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CHI CAFE, LLC

2160 S ARCHER AVE, CHICAGO, IL 60616 · Restaurant

Résumé des inspections

CHI CAFE, LLC a été inspecté 33 fois par Chicago Department of Public Health depuis le 22 janvier 2010. La dernière inspection, le 23 juillet 2025, a relevé 3 infractions.

3 des 33 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Ravageurs et Contrôle de la température des aliments.

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 5 inspections distinctes, la plus récente le 16 mars 2022. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 9 fois dans 7 inspections distinctes, la plus récente le 7 juin 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 5 fois dans 3 inspections distinctes, la plus récente le 27 novembre 2015. 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 3 fois dans 3 inspections distinctes, la plus récente le 31 mai 2024. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Équipement et ustensilesRisque faible

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

    Relevé 60 fois dans 28 inspections distinctes, la plus récente le 7 juin 2024. Par exemple : UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES

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.

33 inspections

  1. Toiles

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING HANDWASH SIGNAGE IN MEN AND WOMENS RESTROOM. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN STORAGE CLOSET NEXT TO RESTROOM. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVÉ LOSSE DEBRIS, DIRT ET DUT BÂTIMENT SUR LES FLEURS ET LES CORNES PAR L'EXERCICE. INSTRUMENTS POUR DÉTAILLER LA FREQUENCY DE FLOORS ET AUGMENTER LA FREQUENCY DE FLOORS. IL FAUT S'EN TENIR À TOUT MOMENT.
  2. Toiles

    0 infraction

  3. Réinspection des toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASING SINK IN THE FRONT SMOOTHIE/ COFFEE STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.112: OBSERVED DEAD ROACHES ON THE FLOORS AND WALLS NEAR THE REAR DISWASHING AREA AND ALONG THE SIDE OF THE CLEAR WINDOW BARRIER BETWEEN THE HOT COOKING LINE AND FRONT SERVICE COUNTER. INSTRUCTED TO REMOVE DEAD ROACHES, CLEAN, SANITIZE AFFECTED SURFACES AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-903.11 (A;B;D): OBSERVED CLEAN SHEET TRAYS STORED ON THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE THE SHEET TRAYS AND REFRAIN FROM STORING CLEAN DISHWASHWARE ON THE FLOOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): OBSERVED THE LOWER INTEROR OF THE NOODLE BOILER EQUIPMENT, STOVES, MICROWAVES AND OVENS WITH FOOD SPLATTERS, SEVERE GREASE BUILD UP AND NOT CLEAN. THE SIDES OF THE COOKING EQUIPMENT ESPECIALLY THE SIDE OF WOK EQUIPMENT WITH GREASE ENCRUSTED AND GRIME. INSTRUCTED TO DEEP CLEAN AND REMOVE ALL BUILD UP AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B): OBSERVED THE FRYER BASKETS STORED INSIDE THE DEEP-FRYING UNITS WITH A BUILD UP OF GREASE AND NOT CLEAN. INSTRUCTED TO DEEP CLEAN FOOD CONTACT SURAFCES AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED A SLOW DRAINING HANDWASHING SINK IN THE REAR FOOD PREP AREA ACROSS FROM THE VENTILATION HOOD. WATER FILLS UP SINK IN APPROXIMATELY 8-10 SECONDS AND SLOWLY DRAINS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11: OBSERVED DAMAGED FLOOR TILES AND FLOORS IN NEED OF REGROUTING THROUGHOUT THE REAR FOOD PREP/ DISHWASHING AREA, THE AREA WHERE THE DRY INGREDIENTS ARE STORED, THE THREE COMPARTMENT SINKS, NEAR THE HOT WATER TANK. OBSERVED STANDING WATER IN THE OPENINGS OF THE FLOOR TILES IN THE MENTIONED AREAS. INSTRUCTED TO REPAIR DAMAGED FLOOR TILES AND REGROUT ALL MENTIONED FLOORS AND WERE ELSE IS NEEDED AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114: OBSERVED EXCESSIVE USE OF CARDBAORD BOXES THROUGHOUT THE REAR FOOD PREP AREA. CARDBOARD BOXES BEING USED A LIDS TO COVER FOOD ITEMS IN THE REFRIGERATORS AND UNDER THE SHELVING UNITS. INSTRUCTED TO REMOVE CARDBOARD BOXES AND ONLY USE SMOOTH AND EASILY CLEANABLE SURFACES FOR LIDS TO COVER FOOD ITEMS.
  4. Toiles

    11 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASING SINK IN THE FRONT SMOOTHIE/ COFFEE STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD ROACHES ON THE FLOORS AND WALLS NEAR THE REAR DISWASHING AREA AND ALONG THE SIDE OF THE CLEAR WINDOW BARRIER BETWEEN THE HOT COOKING LINE AND FRONT SERVICE COUNTER. INSTRUCTED TO REMOVE DEAD ROACHES, CLEAN, SANITIZE AFFECTED SURFACES AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 30-45 RAT DROPPINGD AND 5 MICE DROPPINGS. THE RAT DROPPINGS WERE OBSERVED ON THE FLOOR UNDER THE DRY SPICE STORAGE UNIT IN THE REAR FOOD PREP AREA AND ON THE FAR REAR LEDGE ON THE INTERIOR OF THE LOWER COMPARTMENT OF THE NOODLE BOILER EQUIPMENT. THE MICE DROPPINGS WERE OBSERVED ON A LID OF A WHITE BUCKET IN THE STORAGE CLOSET IN NEAR THE TOILET ROOMS. INSTRUCTED TO REMOVE RAT AND MICE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED THE ICE SCOOP IMPROPERLY STORED ON TOP OF THE ICE MACHINE. ALSO, OBSERVED THE DEEP-FRYING UNITS FILLED WITH GREASE NOT COVERED WHILE THE FACILITY IS NOT OPEN AND OPERATING AT THE TIME OF THE INSPECTION. INSTRUCTED TO PROPERLY STORE ICE SCOOP; FOR EXAMPLE, INSIDE OF A BIN AND KEEP FOOD ITEMS COVERED WHILE NOT IN USE TO AVOID CONTAMINATION.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED CLEAN SHEET TRAYS STORED ON THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE THE SHEET TRAYS AND REFRAIN FROM STORING CLEAN DISHWASHWARE ON THE FLOOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE LOWER INTEROR OF THE NOODLE BOILER EQUIPMENT, STOVES, MICROWAVES AND OVENS WITH FOOD SPLATTERS, SEVERE GREASE BUILD UP AND NOT CLEAN. THE SIDES OF THE COOKING EQUIPMENT ESPECIALLY THE SIDE OF WOK EQUIPMENT WITH GREASE ENCRUSTED AND GRIME. INSTRUCTED TO DEEP CLEAN AND REMOVE ALL BUILD UP AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE FRYER BASKETS STORED INSIDE THE DEEP-FRYING UNITS WITH A BUILD UP OF GREASE AND NOT CLEAN. INSTRUCTED TO DEEP CLEAN FOOD CONTACT SURAFCES AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A SLOW DRAINING HANDWASHING SINK IN THE REAR FOOD PREP AREA ACROSS FROM THE VENTILATION HOOD. WATER FILLS UP SINK IN APPROXIMATELY 8-10 SECONDS AND SLOWLY DRAINS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED FLOOR TILES AND FLOORS IN NEED OF REGROUTING THROUGHOUT THE REAR FOOD PREP/ DISHWASHING AREA, THE AREA WHERE THE DRY INGREDIENTS ARE STORED, THE THREE COMPARTMENT SINKS, NEAR THE HOT WATER TANK. OBSERVED STANDING WATER IN THE OPENINGS OF THE FLOOR TILES IN THE MENTIONED AREAS. INSTRUCTED TO REPAIR DAMAGED FLOOR TILES AND REGROUT ALL MENTIONED FLOORS AND WERE ELSE IS NEEDED AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE USE OF CARDBAORD BOXES THROUGHOUT THE REAR FOOD PREP AREA. CARDBOARD BOXES BEING USED A LIDS TO COVER FOOD ITEMS IN THE REFRIGERATORS AND UNDER THE SHELVING UNITS. INSTRUCTED TO REMOVE CARDBOARD BOXES AND ONLY USE SMOOTH AND EASILY CLEANABLE SURFACES FOR LIDS TO COVER FOOD ITEMS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 04/05/2023, REPORT #2573731 #49) INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR PANEL OF ICE MACHINE, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT TO REMOVE GREASE AND BUILD UP, INTERIORS OF REFRIGERATION UNITS AND FREEZERS, BOTTOM AREA OF FRYERS TO REMOVE HEAVY GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AND EXTERIOR SURFACES OF HOT HOLDING UNITS. #INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND ICE MACHINE TO REMOVE GREASE, DIRT AND PARTICLES. INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT, HOT WATER MACHINE FOR TEA, SINKS, ALL CEILING VENTS IN DINING AREA, KITCHEN AND WASHROOMS TO REMOVE DUST AND INTERIORS OF LIGHT SHIELDS IN KITCHEN TO REMOVE DUST AND PARTICLES. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED
  5. Non-inspection

    0 infraction

  6. Plainte

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HANDWASHING SIGNS IN WASHROOMS; INSTRUCTED TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND BULK STORAGE CONTAINERS ON THE REAR STORAGE SHELF IN KITCHEN NOT LABELED; INSTRUCTED TO LABEL CONTAINERS WITH COMMON NAME OF PRODUCT INSIDE OF THE CONTAINER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR PANEL OF ICE MACHINE, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT TO REMOVE GREASE AND BUILD UP, INTERIORS OF REFRIGERATION UNITS AND FREEZERS, BOTTOM AREA OF FRYERS TO REMOVE HEAVY GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AND EXTERIOR SURFACES OF HOT HOLDING UNITS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND ICE MACHINE TO REMOVE GREASE, DIRT AND PARTICLES. CLEAN FLOOR UNDER STORAGE SHELVES IN CLOSET BETWEEN WASHROOMS. INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT, HOT WATER MACHINE FOR TEA, SINKS, ALL CEILING VENTS IN DINING AREA, KITCHEN AND WASHROOMS TO REMOVE DUST AND INTERIORS OF LIGHT SHIELDS IN KITCHEN TO REMOVE DUST AND PARTICLES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • THE VENTS IN THE HOODED SYSTEM IN THE KITCHEN ABOVE COOKING EQUIPMENT IN NEED OF CLEANING; CLEAN VENTS IN HOOD.
  7. Plainte abrégée

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • LEAK AT FAUCET ON HANDSINK IN FRONT PREP AREA. INSTRUCTED TO CORRECT LEAK AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • THERMOMETERS IN REACH IN COOLER IN NEED OF REPLACING. INSTRUCTED TO CORRECT.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • ICE MACHINE IN NEED OF CLEANING INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS MUST BE ALLOWED TO AIR DRY WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • ALL UTENSILS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZED MANNER. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE CAN OPENER IN OF NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED INSTRUCTED TO CORRECT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOOR UNDER COOK LINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • HOOD VENTILATION IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • LEAK AT FAUCET ON HANDSINK IN FRONT PREP AREA. INSTRUCTED TO CORRECT LEAK AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • THERMOMETERS IN REACH IN COOLER IN NEED OF REPLACING. INSTRUCTED TO CORRECT.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • ICE MACHINE IN NEED OF CLEANING INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS MUST BE ALLOWED TO AIR DRY WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • ALL UTENSILS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZED MANNER. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE CAN OPENER IN OF NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED INSTRUCTED TO CORRECT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOOR UNDER COOK LINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • HOOD VENTILATION IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Réinspection des toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS. INSTRUCTED MANAGER TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RESIDUE ON INTERIOR SURFACE OF ICE MACHINE, FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFAES OF COOKING EQUIPMENT, COOLERS, PREP TABLES, HOLDING UITS, BULK CONTAINERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUST BUILDUP ON CEILING TILES, CEILING VENTS, AND LIGHT SHIELDS IN PREP AREA. OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING GROUT ON FLOOR TILES IN PREP AREA. INSTRUCTED MANAGER TO REGROUT FLOOR TILES AS NEEDED.
  10. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS. INSTRUCTED MANAGER TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 1/4" GAP UNDER FRONT DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OVER 40 MICE DROPPINGS SCATTERED ON FLOOR UNDER SHELVING UNIT IN STORAGE AREA NEAR WASHROOMS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION CITATION ISSUED 7-38-020(A)
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RESIDUE ON INTERIOR SURFACE OF ICE MACHINE, FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFAES OF COOKING EQUIPMENT, COOLERS, PREP TABLES, HOLDING UITS, BULK CONTAINERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • IL N'Y A PAS EU DE RENTRÉE DE DÉCHETS CHEZ LES FEMMES. LE MAÎTRE D'ŒUVRE A ÉTÉ MIS EN PLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUST BUILDUP ON CEILING TILES, CEILING VENTS, AND LIGHT SHIELDS IN PREP AREA. OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING GROUT AND DAMAGED FLOOR TILES IN PREP AREA. INSTRUCTED MANAGER TO REPLACE DAMAGED FLOOR TILES AND REGROUT FLOOR TILES AS NEEDED.
  11. Plainte

    8 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK STORAGE FOOD CONTAINERS NOT LABELED; INSTRUCTED TO LABEL CONTAINERS WITH PROPER NAME OF PRODUCT INSIDE OF CONTAINER.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • FOUND WIPING CLOTHS ON THE PREP COUNTER. INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TOWELS USED FOR DRAIN STOPPERS AT THE THREE COMP SINK; INSTRUCTED TO PROVIDE PROPER DRAIN STOPPERS FOR THE THREE COMP SINKS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: THE EXTERIOR SURFACES OF THE FRYERS, STOVE, STEAMERS, HOT HOLDING UNITS, REFRIGERATION UNITS, BULK STORAGE CONTAINERS, PREP TABLES AND COOKING BURNERS. CLEAN INTERIOR BOTTOM OF FRYERS AND STEAMERS. CLEAN TOP OF STOVE AND TOPS AND BOTTOMS OF PREP TABLES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOORS UNDER AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT INCLUDING SINKS IN NEED OF CLEANING; CLEAN AND MAINTAIN. OBSERVED THE WALLS AROUND BEHIND AND ABOVE KITCHEN EQUIPMENT IN NEED OF CLEANING; CLEAN AND MAINTAIN. OBSERVED GREASE ON THE PIPES ALONG THE WALL BEHIND THE COOKING EQUIPMENT; CLEAN PIPES TO REMOVE GREASE. OBSERVED DUST BUILD UP ON THE CEILING VENTS IN THE KITCHEN AND VENTILATION FANS IN THE WASHROOMS; CLEAN ALL VENTS WHERE NEEDED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOME CRACKED FLOOR TILE IN KITCHEN; REPLACE TILE WHERE NEEDED. ALSO OBSERVED AREAS OF THE FLOOR IN THE KITCHEN THAT NEED TO BE GROUTED; GROUT FLOOR WHERE NEEDED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUST ON THE WALL VENTS NEAR THE CEILING OF THE DINING AREA AND ON THE CEILING STRUCTURE IN THE DINING AREA; CLEAN AND MAINTAIN VENTS AND CEILING STRUCTURE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; CLEAN AND MAINTAIN VENTS IN HOODED SYSTEM.
  12. Toiles

    6 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK STORAGE FOOD CONTAINERS NOT LABELED; INSTRUCTED TO LABEL CONTAINERS WITH PROPER NAME OF PRODUCT INSIDE OF CONTAINER.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • FOUND WIPING CLOTHS ON THE PREP COUNTER. INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TOWELS USED FOR DRAIN STOPPERS AT THE THREE COMP SINK; INSTRUCTED TO PROVIDE PROPER DRAIN STOPPERS FOR THE THREE COMP SINKS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: THE EXTERIOR SURFACES OF THE FRYERS, STOVE, STEAMERS, HOT HOLDING UNITS, REFRIGERATION UNITS, BULK STORAGE CONTAINERS, PREP TABLES AND COOKING BURNERS. CLEAN INTERIOR BOTTOM OF FRYERS AND STEAMERS. CLEAN TOP OF STOVE AND TOPS AND BOTTOMS OF PREP TABLES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOORS UNDER AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT INCLUDING SINKS IN NEED OF CLEANING; CLEAN AND MAINTAIN. OBSERVED THE WALLS AROUND BEHIND AND ABOVE KITCHEN EQUIPMENT IN NEED OF CLEANING; CLEAN AND MAINTAIN. OBSERVED GREASE ON THE PIPES ALONG THE WALL BEHIND THE COOKING EQUIPMENT; CLEAN PIPES TO REMOVE GREASE. OBSERVED DUST BUILD UP ON THE CEILING VENTS IN THE KITCHEN AND VENTILATION FANS IN THE WASHROOMS; CLEAN ALL VENTS WHERE NEEDED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOME WATER STAINED CEILING TILE IN THE MENS WASHROOM; REPLACE CEILING TILE WHERE NEEDED. OBSERVED SOME CRACKED FLOOR TILE IN KITCHEN; REPLACE TILE WHERE NEEDED. ALSO OBSERVED AREAS OF THE FLOOR IN THE KITCHEN THAT NEED TO BE GROUTED; GROUT FLOOR WHERE NEEDED.
  13. Plainte

    7 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 3 COMPARTMENT SINK IN NEED OF STOPPERS TO PROPERLY SET UP SINK TO WASH, RINSE AND SANITIZE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • ALL STORAGE SHELVES MUST BE SMOOTH AND EASILY CLEANABLE. ALL METAL SHELVES WITH OPENS SHOUD BE REPLACED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE SIDES OF ALL COOKING EQUIPMENT AND REACH IN COOLERS ARE IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. INSTRUCTED TO REMOVE ALL ENCRUSTED FOOD AND GREASE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS THROUGH OUT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO CORRECT AND MANTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS IN DISH AREA, PREP AREA AND COOKING AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • ALL FILTERS IN HOOD VENTILATION IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
  14. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST RELACE CUTTING BOARDS WHERE WORN. DARK IN COLOR WITH DEEP CUTS. CORRECT AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND FREEZERS. CLEAN ALL BULK CONTAINERS TO REMOVE ALL SPILLS, CLEAN ALL STORAGE SHELVES AND CLEAN PREP TABLES. MUST DETAIL CLEAN TO REMOVE ALL FOOD SPILLS AND BUILD UP. CORRECT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ARE IN NEED OF DETAIL CLEANING AND REGROUTING THROUGH OUT. MUST CLEAN AND CORRECT
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL CLUTTER IN STORAGE ROOM MUST BE REMOVED AND OR ORGANIZED CORRECT AND MAINTAIN.
  15. Réinspection de la plainte

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF THREE COMPARTMENT SINKS, COOKING EQUIPMENT, SHELVES, RACKS, UTILITY SINK, LIGHT SHIELDS, VENT COVERS, FLOOR DRAINS, PIPING AT VENTILATION HOOD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN BEHIND COOK LINE, HEAVY GREASE AND DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN WALLS AROUND THREE COMPARTMENT SINKS AND REAR STORAGE AREA.
  16. Plainte abrégée

    5 infractions

    • 17. ALIMENTS POTENTIELMENT DANGEREUX PROFESSIONNELMENT
      • OBSERVED POTENTIALLY HAZARDOUS FOODS BEING IMPROPERLY THAWED IN THE 2ND FLOOR PREP AREA. OBSERVED 6 LARGE CONTAINERS OF FROZEN CHICKEN, SHRIMP AND FISH BEING THAWED AT ROOM TEMPERATURE NEXT TO THE DOOR TO THE STAIRCASE ON SHELVING UNITS. MANAGEMENT INSTRUCTED TO PROPERLY THAW FROZEN FOODS IN THE WALK-IN COOLER OR UNDER COLD RUNNING WATER AT THE 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-38-005A.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OBSERVED THE OUTSIDE GARBAGE AND GREASE AREA NOT CLEAN. OBSERVED FOOD DEBRIS ON THE GROUND SURROUNDING THE GARBAGE DUMPSTER, FROZEN FOOD DEBRIS ON THE TOP LIP OF THE GARBAGE CONTAINER AND GREASE ON THE SIDES AND GROUND SURROUNDING THE GREASE CONTAINER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE OUTSIDE GARBAGE AREA AT ALL TIMES. MUST CLOSE DUMPSTER LIDS WHEN NOT IN USE. SERIOUS VIOLATION 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF THREE COMPARTMENT SINKS, COOKING EQUIPMENT, SHELVES, RACKS, UTILITY SINK, LIGHT SHIELDS, VENT COVERS, FLOOR DRAINS, PIPING AT VENTILATION HOOD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN BEHIND COOK LINE, HEAVY GREASE AND DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN WALLS AROUND THREE COMPARTMENT SINKS AND REAR STORAGE AREA.
  17. Plainte

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF THREE COMPARTMENT SINKS, COOKING EQUIPMENT, SHELVES, RACKS, UTILITY SINK, LIGHT SHIELDS, VENT COVERS, FLOOR DRAINS, PIPING AT VENTILATION HOOD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN BEHIND COOK LINE, HEAVY GREASE AND DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTIAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN CEILING WITH FOOD SPLATTERS, WALLS AROUND THREE COMPARTMENT SINKS AND REAR STORAGE AREA, REPLACE DAMAGED CEILING PANELS.
  18. Plainte

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD ITEMS. CLEAN BOTTOM OF FRYERS AND ALL PREP TABLE SURFACES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION UNITS AND EXTERIOR OF SAME OF FOOD SPILLS AND SPLASHES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT. SOME MISSING AND CRACKED FLOOR TILE IN PREP AREA NEED REPLACING; REPLACE TILE WHERE NEEDED. ALSO FOUND SOME AREAS OF KITCHEN FLOOR THAT NEEDS TO BE REGROUTED; REGROUT FLOOR IN KITCHEN WHERE NEEDED BETWEEN FLOOR TILE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND A LEAK FROM THE CEILING TILE IN REAR OF KITCHEN BY THE UTILITY SINK; REPAIR LEAK FROM CEILING. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER IN FRONT STORAGE AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
  19. Plainte

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD ITEMS. CLEAN BOTTOM OF FRYERS AND ALL PREP TABLE SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT. SOME MISSING AND CRACKED FLOOR TILE IN PREP AREA NEED REPLACING; REPLACE TILE WHERE NEEDED. ALSO FOUND SOME AREAS OF KITCHEN FLOOR THAT NEEDS TO BE REGROUTED; REGROUT FLOOR IN KITCHEN WHERE NEEDED BETWEEN FLOOR TILE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND A LEAK FROM THE CEILING TILE IN REAR OF KITCHEN BY THE UTILITY SINK; REPAIR LEAK FROM CEILING. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • A CLUTTER OF ITEMS OBSERVED INSIDE OF THE UTILITY SINK; REMOVE ITEMS FROM SINK AND KEEP UTILITY SINK CLUTTER FREE.
  20. Plainte

    6 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • FOUND SIX POUNDS OF FRESH BABY CLAMS IN THE REFRIGERATOR WITH NO SHELLFISH TAG AS REQUIRED. INSTRUCTED THAT A SHELLFISH TAG MUST BE WITH THE CLAMS UNTIL DEPLETED AND THEN KEPT FOR 90 DAYS. CLAMS WERE DISGARDED BY OWNER. SIX POUNDS VALUE AT $40.00 CRITICAL VIOLATION ISSUED 7-38-005(B2)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND MAINITAIN THE FOLLOWING: CAN OPENER BLADE AND HOLDER AT PREP TABLE. BOTTOMS AND TOPS OF PREP TABLES. INTERIORS AND EXTERIORS OF ALL REFRIGERATION UNITS AND FREEZERS. EXTERIOR SURFACES OF ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. CLEAN INTERIOR BOTTOM CABINETS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED DETAIL CLEANING THROUGHOUT KITCHEN UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT AND IN STORAGE CLOSET BY THE WASHROOMS. MUST CLEAN ALL KITCHEN FLOOR DRAINS TO REMOVE BUILD UP FROM FOOD AND GREASE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN WALLS CEILINGS AND VENTS IN KITCHEN TO REMOVE DUST BUILD UP AND GREASE. MUST CLEAN ALL LIGHT SHIELDS TO REMOVE DUST OBSERVED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED ONE DRAIN STOPPER FOR TWO THREE COMP SINKS IN KITCHEN; INSTRUCTED TO PROVIDE SIX FOR BOTH SINKS TO PROPERLY SET UP TO WASH RINSE AND SANITIZE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • THE STORAGE ROOM BY THE BATHROOMS NEEDS TO BE ORGANIZED; ORGANIZE AND MAINTAIN STORAGE ROOM.
  21. Réinspection des toiles

    1 infraction

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SHELVES IN KITCHEN NOTE CLEAN, GREASE AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN.
  22. Toiles

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE. FOUND 30 LBS OF COOKED CHICKEN AT 68.5F STORED ON FLOOR OF REAR DRY FOOD STORAGE ROOM AT AMBIENT AIR. INSTRUCTED MGR TO KEEP POTENTIALLY HAZARDOUS FOODS HELD AT PROPER TEMPS. CRITICAL CITATION ISSUED. 7-38-005(A) FOOD DISCARDED VALUED AT $40.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSTRUCTED HAND WASH SINKS, FOUND FOO CONTAINER STORED IN HAND SINK, WASHING CUTTING BOARD IN HAND SINK, INSTRUCTED TO KEEP ACCESSIBLE AT ALL TIMES. CRITICAL CITATION ISSUED. 7-38-030.
    • 17. ALIMENTS POTENTIELMENT DANGEREUX PROFESSIONNELMENT
      • IMPROPER THAWING OF POTENTIALLY HAZARDOUS FOODS. FOUND RAW WHOLE DUCKS BEING THAWED IN 3-COMP SINK UNDER HOT RUNINIG WATER, ALSO FOUND 7 TUBS OF RAW MEATS BEING THAWED ON KITCHEN FLOOR. INSTRUCTED MGR TO THAW ALL FOOD ACCORDING TO HEALTH CODE, IE. SERIOUS CITATION ISSUED. 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • INADEQUATE PEST CONTROL, FOUND ABOUT 50 MOUSE DROPPINGS AND 10 LIVE COCKROACHES IN REAR PREP AND STORAGE ROOM INSTRUCTED TO ELIMINATE. PEST CONTROL SERVICE RRECOMMENDED. SERIOUS CITAION ISSUED. 7-38-020.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOOD CONTAINERS NOT LABELED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SHELVES THROUGH OUT KITCHEN NOT CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGH KITCHEN NOT CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHILEDS AT FIRST FLOOR KITCHEN.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • TOILET ROOM AT 2ND FLOOR NOT CLEAN.
  23. Réinspection des toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REPAIR DAMAGED FLOOR INSIDE WALK-IN COOLER
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETR INSIDE WALK-IN COOLER
  24. Plainte

    4 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • INADEQUATE HANDS WASHING FACILITIES, FOUND MAIN PREP AREA HAND WASH SINK OBSTRUCTED WITH POTS AND PANS INSIDE SINK, INSTRUCTED TO KEEP HAND SINKS FREE FROM UTENSILS AND PROMOTE HANDS WASHING, CRITICAL CITATION ISSUED 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • INADEQUATE PEST CONTROL, FOUND 7 LIVE COCKROACHES IN KITCHEN BEHIND HOT WATER TANK, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • PREP TABLES AND SHELVES THROUGH OUT KITCHEN NOT CLEAN, GREASE NAD DIRT BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN BEHIND COOK LINE, HEAVY GREASE AND DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTIAN.
  25. Réinspection des toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS AND FREEZERS INCLUDING SHELVES INSIDE OF THESE UNITS TO REMOVE FOOD PARTICLES, SPILLS ETC. CLEAN EXTERIOR SURFACES OF REFRIGERATION UNITS, CLEAN INTERIOR BOTTOMS OF FRYERS AND NOODLE BOILER TO REMOVE GREASE AND FOOD PARTICLES, CLEAN BOTTOMS OF PREP TABLES AND STORAGE TABLES. PAINT RUSTY BOTTOM OF STORAGE TABLE IN KITCHEN. CLEAN EXTERIOR SURFACES OF BULK STORAGE CONTAINERS IN REAR OF KITCHEN ON SHELF.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST ELEVATE FOOD ITEMS FROM FLOOR OF WALK-IN COOLER. CLEAN FLOOR IN STORAGE CLOSET UNDER SHELVES AND MAINTAIN. CONTINUE CLEANING FLOOR UNDER COOKING AND AROUND/BEHIND OTHER KITCHEN EQUIPMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • UNNECESSARY CLUTTER OBSERVED ON TOP OF THE WALK-IN COOLER; REMOVE. SOME CLUTTER OBSERVED INSIDE OF STORAGE CLOSET BETWEEN WASHROOMS; REMOVE. INSTRUCTED ON PROPER STORAGE OF MOPS AND BROOMS; RECOMMENDED A STORAGE RACK FOR HANGING AND INSTRUCTED NOT TO STORE INSIDE OF THE SINK ITSELF.
  26. Toiles

    11 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED AND MAINTAINED FROM NOVEMBER 19, 2013 AS INSTRUCTED: #33 COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILDUP OF GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34 MUST CLEAN FLOORS UNDER AND AROUND ALL EQUIPMENT. FLOORS THROUGH OUT IN NEED OF REGROUTING. MUST CLEAN AND MAINTAIN AT ALL TIMES. #35 WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-42-090 ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS AND FREEZERS INCLUDING SHELVES INSIDE OF THESE UNITS TO REMOVE FOOD PARTICLES, SPILLS ETC. CLEAN EXTERIOR SURFACES OF REFRIGERATION UNITS, CLEAN INTERIOR BOTTOMS OF FRYERS AND NOODLE BOILER TO REMOVE GREASE AND FOOD PARTICLES, CLEAN BOTTOMS OF PREP TABLES AND STORAGE TABLES. PAINT RUSTY BOTTOM OF STORAGE TABLE IN KITCHEN. CLEAN EXTERIOR SURFACES OF BULK STORAGE CONTAINERS IN REAR OF KITCHEN ON SHELF.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • J'EN AI MIS PLEIN LES YEUX.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • J'EN AI MIS PLEIN LES YEUX.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST ELEVATE FOOD ITEMS FROM FLOOR OF WALK-IN COOLER. CLEAN FLOOR IN STORAGE CLOSET UNDER SHELVES AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • J'EN AI MIS PLEIN LES YEUX.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REMOVE DUST FROM CEILING VENTS IN BOTH WASHROOMS. REMOVE DUST FROM VENT ABOVE TEA MAKER IN FRONT BEVERAGE PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAK FROM THE PIPE UNDERNEATH THE EXPOSED HANDSINK IN FOOD PREP AREA (KITCHEN).
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • UNNECESSARY CLUTTER OBSERVED ON TOP OF THE WALK-IN COOLER; REMOVE. SOME CLUTTER OBSERVED INSIDE OF STORAGE CLOSET BETWEEN WASHROOMS; REMOVE. INSTRUCTED ON PROPER STORAGE OF MOPS AND BROOMS; RECOMMENDED A STORAGE RACK FOR HANGING AND INSTRUCTED NOT TO STORE INSIDE OF THE SINK ITSELF.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • INSTRUCTED THAT ALL FOOD HANDLERS INSIDE OF AND OUTSIDE OF KITCHEN MUST WEAR HAIR RESTRAINTS. (BOTH PERSONS AT BEVERAGE STATION AND RICE/SOUP AREA).
  27. Plainte

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NEW CUTTING BOARDS NEEDED WORN,PITTED AND DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS UNDER AND AROUND ALL EQUIPMENT. FLOORS THROUGH OUT IN OF REGROUTING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHEILD IN DISH AREA IN POOR REPAIR. BROKEN MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 2 COMPARTMENT SINK IN NEED OF RECAULKING AROUND OUTTER EDGE. MUST CORRECT AND MAINTAIN AT ALL.
  28. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROPERLY DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS IN THE WALK IN COOLER THAT HAS BEEN COOKED/PREPARED, REMOVED FROM ITS ORIGINAL PACKAGING, ETC.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST INVERT LARGE MULTI USE POTS IN PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN LIGHT SHIELDS AND CEILING TILES ABOVE COOKING EQUIPMENT IN PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 3 COMP. SINK (WITHOUT THE SPRAYER) IN THE PREP AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROPERLY STORE ICE SCOOP IN A BIN/CONTAINER OR HANDLE UP IN THE ICE BIN WHEN NOT IN USE.
  29. Réinspection de la plainte

    0 infraction

  30. Plainte

    10 infractions

    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. FOUND REAR PREP AREA HAND SINK NOT OPERABLE, NO HOT/COLD RUNNING WATER INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #118323 DATED 01-22-10 NOT CORRECTED #33: GREASY EQUIPMENT AND SHELVES THROUGH OUT KITCHEN. #35: GREASY WALLS IN KITCHEN. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME.
    • 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 UTENSILS IMPROPERLY STORED ON DIRTY SHELVES AND GREASY CONTACT SURFACES, INSTRUCTED TO STORE ON CLEAN SURFACE.
    • 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. VERY POOR HOUSEKEEPING, HEAVY GREASE AND DIRT BUILD-UP ON FOOD SHELVES IN KITCHEN PREP AREA, INSIDE PREP AND WALK-IN COOLERS,PLASTIC AND STAINLESS STEEL TUBS, SIDES OF COOKING EQUIPMENT, COOLER DOORS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. VERY DIRTY FLOORS UNDER COOKING AREA, THICK LAYER OF GREASE UNDER COOKING LINE, STAGNATE WASTE WATER ALONG WALL BASE AND CORNERS IN KITCHEN, DISH WASHING AND DRY STORAGE AREAS. INSTRUCTED TO CLEAN.
    • 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. MISSING TILE GROUT AT KITCHEN FLOORS AROUND 3 COMP SINKS, INSTRUCTED TO RE GROUT
    • 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. BOXES AND TUBS OF FOOD AND DRINK STORED ON FLOOR, INSTRUCTED TO STORE ELEVATED 6" OFF FLOOR.
    • 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. GREASY WALLS BEHIND COOKING AREA AND SHELVES, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. UNORGANIZED SHELVES IN WALK-IN COOLER AND DRY FOOD STORAGE, INSTRUCTED TO BETTER ORGANIZE.
    • 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 SCOOP STORED INSIDE ICE MAKER, INSTRUCTED TO STORE OFF CUBES.
  31. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL SPLASH GUARD AT ONE COMPARTMENT SINK AND COOKING EQUIPMENT. INSTRUCTED TO REMOVE LARGE POTS AND PANS THAT ARE UNABLE TO FIT INSIDE THREE COMPARTMENT SINK, AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE SIZE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN UTILITY SINK, LIGHT SHIELDS, FLOOR DRAINS, WALLS AT REAR EXIT DOOR, AND UNDER, AROUND ITEMS AT STORAGE 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. FOODHANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOOD AT FRONT PREP AREA.
  32. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL SPLASH GUARD AT 1 COMP SINK AT COOKING EQUIPTMENT. INSTRUCTED TO REMOVE LARGE POTS AND PANS THAT ARE UNABLE TO FIT INSIDE 3 COMP SINK AND OR PROVIDE LARGER 3 COMP SINK TO ACCOMODATE SIZE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN UTILITY SINK LIGHT SHIELDS, FLOOR DRAIN AND WALLS AT REAR EXIT DOOR AND UNDER, AROUND ITEMS AT STORAGE AREA.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLE MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOOD AT FRONT PREP AREA.
  33. Toiles

    13 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. All hot food shall be stored at a temperature of 140F or higher. FOUND COOKED CHICKEN STORED IN METAL CONTAINERS UNDER PREP TABLE AT IMPROPER TEMPERATURE OF 65F. MANAGER STATES PRODUCT WAS PREPARED 01/21/10. INSTRUCTED TO PROPERLY COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE 50.00, APPROXIMATE WEIGHT 5LBS. CRITICAL 7-38-005 (A) ISSUED.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS, COOKING, PREPPING, MAKING BEVERAGES, CLEANING, WITHOUT WASHING HANDS IN BETWEEN MULTI TASKING, ALSO,EMPLOYEES EATING, DRINKING, AND TALKING ON PHONE IN PREP AREAS WHILE HANDLING FOODS. OBSERVED BUS BOYS HANDLING DIRTY DISHES, HANDLING MONEY, AND THEN PACKAGING CUSTOMER LEFTOVERS IN CONTAINERS, WITHOUT WASHING HANDS DUE TO FRONT HAND WASH SINK BEING USED TO STORE ELECTRIC BURNER WITH TEA POT,INSTRUCTED TO REMOVE TO MAKE ACCESSIBLE FOR HAND WASHING. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE. CRITICAL 7-38-010 (A) ISSUED.
    • 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. OBSERVED EMPLOYEE WASHING DISHES AT THREE COMPARTMENT SINK WITH NO HOT WATER AND WITHOUT SANITIZING MULTI-USE UTENSILS, POTS, PANS, ETC. INSTRUCTED TO PROPERLY SET UP THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE UTENSILS, POTS, PANS, ETC. CRITICAL 7-38-030 ISSUED.
    • 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. FOUND NO HOT RUNNING WATER AT ALL PLUMBING FIXTURES: THREE COMPARTMENT SINKS, WASHBOWLS, HAND WASH SINKS, ONE COMPARTMENT PREP SINK. INSTRUCTED TO PROVIDE SAME AT ALL TIMES. PLUMBER ARRIVED ON SITE TO FIX GAUGE ON HOT WATER TANK. RECOMMEND LARGER HOT WATER TANK TO ACCOMODATE BUSINESS OPERATIONS. CRITICAL 7-38-030 ISSUED.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AND WASTE GREASE AREA NOT CLEAN NOR MAINTAINED. FOUND DUMPSTER LIDS WIDE OPENN, EXCESSIVE GREASE SPILLAGE AROUND SAID AREA AND CONTAINERS. INSTRUCTED TO CLEAN AND MAINTAIN SAME. SERIOUS 7-38-020 ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL READY TO EAT FOOD ITEMS IN REFRIGERATION UNITS.
    • 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. INSTRUCTED TO INSTALL SPLASH GUARD AT ONE COMPARTMENT SINK AND COOKING EQUIPMENT. INSTRUCTED TO REMOVE ITEMS FROM FRONT SMALL THREE COMPARTMENT SINK, REMOVE LARGE POTS AND PANS THAT ARE UNABLE TO FIT INSIDE THREE COMPARTMENT SINK, AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE SIZE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF THREE COMPARTMENT SINKS, COOKING EQUIPMENT, SHELVES, RACKS, UTILITY SINK, LIGHT SHIELDS, VENT COVERS, FLOOR DRAINS, PIPING AT VENTILATION HOOD.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN CEILING WITH FOOD SPLATTERS, WALLS AROUND THREE COMPARTMENT SINKS AND REAR STORAGE AREA, REPLACE DAMAGED CEILING PANELS.
    • 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. INSTRUCTED TO PROVIDE VENTILATION ABOVE ALL EQUIPMENT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER TO CHECK PRODUCT TEMPERATURE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO ORGANIZE CLUTTER, REMOVE UNUSED ITEMS FROM REAR.
    • 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. FOODHANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOOD AT FRONT PREP AREA.

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