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COCULA RESTAURANT

5241 S PULASKI RD, CHICAGO, IL 60632 · Restaurant

Résumé des inspections

COCULA RESTAURANT a été inspecté 27 fois par Chicago Department of Public Health depuis le 11 mars 2010. La dernière inspection, le 18 juin 2026, a relevé 6 infractions.

1 des 27 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 16 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination et Ravageurs.

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

Ce que signifient ces constats

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

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 13 fois dans 8 inspections distinctes, la plus récente le 7 août 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 9 fois dans 8 inspections distinctes, la plus récente le 7 août 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 7 fois dans 7 inspections distinctes, la plus récente le 18 juin 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 4 fois dans 4 inspections distinctes, la plus récente le 15 juin 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 15 juin 2026. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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.

27 inspections

  1. Réinspection des toiles

    6 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED OPENING AT LOWER RIGHT CORNER OF REAR EXIT DOOR NEAR WALK IN COOLER. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED LEAKING FAUCETS AT THREE COMPARTMENT SINKS IN BAR AND DISHWASHING AREA(RINSE/SANITIZER COMPARTMENT FAUCET). OBSERVED LEAKING SPRAYER AT RINSE SINK IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED LEAKING FROM BOTTOM OF THREE COMPARTMENT SINK IN DISHWASHING AREA IN BETWEEN WASH AND RINSE COMPARTMENTS WHEN WASH COMPARTMENT IS DRAINED. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • 5-501.116: OBSERVED GREASE ON EXTERIOR OF OUTSIDE GREASE CONTAINER. INSTRUCTED TO CLEAN EXTERIOR OF OUTSIDE GREASE CONTAINER AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11: OBSERVED NON SMOOTH AREA ON FLOOR IN WALKWAY OF COOKLINE IN REAR PREP AREA. INSTRUCTED TO SMOOTHLY REPAIR NON SMOOTH AREA ON FLOOR IN WALKWAY OF COOKLINE IN REAR PREP AREA FOR EASE OF CLEANABILITY AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4-301.14: OBSERVED STOVE WITH ONE BURNER IN REAR PREP AREA NOT COMPLETELY INSTALLED UNDER VENTILATION SYSTEM. INSTRUCTED TO HAVE ALL STOVES WITH BURNERS INSTALLED COMPLETELY UNDER VENTILATION SYSTEM OR REMOVE FROM PREMISES.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13: AT TIME OF INSPECTION FACILITY PROVIDED NO OR EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE VALID PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
  2. Toiles

    10 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED ALL NECESSARY ITEMS AND WRITTEN PROCEDURE NOT AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS. INSTRUCTED TO OBTAIN ALL NECESSARY ITEMS AND WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 76.6F AT HANDWASHING SINK IN MEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 52.5-73.2F. OBSERVED COLD TCS FOODS, OCTOPUS(52.5-53.7F) AND BEEF(54.1-73.2F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $230 WEIGHING 95LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OPENING AT LOWER RIGHT CORNER OF REAR EXIT DOOR NEAR WALK IN COOLER. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCETS AT THREE COMPARTMENT SINKS IN BAR AND DISHWASHING AREA(RINSE/SANITIZER COMPARTMENT FAUCET). OBSERVED LEAKING SPRAYER AT RINSE SINK IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED LEAKING FROM BOTTOM OF THREE COMPARTMENT SINK IN DISHWASHING AREA IN BETWEEN WASH AND RINSE COMPARTMENTS WHEN WASH COMPARTMENT IS DRAINED. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED GREASE ON EXTERIOR OF OUTSIDE GREASE CONTAINER. INSTRUCTED TO CLEAN EXTERIOR OF OUTSIDE GREASE CONTAINER AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED DEBRIS ON GROUND SURROUNDING DUMPSTER. INSTRUCTED TO CLEAN GROUND SURROUNDING DUMPSTER AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED RUST ON MULTIPLE CEILING VENTS IN REAR PREP AREA AND DISHWASHING AREA. INSTRUCTED TO REMOVE RUST FROM CEILING VENTS IN REAR PREP AREA/DISHWASHING AREA AND SMOOTHLY REPAINT FOR EASE OF CLEANABILITY AND MAINTAIN. OBSERVED NON SMOOTH AREA ON FLOOR IN WALKWAY OF COOKLINE IN REAR PREP AREA. INSTRUCTED TO SMOOTHLY REPAIR NON SMOOTH AREA ON FLOOR IN WALKWAY OF COOKLINE IN REAR PREP AREA FOR EASE OF CLEANABILITY AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED STOVE WITH ONE BURNER IN REAR PREP AREA NOT COMPLETELY INSTALLED UNDER VENTILATION SYSTEM. INSTRUCTED TO HAVE ALL STOVES WITH BURNERS INSTALLED COMPLETELY UNDER VENTILATION SYSTEM OR REMOVE FROM PREMISES.
    • 58. FORMATION D ' ALLERGÈNE
      • AT TIME OF INSPECTION FACILITY PROVIDED NO OR EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE VALID PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
  3. Plainte

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR PANEL OF ICE MACHINE WITH RESIDUE. INSTD TO DETAIL CLEAN AND MAINTAIN
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • COMMON NAME MISSING ON SPICE CONTAINERS. INSTD TO LABEL WITH COMMON NAME AND MAINTAIN
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD STORAGE ON FLOOR IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES ON PROPER SHELVING AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CONDENSOR LINE LEAKING IN PREP COOLER CAUSING WATER ACCUMULATION ON BOTTOM OF COOLER. INSTD TO REPAIR AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • ONE BURNER STOVE NOT UNDER VENTILATION HOOD. INSTD TO HAVE COMPLETELY UNDER VENTILATION HOOD OR REMOVE FROM PREMISES
  4. Réinspection des toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E): CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
  5. Toiles

    5 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO DISCLOSURE FOR CONSUMER ADVISORY ON MENU. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, OYSTERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED WITH DRY STORAGE ITEMS. INSTD TO STORE IN DESIGNATED AREA
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • CONTAINER OF LIMES AND CONTAINER OF SEALED CHERRIES STORED ON FLOOR IN BAR. INSTD TO ELEVATE ALL FOOD ITEMS 6 ITEMS AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • WASTE WATER BACKING UP FROM FLOOR DRAIN UNDERNEATH 1-COMPARTMENT SCRAPE SINK AT WAREWASHING AREA WHEN DRAINING/RUNNNG SINK. INSTD TO REPAIR AND HAVE PROPERLY DRAINING. CITATION ISSUED 7-38-030(C) PRIORITY
  6. Réinspection des toiles

    9 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 NO VALID CITY OF CHICAGO SANITATION CERTIFICATION ON SITE. INSTRUCTED THE PERSON IN CHARGE THAT A VALID CITY OF CHICAGO CERTIFICATE IS REQUIRED ON SITE AT ALL TIMES AS WELL AS THE CERTFIED MANAGER. PRIORITY FOUNDATION #7-38-012 CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.13 OBSERVED MISSING HANDWASHING SIGN AT BAR AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11 OBSERVED BOWL USED AS SCOOP IN VARIOUS DRY STORAGE CONTAINERS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE BOWL AND REPLACE WITH UTENSILS WITH HANDLES TO PREVENT BARE-HAND CONTACT WITH DRY FOOD WHEN SCOOPING AND MAINTAIN
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • 3-304.12 OBSERVED ICE SCOOP STORED DIRECTLY IN ICE AT ICE MACHINE. INSTRUCTED TO REMOVE SCOOP AND STORE WITH FOOD-CONTACT SURFACE OF UTENSIL STORED DIRECTLY IN THE FOOD ITEM TO AVOID BARE-HAND CONTACT WITH FOOD WHEN HANDLING THE UTENSIL AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED GASKETS AT FRONT KITCHEN AREA COOLERS IN POOR REPAIR AND SOILED. INSTRUCTED TO CLEAN AND SANITIZE OR REPLACE GASKETS WITH A CLEAN, SMOOTH, AND EASILY CLEANABLE MODEL
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-202.16 OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES (FOOD STORAGE SHELVES) THROUGHOUT KITCHEN AREAS. OBSERVED CARDBOARD USED TO LINE DRY STORAGE SHELVES IN THE REAR STORAGE AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND CARDBOARD AND USE A SURFACE THAT IS SMOOTH, FREE FROM SHARP EDGES, AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B) OBSERVED SOIL AND DEBRIS ON THE INTERIOR CAVITY OF THE 3-DOOR COOLER ALONG THE MAIN KITCHEN LINE. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED SMALL LEAKS AT BAR AREA HANDWASHING SINK AND FRONT KITCHEN AREA HANDWASHING SINK DRAIN PLUMBING. OBSERVED DISH MACHINE AREA HANDWASHING SINK FAUCET FIXTURE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES AND MAINTAIN PLUMBING FIXTURES IN GOOD REPAIR AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 OBSERVED CLUTTER AND UNNECESSARY ITEMS BEHIND THE SODA MACHINE IN SERVER AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM THE PREMISES AND MAINTAIN AN AREA FREE OF ITEMS NOT NECESSARY FOR FOOD OPERATION
  7. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING HANDWASHING SIGN AT BAR AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED MANUAL WAREWASHING SETUP AT BAR AREA 3-COMPARTMENT SINK WITHOUT ADEQUATE SANITIZER SOLUTION(0PPM) IN BASIN. INSTRUCTED TO PROVIDE APPROVED SANITIZING CHEMICAL AT ADEQUATE CONCENTRATION TO SANITIZE FOOD-CONTACT SURFACES TO ALL MANUAL WAREWASHING EQUIPMENT AT ALL TIMES IN WHICH WAREWASHING IS PERFORMED. PERSON-IN-CHARGE ADDED ADEQUATE SANITIZER SOLUTION TO 3-COMPARTMENT SINK ON-SITE. PRIORITY VIOLATION. #7-38-025 CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 70 RODENT DROPPINGS IN AREAS THROUGHOUT THE FACILITY: ON THE FLOOR BEHIND THE SODA MACHINE IN THE SERVER AREA AND BENEATH THE HANDWASHING SINK IN THE FRONT KITCHEN AREA. INSTRUCTED TO REMOVE DROPPINGS AND CLEAN AND SANITIZE AFFECTED AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-020(A) CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED BOWL USED AS SCOOP IN VARIOUS DRY STORAGE CONTAINERS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE BOWL AND REPLACE WITH UTENSILS WITH HANDLES TO PREVENT BARE-HAND CONTACT WITH DRY FOOD WHEN SCOOPING AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED ICE SCOOP STORED DIRECTLY IN ICE AT ICE MACHINE. INSTRUCTED TO REMOVE SCOOP AND STORE WITH FOOD-CONTACT SURFACE OF UTENSIL STORED DIRECTLY IN THE FOOD ITEM TO AVOID BARE-HAND CONTACT WITH FOOD WHEN HANDLING THE UTENSIL AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GASKETS AT FRONT KITCHEN AREA COOLERS IN POOR REPAIR AND SOILED. INSTRUCTED TO CLEAN AND SANITIZE OR REPLACE GASKETS WITH A CLEAN, SMOOTH, AND EASILY CLEANABLE MODEL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES (FOOD STORAGE SHELVES) THROUGHOUT KITCHEN AREAS. OBSERVED CARDBOARD USED TO LINE DRY STORAGE SHELVES IN REAR STORAGE AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND CARDBOARD AND USE SURFACE THAT IS SMOOTH, FREE FROM SHARP EDGES, AND EASILY-CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SOIL AND DEBRIS ON THE INTERIOR CAVITY OF THE 3-DOOR COOLER ALONG THE MAIN KITCHEN LINE. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED SMALL LEAKS AT BAR AREA HANDWASHING SINK AND FRONT KITCHEN AREA HANDWASHING SINK DRAIN PLUMBING. OBSERVED DISH MACHINE AREA HANDWASHING SINK FAUCET FIXTURE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES AND MAINTAIN PLUMBING FIXTURES IN GOOD REPAIR AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS BEHIND THE SODA MACHINE IN SERVER AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM THE PREMISES AND MAINTAIN AREA FREE OF ITEMS NOT NECESSARY TO FOOD OPERATION.
  8. Réinspection des toiles

    3 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12-OBSERVED BULK INGREDIENT CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.16- NOTED UNFINISHED CONCRETE FLOORS IN THE DISHWASH AREA. INSTRUCTED PERSON IN CHARGE THAT FLOORS SHALL BE FINISHED AND SEALED TO PROVIDE A SMOOTH, NONABSORBENT AND EASILY CLEANABLE SURFACE. INSTRUCTED TO SEAL UNFINISHED FLOORS.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13- OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  9. Toiles

    6 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HANDLER WITH GLOVES WIPING COUNTERTOP WITH SANITIZED CLOTH AND THEN IMMEDIATELY HANDLING READY TO EAT FOODS (TOMATOES AND LETTUCE) WITH SAME GLOVES AND NOT WASHING HANDS. INSTRUCTED TO WASH HANDS AND CHANGE GLOVES AFTER CHANGING TASKS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDSINK IN REAR PREP/ DISHWASH AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • "OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, OYSTERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK INGREDIENT CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED UNFINISHED CONCRETE FLOORS IN THE DISHWASH AREA. INSTRUCTED PERSON IN CHARGE THAT FLOORS SHALL BE FINISHED AND SEALED TO PROVIDE A SMOOTH, NONABSORBENT AND EASILY CLEANABLE SURFACE. INSTRUCTED TO SEAL UNFINISHED FLOORS.
    • 58. FORMATION D ' ALLERGÈNE
      • GESTIONNAIRE DU SANITATION DU SERVICE ALIMENTAIRE OBSERVÉ SANS CERTIFICAT DE FORMATION À L'ALLERGÈNE ALIMENTAIRE. INSTRUCTION DE MESURE.
  10. Toiles

    3 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD STORAGE ON FLOOR IN WALK IN COOLER AND WALK IN FREEZER. INSTD TO ELEVATE 6 INCHES AND MAINTAIN OFF FLOOR
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MULTI USE EQUIPMENT IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE 6 INCHES AND MAINTAIN OFF FLOOR
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 1 BURNER STOVE NOT UNDER VENTILATION HOOD. INSTD TO LOCATE COMPLETELY UNDER VENTILATION SYSTEM OF REMOVE FROM PREMISES.
  11. Réinspection des toiles

    4 infractions

    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • 3-203.12: MISSING DATE ON SHELLFISH TAGS WHEN THE LAST SHELLSTOCK IS SOLD OR SERVED. INSTD TO RECORD SUCH DATE ON TAG AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E): BLACK MILK TYPE CRATES BEING USED TO STORE VEGETABLES. INSTD TO USE PROPER FOOD GRADE CONTAINERS THAT ARE SMOOTH, EVEN, AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: VENTS AND SURROUNDING CEILING TILES WITH EXCESSIVE DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • 8-403.13 (B3) ENFORCEMENT BY THE REGULATORY AUTHHORITYY (NON-COMPLIANCE). PREVIOUS PRIORITY FOUNDATION FROM 7/1/21 REPORT 2522216 NOT CORRECTED: 10- Observed no hand sink in front server area where soup and desserts, coffee, beverages are dispensed. Must provide exposed handwash sink with hot/cold water (min 100F) with adequate city pressure, soap/paper towels, and a handwashing sign in this area. Must maintain same. 7-42-090. PRIORITY VIOLATION
  12. Réinspection des toiles

    4 infractions

    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • 3-203.12: MISSING DATE ON SHELLFISH TAGS WHEN THE LAST SHELLSTOCK IS SOLD OR SERVED. INSTD TO RECORD SUCH DATE ON TAG AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E): BLACK MILK TYPE CRATES BEING USED TO STORE VEGETABLES. INSTD TO USE PROPER FOOD GRADE CONTAINERS THAT ARE SMOOTH, EVEN, AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: VENTS AND SURROUNDING CEILING TILES WITH EXCESSIVE DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • 8-403.13 (B3) ENFORCEMENT BY THE REGULATORY AUTHHORITYY (NON-COMPLIANCE). PREVIOUS PRIORITY FOUNDATION FROM 7/1/21 REPORT 2522216 NOT CORRECTED: 10- Observed no hand sink in front server area where soup and desserts, coffee, beverages are dispensed. Must provide exposed handwash sink with hot/cold water with adequate city pressure, soap/paper towels, and a handwashing sign in this area. Must maintain same. CITATION ISSUED 7-42-090. PRIORITY VIOLATION
  13. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDWASH SINK IN REAR PREP AREA NOT ACCESSIBLE, ICE IN BASIN. HANDWASH SINK IN BAR NOT ACCESSIBLE, CONTAINER OF JUICE IN BASIN. HANDWASH SINK IN FRONT PREP AREA COVERED WITH CUTTING BOARD. INSTD TO MAINTAIN HANDWASH SINKS ACCESSIBLE AT ALL TIMES AND TO USE FOR HANDWASHING ONLY. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE FOR VIOLATION
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDWASH SINK IN FRONT PREP AREA INOPERABLE, NO RUNNING WATER UNDER CITY PRESSURE. INSTD TO REPAIR AND HAVE HOT RUNNING WATER UNDER CITY PRESSURE (100F-120F). CITATION ISSUED PRIORITY 7-38-030(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Observed no hand sink in front server area where soup and desserts, coffee, beverages are dispensed. Must provide exposed handwash sink with hot/cold water with adequate city pressure, soap/paper towels, and a handwashing sign in this area. Must maintain same. Priority foundation violation. CITATION ISSUED 7-38-030(C). PRIORITY FOUNDATION
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HAND DRYING PROVISION(I.E. PAPER TOWELS) AT ANY HANDWASH SINKS (IN PREP AREAS AND BAR). INSTD TO PROVIDE HAND DRYING PROVISION AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) SEE ABOVE FOR VIOLATION ISSUED
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • MISSING DATE ON SHELLFISH TAGS WHEN THE LAST SHELLSTOCK IS SOLD OR SERVED. INSTD TO RECORD SUCH DATE ON TAG AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • LOW TEMPERATURE WAREWASHING MACHINE UNABLE TO SANITIZE, 0 PPM OF CHLORINE WHEN TESTED. WAREWASHING MACHINE BEING USED AT TIME OF INSPECTION. MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE UNTIL MACHINE REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-025 PRIORITY
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • STOCK ON FLOOR IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MULTI USE UTENSILS IMPROPERLY STORED, EXPOSING MOUTH PIECE. INSTD TO STORE PROPERLY (IE HANDLE UP)
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BLACK MILK TYPE CRATES BEING USED TO STORE VEGETABLES. INSTD TO USE PROPER FOOD GRADE CONTAINERS THAT ARE SMOOTH, EVEN, AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • VENTS AND SURROUNDING CEILING TILES WITH EXCESSIVE DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN
  14. Toiles

    11 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • Observed Person in charge does not have a city of Chicago certified food sanitation manager certification. Observed no current/valid city of Chicago food sanitation manager certificate posted in facility. Facility currently prepping TCS foods, such as steak, chicken, rice, etc. Instructed must have a Chicago food sanitation manager, with current valid certification, on site at all times when TCS foods are being prepped. Priority foundation violation 7-38-012. Citation issued.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • Observed no employee health policy on site. Must provide written employee health policy for all employees. Priority foundation violation.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • Observed no vomit and diarrhea clean up policy on site. Instructed must provide written procedure for the clean up of vomit and diarrheal events, and the equipment outlined in procedure. Priority foundation violation.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • Observed poor hygienic practices. Observed food handler using bare hand contact to garnish several plates with lettuce, sliced cucumber, and sliced tomato on to plates on the cook line. Instructed manager there is to be no bare hand contact with ready to eat foods. Must use gloves, or utensils (tongs, spatulas, etc.) to prevent bare hand contact with ready to eat foods. Manager discarded contaminated foods and instructed food handler washed hands, and put on gloves during inspection. Priority violation 7-38-010. Citation issued.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Observed no hand sink in front server area where soup and deserts are dispensed. Must provide and exposed hand sink with hot/cold water with adequate city pressure, soap/paper towels, and a handwashing sign in this area. Must maintain same. Priority foundation violation.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • Observed shellstock (shelled oysters) in water in walk in cooler without required shellstock identification tag. Facility could not provide records of previously used shellfish tags. Instructed must keep all shellfish tags with the entire stock of corresponding product. Instructed must keep all shellfish identification tags for a minimum of 90 days. Manager discarded unlabeled shellstock during inspection. Priority foundation violation 7-38-005. Citation issued.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • Observed the following TCS foods at improper temperatures in the front prep cooler: pork @ 64.4F and beef @ 51.1F. Instructed all TCS foods must be held at 41F or less at all times when in refrigeration units. Operator discarded denatured foods during inspection. Priority violation 7-38-005. Citation issued.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • Observed improper date marking of TCS foods inside the walk in cooler. Instructed must label all prepped, TCS foods with discard date when held for more than 24 hours. Must correct and maintain same. Priority foundation violation.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • Observed no consumer advisory reminder on menu for undercooked foods (oysters, etc.) Instructed must provide consumer advisory disclosure and reminders (*) for all foods it pertains to on menu. Must correct. Priority foundation violation.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • Observed leak at faucet of hand sink in kitchen area. Must repair and maintain same.
    • 58. FORMATION D ' ALLERGÈNE
      • Observed no proof of allergen training on site. Must provide proof of allergen training for all Chicago food sanitation managers.
  15. Réinspection des toiles

    0 infraction

  16. Toiles

    6 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED POOR HYGIENIC PRACTICES AT THE TACO STATION, STAFF PLACED SHREDDED CHEESE, CHOPPED TOMATOES AND SHREDDED LETTUCE ON 8 TACOS, WITH BARE HANDS. ALSO OBSERVED STAFF GARNISHING SEVERAL PLATES AT COOK LINE WITH BARE, SUCH AS SHREDDED LETTUCE, SLICE CUCUMBERS AND SLICED TOMATOES. INSTRUCTED MANAGER THAT THERE IS TO BE NO BARE HAND CONTACT WITH READY TO EAT FOODS. USE GLVOES, TONGS, SPOONS, SPATULAS, ETC., TO PREVENT BARE HAND CONTACT, WITH READY TO EAT FOODS. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION #7-38-010 (A)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • OBSERVED PREVIOUS VIOLATION NOT CORRECTED FROM REPORT #1932639, DATE 6/13/2016 CORRECT BY DATE 9/13/2016. #32 OBSERVED THE DRAIL LINES AND THE COLD PLATE IN CONTACT WITH CONSUMABLE ICE IN THE ICE BIN BEHIND BAR MANAGEMENT INSTRUCTED TO SEPARATE COLD PLATE AND DRAIN LINES FROM CONSUMABLE ICE. ALSO THE CUTTING BOARDS ON THE TOP OF THE PREP TABLE WITH DEEP DARK GROOVES. SERIOUS VIOLATION 7-42-090
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED ITEMS IN WALK IN COOLER WITH NO LABELS OR DATES. INSTRUCTED MANAGER TO ENSURE THAT ALL ITEMS IN SOTRAGE NEED TO HAVE PROPER LABELS AND DATES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BULK CONTAINER IN REAR PREP AREA WITH CRACK IN LOWER RIGHT CORNER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN, AT ALL TIMES. OBSERVED NO SPLASH GUARD BETWEEN HAND SINK AND 3 COMPARTMENT SINK IN REAR DISH AREA. INSTRUCTED MANAGER TO INSTALL SPLASH GAURD IN AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED BLACK SUBSTANCE AT CAUKLING IN 3 COMPARTMENT AREA, IN BAR AREA. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND RESEAL ARAEA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED SMALL LEAK AT 3 COMPARTMENT SINK, UNDERNEATH THE SANITIZING SINK GASKET AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
  17. Toiles

    5 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED NO SANITIZER AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHMACHINE. THE MACHINE WAS CONNECTED TO A CONTAINER MARKED "LAUNDRY SANITIZER." MANAGER CHANGED TO THE CORRECT SANITIZER AND THE SANITIZER AT THE FINAL RINSE MEASURED 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
    • 17. ALIMENTS POTENTIELMENT DANGEREUX PROFESSIONNELMENT
      • OBSERVED POTENTIALLY HAZARDOUS FOODS IMPROPERLY THAWED IN THE FOOD PREP AREA. OBSERVED A POT FILLED WITH COLD WATER BEING USED TO THAW BEEF TONGUES AND A GARBAGE CAN FILLED WITH COLD WATER USED TO THAW SHRIMP. MANAGEMENT WAS INSTRUCTED ON THE PROPER WAYS TO THAW POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-005A.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE THE CUTTING BOARDS ON TOP OF THE PREP TABLE WITH DEEP DRAK STAINS. OBSERVED THE DRAIN LINES AND THE COLD PLATE IN CONTACT WITH CONSUMABLE ICE IN THE ICE BIN BEHIND THE BAR. MANAGEMENT INSTRUCTED TO SEPARATE COLD PLATE AND DRAIN LINES FROM CONSUMABLE ICE. REPLACE THE BROKEN LID FOR THE SALT BULK STORAGE CONTAINER THAT IS HELD TOGETHER WITH DUCT TAPE. REPLACE ANY BROKEN LIDS FOR FOOD STORAGE CONTAINERS IN THE WALK-IN COOLER. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE FOOD GRADE STORAGE BAGS ONLY.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE PREP TABLES, ICE MACHINE INTERIOR, INTERIOR OF MICROWAVES, STOVE TOP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE THE CEILING TILES THAT HAVE BEEN PULLED BACK IN THE FOOD PREP AREA. CLEAN THE WALLS OF THE DISHWASHING AREA WITH FOOD DEBRIS ON THEM. CLEAN THE DIRTY CEILING TILES WITH DIRT AND DUST ON THEM.
  18. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BULK CONTAINER LID BROKEN BEING HELD TOGETHER WITH DUCT TAPE, INSTRUCTED TO REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE STOVE TOP, NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN AND SANITIZE THE #10 CAN OPENER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED STANDING WATER ON THE FLOOR IN THE DISH AREA, INSTRUCTED TO REMOVE/DRY MOP. ALSO CLEAN FLOOR UNDER AND AROUND REAR COOKING AREA.
  19. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY DRY STORAGE SHELVES WITH CARDBOARD USED AS SHELF LINER. ALL CARDBOARD AND RUST MUST BE REMOVED AND ALL SURFACES OF SHELVES NEED TO BE SMOOTH AND EASILY CLEANABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED UNCLEAN FLOORS BEHIND SODA DISPENSER IN SERVEICE AREA. MUST CLEAN AND MAINTAIN FLOORS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED STANDING WATER AND BROKEN FLOOR TILES WITHIN WALK IN COOLER OUTSIDE OF WALK IN FREEZER. MUST REMOVE STANDING WATER AND REPAIR BROKEN FLOOR TILES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED PLUMBING LEAK AT 3 COMPARTMENT SINK, AND PLUMBING LEAK AT HANDLES OF 3 COMPARTMENT SINK AT BAR. REPAIR PLUMBING LEAKS AND MAINTAIN.
  20. Plainte abrégée

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR UNDER CHIP HOLDING AREA NORTH WALL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NEED TO CLEAN DUSTY CEILING VENT REAR PREP AREA.ALSO CLEAN REAR DISH ROOM LIGHT SHIELD.
  21. Plainte

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR UNDER CHIP HOLDING AREA NORTH WALL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NEED TO CLEAN DUSTY CEILING VENT REAR PREP AREA.ALSO CLEAN REAR DISH ROOM LIGHT SHIELD.
  22. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE RUST FROM SHELVES INSIDE 2 DOOR REACH-IN COOLER ALSO MUST REPLACE CUTTING BOARD IN THE REAR PREP AREA NEAR PREP COOLER HAS OPEN SEAMS
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF REACH-IN FREEZER IN REAR STORAGE ROOM
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS IN REAR STORAGE ROOM NEAR EXIT DOOR
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A THERMOMETER INSIDE WALK-IN COOLER IN REAR OF PREMISES
  23. Plainte abrégée

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOOD STORAGE SHELVES HAS SOME RUST ON THEM. INSTRUCTED TO REMOVE THE RUST AND PAINT THEM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE FLOOR IN THE KITCHEN HAS SOME GREASE BUILDUP
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN THE LIGHT SHIELD IN THE PREP AREA HAS DUST BUILDUP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • CLEAN THE VENTS IN THE PREP AREA HAS DUST BUILDUP
  24. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOOD STORAGE SHELVES HAS SOME RUST ON THEM. INSTRUCTED TO REMOVE THE RUST AND PAINT THEM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE FLOOR IN THE KITCHEN HAS SOME GREASE BUILDUP.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN THE LIGHT SHIELD IN THE PREP AREA HAS DUST BUILDUP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • CLEAN THE VENTS IN THE PREP AREA HAS DUST BUILDUP.
  25. Plainte abrégée

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INBETWEEN FRYERS AND UNDERNEATH FLAT TOP GRILL NOT CLEAN, GREASE/DEBRIS BUILD-UP. INSTD TO CLEAN SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VENTS AND SURROUNDING LIGHTSHIELDS WITH DUST ACCUMULATION. CLEAN SAME. WALK-IN COOLER CEILING NOT CLEAN. CLEAN SAME
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PIPE LEAKING UNDER 3-COMPARTMENT SINK AND AT BASE OF FAUCET AT BAR EXPOSED SINK. REPAIR SAME. REPAIR LOOSE HANDLE AT BAR EXPOSED HANDSINK
  26. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INBETWEEN FRYERS AND UNDERNEATH FLAT TOP GRILL NOT CLEAN, GREASE/DEBRIS BUILD-UP. INSTD TO CLEAN SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VENTS AND SURROUNDING LIGHTSHIELDS WITH DUST ACCUMULATION. CLEAN SAME. WALK-IN COOLER CEILING NOT CLEAN. CLEAN SAME.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PIPE LEAKING UNDER 3-COMPARTMENT SINK AND AT BASE OF FAUCET AT BAR EXPOSED SINK. REPAIR SAME. REPAIR LOOSE HANDLE AT BAR EXPOSED HANDSINK.
  27. Toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Tous les aliments qui ne sont pas entreposés dans le contenant d'origine doivent être entreposés dans des contenants dûment étiquetés.
    • 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.REMOVE RUST FROM SHELVING UNITS IN PREP COOLERS,REPLACE DAMAGED DOOR HANDLE ON 3- DOOR COOLER.RUSTY VENTILATION VENTS,DAMAGED FOOD STORAGE BINS.
    • 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.
    • 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.REMOVE ICE BUILD UP FROM WALK IN FREEZER FLOOR.
    • 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.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP AREA & DINING AREA,REPLACE MISSING WALL BASE IN DINING AREA,FRONT DOOR NOT TIGHT FITTING,SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.LIGHT NEEDED AT HOOD & MOP SINK CLOSET.
    • 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.REMOVE DRAIN LINE HOSE AT WALK IN COOLER FROM OUTSIDE SEWER.
    • 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.ELEVATE ARTICLES AND LIQUOR .OUTSIDE STORAGE SHED.
    • 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.MUST STORE PERSONAL BELONGS SEPERATE FROM FOOD.

Établissements inspectés à proximité

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