Aller au contenu
Chargement de la carte…

CHICAGO YACHT CLUB

3180 N LAKE SHORE DR, CHICAGO, IL 60657 · Restaurant

Résumé des inspections

CHICAGO YACHT CLUB a été inspecté 22 fois par Chicago Department of Public Health depuis le 11 octobre 2013. La dernière inspection, le 3 septembre 2026, n'a relevé aucune infraction.

7 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 3 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Lavage des mains et hygiène du personnel et Protection des aliments contre la contamination.

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

Ce que signifient ces constats

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

  • 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 2 septembre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 16 août 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 le 16 août 2019. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • RavageursRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 27 août 2026. 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 2 fois dans 2 inspections distinctes, la plus récente le 2 octobre 2014. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

À propos de ces données

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

22 inspections

  1. Réinspection des toiles

    0 infraction

  2. Toiles

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED EVIDENCE OF APPX. 10 MOUSE DROPPINGS AND 15 RAT DROPPINGS ON FLOOR INSIDE DRY STORAGE AREA ON 1ST FLOOR. MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/27/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED FACILITY WITHOUT A (LATIC ACID) CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVÉ L'INTERIEUR DE LA PORTÉE DANS LES COOLERS DANS LE BESOIN DE CLEANING. INSTRUMÉ À DÉTAILLER CLEAN.
  3. Réinspection des toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN KITHEN FOOD PREP AREA, DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED STORED ITEMS ON FLOOR IN THE KITCHEN FOOD PREPARATION AREA, DRY STORAGE ROOMS, CLOSETS, LIQUOR STORAGE ROOMS AND FRONT BAR AREA. MUST BE ELEVATED FROM THE FLOOR AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DIRT, GREASE AND FOOD DEBRIS INSIDE COOKING EQUIPMENT IN KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED EXPOSED HAND WASHING SINK LOCATED NEXT TO PREP SINK DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND DEBRIS ON WALLS IN REAR DISHWASHING AREA AND FRONT BAR AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FLOORS UNDER AND BEHIND COOKING EQUIPMNTIN KITCHEN FOOD PREP AREA AND INSIDE ALL LIQUOR STORAGE ROOMS LOCATED IN THE 1ST AND 2ND FLOORS. MUST CLEAN AND MAINTAIN. OBSERVD PEELING, CHIPPING PAINT ON THE FLOOR AT THE KITCHEN FOOD PREP AREA AND 3-COMPARTMENT SINKS AREA. MUST. MUST REPAIR TO BE SMOOTH AND CLENABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BIG OPENING INTO WALL IN THE SECOND LIQUOR STORAGE ROOM IN THE FIRTS FLOOR. MUST SEAL OPENING AND MAINTAIN FACILITY IN A GOOD REPAIR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • : OBSERVED DUST BUILD UP ON VENTILATION VENTS IN KITCHEND FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
  4. Toiles

    11 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN KITHEN FOOD PREP AREA, DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD MORE THAN 24HOURS WITHOUT THE DISCARDED DATE. COOKED CHICKEN BREAST, PASTA, NOODLES, MASHED POTATOES, EGGROLLS ETC. SUCH FOODS SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES ON PREMISES SOLD OR DISCARDED WHEN HELD FOR MAXIMUM OF SEVEN DAYS. PRIORITY FOUNDATION VIOLATIONS 7-38-005 CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED STORED ITEMS ON FLOOR IN THE KITCHEN FOOD PREPARATION AREA, DRY STORAGE ROOMS, CLOSETS, LIQUOR STORAGE ROOMS AND FRONT BAR AREA. MUST BE ELEVATED FROM THE FLOOR AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO CHEMICAL SANITIZING TEST KIT ON PREMISES AT THIS TIME TO TEST CONCENTRATION OF SANITIZER AT THE LOW TEMPERATURE DISHWASHING MACHINE. INSTRUCTED TO HAVE A CHEMICAL SANITIZING TEST KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DIRT, GREASE AND FOOD DEBRIS INSIDE COOKING EQUIPMENT IN KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED EXPOSED HAND WASHING SINK LOCATED NEXT TO PREP SINK DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND DEBRIS ON WALLS IN REAR DISHWASHING AREA AND FRONT BAR AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FLOORS UNDER AND BEHIND COOKING EQUIPMNTIN KITCHEN FOOD PREP AREA AND INSIDE ALL LIQUOR STORAGE ROOMS LOCATED IN THE 1ST AND 2ND FLOORS. MUST CLEAN AND MAINTAIN. OBSERVD PEELING, CHIPPING PAINT ON THE FLOOR AT THE KITCHEN FOOD PREP AREA AND 3-COMPARTMENT SINKS AREA. MUST. MUST REPAIR TO BE SMOOTH AND CLENABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BIG OPENING INTO WALL IN THE SECOND LIQUOR STORAGE ROOM IN THE FIRTS FLOOR. MUST SEAL OPENING AND MAINTAIN FACILITY IN A GOOD REPAIR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DUST BUILD UP ON VENTILATION VENTS IN KITCHEND FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
  5. Toiles

    2 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON PREMISES. INSTRUCTED MUST HAVE A VALID/ORGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON PREMISES. PRIORITY FOUNDATION 7-38-012.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BAR HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN BAR HANDWASH SINK.
  6. Non-inspection

    0 infraction

  7. Toiles

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • ICE SCOOP IMPROPERLY STORED OUTSIDE OF ICE MACHINE. MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS ON PREP AREA SHELVES AND EXTERIOR OF SINKS AT PREP AND DISWASH AREAS. MUST CLEAN EQUIPMENT AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO COVERED TRASH RECEPTACLE IN OUTSIDE WASHROOM. MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FURNACE ROOM FLOOR CLUTTERED THROUGHOUT. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
  8. Réinspection des toiles

    0 infraction

  9. Réinspection des toiles

    9 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • 2-101.11- THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11-- NO VALID CITY OF CHICAGO SANITATION CERTIFICATE WAS POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • : 5-203.11-- NOTED ONLY ONE HAND WASH SINK AT THE MAIN KITCHEN PREP AND DISHWASHING AREAS. ADDITIONAL HAND WASH SINK NEEDED AT THE KITCHEN PREP AREA AND A HAND WASH SINK AT THE DISHWASHING AREAS (2) (USING 2 COMPARTMENT SINK FOR HANDWASHING) LOCATED AT THE DISH MACHINE AREA. INSTRUCTED TO INSTALL A HANDWASHING SINK AT THE THREE-COMPARTMENT SINK AND A HANDWASHING SINK ACCESSIBLE FOR ALL FOOD PREP AREAS/DISH MACHINE AREAS IN THE KITCHEN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • : 3-302.12- ALL BULK FOOD CONTAINERS, INCLUDING SPICES, NOT IN THEIR ORIGINAL CONTAINER, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-901.11- CLEAN STORED MIXING BOWLS MUST BE INVERTED.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • : 4-903.11(A;C)- ALL STORED ITEMS IN THE KITCHEN DRY STORAGE CLOSET AND THE BAR REAR LIQUEUR STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • : 4-601.11(B)- NOTED THE TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • : 6-201.11- NOTED PEELING, CHIPPING PAINT ON THE FLOOR AT THE KITCHEN THREE-COMPARTMENT SINK AREA AND AT THE WALL AT THE SPRAYER SINK OF THE DISHWASHING MACHINE. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • 8-404.13(B:4)- THE PREVIOUS CORE VIOLATION FROM REPORT #2304805 ON 8-16-19 WAS NOT CORRECTED. #55- NOTED A LARGE HOLE ON THE WALL AT THE KITCHEN EMPLOYEE BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN, SEAL ALL HOLES AND OPENINGS TO PREVENT PEST HARBORING. PRIORITY FOUNDATION VIOLATION.
  10. Toiles

    9 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE WAS POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED ONLY ONE HAND WASH SINK AT THE MAIN KITCHEN PREP AND DISHWASHING AREAS. ADDITIONAL HAND WASH SINK NEEDED AT THE KITCHEN PREP AREA AND A HAND WASH SINK AT THE DISHWASHING AREAS (2) (USING 2 COMPARTMENT SINK FOR HANDWASHING) LOCATED AT THE DISH MACHINE AREA. INSTRUCTED TO INSTALL A HANDWASHING SINK AT THE THREE-COMPARTMENT SINK AND A HANDWASHING SINK ACCESSIBLE FOR ALL FOOD PREP AREAS/DISH MACHINE AREAS IN THE KITCHEN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS, INCLUDING SPICES, NOT IN THEIR ORIGINAL CONTAINER, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • CLEAN STORED MIXING BOWLS MUST BE INVERTED.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL STORED ITEMS IN THE KITCHEN DRY STORAGE CLOSET AND THE BAR REAR LIQUEUR STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED THE TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED PEELING, CHIPPING PAINT ON THE FLOOR AT THE KITCHEN THREE-COMPARTMENT SINK AREA AND AT THE WALL AT THE SPRAYER SINK OF THE DISHWASHING MACHINE. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • THE PREVIOUS CORE VIOLATION FROM REPORT #2304805 ON 8-16-19 WAS NOT CORRECTED. #55- NOTED A LARGE HOLE ON THE WALL AT THE KITCHEN EMPLOYEE BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN, SEAL ALL HOLES AND OPENINGS TO PREVENT PEST HARBORING. PRIORITY FOUNDATION VIOLATION.
  11. Toiles

    14 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED ONLY ONE HAND WASH SINK AT THE MAIN KITCHEN PREP AND DISH WASHING AREAS. ADDITIONAL HAND WASH SINK NEEDED AT THE KITCHEN PREP AREA AND A HAND WASH SINK AT THE DISH WASHING AREA(USING 2 COMPARTMENT SINK FOR HAND WASHING).NO CITATION ISSUED TODAY
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS/EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • J'AI REMARQUÉ QU'IL Y AVAIT DES GAMINS À L'ICE BENS À CAUSE DES BARDS. INSTRUCTION DE PROVIDER LES COUVERTS DE BINS. AUSSI REMARQUEZ LES BOTTES LIQUAIRES IMPROPRIETEMENT CONSERVÉES DANS LE CADRE DE L'ENCORE DE LA MAIN-D'OEUVRE À LA PRINCIPALE BAR. INSTRUCTION DE LONGUEUR RELOCÉ.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HEAVY CLUTTER ON SHELVES, FLOORS AT THE DRY STORAGE AREAS, INSIDE THE LINEN ROOM AND PAPER GOODS ROOM AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE KITCHEN PREP AREA AND FLOORS AT THE BAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED A LARGE HOLE ON WALL AT THE KITCHEN EMPLOYEE BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN, SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED MISSING LIGHT BULB INSIDE THE PAPER GOODS DRY STORAGE AREA ON FIRST FLOOR. INSTRUCTED TO PROVIDE LIGHTING FOR THE ROOM.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • 8-404.13(B:4) NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #58 RULE #PA-100-0367 FROM INSPECTION REPORT #22000690 DATED 8/8/2018 NOT CORRECTED. NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION #7-42-090
  12. Réinspection des toiles

    3 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-012A. MUST PROVIDE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND SANITATION MANAGERS WITH NO FOOD ALLERGEN TRAINING. MUST PROVIDE
  13. Toiles

    4 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-012A. MUST PROVIDE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • FOUND OUTSIDE DUMPSTER AREAS NOT MAINTAINED. GARBAGE SPILLAGE AND RODENT DROPPINGS SURROUNDING DUMPSTERS. ALSO, FOUND HOLES AT BOTTOM/SIDES OF DUMPSTER ALLOWING LEAKAGE OF WASTE. PRIORITY VIOLATION. CITATION ISSUED.7-38-020B. MUST CLEAN AND MAINTAIN OUTSIDE GARBAGE AREAS. REPAIR OR REPLACE OUTSIDE DUMPSTER.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND SANITATION MANAGERS WITH NO FOOD ALLERGEN TRAINING. MUST PROVIDE.
  14. Réinspection des toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST STORE ALL ITEMS (LINENS, EXTRA LINEN BAGS) AT LEAST 6 INCHES OFF THE FLOOR IN THE LINEN CLOSET.
  15. Toiles

    3 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED REAR DOOR NOT RODENT PROOF: OBSERVED APPROX. 1/2 INCH GAP UNDER EXTERIOR BACK DOOR (NEAR REAR KITCHEN STAIRS). MUST PROVIDE WEATHER STRIPPING OR EQUIVALENT TO SEAL OPENINGS TO EXTERIOR. SERIOUS VIOLATION: 7-38-020
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST STORE ALL ITEMS (LINENS, EXTRA LINEN BAGS) AT LEAST 6 INCHES OFF THE FLOOR IN THE LINEN CLOSET.
    • 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
      • MUST INSTALL SELF-CLOSING DEVICE ON EMPLOYEE RESTROOM DOOR (NEAR 3 COMPARTMENT SINK).
  16. Réinspection des toiles

    0 infraction

  17. Toiles

    6 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM #1441479 ON 10-2-14 NOT CORRECTED.#30- MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER. AND LABEL ALL BULK FOOD CONTAINERS IN FOOD PREPARATION AREA.#33- THE FOLLOWING NEED DETAIL CLEANING. INTERIOR PANELS OF ICE MACHINE, INCLUDING THE UPPER WATER RESERVOIR, EXTERIOR OF COOKING EQUIPMENT ON COOKS LINE. MUST REMOVE DIRT AND GREASE BUILD UP.#34-FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT. REMOVE FOOD DEBRIS AND GREASE BUILD-UP.SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE A LID FOR THE WATER STATION ICE BIN IN THE KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE LIGHT SHIELDS THROUGHOUT THE BASEMENT DRY FOOD STORAGE ROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL STORED ITEMS THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND KITCHEN STORAGE CLOSET MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
    • 44. UNIQUEMENT PERSONNEL AUTORISÉ DANS LA ZONE ALIMENTAIRE
      • UNAUTHORIZED PERSONNEL IE:CLUB MEMBERS ARE NOT ALLOWED IN THE FOOD PREPARATION AREAS.
  18. Toiles

    0 infraction

  19. Toiles

    0 infraction

  20. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER. AND LABEL ALL BULK FOOD CONTAINERS IN FOOD PREPARATION AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NEED DETAIL CLEANING. INTERIOR PANELS OF ICE MACHINE, REAR FOOD STORAGE SHELVING, INTERIOR SURFACES OF COOLERS AT FRONT BAR, EXTERIOR OF COOKING EQUIPMENT. MUST REMOVE DIRT AND GREASE BUILD UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR UNDERNEATH FOOD STORAGE SHELVING INSIDE WALK-IN COOLER AND UNDER AROUND AND BEHIND COOKING EQUIPMENT. REMOVE FOOD DEBRIS AND GREASE BUILD-UP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN WALLS BEHIND 3-COMPARTMENT SINK IN REAR PREP AREA
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE CHEMICAL TEST TRIPS FOR THE DISHMACHINE. REAR PREP SINK LOCATED NEXT TO 3-COMPARTMENT SINK IS DRAINING SLOW. MUST REPAIR/MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A VISIBLE WORKING THERMOMETER INSIDE WALK-IN COOLER. MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
  21. Toiles

    0 infraction

  22. Toiles

    2 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISHMACHINE NOT MAINTAINED WHILE IN USE, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR/MAINTAIN DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. ALL MULTI-USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED AT DISHWASH 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD DEBRIS ON LOWER SIDES OF PREP TABLES, EXTERIOR OF DISHWASH 3-COMPARTMENT SINK, CALCIUM BUILD UP INSIDE ICE MACHINE AND FOOD DEBRIS/DUST BUILD UP ON SHELVES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

Établissements inspectés à proximité

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web