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CMM FOOD SERVICES INC.

5500 N ST LOUIS AVE, CHICAGO, IL 60625 · Restaurant

Résumé des inspections

CMM FOOD SERVICES INC. a été inspecté 11 fois par Chicago Department of Public Health depuis le 19 novembre 2021. La dernière inspection, le 4 mai 2026, n'a relevé aucune infraction.

2 des 11 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 0 infraction relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Ravageurs et Contrôle de la température des aliments.

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.

  • 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 11 fois dans 7 inspections distinctes, la plus récente le 17 octobre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • RavageursRisque élevé

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

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 24 juillet 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 2 fois le 24 juillet 2024. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 19 novembre 2021. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 10 fois dans 6 inspections distinctes, la plus récente le 17 octobre 2025. Par exemple : FORMATION D ' ALLERGÈNE

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.

11 inspections

  1. Toiles

    0 infraction

  2. Toiles

    9 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • UPPER INTERIOR SHIELD INSIDE THE ICE MACHINE WITH SLIGHT PINK SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED A RUSTY AND FOOD ENCRUSTED TABLE TOP CAN OPENER IN THE PREP AREA. MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN COOLER.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • EXTERNAL FINAL RINSE GAUGE ON THE DISH WASHING MACHINE.NOT OPERATIONAL. INSTRUCTED TO REPAIR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE CARDBOARD OR TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY. SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • SOME METAL RACK SHELVING INSIDE THE WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST OR RESURFACE/REPLACE.----EXCESSIVE ICE BUILD UP ON THE SHELVES INSIDE THE WALK-IN FREEZER. MUST REMOVE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK AT THE MIDDLE NOZZLE OF THE THREE COMPARTMENT SINK IN THE PREP AREA. MUST REPAIR.----NOTED AN ATTACHED EYE WASHING STATION ON THE HAND WASHING SINK USED FOR THE DISH ROOM AND DISH WASHING THREE COMPARTMENT SINK. MUST REMOVE EYE WASHING STATION FROM ALL HAND WASHING SINKS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • UNUSED, NON-FUNCTIONAL COOLERS MUST BE REMOVED TO PREVENT PEST HARBORING.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  3. Réinspection des toiles

    2 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER OR VALID DOCUMENTATION ON THE PREMISES AND TCS FOODS (EGGS,CHEESEBURGER,CHICKEN ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS)ARE PREPARED,HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATES AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12--OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
  4. Toiles

    14 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER OR VALID DOCUMENTATION ON THE PREMISES AND TCS FOODS (EGGS,CHICKEN,BEEF,SOUP ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS)ARE PREPARED,HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATES AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HAND SINKS AT FRONT PREP AREAS.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVÉ UNE ACCUMULATION DE DEBRIS DE LUMIÈRE ENCRISÉE SUR L'INTERIEUR DE LA MACHINE ICE.MUST REMISE DEBRIS, DÉTAILLANT INSIDE DE LA MACHINE ICE/HAVE SERVICED ET DE LA MACHINE ICE PRINCIPALE À TOUS LES TEMPS.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE FRONT PREP LINE 2 DOOR COOLER *(ACROSS FROM THE COOKING GRILL).OBSERVED CHICKEN AT 44.6F-48.0F,BEEF AT 48.7F,SLICED TOMATOES AT 47.1F,GYRO MEAT AT 45.7F,MOZZARELLA SHREEDED CHEESE AT 46.4F,LIQUID EGGS 45.8F AND RANCH DRESSINGS AT 44.6F ETC.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#'S OF FOOD WORTH $350.00.INSTRUCTED MANAGEMENT TO MONITOR ALL COLD (TCS FOODS) AND MAINTAIN AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE FRONT 2 DOOR PREP LINE COOLER (ACROSS FROM THE COOKING GRILL) WITH AN AIR TEMPERATURE OF 47.7F.THE SAID COOLER WAS USED TO STORE (TCS FOODS) SUCH AS BEEF,CHEESE,CHICKEN ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.APPROXIMATELY 50 RODENT(MICE)DROPPINGS ON THE FLOORS ALONG THE WALLS AND CORNERS BEHIND THE FRONT PREP AREAS AND ON FLOORS BEHIND THE ROLLING UTILITY CART STORAGE LOCATED THE REAR DISHWASHING ROOM ALSO, UNDERNEATH THE STORAGE RACKS IN THE REAR DRY STORAGE ROOM.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS OR TEST STRIPS/STICKERS WERE PROVIDED TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS INSIDE OF THE HIGH TEMPERATURE DISH MACHINE.(HIGH TEMPERATURE DISHMACHINE WITH GAUGE READING FINAL RINSE AT 180F).INSTRUCTED MANAGER TO PROVIDE SURFACE TEMPERATURE TEST STRIPS OR IRREVERSIBLE REGISTERING SURFACE THERMOMETER FOR HIGH TEMPERATURE DISHMACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005.(SEE COMMENTS).
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN KITCHEN STORAGE RACKS,TOPS AND BOTTOMS OF PREP TABLES,FOOD STORAGE CONTAINERS,INTERIOR OF PREP COOLERS INCLUDING STORAGE RACKS INSIDE THE WALK-IN-COOLER,EXTERIOR SURFACES ON TOP OF THE DISHWASHING MACHINE AND INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYERS AND MAINTAIN.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • OBSERVED NO HOT RUNNING WATER THROUGHOUT MULTIPLE SINKS IN KITCHEN PREP/DISHWASHING AREAS (WATER TEMPERATURE RANGING FROM 74.4F-77.7F) AT (3-COMPARTMENT SINKS,PREP SINK,HANDWASHING SINKS AND UTILITY MOP SINK)DURING THIS INSPECTION.PERSON-IN-CHARGE IMMEDIATELY NOTIFIED THE FACILITY ENGINEER STAFF.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE HOT RUNNING WATER ABOVE 110F AT THE 3-COMPARTMENT SINK AND MINIMUM OF 100F AT ALL HAND WASHING SINKS.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER LEAKS AT BASE OF FAUCETS AT THE 3-COMPARTMENT SINKS.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNDERS THROUGHT THE KITCHEN PREP/DISHWASHING AREA/DRY STORAGE AREAS AND WALLS AT FRONT PREP AREAS AND INSIDE THE WALK-IN-COOLER TO REMOVE FOOD SPLASHED DEBRIS/STAINS AND SECTION OF CEILING ABOVE THE ICE MACHINE MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO SEAL HOLE ON CEILING ABOVE THE ROLLING UTILITY CART STORAGE AREA IN THE REAR DISHMACHINE ROOM.
  5. Réinspection de la plainte

    0 infraction

  6. Réinspection de la plainte

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED 30 RODENT DROPPINGS THROUGHOUT KITCHEN INCLUDING IN DISH ROOM BEHIND DISH MACHINE AND IN DRY STORAGE ROOM. INSTRUCTED MANAGER TO SERVICE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED HEAVY ICE BUILD UP IN WALK IN FREEZER. INSTRUCTED MANAGER TO DEFROST ICE.
  7. Plainte

    9 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVED NO PERSON IN CHARGE WITH CITY OF CHICAGO FOOD MANAGER CERTIFICATE WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO FOOD MANAGER CERTIFICATE ON SITE WHILE TCS FOODS SUCH AS CHICKEN, BEEF, AND SLICED TOMAOTES ARE PREPARED AND SERVED. INSTRUCTED MANAGER TO ENSURE CITY OF CHICAGO CERTIFICATE IS ON SITE AND POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED 2 HAND WASHING SINKS WITH NO SOAP ( 1 FRONT PREP & 1 REAR PREP). INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE SOAP. MANAGER STOCKED SINKS WITH SOAP. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HAND WASHING SINK WITH NO PAPER TOWELS IN FRONT PREP. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS IN ALL HAND WASHING SINKS IN KITCHEN/PREP AREAS. MANAGER PROVIDED PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION COMBINED WITH PREVIOUS VIOLATION.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED FRONT HAND WASHING SINK BLOCKED BY PAN STORED IN SINK. INSTRUCTED MANAGER TO ENSURE THAT HAND WASHING SINKS ARE ACCESSIBLE AT ALL TIMES AND USED FOR HAND WASHING ONLY. MANAGER REMOVED PAN PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION COMBINED WITH PREVIOUS VIOLATION.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 40 RODENT DROPPINGS THROUGHOUT KITCHEN INCLUDING IN DISH AREA AND IN DRY STORAGE AREA. INSTRUCTED MANAGER TO SERVICE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED HEAVY ICE BUILD UP IN WALK IN FREEZER. INSTRUCTED MANAGER TO DEFROST ICE.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED INADEQUATE WASTE WATER DISPOSAL AT THREE COMPARTMENT SINK NEAR DISH ROOM. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLER CERTIFICATES ARE UP TO DATE.
  8. Plainte

    6 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL BUILD-UP.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS INFRONT AND IN REAR PREP AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO DEFROST BEHIND CONDENSER FAN WITH EXCESSIVE ICE ACCUMULATION INSIDE PRODUCE WALK-IN COOLER IN REAR AREA.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN REAR PREP/COOKING AREA (ACROSS COOKING EQUIPMENT).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS ESPECIALLY UNDERNEATH STORAGE RACKS WITH FOOD SPILLS INSIDE MEAT AND DAIRY WALK-IN COOLER.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  9. Toiles

    9 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BEEF, COLD AND HOT SANDWICHES, ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK INFRONT AND IN REAR PREP AREA.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL BUILD-UP.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS INFRONT AND IN REAR PREP AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO DEFROST BEHIND CONDENSER FAN WITH EXCESSIVE ICE ACCUMULATION INSIDE PRODUCE WALK-IN COOLER IN REAR AREA.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN REAR PREP/COOKING AREA (ACROSS COOKING EQUIPMENT).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS ESPECIALLY UNDERNEATH STORAGE RACKS WITH FOOD SPILLS INSIDE MEAT AND DAIRY WALK-IN COOLER.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  10. Réinspection des licences

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED PREPACKAGED SALADS IN THE GRAB AND GO DISPLAY COOLER NOT LABELED WITH NAME OF INGREDIENTS SPECIFICALLY FOR THE SALAD DRESSINGS. MANAGEMENT INSTRUCTED TO PROPERLY LABEL ALL PREPACKAGED FOODS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE INTERIOR OF THE DEEP FRYERS AND FREEZER IN THE GRILL PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 CLEAN THE GREASE ON THE FLOOR UNDER THE COOKING EQUIPMENT IN THE GRILL PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 OBSERVED CLUTTER AND UNUSED EQUIPMENT STORED IN THE DISHWASHING AREA. MANAGEMENT INSTRUCTED TO REMOVE ANY UNUSED EQUIPMENT AND STORE THE REST OF THE EQUIPMENT CLEAN TO PREVENT PEST HARBORAGE ISSUES. REMOVE THE UNUSED DISH MACHINE FROM THE DISH WASHING AREA.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • OBSERVED NO INSPECTION REPORT SUMMARY POSTED IN VIEW OF THE PUBLIC. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. PRIORITY FOUNDATION 7-42-010(B).
  11. Licence

    5 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU BOARD FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK OR OTHER MEANS TO THE REMINDER STATEMENT ON THE MENU BOARD. MUST ALSO STATE BEFORE THE REMINDER STATEMENT THAT "THESE ITEMS CAN BE ORDERED RAW OR UNDERCOOKED." PRIORITY FOUNDATION 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED PREPACKAGED SALADS IN THE GRAB AND GO DISPLAY COOLER NOT LABELED WITH NAME OF INGREDIENTS. MANAGEMENT INSTRUCTED TO PROPERLY LABEL ALL PREPACKAGED FOODS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE INTERIOR OF THE DEEP FRYERS AND FREEZER IN THE GRILL PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE GREASE ON THE FLOOR UNDER THE COOKING EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER AND UNUSED EQUIPMENT STORED IN THE DISHWASHING AREA. MANAGEMENT INSTRUCTED TO REMOVE ANY UNUSED EQUIPMENT AND STORE THE REST OF THE EQUIPMENT CLEAN TO PREVENT PEST HARBORAGE ISSUES. REMOVE THE UNUSED DISH MACHINE FROM THE DISH WASHING AREA.

Établissements inspectés à proximité

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