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CHINA HUT RESTAURANT

7100 N Clark ST, CHICAGO, IL 60626 · Restaurant

Résumé des inspections

CHINA HUT RESTAURANT a été inspecté 18 fois par Chicago Department of Public Health depuis le 11 mars 2010. La dernière inspection, le 15 avril 2016, n'a relevé aucune infraction.

3 des 18 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Protection des aliments contre la contamination.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

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 5 inspections distinctes, la plus récente le 29 mai 2015. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 25 février 2016. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 une fois le 20 juillet 2012. Par exemple : SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC

  • 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 45 fois dans 14 inspections distinctes, la plus récente le 8 mars 2016. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

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

    Relevé 30 fois dans 15 inspections distinctes, la plus récente le 8 mars 2016. Par exemple : LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES

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.

18 inspections

  1. Toiles

    0 infraction

  2. Inspection récente

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BROKEN GASKET ON PREP COOLER WHERE SMOOTHIES ARE PREPARED IN FRONT PREP AREA. ALSO GROCERY BAGS ARE PROHIBITED. INSTRUCTED TO REPAIR GASKET AND DISCONTINUE USE OF GROCERY BAGS AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED UNKNOWN DEBRIS IN THE LIGHT SHEILDS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED EXCESSIVE CLUTTER IN BASEMENT, EQUIPMENT FROM A CLOSED BUSINESS BEING STORED THERE. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ITEMS NOT BEING USED AND MAINTAI
  3. Toiles

    9 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED ICE MACHINE IN PREP AREA WITH VISIBLE BLACK MOLD LIKE SUBSTANCE, SEVERE BUILD UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO DISCARD ICE. DISCONTINUE USE UNTIL MACHINE HAS BEEN CLEANED AND SANITIZED. MAINTAIN SAME. SERIOUS VIOLATION 7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED FRONT DOORS NOT RODENT PROOFED. 1/4 INCH GAP AT THE BOTTOM OF BOTH DOORS. INSTRUCTED TO INSTALL PROPER THESHOLD TO PREVENT RODENT ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BROKEN GASKET ON PREP COOLER WHERE SMOOTHIES ARE PREPARED IN FRONT PREP AREA. ALSO GROCERY BAGS ARE PROHIBITED. INSTRUCTED TO REPAIR GASKET AND DISCONTINUE USE OF GROCERY BAGS AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE AND FOOD DEBRIS ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; GRILL, STOVE, FRYER, CAN OPENER, INTERIOR OF PREP COOLER WHERE SMOOTHIES ARE PREPARED, EXTERIOR OF ICE MACHINE, PREP TABLES AND ALL CONTACT SURFACES IN THE KITCHEN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD DEBRIS ON KITCHEN FLOOR AND UNDER HEAVY EQUIPMENT. WALK-IN FREEZER IN BASEMENT, AND FLOOR IN DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED GREASE BUILD UP ON WALLS, FILTERS AND HOOD IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED UNKNOWN DEBRIS IN THE LIGHT SHEILDS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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
      • OBSERVED BROKEN SELF-CLOSING DEVICE ON THE MENS TOILET ROOM DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED EXCESSIVE CLUTTER IN BASEMENT, EQUIPMENT FROM A CLOSED BUSINESS BEING STORED THERE. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ITEMS NOT BEING USED AND MAINTAIN.
  4. Réinspection de la plainte

    0 infraction

  5. Plainte

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN AT TEMP OF 45.7F-46.8F- and 47.8F,STORED INSIDE THE WALK-IN COOLER. WALK-IN COOLER AIR TEMP OF 40.1F.FRIED CHICKEN STORED INSIDE THE PREP COOLER AT TEMP OF 46.5F AND 47.0F;BOILED CHICKEN STORED ON TOP THE MOBILE CART BY THE THREE COMPARTMENT SINK A TEMP OF 98.7F TO 108F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE, COLD FOOD 40F AND BELOW TEMPERATURE ABUSED FOOD DISCARDED AND DENATURED.POUNDS 25, VALUE 50. CRITICAL VIOLATION: 7-38-005(A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK AT SMOOTHIE AREA .OBSERVED MANAGER MAKING SMOOTHIES FOR CUSTOMERS. SOAP AND PAPER TOWELS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOOD NOT PROTECTED DURING STORAGE.FOUND UNCOVERED CRAB RANGOON" STORED INSIDE THE WALK-IN COOLER UNDER THE CONDENSER UNIT,WITH DUST DANGLING FROM UNIT .ALSO FOUND RAW CHICKEN INSIDE THE GROCERY BAGS STORED INSIDE THE WALK-IN FREEZER IN BASEMENT;A LOT OF BAGS WITH FOOD, WERE COVERED IN YELLOW FROZEN LIQUID THAT HAD DRIPPED FROM ABOVE BAGS WHICH THEY WERE FILLED WITH CUT MANGOS.FROZEN STRAWBERRY STORED INSIDE THE CHEST FREEZER(BASEMENT AREA), PLASTIC BAGS ARE HEAVILY STAINED WITH FOOD LIQUIDS AND CHEST FREEZER HAS A LAYER OF BLACK SUBSTANCE AROUND THE LOCK/LINER. FOOD STORED UNDER THE CONDENSER UNIT WAS COVERED. INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS,ALSO MUST WASH ,RINSE AND SANITIZE CHEST FREEZER. FOUND ICE MACHINE WITH BLACK SLIME AT WATER RESERVOIR,INSTRUCTED TO CLEAN AND SANITIZE UNIT. SERIOUS VIOLATION: 7-38-005(A).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE BUILD-UP INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN GREASE AND FOOD LIQUIDS ON TOP AND SIDES OF ALL GREASE TRAPS INCLUDE IN BASEMENT .INSTRUCTED TO CLEAN AND MAINTAIN ENCRUSTED FOOD ON SHELVES INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BASEMENT FLOOR WITH GREASE UNDER SHELF AT WEST SIDE OF THE WALL BY THE GREASE TRAP,DEBRIS ON FLOOR THROUGHOUT THE BASEMENT,SPECIALLY BEHIND THE WALK-IN FREEZER AND CHEST FREEZERS
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • BROKEN CEILING VENT AND TILES ABOVE THE BBQ UNIT IN PREP AREA,INSTRUCTED TO REPLACE.DUST BUILD ON CONDENSER UNIT ,INSTRUCTED TO CLEAN AND MAINTAIN
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • BROKEN THERMOMETER INSIDE THE TWO DOOR SMOOTHIE COOLER,INSTRUCTED TO REPLACE
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTH THROUGHOUT THE PREP AREA: ON TOP THE COUNTER TOPS,PREP TABLES AND CUTTING BOARDS,BEEN USED OVER AND OVER.INSTRUCTED THAT WIPING CLOTHS MUST BE STORED IN AN APPROVED SANITIZER TO MINIMIZE SOURCE OF CONTAMINATION.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • OBSERVED EMPLOYEE AND MANAGER NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR
  6. Réinspection des toiles

    1 infraction

    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Inspector Comments: FOUND POOR LIGHTING CONDITIONS AT BASEMENT. BURNT LIGHT BULBS.
  7. Toiles

    6 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN. FOUND OVERFLOWING GARBAGE AND WOOD CRATES SURROUNDING OUTSIDE DUMPSTER. SERIOUS VIOLATION. CITATION ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FONDS D'ALIMENTATION BULK NON LABÉLIS. (FLOUR, SUGAR, ETC.)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND FOLLOWING NOT CLEAN: WOK AREA, SHELVES ABOVE 3COMPARTMENT SINK, TABLES IN BASEMENT, AND EXHAUST HOOD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS UNDER AND AROUND WOK AREAS NOT CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOUND POOR LIGHTING CONDITIONS AT BASEMENT. BURNT LIGHT BULBS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • BASEMENT NEEDS TO BE CLEANED AND ORGANIZED.(TOOLS ETC.)
  8. Plainte

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE: COOKED SHRIMP AT TEMP OF 59.7F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUNDS 8, VALUE $20. CRITICAL VIOLATION:7-38-005(A).
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOOD NOT PROTECTED DURING STORAGE.FOUND OPENED FOOD STORED INSIDE THE WALK-IN COOLER UNDER THE CONDENSER UNIT,WITH WATER LEAKING ON FOOD.ALSO FOUND RAW,COOKED AND FROZEN STRAWBERRY STORED INSIDE BROKEN PLASTIC GROCERY BAGS. FOUND COOKED SHRIMP IN OPENED CONTAINERS STACKED ON TOP OF EACH OTHER. FOOD STORED UNDER THE CONDENSER UNIT WAS DISCARDED BY THE OWNER. PROPER FOOD CONTAINERS WERE PROVIDED. SERIOUS VIOLATION: 7-38-005(A).
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED PLASTIC UTENSILS STORED UNDER THE FRONT COUNTER NOT PROTECTED,INVERT UTENSIL .
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DEBRIS INSIDE THE STOVE, INSTRUCTED TO CLEAN ALSO REMOVE DIRTY GLOVES FROM SAID UNIT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD DEBRIS ON FLOOR IN FRONT OF SIDE DOOR, INSTRUCTED TO KEEP FLOOR CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED SOUTH WALL OF MEN'S WASHROOM WITH GRAFFITI INSTRUCTED TO REMOVE AND MAINTAIN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED WATER PIPE UNDER THE THREE COMPARTMENT SINK IS LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN
  9. Plainte

    5 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: THREE LARGE CONTAINERS OF COOKED SHRIMP(20 POUNDS)AT TEMP OF 57.9F- 57.3F-59.3F; COOKED CHICKEN AT TEMP OF 98F - 101F AND 114.4F. WALK-IN COOLER AIR TEMP OF 40.1.NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED,POUNDS 35, VALUE 110. CRITICAL VIOLATION: 7-38-005(A)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF DEEP FRYERS, GREASE BUILD-UP. REMOVE GREASE AND DEBRIS ON TOP AND AROUND THE GREASE TRAP, STORED IN BASEMENT. REMOVE FOOD DEBRIS ON SHELVES IN ALL COOLERS AND FREEZERS. CLEAN HOOD AND 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
      • CLEAN FLOOR INSIDE THE WALK-IN COOLERS AND WALK-IN FREEZER,INCLUDED IN BASEMENT AREA, REMOVE FOOD STAINS AND ENCRUSTED FOOD DEBRIS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING WATER PIPE UNDER THE THREE COMPARTMENT SINK,WEST COMPARTMENT.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA
  10. Réinspection de la plainte

    10 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL AND DATE FOOD PRODUCTS IN COOLER,FREEZER AND DRY FOOD(FLOUR,SUGAR)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST PROVIDE SCOOP AND UTENSILS WITH HANDLE FOR DRY FOOD, REMOVE DIRTY BOWLS AND CONTAINERS FROM INSIDE DRY FOOD
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR OR REPLACE RUBBER GASKET AT ONE DOOR REACH-IN COOLER, IN PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMERS,INVERT THEM WITH HANDLE UPWARD
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTERS AND DEEP FRYERS,GREASE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS AND ALONG BASEBOARD WALLS, GREASE,FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS BEHIND COOKING EQUIPMENT AND THROUGHOUT THE PREP AREA ,FOOD STAINS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN LIGHT SHIELDS IN PREP AREA, DUST BUILD-UP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REMOVE DUST BUILD-UP AT VENT COVER IN PREP AREA. ACCUMULATED DUST ON EXHAUST FAN VENT COVERS IN BOTH WASH ROOMS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • HAIR RESTRAINED IS NEED BY EVERYONE AT PREP AREA.
  11. Plainte

    14 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:MARINATE CHICKEN WINGS AT TEMP OF 55.0F TO 57.9F, MARINATE CHICKEN STRIP AT TEMP 56.8F TO 59F. MIXED CREAM CHEESE AT TEMP OF 67.9F; PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER. COOKED BEEF AT TEMP OF 83.6F TO 95.9F. COOKED CHICKEN 45.5T, 84.9F,94.4F. FRIED NUGGET CHICKEN AT TEMP OF 68.6F TO 72F. COOKED SHRIMP AT TEMP OF 74.4F TO 75.5F. FOOD WAS STORED THROUGHOUT THE PREP AREA INCLUDED BY THE REAR DOOR. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME.FOOD DISCARDED AND DENATURED. POUNDS 120. VALUE 260. CRITICAL VIOLATION:7-38-005(A)
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • SOURCE OF CONTAMINATION: OBSERVED EMPLOYEE STANDING ON TOP OF THE PREP TABLE WITH ONE FOOT ON TOP OF THE CUTTING BOARD, WHICH HAD CUT BROCCOLI ON IT. HE WAS TRYING TO REACH ABOVE THE WALK-IN COOLER. AFTER I ASKED SEVERAL TIMES TO WASH, RINSE AND SANITIZE PREP TABLE AND CUTTING BOARD, IT WAS DONE, FOOD DISCARDED. PERSONALLY SET UP SANITIZE SOLUTION, 100PPM. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE UNIT OR ICE. CRITICAL VIOLATION:7-38-OO5(A)
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE, SUCH AS, GARBAGE CAN,HAIR WIPING HAND ON THEIR DUTY APRONS, WIPING SWEAT OFF THE FACE,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(EGG ROLLS,COOKED CHICKEN ETC) WITHOUT WASHING HANDS IN BETWEEN.HAND WASHING PROCEDURE EXPLAINED. CRITICAL VIOLATION:7-38-010(A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO PAPER TOWEL PROVIDED AT ONLY EXPOSED HAND SINK IN PREP AREA. OBSERVED EMPLOYEE WIPING HANDS AT DIRTY APRON. PAPER TOWEL WAS PROVIDED AT EXPOSED HAND SINK UPON MY REQUEST. CRITICAL VIOLATION: 7-38-030
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL AND DATE FOOD PRODUCTS IN COOLER,FREEZER AND DRY FOOD(FLOUR,SUGAR)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST PROVIDE SCOOP AND UTENSILS WITH HANDLE FOR DRY FOOD, REMOVE DIRTY BOWLS AND CONTAINERS FROM INSIDE DRY FOOD
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMERS,INVERT THEM WITH HANDLE UPWARD
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR OR REPLACE RUBBER GASKET AT ONE DOOR REACH-IN COOLER, IN PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTERS AND DEEP FRYERS,GREASE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS AND ALONG BASEBOARD WALLS, GREASE,FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS BEHIND COOKING EQUIPMENT AND THROUGHOUT THE PREP AREA ,FOOD STAINS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN LIGHT SHIELDS IN PREP AREA, DUST BUILD-UP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REMOVE DUST BUILD-UP AT VENT COVER IN PREP AREA. ACCUMULATED DUST ON EXHAUST FAN VENT COVERS IN BOTH WASH ROOMS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • HAIR RESTRAINED IS NEED BY EVERYONE AT PREP AREA.
  12. Réinspection de la plainte

    0 infraction

  13. Plainte

    12 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 CHEF PREP REACH IN COOLER IN KITCHEN UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW AT THE TIME OF COMPLAINT INSPECTION,ABOV E COOLER PRESENT TEMP.AFTER WAITING FOR OVER 1hr WAS 46.F CITATION ISSUED 7-38-005(a)CRITICAL INSTRUCTED TO REPAIR ABOVE COOLER TO BE ABLE MAINTAIN 40F OR BELOW AT AT ALL TIMES. ALSO CAN NOT USE ABOVE COOLER FOR STORAGE OF POTENTIALLY HAZARDOUS FOODS.COOLER IS TAGGED.INSTRUCTED TO FAX LETTER TO FOOD PROTECTION AT 312 746 4240 TO HAVE TAG REMOVED AFTER REPAIR. HEARING FOR TICKET #H000073553-16 THRU H000073556-10 WILL BE ON 10-27-11 AT 400 W SUPERIOR AVE ROOM 112 AT 10:00am.
    • 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(LARGE & SMALL SHRIMPS 9pds,AND BBQ PORK 1pd) IN ABOVE CHEF REACH IN COOLER WERE FOUND AT INADEQUATE TEMPERATURES RANGING FROM 47.1F TO 56.9F DURING INSPECTION.CITATION ISSUED 7-38-005(a)CRITICAL.INSTRUCTED TO HAVE ABOVE FOODS MAINTAINING AT 40F OR BELOW AT ALL TIMES.INSTRUCTED ALSO TO DISCARD ABOVE MENTION FOODS,AND DENTURE WITH SANITIZER, MANAGEMENT COMPLIED.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICE OF FOOD HANDLERS IN KITCHEN TOUCHING NOSE,MOUTH,HAIR,AND OTHER OBJECTS WITHOUT WASHING HAND WENT BACK AND HANDLE READY TO EAT FOODS WITH BARE HANDS DURING COMPLAINT INSPECTION.CITATION ISSUED 7-38- 010(a)CRITICAL MANAGEMENT WAS WARNED BEFORE DURING 01-11-11 INSPECTION VERBALLY.INSTRUCTED TO TO HAVE FOODSERVICE EMPLOYEES WASH HAND AFTER EACH CONTAMINANT BEFORE HANDLING FOODS AT ALL TIMES.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSE HAND WASH SINK IN KITCHEN BY 3COMP.SINK NOT ACCESSIBLE TO FOOD HANDLERS FOR PROPER HAND WASHING AT THE TIME OF COMPLAINT INSPECTION ABOVE HAND WASH SINK WAS BLOCKED WITH COKE CARTONS AND OTHER FOOD CONTAINERS.CITAION ISSUED 7-38-030 CRITICAL,ALSO OWNER WAS CAUTIONED VERBALLY ON 01-11-11 INSPECTION.INSTRUCTED TO REMOVE ALL BLOCKAGE FROM ABOVE HAND WASH SINK TO ACCESSIBLE TO FOODSERVICE EMPLOYEES AT ALL TIMES.
    • 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 PREPARED AND READY TO EAT FOODS IN COOLERS,AND AT PREP AREAS NOT PROTECTED DURING STORAGE AND PREPARATIONS,AT THE TIME OF INSPECTION. NOTED COOKED CHICKEN,SHRIMPS,VIGGIES,IN COOLERS WITHOUT FIRST COVERING HAD OTHER FOOD UTENSILS STORED DIRECTLY INSIDE THE FOODS,FRIED CHICKEN WERE STORED DIRECTLY INSIDE CARD BOXES PREVIOUSLY RECEIVED FROM DELIVERY OF OTHER GOODS WITHOUT ANY BARRIER LIKE APPROVED PLASTIC FOOD BAGS, USING GROCERY BAGS TO STORE READY TO EAT FOODS,AND PREPARING & MIXING CHICKEN FOR FRYING ON FLOOR INSTEAD OF HAVING THEM ON PREP TABLES.CITATION ISSUED 7-38-005(a) SERIOUS. AGAIN OWNER WAS WARNED AT LAST INSPECTION OF 01-11-11 VERBALLY. INSTRUCTED TO HAVE PREPARED AND READY TO EAT FOODS COVERED FIRST BEFORE STORING ANY OBJECT INSIDE THEM,USE APPROVED FOOD STORAGE BAGS SUCH AS ZIPLOCK BAGS ETC,NOT GROCERY BAGS NOR WIPE CLOTHS FOR COVERING OF COOKED RICE,AND PREPARE FOODS ON PREP TABLES OR ON PREP COUNTERS NOT ON FLOORS TO PREVENT CROSS CONTAMINATIONS.
    • 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. NOTED EVIDENCE OF INSECT ACTIVITY ON PREMISES AT THE TIME OF ONSPECTION.OBSERVED 10LIVE ROACHES CRAWLING ON FLOORS,IN MOP SINK, AND ON LUNDRY MACHINE IN BASEMENT.CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED TO HAVE PEST CONTROL COMPANY TREAT ABOVE PROBLEM AND GET RID OF THEM BY REINSPECTION NEXT WEEK. ALSO CLEAN AND SANITIZE ABOVE AFFECTED FLOORS WITH SANITIZER, AND MAINTAIN DRY.
    • 20. CONTENEURS OU RECEPTATIONS INDÉSIRABLES: NUMÉRO D ' AIDE, PROPRIÉTÉ ET PROPRIÉTÉ
      • All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. FOUND TRASH CONTAINERS IN RESTROOMS WITHOUT LIDS,TRASH CONTAINER IN GIRLS RESTROOM OVER FLOWS WITH SOILED TISSUE PAPERS ALOVER THE FLOORS. CITATION ISSUED 7-38-020 SERIOUS OWNER WAS AGAIN WARNED AT LAST INSPECTION OF 01-11-11 VERBALLY.INSTRUCTED TO CLEAN SOILED TOILET TISSUES AND SANITIZE FLOORS IN GIRLS RESTOOM, AND PROVIDE LIDS FOR ALL WASTE CONTAINERS .
    • 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. FOUND PREVIOUS MINOR VIOLATION OF 01-11-11 REPORT #491124 #42 NOT CORRECTED AT THIS TIME.#42( OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITHUOT HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED AT ALL TIMES).CITATION ISSUED 7-42-090 SERIOUS INSTRUCTED TO COMPLY WITH REINSPECTION NEXT WEEK.
    • 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. REPAIR DEEP KNIFE CUTS ON CUTTING BOARDS,AND REPAIR RUST STORAGE SHELF UNDER PREP TABLE IN REAR,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. INSTRUCTED TO CLEAN AND SANITIZE PREP TABLES AND FOOD CONTAINERS ,CLAEN GREASE ON GREASE CONTAINER OUTSIDE,AND INSIDE COMPARTMENTS OF DEEP FRYERS.
    • 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. INSTRUCTED TO CLEAN STANDING WATER ON FLOORS IN THE BASMENT BY MOP SINK AND LUNDRY MACHINE,MAINTAIN DRY AT ALL TIMES.AND FLOORS UNDER 3COMP.SINK AND UNDER STORAGE SHELVES IN REAR TO BSMT.
    • 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. MUST REPAIR LEAKS UNDER 3COMP.SINK IN KITCHEN.
  14. Plainte

    6 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. INSTRUCTED TO REPAIR/REPLACE LID (COVERS) ON DRY FOOD CONTAINERS TO COVER PROPERLY WITHOUT GAPS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON DRY FOOD CONTAINERS IN KITCHEN,INSIDE OVEN UNDER HOOD, INSIDE TRASH CONTAINER CABINET CASE IN DINING,INSIDE TOP CASE OF CHEF PREP COOLER IN KITCHEN, AND WALK IN FREEZER FLOOR IN BASEMENT.ALSO TABLES IN DINING AREA WITH FOOD CRUMBS AND SPILLS ON GREASE TRAP UNDER AND VENT IN TOILETS WITH DUST .
    • 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. INSTRUCTED TO DEBRIS ON FLOORS AT MOP SINK AREA,AND AT EXPOSE HAND WAS SINK BY 3COMP.SINK 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. INSTRUCTED TO CLEAN STAINS ON WALLS AT MOP SINK AT 3COMP.SINK BELOW DRAIN BOARD.
    • 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
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST STORE EMPLOYEE COATS AWAY FROM FOOD STORAGE AREA.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITHUOT HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED AT ALL TIMES.
  15. Plainte

    8 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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly dated/labeled in coolers, must date and label all food items in coolers.
    • 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. non food contact surfaces of cutting boards that had deep cuts, shall be repair/replaced.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of walk in cooler shelving, racks not clean need detailed cleaning(crevices), non food contact surfaces of ice machine not clean need detailed cleaning, storage shelving in kitchen prep areas need cleaning.non food contact surfaces of cooking equipment need cleaning.
    • 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. floors under heavy equipment, cooking equipment, and under storage shelving in bsmt. need detailed cleaning(corners).
    • 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. Use dustless cleaning methods. walls, ceiling tiles in kitchen prep areas not clean need detailed cleaning.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in kitchen prep area, storage areas not clean need cleaning.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in coolers, kitchen prep areas not clean need detailed cleaning.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. stock items must be stored six inches off of floor to prevent pest harborage.
  16. Plainte abrégée

    7 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.
    • 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.above violation stll remaining.
    • 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. Use dustless cleaning methods.above violation still remaining.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation still remaining.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.above violation still remaining.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.above violation still remaining.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.above violation still remaining.
  17. Plainte abrégée

    7 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.
    • 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.above violation still remaining.
    • 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. Use dustless cleaning methods.above violation still remaining.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation still remaining.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.above violation still remaining.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.above violation still remaining.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.above violation still remaining.
  18. Plainte

    7 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning.
    • 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.floors under heavy equipment, cooking equipment need detailed cleaning, floors under storage shelving in ist floor, bsmt., not clean need cleaning(detailed).
    • 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. Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.walls in front prep area need cleaning(detailed).
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas not clean need cleaning, broken light bulb in bsmt. storage area shall be replaced.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation) in kitchen, coolers and bathrooms need cleaning.exhaust canopy needs cleaning.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess debris and clutter in bsmt. storage areas shall be removed.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.found/observed employees in front counter area, and 1(one) employee in prep area not wearing hair restraints at time of inspection(complaint) on 3/11/2010. mgmt. was advised to provide hair restraints to all employees.

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