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CHARCOAL DELIGHT INC

3139 W FOSTER AVE, CHICAGO, IL 60625 · Restaurant

Résumé des inspections

CHARCOAL DELIGHT INC a été inspecté 25 fois par Chicago Department of Public Health depuis le 28 décembre 2010. La dernière inspection, le 20 juin 2025, a relevé 8 infractions.

Aucune des 25 inspections au dossier n’a été exempte d’infractions. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

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.

  • 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 10 fois dans 6 inspections distinctes, la plus récente le 20 juin 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 8 fois dans 7 inspections distinctes, la plus récente le 6 septembre 2017. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 6 fois dans 4 inspections distinctes, la plus récente le 17 juin 2022. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 3 juin 2021. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 5 mai 2017. Par exemple : GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

25 inspections

  1. Toiles

    8 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED PREPARED TCS FOODS IN THE WALK-IN COOLER NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. TCS FOODS SUCH AS ROAST BEEF, READY TO EAT HAM AND PREPARED DAIRY BASED GYRO SAUCE. NO LABELS NOTED ON ANY FOODS. REVIEWED DATE LABEL REQUIREMENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS SHELVING INSIDE THE WALK-IN COOLER AND THROUGHOUT.FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • REAR PREP TABLE TOP CAN OPENER NOTED WITH EXCESSIVE RUST. MUST REMOVE RUST OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE PLASTIC WRAP OR TIN FOIL AS LINER FOR PREP SURFACES. MUST BE SMOOTH, CLEANABLE SURFACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
    • 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.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2597380 ON 7-12-24 NOT CORRECTED. #36- 4-204.112(B) OBSERVED NO THERMOMETER INSIDE THE HOT HOLDING UNIT LOCATED AT FRONT SERVICE COUNTER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE,ACCURATE WORKING THERMOMETER AND MAINTAIN. MANAGER PROVIDED DURING THE INSPECTION. #58-: 2-102.13-- OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  2. Réinspection des toiles

    3 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) OBSERVED NO THERMOMETER INSIDE THE HOT HOLDING UNIT LOCATED AT FRONT SERVICE COUNTER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE,ACCURATE WORKING THERMOMETER AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12 OBSERVED STAINED CUTTING BOARDS ON TOP OF THE SANDWICH PREP LINE COOLER AT FRONT PREP AREA AND AT REAR PREP AREA ON TOP OF THE PREP TABLE.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  3. Toiles

    8 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER INSIDE THE HOT HOLDING UNIT LOCATED AT FRONT SERVICE COUNTER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE,ACCURATE WORKING THERMOMETER AND MAINTAIN.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED STAINED CUTTING BOARDS ON TOP OF THE SANDWICH PREP LINE COOLER AT FRONT PREP AREA AND AT REAR PREP AREA ON TOP OF THE PREP TABLE.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND STORAGE RACKS INSIDE THE WALK-IN-COOLER AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED.OBSERVED A MISSING LID ON THE OUTSIDE GARBAGE DUMPSTER.INSTRUCTED TO PROVIDE AND MAINTAIN A TIGHT FITTING LID TO PREVENT PEST HARBORAGE.PRIORITY FOUNDATION VIOLATION 7-38-020(B),CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN WALLS AND CEILING INSIDE THE WALK-IN-COOLER TO REMOVE ACCUMULATION OF STAINS AND FLOOR DRAIN UNDERNEATH THE 3-COMPARTMENT SINK REQUIRE A DETAIL CLEANING AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION #57 NOT CORRECTED FROM INSPECTION REPORT#2573386 DATED:03/29/2023 #57--2-102.13: OBSERVED FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO COMPLY WITH NOTED VIOLATION AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.
  4. Toiles

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEBRIS ON FLOOR ALONG PREP AND COOKING AREAS INCLUDING UNDERNEATH SHELVING AND AROUND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AN MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING.
  5. Réinspection des toiles

    9 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 OBSERVED FOOD SPICES IN THE REAR FOOD PREP AREA NOT LABELED WITH COMMON NAMES. INSTRUCTED TO LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINER WITH COMMON NAMES.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 OBSERVED FOOD ITEMS NOT STORED AT LEAST 6 INCHES AWAY FROM THE FLOOR IN WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO ELEVATE OR PROVIDE MORE SHELVING UNITS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED GREASE BUILD UP AND DEBRIS IN THE INTERIOR OF THE DEEP FRYER UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-201.11 OBSERVED A DAMAGED GASKET AROUND THE WALK IN FREEZER DOOR IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED SHELVING UNITS IN THE WALK IN COOLER AND UNDERNEATH FOOD PREP TABLES THROUGH OUT THE FACILITY WITH OLD FOOD DEBRIS AND SOIL RESIDUES. INSTRUCTED TO CLEAN AND MAINTAIN ALL SAID SHELVING UNITS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17 OBSERVED CEILING VENTILATION COVER WITH DUST ACCUMULATION IN WOMEN AND MEN'S WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 OBSERVED ON THE FLOORS AND ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING AND COOLING EQUIPMENT IN THE FRONT PREP/COOKING AREA AND IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17 OBSERVED IN THE WALK IN COOLER UNDERNEATH THE CONDENSER UNIT FROZEN WATER DROPLETS ABOVE STORAGE RACK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11 OBSERVED BLOWN OUT LIGHT BULB UNDERNEATH THE VENTILATION HOOD OVER THE GYROS MACHINE IN THE REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
  6. Toiles

    13 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED IN FRONT PREP AREA HANDWASHING SINK WITH NO HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED FOOD SPICES IN THE REAR FOOD PREP AREA NOT LABELED WITH COMMON NAMES. INSTRUCTED TO LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINER WITH COMMON NAMES.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS NOT STORED AT LEAST 6 INCHES AWAY FROM THE FLOOR IN WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO ELEVATE OR PROVIDE MORE SHELVING UNITS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A DAMAGED GASKET AROUND THE WALK IN FREEZER DOOR IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GREASE BUILD UP AND DEBRIS IN THE INTERIOR OF THE DEEP FRYER UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SHELVING UNITS IN THE WALK IN COOLER AND UNDERNEATH FOOD PREP TABLES THROUGH OUT THE FACILITY WITH OLD FOOD DEBRIS AND SOIL RESIDUES. INSTRUCTED TO CLEAN AND MAINTAIN ALL SAID SHELVING UNITS.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED A MISSING LID ON THE REAR OUTSIDE GARBAGE. INSTRUCTED TO REPLACE MISSING LID. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CEILING VENTILATION COVER WITH DUST ACCUMULATION IN WOMEN AND MEN'S WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED IN THE WALK IN COOLER UNDERNEATH THE CONDENSOR UNIT FROZEN WATER DROPLETS ABOVE STORAGE RACK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ON THE FLOORS AND ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING AND COOLING EQUIPMENT IN THE FRONT PREP/COOKING AREA AND IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BLOWN OUT LIGHT BULB UNDERNEATH THE VENTILATION HOOD OVER THE GYROS MACHINE IN THE REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT# 2510720 ISSUED ON 06/03/2021: 57 - OBSERVED ALL FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE A VALID FOOD HANDLER CERTIFICATE. 58 - OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  7. Toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE ALL ITEMS LISTED ON THE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE INTERIOR OF THE DEEP FRYERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FLOOR IN THE WALK-IN FREEZER.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2401504 ON 9/22/20 NOT CORRECTED: 57 - OBSERVED ALL FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE A VALID FOOD HANDLER CERTIFICATE. 58 - OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION 7-42-090.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • OBSERVED NO INSPECTION REPORT SUMMARY POSTED IN VIEW OF THE PUBLIC. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. PRIORITY FOUNDATION 7-42-010(B).
  8. Plainte

    3 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS (SOUP AT 167F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED ALL FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE A VALID FOOD HANDLER CERTIFICATE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST HAVE AN ALLERGEN TRAINING CERTIFICATE.
  9. Toiles

    8 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS (CHICKEN KEBABS,MARINATED CHICKEN, GYRO SAUCE) STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.( PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED -
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NOTED NO AMBIEN THERMOMETERS INSIDE HOT HOLDING UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • PREPACKAGED FOODS ON DISPLAY (SALADS) NOT PROPERLY LABELED. MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE AND USE BY DATE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED STORE LIME ITEMS IN TO GO CUPS IN ICE FOR HUMAN CONSUMPTION DURING INSPECTION. MUST REMOVE, EMPTY ICE, CLEAN AND SANITIZE ICE BEAN AND DO NOT USE ICE STORED FOR HUMAN CONSUMPTION AS COOLING ICE. PRIORITY VIOLATION.7-38-005 NO CITATION ISSUED
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED LARGE COOKING POTS USED FOR COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST USE SMALLER POTS OR MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .PLEASE PREPARE WRITTEN PROCEDURES TO FOR APPROVAL OR SUBMIT PROCEDURES TO [email protected] FOR APPROVAL
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THAT MOPS HAVE BEEN STORED ON FLOORS IN REAR BY MOP SINK AREA.MUST PLACE MOPS IN POSITION THAT CAN ALLOWS THEM AIR DRY WITH OUT SOILING WALLS AND FLOORS
    • 58. FORMATION D ' ALLERGÈNE
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
  10. Toiles

    17 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ POLITIQUE DE SANTÉ.PROVIDÉ ET MAINTENANT.(FONDATION DE PRIORITÉ-7-38.010-NO ÉMISSION DE CITATION)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVÉ AU MOMENT DE LA PROCÉDURE DE VOMITATION ET DE DIARRHEA ET AU MOMENT DE L'INSPECTION DES LOCAUX. INSTRUCTION D'UNE PROCÉDURE D'AIDE CONFORMÉMENT À L'ÉQUIPEMENT EXIGÉ POUR LA VIOLATION DE LA FONDATION PRIORITAIRE. AUCUNE CITATION ÉLIMINÉE 7-38-005
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS (CHICKEN KEBABS,BREADED TUNA) STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.( PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER OF RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NOTED NO THERMOMETERS INSIDE HOT HOLDING UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
    • 40. FONDS PERSONNELS
      • NOTED EMPLOYEE WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED THAT UTENSILS IN USE ARE STORED IN DRY DIRTY WATER WELL,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE) IN FOOD WITH HANDLE ABOVE FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST CLEAN BLACK SLIMY MOLD LIKE SUBSTANCE FROM CAULKING ON 3 COMPARTMENT SINK. MUST CLEAN AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN DIRTY RUBBER GASKET INSIDE THE PREP SERVICE DRAWER COOLER . INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED SOME USE OF BREAD CRATES FOR ELEVATION AT DISHWASHING AREA . INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED LARGE COOKING POTS USED FOR COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST USE SMALLER POTS OR MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .PLEASE PREPARE WRITTEN PROCEDURES TO FOR APPROVAL OR SUBMIT PROCEDURES TO [email protected] FOR APPROVAL .
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN AND MAINTAIN CLEAN MOP SINK AREA
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • DOIT PROVIDER LA CHAMBRE DE CHAMBRE AVEC LA COUVERTURE DES NAPKINS SANITAIRES DANS LA BATHROOM DE LADY
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR AND FRONT PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPAIR OR REPLACE NON WORKING LIGHTS IN BACK STORAGE AREA
    • 58. FORMATION D ' ALLERGÈNE
      • MANAGERS D'ALIMENTAIRES CERTIFIÉS REMARQUES SUR LE DROIT N'A PAS DE CERTIFICATION DE FORMATION D'ALLERGÈNE. GESTION INSTRUCTE QUE TOUTES LES GESTIONNAIRES DU SERVICE ALIMENTAIRE SONT REQUISES D'AVOIR LA CERTIFICATION DE FORMATION D'ALLERGEN.
  11. Réinspection de la plainte

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN ND SANITIZE THE FOLLOWING: INSIDE MICROWAVE, DRAWER OF THE PREP TABLES, BOTTOM INTERIOR OF THE REACH IN FREEZER WITH FOOD DEBRIS AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed an excessive accumulation of food debris encrusted onto the floor underneath all equipment. Must remove debris, clean, and maintain all areas.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOOD OF THE DEEP FRYER IN THE FRONT AND REAR PREP AREA WITH DUST/GREASE ACCUMULATED. MUST CLEAN,REMOVE GREASE AND DUST AND MAINTAIN. CEILING VENT COVER OF BOTH WASHROOMS WITH DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. WASH CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  12. Plainte

    5 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED MALE COOK PREPARING/COOKING EGG AND BACON. THEN HE STARTED TOUCHING THE COOKED BACON WITH BARE HAND, NOT WEARING GLOVES OR USING TONG,OR SPATULA TO PICK UP FOODS. STATED TO MANAGER THAT INSPECTOR DISCUSSED NO BARE AND CONTACT ON READY TO EAT FOOD ON THE REPORT DATED 2/5/15. EMPLOYEE WASHED HIS HANDS AND WORE A GLOVE AFTER I TOLD HIM NO BARE HAND CONTACT ON READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010(A)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #2081636 DATED 9/6/17. #34-DETAIL CLEAN FLOOR DRAIN BENEATH THE DISH WASHING 3 COMPARTMENT SINK AND MAINTAIN.#35- SEAL NOTICEABLE OPENING ON WALL BEHIND THE FRONT EXPOSED HANDSINK AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN ND SANITIZE THE FOLLOWING: INSIDE MICROWAVE, DRAWER OF THE PREP TABLES, BOTTOM INTERIOR OF THE REACH IN FREEZER WITH FOOD DEBRIS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOOD OF THE DEEP FRYER IN THE FRONT AND REAR PREP AREA WITH DUST/GREASE ACCUMULATED. MUST CLEAN,REMOVE GREASE AND DUST AND MAINTAIN. CEILING VENT COVER OF BOTH WASHROOMS WITH DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. WASH CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  13. Toiles

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE WALK-IN-COOLER COOKED ITALIAN BEEFS AT 47.7F-50.0F. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND ALL HOT FOODS MUST BE MAINTAINED AT 140F OR ABOVE AT ALL TIMES.DISCARDED AND DENATURED SAID FOODS, APPROXIMATELY 5 POUNDS,APPROXIMATELY TOTAL DOLLAR VALUE $30.00 STATED PER MANAGER.CRITICAL VIOLATION 7-38-005(A).
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SALADS,CHICKEN,BEEF, ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS DURING THIS INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL CLEAN SINGLE SERVICE UTENSILS MUST BE PROPERLY STORED (HANDLES-UP) TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPLACE WORNED OUT CUTTING BOARDS WITH DEEP CUTS AT REAR PREP AREA AND RUSTY BOTTOM OF PREP TABLE AT REAR MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR DRAIN BENEATH THE DISHWASHING 3 COMPARTMENT SINK AND FLOOR IN THE REAR DRY STORAGE AREA IN NEED FOR FURTHER CLEANING AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON MENU BOARD ALONG THE FRONT FOOD PREP AREA AND SEAL NOTICEABLE OPENING ON WALL BEHIND THE FRONT EXPOSED HANDSINK AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVÉ PETITE EAU D'ÉTAT À DRAIN PIPE BENEATH THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTE À LA RÉPONSE PLUMBING LEAK ET MAINTENANT.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS INCLUDING MANAGERS .
  14. Réinspection des toiles

    1 infraction

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • 38 Instructed facility to install and maintain an exposed handsink at the front prep area to help facilitate proper handwashing. Instructed to ensure sink has hot and cold running water under city pressure and soap and paper towels. 09/22/2016
  15. Toiles

    8 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPARING SANDWICHES,USING LIQUID SANITIZER INSTEAD OF WASHING HANDS,GOING FROM FRONT PREP AREA TO THE REAR PREP AREA AND RETURNING TO HANDLE FOODS ON GRILL THE EXPOSED HANDSINK IS LOCATED AT REAR DISHWASHING/PREP AREA AT CORNER NEXT TO DISHWASHING 3 COMPARTMENT SINK MORE THAN 25 FEET AWAY ETC.)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE. CRITICAL VIOLATION 7-38-010(A).
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED,ACCUMULATION OF GREASE ALL AROUND THE TOP LID AND ON GROUND FLOOR.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF GREASE.SERIOUS VIOLATION 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION(S)NOT CORRECTED FROM INSPECTION REPORT#1937768 DATED:06/29/2016. 33 Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain. Observed the rear soda box storage rack to be dirty. Instructed facility to clean and maintain. Observed the lower compartments of the fryers to have heavy grease and food accumulation. Instructed facility to clean and maintain. 09/22/2016 34 Observed food, dirt, and grease accumulation on the floors in multiple areas: under the soda box storage rack, under the fryers and all cooking equipment, and under the ice machine. Instructed facility to clean and maintain all. 35 Observed dirt and debris on the walls and ceiling of the walk in cooler. Instructed facility to clean and maintain. 09/22/2016 38 Instructed facility to install and maintain an exposed handsink at the front prep area to help facilitate proper handwashing. Instructed to ensure sink has hot and cold running water under city pressure and soap and paper towels. 09/22/2016 40 Instructed facility to install and maintain a thermometer in all hot holding units. 09/22/2016 INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 5/12/2017. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND MAINTAINED AND REMOVE ALUMINUM FOIL LINERS FROM SHELVING NEAR THE REAR PREP AREA MICROWAVE AND CARDBOARD LINERS FROM BENEATH FOOD EQUIPMENTS WHERE NOTED TO MANAGER AT THIS TIME.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN FAN COUVERTS ET FEUILLES INSCRIVENT AU-DELÀ DE LA GUERRE ET DE LA MAINTENANTE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR DRAIN COVER BENEATH THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REMOVE DUSTS ACCUMULATIONS FROM MENU BOARD ON WALL AND AT CEILING VENTILATION COVERS AT FRONT PREP AREA AND MAINTAIN. DETAIL CLEAN HOOD/FILTERS ABOVE THE FRYERS TO REMOVE GREASE BUILD-UP AT THE FRONT PREP AREA AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED BURNT-OUT LIGHT BULBS AT REAR STORAGE ROOM.INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  16. Réinspection des toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed torn gaskets on the front cooling unit doors. Instructed facility to replace and maintain.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain. Observed the rear soda box storage rack to be dirty. Instructed facility to clean and maintain. Observed the lower compartments of the fryers to have heavy grease and food accumulation. Instructed facility to clean and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed food, dirt, and grease accumulation on the floors in multiple areas: under the soda box storage rack, under the fryers and all cooking equipment, and under the ice machine. Instructed facility to clean and maintain all. Observed cardboard on the floor of the walk in freezer. Instructed facility to remove and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed dirt and debris on the walls and ceiling of the walk in cooler. Instructed facility to clean and maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Instructed facility to install and maintain an exposed handsink at the front prep area to help facilitate proper handwashing. Instructed to ensure sink has hot and cold running water under city pressure and soap and paper towels.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Instructed facility to install and maintain a thermometer in all hot holding units.
  17. Toiles

    9 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • Observed an employee touch a washcloth left in a bleach solution then proceed to handle bread and cheese without washing hands. Observed employee touch clothes and hat and proceed to touch food without washing hands. Also observed employee handle ready to eat foods (egg sandwich) with bare hands. Instructed facility that employees must wash hands with soap and water at an exposed handsink at every possible point of contamination and that there is to be no bare hand contact with ready to eat foods. Critical citation issued 7-38-010(a).
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • Observed a heavy buildup of grease and food debris on the outside grease receptacle lid and surrounding ground area. Instructed facility to clean and maintain so as to help prevent pest harborage and feeding sources. Serious citation issued 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • Previous minor violations not corrected from report # 1522649, dated 2-5-15: Violation 32- "EXPOSED HANDSINK INSTALL NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO INSTALL SHIELD BETWEEN BOTH SINKS." Violation 35- "CEILING VENTS AND LIGHT SHIELDS NOT CLEAN, MUST CLEAN AND BETTER MAINTAIN DAILY." Violation 45- "NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE." Instructed facility to comply with all and maintain. Serious citation 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed torn gaskets on the front cooling unit doors. Instructed facility to replace and maintain.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain. Observed the rear soda box storage rack to be dirty. Instructed facility to clean and maintain. Observed the lower compartments of the fryers to have heavy grease and food accumulation. Instructed facility to clean and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed food, dirt, and grease accumulation on the floors in multiple areas: under the soda box storage rack, under the fryers and all cooking equipment, and under the ice machine. Instructed facility to clean and maintain all. Observed cardboard on the floor of the walk in freezer. Instructed facility to remove and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed black, mold-like substance on the caulking at the exposed handsink and three compartment sink. Instructed facility to remove caulk, clean areas, recaulk, and maintain. Observed dirt and debris on the walls and ceiling of the walk in cooler. Instructed facility to clean and maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Instructed facility to install and maintain an exposed handsink at the front prep area to help facilitate proper handwashing. Instructed to ensure sink has hot and cold running water under city pressure and soap and paper towels.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Instructed facility to install and maintain a thermometer in all hot holding units.
  18. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • EXPOSED HANDSINK INSTALL NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO INSTALL SHIELD BETWEEN BOTH SINKS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING VENTS AND LIGHT SHIELDS NOT CLEAN, MUST CLEAN AND BETTER MAINTAIN DAILY,
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • PAS DE FORMATION À LA MANIPULATION DES ALIMENTS DANS LES CERTIFICATS D'ILLINOÏS À CE MOMENT-LÀ DE L'INSPECTION,
  19. Réinspection des toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOODS INSIDE COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • EXPOSED HANDSINK INSTALL NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO INSTALL SHIELD BETWEEN BOTH SINKS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CAN OPENER ATTACHED TO PREP TABLE, EXHAUST HOOD, DEEP FRYER CABINET AND EXTERIOR BETWEEN COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR ALONG WALL BASE, BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE FOOD DEBRIS AND GREASE DAILY. FLOOR TILE CRACKED IN AREAS. INSTRUCTED TO REPLACE ALL DAMAGED FLOOR TILE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • LIGHT AND VENTILATION COVERS THROUGH-OUT PREMISES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE HEAVY DUST BUILD-UP. CAULK NOT MAINTAINED ALONG BACKSPLASH OF THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE MOLDY CAULK AND RE-CAULK.
  20. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES NOT MAINTAINING PROPER TEMPERATURE. INTERNAL TEMPERATURE OF FRONT DISPLAY COOLER AT 49.0 F WHILE STORING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED THAT COOLER MUST MAINTAIN 40 F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A). "HELD FOR INSPECTION" TAG PLACED ON COOLER.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARADOUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENT DURING STORAGE, DISPLAY AND SERVICE. FOUND 30-2 OZS AND 3- 6 OZS OF COLE SLAW AT 52.5 F, 13-8 OZS OF MILK AT 51.8 F TO 53.4 F. INSTRUCTED THAT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 40 F OR BELOW. MANAGER VOLUNTARILY DENATURED AND DISCARDED 12LBS, VALUE $ 36. CRITICAL CITATION ISSUED 7-38-005(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOODS INSIDE COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • EXPOSED HANDSINK INSTALL NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO INSTALL SHIELD BETWEEN BOTH SINKS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CAN OPENER ATTACHED TO PREP TABLE, EXHAUST HOOD, DEEP FRYER CABINET AND EXTERIOR BETWEEN COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR ALONG WALL BASE, BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE FOOD DEBRIS AND GREASE DAILY. FLOOR TILE CRACKED IN AREAS. INSTRUCTED TO REPLACE ALL DAMAGED FLOOR TILE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • LIGHT AND VENTILATION COVERS THROUGH-OUT PREMISES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND REMOVE HEAVY DUST BUILD-UP. CAULK NOT MAINTAINED ALONG BACKSPLASH OF THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE MOLDY CAULK AND RE-CAULK.
  21. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Interior of ice machine, exterior of cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Light and ventilation covers thought-out prep area not cleaned. Instructed to detail clean and remove dust built-up.
  22. Toiles

    11 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES, OBSERVED FOOD HANDLERS PERFORMING MULTIPLE ACTIVITIES AND RETURNING TO PREP AREAS TO HANDLE POTENTIALLY HAZARDOUS FOODS, HOWEVER NOT WASHING THEIR HANDS, ONE OF THE FOOD HANDLERS RINSED HIS HAND TWICE INSIDE THE 3PART SINK. (ACTIVITIES; CLEANING EQUIPMENT, REMOVING FOOD DEBRIS FROM PREP TABLES WITH SOILED TOWELS, REMOVING SOILED POT AND PANS, ETC.) INSTRUCTED, HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION WITH WARM WATER AND SOAP AT THE EXPOSED SINK. THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • INADEQUATE UTENSILS SANITATION. OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMONSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • CLEAN MULTI-USE UTENSILS IMPROPERLY STORED ON STORAGE SHELVES AT REAR DISH WASHING AREA. INSTRUCTED TO PROPERLY STORED/INVERT AND MAINTAIN TO PREVENT CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NO SPLASH GUARD BETWEEN 3PART SINK AND EXPOSED SINK, CUTTING BOARDS IN POOR REPAIR, AND PLASTIC CURTAINS INSIDE WALK IN FREEZER BROKEN; INSTRUCTED TO PROVIDE SPLASH GUARD, REPLACE CUTTING BOARDS AND REPLACE PLASTIC CURTAINS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, CAN OPENER, MICROWAVE OVEN, SLICER, SHELVING UNITS, AND EXTERIOR OF ICE MACHINE, ALSO MUST REMOVE CARDBOARD COVERING FROM SHELVING UNITS INSIDE THE WALK IN COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DEBRIS/FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT PREP AREAS, STORAGE ROOMS AND MENS WASHROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DRIED FOOD DEBRIS ON WALLS AT REAR PREP/DISH WASHING AREA, INSTRUCTED TO CLEAN/SANITIZE WALLS BEHIND COOKING EQUIPMENT AND 3PART SINK AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • NOTED CLUTTER INSIDE REAR STORAGE ROOMS, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLER AT FRONT PREP AREA NOT WEARING HAIR RESTRAINT, INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • CLEANING TOWELS AND ICE SCOOP IMPROPERLY STORED, INSTRUCTED TO PROPERLY STORED ICE SCOOP TO PREVENT CONTAMINATION AND TOWELS IN AN APPROVED SANITIZER.
  23. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO CLEAN AND RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD AND RE CAULK AROUND 3 COMPARTMENT SINK AND EXPOSED HAND SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN PLASTIC STORAGE RACKS WITH BLACK MOLD LIKE BUILD UP INSIDE WALK-IN COOLER, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, FAUCET NECK AT EXPOSED HAND SINK AND 3 COMPARTMENT SINK.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING TILES AND LIGHT SHIELDS WITH HEAVY DUST HANGING AND GREASE BUILD-UP ABOVE FRONT SERVICE/PREP AREA.-----------MUST REPLACE MISSING CEILING TILE (WITH EXPOSED INSULATION) ABOVE HOT HOLDING UNIT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTION DE PROVIDER LES MOYENS VISIBLES INSIDER TOUS LES COOLEURS ET LES LIBERTÉS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.
  24. Toiles

    8 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
    • 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT REAR PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; FREEZER, HOT HOLDING BOXES, CAN OPENER, STOVE AND FRYERS, UPPER PANEL OF ICE MACHINE AND MEAT SLICE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREP AREAS AND STORAGE ROOMS, UNDER EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 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 CLEAN SOUTH WALL BEHIND GYRO MACHINES.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS MUST BE PROPELY STORED.
  25. Plainte

    8 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.//OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPS.SLICED TOMATOES,CUM CUMBER SAUCE,TUNA SALAD,1 1/2 DOZ OF EGGS TEMPED BETWEEN 45.9F-47.5F/MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $75.00/25LBS
    • 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.//NEED NAMES, DATES & TIMES ON FOOD ITEMS IN STORAGE.
    • 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.//MUST PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN FRONT AREA/REMOVE ALL TO LARGE POTS TO PROPERLY WASH RINSE & SANITIZE IN 3COMP.SINK/PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS IN PREP AREA NOT BETWEEN EQUIPMENT/INVERT ALL POTS & PANS IN PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REMOVE RUSTY SIDES INSIDE OF TOP AREA OF ICE MACHINE/STAIN & BADLY PITTED CUTTING BOARD IN PREP AREA./NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE.
    • 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.//SOME SHELVES IN COOLERS DRY STORAGE ,INTERIOR, EXTERIOR NEED CLEANING./INSIDE ICE MACHINE NEED DETAIL CLEANING
    • 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 UNDER AROUND STOCK NEED DETAIL CLEANING & ALONE THE WALL IN REAR STORAGE,WALK IN COOLER WALK IN FREEZER PREP AREA THROUGH PREMISES/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.
    • 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.//MUST REPAIR HOT WATER HANDLE ON EXPOSED HAND BOWL IN PREP AREA.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair.//NEED HAIR RESTRAINTS ON ALL FOOD HANDLERS WHEN PREPAIRING UNPROTECTED FOOD ITEMS IN PREP AREA

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