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CAFE ORCHID

1746 W ADDISON ST, CHICAGO, IL 60613 · Restaurant

Résumé des inspections

CAFE ORCHID a été inspecté 24 fois par Chicago Department of Public Health depuis le 7 janvier 2010. La dernière inspection, le 26 octobre 2022, n'a relevé aucune infraction.

3 des 24 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Nettoyage et désinfection.

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.

  • 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 8 fois dans 5 inspections distinctes, la plus récente le 22 juillet 2019. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 7 fois dans 7 inspections distinctes, la plus récente le 22 juillet 2019. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 6 fois dans 3 inspections distinctes, la plus récente le 11 mai 2021. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 5 fois dans 5 inspections distinctes, la plus récente le 11 mai 2021. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 22 juillet 2019. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

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.

24 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    5 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-201.11 NOTED LOOSE AND BROKEN LIDS AT THE CHEST FREEZERS AT THE REAR PREP/STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 NOTED LEAKAGE AT BOTTOM PIPPING OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
  3. Toiles

    11 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED ASSORTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. (COOKED STEW, SOUP, LAMB, GYROS ETC) INSTRUCTED TO PROPERLY LABEL ALL READY-TO-EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. THE MANAGER IMMEDIATELY DISPOSED OF 50 LBS OF PRODUCT. PRIORITY FOUNDATION #7-38-005(A).
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE REAR 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 ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED FOIL PAPER USED TO LINE COOKING STOVES. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PESTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED LOOSE AND BROKEN LIDS AT THE CHEST FREEZERS AT THE REAR PREP/STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKAGE AT BOTTOM PIPPING OF THE 3 COMPARTMENT SINK. 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 WASHROOMS AND UNISEX WASHROOMS
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH GREASE ON THE GROUND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B)
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS, FLOORS UNDERNEATH AND AROUND THE DISHWASHING AREA, MISSING AND STAINED TILES AT THE PREP AND DINING ROOM AREA. MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT THE DISHWASHING AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • IL A ÉTÉ NOTÉ QU'IL Y AVAIT UNE CHUTE ET UNE GRANDE ACCUMULATION, SUR LES PIONS/CONDUITS, ET QUE L'ON AVAIT INSTALLÉ DES ORIFICES D'ÉVACUATION ET DES DISPOSITIFS DE RETENUE. INSTRUMENTS POUR DÉTAILLER LES MALADIES ET LES PRINCIPAUX HÔTELS, FILTRES ET PIPES/CONDUITS.
  4. Toiles

    0 infraction

  5. Plainte abrégée

    11 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED THE FOLLOWING RAW ANIMAL ORIGIN FOODS STORED DIRECTLY OVER COOKED AND READY TO EAT FOODS. GROUND LAMB STORED ABOVE FRESH RAW VEGETABLES, RAW CALAMARI STORED ABOVE CUT, PREPARED READY TO EAT LETTUCE FOR SALADS, RAW CHICKEN KABOBS STORED OVER COOKED LAMB STEW, RAW LAMB KABOBS STORED DIRECTLY ON TOP OF AND OVER LETTUCE AND SLICED PREPARED READY TO EAT CUCUMBER. ALL FOODS DISCARDED. INSTRUCTED TO PROPERLY STORE ALL RAW AND PREPARED FOODS SEPARATELY AND PROTECTED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING PREPARED TCS FOODS HELD AT IMPROPER TEMPERATURE INSIDE THE REAR TALL REACH-IN COOLER: APPROXIMATELY 30 LBS HOME MADE YOGURT AT 47.7F, 10 LBS COOKED LAMB AT 44.6F, 10 LBS COOKED VEGETABLES AT 45.5F. ALL FOODS DISCARDED WITH AN ESTIMATED VALUE OF $75.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED THE FOLLOWING TCS PREPARED FOODS NOT PROPERLY DATE LABELED OR ANY LABEL. COOKED LAMB STEW, COOKED GYRO MEAT, COOKED LAMB, HOMEMADE YOGURT, COOKED VEGETABLES. APPROXIMATELY 75 LBS ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • MAKING YOGURT ON SITE WITHOUT AN APPROVED VARIANCE DOCUMENTATION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • MUST SUBMIT REQUIRED DOCUMENTS TO C.D.P.H. FOR VARIANCE APPROVAL OF YOGURT MAKING. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. REAR TALL REACH-IN COOLER FOUND AT 44.6F WITH FOOD SUCH AS HOMEMADE YOGURT AT 47.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H. CONTACTED BY WRITTEN REQUEST FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED FRONT KITCHEN DOOR PROPPED OPEN AND REAR SCREENED DOOR WITHOUT A SCREEN AND LARGE OPENING TO OUTDOORS. MUST KEEP FRONT KITCHEN DOOR CLOSED OR PROVIDE A TIGHT FITTING SCREEN DOOR AND MUST PROVIDE A SCREEN FOR THE REAR KITCHEN SCREENED DOOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • DIRTY SHELVING THROUGHOUT THE FACILITY. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS THROUGHOUT ENTIRE FACILITY WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  6. Réinspection des toiles

    3 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-202.11 MISSING LIGHT SHIELDS ABOVE THE BOX FREEZERS. MUST PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  7. Toiles

    18 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ ÉCRITE SUR LE SITE. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. COOK OBSERVED CUTTING FRESH TOMATOES TO BE USED FOR SALAD. INSTRUCTED TO WEAR GLOVES WHILE PREPARING/DICING FRESH READY TO EAT TOMATOES. ALL DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED IN SEVERAL COOLERS RAW MEATS BEING STORED DIRECTLY ABOVE OR ON TOP OF FRESH VEGETABLES OR READY TO EAT FOODS. ON COOKS LINE COOLER OBSERVED RAW, KABOBS STORED DIRECTLY OVER CUT, FRESH PEPPERS, FRESH MUSHROOMS AND COOKED LAMB. IN A REAR COOLER OBSERVED A CASE OF RAW LAMB STORED DIRECTLY ON TOP OF SEVERAL LOOSELY COVERED CONTAINERS OF READY TO EAT YOGURT. IN ANOTHER COOLER OBSERVED CONTAINERS OF CUT RAW CHICKEN STORED DIRECTLY ON TOP OF FRESH SPINACH AND CASES OF FRESH LETTUCE. ALL FOODS REMOVED. INSTRUCTED TO PROPERLY STORE RAW ANIMAL ORIGIN FOODS WITH PREPARED FOODS AND FRESH VEGETABLES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. INSTRUCTED ALL PREPARED TCS FOODS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MISSING INTERNAL THERMOMETERS IN SEVERAL COOLERS. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 60 MICE DROPPINGS IN THE FOLLOWING AREAS: UNDER THE DISH MACHINE AND THREE COMPARTMENT SINK, ALONG BASEBOARD BEHIND CASHIER STATION, ALONG ALL BASEBOARDS THROUGHOUT THE REAR FREEZER AND REFRIGERATION STORAGE ROOM. INSTRUCTED TO REMOVE ALL DROPPING, SANITIZE ALL AREAS AND RECOMMEND HAVING PEST CONTROL CO. SERVICE FOR MICE AND PROVIDE TRAPS. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS IN ALL FREEZERS AND COOLER. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.----RAW WOODEN SHELVING IN REAR REFRIGERATION STORAGE ROOM MUST BE PAINTED/SEALED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR INSIDE THE FOUR DOOR REACH-IN COOLER. MUST BE SMOOTH AND CLEANABLE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION LEVELS FOR THE QUATERNARY CHEMICAL SANITIZER THAT IS ATTACHED TO THE THREE COMPARTMENT SINK FOR AUTOMATIC DISPENSING. INSTRUCTED TO PROVIDE QUATERNARY CHEMICAL TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • HANGING SOAP DISPENSER AT THE COOKS LINE HAND WASHING SINK EXTREMELY DIRTY WITH GREASE AND ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND EXTERIOR OF THE FOLLOWING EQUIPMENT WITH FOOD ACCUMULATION AND GREASE: ALL COOKS LINE EQUIPMENT, ALL REACH-IN COOLERS, FLOOR STAND MIXER. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MISSING/BROKEN BACK FLOW PREVENTION DEVICE. MUST REPLACE/PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL FLOORS THROUGHOUT ENTIRE FACILITY WITH DIRT AND DEBRIS. WALLS WITH EXCESSIVE GREASE AND FOOD SPLATTER AT THE DISH AREA, ON THE COOKS LINE AND BEHIND ALL COOKING EQUIPMENT, AT THE FLOOR STAND MIXER. MUST CLEAN ALL AND MAINTAIN.----WATER DAMAGED CEILING TILES IN THE MEN'S WASHROOM. MUST REPLACE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELDS ABOVE THE BOX FREEZERS. MUST PROVIDE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • PAS DE PROFESSION OU DE CERTIFICAT POUR TOUS LES EMPLOYÉS REQUIS. ÇA DOIT SE PRODUIRE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  8. Réinspection des toiles

    7 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND FOOD STORED IN CHEST FREEZER AND COOLERS,INSIDE THE GROCERIES PLASTIC BAGS,INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN HANDLE AT TWO DOOR REACH-IN COOLER BY COOKING EQUIPMENT,REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,COOLERS,CHEST FREEZERS NEED TO BE CLEANED AND MAINTAIN. INTERIOR OF LOW TEMP DISH MACHINE EXCESS MINERAL BUILD-UP,DELIMER. CHAIRS IN DINING AREA HAS SOILED UPHOLSTERY,CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CARPET AT FRONT DINING AREA AND HALLWAY BY THE KITCHEN IS SOILED AND SEAMS ARE BROKEN.CLEAN AND REPLACE/REPLACE SAID CARPET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • : WALL IN KITCHEN WITH EXCESS GRIMES,SPECIALLY BEHIND AND UNDER THE COOKING EQUIPMENT AND DISH ROOM,CLEAN REPAIR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT BULBS BY THE DISH ROOM/KITCHEN,INSTRUCTED TO REPLACE.LIGHT SHIELD IN KITCHEN NEED TO BE CLEANED,DEBRIS AND FOOD STAINS
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK,MUST PROVIDE TO BE ABLE TO WASH,RINSE AND SANITIZE. PIPES UNDER THREE COMPARTMENT SINK ARE LEAKING,SOME OF PIPE REPAIRED WITH PLASTIC BAGS,REMOVE/REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  9. Réinspection des toiles

    10 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD(ICE) NOT PROTECTED DURING STORAGE. WE OBSERVED EXCESS BLACK SLIME SUBSTANCE AND MINERAL INSIDE THE TOP PART OF WATER RESERVOIR WERE ICE IS MADE.ICE IS USED FOR HUMAN CONSUMPTION.MUST,CLEAN,SANITIZE AND MAINTAIN SERIOUS VIOLATION:7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • WE OBSERVED EVIDENCE OF MICE DROPPINGS THROUGHOUT THE PREMISES:KITCHEN OVER 20 MICE DROPPINGS UNDER FLAT AND CHARCOAL GRILL, OVER 20 MICE DROPPINGS INSIDE THE CABINET OF DEEP FRYERS,ON TOP SHELVES BY FOOD AND BY THE MULTI USED UTENSILS.OVER 30 DROPPINGS UNDER LOW TEMP DISH MACHINE ON FLOOR,AND ALONG WALLS.REAR DINING ROOM 6 DROPPINGS AT NORTH-EAST CORNER, 5 FRONT DINNING ROOM ALONG WALL BEHIND THE SPEAKER. THIRTY OR MORE IN STORAGE AREA BEHIND AND UNDER COOLERS.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN ALL AREA MENTIONED.CONTACRT PEST CONTROL. SERIOUS VIOLATION:7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5-22-17,REPORT#2050814 #34- FOUND FLOORS NOT CLEAN AT KITCHEN AREAS AND FOOD STORAGE AREAS. MUST CLEAN AND SANITIZE #35-FOUND CEILING TILES IN POOR REPAIR ABOVE OVEN AT MAIN KITCHEN. MUST REPLACE #38-FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE. OBSERVED TODAY:MARRCH 26,2018 SAME VIOLATION SERIOUS VIOLATION:7-42-090
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND FOOD STORED IN CHEST FREEZER AND COOLERS,INSIDE THE GROCERIES PLASTIC BAGS,INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN HANDLE AT TWO DOOR REACH-IN COOLER BY COOKING EQUIPMENT,REPLACE.FAUCET AT EXPOSED HAND SINK REPAIRED WITH EXCESS UNKNOWN GREASE,GRIMED MATERIALS,UNABLE TO CLEAN.REPLACE FAUCET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,COOLERS,CHEST FREEZERS NEED TO BE CLEANED AND MAINTAIN. INTERIOR OF LOW TEMP DISH MACHINE EXCESS MINERAL BUILD-UP,DELIMER. CHAIRS IN DINING AREA HAS SOILED UPHOLSTERY,CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CARPET AT FRONT DINING AREA AND HALLWAY BY THE KITCHEN IS SOILED AND SEAMS ARE BROKEN.CLEAN AND REPLACE/REPLACE SAID CARPET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL IN KITCHEN WITH EXCESS GRIMES,SPECIALLY BEHIND AND UNDER THE COOKING EQUIPMENT AND DISH ROOM,CLEAN REPAIR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT BULBS BY THE DISH ROOM/KITCHEN,INSTRUCTED TO REPLACE.LIGHT SHIELD IN KITCHEN NEED TO BE CLEANED,DEBRIS AND FOOD STAINS
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK,MUST PROVIDE TO BE ABLE TO WASH,RINSE AND SANITIZE. PIPES UNDER THREE COMPARTMENT SINK ARE LEAKING,SOME OF PIPE REPAIRED WITH PLASTIC BAGS,REMOVE/REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  10. Toiles

    12 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMP DISH MACHINE DISPENSE TOO MUCH SANITIZER SOLUTION AT FINAL RINSE(OVER 200ppm,TEST STRIP COMPLETELY BLACK IN COLOR). SANITIZER SOLUTION AT FINAL RINSE MUST BE 100ppm. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD(ICE) NOT PROTECTED DURING STORAGE. WE OBSERVED EXCESS BLACK SLIME SUBSTANCE AND MINERAL INSIDE THE TOP PART OF WATER RESERVOIR WERE ICE IS MADE.ICE IS USED FOR HUMAN CONSUMPTION.MUST,CLEAN,SANITIZE AND MAINTAIN SERIOUS VIOLATION:7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • WE OBSERVED EVIDENCE OF MICE DROPPINGS THROUGHOUT THE PREMISES:KITCHEN OVER 20 MICE DROPPINGS UNDER FLAT AND CHARCOAL GRILL, OVER 20 MICE DROPPINGS INSIDE THE CABINET OF DEEP FRYERS,ON TOP SHELVES BY FOOD AND BY THE MULTI USED UTENSILS.OVER 30 DROPPINGS UNDER LOW TEMP DISH MACHINE ON FLOOR,AND ALONG WALLS.REAR DINING ROOM 6 DROPPINGS AT NORTH-EAST CORNER, 5 FRONT DINNING ROOM ALONG WALL BEHIND THE SPEAKER. THIRTY OR MORE IN STORAGE AREA BEHIND AND UNDER COOLERS.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN ALL AREA MENTIONED.CONTACRT PEST CONTROL. SERIOUS VIOLATION:7-38-020
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER ON SIDE WHILE POTENTIALLY HAZARDOUS FOOD:MEAT,COOKED VEGETABLE MILK PRODUCTS ARE PREPARED,HANDLED AND SERVED. AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(A)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5-22-17,REPORT#2050814 #34- FOUND FLOORS NOT CLEAN AT KITCHEN AREAS AND FOOD STORAGE AREAS. MUST CLEAN AND SANITIZE #35-FOUND CEILING TILES IN POOR REPAIR ABOVE OVEN AT MAIN KITCHEN. MUST REPLACE #38-FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE. OBSERVED TODAY:MARRCH 26,2018 SAME VIOLATION SERIOUS VIOLATION:7-42-090
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND FOOD STORED IN CHEST FREEZER AND COOLERS,INSIDE THE GROCERIES PLASTIC BAGS,INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN HANDLE AT TWO DOOR REACH-IN COOLER BY COOKING EQUIPMENT,REPLACE.FAUCET AT EXPOSED HAND SINK REPAIRED WITH EXCESS UNKNOWN GREASE,GRIMED MATERIALS,UNABLE TO CLEAN.REPLACE FAUCET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,COOLERS,CHEST FREEZERS NEED TO BE CLEANED AND MAINTAIN. INTERIOR OF LOW TEMP DISH MACHINE EXCESS MINERAL BUILD-UP,DELIMER. CHAIRS IN DINING AREA HAS SOILED UPHOLSTERY,CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CARPET AT FRONT DINING AREA AND HALLWAY BY THE KITCHEN IS SOILED AND SEAMS ARE BROKEN.CLEAN AND REPLACE/REPLACE SAID CARPET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL IN KITCHEN WITH EXCESS GRIMES,SPECIALLY BEHIND AND UNDER THE COOKING EQUIPMENT AND DISH ROOM,CLEAN REPAIR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT BULBS BY THE DISH ROOM/KITCHEN,INSTRUCTED TO REPLACE.LIGHT SHIELD IN KITCHEN NEED TO BE CLEANED,DEBRIS AND FOOD STAINS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK,MUST PROVIDE TO BE ABLE TO WASH,RINSE AND SANITIZE. PIPES UNDER THREE COMPARTMENT SINK ARE LEAKING,SOME OF PIPE REPAIRED WITH PLASTIC BAGS,REMOVE/REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  11. Réinspection des toiles

    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 KITCHEN AREAS AND FOOD STORAGE AREAS. MUST CLEAN AND SANITIZE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND CEILING TILES IN POOR REPAIR ABOVE OVEN AT MAIN KITCHEN. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOND AUCUN DISPOSITIFS DE PRÉVENTION DE L'INVESTISSEMENT DE LA MACHINE. ÇA DOIT SE PRODUIRE.
  12. Toiles

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND EVIDENCE OF MICE AT PREMISES. OBSERVED ABOUT 20 MICE DROPPINGS ALONG WALLS AT DRY FOOD STORAGE AREAS. SERIOUS VIOLATION. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.
    • 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 KITCHEN AREAS AND FOOD STORAGE AREAS. MUST CLEAN AND SANITIZE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND CEILING TILES IN POOR REPAIR ABOVE OVEN AT MAIN KITCHEN. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOND AUCUN DISPOSITIFS DE PRÉVENTION DE L'INVESTISSEMENT DE LA MACHINE. ÇA DOIT SE PRODUIRE.
  13. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL READY TO EAT FOOD ITEMS INSIDE REFRIGERATION UNITS IN KITCHEN FOOD PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED MEAT CHEST FRREZER DOOR RIPPED AND IN POOR REPAIR IN REAR FOOD STORAGE AREA. MUST REPAIR AND MAINTAIN. OBSERVED DOORS AT THE 4DOOR COOLER AND 2DOOR COOLER LOOSE. MUST REPAIR AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT ON SIDE OF COOKING EQUIPMENT AND INSIDE DEEP FRYERS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LEAKING AT THE FAUCET BASE AT THE 3-COMPARTMENT SINK IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. ADDITIONAL WATER PRESSURE NEEDED AT THE 3-COMPARTMENT SINK IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
  14. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL ALL FOOD STORAGE CONTAINER IN REAR FOOD PREP AREA.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS DISHES IN KITCHEN FOOD PREP AREA TO PREVENT CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BROKEN HANDLE DOOR AT THE FOOD PREP 2-DOOR COOLER. MUST REPAIR AND MAINTAIN. OBSERVED FOOD STORE IN PLASTIC GROCERY BAGS INSIDE CHEST FREEZER IN REAR FOOD STORAGE AREA. INSTRUCTED TO STORE IN A FOOD GRADE BAGS. OBSERVED TINT FOIL ON FOOD CONTACT SURFACES IN FOOD PREPARATION AREA. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DUST BUILD UP ON VENTILATION FANS INSIDE PREP COOLERS. MUST CLEAN AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLERS PREPING FOOD WITHOUT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION. OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  15. Réinspection des toiles

    0 infraction

  16. Toiles

    4 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1474055 DATED ON 06/25/14 NOT CORRECTED-#32 REPLACE BROKEN GASKETS AROUND THE DEEP FREEZER DOORS, #33 OBSERVED GREASE SPLATTER ON THE FRONT AND SIDES OF COOKING EQUIPMENT AND FOOD DEBRIS ON THE PREP COOLER SHELVES NEXT TO THE HANDSINK, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN, #35 OBSERVED FOOD SPLATTER ON THE WALLS OF THE DRY STORAGE HALLWAY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALL THE ABOVE PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD RAW MEATS INSIDE CHEST FREEZERS. INSTRUCTED MANAGER TO USE ONLY FOOD GRADE PLASTIC BAGS FOR MEATS/FOOD IN FREEZERS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MANAGER INSTRUCTE POUR CALIBRER LE THÉROMÈTRE DE MÉTAUX POUR LES MANIÈRES ALIMENTAIRES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MOP SINK INTERIOR CLUTTERED. INSTRUCTED MANAGER TO REMOVE ALL ITEMS INSIDE MOP SINK.
  17. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE BROKEN GASKETS AROUND THE DEEP FREEZER DOOR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE SPLATTER ON THE FRONT AND SIDES OF COOKING EQUIPMENT AND FOOD DEBRIS ON THE PREP COOLER SHELVES NEXT TO THE HANDSINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD SPLATTER ON THE WALLS OF THE DRY FOOD STORAGE HALLWAY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED COOKS IN THE REAR KITCHEN NOT WEARING HAIR RESTRAINTS. ALL EMPLOYEES PREPARING OR COOKING FOOD MUST WEAR HAIR RESTRAINS AT ALL TIMES.
  18. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE COOLERS LOCATED IN FOOD PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS BEHIND COOKING EQUIPMENT IS DIRTY WITH FOOD SPLATER. MUST CLEN AND MAINTAIN. MISSING WALL TILE BEHIND STOVE IN KITCHEN PREP AREA. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HAND WASH SINK IN PREP AREA SLOWLY DRAINING. MUST REPAIR AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP STORE ON TOP OF ICE MACHINE MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  19. Plainte

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO DOOR COOLER AT IMPROPER TEMPERATURE:48F TO 51.9F.THEIR OWN THERMOMETER SHOWED TEMPERATURE OF 48F TO R 50F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT:CHICKEN, HOME MADE YOGURT ETC.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT MAINTAINS TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A) H000071684-10
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE 2 DOOR REACH-IN COOLER:COOKED RICE AT TEMP OF 58.7F TO 64.2F;HOME MADE YOGURT AT TEMP OF 47.8F TO 48.9F; COOKED EGGPLANT AT TEMP OF 51.7F; VINE LEAFS FILLED WITH RICE AND MEAT AT TEMP OF 56.9F. RAW CHICKEN AT TEMP OF 48 F.ALL FOOD PRODUCTS WERE DISCARDED AND DENATURED.POUNDS 25 VALUE $75.CRITICAL VIOLATION:7-38-005(A) HOOOO71684-10
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. UTENSILS(FORKS, KNIFE ETC)USED BY THE CUSTOMERS MUST BE PROPERLY COVERED,STORED ON TOP THE DINING TABLES. ONCE A FOOD CAN IS OPENED FOOD MUST BE REMOVED TO A FOOD CONTAINER WITH LID.LABEL AND DATE FOOD PRODUCTS.
    • 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. PROVIDE FOOD BAGS OR FOOD CONTAINER TO STORE FOOD.DO NOT USE PLASTIC GROCERY BAGS. PROVIDE A KNIFE RACK FOR ABOVE PREP TABLE BIHIND THE FRONT COUNTER, DO NOT STORE KNIFE BETWEEN THE EQUIPMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK.PROVIDE UNTHREAD FAUCET FOR THE 3 COMPARTMENT SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. VISIBLE AND WORKING THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.
  20. Réinspection de la plainte

    1 infraction

    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED FOOD STORAGE,DISPOSAL FOOD CONTAINERS IN GARAGE AREA OF THE BUSINESS' OWNER PROPERTY,WHICH HAS DIFFERENT ADDRESS (1744 W.ADDISON),FROM BUSINESS.INSTRUCTED IF GARAGE IS USED FOR FOOD STORAGE ,MUST REMOVE CAR,MOTORCYCLE AND ALL OTHER NON-FOOD ITEMS.MUST PROVIDE WALLS AND CEILING TO FRAME.SURFACE MUST BE SMOOTH,CLEANABLE NON-ABSORBENT MATERIAL.MUST KEEP FLOOR CLEAN AND ELEVATE ITEMS 6" ABOVE THE FLOOR.
  21. Consultation

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #462357 DATED 11.18.10.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • MUST COMPLY WITH VIOALTIONS NOTED ON INSPECTION #462357 DATED 11.18.10.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #462357 DATED 11.18.10.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION #462357 DATED 11.18.10.
  22. Plainte

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.OBSERVED FOOD UNCOVERED STORED IN CHEST FREEZER AND IN COOLER STACKED ON TOP OF EACH OTHER.MUST COVER ALL FOOD STORED IN COOLERS AND FREEZERS.SERIOUS VIOLATION:7-38-005(A) HOOOO70705-12
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED MICE DROPPINGS IN FOOD STORAGE/GARAGE AND IN DISH ROOM.INSTRUCTED TO REMOVE DROPPINGS,AND SANITIZE AREA.OUTER OPENING NOT PROTECTED:ROLLED-UP DOOR IN FOOD STORAGE/GARAGE A GAP OF 1/2" TO 1".MUST RODENT PROOF ROLLED-UP DOOR.MUST COMPLETELY ENCLOSE WALLS OF TEMPORARY PATIO.(OBSERVED 30 OR MORE DROPPINGS).SERIOUS VIOLATION:7-38-020 HOOOO70705-12
    • 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. KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED FOOD STORAGE,CHEST FREEZERS,COOLER AND DISPOSAL FOOD CONTAINERS IN GARAGE AREA OF THE BUSINESS' OWNER PROPERTY,WHICH HAS DIFFERENT ADDRESS (1744 W.ADDISON),FROM BUSINESS.INSTRUCTED IF GARAGE IS USED FOR FOOD STORAGE ,MUST REMOVE CAR,MOTORCYCLE AND ALL OTHER NON-FOOD ITEMS.MUST PROVIDE WALLS AND CEILING TO FRAME.SURFACE MUST BE SMOOTH,CLEANABLE NON-ABSORBENT MATERIAL.MUST KEEP FLOOR CLEAN AND ELEVATE ITEMS 6" ABOVE THE FLOOR.
  23. Réinspection des toiles

    2 infractions

    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED.SERIOUS VIOLATION:7-42-010(B)HOOOO57397-15.
    • 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.PROVIDE A SELF DRAIN CONTAINER TO STORE ICE FOR HUMAN CONSUMPTION.
  24. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND A 10 POUNDS CONE OF GYRO MEAT STORED IN CHEST FREEZER AT TEMPERATURE OF 51.7F AND 61.3F.COLD FOOD PRODUCT MUST MAINTAIN TEMP. OF 40F AND BELOW, ALSO MUST KEEP A TIME AND TEMPERATURE LOG. INFORMATION GIVEN.CRITICAL VIOLATION:7-38-005(A) HOOOO57391-18.FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 10, VALUE $35.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.BOTH EXPOSED HAND SINKS IN PREP AREA NOT ACCESSIBLE TO EMPLOYEE TO WASH HANDS.EXPOSED HAND SINK NEXT TO 3 COMPARTMENT HAD COOKED FOOD ON TOP OF IT(COOKED EGGPLANTS TO COOL);EXPOSED HAND SINK NEXT TO COOKING EQUIPMENT WAS CONSTANTLY USED BY THE COOK TO WASH FOOD(PIECE OF SALMON), KNIFE AND OTHER UTENSILS ,ALSO TO STORE IN IT UTENSILS AND OTHER ITEMS.EXPOSED HAND SINKS MUST BE USED ONLY BFOR HAND-WASHING.CRITICAL VIOLATION:7-38-030 HOOOO57391-18
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED, FROM 8-5-09.(#32) REAR SCREENDOOR MUST BE INSTALLED PROPERLY. (#34) ADDITIONAL CLEANING OF FLOORS IN FOOD PREP AREA, ALONG THE WALLS AND IN ALL CORNERS. (#35) MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE IN FOOD PREP AREA. (#38)MUST REPAIR LEAKY COLD FAUCET HANDLE AT 3 COMPARTMENT SINK (RIGHT HANDSIDE).SERIOUS VIOLATION:7-42-090 HOOOO57392-10
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. NEED TO PROVIDE CONTAINERS FOR FOOD STORED IN FREEZER AND COOLERS, OR PROVIDE FOOD BAGS.
    • 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.PROVIDE A SELF DRAIN CONTAINER TO STORE ICE FOR HUMAN CONSUMPTION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. NEED TO CLEAN PIPE UNDER THE HOOD, ABOVE COOKING EQUIPMENT(GREASE BUILD-UP), CLEAN SHELVES IN STORAGE AREA (GRIMES BUILD-UP),CLEAN INTERIOR OF CHEST FREEERS (ENCRUSTED BLOOD, AND ICE BUILD-UP).CLEAN ALL SHELVES IN PREP AREA, ORGANIZE IT ,REMOVE UNNECESSARY ARTICLES.
    • 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.CLEAN ALL LIGHTSHIELD IN PREP AREA(DUST BUILD-UP, AND UNKNOWN ARTICLES).

Établissements inspectés à proximité

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