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CHICAGO BLACKHAWKS STANLEY'S T2 BAR

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Résumé des inspections

CHICAGO BLACKHAWKS STANLEY'S T2 BAR a été inspecté 35 fois par Chicago Department of Public Health depuis le 19 janvier 2010. La dernière inspection, le 30 septembre 2026, a relevé 1 infraction.

3 des 35 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 3 inspections et 9 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

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

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 7 fois dans 4 inspections distinctes, la plus récente le 21 septembre 2026. 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 4 inspections distinctes, la plus récente le 21 septembre 2026. 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 3 fois dans 3 inspections distinctes, la plus récente le 21 septembre 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 7 juin 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 54 fois dans 25 inspections distinctes, la plus récente le 10 mai 2023. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

À propos de ces données

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

35 inspections

  1. Réinspection des toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED SOIL AND DEBRIS BUILD UP ON FLOOR THROUGHOUT FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.
  2. Toiles

    6 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED DISH MACHINE WITH A FINAL CHLORINE SANITIZER CONCENTRATION OF 0 PPM. SANITIZER BOTTLE HOOKED UP TO DISH MACHINE FOUND EMPTY WHILE DISH MACHINE WAS IN ACTIVE USE. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A MINIMUM FINAL CHLORINE SANITIZER CONCENTRATION OF 50 PPM. EMPLOYEE REPLACED SANITIZER BOTTLE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 20 POUNDS OF CHICKEN, 10 POUNDS CORNED BEEF, AND 5 POUNDS OATMEAL ($100) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 45 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. TECHNICIAN ARRIVED ON SITE TO SERVICE COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 3 LIVE ROACHES IN DISH AREA OF FACILITY. INSTRUCTED MAANGER TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED BAR 3 COMPARTMENT SINK UNABLE TO DRAIN. STANDING WATER WAS INSIDE SINK ALONG WITH ICE DUMPED INTO SINK. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. TECHNICIAN ARRIVED ON SITE AND REPAIRED 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOIL AND DEBRIS BUILD UP ON FLOOR THROUGHOUT FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.
  3. Toiles

    2 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 2 GALLONS MILK, 8 POUNDS OF COOKED NOODLE PASTA SALAD, 7 POUNDS OF TURKEY SANDWICHES, 5 POUNDS OF FRUIT CUPS WITH CUT MELONS, 7 POUNDS OF YOGURT CUPS, AND 6 POUNDS OF HARD BOILED EGGS ($400) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOIL BUILD UP ON FLOOR BEHIND SMALL WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  4. Toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY BUILD UP OF DIRT AND GRIME ON FLOOR OF BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
  5. Toiles

    0 infraction

  6. Toiles

    6 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
    • 40. FONDS PERSONNELS
      • OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS DRAINS NEAR THREE COMPARTMENT SINK AND ICE MACHINE IN THE REAR PREP/WAREWASHING AREAS.--- OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUGHOUT PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN ALL FLOOR DRAINS AND ALL FLOORS AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A MISSING LIGHT SHIELD FOR LIGHT ABOVE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DUST BUILDUP ON CEILING AND WALL VENTS IN PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN ALL CEILING/WALL VENTS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ONE CERTIFIED FOOD MANAGER WITH AN EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE AND MAINTAIN.
  7. Toiles

    4 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED STAINED CUTTING BOARDS IN THE STORAGE RACK NEXT TO THE DISHMACHINE. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND ON THE SIDES OF HOT COOKING EQUIPMENTS AND INTERIOR OF THE MICROWAVE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN WALLS AND CEILING TILES IN THE KITCHEN PREP/COOKING AREAS WHERE NOTED TO MANAGEMENT TO REMOVE FOOD SPLASHED DEBRIS AND ACCUMULATION OF DUSTS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS IN BAR AREA WITH LITTER AND BROKEN GLASS DEBRIS.INSTRUCTED TO CLEAN FLOORS IN DETAIL INCLUDING FLOORS WITH EXCESSIVE GREASE BUILD-UP UNDERNEATH THE PREP/COOKING GRILL AREAS AND TO MAINTAIN.
  8. Toiles

    4 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXTERIOR OF REFRIGERATION DRAWER UNITS AND HANDLES OF EQUIPMENT ON COOKING LINE NEED TO BE CLEANED AND MAINTAINED. OBSERVED EXCESS GREASE ACCUMULATION ON EXTERIOR OF ALL EQUIPMENT. DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS AND WALLS UNCLEAN. NEED TO DETAIL CLEAN FLOORS AND WALLS AND MAINTAIN. OBSERVED STAINED/ WATER DAMAGED CEILING TILES ABOVE FOOD COOKING LINE. REPLACE CEILING TILES AND MAINTAIN CEILING. OBSERVED FLOOR DRAINS UNCLEAN AT DISH MACHINE AREA AND IN FOOD PREP AREAS. CLEAN AND MAINTAIN ALL FLOOR DRAINS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ALL COOKING EQUIPMENT THAT IS "NOT IN USE AT THIS TIME" NEEDS TO BE STORED IN A CLEAN AND SANITIARY CONDITION TO AVOID PEST HARBORAGE. OBSEVERED COOKING EQUIPMENT THAT IS IN DISPEPAIR NEEDS TO BE REPAIRED OR REMOVED AND KEPT IN A CLEAN AND SANITIARY CONDITION WHILE ON SITE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED SMALL HOOD FLITERS ABOVE FRY STATION NEED TO BE CLEANED AND MAINTAINED.
  9. Réinspection des toiles

    0 infraction

  10. Toiles

    7 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 15 SMALL LIVE FLIES ON WALL IN REAR PREP AREA (BY THE HANDSINK AND PREP SINK). INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREA. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES WITH GREASE AND DRIED FOOD DEBRIS IN PREP/COOKING AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF LIQUOR WALK-IN COOLER WITH EXCESSIVE WATER/SYRUP ACCUMULATION IN REAR AREA AND INTERIOR OF ALL LIQUOR/WINE COOLER BEHIND THE BAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR UNDERNEATH DSISHMACHINE IN DISHWASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH SOME LITTER AND DUST UNDER AND AROUND COOLERS AND 3 COMPARTMENT SINK IN BAR AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ITEMS/CLUTTER STORED INSIDE ELECTRICAL ROOM (BY THE DINING AREA) TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION ABOVE REAR PREP AREA.
  11. Toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP/REACH-IN COOLERS WITH DRIED FOOD DEBRIS ACCUMULATION IN PREP/COOKING AREA.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLER (S) WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND EXPIRED APPROVED ALLERGEN TRAINING CERTIFICATE IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.
  12. Réinspection des toiles

    0 infraction

  13. Toiles

    1 infraction

    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED THREE COMPARTMENT SINK IN DISHWASHING AREA IN DISREPAIR NOT DRAINING PROPERLY (SLOW DRAINING), WATER RELEASED FROM ONE COMPARTMENT (BASIN) BACKUP INSIDE ANOTHER COMPARTMENT (BASIN) WHEN RELEASED INSIDE SINK. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND MUST REPAIR SINK AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED
  14. Toiles

    6 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP SHELVES, STORAGE SHELVES, SHELVES UNDERNEATH COOKING EQUIPMENT WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION IN PREP/COOKING AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN RACKS WITH EXCESSIVE WHITE MOLD LIKE BUILD-UP INSIDE LIQUOR REACH IN COOLER BEHIND FRONT SERVICE COUNTER/BAR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP COUNTER WITH GREASE AND DRIED FOOD DEBRIS THROUGHOUT PREP/COOKING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH CLUTTER ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND 3 COMPARTMENT BAR SINK BEHIND BAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO RE-GROUT FLOOR TILES WITH DEEP SEAMS BY HAND WASHING SINK AND SOME IN BY COOKING AREA (PREP/COOKING AREA).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR INSIDE SODA CLOSET (BY DINING AREA). NOTED BOXES STORED ON FLOOR. FOOD AND NON FOOD ITEMS MUST BE STORED OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  15. Toiles

    6 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). TECHNICIAN ARRIVED (CORRECTED ON SITE) FINAL SANITIZING RINSE NOW AT 100 PPM CHLORINE CONCENTRATION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTION DE PROVIDER LES MÉDICAMENTS VISIBLES ET ACCURÉS DANS TOUS LES COOLERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH EXCESSIVE BLACK MOLD LIKE BUILDUP.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING/HEATING LAMP WITH EXCESSIVE GREASE AND DUST ACCUMULATION IN PREP/COOKING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE GREASE AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOLING AND COOKING EQUIPMENT.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO REPLACE MISSING LIGHT BULB INSIDE 2 DOOR REACH-IN COOLER IN REAR PREP AREA.
  16. Toiles

    5 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO CONSUMER ADVISORY OR DISCLOSURE ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE AND INSIDE OF REACH-IN COOLER WITH EXCESSIVE FOOD DEBRIS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF BEER WALK-IN (WALLS AND FLOORS) COOLER IN REAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP/COOKING AREA ESPECIALLY UNDER AND BEHIND/CORNER OF DISH MACHINE WITH EXCESSIVE GREASE, WATER AND FOOD DEBRIS.
    • 58. FORMATION D ' ALLERGÈNE
      • PA-100-0367 FOND AUCUNE FORMATION D'ALLERGÈNE APPROUVÉE CONFORMÉMENT À PA 100-0367 SUR LE SITE. INSTRUCTION D'UNE PERSONNE AVEC LA CITÉ DE CERTIFICAT DE SANITATION DU SERVICE ALIMENTAIRE CHICAGO À COMPLIQUER AVEC LA FORMATION EN ALLERGIE.
  17. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING UNIT (ON TOP OF PREP TABLE) WITH DRIED FOOD, DUST AND GREASE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS ON PREMISES (UNDERNEATH DISH WASHING MACHINES, 3 COMPARTMENT SINK, PREP SINKS ETC.) TO PREVENT PEST HARBORAGE. -----------INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF ELECTRICAL CABINET WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL HOLES ON WALL BEHIND DISH MACHINE AND WALL BEHIND MOP SINK IN REAR.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO REPLACE INOPERABLE LIGHT BULB AT KITCHEN HOOD ABOVE COOKING EQUIPMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN STORAGE AREA.
  18. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed torn refrigeration gaskets on the two door cooler across from the flat top grill. Instructed facility to replace and maintain. Observed the underside of the bar top to be peeling away near the entrance to the bar. Instructed facility to repair and maintain smooth and easily cleanable.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed slight dirt accumulation in the upper interior portions of both ice machines. Instructed facility to clean, sanitize, and maintain. Observed the exhaust filter on the small hot holding unit (counter top) to be dirty. Instructed facility to clean and maintain. Observed dirt accumulated on the underside of the bar top and on the pipes and hoses running along the bar wall. Instructed facility to clean and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed the beer walk in cooler floor to be dirty. Instructed facility to clean and maintain. Observed the floor around the dish machine and low lying pipes to be dirty. Instructed facility to clean and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed heavy grease and dirt buildup on the wall space between the exhaust hood and the wall partition between Chili's. Instructed facility to clean and maintain. Observed dust buildup on the ceiling tile vents throughout the kitchen. Also observed the ceiling tile tracks to be dirty. Instructed facility to clean all and maintain.
  19. Réinspection de la plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Instructed facility to install and maintain a splashguard at the right of the rear exposed handsink near the 1 compartment sink/prep table.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Légère accumulation de saleté observée dans la partie supérieure intérieure de la machine à glace. L'installation a été formée pour nettoyer, désinfecter et entretenir.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed the hot water handle at the dish machine sprayer to have a small leak. Instructed facility to repair and maintain.
  20. Plainte

    6 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • Previous minor violations not corrected from report # 1978434, dated 12-20-16: Violation 33- "Observed the back of the cooking equipment to have grease and food debris on it. Instructed facility to clean and maintain." Violation 34- "Observed dirt and debris on the floors around the dish area. Instructed facility to clean and maintain." and Violation 35- "Observed the ceiling vent above the 2 door produce cooler to have dust accumulation. Instructed facility to clean and maintain." Instructed facility to correct all and maintain. Serious violation 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Instructed facility to install and maintain a splashguard at the right of the rear exposed handsink near the 1 compartment sink/prep table.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Légère accumulation de saleté observée dans la partie supérieure intérieure de la machine à glace. L'installation a été formée pour nettoyer, désinfecter et entretenir.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed the floors and floor drains in the bar and throughout the kitchen to have dirt and food debris accumulated, especially along walls and under and around equipment. Instructed facility to clean and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed the drop ceiling tracks in the dish area to be rusty and dirty. Instructed facility to repair/replace and maintain. Observed the walls in the dish area to be dirty. Instructed facility to clean and maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed the hot water handle at the dish machine sprayer to have a small leak. Instructed facility to repair and maintain.
  21. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed the back of the cooking equipment to have grease and food debris on it. Instructed facility to clean and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed dirt and debris on the floors around the dish area. Instructed facility to clean and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed the ceiling vent above the 2 door produce cooler to have dust accumulation. Instructed facility to clean and maintain.
  22. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK BEHIND BAR AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN REAR PREP/COOKING AREA AND IN BAR AREA.---------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN IN BAR AREA TO PREVENT PEST HARBORAGE.--------MUST CLEAN AND MAINTAIN FLOOR WITH SYRUP SPILLAGE INSIDE SODA SYRUP CLOSET (BY DINING AREA).
  23. Toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MULTI UTILISER LES UTENSILS NON CONSERVÉS. INSTRUCTION DES UTENSILS POUR PRÉVENIR LA CONTAMINATION AVANT L'UTILISATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GASKETS ON REACH-IN COOLER DOORS, INTERIOR DEEP FRYERS CABINETS, STORAGE SHELVES AND CABINETS UNDER EQUIPMENT AND EXHAUST HOOD AND FILTERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER AND BEHIND COOKING EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
  24. Toiles

    5 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • EXPOSED HANDSINK IN BAR AREA NOT CONVENIENT, ACCESSIBLE OR MAINTAINED. OBSERVED EXPOSED HANDSINK IN BAR FILLED WITH ICE AND LIQUID DEBRIS, APPEARS TO BE USED FOR DUMP SINK. FOOD HANDLERS IN BAR AREA NOT ABLE TO PROPERLY WASH HANDS. INSTRUCTED TO MAINTAIN AREA AND HAVE EXPOSED HANDSINK CLEANED AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MULTI UTILISER LES UTENSILS NON CONSERVÉS. INSTRUCTION DES UTENSILS POUR PRÉVENIR LA CONTAMINATION AVANT L'UTILISATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXHAUST HOOD FILTERS, DEEP FRYAER CABINETS, EXTERIOR BETWEEN COOKING EQUIPMENT, STORAGE SHELVES UNDER EQUIPMENT, PREP COUNTER AND WALK-IN COOLER VENTILATION COVER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER AND BETWEEN EQUIPMENT NOT CLEAN. INSTRUCTED TO REMOVE FOOD DEBRIS AND GREASE BUILD-UP, REPLACE BROKEN FLLOR TILE AND DETAIL CLEAN DAILY.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILE, LIGHT AND VENTILATION COVERS NOT CLEAN. INSTRUCTED TO REMOVE DUST BUILD-UP AND DETAIL CLEAN DAILY.
  25. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED CALCIUM BUILD UP INSIDE UPPER PORTION OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DAMAGED FLOOR TILES AROUND FLOOR DRAIN BY DISHMACHINE DRAINBOARD. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED FLOOR TILES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD DEBRIS ON WALLS BEHIND BEER WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
  26. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE, FOOD BUILD UP ON ALL PREP AREA SHELVES, FOOD DEBRIS ON EXTERIOR OF ALL SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED STANDING WATER ON FLOOR AND FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND DISHMACHINE. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND KEEP FLOOR DRY THROUGHOUT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD SMEARS ON PREP AREA/DISDHWASH AREA WALLS AND DUST BUILD UP ON CEILING TILES/CEILING VENT COVERS ABOVE PREP AREA. MUST CLEAN WALLS AND UNCLEAN CEILING TILES/VENT COVERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY (BY MOP SINK). INSTRUCTED MANAGER TO REPAIR/MAINTAIN SINK.
  27. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK BEHIND BAR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH HEAVY DUST BUILD-UP, COOKING EQUIPMENT WHEELS WITH EXCESSIVE GREASE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK IN REAR PREP AREA AND LOOSE FAUCET NECK AT 3 COMPARTMENT BAR SINK BEHIND BAR.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.
  28. Toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES IN FOOD PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDER AND AROUND COOKING EQUIPMENT.
  29. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON ALL PREP AREA SHELVES, ON LOWER SIDE OF SHELVES/DISHWASH DRAINBOARDS, WATER AND FOOD DEBRIS INSIDE BAR (BOTTLE)REACH IN COOLER. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DAMAGED FLOOR TILES(LOW GROUT)THROUGHOUT PREP AND DISHWASH AREAS. MUST REGROUT ALL DAMAGED FLOOR TILES, CLEAN INTERIOR OF ALL FLOOR DRAINS AND DETAIL CLEAN FLOOR/KEEP FLOOR DRY THROUGHOUT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS ON WALLS THORGHOUT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
  30. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS MUST BE CLEANED REGULARLY.
    • 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. WALLS UNDER COFFEE MACHINE UNCLEAN,WALLS ABOVE DISPLAY COOLER FRONT AREA WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN; HOLE ON CEILING WITH PIPE CONNECTION ABOVE COFFEE MACHINE MUST BE PROPERLY SEALED; ATTACHED METAL ON CEILING ABOVE DISH AREA RUSTY MUST BE REPLACED/REPAINTED
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN
  31. Réinspection des toiles

    1 infraction

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • POUR LA PROCHAINE INSPECTION RÉGULIÈRE
  32. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY COOLER AT IMPROPER TEMPERATURE,CRITICAL VIOLATION CITATION ISSUED,DISPLAY COOLER AT 48.5F,INSTRUCTED COOLER MUST BE 40F OR LESS,TAG COOLER MUST CALL TECHNICIAN TO FIX
    • 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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND CHICKEN ,TURKEY,ROAST BEEF SANDWICHES AT 48.5F OF 44 PCS,MILK AND CHOCO MILK AT 47.5F,1 PINT OF 16 PCS,SALAD WITH SHREDDED CHEESE AND SHREDDED CHICKEN AT 48.5 OF 10 PKGS, 6 PCS YOGURT AT 47.5F;MANAGER DISCARDED FOODS APPROXIMATELY $150,INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW
    • 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. IMPROPER SANITIZING OF EQUIPMENT AND UTENSILS,CRITICAL VIOLATION,CITATION ISSUED,FOUND SANITIZING RINSE OF DISHMACHINE AT 170F,TECHNICIAN CAME AND FIXED THE MACHINE ,REACHED TO 180F;INSTRUCTED SANITIZING RINSE MUST BE 180F AT ALL TIMES OR USE CHEMICAL SANITIZER CHLORINE WITH 100ppm OR QUATS AT 200 ppm
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 15 LIVE FRUIT FLIES IN THE BAR(12) AND CASHIER AREA(3),SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED RESTAURANT MUST BE FREE FROM INSECTS/PESTS,MUST COVER CUT UP LEMON,ORANGES IN THE BAR AREA AND DETAIL CLEAN COUNTERS,CABINETS ; GIVEN 5 DAYS 09-27-11 TO CORRECT VIOLATION,MUST CONTACT PEST CONTROL COMPANY FOR SERVICE
    • 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. MISING ICE BIN LID IN BAR AREA MUST PROVIDE;MISSING SALAD BAR COVER ABOVE 2 DOOR PREP COOLER MUST BE PROVIDED; HAND SINK SOAP DISPENSER IN BAR AREA MUST BE FIXED ON THE WALL
    • 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. MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR PANEL OF THE ICE MACHINE; SHELVES OF 2 DOOR COOLER AND DISPLAY COOLER UNCLEAN MUST CLEAN AND MAINTAIN; CABINETS FOR WINE AND SUPPLIES IN BAR AREA UNCLEAN 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. CEILING IN PREP AREA ABOVE COOLER UNCLEAN MUST CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES IN PREP AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN; MUST SHOW PROOF THAT LIGHT BULBS IN THE HOT HOLDING AREA ARE SHATTER RESISTANT
  33. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST READJUST DOOR SWEEP AT THE EXIT DOOR-DELIVERY AREA
    • 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. AIR VENTS IN 2 DOOR COOLER NEAR EXIT UNCLEAN,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. DAMAGED CEILING TILES ABOVE REAR WALK IN COOLER MUST BE REPLACED; MISSING BASE WALL UNDER HANDSINK MUST BE REPLACED
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. BROKEN LIGHT SHIELD MUST BE REPLACED;UNCLEAN LIGHT FIXTURES AT THE PREP AND REAR AREA MUST CLEAN AND MAINTAIN
  34. Toiles

    8 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR OF ICE MACHINE VERY DIRTY,WITH BLACK MOLDY MATERIAL FLOWING THRU THE ICE AND ICE WATER ALSO LIME DEPOSITS AROUND ,FOOD NOT PROTECTED,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE,TAGGED ICE MACHINE
    • 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. ICE BIN IN BAR AREA NOT COVERED,MUST PROVIDE LID
    • 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. INTERIOR OF PREP COOLER,UNCLEAN MUST DETAIL CLEAN;LINE PIPES INSIDE BEER COOLER WITH ACCUMULATED DUST ,MUST DETAIL CLEAN;1 ICE MACHINE EXTERIOR UNCLEAN ,MUST CLEAN;BOTTOM PART OF FRYER UNCLEAN,MUST 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. DAMAGED FLOOR TILES IN DISH AREA MUST BE REGROUT;FLOOR ON CORNERS OF FRYER FULL OF GREASE ,MUST REMOVE GREASE AND CLEAN
    • 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. FOUND BURNED AND GREASY WALL IN THE FRYER AREA,MUST BE REPLACED; DISH AREA WALLS UNCLEAN,MUST DETAIL CLEAN AND MUST RECAULK
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT FIXTURES IN PREP AREA UNCLEAN,MUST CLEAN;BROKEN LIGHT SHIELD IN DISH AREA MUST BE 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. 4 COMPARTMENT SINK IN BAR AREA NEEDS A LONGER NECK FAUCET TO REACH ALL COMPARTMENTS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. PERSONAL BELONGINGS OF EMPLOYEES MUST BE STORED IN SEPARATE AREA, NOT MIXED WITH FOOD AND/OR SUPPLIES.
  35. Plainte abrégée

    1 infraction

    • 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. SANITIZING RINSE FOR UTENSILS AND EQUIPMENT IS 10PPM,CRITICAL VIOLATION,CITATION ISSUED,SANITIZING RINSE WITH CHLORINE MUST BE 100 PPM ,

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