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COLLETTI'S RESTAURANT

5707 N CENTRAL AVE, CHICAGO, IL 60646 · Restaurant

Résumé des inspections

COLLETTI'S RESTAURANT a été inspecté 25 fois par Chicago Department of Public Health depuis le 22 décembre 2010. La dernière inspection, le 21 février 2025, a relevé 8 infractions.

2 des 25 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 : Nettoyage et désinfection, Contrôle de la température des aliments et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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 8 fois dans 5 inspections distinctes, la plus récente le 21 février 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 6 avril 2021. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 26 avril 2016. Par exemple : AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 3 fois dans 2 inspections distinctes, la plus récente le 18 avril 2022. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

  • 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 une fois le 20 mai 2019. 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.

25 inspections

  1. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN "NORTH ROOM" BAR. INSTRUCTED TO PROVIDE.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED LOW TEMPERATURE DISH MACHINE MAINTAINING IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. SEE COMMENTS. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR MACHINE SO THAT IT IS CAPABLE OF DELIVERING PROPER CHEMICAL SANITIZER CONCENTRATION BETWEEN 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKET ON INSIDE OF DOOR OF WALK-IN FREEZER AND 2 DOOR COOLER LOCATED ON MAIN COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 2 CUTTING BOARDS NEAR PIZZA OVEN COVERED IN DARK STAINS AND DEEP GROOVES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED BUILD UP OF GREASE ON EXTERIOR OF OUTDOOR USED COOKING OIL. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD UP OF FOOD DEBRIS AND GRIM ON TOP OF LOW TEMPERATURE DISH MACHINE LOCATED IN REAR DISH AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BUILD UP OF GRIME ON FILTERS OF HOOD LOCATED IN SECONDARY PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED THE FOLLOWING REPEAT CORE VIOLATIONS NOT CORRECTED FROM REPORT #2588546 DATED 1/24/2024: #57 "OBSERVED ONLY 1 CURRENT FOOD HANDLER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES." #58 " OBSERVED 1 OF 3 CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  2. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING HANDWASHING SIGNAGE AT SINKS LOCATED IN BARS, SALAD STATION, AND PIZZA PREP AREA. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED AUTOMATIC SOAP DISPENSER IN BASEMENT EMPLOYEE RESTROOM NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HOODS OVER PREP LINES COVERED IN GREASE AND GRIME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED ONLY 1 CURRENT FOOD HANDLER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED 1 OF 3 CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  3. Réinspection des toiles

    1 infraction

    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO ALLERGEN TRAINING FOR SANITATION MANAGER.MUST PROVIDE.
  4. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HAND SINK AT SALAD PREPARATION AREA. PRIORITY FOUNDATION VIOLATION 7-38-030C. MUST PROVIDE SINK AT SALAD PREPARATION AREAS OR REMOVE SWINGING DOORS TO GAIN ACCESS TO HAND SINK.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND INTERIOR OF WALK IN COOLER NOT CLEAN.MUST CLEAN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND UNUSED DISHMACHINE INSIDE KITCHEN.MUST REMOVE.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO ALLERGEN TRAINING FOR SANITATION MANAGER.MUST PROVIDE.
  5. Réinspection des toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDWASHING SIGNAGE NEEDED AT ALL HANDWASHING SINKS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • STORE WIPING CLOTHS IN SANITIZER BUCKETS WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARDBOARD AT END OF DISHWASHER MUST BE REMOVED. RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REMOVE UNNECESSARY EQUIPMENT INCLUDING NON WORKING DISHWASHER
  6. Toiles

    8 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED BARE HAND CONTACT OF COOK WITH LETTUCE,TOMATO, AND ROLLS FOR 2 BURGERS. COOK WAS INSTRUCTED TO DISCARD FOOD. PRIORITY VIOLATION 7-38-010
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDWASHING SIGNAGE NEEDED AT ALL HANDWASHING SINKS.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED PERSON WASHING AND CHOPPING FRESH LETTUCE FOR SALADS ON SAME WORKSTATION PERSON SHUCKING/PREPPING RAW CLAMS. INSTRUCTED TO DISCARD LETTUCE AND RELOCATE SHELLFISH WORKSTATION TO SEPARATE WORKSTATION. CLEAN AND SANITIZE ENTIRE WORK STATION PRIOR TO RESUMING LETTUCE PREPARATION. OBSERVED RAW CHICKEN STORED ABOVE LETTUCE IN REACH IN COOLER. FOOD MUST BE SEPARATED AND PROTECTED FROM CROSS CONTAMINATION DURING STORAGE AND PREPARATION. PRIORITY VIOLATION 7-38-005
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED 0PPM CHEMICAL SANITIZER DETECTED IN LOW TEMPERATURE CHEMICAL SANITIZING DISH MACHINE. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. ECOLAB WAS CALLED AND MACHINE WAS REPAIRED DURING INSPECTION. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY REMINDER STATEMENT FOUND ON MENU. MUST PROVIDE REMINDER STATEMENT AND DISCLOSE WHICH MENU ITEMS ARE BEING COOKED TO ORDER AND/ OR BEING SERVED RAW OR UNDERCOOKED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • STORE WIPING CLOTHS IN SANIITZER BUCKETS WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARDBOARD AT END OF DISHWASHER MUST BE REMOVED. RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REMOVE UNECESSARY EQUIPMENT INCLUDING NON WORKING DISHWASHER
  7. Toiles

    12 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT HAND SINKS THROUGHOUT ESTABLISHMENT. MUST PROVIDE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK AT PIZZA PREP AREA IN REAR. MUST INSTALL HAND WASHING SINK IN PIZZA PREP AREA THAT IS CONVENIENTLY LOCATED FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. ITALIAN SAUSAGE FOUND AT 49.5F IN PREP COOLER, COOKED RICE FOUND AT 48.2F, COOKED MEATBALLS FOUND AT 50.2F, MARINARA SAUCE FOUND AT 43.5F AND BEEF SAUSAGE FOUND AT 43.9F. PROPER COLD HOLDING TEMPERATURE FOR TCS FOODS MUST BE AT 41.0F OR LOWER. INSTRUCTED TO DISCARD AND DENATURE ALL FOOD. ALL FOOD WEIGHING APPROXIMATELY 75 LBS AT A COST OF $160.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER LOCATED AT PIZZA PREP AREA AT 46.4F. INSTRUCTED MANAGER PROPER AMBIENT TEMPERATURE MUST BE AT 41.0F OR LOWER TO STORE TCS FOOD ITEMS AT PROPER COLD HOLDING TEMPERATURE. PREP COOLER IS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED MULTIPLE ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST STORE INTO A CLEAN CONTAINER WHEN NOT BEING USED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DIRTY CUTTING BOARDS WITH YELLOW STAINS AND DEEP GROOVES AT MAIN KITCHEN PREP LINE. MUST DETAIL CLEAN OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS AT BANQUET PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER DRIPPING AT PIPE BELOW 3-COMPARTMENT SINK WHEN WATER IS RUNNING. MUST REPAIR AND RESOLVE PLUMBING ISSUE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS THROUGHOUT FOOD PREP AREAS. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED STACKED CARD BOARD BOXES IN MIDDLE OF FOOD PREP AREA. MUST REMOVE FROM PREMISES AND CLEAN AREA.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5/20/2019, REPORT #2289170. #58-ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION. 7-42-090.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • SUMMARY REPORT NOT POSTED FROM PREVIOUS INSPECTION ON 5/20/2019, REPORT #2289170. MUST DISPLAY THE MOST RECENT SUMMARY REPORT VISIBLE TO CUSTOMERS. PRIORITY FOUNDATION. 7-42-010(B).
  8. Toiles

    15 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HAND SINK BEHIND THE SMALL BAR AND IN THE PIZZA PREP AREA. INSTRUCTED TO INSTALL WITH HOT AND RUNNING WATER UNDER CITY PRESSURE AND PROVIDE HAND SOAP AND PAPER TOWEL. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • ALL READY TO EAT TCS FOODS INSIDE THE WALK COOLER AND REACH IN COOLER THAT IS HELD MORE THAN 24 HOURS MUST BE PROPERLY LABELED WITH NAME OF THE PRODUCT AND EXPIRATION DATE (7 DAYS ONLY INSIDE THE COOLER). PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE REMINDER AND DISCLOSURE ON THE MENU FOR ALL UNDERCOOKED OR RAW FOOD BEING SERVED ON SITE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL DRY BULK FOOD STORAGE CONTAINERS, SPICES, MUST BE LABELED WITH COMMON NAME.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST RE CAULK ALONG THE WALLS OF THE 2 COMPt PREP SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICE ON THE THREE ICE MAKER NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICED AND MAINTAINED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • WOMEN'S WASHROOM WASTE RECEPTACLES MUST HAVE A LID/COVER AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • PEELING PAINT ON THE WALLS INSIDE THE MEN'S WASHROOM IN THE BASEMENT, ON THE CEILING/WALLS ABOVE THE DISH MACHINE. INSTRUCTED TO SCRAPE PEELING PAINT AND RE PAINT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN TE FLOOR THROUGHOUT BASEMENT. ALONG THE WALLS, ALL CORNER AND MAINTAIN. ALSO DRY THE FLOOR THROUGHOUT BASEMENT WITH POOLED OF WATER ALONG THE WALLS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • UNNECESSARY ITEMS/ARTICLES THROUGHOUT BASEMENT.INSTRUCTED TO DISCARD ITEMS NOT BEING USED FOR A LONG TIME, ORGANIZE THE AREA, ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING END CAPS TO HOLD THE PLASTIC LIGHT SHIELD ON THE LIGHTING FIXTURES ABOVE THE ICE MACHINE AND COOLER IN THE BASEMENT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • ALL FOOD HANDLER TRAINING CERTIFICATE OF THE EMPLOYEES ARE ALL EXPIRED LAST 2018. INSTRUCTED TO RE TAKE THE FOOD HANDLER TRAINING CLASS.
    • 58. FORMATION D ' ALLERGÈNE
      • ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.
  9. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Front bar area had exposed raw wood in bar areas, shall be repaired/sealed. Bsmt. storage room that had exposed raw wood, shall be repaired/sealed.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Display cooler door tracks in kitchen prep area not clean, need detailed cleaning(crevices). Front cooler shelving/door track in bar area not clean, need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors in bar area under heavy equipment not clean, need detailed cleaning(corners). Floors in bsmt storage area by liquor room area had excess debris accumulation, need detailed cleaning(corners).
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Missing light shields in bsmt storage area shall be provided.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Excess debris and clutter in bsmt storage areas, shall be removed.
  10. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Found some food items no properly dated in walk in cooler and reach in coolers in kitchen prep areas, must properly date food items in walk in cooler, and reach in coolers in kitchen prep area.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Cooler shelving, racks of reach in coolers in kitchen prep area that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink in kitchen prep area, in state of disrepair, shall be repaired/replaced, caulk around dish machine area counter in state of disrepair, shall be repaired/replaced.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Non food contact surfaces of ice machine(exterior)not clean, need detailed cleaning(crevices). walk in cooler shelving/racks in walk in cooler not clean, had excess debris accumulation, need detailed cleaning(crevices).(shelving/racks). Reach in cooler shelving/racks not clean, need detailed cleaning(crevices). rear storage kitchen racks not clean, had excess food debris, need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors in kitchen by dish machine area, need re-grouting, floors under heavy equipment in rear kitchen area need detailed cleaning(corners). Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners). floors in storage room in bsmt under shelving not clean, need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Walls by dish machine area and 3 compartment sink not clean, need detailed cleaning.
  11. Réinspection des toiles

    0 infraction

  12. Réinspection des toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • 6 DOOR REACH-IN COOLER AIR TEMPERATURE AT 41.2F. INSTRUCTED TO PROVIDE 40F OR BELOW.
    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • VIOLATIONS STILL REMAINING. FOUND EVIDENCE OF RODENT DROPPINGS ON PREMISES AT THIS TIME. PREP/COOKING AREA 30-40, BAR AREAS 10, STORAGE AREAS 50-60, BASEMENT STORAGE AREA ALONG THE WALLS AND IN ALL CORNERS 40-50, BEHND PIZZA OVEN 30,CORNER LEADING TO BASEMENT 10,BEHIND FREEZER UNIT 10-15,ECT.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • VIOLATIONS STILL REMAIN. #33 - FILTERS ON PIZZA OVEN, INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS, OVENS, AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR. 12/28/2015 #35 CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE. SERIOUS VIOLATION 7-42-090
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF ALL COOLERS WITH EXCESSIVE FOOD DEBRIS AND GREASE ACCUMULATION, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER IN BASEMENT SIDES OF ALL COOKING EQUIPMENT. KITCHEN HOOD AND FILTERS, SIDES OF OVEN, STOVES, FRYERS, GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA, INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT PREMISES INCLUDING WALK-IN COOLER, FLOORS ALONG THE WALLS AND IN ALL CORNERS, MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS THROUGHOUT INCLUDING FLOORS IN ALL BARS.--------NOTED WATER POOLING ON FLOOR IN BASEMENT. INSTRUCTED TO KEEP FLOORS DRY AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION THROUGHOUT/AROUND PREP/COOKING AREA.-------NOTED WATER SEEPING FROM WALL IN BASEMENT. INSTRUCTED TO REPAIR WALL.-----------NOTED UNFINISHED WALL IN THE KITCHEN. MUST REPAIR. MUST BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE FOR 2 COFFEE MACHINE IN REAR PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED DISHMACHINE IN REAR PREP AREA, UNUSED EQUIPMENT STORED THROUGHOUT PREMISES (PREP AREA/BARS/BASEMENT) TO PREVENT PEST HARBORAGE. MUST REORGANIZE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  13. Toiles

    12 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND FACILITIES WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED 6 DOOR REACH IN COOLER (PREP/COOKING AREA) AIR TEMPERATURE OF 50.5F AND PIZZA PREP COOLER (PIZZA PREP AREA) WITH AN AIR TEMPERATURE OF 49.2F. INSTRUCTED MANAGER COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005 (A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE 6 DOOR REACH-IN COOLER (AIR TEMP OF 50.5F) AND INSIDE PIZZA PREP COOLER AIR TEMP OF 49.2F). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: MEATBALLS AT 46.6F, MILK AT 47.9F, COOKED LASAGNA AT 53.9F/51.9F, COOKED EGGPLANT AT 49.6F, CHICKEN AT 51.3F/50.2F, COOKED PASTA AT 49.7F/51.6F/49.9F,47.8F, CHEESE BINGS AT 48.5F, ARTICHOKE DIP AT 47.4F, SOUR CREAM AT 49.5F, MEAT SAUCE AT 47.6F, CHILI AT 49.8F, SHRIMP AT 45.4F, PIZZA SAUSAGE AT 44.6F/47.2F, MOZZARELLA CHEESE AT 46.5F, SLICED MUSHROOM AT 48.2F, DICED TOMATOES AT 48.5F, MILK AT 48.9F, SLICED GREEN PEPPERS AT 48.9F, TINY MEATBALLS AT 49.8F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $1800.00 TOTAL WEIGHT 200 LBS. CRITICAL VIOLATION 7-38-005 (A)
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED FOOD HANDLER NOT WASHING HANDS, OPEN BOXES AND START COOKING WITHOUT WASHING HANDS AND CHANGING GLOVES. ANOTHER FOOD HANDLER HANDLING AND MAKING VEGETABLE SALAD WITH BARE HANDS, NOT WEARING GLOVES. INSTRUCTED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST WASH HANDS AND WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010 (A)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • FOUND EXPOSED HAND SINK HAS BEEN REMOVED IN FOOD PREP/COOKING AREA ADJACENT TO DISH WASHING AREA. INSTRUCTED REINSTALL EXPOSED HAND SINK.-----------NOTED EXPOSED HAND SINK BEHIND MAIN BAR NOT DRAINING PROPERLY/CLOGGED. INSTRUCTED TO REPAIR. CRITICAL VIOLATION 7-38-030
    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • FOUND OVER 200 RODENT (MICE DROPPINGS) THROUGHOUT PREMISES. NOTED OVER 50 MICE DROPPINGS ALONG THE WALLS AND IN ALL CORNERS IN PREP/COOKING AREA, MAIN KITCHEN STORAGE SHELVES 15-20, ON TOPS OF POTS AND PANS 10, OVER 60 MICE DROPPINGS IN PIZZA PREP AREA, BEHIND PIZZA OVEN 40, ON MIXER 6, ON PREP SHELVES 10, UNDERNEATH STORAGE RACKS 10, OVER 70 MICE DROPPINGS THROUGHOUT BASEMENT ALONG THE WALLS AND IN ALL CORNERS UNABLE TO INSPECT REAR BASEMENT AREA DUE TO CLUTTER, OVER 50 MICE DROPPINGS BEHIND ALL BARS ALONG THE WALLS AND IN ALL CORNERS, WAIT STATION AREA 10, COFFE AREA 15. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. ----------FOUND 6 LIVE FRUIT FLIES IN DINING AREA AND 4 LIVE FRUIT FLIES BEHIND MAIN BAR. INSTRUCTED TO REMOVED, CLEAN AND SANITIZE THE AFFECTED AREAS. CRITICAL VIOLATION 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1578222 ISSUED ON 09-28-15. #33 - FILTERS ON PIZZA OVEN, INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS, OVENS, AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR. 12/28/2015 #35 CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE. SERIOUS VIOLATION 7-42-090
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF ALL COOLERS WITH EXCESSIVE FOOD DEBRIS AND GREASE ACCUMULATION, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER IN BASEMENT SIDES OF ALL COOKING EQUIPMENT. KITCHEN HOOD AND FILTERS, SIDES OF OVEN, STOVES, FRYERS, GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA, INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT PREMISES INCLUDING WALK-IN COOLER, FLOORS ALONG THE WALLS AND IN ALL CORNERS, MUST CLEAN AND MAINTAIN ALL FLOOR DRAINS THROUGHOUT INCLUDING FLOORS IN ALL BARS.--------NOTED WATER POOLING ON FLOOR IN BASEMENT. INSTRUCTED TO KEEP FLOORS DRY AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION THROUGHOUT/AROUND PREP/COOKING AREA.-------NOTED WATER SEEPING FROM WALL IN BASEMENT. INSTRUCTED TO REPAIR WALL.-----------NOTED UNFINISHED WALL IN THE KITCHEN. MUST REPAIR. MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO REPLACE DEAD LIGHT BULB IN KITCHEN HOOD.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE FOR 2 COFFEE MACHINE IN REAR PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND UNUSED DISHMACHINE IN REAR PREP AREA, UNUSED EQUIPMENT STORED THROUGHOUT PREMISES (PREP AREA/BARS/BASEMENT) TO PREVENT PEST HARBORAGE. MUST REORGANIZE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  14. Réinspection des toiles

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • SINGLE USE ARTICLES NOT RPOPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS,AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SECOND BAR NOT PROVIDED WITH HANDSINK. INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER OR REMOVE DOOR TO HAVE SINK ACCESSIBLE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • L'ÉTABLISSEMENT N'A PAS ÉTÉ REQUIS POUR LA FORMATION DES PERSONNES ALIMENTAIRES. INSTRUMENTS QUE TOUS LES MAIN-D'OEUVRE ALIMENTAIRE DOIVENT REMPLIR LA FORMATION DES MAIN-D'OEUVRE ALIMENTAIRE QUAND LES ALIMENTATIONS POTENTIELLEMENT DANGEREUSES SONT MAINTENANTES.
  15. Toiles

    8 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • SANITIZING RINSE NOT PROPER CONCENTRATE AT DISH MACHINE. LOW TEMPERATURE DISH MACHINE IN PREP AREA AND BAR NOT PROPERLY SANITIZING. CHLORINE SANITIZER AT 0 PPM WHILE DISH MACHINE IS BEING USED. INSTRUCTED THAT DISH MACHINE IN BAR AND PREP AREA MUST SANITIZE AT 100 PPM OF CHLORINE. CRITICAL CITATION ISSUED 7-38-030. "HELD FOR INSPECTION" PLACED ON DISH MACHINES.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • HAND WASHING FACILITIES NOT PROVIDED WITH SOAP OR HAND DRYING DEVICE. OBSERVED EXPOSED HANDSINK IN BAR WITHOUT SOPA, HAND DRYING DEVICE AND OBSERVED SINK BEING USED FOR DUMP SINK OF LIQUID WASTE. INSTRUCTED THAT EXPOSED HANDSINK IN BAR MUST BE USED FOR HANDWASHING ONLY, WITH HANDSOAP AND HAND DRYING DEVICE. MUST REMOVE STRAINER FOR LIQUID WASTE AT SINK. CRITICAL CITATION ISSUED 7-38-030.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • SINGLR USE ARTICLES NOT RPOPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FILTERS ON PIZZA OVEN, INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS, OVENS, AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • DRAINLINE FROM COOLER DRAINING INTO EXPOSED HANDSINK. INSTRUCTED TO REMOVE DRAINLINE FROM SINK AND HAVE DRAIN TO WASTE DRAIN. SECOND BAR NOT PROVIDED WITH HANDSINK. INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER OR REMOVE DOOR TO HAVE SINK ACCESSIBLE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • L'ÉTABLISSEMENT N'A PAS ÉTÉ REQUIS POUR LA FORMATION DES PERSONNES ALIMENTAIRES. INSTRUMENTS QUE TOUS LES MAIN-D'OEUVRE ALIMENTAIRE DOIVENT REMPLIR LA FORMATION DES MAIN-D'OEUVRE ALIMENTAIRE QUAND LES ALIMENTATIONS POTENTIELLEMENT DANGEREUSES SONT MAINTENANTES.
  16. Plainte abrégée

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DEEP DETAIL CLEAN FLOORS UNDER THE DISH MACHINE AREA AND THE MAIN COOKING LINE AREA UNDER COOKING EQUIPMENT TO REMOVE DEBRIS AND FOOD SPLASHES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST SEAL OPENING AT WALL AROUND THE SWING DOORS LEADING TO THE KITCHEN AREA ON THE KITCHEN SIDE OF THE DOORS TO PREVENT PEST ENTRY. ALSO MUST PROPERLY FINISH SEALING WALLS AT THE NEW EXTENSION TO THE CUSTOMER DINING AREA ON THE NORTHEAST SIDE OF THE RESTAURANT. WALLS MUST BE SMOOTH AND EASILY CLEANABLE. ON THE KITCHEN SIDE WHERE THE WALL WAS CLOSED OFF OPENINGS MUST BE SEALED AROUND THE WHITE BOARD SO AS TO BE SMOOTH AND EASILY CLEANABLE TO PREVENT PEST ENTRY. MUST ALSO PROVIDE CEILING TILES ABOVE THE NEW CUSTOMER SEATING AREA AND THE WAIT STATION AREA.
  17. Réinspection de la plainte

    0 infraction

  18. Plainte

    11 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • DURING INSPECTION FOUND THE REAR SCREEN DOOR NOT RODENT PROOFED.THE EXTERIOR STAINLESS STEEL DOOR WAS OPEN. THE SCREEN DOOR SCREEN IS TORN AND NOT IN GOOD REPAIR.THERE ARE TWO SMALL HOLES TOWARDS THE BOTTOM OF THE SCREEN. ALL DOORS MUST BE PROPERLY MAINTAINED AND BE RODENT PROOFED ALL TIMES. MUST REPAIR.
    • 25. POINTS TOXIQUES PROPRIÉTÉS, LABÉLÉS ET UTILISÉS
      • DURING INSPECTION FOUND AN UNLABELED PLASTIC BOTTLE OF BLEACH HANGING AT THE 2-COMP SINK IN THE KITCHEN WHICH IS A DESIGNATED HAND SINK. ALL TOXIC ITEMS MUST BE PROPERLY LABELED AND STORED AT ALL TIMES. CDI.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROPERLY LABEL THE 3 LARGE PLASTIC CONTAINERS HOLDING SALT, SUGAR AND FLOUR LOCATED NEXT TO THE LARGE PIZZA OVEN. ALL FOODS NOT IN ORIGINAL CONTAINERS MUST BE PROPERLY LABELED AT ALL TIMES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR THE EXTERIOR BOTTOM PORTION OF THE WALK-IN COOLER LOCATED IN THE BASEMENT. THIS AREA IS EXTREMELY RUSTED OUT. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN AND SANITIZE ALL INTERIOR COOLERS AND REFRIGERATORS LOCATED ON THE 1ST FLOOR KITCHEN TO REMOVE ENCRUSTED FOOD DEBRI AND CRUMBS FROM SHELVING RACKS AND BOTTOM SHELVES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DEFROST UPRIGHT FREEZER LOCATED NEXT TO THE 2-SLIDING DOOR COOLER TO REMOVE EXCESSIVE FROST BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST MAINTAIN ALL FLOORS DRY AT ALL TIMES TO PREVENT PEST BREEDING. FOUND PUDDLES OF WATER IN THE BASEMENT STORAGE AREAS AROUND THE LARGE HOT WATER HEATER TANK AND IN THE NORTHEAST CORNER OF THE BASEMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REPAIR INTERIOR RUSTY AND UNEVEN WALK-IN COOLER FLOOR LOCATED IN THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY PIPE AT THE LARGE HOT WATER HEATER TANK LOCATED IN THE BASEMENT.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • DURING INSPECTION OBSERVED ONE FOOD PREP STAFF MEMBER MAKING A GREEN SALAD NOT WEARING A HAIR RESTRAINT. ALL FOOD PREP STAFF AT PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROPERLY STORE ALL WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES.
  19. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN INTERIOR SIDE PANEL OF THE ICE MACHINE LOCATED IN THE BANQUET KITCHEN AREA TO REMOVE SLIGHT GRIME BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REPAIR BROKEN AND EVEN FLOOR IN THE BASEMENT STORAGE ROOM ADJACENT TO THE EMPLOYEE RESTROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY TOILET IN THE BASEMENT STAFF TOILET ROOM. ALSO MUST PROVIDE INCREASED HOT AND COLD WATER PRESSURE IN THE ABOVE STATED RESTROOM HAND SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND REFRIGERATORS ON PREMISES. FOUND NO THERMOMETER AT THE COCA-COLA REFRIGERATOR IN THE MAIN KITCHEN AREA.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • MUST PROVIDE ADEQUATE ICE RECEPTACLE HOLDERS FOR ALL ICE SCOOPERS AT ALL OF THE BAR AREAS ON PREMISES.
  20. Réinspection des toiles

    1 infraction

    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES THROUGH OUT TO PREVENT PEST HARBORAGE. MUST ALSO PROVIDE INSPECTION AISLE AND MOVE ITEMS 6" AWAY FROM WALL FOR BETTER PEST MONITORING
  21. Toiles

    13 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • NOTED EMPLOYEES WASHING HANDS AT THE ONE COMPARTMENT SINK AT THE KITCHEN PREP LINE. INSTRUCTED TO ALWAY WASH HANDS PROPERLY AT THE DESIGNATED EXPOSED HAND WASH SINK EQUIPPED WITH SOAP AND PAPER TOWEL. CITATION ISSUED FOR CRITICAL VIOLATION 37-38-010(A)
    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • NOTED NO HOT RUNNING WATER AT THE KITCHEN EXPOSED HAND WASH SINK. FAUCET FOR HOT WATER AT THE EXPOSED HAND WASH SINK IN BROKEN.INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL EXPOSED SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NOTED NO SOAP OR PAPER TOWEL AT THE EXPOSED HAND WASH SINK AT THE FRONT BAR, NO PAPER TOWEL AT THE EXPOSED HAND WASH SINK AT THE KITCHEN PREP AREA AND HAND WASH SINK AT THE REAR FOOD PREP AREA BY THE COFFEE STATION INACCESSIBLE WITH LARGE BUCKET OF ICE INSIDE SINK. MANAGER IMMEDIATELY HAD EMPLOYEE PROVIDE HAND SINKS WITH SOAP AND PAPER TOWELS AND ALSO MADE THE OTHER HAND SINK ACCESSIBLE. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS AND SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO PROPERLY WASH THEIR HANDS WHILE PREPPING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • NOTED A GRAYISH, YELLOWISH SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINES AT THE FIRST FLOOR AND BASEMENT FOOD STORAGE AREA DRIPPING ONTO THE ICE. ALSO NOTED SAME INSIDE THE DEEP WELL FOR ICE CREAM AT THE FREEZER AREA. MANAGER HAD EMPLOYEES START CLEANING ICE MACHINES.INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPERLY CLEANED, RINSED AND SANITIZED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A).
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES ONTO THE FLOOR. ALSO NOTED HEAVY DIRT AND GARBAGE ON FLOOR AROUND DUMPSTER.INSTRUCTED TO DETAIL CLEAN EXTERIOR OF PREMISES TO PREVENT FOOD SOURCE FOR PESTS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • STILL NOTED THE FOLLOWING MINOR VIOLATIONS FROM REPORT #1271470 DATED 12/06/12 NOT CORRECTED. VIOLATION #33-OBSERVED ACCUMULATION OF FOOD DEBRIS ON EXTERIOR OF DISH MACHINE AND PREP AREA COOLER DOOR RAILS. VIOLATION #34- MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN ALSO MUST RE GROUT ALL FLOOR TILES AROUND DISH MACHINE. VIOLATION #35-OBSERVED CRACKS/CREVICES AT CORNER OF WALL PANELS IN PREP AREA, MISSING PANEL CORNER COVER. MUST SEAL ALL CRACKS/CREVICES AT WALLS IN KITCHEN. MUST CORRECT THE ABOVE VIOLATIONS UPON SCHEDULED RE-INSPECTION DATE. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATE, NAME OF PRODUCT ETC. MUST PROPERLY LABEL ALL FOOD ITEMS DURING STORAGE INCLUDING BULK ITEMS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED SERVING UTENSILS (PLATES,CUPS SOUP BOWLS ETC) ON SHELVINGS NOT PROPERLY STORED. INSTRUCTED TO ALWAYS INVERT OR COVER WITH PAPER OR CLEAN CLOTH UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED HEAVY GREASE BUILT UP ON THE EXTERIOR OF GREASE TRAP UNDERNEATH DISH MACHINE, MOLD ON WALL LINING ABOVE THE 2 COMPARTMENT SINK EXTENDING TO THE DISH MACHINE WALL. MUST DETAIL CLEAN GREASE TRAP AND RE CAULK LINING.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT, INTERIOR OF ALL COOLERS AND FREEZERS,REPAINT OR REPLACE SHELVINGS ON RACKS,DEFROST UPRIGHT FREEZER WITH ICE BUILT UP. MUST UPGRADE HOUSE KEEPING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS THROUGH OUT PREMISES AND MAINTAIN DRY. HOUSE KEEPING IS NON EXISTENT. MUST UPGRADE HOUSE KEEPING ESPECIALLY AT THE PREP AREAS AND BASEMENT FOOD STORAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL HOLES AND OPENINGS ESPECIALLY ON WALL BASE BEHIND COOKING STOVE BY HALL WAY BETWEEN FRONT AND REAR PREP AREA TO PREVENT HIDING PLACES FOR PEST.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • PREMISES IS VERY HEAVILY CLUTTERED THROUGH OUT (FURNITURE,EQUIPMENT,BOXES,CLOTHS ETC) MAKING INSPECTION DIFFICULT. MUST DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES THROUGH OUT TO PREVENT PEST HARBORAGE. MUST ALSO PROVIDE INSPECTION AISLE AND MOVE ITEMS 6" AWAY FROM WALL FOR BETTER PEST MONITORING.
  22. Réinspection des toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Above violation still remaining(must re-grout all floor tiles around dish machine).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Above violation still remaining.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Above violation still remaining.
  23. Toiles

    5 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • THE FOLLOWING MINOR VIOLATIONS NOT CORRECTED FROM REPORT #604320 DATED ON 07/15/12 AND MUST BE CORRECTED BY DATE OF REINSPECTION (12/06/12) #33- NON FOOD CONTACT SURFACES OF WALK IN COOLER SHELVING/RACKS, COOLER SHELVING/RACKS, ICE MACHINES NOT CLEAN NEED DETAILED CLEANING, REAR STORAGE SHELVING IN REAR KITCHEN AREAS, BASEMENT STORAGE AREAS NEED CLEANING, #34- FLOOR UNDER HEAVY EQUIPMENT, COOKING EQUIPMENT, REAR OVEN AREAS, DISHMACHINE AREA NEED DETAILED CLEANING(CORNERS), FLOORS IN BASEMENT AREA UNDER SHELVING NEED DETAILED CLEANING(CORNERS), #35- CEILING/WALLS IN KITCHEN PREP AREAS, REAR KITCHEN AREAS NEED DETAILED CLEANING.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE AND PREP AREAS COOLER DOOR RAILS. MUST CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN ALSO MUST REGROUT ALL FLOOR TILES AROUND DISHMACHINE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED CRACKS/CREVICES AT CORNER OF WALL PANELS IN PREP AREA, MISSING PANEL CORNER COVER. MUST SEAL ALL CRACKS/CREVICES AT WALLS IN KITCHEN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • BAR EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
  24. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Found some food items in walk in cooler, reach in coolers, and reach in freezers not properly dated, labeled, must date and label food items in walk in cooler, reach in coolers, and reach in freezers.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Walk in cooler, shelving, racks that had peeling paint, rust shall be repair/replaced. Cooler shelving/racks that had rust, peeling paint shall be replaced/repair. Counter by waitress station had peeling paint, shall be repair/sealed.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Non food contact surfaces of wlk in cooler shelving/racks, cooler shelving/racks, ice machines not clean need detailed cleaning(crevices). Rear storage shelving in rear kitchen areas, and bsmt., storage areas need detailed cleaning(corners).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors under heavy equipment, cooking equipment, rear oven areas, dish machine areas need detailed cleaning(corners), floors in bsmt., storage areas under shelving need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Ceiling/walls in kitchen prep areas, rear kitchen areas need cleaning(detailed).
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Missing/broken light shields in kitchen prep areas, storage areas, and bsmt. storage areas shall be provided, light shield need cleaning.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in walk in cooler, coolers, kitchen prep areas, stotorage areas, and bathrooms need cleaning.
  25. Toiles

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Storage shelves, interior panel in ice machine, exterior cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floor not maintained throught out. Instructed to replace any damaged floor tiles and detail clean in prep area. Must reseal floor in basement.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Light and ventilation covers throught out not cleaned. Instructed to detail clean.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Faucet at 2 compartment leakings neck. Instructed to repair faucet or repleace neck to prevent leak.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Unnecessary articles stored in basement. Instructed to organize supplies and remove all unsed articles and detail clean.

Établissements inspectés à proximité

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