR UNDER COFFEE STATION
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS,REACH-IN COOLERS/FREEZERS, CAN OPENERS, STORAGE RACKS THROUGHOUT, COVERS UNDER REACH-IN COOLERS IN PREP AREAS. CABINET IN WOMEN'S TOILET ROOM, EXTERIOR OF GREASE TRAP AND PREP TABLES.TABLE LEGS-IF CLEANING DOESN'T SUFFICE MUST PAINT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS IN DISH MACHINE AREA, ALL CEILING VENTS IN TOILET ROOMS AND AROUND ALL COOKING EQUIPMENTS. MUST REPAIR DAMAGED CEILING THROUGHOUT BASEMENT AND ON 1ST FL BY ICE MACHINE. MUST SCRAPE/REMOVE PEELING PAINT AND PAINT CEILING IN REAR BY ICE MACHINE AND REPLACE ALL WATER-STAINED CEILING TILES IN SAME AREA AND AS NEEDED. MUST SEAL ALL CRACKS/CREVICES, PIPES/CONDUITS THROUGHOUT. MUST FIX DAMAGED WALL IN BASEMENT CORRIDOR AND PROVIDE MISSING RUBBER WALLBASE THROUGHOUT AS NEEDED. MUST PROVIDE MISSING TILES TO WALL IN FRONT PREP AND AS NEEDED.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE A SHIELD TO THE LIGHT IN THE WOMEN'S TOILET ROOM AND CLEAN LIGHT SHIELDS IN PREP AREA. VIOLATION ABATED.
  30. Licence

    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. MUST REPAIR PREP REACH-IN COOLER IN FRONT GRILL AREA.
    • 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. MUST PAINT/SEAL ALL RAW WOOD STORAGE SHELVES IN BASEMENT,REPLACE ALL WORN/DAMAGED REACH-IN (CHEST) FREEZER DOORS IN BASEMENT AND PROVIDE ADEQUATE SHELVING TO WALK-IN COOLER THAT IS 6" OFF THE FLOOR-REMOVE MILK CRATES. MUST REPLACE ALL WORN/RIPPED RUBBER GASKETS ON ALL REACH-IN COOLERS IN PREP AREAS, REPLACE/REPAINT STORAGE RACKS AND PREP TABLES THAT ARE RUSTY IN POOR REPAIR. MUST PROVIDE A SPLASH GUARD TO EXPOSED HAND SINK OR 3-COMP. SINK AND FIX DAMAGED CABINET DOOR UNDER COFFEE STATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS,REACH-IN COOLERS/FREEZERS, CAN OPENERS, STORAGE RACKS THROUGHOUT, COVERS UNDER REACH-IN COOLERS IN PREP AREAS. CABINET IN WOMEN'S TOILET ROOM, EXTERIOR OF GREASE TRAP AND PREP TABLES.TABLE LEGS-IF CLEANING DOESN'T SUFFICE MUST PAINT.
    • 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 DETAIL CLEAN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENTS AND SINKS THROUGHOUT. MUST REPLACE ALL DAMAGED/MISSING FLOOR TILES IN PREP/DINING AREA.
    • 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 DETAIL CLEAN WALLS IN DISH MACHINE AREA, ALL CEILING VENTS IN TOILET ROOMS AND AROUND ALL COOKING EQUIPMENTS. MUST REPAIR DAMAGED CEILING THROUGHOUT BASEMENT AND ON 1ST FL BY ICE MACHINE. MUST SCRAPE/REMOVE PEELING PAINT AND PAINT CEILING IN REAR BY ICE MACHINE AND REPLACE ALL WATER-STAINED CEILING TILES IN SAME AREA AND AS NEEDED. MUST SEAL ALL CRACKS/CREVICES, PIPES/CONDUITS THROUGHOUT. MUST FIX DAMAGED WALL IN BASEMENT CORRIDOR AND PROVIDE MISSING RUBBER WALLBASE THROUGHOUT AS NEEDED. MUST PROVIDE MISSING TILES TO WALL IN FRONT PREP AND AS NEEDED.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE A SHIELD TO THE LIGHT IN THE WOMEN'S TOILET ROOM AND CLEAN LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE A 3-COMP. SINK WITH HOT/COLD RUNNING WATER PER CITY CODE. MUST INSTALL A 3-COMP. SINK OR DISH MACHINE BIG ENOUGH TO WASH LARGEST UTENSIL OR REMOVE LARGE POTS. ALL COOKING EQUIPMENT MUST FIT UNDER VENTILATION HOOD

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