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CERMAK PRODUCE

5220 S PULASKI RD, CHICAGO, IL 60632 · Grocery Store

Résumé des inspections

CERMAK PRODUCE a été inspecté 20 fois par Chicago Department of Public Health depuis le 11 mars 2010. La dernière inspection, le 12 septembre 2025, a relevé 7 infractions.

1 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 : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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 6 inspections distinctes, la plus récente le 27 avril 2023. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 7 fois dans 5 inspections distinctes, la plus récente le 12 septembre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 5 fois dans 5 inspections distinctes, la plus récente le 12 septembre 2025. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 une fois le 30 septembre 2021. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 43 fois dans 17 inspections distinctes, la plus récente le 12 septembre 2025. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

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. Plainte

    7 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FLY GLUE STRIPS HANGING FROM CEILING IN BAKERY PREP AREA. INSTD TO REMOVE AND USE PROPER INSECT CONTROL DEVICES ONLY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY SURFACES ON BOTTOM OF PREP/STORAGE TABLES IN RESTAURANT PREP AREA AND ON ROLLING CARTS IN MEAT PREP AREA. INSTD TO REMOVE RUST AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS IN RESTAURANT FRONT PREP AREA, BAKERY PREP AREA, AND PRODUCE PREP AREA HEAVILY STAINED AND PITTED. INSTD TO REPLACE CUTTING BOARDS AND MAINTAIN
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • HEAVY BLACK SUBSTANCE ACCUMULATION ON CAULKING AT BASE OF 3-COMPARTMENT SINKS THROUGH OUT. INSTD TO CLEAN/REPLACE CAULKING AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • PIPE LEAKING UNDER BAKERY 3-COMPARTMENT SINK DELI AREA. INSTD TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DAMAGED FLOOR IN CHICKEN PREP AREA CAUSING STANDING WATER. INSTD TO REPAIR FLOOR SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE. PEELING PAINT ON CEILING IN CHICKEN PREP AREA. INSTD TO REMOVE PEELING PAINT AND MANTAIN SURFACE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALL SURROUNING TRASH COMPACTOR HEAVILY SOILED. INSTD TO CLEAN AND MAINTAIN
  2. Toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED CARTS FOR TRANSPORTING FOOD TO HAVE BUILD UP OF RUST. INSTRUCTED PERSON IN CHARGE TO CLEAN OR REPLACE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING HANDSINK IN DELI/MEAT AREA(FRONT SINK NEAR HOT HOLDING). INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BROKEN LIGHT SHIELD IN MEAT DEPARTMENT STOCK WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
  3. Plainte

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF ICE MACHINE WITH SOME DEBRIS ACCUMULATION AT INSIDE PANEL. INSTD TO CLEAN AND MAINTAIN SAME
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED ROTISSERIE CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE (120.0F) INSTD TO MAINTAIN HOT TEMPERATURES AT 135F OR ABOVE AT ALL TIMES. CHICKEN DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $20 VALLUE CITATION ISSUED 7-38-005(A) PRIORITY
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED LARGE TIGHTLY COVERED CONTAINERS OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE WALK IN COOLER: BEANS 48.5F, AND SALSA VERDE 60.2 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. SEE ABOVE FOR VIOLATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED UNREFRIGERATED CHORIZO ON SERVICE COUNTER AND BEING OFFERED FOR SALE. LAB RESULTS FOR CHORIZO ON SITE IS INCOMPLETE, MISSING WATER ACTIVITY AND PH LEVEL/VALUE. INSTD TO PROVIDE AND MAINTAIN PROPER LAB ASSESSMENT/RESULTS OR STORE UNDER REFRIGERATION 41F OR BELOW. CHORIZO DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $20 VALUE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • SEE 29.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • IMPROPER COOLING OF COOKED BEANS, AND SALSA VERDE. INSTRUCTED TO PROPERLY COOL BY: (1) ARRANGING IN EQUIPMENT TO PROVIDE MAXIMUM HEAT TRANSFER THROUGH THE CONTAINER WALLS; AND(2) LOOSELY COVERED OR UNCOVERED IF PROTECTED FROM OVERHEAD CONTAMINATION DURING THE COOLING PERIOD TO FAICLITATE HEAT TRANSFER FROM THE SURFACE OF THE FOOD
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • HOLE IN CEILING IN MEAT PREP AREA WITH EXPOSED INSULATION. INSTD TO REPAIR AND MAINTAIN
  4. Toiles

    10 infractions

    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • FOUND CHORIZO AND BACON (HANGING ON RACKS IN MEAT DEPARTMENT PREP AREA) ON SITE WITHOUT APPROVED PROCESS. MUST OBTAIN CHICAGO DEPARTMENT OF PUBLIC HEALTH APPROVAL OR A PRODUCT ASSESSMENT MUST BE COMPLETED WITHIN THE PAST FIVE YEARS AND PERSON IN CHARGE HAS RECORDS VERIFYING THE PH LAB FROM A CERTIFIED LAB, AND THERE HAS BEEN NO CHANGE IN PROCESS. OPERATOR VOLUNTARILY REMOVED AND DENATURED ALL HANGING CHORIZO AND BACON FROM PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED (SEE #32 FOR VIOLATION ISSUED). APPROXIMATE WEIGHT 95 LBS, $215. - COS
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • NO LAB TESTING/RESULTS FOR CHORIZO AND BACON NOT UNDER REFRIGERATION AND OFFERED FOR SALE. INSTRUCTED TO PROVIDE OR HAVE UNDER REFRIGERATION AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. - COS
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • FOUND NO THERMOMETER AT HOT HOLDING UNIT IN DELI PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND SPICES AND DRY FOOD IN BULK CONTAINERS WITHOUT LABELS. INSTRUCTED TO PROVIDE LABEL WHEN FOOD IS NOT IN ORIGINAL CONTAINER, MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND RUSTY SHELVING IN MEAT WALK IN COOLER. INSTRUCTED TO REMOVE RUST TO ENSURE A SMOOTH AND EASY TO CLEAN SURFACE, MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND HOT WATER HANDLE OF RIGHT HANDWASHING SINK IN MEN'S RESTROOM IN POOR REPAIR. FOUND COLD WATER HANDLE OF LEFT HANDWASHING SINK IN WOMEN'S RESTROOM IN POOR REPAIR. INSTRUCTED TO REPAIR ALL OF THE ABOVE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND DEBRIS ACCUMULATED ON WALL BEHIND PREP TABLE IN DELI AREA, ON CEILING OF JUICE PREP AREA, AND ON FLOOR UNDER HOT BAR IN FRONT KITCHEN AREA. INSTRUCTED TO CLEAN ALL OF THE ABOVE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND ITEMS STORED ON FLOOR IN DRY STORAGE AREA OF FRONT KITCHEN. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6" OFF FLOOR AND MAINTAIN FOR EASE OF CLEANING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND MISSING FLOOR TILE AT HOT BAR IN FRONT KITCHEN PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. FOUND MISSING BASE BOARD IN 1ST FLOOR UNISEX RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FOUND LEFT LIGHT IN POOR REPAIR AT VENTILATION HOOD OF JUICE PREP AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
  5. Plainte

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HANDWASH SINK IN REAR STORAGE AREA WHERE ROTISSERIE CHICKEN UNIT IS LOCATED. INSTD TO PROVIDE HANDWASH SINK WITH RUNNING WATER UNDER CITY PRESSURE (100F-120F) IN SAME AREA OR RELOCATE UNIT IN DESIGNATED PREP AREA. PRIORITY FOUNDATION 7-38-030(C)
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • MISSING SHELLFISH TAGS FOR OYSTERS FOR THE PAST 90 DAYS. MGR STATES TAGS ARE THROWN AWAY AFTER OYSTERS SOLD. INSTD TO MAINTAIN TAGS ON SITE FOR 90 DAYS IN CHRONOLOGICAL ORDER. CITATION ISSUED PRIORITY FOUNDATION 7-38-005
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NO SANITIZER BEING USED TO PROPERLY WASH, RINSE AND SANITZE MULTI USE EQUIPMENT AT 3-COMPARTMENT SINKS IN REAR MEAT WAREWASHING AREA AND IN REAR HOT COOKING PREP AREA. MULTI USE EQUIPMENT BEING WASHED WITHOUT ANY SET UP OF SINK AND USING ONLY SOAP TO WASH. INSTD PIC ON PROPER SET OF 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. CITATION ISSUED 7-38-025 PRIORITY
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MULTIPLE CONTAINERS OF COOKED BEEF, COOKED CHICKEN, COOKED PORK, AND COOKED BEANS IN WALK IN COOLER WITHOUT ANY DATES (PREPARATION OR DISCARD DATE). REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PREPARATION DATE SHALL BE COUNTED AS DAY 1. CITATIONS ISSUED PRIORITY FOUNDATION VIOLATION 7-38-005. ALL SAID FOOD DISCARDED AND DENATURED, APPROXL 30LBS $150 VALUE
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MISSING SPLASHGUARD INBETWEEN HANDWASH SINK AND SALAD PREP TABLE. INSTD TO PROVIDE AND MAINTAIN
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • KNIVES IMPROPERLY STORED INBETWEEN WALL AND PREP TABLES IN RAW MEAT PREP AREAS. INSTD TO STORE PROPERLY
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BLACK MILK CRATES BEING USED TO STORE RAW MEATS AND FOOD STORAGE IN WALK IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS, THAT ARE SMOOTH, EVEN, AND EASILY CLEANABLE SURFACES
  6. Toiles

    10 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ POLITIQUE DE SANTÉ SUR LE SITE. DOIVENT FAIRE L'ÉCRIT DE LA POLITIQUE DE SANTÉ DE TOUS LES EMPLOYÉS. VIOLATION DE LA FONDATION PRIORITAIRE.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREP DATES ON PREPPED TCS FOODS IN COOLERS THROUGHOUT. INSTRUCTED MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH SELL BY DATE (NO MORE THAN 7 DAYS FROM PREP DATE) IN ALL PREP COOLERS AND WALK IN COOLERS THROUGHOUT FACILITY. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED IMPROPER THAWING METHOD USED FOR VACUUM PACKAGED FISH FILLETS. INSTRUCTED MUST PROPERLY THAW ALL VACUUM PACKAGED TCS, FROZEN FISH BY FIRST REMOVING FISH FROM PACKAGING PRIOR TO THAWING. OPERATOR VOLUNTARILY DISCARDED IMPROPER DEFROSTED FISH DURING INSPECTION.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER IN PACKAGED MEAT COOLERS IN MIDDLE SECTION OF MEAT SALES FLOOR. INSTRUCTED MUST PLACE A THERMOMETER IN A CONSPICUOUS SPOT IN ALL REFRIGERATION UNITS THROUGHOUT THE STORE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED ALLERGEN LABEL MISSING ON FOOD (DESERTS, MILK DRINKS, YOGURT WITH NUTS, ETC.) PACKAGED ON SITE, IN THE CUSTOMER SELF SERVICE DISPLAY COOLERS ON SALES FLOOR. MUST LABEL THE NAME OF THE FOOD SOURCES OF ANY MAJOR FOOD ALLERGENS (I.E. MILK, EGGS, NUTS, ETC.) PRIORITY FOUNDATION VIOLATION.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED IMPROPER LABELS ON FOODS PACKAGED ON SITE (CEVICHE, GUACAMOLE, DESERTS, SALSAS, ETC.) IN THE CUSTOMER SELF SERVICE DISPLAY COOLERS AND ON SALES FLOOR. FOOD PACKAGED IN A FOOD ESTABLISHMENT, SHALL BE LABELED AS SPECIFIED BY LAW. LABELS MUST INCLUDE THE FOLLOWING: THE COMMON NAME OF FOOD; A LIST OF INGREDIENTS; AN ACCURATE NET QUANTITY; AND THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER OR PACKER. TCS PACKAGED FOODS MUST ALSO BE LABELED WITH A SELL BY DATE. MUST CORRECTLY LABEL ALL ITEMS IN DISPLAY COOLERS AND ON SALES FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED SEVERAL HEAVILY STAINED CUTTING BOARDS, WITH DEEP GROVES IN MEAT CUTTING AREA, AND KITCHEN. MUST RESURFACE OR REPLACE HEAVILY SOILED CUTTING BOARDS TO PREVENT CONTAMINATION. MUST MAINTAIN SAME.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED LARGE POTS TOO LARGE TO FULLY SUBMERGE IN EXISTING 3 COMPARTMENT SINKS TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED MUST ELIMINATE POTS TOO LARGE TO FIT IN EXISTING 3 COMPARTMENT SINKS; OR REPLACE EXISTING SINKS WITH BASINS LARGE ENOUGH TO ACCOMMODATE ALL POTS/UTENSILS; OR PROVIDE AN APPROVED METHOD (AND DEMONSTRATE) TO PROPERLY WASH, RINSE AND SANITIZE ALL POTS/UTENSILS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE DUST BUILD UP ON CEILING FAN COVERS INSIDE REFRIGERATED MEAT CUTTING ROOM. MUST REMOVE, CLEAN AND SANITIZE. MUST MAINTAIN SAME.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAK AT PIPES UNDER 3 COMPARTMENT SINK IN REAR KITCHEN. OBSERVED SLOW DRAINING HAND SINK IN FRONT RESTAURANT KITCHEN (FRONT PREP). MUST MAKE ALL REPAIRS AND MAINTAIN SAME.
  7. Réinspection des toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED BULK CONTAINERS IN REAR STORAGE WITH NO LABLES, INSTRUCTED TO LABES CONTAINERS IN ENGLISH.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED LAEGE CRACK IN THE PASTRY DISPLAY CASE, AS WELL AS DELI CHICHARRON DISPLAY CASE INSTRUCTED TO REPAIR/REPLACE. OBSERVED DEEP DARK GROOVES ON CUTTING BOARDS IN THE FOLLOWING AREAS RESTAURANT PREP AREA, MEAT PREP, REAR PREP INSTRUCTED TO REPLACE. OBSERVED RUSTY SHELVING UNITS, IN REAR MEAT COOLER, INSTRUCTED TO REPAIR/REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE FOLLOWING HOT HOLDING UNIT, OVEN, INSTRUCTED TO CLEAN. OBSERVED THE KNIFE HOLDER, INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR DRAINS IN BAKERY AREA WITH FOOD AND DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED A BLACK SUBSTANCE ON CAULKING IN THE FOLLOWING AREAS RESTAURANT 3 COMP. SINK, MEAT PREP ROOM AND DELI AREA. INSTRUCTED TO CLEAN.
  8. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 1/4 INCH GAP BETWEEN BOTH FRONT EXTERIOR DOORS. INSTRUCTED MANAGER TO REPAIR AND RODENT PROOF BOTH DOORS TO PREVENT PEST HARBORAGE. SERIOUS VIOLATION # 7-38-020
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED BULK CONTAINERS IN REAR STORAGE WITH NO LABELS. INSTRUCTED OPERATOR TO ENSURE THAT ALL BULK CONTAINERS HAVE LABELS IN ENGLISH AND SPANISH.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED LARGE CRACK IN THE PASTRY DISPLAY CASE, AS WELL AS DELI CHICHARRON DISPLAY CASE. INSTRUCTED OPERATOR TO REPAIR/REPLACE AND MAINTAIN. OBSERVED DEEP DARK GROOVES ON CUTTING BOADS IN THE FOLLOWING AREAS: RESTAURANT PREP AREAS, MEAT PREP, REAR PREP. INSTRUCRTED MANAGER TO RE-RESURFACE OR REPLACE AND MAINTAIN. OBSERVED RUSTY SHELVING UNITS, IN REAR MEAT COOLER. INSTRUCTED MANAGER TO RE-SURFACE/REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED EXCESSIVE SCALE AND MINERAL DEPOSITS IN SIDE HOT HOLDING COMPARTMENT AT RESTAURANT COOKING LINE. INSTRUCTED OPERATOR TO CLEAN, SANITIZE AND MAINTAIN. OBSERVED FOOD DEBRIS IN OVEN, AT RESTAURANT PREP AREA. INSTRUCTED OPERATOR TO CLEAN, SANITIZE AND MAINTAIN. OBSERVED EXCESSIVE FOOD DEBRIS ON INTERIOR OF COMMERCAIL CAN OPENER AT RESTAURANT PREP AREA. INSTRUCTED OPERATOR TO CLEAN, SANITIZE AND MAINTAIN. OBSERVED EXCESSIVE FOOD DEBRIS ON UPPER PORTION OF KNIFE BOX IN THE RESTAURANT PREP AREA. INSTRUCTED OPERATOR TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS IN RESTAURANT PREP AREA WITH FOOD AND DEBRIS. INSTRUCTED OPERATOR TO CLEAN AND MAINTAIN, AT ALL TIMES. OBSERVED FLOOR DRAINS IN BAKERY AREA WITH FOOD AND DEBRIS. INSTRUCTED OPERATOR TO CLEAN AND MAINTAIN AREA, AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED A BLACK SUBSTANCE ON CAULKING IN THE FOLLOWING AREAS: RESTAURANT 3 COMP SINK, MEAT PREP ROOM AND DELI AREA. INSTRUCTED OPERATOR TO CLEAN, RE-SURFACE AND MAINTAIN AREA AT ALL TIMES.
  9. Plainte

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE IN THE MEAT AREA. OBSERVED CHORIZO AT 57F IN AN UNREFRIGERATED DISPLAY CASE ABOVE THE MEAT DISPLAY COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 110# OF FOOD WORTH $550. CRITICAL VIOLATION 7-38-005A.
    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • NO HOT WATER WAS PROVIDED AT THE 3 COMPARTMENT SINKS AND HANDWASHING SINKS IN THE TAQUERIA FOOD PREP AREA. THE WATER TEMPERATURE AT THE SINKS WAS AT 57F. MANAGEMENT INSTRUCTED TO CEASE TAQUERIA AND FOOD PREP OPERATIONS IN THIS AREA UNTIL HOT WATER ABOVE 110F IS RESTORED. CRITICAL VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE DRY STORAGE SHELVES IN THE KITCHEN AND DAIRY WALK-IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE GREASE ON THE WALLS OF THE KITCHEN AREA.
  10. Toiles

    2 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE WALLS AND THE CEILING TILES IN THE RESTAURANT PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE SINK STOPPER LEVER AT THE 3RD COMPARTMENT OF THE 4 COMPARTMENT SINK IN THE MEAT CUTTING ROOM SO THAT THE SINK BASIN HOLDS WATER.
  11. Réinspection de la plainte

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • CLEAN SPATULAS IMPROPERLY STORED INBETWEEN 3-COMPARTMENT SINK AND WALL IN TAQUERIA. ALSO OBSERVED MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS IN PRODUCE AREA, MEAT PREP AREA, COOKING PREP AREA IN POOR REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE SAME. OBSERVED LARGE PREP TABLE IMMEDIATELY ADJACENT TO 3-COMPARTMENT SINK IN COOKING PREP AREA. INSTD TO PROVIDE SMALLER TABLE TO ALLOW FOR SUFFUCIENT DISTANCE INBETWEEN
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • RUBBER GASKETS MISSING FOR STOPPERS AT 3-COMPARTMENT SINKS IN MEAT PREP AREA, PRODUCE AREA. INSTD TO REPAIR SAME
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYÉ PERSONNEL IMPORTANT. INSTALLÉ À STORE DANS UN DOMAINE DÉSIGNÉ.
  12. Plainte

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • COOKED CHICKEN TENDERS AT IMPROPER HOLDING TEMPERATURES RANGING FROM 127.8F-129F AT HOT HOLDING UNIT. CHICKEN VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. APPROX 5 LBS $30 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • EXPOSED HANDSINK IN MEAT PREP AREA, IN POOR REPAIR, UNABLE TO USE, NO WATER AT SINK. INSTD TO UTILIZE EXPOSED HANDSINK AT CHICKEN PREP AREA UNTIL REPAIRED. CITATION ISSUED 7-38-030 CRITICAL.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • CLEAN SPATULAS IMPROPERLY STORED INBETWEEN 3-COMPARTMENT SINK AND WALL IN TAQUERIA. ALSO OBSERVED MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS IN PRODUCE AREA, MEAT PREP AREA, COOKING PREP AREA IN POOR REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE SAME. OBSERVED LARGE PREP TABLE IMMEDIATELY ADJACENT TO 3-COMPARTMENT SINK IN COOKING PREP AREA. INSTD TO PROVIDE SMALLER TABLE TO ALLOW FOR SUFFUCIENT DISTANCE INBETWEEN.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • RUBBER GASKETS MISSING FOR STOPPERS AT 3-COMPARTMENT SINKS IN MEAT PREP AREA, PRODUCE AREA. INSTD TO REPAIR SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYÉ PERSONNEL IMPORTANT. INSTALLÉ À STORE DANS UN DOMAINE DÉSIGNÉ.
  13. Toiles

    8 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED CDPH APPROVAL UNABLE TO BE PROVIDED FOR MANUALLY BOTTLING AND CAPPING OF ASSORTED JUICES INCLUDING CARROT, APPLE, ORANGE, BEET, CELERY, GREEN MONSTER. APPROXIMATELY 16 GALLONS OF JUICE VALUED AT $250.00 PULLED FROM STORE SHELVES AND HELD FOR FURTHER INSPECTION UNTIL APPROVED PLAN CAN BE PRODUCED. SERIOUS VIOALTION 7-38-005 (A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CARDBOARD AND TIN FOIL BEING USED AS SHELF LINER. ALL CARDBOARD AND TIN FOIL MUST BE REMOVED AND ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE. SURFACES NEED TO BE WIPED DOWN WITH SANITIZER SOLUTION AND MAINTIANED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED SPLASH GUARDS NEEDED ON EXPOSED HADNSINKS IN BUTCHER AREA AND CHICKEN AREA. INSTALL AND MAINTAIN SPLASH GUARDS THAT ARE NONABSORBANT SMOOTH AND EASILY CLEANBLE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED HOT WATER HADNLE IN MENS PUBLIC WASHROOM IN DISREPAIR. REPAIR AND MAINTAIN HOT WATER HANDLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR IN BUTCHER AREA WITH TILES COMING UP NEAR EXPOSED HAND SINK. REPAIR AND MAINTAIN FLOOR SO THAT TILES ARE REAPIRED AND FLOOR IS SMOOTH AND EASILY CLEANABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR BEHIND BAKERY WALK IN COOLER WITH WATER ON FLOOR. REMOVE STANDING WATER AND MAINTAIN AREA IN A CLEAN DRY CONDITION.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LEAKING DRAIN LINE FROM BAKERY WALK IN COOLER. REPAIR LEAKING CONDITION AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED NON HANDLED SCOOPS BEING USED IN FOOD PRODUCTS IN COOKING AREA AND BAKERY. ALL SCOOPS NEED TO HAVE HANDLES AND SCOOPS NEED TO BE STORED WITH HANDLE OUT OF PRODUCT TO PREVENT CONTAMINATION.
  14. Toiles

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED USE OF RAW WOOD IN DELI. SEAL OR PAINT ALL RAW WOOD AND RESTORE TO A WASHABLE CLEANABLE SURFACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BAKERY FLOOR BEHIND WALK IN COOLER AND PROOFER UNCLEAN WITH DIRTY WATER ACCUMULATION. CLEAN AND SANITIZE FLOOR AND MAINTAIN IN A CLEAN DRY CONDITION AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED RAW WOOD WALLS IN DELI PREP AREA. RESTORE ALL RAW WOOD TO A NON ABSORBENT EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED CEILING AT BUTCHER PREP AREA WITH DUST ACCUMULATION. REMOVE DUST AND MAINTAIN CEILING IN A SANITARY CONDITION.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED MISSING LIGHT SHIELD IN WALK IN COOLER FOR RESTAURANT ON PREMISES. INSTALL AND MAINTAIN LIGHT SHIELD.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED DISH CHARGE LINE FORM WALK IN COOLER IN BAKERY AREA LEAKING. REPAIR LEAK AT DISH CHARGE LINE AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED SOME THERMOMETERS NOT READING ACCURATELY WITHIN REACH IN COOLERS DELI CASES AND DESSERT CASES. CHECK ALL THERMOMETERS AND MAKE SURE THEY ARE FUNCTIONING PROPERLY AND READING AT 40 F OR LESS.
  15. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE CUTTING BOARD IN THE KITCHEN AREA HAS OPEN SEAMS
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FILTERS ABOVE COOKING STOVE IN KITCHEN AREA,CLEAN AND SANITIZE EXTERIOR OF KNIFE RACK HAS OLD FOOD DEBRIS ON EQUIPMENT, CLEAN FANS IN THE PRODUCE COOLER,BAKERY WALK-IN COOLER,MEAT WALK-IN COOLER AND CHICKEN PACKING ROOM OF DUST BUILD-UP,ALSO CLEAN SHELVES IN THE KITCHEN AREA AND DELI WALK-IN COOLER
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS INSIDE WALK-IN FREEZER AT WALL BASE AND CORNERS IN REAR OF PREMISES AND CLEAN FLOORS THROUGHOUT REAR STORAGE AREA ALONG WALL BASE ABD CORNERS
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN WALLS IN THE MEAT CUTTING ROOM OF FOOD DEBRIS,CLEAN WALLS IN THE CHICHEN PACKING AREA ALSO OF FOOD DEBRIS,AND WALLS NEED CLEANING NEAR 3 COMPARTMENT SINK IN THE KITCHEN AREA OF FOOD DEBRIS ALSO REMOVE SOME CHIP PAINT ON WALL NEXT TO STOVE IN KITCHEN AREA
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELD COVERS NEEDED AT PRODUCE DISPLAY COOLER IN REAR OF PREMISES
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER INSIDE ELECTRICAL ROOM TO PREVENT RODENT HARBORAGE
  16. Réinspection des toiles

    0 infraction

  17. Toiles

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOUND THE LARGE STANDING ICE MACHINE WITH RUST, BLACK SUBSTANCE AND LIME BUILDUP. SERIOUS CITATION 7-38-030. MANAGER AND EMPLOYEE REMOVED THE ICE AND CLEAN AND SANITIZE THE ICE MACHINE. CDI CORRECTED DURING INSPECTION.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • THE DOUBLE FRONT DOOR HAS A ONE INCH GAP BETWEEN THE DOORS AND A ONE FOURTH GAP UNDER THE DOOR. SAME WITH THE TWO INSIDE DOORS.7-38-020. INSTRUCTED TO MAKE ALL THE DOORS TIGHT FITTING AND INSECT AND RODENT PROOFED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE KITCHEN HOOD, AND SOME COOKING EQUIPMENT. IN THE UNSED RESTAURANT NEED TO CLEAN ALL THE COOKING EQUIPMNET, HOOD FILTERS,PREP TABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE FLOORS IN THE STORE ROOM AND IN THE UNUSED KITCHEN IN FRONT AREA HAD DIRT BUILDUP ON THEM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • CLEAN THE VENTS IN THE BOTH TOILET ROOMS HAD DIRT BUILDUP ON THEM. REPAIR THE TWO URNALS IN THE MENS TOILET ROOMS SO THEY WORK PROPERLY.
  18. Réinspection de la plainte

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ALL EQUIPMENT IN FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD-UP. PREP AREA NOT IN FUNCTIONING AT THIS TIME, HOWEVER ALL EQUIPMENT MUST BE CLEANED AND MAINTAINED AT THIS TIME.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN FRONT PREP AREA, AND BACK GROCERY AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS IN PRODUCE PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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
      • VENTILATION NEEDED IN ALL WASHROOMS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FAUCET AT PRODUCE PREP AREA IN NEED OF REPAIR, FAUCET IN MEAT DEPT PREP AREA FAUCET LEAKS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  19. Plainte

    7 infractions

    • 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. FRUIT FLY ACTIVITY IN FRONT RESTAURANT PREP AREA (AREA NOT IN OPERATION), 8-10 FLIES, REAR PRODUCE STORAGE AREA 10-12 FLIES, FRONT BAKERY AREA 8-10 FLIES NOTED. MUST CONTACT PEST CONTROL FOR SERVICE TO REMOVE ALL FLY ACTIVITY. FRONT ENTERANCE/EXIT DOOR NOT RODENT PROOF. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY, OUTER OPENINGS NOT PROTECTED.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL EQUIPMENT IN FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD-UP. PREP AREA NOT IN FUNCTIONING AT THIS TIME, HOWEVER ALL EQUIPMENT MUST BE CLEANED AND MAINTAINED AT THIS TIME.
    • 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. FLOORS IN FRONT PREP AREA, AND BACK GROCERY AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Use dustless cleaning methods. WALLS IN PRODUCE PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION NEEDED IN ALL WASHROOMS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 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. FAUCET AT PRODUCE PREP AREA IN NEED OF REPAIR, FAUCET IN MEAT DEPT PREP AREA FAUCET LEAKS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. THERMOMETERS NEEDED IN FRONT OF MILK CASES. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  20. Plainte

    10 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Tous les aliments qui ne sont pas entreposés dans le contenant d'origine doivent être entreposés dans des contenants dûment étiquetés.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Les récipients et les ustensiles doivent être inversés, recouverts ou autrement protégés de la contamination jusqu'à leur utilisation. Toutes les pailles et récipients à usage unique doivent être jetés immédiatement après utilisation.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES IN RESTAURANT AREA.MUST PROVIDE SINK STOPPERS FOR STEAM TABLE.MUST REPAIR DOOR GASKETS ON WALK IN FREEZER &BAKERY WALK IN COOLER.MEAT PROCESSING RUSTY VENT COVERS.REPLACE MISSING TOILET SEAT IN CUSTOMERS WOMEN'S.
    • 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.FANGUARDS IN ALL COOLERS,ICE MACHINE.
    • 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.FLOOR DRAINS IN ALL DEPTS.GROUT FLOOR IN MEAT PROCESSING,DELI MISSING FLOOR DRAIN COVER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES .REPLACE STAINED CEILING TILES IN BREAKROOM,SCRAPE & PAINT PEELING PAINT ON WALL IN BREAK ROOM,BAKERY,OPENING IN WALL IN DELI OVER PREP TABLE,TRIM AT SINK IN BREAKROOM,MOLD FROM WALL OVER 3- COMP SINK IN PREP KITCHEN.PILLARS IN MEAT PROCESSING RUSTY.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.DELI,PREP KITCHEN,BAKERY WALK IN COOLER LIGHT SHIELDS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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.LEAKY FAUCETS AT 3-COMPARTMENT SINKS IN PREP AREAS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Tous les établissements alimentaires qui exposent, préparent ou entreposent des aliments potentiellement dangereux doivent avoir des thermomètres à tige métalliques étalonnés, fournis et visibles, pour les unités d'aliments réfrigérés et chauds.
    • 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.ELECTRICAL ROOM.

Établissements inspectés à proximité

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