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CAFE HOANG

1020 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Résumé des inspections

CAFE HOANG a été inspecté 20 fois par Chicago Department of Public Health depuis le 7 juin 2012. La dernière inspection, le 12 août 2024, n'a relevé aucune infraction.

2 des 20 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 : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

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.

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 14 mars 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 18 juillet 2022. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé 3 fois dans 2 inspections distinctes, la plus récente le 14 mars 2023. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 26 mars 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 8 juin 2015. Par exemple : GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS

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.

20 inspections

  1. Toiles

    0 infraction

  2. Non-inspection

    0 infraction

  3. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINKS, LOCATED IN THE FRONT BEVERAGE PREP AREA AND REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN THEM.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND DRAINBOARD OF THE LOW-TEMPERATURE DISH MACHINE LOCATED IN THE REAR DISHWASHING AREA. INSTRUCTED THE PERSON TO INSTALL A WASHABLE SPLASHGUARD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO BACKFLOW PREVENTION DEVICE FOR THE ICE MACHINE LOCATED IN THE FRONT BEVERAGE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS WITH FOOD DEBRIS/SPILLS THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE REAR DINING ROOM WITH CLUTTER AND ITEMS ON THE FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE AND KEEP ITEMS ELEVATED OFF OF FLOORS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED SOME FOOD HANDLING EMPLOYEES WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ALL FOOD HANDLING EMPLOYEES OBTAIN FOOD HANDLER CERTIFICATES AND MAINTAIN THEM.
  4. Toiles

    7 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • VARIOUS TCS FOODS ARE FOUND IN PREP-LINE COOLERS, SUCH AS PORK AT 54.1 F, TOFU AT 55.5 F, RAW EGGS 50.1 F, SAUSAGE 53.7 F, AND SALAMI MEAT 48.9. ALL TCS FOODS WERE DISCARDED ON SITE. APPROXIMATELY 23.5 POUNDS OF FOOD DISCARDED AND APPROXIMATELY $56 TOTAL COST - COS MEASURED AMBIENT AIR TEMPERATURE AT SAID PREP-LINE COOLER AT 41 F.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • VEGETABLES AND CHICKEN IN CONTAINER STORED ON FLOOR NEAR BACK ENTRANCE OF KITCHEN AND NEXT TO GRILL AREA. INSTRUCTED TO PLACE ALL ITEMS AT LEAST 6INCHES ABOVE THE FLOOR.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • BOWLS WITHOUT A SCOOP HANDLE IS BEING USED AS A SCOOP FOR DRY SEASONINGS NEAR ENTRANCE OF KITCHEN. INSTRCUTED TO PROVIDE SCOOPS WITH HANDLES THAT ARE UP AND OUT OF THE PRODUCT.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • RICE SCOOP STORED IN STAGNANT CUP OF WATER. INSTURCTED TO PLACE UTENSILS IN WATER THAT IS AT LEAST 135F AND ABOVE OR IN AN EMPTY CONTAINER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DEBRIS FOUND IN BASEMENT FLOOR AND BEHIND COOKLINE EQUIPMENT IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISCELLANEOUS ITEMS CLUTTERED IN BASEMENT. INSTURCTED TO REMOVE ITEMS NOT IN USE AND CLEAN AND MAINTAIN BASEMENT AREA.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION #58 FROM REPORT #2510459 DATED ON 5/27/21 NOT CORRECTED. 2-102.13 ADDITIONAL ALLERGEN TRAINING CERTIFICATE IS REQUIRED. INSTRUCTED ALL CITY OF CHICAGO CERTIIFED FOOD MANAGERS MUST HAVE FOOD ALLERGEN CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  5. Réinspection des toiles

    3 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 4-901.12 NOTED DIRTY WASHCLOTHS SCATTERED ON THE PREP TABLE AT THE KITCHEN. INSTRUCTED TO REMOVE,STORE IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-301.12 NOTED USED AND USING LARGE POTS ON SITE INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE SAID UTENSILS -
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 ADDITIONAL ALLERGEN TRAINING CERTIFICATE IS REQUIRED, FOR ALL CITY CERTIFIED FOOD MANAGER.
  6. Toiles

    10 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • TCS FOODS AT IMPROPER TEMPERATURE: 43 EACH FRESH EGGS AT TEMP OF 47.6F TO 48F STORED INSIDE THE TWO-DOOR PREP TABLE. COOKED WHITE RICE AT TEMP OF 63.8F STORED INSIDE 4 DOOR REACH-IN COOLER. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION:7-38-005,CITATIO ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NOTED DIRTY WASHCLOTHS SCATTERED ON THE PREP TABLE AT THE KITCHEN. INSTRUCTED TO REMOVE,STORE IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • PLASTIC SINGLE-SERVING UTENSILS FOR CUSTOMERS MUST BE INVERTED TO MINIMZE CONTAMINATION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS WITH LIDS OR FOOD GRADE DISPOSABLE PLASTIC BAGS. MUST REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TOP PART OF BASINS OF 3 COMPARTMENT SINK IS LEAKING. MUST REPAIR ISSUED TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NOTED USED AND USING LARGE POTS ON SITE INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE SAID UTENSILS -
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • DELIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE. CLEAN THE INTERIOR OF THE DEEP FRYERS.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OUTSIDE WASTE OIL CONTAINER WITH BUILD-UP OF GREASE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 58. FORMATION D ' ALLERGÈNE
      • ADDITIONAL ALLERGEN TRAINING CERTIFICATE IS REQUIRED, FOR ALL CITY CERTIFIED FOOD MANAGER.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 7-30-2020,REPORT #2385523 #47) 4-501.12 NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN. #51) 5-205.15 NOTED LEAKAGE AT THE BOTTOM PIPING OF THE HAND WASH SINK BY THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-42-090,NO CITATION ISSUED
  7. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO SOAP AT HAND WASH SINK BY THE DISH WASHING AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO PAPER TOWELS AT HAND WASH SINK OF FRONT PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS.PRIORITY FOUNDATION #7-38-030(C) CONSOLIDATED WITH ABOVE CITATION.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 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 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKAGE AT THE BOTTOM PIPING OF THE HAND WASH SINK BY THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • NOTED WASTE WATER WITH DIRT AND GREASE BACKING INTO THE ONE OF 3 COMPARTMENT SINKS WHEN WATER IS RELEASED FROM ONE OF THE SINKS. INSTRUCTED TO REPAIR AND MAINTAIN. MANAGER IMMEDIATELY CLEANED THE GREASE TRAP AND WATER IS NOW GOING DOWN ALL THE SINKS. PRIORITY VIOLATION 7-38-030(C).
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT DRY FOOD STORAGE AND KITCHEN PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HEAVY CLUTTER AT THE REAR DINNING AREA AND BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  8. Plainte

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO BODILY FLUID CLEAN UP KIT ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RAW WOOD SHELVES USED FOR STORAGE WHEN ENTERING KITHCEN. MUST PAINT OR SEAL RAW WOOD SHELVING. OBSERVED RAW WOOD SHELVING USED FOR FOOD STORAGE IN BASEMENT. MUST PAINT OR SEAL RAW WOOD SHELVING AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BASEMENT WITH TOO MUST CLUTTER. GET RID OF ANY UNECESSARY ITEMS AND ORGANIZE ALL REMAINING ITEMS SO THAT THEY ARE AWAY FROM WALLS AND UP OFF FLOOR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED LIGHT IN EMPLOYEE WASHROOM CONTAINING MOP SINK NEEDS TO BE REPLACED. OBSERVED LIGHT SHIELD IN BASEMENT WALK IN FREEZER MISSING. REPLACE AND MAINTAIN. OBSERVED LIGHT SHIELDS ARE NEEDED IN BASEMENT DUE TO DRY STORAGE. INSTALL AND MAINTAIN LIGHT SHIELDS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATION FROM REPORT DATED 9/27/18 REPORT # 2223064 NOT CORRECTED: CERTIFIED FOOD MANAGERS ON SITE WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT ALL EMPLOYEES WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE ARE REQUIRED TO HAVE ALLERGEN TRAINING. PRIORITY FOUNDATION 7-42-090
  9. Toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION #7-38-012(A)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • MANAGEMENT UNABLE TO PROVIDE THE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE A PROCEDURE AVAILABLE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A)(2)(A) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS AT THE PREP TABLE AND INSIDE REFRIGERATION UNIT TO BE IMPROPER:-SPRING ROLL 66.7F, RICE 56.1F, SOUP 47.1F/44.6F, NOODLES 70F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 4-901.12 NOTED DIRTY WASHCLOTHS SCATTERED ON THE PREP TABLE AT THE KITCHEN. INSTRUCTED TO REMOVE,STORE IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 NOTED CLUTTER ON SHELVES AT THE BASEMENT DRY STORAGE. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON SITE WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  10. Toiles

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE BROKEN TOILET SEAT AT STAFF WASHROOM,BY THE REAR DOOR/KITCHEN. EXCESS WATER INSIDE THE BASE OF PREP COOLER (ACROSS THE COOKING EQUIPMENT),REPAIR CAUSE.COOLER MAINTAIN ADEQUATE TEMPERATURE: 40.3F
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BEGINNING OF MINERAL BUILD-UP INSIDE THE ICE MACHINE WATER RESERVOIR. BLACK SLIME SUBSTANCE AT RUBBER GASKET INSIDE THE DOORS OF PREP COOLER ACROSS THE COOKING EQUIPMENT.REMOVE GRIME AND GREASE ON PIPES BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • A LOT OF ITEMS ON FLOOR INSIDE THE OFFICE BY THE DINING ROOM,INSTRUCTED TO ELEVATE 6" OFF THE FLOOR WHAT IS NEEDED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING CEILING TILES ABOVE THE WALK-IN COOLER,INSTRUCTED TO REPLACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • DEAD INSECTS AND DEBRIS AT LIGHT SHIELD IN THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THREE COMPARTMENT SINK AT FRONT AREA BY THE ICE MACHINE SLOWLY DRAINING,REPAIR CAUSE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OFFICE NOT ORGANIZED,INSTRUCTED TO ORGANIZE ITEMS NEEDED.
  11. Toiles

    4 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1734227 DATED 3/15/16. #30- LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOOD INSIDE THE REACH IN COOLER AND WALK IN COOLER AND MAINTAIN.#32-FOUND FROZEN MEATS AND FRESH VEGETABLES STORED ON A GROCERY BAGS. INSTRUCTED TO REPLACE BAGS WITH FOOD GRADE BAG. #38- SLOW DRAINING OF THE TWO EXPOSED HAND SINK IN THE PREP/DISH AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK. #43-WASH CLOTH FOR WIPING THE PREP TABLES, DINING TABLES, CHOPPING BOARD, COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090. OWNER/MANAGER ASKED HIS EMPLOYEES TO CORRECT THE FOLLOWING VIOLATIONS DURING INSPECTION. #30- LABEL WAS PUT ON ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER AND WALK IN COOLER. #32- GROCERY BAGS WAS REPLACED WITH FOOD GRADE BAGS DURING INSPECTION. #38- ONE OF THE EMPLOYEE FIXED THE SLOW DRAINING OF ONE OF THE EXPOSED HAND SINK IN THE PREP/DISH WASHING AREA,IT IS NOW DRAINING WELL. #43- BUCKET WITH SANITIZING SOLUTION AND WIPING CLOTH WAS PROVIDED DURING INSPECTION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CAULK AROUND THE WASHBOWL SINK IN EMPLOYEE'S WASHROOM WORH OUT. MUST RE CAULK AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN IN DETAIL INSIDE THE DRAWER BEHIND THE BAR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING VENT COVER WITH DUST BUILD-UP INSIDE THE LADIES WASHROOM AND EMPLOYEE'S WASHROOM . MUST CLEAN,REMOVE DUST AND MAINTAIN. SEAL THE HOLE/GAP AROUND THE PIPE BY THE MOP SINK AND MAINTAIN.
  12. Toiles

    9 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND NO PAPER TOWEL ON THE HAND SINK BEHIND THE BAR, HAND SINK IN THE PREP AREA/KITCHEN AND INSIDE THE WASH BOWL SINK IN THE EMPLOYEES WASHROOM. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL OR HAND DRYING DEVICE. CRITICAL VIOLATION 7-38-030.MANAGER ASKED ONE OF THE EMPLOYEE TO PUT PAPER TOWEL ON THE SAID SINKS DURING INSPECTION.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOOD INSIDE THE REACH IN COOLER AND WALK IN COOLER AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND FROZEN MEATS AND FRESH VEGETABLES STORED ON A GROCERY BAGS. INSTRUCTED TO REPLACE BAGS WITH FOOD GRADE BAG.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN IN DETAIL INSIDE BOTTOM SHELVE OF THE REACH IN COOLER (WITH FOOD DEBRIS) AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ELEVATE ALL ITEMS/ARTICLES THRU-OUT BASEMENT DRY STORAGE AREA, AND DRY THE FLOOR TO PREVENT INSECTS HARBORAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOOD AND CONNECTING TUBES ON THE HOOD WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SLOW DRAINING OF THE TWO EXPOSED HAND SINK IN THE PREP/DISH AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL EMPLOYEES HANDLING AND COOKING FOOD IN THE PREP/KITCHEN MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • WASH CLOTH FOR WIPING THE PREP TABLES, DINING TABLES, CHOPPING BOARD, COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  13. Réinspection des toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • RAW MEAT STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST STORE CLEAN SPOONS AND FORKS WITH THE HANDLES FACING IN ONE DIRECTION TO AVOID BARE HAND CONTACT WITH THE FOOD CONTACT SURFACE OF UTENSILS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEEP FRYER BASKET IS SOILED WITH OLD FOOD PARTICLES AND THE LOWER COMPARTMENT IS SOILED WITH GREASE BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
  14. Toiles

    4 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUSIDE GARBAGE AREA NOT MAINTAINED: OBESERVED POOLS OF GREASE ON THE GROUND BENEATH THE GREASE RECEPTACLE AND DROPLETS OF GREASE HANGING OFF THE EXTERIOR SURFACE OF THE GREASE RECEPTACLE. INSTRUCTED TO MAINTAIN AREA CLEAN AND KEEP ALL GREASE INSIDE RECEPTACLE AT ALL TIMES. MUST DETAIL CLEAN THE GROUND AND EXTERIOR GREASE RECEPTACLE TO REMOVE GREASE BUILDUP. SERIOUS VIOLATION 7-38-020
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • RAW MEAT STORED IN GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST STORE CLEAN SPOONS AND FORKS WITH THE HANDLES FACING IN ONE DIRECTION TO AVOID BARE HAND CONTACT WITH THE FOOD CONTACT SURFACE OF UTENTSILS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEEP FRYER BASKET IS SOILED WITH OLD FOOD PARTICLES AND THE LOWER COMPARTMENT IS SOILED WITH GREASE BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
  15. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND PREP TABLE BY THE KITCHEN/DINING DOOR. HOWEVER ROUGH SURFACE NOT SMOOTH UNABLE TO CLEAN. INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOOD STAINS AND DEBRIS INSIDE LIGHT SHIELD THROUGHOUT THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN
  16. Toiles

    4 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-7-14,REPORT #1401756 #30- COOKED FOOD STORED INSIDE PLASTIC GROCERIES BAGS,NEED TO BE REMOVE AND PROVIDE A FOOD GRADE BAGS/CONTAINERS WITH LIDS. #33- GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN.OBSERVED ICE BUILD UP ON SHELVES INSIDE THE WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN. SERIOUS VIOLATION:7-42-090 STILL TODAY OBSERVED THE SAME VIOLATIONS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND PREP TABLE BY THE KITCHEN/DINING DOOR.INSTRUCTED TO PROVIDE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BUILD-UP OF ENCRUSTED BLACK SUBSTANCE ON RUBBER GASKET INSIDE THE COOLERS ACROSS FROM COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOOD STAINS AND DEBRIS INSIDE LIGHT SHIELD THROUGHOUT THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN
  17. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOOD REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED. COOKED FOOD STORED INSIDE PLASTIC GROCERIES BAGS,NEED TO BE REMOVE AND PROVIDE A FOOD GRADE BAGS/CONTAINERS WITH LIDS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN.OBSERVED ICE BUILD UP ON SHELVES INSIDE THE WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN. CEILING FANS IN DINING AREA WITH DUST BUILD-UP,NEED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL BESIDE THE ICE MACHINE UNIT NO CLEANABLE.INSTRUCTED TO PROVIDE A SURFACE WITH SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BURNED LIGHT BULB INSIDE THE WALK0IN FREEZER INSTRUCTED TO REPLACE.
  18. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RAW WOOD SHELVES/SHELF RACKS AT WAIT STATION AND BY DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PAINT/SEAL ALL RAW WOOD, WOOD SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
  19. Toiles

    4 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE. ESTABLISHMENT WAS NOT USING DISHMACHINE. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030. DISHMACHINE TAGGED BY CDPH AT THIS TIME.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OBSERVED OUTSIDE GREASE CONTAINER ALLEY FLOOR LITTERED WITH GARBAGE AND GREASE. MUST DETAIL CLEAN ALLEY FLOOR/EXTERIOR OF GREASE CONTAINER. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RAW WOOD SHELVES/SHELF RACKS AT WAIT STATION AT BY DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PAINT/SEAL ALL RAW WOOD, WOOD SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS ON WALLS BEHIND DISHMACHINE AND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN ALL WALLS AND MAINTAIN.
  20. Licence

    2 infractions

    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CEILING LIGHT BULBS BURNED OUT IN PREP EMPLOYEES WASHROOM AND NO CEILING LIGHT BULB COVER AT SAME. MUST PROVIDE WORKING LIGHT BULBS AND LIGHT COVER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • BASEMENT CLUTTERED ALONG SOUTH WALL. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ALL ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

Établissements inspectés à proximité

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