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CANTONESIA RESTAURANT

204 W CERMAK RD, CHICAGO, IL 60616 · Restaurant

Résumé des inspections

CANTONESIA RESTAURANT a été inspecté 6 fois par Chicago Department of Public Health depuis le 10 mai 2010. La dernière inspection, le 23 septembre 2014, n'a relevé aucune infraction.

1 des 6 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 et Contrôle de la température des aliments.

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

Ce que signifient ces constats

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

  • 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 une fois le 27 septembre 2010. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 une fois le 10 mai 2010. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 13 fois dans 5 inspections distinctes, la plus récente le 20 septembre 2013. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

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

    Relevé 8 fois dans 5 inspections distinctes, la plus récente le 20 septembre 2013. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Autres constatsRisque faible

    Constats qui n'entrent pas dans les catégories ci-dessus, comme les suivis confirmant qu'une infraction antérieure a été corrigée, ou des exigences propres à ce type d'établissement.

    Relevé 12 fois dans 5 inspections distinctes, la plus récente le 20 septembre 2013. Par exemple : PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ

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.

6 inspections

  1. Toiles

    0 infraction

  2. Toiles

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PAINT ALL RUSTY RACKS IN WALK-IN COOLER RUSTY SHELVES THROUGHOUT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS THROUGHOUT, INTERIORS AND EXTERIORS OF ALL WOK COOKING STATIONS, ALL PREP TABLES AND SHELVES UNDERNEATH, ALL SINKS THROUGHOUT, ALL STORAGE RACKS, CAN OPENER AND HOLSTER ATTACHED TO PREP TABLE, EXTERIORS OF ALL BULK FOOD STIRAGE CONTAINERS, ALL UNCLEAN POTS, PANS, DISHES, AND MULTI-USE UTENSILS & EQUIPMENT, FAN GAURDS AND COMPLETE INTERIOR OF WALK-IN COOLER, INTERIOR AND EXTERIOR OF DISHMACHINE UNIT AND TABLE CONNECTED, HOOD AND FILTERS ABOV COOKING EUIPMENT, BBQ COOKER, EXTERIOR OF ICE MACHINE IN BASEMENT, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CKEAN FLOORS THROUGHOUT EVERY ROOM INCLUDING BASEMENT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REMOVE WATER FROM FLOORS IN BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REMOVE PEELING PAINT, CLEAN AND PAINT ALL WALLS, DOORS AND CEILINGS THROUGHOUT KITCHEN AND IN STORAGE AREAS. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN LIGHT SHIELDS WHERE NEEDED. CLEAN/CLEAR AWAY ALL OF THE COBB WEBS HANGING FROM THE CEILINGS THROUGHOUT ALL AREAS OF THE BASEMENT WHICH ARE USED FOR STORAGE ,AND IN THE CORNERS OF THE WALLS THROUGHOUT THE KITCHEN AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKY PIPE UNDERNEATH EXPOSED HANDSINK IN KITCHEN, LEAKY PIPE UNDERNEATH WASHBOWL IN MEN"S WASHROOM, LEAKY FAUCET AT 3 COMPARTMENT SINK BEHIND BAR, AND INCREASE HOT WATER PRESSURE AT EXPOSED HANDSINK IN FRONT SMOOTHIE PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELIMINATE CLUTTER IN STORAGE ROOMS AND REMOVE ALL UNNECESSARY ARTICLES FROM THESE AREAS. DISCARD DIRTY MOP WATER FROM BUCKET, CLEAN MOP AND HANG IT TP AIR DRY.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP IMPROPERLY STORED IN OPEN CONTAINER ON TOP OF ICE MACHINE IN BASEMENT, MUST STORE IN A CLEAN COVERED CONTAINER IN THIS AREA.
  3. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF WALK IN COOLER, DISHMACHINE, SHELVING UNITS, AND TABLES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS FONDS NE POULENT PAS DANS LES ZONES DE LA CUISINE RIÈRE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND CEILING IN POOR REPAIR AT KITCHEN AREAS CHIPPING PAINT/DIRTY.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND CLUTTER THROUGHOUT REAR KITCHEN AREAS AND BASEMENT.(MUST DECLUTTER, ORGANIZE, AND CLEAN)
  4. Réinspection de la plainte

    5 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • NON-COMPLIANCE WITH PREVIOUS SERIOUS VIOLATION #29 FROM REPORT #42216 ON 09/27/2010 NOT CORRECTED: #32 INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND ONE COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO REMOVE RUST FROM WOMENS TOILET ROOM STALL, PAINT RAW WOOD SHELVES IN KITCHEN ACROSS FROM DISH MACHINE,#34 INSTRUCTED TO REPLACE CRACKED FLOOR TILES AT TEA UNIT AND ICE CREAM CHEST FREEZER TO MAKE SMOOTH AND EASILY CLEANABLE #35 INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS IN MAIN KITCHEN AND TOILET ROOMS,#36 INSTRUCTED TO REPLACE LIGHT BULBS IN PREP AREA AND PROVIDE END CAPS AT LIGHT FIXTURES AT REAR KITCHEN,#38 INSTRUCTED TO PROVIDE COLD WATER HANDLE AT HAND WASH SINK IN SMOOTHIE PREP AREA. MANAGER PROVIDED PARTITION BETWEEN HAND WASH SINK AND ONE COMPARTMENT SINK IN KITCHEN, EMPLOYEE REMOVED RUST FROM WOMENS TOILET ROOM STALL, RAW WOOD SHELVES WERE PAINTED BY EMPLOYEE, OWNER LEFT PREMISES TO PURCHASE FLOOR TILES AND REPLACED CRACKED FLOOR SECTIONS AT TEA UNIT AND ICE CREAM CHEST FREEZER, WATER DAMAGED CEILING PANELS REPLACED IN KITCHEN AND TOILET ROOMS, LIGHT BULBS REPLACED AND PROVIDED WITH END CAPS AT LIGHT FIXTURES AT REAR KITCHEN, AND HELD FOR INSPECTION TAG PLACED ON HAND WASH SINK IN SMOOTHIE PREP AREA- SMOOTHIE EQUIPMENT HAS BEEN REMOVED AND SAID ROOM NO LONGER IN USE TO PREPARE SMOOTHIES. SUPERVISOR NOTIFIED. CRITICAL 7-42-090 ISSUED.
    • 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 BULK FOOD CONTAINERS AND PREPARED READY TO EAT FOODS IN WALK-IN COOLER.
    • 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. REPAIR CRACKED FLOOR TILES INSIDE STAFF TOILET ROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REROUTE WASTE LINE FROM WALK IN COOLER FROM TWO COMPARTMENT SINK INTO FLOOR DRAIN AND OR DRIP PAN AND REROUTE WASTE LINES FROM REFRIGERATION AND ICE MACHINE UNITS FROM THREE COMPARTMENT SINK INTO FLOOR DRAIN IN BASEMENT. PROVIDE SINK STOPPER FOR THREE COMPARTMENT SINK IN BASEMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE LARGE WEEDS FROM OUTSIDE GARBAGE AND STORAGE AREA.
  5. Plainte

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND 50 MOUSE DROPPINGS IN THE FOLLOWING AREAS: UNDER POP CRATES AT REAR STORAGE/TEA PREP AREA, WALL BASE IN KITCHEN NEXT TO STAIRCASE LEADING TO BASEMENT, UNDER AND ON TOP OF SHELVES, RACKS, POP CRATES IN BASEMENT STORAGE AREA. ALSO, NOTED FOUR DEAD BABY MICE AT REAR STORAGE AREA/TEA PREP AREA ON FLOOR. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, REMOVE DEAD MICE, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 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 FROM 05/10/10 INSPECTION #231357 NOT CORRECTED: #32 REMOVE ALL CLOTH LINING, ALUMINUM FOIL, AND CARDBOARD FROM PREP SHELVES AND RACKS. INSTRUCTED TO PAINT RAW WOOD SHELVES AT DINING AREA AND KITCHEN ACROSS FROM DISH MACHINE. INSTRUCTED TO REMOVE RUST FROM WOMEN'S TOILET ROOM STALL. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN ONE COMPARTMENT SINK AND HAND WASHING SINK IN KITCHEN. INSTRUCTED TO DEFROST CHEST FREEZERS,#33 INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: COOKING EQUIPMENT, SINKS, DISHMACHINE, STORAGE/PREP RACKS AND SHELVES, THROUGHOUT PREMISES, INTERIOR OF REFRIGERATION UNITS AT BAR, THREE COMPARTMENT SINK AT BAR, INTERIOR OF UPRIGHT FREEZERS, INTERIOR OF DEEP FRYERS, WALLS AROUND DISHMACHINE, WOKS,PREP TABLES, WATER DISPENSER, STORAGE TRAYS IN KITCHEN, GREASE TRAPS, AND VENT COVERS, #34 INSTRUCTED TO CLEAN FLOORS THROUGHOUT PREMISES AT LOWER LEVEL, 1ST. FLOOR, AND 2ND. FLOOR TO REMOVE DUST, DIRT, FOOD DEBRIS, AND GREASE SPILLS. INSTRUCTED TO REPLACE CRACKED FLOOR TILES AT TEA UNIT AND ICE CREAM CHEST FREEZER TO MAKE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN CARPETING AT STAIRCASE LEADING TO 2ND FLOOR DINING AREA. INSTRUCTED TO REMOVE CARPETING FROM SMOOTHIE PREP AREA. INSTRUCTED TO REPAIR FLOOR SECTIONS AT SMOOTHIE PREP AREA, #35 INSTRUCTED TO REPAIR WALL SECTIONS IN MAIN KITCHEN, WALL BASE IN DINING AREA, BAR, FRONT PREP AREA ON 1ST. FLOOR AND LOWER LEVEL AT WALL AND CEILING TO PREVENT PEST HARBORAGE. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS IN MAIN KITCHEN AND TOILET ROOMS. INSTRUCTED TO PROVIDE CEILING PANELS FOR MISSING SECTIONS IN DRY STORAGE ROOMS AND PREP AREAS. #36 INSTRUCTED TO CLEAN REPLACE LIGHT BULBS IN PREP AREA AND PROVIDE END CAPS AT LIGHT FIXTURES AT REAR KITCHEN. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN STORAGE AREAS IN BASEMENT AND 1ST. FLOOR. INSTRUCTED TO PROVIDE SHATTER PROOF BULB ABOVE SMOOTHIE PREP AREA. #37 INSTRUCTED TO PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM DOOR.#38 INSTRUCTED TO PROVIDE COLD WATER HANDLE AT HAND WASH SINK IN SMOOTHIE PREP AREA. #41 INSTRUCTED TO REMOVE UNUSED ITEMS FROM OUTSIDE REAR EXIT DOOR, LOWER LEVEL, MAIN KITCHEN, AND ALL STORAGE ROOMS, ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALL TO PREVENT PEST HARBORAGE AND REMOVE POP CRATES BEING USED TO STORE ITEMS THROUGHOUT KITCHEN AND STORAGE ROOMS.
    • 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 BULK FOOD CONTAINERS AND PREPARED READY TO EAT FOODS IN WALK-IN COOLER.
    • 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. REPAIR CRACKED FLOOR TILES INSIDE STAFF TOILET ROOM AND REMOVE STANDING WATER SECTIONS IN SAID TOILET ROOM AND BASEMENT BY ICE MACHINES. REMOVE ASHES ON FLOORS IN BASEMENT STORAGE AREA AND STAFF TOILET ROOM. CLEAN GREASE SPILLS AT REAR STORAGE AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REROUTE WASTE LINE FROM WALK IN COOLER FROM TWO COMPARTMENT SINK INTO FLOOR DRAIN AND OR DRIP PAN AND REROUTE WASTE LINES FROM REFRIGERATION AND ICE MACHINE UNITS FROM THREE COMPARTMENT SINK INTO FLOOR DRAIN IN BASEMENT. PROVIDE SINK STOPPER FOR THREE COMPARTMENT SINK IN BASEMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE LARGE WEEDS FROM OUTSIDE GARBAGE AND STORAGE AREA.
  6. Plainte

    13 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND READY TO EAT GRAVY AND COOKED CHICKEN FRIED RICE AT STEAM TABLE AT 70F. MANAGER STATES FOOD PRODUCTS WERE LEFT INSIDE STEAM TABLE OVER NIGHT. INSTRUCTED TO MAINTAIN HOT FOODS AT 140F AND ABOVE AND REHEAT POTENTIALLY HAZARDOUS FOODS TO 165F OR HIGHER BEFORE PUTTING PRODUCTS INTO STEAM TABLE. CRITICAL 7-38-005(A) ISSUED. MANAGER VOLUNTARILY DISCARDED FOOD PRODUCTS, APPROXIMATE WEIGHT 2LBS, APPROXIMATE VALUE 10.00.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND TWO EXPOSED HAND WASHING SINKS NOT ACCESSIBLE FOR HAND WASHING BY FOOD HANDLERS. HAND WASH SINK IN KITCHEN BLOCKED BY THREE WHITE BUCKETS OF GREASE IN FRONT OF SINK AND FRONT HAND WASH SINK BLOCKED BY ROLLING METAL CART, NO SOAP NOR PAPER TOWELS AT FRONT HAND WASHING SINK NOR SOAP AT HAND WASH SINK AT MAIN KITCHEN. INSTRUCTED TO REMOVE ITEMS, MAKE HAND WASHING SINKS ACCESSIBLE FOR HANDWASHING, AND PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES AT SINKS. CRITICAL 7-38-010(A) ISSUED. MANAGER REMOVED ITEMS AND PROVIDED SOAP AND PAPER TOWELS AT SINKS.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • FOUND GREASE TRAP NEXT TO ONE COMPARTMENT SINK AND HAND WASHING SINK LEAKING ON FLOOR. ALSO, ONE COMPARTMENT SINK NOT DRAINING. INSTRUCTED TO DETAIL CLEAN AND SANITIZE GREASE TRAP AND DRAIN AT ONE COMPARTMENT SINK AND MAINTAIN IN GOOD REPAIR. SERIOUS 7-38-030 ISSUED. OWNER REPAIRED SINK AND CLEANED GREASE TRAP AFTER INSPECTION COMPLETED ON 05/10/10.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ISSUED CONSUMER ADVISORY TO POST ON PREMISES. PREMISES OFFERS HOT POT DISH PER CUSTOMER REQUEST.
    • 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. REMOVE ALL CLOTH LINING, ALUMINUM FOIL, AND CARDBOARD FROM PREP SHELVES AND RACKS. INSTRUCTED TO PAINT RAW WOOD SHELVES AT DINING AREA AND KITCHEN ACROSS FROM DISH MACHINE. INSTRUCTED TO REMOVE RUST FROM WOMEN'S TOILET ROOM STALL. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN ONE COMPARTMENT SINK AND HAND WASHING SINK IN KITCHEN. INSTRUCTED TO DEFROST CHEST FREEZERS.
    • 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. INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: COOKING EQUIPMENT, SINKS, DISHMACHINE, STORAGE/PREP RACKS AND SHELVES, THROUGHOUT PREMISES, INTERIOR OF REFRIGERATION UNITS AT BAR, THREE COMPARTMENT SINK AT BAR, INTERIOR OF UPRIGHT FREEZERS, INTERIOR OF DEEP FRYERS, WALLS AROUND DISHMACHINE, WOKS,PREP TABLES, WATER DISPENSER, STORAGE TRAYS IN KITCHEN, GREASE TRAPS, AND VENT COVERS.
    • 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. INSTRUCTED TO CLEAN FLOORS THROUGHOUT PREMISES AT LOWER LEVEL, 1ST. FLOOR, AND 2ND. FLOOR TO REMOVE DUST, DIRT, FOOD DEBRIS, AND GREASE SPILLS. INSTRUCTED TO REPLACE CRACKED FLOOR TILES AT TEA UNIT AND ICE CREAM CHEST FREEZER TO MAKE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN CARPETING AT STAIRCASE LEADING TO 2ND FLOOR DINING AREA. INSTRUCTED TO REMOVE CARPETING FROM SMOOTHIE PREP AREA. INSTRUCTED TO REPAIR FLOOR SECTIONS AT SMOOTHIE PREP 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. INSTRUCTED TO REPAIR WALL SECTIONS IN MAIN KITCHEN, WALL BASE IN DINING AREA, BAR, FRONT PREP AREA, SECOND FLOOR DINING AREA. INSTRUCTED TO SEAL ALL OPENINGS THROUGHOUT LOWER LOEVEL, 1ST. FLOOR, AND 2ND FLOOR AT WALL AND CEILING TO PREVENT PEST HARBORAGE. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS IN MAIN KITCHEN AND TOILET ROOMS. INSTRUCTED TO PROVIDE CEILING PANELS FOR MISSING SECTIONS IN DRY STORAGE ROOMS AND PREP AREAS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO CLEAN REPLACE LIGHT BULBS IN PREP AREA AND PROVIDE END CAPS AT LIGHT FIXTURES AT REAR KITCHEN. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN STORAGE AREAS IN BASEMENT AND 1ST. FLOOR. INSTRUCTED TO PROVIDE SHATTER PROOF BULB ABOVE SMOOTHIE PREP AREA.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. INSTRUCTED TO REMOVE BED FROM RETAURANT STORAGE ROOM AT LOWER LEVEL. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM DOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO PROVIDE DIPPER WELL WITH RUNNING COLD WATER FOR ICE CREAM SCOOPS FOR HAND DIPPED ICE CREAM. INSTRUCTED TO REPAIR LEAKS AT REAR THREE COMPARTMENT SINK AND BAR THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SLOW DRAINING HAND WASH SINK IN MAIN KITCHEN.INSTRUCTED TO PROVIDE COLD WATER HANDLE AT HAND WASH SINK IN SMOOTHIE PREP AREA. INSTRUCTED TO PROVIDE SELF DRAINING ICE BIN FOR ICE AT SMOOTHIE PREP AREA.
    • 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. INSTRUCTED TO REMOVE UNUSED ITEMS FROM OUTSIDE REAR EXIT DOOR, LOWER LEVEL, MAIN KITCHEN, AND ALL STORAGE ROOMS, ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALL TO PREVENT PEST HARBORAGE AND REMOVE POP CRATES BEING USED TO STORE ITEMS THROUGHOUT KITCHEN AND STORAGE ROOMS.
    • 70. PAS DE RÈGLEMENT SUR L ' ÉLIMINATION
      • FOUND ASHTRAY WITH CIGARETTE BUTTS AND ASHES NEXT TO TEA PREP AREA. ASHES FOUND ON PREP SHELVES IS SAME LOCATION. INSTRUCTED TO REMOVE ASHTRAY WITH ASHES/CIGARETTE BUTTS. MANAGER DISCARDED ASHTRAY INTO GARBAGE CAN. NON COMPLIANCE WITH CITY OF CHICAGO CLEAN INDOOR AIR ORDINANCE OF 2008. CITATION ISSUED 7-32-020(C).

Établissements inspectés à proximité

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