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CHARTWELL'S DINING

2250 N SHEFFIELD AVE, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

CHARTWELL'S DINING a été inspecté 22 fois par Chicago Department of Public Health depuis le 7 janvier 2010. La dernière inspection, le 2 juillet 2026, n'a relevé aucune infraction.

3 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 0 infraction relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 10 fois dans 7 inspections distinctes, la plus récente le 10 octobre 2024. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 4 fois dans 2 inspections distinctes, la plus récente le 10 octobre 2024. 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 4 fois dans 4 inspections distinctes, la plus récente le 9 mars 2017. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 33 fois dans 14 inspections distinctes, la plus récente le 2 juillet 2025. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

  • Bâtiment, plomberie et entretienRisque faible

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

    Relevé 21 fois dans 12 inspections distinctes, la plus récente le 10 octobre 2024. Par exemple : INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ

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.

22 inspections

  1. Toiles

    0 infraction

  2. Plainte

    1 infraction

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED MINOR GREASE SPILLS INSIDE OF COOKING FRYERS LOCATED AT 312 STATION. MUST CLEAN AND MAINTAIN.
  3. Toiles

    6 infractions

    • 13. ALIMENTS EN BONNE CONDITION, SAUVETE ET NON ADAPTÉS
      • NOTED DICED HAM IN "312" KITCHEN AREA AT COOKSLINE COOLER WITH WHITE AND GREEN MOLD. APPROXIMATELY 2 LBS AT $7. PERSON IN CHARGE DISCARDED AND DENATURED PRODUCT. PRIORITY VIOLATION 7-40-050(A) CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS DICED SAUSAGE IN FOUR CONTAINERS AT 43 F STORED IN "312" KITCHEN AND VEGAN CHILI 53 F AND BEEF CHILI 51.9 F IN THE MEAT AND DAIRY WALK-IN COOLER. AT APPROXIMATELY 30 LBS VALUED $70 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED DRY SEASONSINGS IN ABSURD BIRD KITCHEN, BAKERY, 312 KITCHEN PREP AREA AND IN HOMESTYLE KITCHEN IN UNLABELED CONTAINERS. INSTRUCTED TO PROVIDE LABELS OF ITEMS' COMMON NAME WHEN REMOVED FROM ITS ORIGINAL CONTAINER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CUTTING BOARDS AT ABSURD BIRDS COOK STATION AND STORED ON SHELVES IN KITCHEN WITH DEEP CUTS AND STAINED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NOTED NO COVERED RECEPTACLE IN UNISEX KITCHEN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED BROKEN CEILING TILE IN DISHROOM ABOVE HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Toiles

    4 infractions

    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED HIGH-TEMPERATURE DISH MACHINE FINAL RINSE RECORDED ON EXTERIOR DIGITAL GUAGE READING 200F FOR FINAL RINSE MEASURED AT MANIFOLD. A WATERPROOF HIGH-TEMPERATURE THERMOMETER WAS SENT THROUGH THE DISH MACHINE AND READ 160F AT THE PLATE SURFACE. THE EXTERIOR DIGITAL THERMOMETER MUST REFLECT ACCURATE TEMPERATURE FOR THE FINAL RINSE ON THE MACHINE. THE MACHINE WAS NOT IN USE AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION7-38-005 NO CITATION HAS BEEN ISSUED AT THIS TIME.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LOW HOT WATER PRESSURE AT THE FRONT SERVICE AREA 312 GRILL. RESTORE HOT WATER PRESSURE AND MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED BUILDUP OF ICE ON WALK-IN FREEZER DOOR. REMOVE ICE AND MAINTAIN DOOR AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED WATER INSIDE LIGHT SHIELDS IN WALK-IN COOLERS. REMOVE WATER AND MAINTAIN LIGHTS IN A CLEAN AND DRY CONDITION.
  5. Toiles

    7 infractions

    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • FOUR DIFFERENT COOLERS ON SITE ARE NOT IN WORKING CONDITION. TAGGED "FIELD FOR INSPECTION" DO NOT USE. NO FOOD IS STORED INSIDE THE UNIT. INSTRUCTED TO REPAIR UNITS. PRIORITY VIOLATION: 7-38-005.NO CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • MUST NOT STORE CLEAN CUTTING BOARDS ON THE BACK SPLASH OF THE THREE-COMPARTMENT SINK. MANAGER CORRECTED THE ISSUE BY REMOVING SAID, CUTTING BOARDS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE ALUMINUM FOIL AS A LINER FOR COOKING EQUIPMENT. REMOVE SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WRAPPED NECK FAUCET WITH LINENS AT ONE COMPARTMENT SINK AT CATERING AREA. ALSO, THE HANDWASHING SINK IN THE KITCHEN IS SLOWLY DRAINING. IT MUST REPAIR. DRAIN HOSES FROM CEILING DRAINS AT THE HANDWASHING SINK IN THE DELI/SALAD AREA. INSTRUCTED TO RE-LOCATED TO A FLOOR DRAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • KEEP THE FLOOR DRY UNDER THE ICE MACHINE AND SINKS IN THE PREP AREA. RE-ROUTE DRAIN HOSES TO FLOOR DRAINS UNDER MENTIONED UNITS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE
  6. Toiles

    1 infraction

    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED WATER INSIDE PROTECTIVE SHEILD OF LIGHTING WITHIN WALK-IN COOLER. REMOVE WATER AND MAINTAIN LIGHT.
  7. Plainte

    18 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDWASHING SINK AT MAIN PREP AREAS NOT ACCESSIBLE FOR HANDWASHING. OBSERVED FOOD CARTS(WITH FOOD ON TOP IT) BLOCKING THE HANDSINKS IN TWO DIFFERENT LOCATION: PIZZA PREP AREA AND MAIN KITCHEN. UPON MY REQUEST BOTH CARTS WERE REMOVED FROM IN FRONT OF SAID SINKS AND ACCESSIBLE FOR HAND WASHING . PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO SOAP PROVIDED AT HANDWASHING SINK AT "REVOLUTION" COFFEE AREA. UPON MY REQUEST SOAP WAS PROVIDED. PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDWASHING SINK AT "CLUCK" PREP AREA NOT ACCESSIBLE. ONE HANDWASHING SINK HAS DISCHARGE HOSE INSTALLED FROM CEILING AT INSIDE THE BOWL,THE OTHER SINK IS USED TO DUMP ICE FROM DISPLAY PREP COOLER. INSTRUCTED TO REMOVE AND RELOCATE SAID HOSES, ALSO INSTALL ONE COMPARTMENT SINK TO ACCOMMODATE THE NEEDS OF THE EMPLOYEE/WORKING AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOOD AT IMPROPER TEMPERATURE IN DIFFERENT COOLER OF PREMISES: 16oz OF HALF AND HALF CREAM AT TEMP OF 54.3F; THREE KIND OF CREAM CHEESES AT TEMP OF 54F AND WHIPPED CREAM AT TEMP OF 54F,MENTIONED PRODUCTS WERE STORED INSIDE THE DISPLAY COOLER AT BREAKFAST LINE. ALSO MARINATE RAW CHICKEN AT TEMP OF 44.6F TO 46F STORED INSIDE THE WALK-IN COOLER .PASTA SALAD WITH CHEESE AT TEMP OF 48.7F TO 52F STORED AT DISPLAY COOLER AT TRAY LINE OF "CLUCK" PLACE AREA.COLD FOOD MUST MAINTAIN TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURED. POUND 10,VALUE 20. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • FOUND DISPLAY COOLER AT SERVING BREAKFAST LINE AT IMPROPER AIR TEMPERATURE 50F TO 54F.TCS FOOD WERE STORED INSIDE AND ON TOP MENTIONED UNIT: CREAM CHEESES,HALF AND HALF. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST PROVIDE COMMON NAME AT DRY FOOD STORED INSIDE CONTAINERS AT STORAGE AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MISSING HANDLE AT DOOR OF 4-BURNER STOVE IN THE KITCHEN ,NEED TO REPLACE
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CONDENSER UNIT AT WALK-IN FREEZER IN CATERING AREA AT FIRST FLOOR WITH EXCESS ICE BUILD UP ON UNIT AND SHELVES INSTRUCTED TO REPAIR CAUSE
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BLACK CRATES USED FOR FOOD ELEVATION INSIDE THE WALK-IN COOLER MUST REMOVE AND REPLACE WITH RAISED SHELVES.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NOTED PREMISES USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 195F; HOWEVER NOTED NO TEMPERATURE TEST STRIPS. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR,STRIPS/STICKERS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN UNDER THE CHARCOAL GRILL AND REMOVE ALUMINUM FOIL IN THE KITCHEN
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • HOT WATER PROVIDED AT METERED WASHBOWLS AT TEMP OF 79.5F INSIDE THE STAFF WASHROOMS IN THE KITCHEN AND WASHROOM AT CATERING AREA AT FIRST FLOOR AT TEMP OF 69.7F. ISSUE WAS RESOLVED AND HOT WATER PROVIDED ON BOTH MENTION LOCATIONS: WASHROOM IN THE KITCHEN PRESENTLY HOT WATER TEMP OF 100.5F AND AT WASHROOM BY THE CATERING AREA WATER TEMP OF 113F. PRIORITY VIOLATION:7-38-030(C),CITATION ISSUED
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • ADDITIONAL STOPPERS ARE NEEDED AT 3 COMPARTMENT SINK IN "BROWNSTONE" COFFEE AREA -
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MECHANICAL DRAIN STOPPERS AT WASH COMPARTMENT SINK IN DISH ROOM IS LEAKING,REPAIR CAUSE
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO LID PROVIDED AT RECEPTACLE INSIDE THE STAFF WASHROOM IN THE KITCHEN,INSTRUCTED TO PROVIDED
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALK-IN COOLER AT CATERING AREA DEBRIS ON FLOOR UNDER SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • EXCESS SPILLAGE/RUST AT CEILING TILES AT CATERING AREA AT SECOND FLOOR, INSTRUCTED TO REPLACE SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FILTERS AT "CLUCK" PREP AREA ARE IN POOR REPAIR,INSTRUCTED TO REPLACE.
  8. Toiles

    4 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • 2-301.14-OBSERVED FOOD HANDLER HANDLING RAW CHICKEN AT GRILL STATION WITH SINGLE USE GLOVES ON, THEN SAID FOOD HANDLER REMOVED GLOVES, PUT ON NEW GLOVES AND THEN BEGAN CHOPPING VEGETABLES AT PREP TABLE, IN HOT LINE PRODUCTION KITCHEN. FOOD HANDLER FAILED TO WASH HANDS BEFORE PUTTING ON SINGLE USE GLOVES. ALSO OBSERVED FOOD HANDLER HANDLE CASH/CREDIT TRANSACTION AT REGISTER AT BROWNSTONE COFFEE STATION, THEN PUT ON GLOVES AND BEGAN PREPARING BREAKFAST SANDWICH FOR CUSTOMERS CONSUMPTION. FOOD HANDLER FAILED TO WASH HANDS BEFORE PUTTING ON SINGLE USE GLOVES. INFORMED MANAGER THAT HANDS MUST BE WASHED AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATE THE HANDS AND BEFORE PUTTING ON SINGLE USE GLOVES AND INITIATING A TASK THAT INVOLVES WORKING WITH FOODS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY VIOLATION #7-38-010 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS IN THE FOLLOWING AREAS -FRONT HOT LINE SELF SERVICE PREP AREA -EMPLOYEE RESTROOM ADJACENT TO MAIN KITCHEN -SHARED CUSTOMER/EMPLOYEE RESTROOMS ON 1ST FLOOR INFORMED MANAGER THAT HAND SINKS MUST HAVE HAND WASHING SIGNAGE. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AND MAINTAIN AT ALL TIMES.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11(A;B1-4,6,7;C;D)- OBSERVED PRE PACKAGED PASTRY ITEMS, RICE CRISPY TREATS, COOKIES, ETC. STROED AT FRONT COUNTER, AT BROWNSTONE COFFEE STSTION, FOR CUSTOMER SELECTION WITHOUT PROPER LABELS. INFORMED MANAGER THAT PRE PACKAGED ITEMS MUST HAVE PROPER LABEL, INGREDIENTS, COMMON NAME, ETC. INSTRUCTED MANAGER TO PROVIDE LABELS AND MAINTAIN AT ALL TIMES.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12- OBSERVED BULK FOOD CONTAINERS STORED IN BAKE SHOP AREA WITH NO LABELS. INFORMED MANAGER THAT ONCE FOOD IS REMOVED FROM ORIGINAL CONTAINER BULK FOOD CONTAINERS MUST HAVE PROPER LABEL. INSTRUCTED MANAGER TO PROVIDE LABELS. MAINTAIN AT ALL TIMES.
  9. Réinspection de la plainte

    2 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FILTERS IN THE KITCHEN, SCRAMBLER AND RANCH/DELI AREAS WITH EXCESSIVE GREASE ACCUMULATION. CEILING VENTS THROUGHOUT DINING AREA HAVE EXCESSIVE DUST ACCUMULATION. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED OFFICE IN PREP AREA WITH EXCESSIVE CLUTTER ON THE FLOORS. INSTRUCTED TO ORGANIZE. ELEVATE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.
  10. Plainte

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 15 LIVE SMALL FLIES ON THE WALLS OF THE DISH MACHINE ROOM. INSTRUCTED TO REMOVE FLIES, CLEAN AND SANITIZE AFFECTED AREA, AND CONTACT PEST CONTROL PROVIDER FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED SOAP DISPENSER IN PREP ARE DETACHED FROM WALL. RUST ON STORAGE RACKS IN THE FOLLOWING AREAS; WALK-IN PRODUCE COOLER, COLD PREP COOLER, AND DAIRY COOLER. CUTTING BOARDS IN NEED OR REPAIR/REPLACE THROUGHOUT PREP AREAS. DISCONTINUE USE OF MILK AND BREAD CRATES FOR STORAGE RACKS. ALSO, PREP COOLER DRAWER IS BROKEN IN THE RANCH/DELI AREA. INSTRUCTED TO REPAIR RACKS SO THEY ARE SMOOTH AND EASILY CLEANABLE, REPAIR BROKEN DRAWER, AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED INTERIOR CONTACT SURFACES OF THE COOLERS ON THE SOUTH WALL IN THE PREP AREA ARE NOT CLEAN, FOOD DEBRIS PRESENT. EXTERIOR CONTACT SURFACE OF ICE MACHINES HAVE CALCIUM BUILD UP. LOWER PREP TABLE AT 3-COMP SINK IS NOT CLEAN, UNKNOWN SUBSTANCE PRESENT. POT & PAN RACKS NEXT TO 3-COMP SINK NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS (CORNERS) THROUGHOUT PREP AREAS NOT CLEAN, DRIED FOOD DEBRIS PRESENT. ALSO, FLOOR DRAINS HAVE EXCESSIVE DRIED FOOD DEBRIS PRESENT. DETAIL CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FILTERS IN THE KITCHEN, SCRAMBLER AND RANCH/DELI AREAS WITH EXCESSIVE GREASE ACCUMULATION. CEILING VENTS THROUGHOUT DINING AREA HAVE EXCESSIVE DUST ACCUMULATION. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED LIGHT SHIELDS IN THE PREP AREA WITH UNKNOWN DEBRIS PRESENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED OFFICE IN PREP AREA WITH EXCESSIVE CLUTTER ON THE FLOORS. INSTRUCTED TO ORGANIZE. ELEVATE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.
  11. Réinspection des toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Commentaires de l'inspecteur : DOIVENT ÉTIQUETER LES CONTENEURS DE STOCKAGE DES ALIMENTS SI LES ALIMENTS NE SONT PAS DANS L'EMBALLAGE ORIGINAL.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN 3- COMP DISH STORAGE AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER DOOR,KITCHEN PREP AREA HOT HOLDING CABINET.MUST REMOVE RUST FROM PRODUCE & DAIRY WALK IN COOLER SHELVING UNITS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM ALL PREP AREAS,WALK IN COOLERS & DISH WASHING AREAS REACH IN COOLERS,PREP COOLERS,SHELVING UNITS,STORAGE CABINETS,ROLLING & DISH CARTS,PREP TABLES,GRILL TABLES,FRYER CABINETS,EXTERIOR OF GARBAGE CANS,PROOFER ,OVENS,INTERIOR PARTS OF ICE MACHINE IN GARDEN PREP AREA,STEAMER IN HOT PREP AREA,LOWER SHELVES IN POP CABINETS IN DINING AREA,FAN GUARD COVERS IN WALK IN COOLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT THROUGHOUT ALL PREP AREA,DISH WASHING AREAS,WALK IN COOLERS & FREEZERS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Inspector Comments: MUST CLEAN GREASE , FOOD DEBRI AND DUST BULD UP FROM WALLS AND CEILINGS IN COLD PREP AREA & VENTS IN CONVENTIENT STORE.MUST REPAIR OR REPLACE GAP AT WALL BASE IN DRINK WALK IN COOLER,BAKERY PREP AREA DAMAGED WALL BASE,MISSING UPPER WALL PANEL AT ENTRY TO DISH MACHINE AREA & RECAULK HAND SINK IN SAME AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN DELI PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Inspector Comments: MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT IN KITCHEN PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: MUST REPAIR OR REPLACE LEAKY DRAIN LINE AT COMPRESSOR UNIT IN DRINK WALK IN COOLER,SLOW DRAIN AT HAND SINK IN DISH MACHINE AREA
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Inspector Comments: MUST PROVIDE THERMOMETER FOR COFFEE SHOP PREP COOLER
  12. Toiles

    12 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED IN REACH IN COOLER SUCH 10LBS.SLICED ROAST BEEF 46.8F 6/8/16,10LBS. SLICED HAM 46.4F 6/8/16,10LBS. SLICED TURKEY 44.4F 6/8/16.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX. 30LBS.$110.(CRITICAL 7-38-005A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED INADEQUATE,NOT ACCESSIBLE TOILET AND HAND WASHING FACILITIES FOR STAFF.OBSERVED NO HOT RUNNING WATER AT STAFF 2ND FL. TOILET ROOM HAND SINK AND 2ND FL. MAIN KITCHEN SALAD PREP AREA HAD A ROLLING CART STORED IN FRONT OF HAND SINK AND NO TOWELS.HOT RUNNING WATER WAS RESTORED AND HAND SINK IS NOW ACCESSIBLE AND TOWELS PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(CRITICAL 7-38-030)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF APPX.75 OR MORE LIVE SMALL FLIES FLYING AROUND PREMISES,ON WALLS, CEILINGS , AND IN FLOOR DRAINS IN BAKERY AREA,DISH MACHINE & 3- COMP AREA,COLD & HOT PREP AREA,KITCHEN PREP AREA,GARDEN PREP AREA,COFFEE SHOP PREP AREA,EMPLOYEES LOCKER AREA.LIVE SMALL FLIES CRAWLING AROUND IN FLOOR DRAIN IN DISH MACHINE AREA.REMOVE FOOD BUILD UP FROM FLOOR DRAINS AND CLEAN.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/13/16.(SERIOUS 7-38-020)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • DOIT ÉTIQUETER LES CONTENEURS DE STOCKAGE DES ALIMENTS SI LES ALIMENTS NE SONT PAS DANS L'EMBALLAGE ORIGINAL.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN 3- COMP DISH STORAGE AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER DOOR,KITCHEN PREP AREA HOT HOLDING CABINET.MUST REMOVE RUST FROM PRODUCE & DAIRY WALK IN COOLER SHELVING UNITS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM ALL PREP AREAS,WALK IN COOLERS & DISH WASHING AREAS REACH IN COOLERS,PREP COOLERS,SHELVING UNITS,STORAGE CABINETS,ROLLING & DISH CARTS,PREP TABLES,GRILL TABLES,FRYER CABINETS,EXTERIOR OF GARBAGE CANS,PROOFER ,OVENS,INTERIOR PARTS OF ICE MACHINE IN GARDEN PREP AREA,STEAMER IN HOT PREP AREA,LOWER SHELVES IN POP CABINETS IN DINING AREA,FAN GUARD COVERS IN WALK IN COOLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT THROUGHOUT ALL PREP AREA,DISH WASHING AREAS,WALK IN COOLERS & FREEZERS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOODS OF ALL COOKING EQUIPMENT IN ALL PREP AREAS,DUST BULD UP FROM WALLS AND CEILINGS IN COLD PREP AREA & VENTS IN CONVENTIENT STORE.MUST REPAIR OR REPLACE GAP AT WALL BASE IN DRINK WALK IN COOLER,BAKERY PREP AREA DAMAGED WALL BASE,MISSING UPPER WALL PANEL AT ENTRY TO DISH MACHINE AREA & RECAULK HAND SINK IN SAME AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN DELI PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT IN KITCHEN PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR OR REPLACE LEAKY DRAIN LINE AT COMPRESSOR UNIT IN DRINK WALK IN COOLER,SLOW DRAIN AT HAND SINK IN DISH MACHINE AREA
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETER FOR COFFEE SHOP PREP COOLER
  13. Toiles

    7 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED COOKED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SPLASH GUARDS ARE NEEDED ON ALL EXPOSED HAND SINKS IN KITHCEN, RANCH AND SEASONS. INSTALL AND MAINTAIN SPLASH GUARDS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED INTERIOR OF REACH IN REFRIGERATORS IN "KITCHEN" UNCLEAN NEXT TO HANDSINK. CLEAN ALL GASKETS ON ALL REACH IN REFRIGERATORS AND REPAIR/REPLACE ALL TORN GASKETS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR UNCLEAN IN SUSHI DEPARTMENT. OBSERVED FLOORS UNCLEAN IN ALL WALK IN FREEZERS. CLEAN AND MAINTAIN FLOORS. OBSERVED FLOOR KITHCEN UNDER STEAMER UNCLEAN. CLEAN AND MAINTAIN. OBSERVED LEAKING WATER ON FLOOR COMING FROM REEFRIGERATION UNIT IN SEASONS. REMOVE STANDING WATER AND MAINTAIN FLOOR IN A CLEAN DRY CONDITION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALL BEHIND ICE MACHINE. UNCLEAN. CLEAN AND MAINTAIN WALL.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED INADEQUATE LIGHTING IN REACH IN REFRIGERAOR IN SEASONS. INSTALL AND MAINTAIN ADEQUATE LIGHTING.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED ALOT OF UNUSED EQUIPMENT THROUGHOUT RESTAURANT. MAKE SURE ALL UNUSED EQUIPMENT IS PROPERLY DRAINED CLEANED AND STORED. OBSERVED MULTIPLE UNUSED EQUIPMENT LEADING TO GARBAGE AREA. ANY OLD/BROKEN EQUIPMENMNT THAT IS NOT MEANT FOR USE MUST BE REMOVED FROM PREMISES.
  14. Réinspection des toiles

    0 infraction

  15. Toiles

    7 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED INSIDE INTERIOR PANEL OF ICE MACHINE WITH PINKISH,YELLOWISH SLIMY MOLD LIKE SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. ICE IS BEING USE FOR HUMAN CONSUMPTION. MUST TURNED OFF MACHINE AND REMOVE ICE AND CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FRONT, WEST EXIT DOOR AND SIDE DOOR BESIDE THE DELIVERY DOOR NOT RODENT/INSECTS PROOFED WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOORS. CITATION ISSUED SERIOUS 7-38-020.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL CLEAN UTENSILS POTS,PANS, BOWLS, TRAYS MUST BE STORED UPSIDE DOWN/INVERTED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST RE CAULK THE FOLLOWING: EXPOSED HAND SINK OF THE BAKERY DEPT, EXPOSED HAND SINK IN THE DISH WASHING AREA, EXPOSED HAND SINK IN THE TACO SERVING AREA AND MAINTAIN.(CAULK ARE ALL WORN OUT).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN IN DETAIL INSIDE THE CABINET UNDER THE PEPSI MACHINE AND UNDER THE MILK DISPENSER MACHINE IN THE DINING AREA ,2ND FLOOR AND MAINTAIN. ALSO CLEAN IN DETAIL AND SANITIZE INSIDE THE PIZZA CASE AND ALL EXTERIOR PART OF THE BULK FOOD DRY CONTAINER IN THE BAKERY DEPARTMENT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN IN DETAIL THE FLOOR INSIDE THE WALK IN FREEZER OF THE BAKERY DEPARTMENT, WALK IN FREEZER OF THE MAIN KITCHEN, AND DRY STORAGE ROOM 1ST FLOOR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BURNED OUT LIGHT BULBS (X5)IN ALL THE HOODS IN THE MAIN KITCHEN. MUST REPLACE AND MAINTAIN.
  16. Toiles

    2 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE, INSIDE OF ICE MACHINE OBSERVED BROWN SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. ICE IS BEING USE FOR HUMAN CONSUMPTION. MUST TURNED OFF MACHINE REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED.ICE MACHINE WAS CLEANED AND SANITIZED DURING INSPECTIO. SERIOUS VIOLATION 7-38-005(A).
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • EXPOSED HANDWASH SINK LOCATED IN MAIN KITCHEN FOOD PREP AREA IS SLOW DRAINING. MUST REPAIR.
  17. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE CEILING TILES ABOVE THE POTWASH AREA. REPLACE BROKEN BASEBOARD TILES IN THE DAIRY COOLER.
  18. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED OPEN DISPLAY COOLER IN THE 1ST FLOOR COFFEE SHOP WITH AN AIR TEMPERATURE OF 58.8F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SANDWICHES, SALADS, CUT FRUIT AND YOGURT. UNIT TAGGED HELD FOR INSPECTION. DO NOT USE COOLER UNTIL HELD FOR INSPECTION TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-005A.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED GRAVY AT 46.4F, PASTAS AT 43.8F, YOGURT AT 45.5-46.9F, COTTAGE CHEESE AT 44.2F, TURKEY SANDWICH AT 49.8F, FRUIT CUP AT 48.2F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $90. CRITICAL VIOLATION 7-38-005A.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS, CEILING AND EQUIPMENT IN THE PREP AREAS, DINING AREAS AND DISHWASH AREAS. OVER 100 LIVE FRUIT FLIES WERE OBSERVED IN THE PREP AREAS OF THE COFFEE SHOP, FOOD PLATFORMS UPSTAIRS, POTWASH AND DISHWASH AREAS IN THE MAIN KITCHEN. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR OF THE DAIRY WALK-IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE CEILING TILES ABOVE THE POTWASH AREA. REPLACE BROKEN BASEBOARD TILES IN THE DAIRY COOLER.
  19. Consultation

    4 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. MUST PROVIDE HOT WATER AT NEWLY INSTALLED EXPOSED HAND SINKS (2) AT PLATFORM #1 PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • VIOLATION FROM 3-18-10 MAY REMAIN UNTIL NEXT FULL INSPECTION
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • VIOLATION FROM 3-18-10 MAY REMAIN UNTIL NEXT FULL INSPECTION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VIOLATION FROM 3-18-10 MAY REMAIN UNTIL NEXT FULL INSPECTION.
  20. Empoisonnement alimentaire présumé

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED A MISSING VENTILATION HOOD FILTER FROM THE COOKING LINE IN THE MAIN PREP AREA. MUST PROVIDE.
    • 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. DETAIL CLEAN THE ROTISSERIE RACKS IN THE OVEN AND THE HANDSINK IN THE GRILL AREA AND INTERIOR OF OVEN IN MARKET FRESH AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE DUST ON THE CEILING TILES SURROUNDING THE EXHAUST VENTS IN THE MAIN PREP AREA.
  21. Suppression des étiquettes

    0 infraction

  22. Toiles

    4 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING WHILE DISHES BEING WASHED. FINAL RINSE GAUGE READING 158F, WITH C.D.P.H. INTERNAL THERMOMETER USED DURING FINAL RINSE @ 149.5F. LICENSEES DISHMACHINE TEMPERATURE LOGS RECORDED A FINAL RINSE TEMPERATURE OF 140F @ 7:30 AM AND CORRECTIVE ACTION NOTED OF CALLING FOR REPAIR. INSTRUCTED MANAGEMENT PROPER CORRECTIVE ACTION WOULD BE TO STOP USAGE OF MACHINE, SET THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE AND HAND WASH ALL DISHWARE. MANAGEMENT DID SO DURING INSPECTION. SERVICE REPAIR ARRIVED DURING INSPECTION AND UNABLE TO REPAIR DURING INSPECTION DUE TO LACK OF PARTS NEEDED. MACHINE TAGGED HELD FOR INSPECTION, MUST NOT USE UNTILL REPAIRED AND MAINTAINS FINAL RINSE OF 180F OR ABOVE. FAX REQUEST FOR INSPECTION AND TAG REMOVAL TO 312-746-4240 AND CONTACT SUPERVISOR SALAZAR @ 312-497-0047.
    • 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 OF BAKERY FREEZER WITH DEBRIS, MUST CLEAN AND MAINTAIN.
    • 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. WATER DAMAGED CEILING TILE IN 1ST FLOOR MAIN DRY STORAGE ROOM MUST REPLACED.
    • 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. THREADED NOZZLE ON THREE COMPARTMENT SINK IN "BROWNSTONE" PREP,1ST FLOOR MUST BE REMOVED. SPRAY ARM IN DISH ROOM MUST NOT HANG BELOW SINK BASIN TOP AS NOT TO BE SUBMERGED IN POSSIBLE WATER. MUST REPAIR.

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