Aller au contenu
Chargement de la carte…

CHICAGO'S PIZZA

1919-1921 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Résumé des inspections

CHICAGO'S PIZZA a été inspecté 25 fois par Chicago Department of Public Health depuis le 1 juillet 2010. La dernière inspection, le 27 janvier 2026, a relevé 1 infraction.

2 des 25 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 1 infraction relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection 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.

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 8 fois dans 4 inspections distinctes, la plus récente le 22 juin 2022. 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 7 fois dans 5 inspections distinctes, la plus récente le 27 juin 2022. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 26 août 2019. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 12 août 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • RavageursRisque élevé

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

    Relevé une fois le 12 août 2019. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

À propos de ces données

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

25 inspections

  1. Toiles

    1 infraction

    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ LE CERTIFIÉ DE GESTION DES ALIMENTS SANS CERTIFICAT DE FORMATION D'ALLERGÈNE. GESTION INSTRUCTE QUE TOUS LES AGENTS DE L'ALIMENTATION CERTIFIÉS DOIVENT ÊTRE PROFESSIONNELS DE LA FORMATION D'ALLERGÈNE.
  2. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN POSTED NEAR HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT WHILE PREPARING AND SERVING FOOD. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • ADDITIONAL WATER PRESSURE NEEDED AT THE EXPOSED HAND WASHING SINK IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING CEILING TILE ABOVE ICE MACHINE LOCATED IN REAR OF BASEMENT. MUST REPIAR/REPLACE AND MAINTAIN.
  3. Toiles

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO BACKFLOW PREVENTION DEVICE PRESENT ON THE SILVER ESPRESSO MACHINE IN THE FRONT BAR AREA. INSTRUCTED MANAGER TO PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE TO MACHINE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED EMPLOYEE BATHROOM IN BASEMENT KITCHEN AREA (SINGLE STALL BATHROOM NEAR STORAGE ROOMS) TO NOT HAVE A FUNCTIONAL SELF CLOSING MECHANISM ON DOOR. INSTRUCTED MANAGER TO REPAIR OR REPLACE MECHANISM TO PROVIDE A SELF CLOSING DOOR.
  4. Toiles

    4 infractions

    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING SOUP BOWLS ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN FLOORS AROUND THE SODA DISPENSING MACHINES WITH SPILLS AT THE BASEMENT FOOD PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSCRIPTION DE LEURS DIRTS ET DE GRANDES ACCUMULATIONS, SUR LES PIÈCES ET LES CONDUITS ET SUR LES EDGES DE L'ÉQUIPEMENT DE COOKAGE DE L'HÔTE D'EXPORTATION. INSTRUMENTS POUR DÉTAILLER LES FEUILLES ET LES PRINCIPAUX HÔTELS, FILS ET PIPES/CONDUITS.
  5. Réinspection des toiles

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED GASKET IN THE LETTUCE COLD HOLDING UNIT IN THE MAIN FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED THE UNISEX WASHROOM NEAR THE DINING AREA WITH A DAMAGED LID ON THE RECEPTACLE. INSTRUCTED TO REPAIR OR REPLACE SAID LID.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILT-UP GREASE IN THE INTERIOR OF THE DEEP FRYING UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A BURNED LIGHT BULB UNDERNEATH THE VENTILATION HOOD. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBERVED GREASE BUILD UP IN THE VENTILATION HOOD FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO INSTALL ADDITIONAL HAND WASH SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN THE DINING ROOM WAITRESS STATION WHERE DRINKS ARE PREPARED. INSTRUCTED TO INSTALL ADDITIONAL HANDWASHING SINK IN SAID LOCATION. PRIORITY FOUNDATION VIOLATION 7-38-030(C), NO CITATION ISSUED COMBINED WITH PREVIOUS VIOLATION.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOOD (CHICKEN WINGS 46.5-56.9 F) IN THE REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED MANAGER TO KEEP ALL COLD HOLDING TEMPERATURES AT 41 F OR BELOW AND TO DISCARD SAID FOOD THAT WAS OUT OF TEMPERATURES. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED GASKET IN THE LETTUCE COLD HOLDING UNIT IN THE MAIN FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED THE UNISEX WASHROOM NEAR THE DINING AREA WITH A DAMAGED LID ON THE RECEPTACLE. INSTRUCTED TO REPAIR OR REPLACE SAID LID.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILT-UP GREASE IN THE INTERIOR OF THE DEEP FRYING UNIT. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A BURNED LIGHT BULB UNDERNEATH THE VENTILATION HOOD. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBERVED GREASE BUILD UP IN THE VENTILATION HOOD FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-203.11(A) NOTED NO HAND WASH SINK AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO INSTALL ADDITIONAL HAND WASH SINK. NO CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER LID AT THE FIRST FLOOR PREP AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING PIPE AT THE BOTTOM PIPING OF THE DISH WASHING HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • CHAMBRES DE LAVAGE REMISEES AU LOCAL AVEC RECEPTACLES DE GARAGE ET AUCUNE LIMITE. INSTRUMENTS POUR PROVIDER LES CHAMBRES DE DÉPLACEMENT DANS LES CHAMBRES DES FEMMES ET LES CHAMBRES UNISEX.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED CLUTTER AT THE FAR END STORAGE CORNER OF THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  8. Toiles

    4 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE TINFOIL AS A LINER INSIDE COOKING EQUIPMENT IN MAIN FOOD PREPARATION AREA. MUST REMOVE AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCET BASE AT 3-COMPARTMENT LOCATED IN THE BASEMENT DISH AREA. MUST REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO COVERED WASTE RECEPTACLES PROVIDED IN THE EMPLOYEE WOMEN'S WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DUST ACCUMULATION IN CEILING VENTILATION VENTS IN EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN.
  9. Réinspection des toiles

    1 infraction

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST REMIND AND DISCLOSE FOODS SUCH AS BURGERS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  10. Réinspection des toiles

    3 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST REMIND AND DISCLOSE FOODS SUCH AS BURGERS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • OBSERVED COOKS WITH BEARDS. INSTRUCTED ALL FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXPOSED BRICK WALLS AT THE BASEMENT DISH AREA POT AND PAN CLEAN STORAGE AND CLEAN POTS HANGING ON BRICK WALLS. MUST COVER/SEAL BRICK WALLS IN SAID AREAS TO BE SMOOTH AND CLEANABLE AND NON-POROUS.
  11. Toiles

    14 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • MUST PROVIDE ADEQUATE AMOUNT OF SANITIZER EFFECTIVE FOR THE NOROVIRUS IN THE VOMIT/DIARRHEA CLEAN UP KIT ON SITE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE LOW TEMPERATURE CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY SANITIZING. FOUND 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS AND PRIMING THE MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY SANITIZES, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. NO DISHES BEING WASHED AT THE TIME OF INSPECTION. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOODS HELD IN THE PIZZA PREP COOLER AT INADEQUATE TEMPERATURES: SAUSAGE AT 48.6F AND 59F, PEPPERONI AT 46.4F, COOKED CHICKEN AT 48.7F, HAM AT 50F. ALL FOODS DISCARDED. MANAGER STATES AN ESTIMATED 120 LBS DISCARDED WITH A VALUE OF $202.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED TCS FOODS THROUGHOUT THE WALK-IN COOLER NOT PROPERLY DATE LABELED. FOODS FOUND WITH PREPARATION DATE ONLY SUCH AS COOKED LASAGNA DATED 8/11 ASSORTED DELI MEATS AND CHEESE DATED 8/7, 8/8/ & 8/11. INSTRUCTED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST REMIND AND DISCLOSE FOODS SUCH AS BURGERS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE IN THE PIZZA PREP COOLER. COOLER FOUND WITH AN AMBIENT TEMPERATURE RANGING BETWEEN 50F TO 56.4F WITH FOOD SUCH AS COOKED CHICKEN AT 48.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMEPRATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION CITATION ISSUED 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MISSING INTERNAL THERMOMETERS INSIDE THE FRONT BAR COOLER HOLDING DAIRY PRODUCT AND THE KITCHEN SALAD PREP COOLER. MUST PROVIDE.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OUTER OPENING NOT PROTECTED. BASEMENT DOUBLE EXIT DOORS TO THE OUTSIDE STAIRWELL LEADING TO THE ALLEY WITH AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF THE DOORS. MUST PROVIDE A TIGHT FITTING SEAL ALONG THE BOTTOM OF THE DOORS.
    • 40. FONDS PERSONNELS
      • OBSERVED COOKS WITH BEARDS. INSTRUCTED ALL FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FOOD ENCRUSTED CAN OPENER IN THE BASEMENT FOOD PREP AREA. MUST CLEAN AFTER EACH USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CRACKED AND DAMAGED PLASTIC FOOD CONTAINER. MANAGER DISCARDED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE TINFOIL OR CARDBOARD AS LINER INSIDE ALL COOLERS. MUST BE SMOOTH CLEANABLE SURFACES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXPOSED BRICK WALLS AT THE BASEMENT DISH AREA POT AND PAN CLEAN STORAGE AND CLEAN POTS HANGING ON BRICK WALLS. MUST COVER/SEAL BRICK WALLS IN SAID AREAS TO BE SMOOTH AND CLEANABLE AND NON-POROUS.
  12. Toiles

    8 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: **C** Handwashing Signage 6-301.11 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HAND WASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. - -
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 PREMISES IS A RESTAURANT WHICH IS SERVING UNDER COOKED ANIMAL PRODUCTS; NO CONSUMER ADVISORY, FOOD ITEMS IS NOT DISCLOSED OR THERE IS NO REMINDERS STATEMENT TO CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH DISCLOSURE NOTICE AND REMINDER STATEMENT. .PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD -
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11 (B5)MUST PROVIDE ALLERGEN LABEL ON ALL REQUIRED PACKAGED FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. -
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-204.18 CONDENSER UNIT INSIDE THE TWO DOOR REACH-IN FREEZERS BY COOKING EQUIPMENT WITH ACCUMULATION OF ICE BUILD UP,INSTRUCTED TO REPAIR ISSUED. -
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 FOUND BROKEN FLOOR TILES UNDER THE MIDDLE DEEP FRYER,MUST REPLACE SAID TILES. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  13. Réinspection des toiles

    0 infraction

  14. Toiles

    2 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 4-27-17 INSPECTION # 2049353. FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE WATERLINES. SERIOUS VIOLATION. 7-42-090. MUST PROVIDE BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE WATERLINES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS. MUST CLEAN AND SANITIZE.
  15. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND SOME BULK FOOD NOT LABELED. (FLOUR, SUGAR, ETC.) MUST LABEL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE WATERLINES. MUST PROVIDE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • FOUND ICE SCOOP NOT PROPERLY STORED. (TOO CLOSE TO MOP SINK) MUST RELOCATE.
  16. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST NOT USE TIN FOIL AS A LINER FOR SHELVING OR COOKING EQUIPMENT. MUST REMOVE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DIRT IN THE INTERIOR PANELS OF ICE MACHINE LOCATED IN BASEMENT. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED EXPOSED HAND WASHING SINK IN BASEMENT DISHWASING AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
  17. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PIZZA PREP REACH IN COOLERS AND PASTA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE ALL DAMAGED DOOR GASKETS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD BUILD UP INSIDE PREP AREA PIZZA REACH IN COOLERS DOOR RUBBER GASKETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WASHROOMS HANDWASH BOWLS PUSH BUTTONS NOT MAINTAINED, WATER DOES NOT RUN CONTINOUSLY FOR MINIMAL OF 15 SECONDS AT LOWER LEVEL WOMENS WASHROOM, 1ST FLOOR MENS WASHROOM AND HANDI-CAP WASHROOM. INSTRUCTED MANAGER TO RECALIBRATE SAID WASHROOM HANDWASH BOWL HOT/COLD WATER PUSH BUTTONS TO A MINIMAL OF 15 SECONDS CONTINUOUS RUNNING WATER.
  18. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL A SPLASH GUARD ON THE EXPOSED HAND LOCATED TO THE LEFT OF THE PIZZA LINE TO PROPERLY PROTECT FOOD FROM EMPLOYEES WASHING THEIR HANDS. SPLASH GUARD SHALL BE INSTALLED ON THE RIGHT SIDE OF THE SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND GREASE BUILDUP IN THE LOWER COMPARTMENT OF THE DEEP FRYERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A SLOW DRAINING HAND SINK ON THE SINK ATTACHED TO THE BAR/WINE SERVING AREA. INSTRUCTED TO REPAIR SINK TO PREVENT FUTURE PLUMBING ISSUES ON PREMISES.
  19. Toiles

    2 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER NOT WEARING GLOVES WHILE PREPARING READY TO EAT FOODS (MAKING SANDWICHES, SLICING VEGETABLES,ETC.) AND THEN TOUCHING NON FOOD CONTACT SURFACES SUCH AS KITCHEN EQUIPMENT, AND THEN GOING BACK TO READY TO EAT FOOD WITHOUT WASHING HANDS OR APPLYING GLOVES. INFORMATION GIVEN ON HANDWASHING. CRITICAL VIOLATION 7-38-010(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE STAINED- DEEP GROOVED CUTTING BOARD ON THE FOOD PREP LINE TO PROVIDE A CUTTING BOARD WITH A SMOOTH EASILY CLEANABLE SURFACE.
  20. Plainte

    6 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND NO PAPER TOWEL ON THE EXPOSED HAND SINK IN THE PREP AREA IN THE BASEMENT AND IN THE MAIN KITCHEN IST FLOOR. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST HAVE SANITARY HAND WASHING DEVICES OR PAPER TOWEL ALL THE TIMES. CITATION ISSUED CRITICAL 7-38-030. MANAGER ASKED ONE OF HIS EMPLOYEE TO PUT PAPER TOWEL DURING INSPECTION.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL BULK FOOD CONTAINERS MUST HAVE A LABEL/NAME OF THE PRODUCT OUTSIDE THE CONTAINER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRY UTENSILS SHELVE IN THE BASEMENT PREP AREA. MUST DEFROST THE TWO CHEST FREEZER IN THE MAIN KITCHEN IST FLOOR (WITH HEAVY ICE ACCUMULATED).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN THE FLOOR IN THE FURNACE ROOM AND MAINTAIN. MUST ELEVATE ALL ITEMS/ARTICLES IN THE LIQUOR /WINE ROOM OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST SEAL ALL THE GAP OPENING AROUND THE PIPES/CONDUITS IN THE STORAGE ROOM IN THE BASEMENT. MUST REPLACE STAINED CEILING TILES INSIDE THE IST FLOOR WASHROOM. MUST CLEAN THE FAN GUARD OF THE 2 DOOR REACH IN COOLER (WITH DUST BUILD-UP).
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BURNED OUT LIGHT BULB ON THE HOOD IN THE MAIN KITCHEN,1ST FLOOR. MUST REPLACE.
  21. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL COOKED FOODS INSIDE PREP COOLERS AND INSDE WALK-IN COOLER IN BASEMENT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FANS INSIDE WALK-IN COOLERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR SLOW DRAIN AT EXPOSED HAND WASH SINK LOCATED IN KITCHEN PREP AREA.
  22. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKS LINE COOLER FOUND AT 53.6 F WITH FOODS SUCH AS RIBS AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 10 LBS COOKED RIBS AT 48.2F, 2 LBS TURKEY AT 49F, 1 LB CALAMARI AT 46.7. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $100.00.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • TOUS LES CONTAINERS DE NOURRITURE DOIVENT ÊTRE LÂCHÉS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • TABLETOP CAN OPENER FOUND WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT THROUGHOUT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REMOVE RUBBER HOSE AS EXTENSION ON BASEMENT THREE COMPARTMENT SINK. LEAK FROM CEILING PIPING ABOVE BASEMENT ICE MACHINE. MUST REPAIR.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING PIZZA BOX AT CARRY OUT STATION.
  23. Réinspection des toiles

    0 infraction

  24. Toiles

    7 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. FOUND DISPLAY PREP COOLER(SOUTH WALL OF PREP AREA, 1ST FLOOR) AT IMPROPER TEMPERATURE 45F(AIR TEMP).POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(FISH, COOKED RIBS, SLICED TOMATOES, ETC).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT MAINTAINES TEMP OF 40F AND BELOW.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A)HOOOO71121-14
    • 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 FOOD AT IMPROPER TEMPERATURE:GROUND BEEF AT TEMP OF 49.8F,SLICED HAM AT TEMP OF 46.7F(BOTH PRODUCTS WERE STORED IN DISPLAY COOLER);COOKED SASAUGE AT TEMP OF 113.3F,AND MEATBALL AT TEMP OF 99.0F TO 103F(BOTH PRODUCTS STORED INSIDE THE MICROWAVE); COOKED RAOST BEEF AT TEMP OF 45F TO 45.6F(STORED IN WALK-IN COOLER) ALL COOLER UNIT MAINTAINED TEMP OF 40F AND BELOW.FOUND PIZZA AT TEMP OF 122.2F TO 123.3F IN WARM UNIT(UNIT MAINTAINED TEMP OF 158.9F)NO TIME AND TEMPERATURE LOG PROVIDED WITH FOOD PRODUCTS MENTIONED.FOUND FOOD AT IMPROPER TEMPERATURE IN DISPLAY COOLER(SOUTH WALL OF PREP AREA)COOKED RIBS AT TEMP 49.9F TIE-SHI 49F, SLICED TOMATOES AT TEMP OF 49.IF,SOUR CREAM CREAM AT TEMP OF 50F.SLICED ONION AT TEMP OF 52.8F.FOOD DISCARDED AND DENATURED.POUND 20VALUE$ 150.CRITICAL VIOLATION:7-38-005(A) HOOOO71120-13
    • 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. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS KITCHEN EQUIPMENT,WASHING UTENSILS IN EXPOSED HAND SINK,AND CLEAN WITH A DIRTY LINEN PREP TABLES,THEN GOING BACK TOUCHING READY TO EAT PRODUCTS(PIZZA) WITHOUT WASHING HANDS.INSTRUCTED TO WASH HAND EVERY POSSIBLE CONTAMINATION.CRITICAL VIOLATION:7-38-010(A) HOOOO71120-13
    • 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 VIOLATION NOT CORRECTED FROM 7-1-2010, REPORT#52270 #30.MUST PROVIDE LABELS FOR ALL SLICED CHEESE CAKE, MUST HAVE:INGREDIENTS,NAME OF PRODUCTS,DATE OF EXPIRATION AND ECT. #32-KNIFE RACK IS NEEDED IN PREP AREA,1ST FLOOR(SOUTH WALL). #35-NEED TO REPAIR CEILING WALL ABOVE ICE MACHINE(BROKEN),ALSO IF PIPE ABOVE ICE MACHINE ARE WASTE WATER PIPE, UNIT MUST BE RELOCATED.REMOVE BLACK SUBSTANCE FROM WALL TILES IN DISH WASHING AREA.SERIOUS VIOLATION :7-42-090 HOOOO71121-14
    • 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. CLEAN PIPE UNDER THE HOOD,DUST BUILD UP.
    • 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. STOPPERS IS NEEDED FOR THE THREE COMPARTMENT SINK, IN BASEMENT AREA.
    • 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. ADDITINAL CLEANING IS NEEDED OUTSIDE GARBAGE AREA,ALSO LIDS AND GREASE WASTE OIL CONTAINER
  25. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE LABELS FOR ALL SLICED CHEESE CAKE, MUST HAVE:INGREDIENTS,NAME OF PRODUCTS,DATE OF EXPERATION AND ECT.
    • 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.KNIFE RACK IS NEEDED IN PREP AREA,1ST FLOOR(SOUTH 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.DETAIL CLEAN INTERIOR OF DEEP FRYERS(DUST AND GREASE BUILD-UP),ALSO CLEAN FILTERS ABOVE COOKING EQUIPMENT(GREASE BUILD-UP).
    • 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.NEED TO CLEAN FLOOR IN GAS/WATER CLOSET,IN BASEMENT AREA;ALSO FLOOR IN POOR REPAIR,(BROKEN CEMENT),SURFACE MUST BE SMOOTH AND CLEANABLE.DETAIL CLEAN FLOOR BEHIND THE GREASE TRAP, UNDER THREE COMPARTMENT SINK, IN BASEMENT AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.NEED TO REPAIR CEILING WALL ABOVE ICE MACHINE(BROKEN),ALSO IF PIPE ABOVE ICE MACHINE ARE WASTE WATER PIPE, UNIT MUST BE RELOCATED.REMOVE BLACK SUBSTANCE FROM WALL TILES IN DISH WASHING AREA.
    • 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.NEED TO CLEAN LIGHT SHIELD IN PREP AREA 1ST AND BASEMENT AREA.

Établissements inspectés à proximité

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