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CONTE DI SAVOIA INC

1438 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Résumé des inspections

CONTE DI SAVOIA INC a été inspecté 22 fois par Chicago Department of Public Health depuis le 15 juin 2010. La dernière inspection, le 13 avril 2026, a relevé 4 infractions.

1 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 4 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection 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.

  • 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 3 inspections distinctes, la plus récente le 23 mai 2022. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 17 avril 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 13 avril 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 21 mai 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 26 avril 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.

22 inspections

  1. Toiles

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • REAR DOOR NOT PROTECTED, APPROX 1/4 INCH GAP AT BOTTOM/SIDE OF DOOR. INSTD TO REPAIR SO AS TO BE TIGHT FITTING AND PROTECTED
    • 40. FONDS PERSONNELS
      • FOOD HANDLERS WITHOUT RESTRAINTS FROM BEARDS. INSTD TO WEAR BEARD RESTRAINTS AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MISSING PROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MISSING CEILING TILES IN CUSTOMER TOILET ROOM. INSTD TO REPLACE AND MAINTAIN
  2. Toiles

    5 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST INSTALL A SPLASHGUARD BETWEEN THE EXPOSED HAND WASHING SINK AND THE 3-COMPARTMENT SINK IN THE DISH WASHING AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE STOVETOP, MICROWAVE AND GREASE TRAP IN THE FOOD PREP AREAS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • THE DRAIN LINE UNDER THE MOP SINK IN THE EMPLOYEE WASHROOM IS LEAKING. MANAGEMENT INSTRUCTED TO REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FLOOR UNDER THE 3-COMPARTMENT SINK IN THE DISH WASHING AREA AND UNDER THE 2-COMPARTMENT SINK IN THE OFFICE AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • THE VENTILATION FAN IN THE CUSTOMER WASHROOM IS NOT OPERATIONAL. MUST REPAIR OR REPLACE THE VENTILATION FAN.
  3. Réinspection des toiles

    0 infraction

  4. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS IN THE WASHROOM AT THE WASHBOWL SINK NOR AT THE HAND SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR THE HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDS WASHING SINK IN THE PREP AREA AND EMPLOYEE RESTROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLERS OBTAINED HAND SOAP FOR THE HAND SINK DURING THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. SEE ABOVE.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • "OBSERVED NO CURRENT PEST CONTROL LOG BOOK ON THE PREMISES. INSTRUCTED THE PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR, AND THE REPORTS MUST BE MAINTAINED IN THE LOG BOOK. INSTRUCTED TO PROVIDE A CURRENT PEST CONTROL LOG BOOK AND PEST INSPECTION REPORTS. THE PEST CONTROL COMPANY ARRIVED TO PERFORM SERVICE DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-020(C). CITATION ISSUED."
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER, LIGHT SHIELDS IN THE COOKING AREA, AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS, AND CEILING/WALL VENTS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM REPORT #2573924 ON 4/10/23 WAS NOT CORRECTED: #47 -OBSERVED DIRTY CARDBOARD BEING USED AS A SHELF LINER IN THE SELF-SERVICE COOLERS. OBSERVED WOODEN PALLETS USED AS SHELVING INSIDE THE BASEMENT WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING AND SHELF LINER THAT IS SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE. #49- OBSERVED DIRT AND DEBRIS BUILD UP INSIDE ALL COOLERS, CHEST FREEZERS, AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
  5. Réinspection des toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED DIRTY CARDBOARD BEING USED AS A SHELF LINER IN THE SELF-SERVICE COOLERS. OBSERVED WOODEN PALLETS USED AS SHELVING INSIDE THE BASEMENT WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING AND SHELF LINER THAT IS SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED DIRT AND DEBRIS BUILD UP INSIDE ALL COOLERS, CHEST FREEZERS, AND IN COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 OBSERVED MULTIPLE CEILING TILES MISSING IN THE PREP AND FOOD STORAGE AREAS. MUST REPLACE ALL MISSING CEILING TILES THROUGHOUT AND MAINTAIN.
  6. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE PREP, DISH, AND WASHROOM HANDWASH SINKS. MUST PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE FRONT COFFEE PREP/MILK COOLER. MUST PROVIDE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DIRTY CARDBOARD BEING USED AS A SHELF LINER IN THE SELF-SERVICE COOLERS. OBSERVED WOODEN PALLETS USED AS SHELVING INSIDE THE BASEMENT WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING AND SHELF LINER THAT IS SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DIRT AND DEBRIS BUILD UP INSIDE ALL COOLERS, CHEST FREEZERS, AND IN COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN FLOORS UNDERNEATH ALL EQUIPMENT AND IN THE 1ST FLOOR REAR STORAGE AREA AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MULTIPLE CEILING TILES MISSING IN THE PREP AND FOOD STORAGE AREAS. MUST REPLACE ALL MISSING CEILING TILES THROUGHOUT AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 5/23/2022 REPORT #2556219 NOT CORRECTED: VIOLATION #37 (3-602.11(A; B:1-4,6,7; C; D)) PACKAGED FOOD FOR CUSTOMER SELF-SERVICE MUST BE LABELED PROPERLY. OBSERVED PACKAGED TIRAMISU WITHOUT A LABEL. OBSERVED PACKAGED PASTA WITH MISSING CONTENTS ON THE LABEL (INGREDIENTS, NET QUANTITY). MUST PROVIDE LABEL WITH PROPER INFORMATION. VIOLATION #56 (4-301.14) VENTILATION HOOD MUST BE COMPLETELY COVERING THE OVEN UNIT IN THE REAR ON THE FIRST FLOOR. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
  7. Toiles

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TUNA AT IMPROPER COLD HOLDING TEMPERATURE AT 45.2F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. MACARONI SALAD FOUND AT 45.5F, EGG SALAD FOUND AT 45.3F, ROAST BEEF FOUND AT 50.3F, BAKED POTATO SALAD FOUND AT 44.9F, CHICKEN SALAD FOUND AT 44.8F, SLICED TOMATOES FOUND AT 52.1F, SLICED HAM FOUND AT 49.5F AND SAUSAGE LINKS FOUND AT 43.1F. TCS FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 40 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • PACKAGED FOOD FOR CUSTOMER SELF SERVICE MUST BE LABELED PROPERLY. OBSERVED PACKAGED TIRAMISU WITHOUT A LABEL. OBSERVED PACKAGED PASTA WITH MISSING CONTENTS ON LABEL (INGREDIENTS, NET QUANTITY). MUST PROVIDE LABEL WITH PROPER INFORMATION. Identity (name of food), Net Quantity of Contents, Ingredient List, Major Food Allergens, Business Name and Address, Nutrition Facts (if applicable), Safe Handling Instructions (applicable to raw Meat and Poultry).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LARGE HOLE IN WALL BENEATH HAND SINK IN DISH WASHING AREA. MUST PROPERLY SEAL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED NUMEROUS OF CARD BOARD BOXES IN BASEMENT NEAR STAIRS. MUST REMOVE FROM PREMISES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • VENTILATION HOOD MUST BE COMPLETELY COVERING OVEN UNIT IN REAR ON FIRST FLOOR.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE FOR CURRENT EMPLOYEES.
  8. Toiles

    3 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND EQUIPMENT IN PREP AREAS, STORAGE AND BASEMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOME UNNECESSARY ITEMS IN BASEMENT STORAGE AREA; INSTRUCTED TO ORGANIZE AND MAINTAIN AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOME MISSING CEILING TILE ON THE SELLING FLOOR; REPLACE CEILING TILE WHERE NEEDED.
  9. Toiles

    14 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. No CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL PREPACKAGED FOOD ITEMS FOR SALE SHOULD HAVE ALL INGREDIENT INFORMATION ON LABEL. MUST CORRECT AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS SHOULD MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. CORRECT AND MAINTAIN.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL SINGLE USE MUST BE STORED IN A CLEAN PROTECTED MANOR. REMOVE BOXES FROM FLOOR INVERT ALL TRAYS. CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • ALL CUTTING BOARDS MUST BE CLEANED AND OR REPLACED WHEN WORN OR DISCOLORED. CORRECT AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND SPLATTER. MUST CORRECT AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL STORAGE SHELVES IN NEED OF CLEANING, ALL SINKS AND ALL COUNTER TOPS TO REMOVE ALL FOOD SPILLS. CORRECT AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • TOILET ROOMS IN NEED OF CLEANING AND SANITIZING. MUST ALSO REMOVE ALL FOUL ODORS. CORRECT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS THROUGH OUT BASEMENT AND 1ST FLOOR PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. DETAIL CLEAN ALL AROUND ALL PREP TABLES IN CORNERS AND UNDER ALL SHELVES. WALLS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER OF SAUCE. DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNNECESSARY CLUTTER IN BASEMENT AND AT REAR AREA OF STORE IN NEED OF REMOVAL AND OR ORGANIZING. MUST CORRECT AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • ALL EMPLOYEES IN NEED OF FOOD HANDLING TRAINING. MUST OBTAIN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN CERTIFICATE AVAILABLE ON-SITE DURING THE INSPECTION FOR THE INSPECTOR TO REVIEW. INSTRUCTED TO PROVIDE ALLERGEN CERTIFICATES FOR EMPLOYEES WITH THE CITY SANITATION CERTIFICATE ONLY. PRIORITY FOUNDATION, NO CITATION ISSUED.
  10. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST DEFROST EXCESSIVE ICE ACCUMULATION FROM THE WHITE 1-DOOR UPRIGHT FREEZER BY THE DELI COUNTER. INSTRUCTED TO MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS AND DIRT FROM LOWER SHELVES ON PREP TABLES IN FRONT & REAR PREP AREAS, INTERIOR CONTACT SURFACES OF ALL DELI & PREP COOLERS THROUGHOUT. INSTRUCTED TO MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN DRIED FOOD FROM FLOORS (CORNERS) AND UNDER HEAVY EQUIPMENT IN FRONT & REAR PREP, FURNACE ROOM, AND THROUGHOUT BASEMENT. INSTRUCTED TO MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR/REPLACE STAINED AND MISSING CEILING TILES IN FRONT PREP, AND ON SALAES FLOOR. REPAIR HOLE IN WALL IN REAR PREP AREA ABOVE 3-COMP SINK.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE BURNED OUT LIGHTS IN FRONT & REAR PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED EMPLOYEE CUTTING LETTUCE, NOT WEARING A BEARD GUARD TO PREVENT CONTAMINATING FOOD. INSTRUCTED TO WEAR GUARD AT ALL TIMES WHEN BEARD IS LONGER THAN 1/4".
  11. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: COOKING STOVE, PREP TABLES, MICROWAVE AND STORAGE SHELVES FRONT AND REAR OF KITCHEN PREP AREAS,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL SECTIONS AND AREAS OF FIRST FLOOR AND BASEMENT AREAS, ALONG BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT (BUILT-UP DIRT, FOOD AND NON-FOOD DEBRIS), SOME AREAS OF FLOOR TILE IN POOR REPAIR, INSTRUCTED TO REPLACE BROKEN FLOOR TILE,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN(FOOD SPLATTERS, DIRT, STAINS) WALLS IN BOTH FOOD PREP, FOOD STORAGE, AND FOOD DISPLAY AREAS, IN HALLWAY LEADING INTO BASEMENT AND ON SALES FLOOR, AND SOME AREAS OF WALL IN POOR REPAIR, (CHIPPING PAINT) INSTRUCTED TO REPAIR, AND BETTER MAINTAIN, AND REPLACE ALL MISSING CEILING TILES THROUGHOUT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL STORAGE AREAS THROUGHOUT BASEMENT AND ON FIRST FLOOR MUST BE PROPERLY MAINTAINED WITH ALL ARTICLES AND ITEMS STORED ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS. ALL UNUSED EQUIPMENT MUST ALSO BE PROPERLY STORED CLEAN IN THE SAME MANNER, INSTRUCTED TO MAKE ALL CLUTTERED AREAS FREE OF UNNECESSARY ARTICLES,
  12. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SWINGING DOORS IN DELI AREAS NOT CLEAN, BLACK STAINED AND ALSO WORN SURFACES. INSTD TO CLEAN AND PAINT. WALL IN REAR BEHIND STOVE NOT CLEAN, FOOD DEBRIS/SAUCE. INSTD TO CLEAN AND MAINTAIN SAME
  13. Toiles

    2 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 4/8/16 REPORT 1751627 NOT CORRECTED: 32 CUTTING BOARDS AT DELI SANDWICH PREP LINE AND IN REAR PREP BY MEAT SLICER, WORN, BEYOND REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. 33 INTERIOR WELLS OF STEAM TABLE NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME. 35 MISSING AND STAINED CEILING TILES AT WEST SIDE OF DELI STORAGE AREA. INSTD TO REPLACE AND MAINTAIN TILES. VIOLATION 7-42-090 SERIOUS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SWINGING DOORS IN DELI AREAS NOT CLEAN, BLACK STAINED AND ALSO WORN SURFACES. INSTD TO CLEAN AND PAINT. WALL IN REAR BEHIND STOVE NOT CLEAN, FOOD DEBRIS/SAUCE. INSTD TO CLEAN AND MAINTAIN SAME.
  14. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS AT DELI SANDWICH PREP LINE AND IN REAR PREP BY MEAT SLICER, WORN, BEYOND REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. EXTERIOR OF GREASE TRAP WITH RUSTY SURFACES. INSTD TO REMOVE RUST/PAINT SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR WELLS OF STEAM TABLE NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING AND STAINED CEILING TILES AT WEST SIDE OF DELI STORAGE AREA. INSTD TO REPLACE AND MAINTAIN TILES.
  15. Toiles

    8 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED A FOOD HANDLER RUB THE BACK OF HIS NECK AND TOUCH HIS HAIR, THEN PUT ON A PAIR OF GLOVES WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED IN BETWEEN TASKS WHICH INCLUDES TOUCHING FACE, HAIR OR PARTS OF THE BODY, AND WHEN LEAVING AND RETURNING TO THE FOOD PREP AREA. CRITICAL VIOLATION 7-38-020(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL FOOD ITEMS PACKAGED ON PREMISES MUST BE PROPERLY LABELED.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL DISPOSABLE SINGLE-SERVICE UTENSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS INVERTED(HANDLES UP OR OUT).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PAINT OR REPLACE ALL RUSTY STORAGE/DISPLAY SHELVES, EXTERIOR OF DEEP FREEZER IN BASEMENT, AND EXTERIOR OF GREASE TRAP LID AT 3 COMPARTMENT SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: COOKING STOVE, PREP TABLE, AND EXTERIOR OF GREASE TRAP ALL IN DISHWASHING/REAR PREP AREA, STORAGE SHELVES AND RACKS THROUGHOUT ALL AREAS ON FIRST FLOOR, AND ALL SINKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL SECTIONS AND AREAS OF FIRST FLOOR AND IN BASEMENT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT (BUILT-UP DIRT, AND FOOD AND NON-FOOD DEBRIS(.)
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN(FOOD SPLATTERS, DIRT, STAINS) WALLS IN BOTH FOOD PREP, FOOD STORAGE, AND FOOD DISPLAY AREAS, IN HALLWAY LEADING INTO BASEMENT AND ON SALES FLOOR. REPLACE ALL HEAVILY STAINED CEILING TILES TROUGHOUT. CLEAN DEBRIS AND STAINS FROM ALL LIGHT SHIELDS THROUGHOUT. CLEAN GREAS BUILD-UP FROM HOOD ABOVE COOKING STOVE IN REAR FOOD PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL STORAGE AREAS THROUGHOUT BASEMENT AND ON FIRST FLOOR MUST BE PROPERLY MAINTAINED WITH ALL ARTICLES AND ITEMS STORED ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS. ALL UNUSED EQUIPMENT MUST ALSO BE PROPERLY STORED CLEAN IN THE SAME MANNER.
  16. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN DISPLAY SHELVES BY SELF SERVE COFFEE GRINDER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS BEHIND SERVICE COUNTER OF FOOD SPILLS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT, ORGANIZE AND MAINTAIN AT ALL TIMES.
  17. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FOOD DISPLAY SHELVING WHERE COFFEE BEANS ARE DISPLAY TO REMOVE COFFEE BEANS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS INSIDE BASEMENT STORAGE COOLER NEEDS CLEANING TO REMOVE SPILLS AND FOOD DEBRIS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NOTED LIGHT SHIELD IN BASEMENT WALK IN COOLER STARTING TO CRACK. MUST REPLACE AND MAINTAIN.
  18. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED DETAIL CLEANING AROUND ALL HEAVY EQUIPMENT IN DELI AREA TO REMOVE FOOD SPILLS AND DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPLACE MISSING CEILING TILES AT REAR DISPLAY AREA. ALSO CLEAN LIGHT SHIELDS ABOVE PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED THERMOMETERS IN DELI COOLER NOT WORKING PROPERLY. MUST REPLACE AND MAINTAIN.
  19. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPALCE OR RESAND CUTTING BOARDS AT REAR PREP AREA.
    • 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.MUST CLEAN AND SANITIZE EXTERIOR AND INTERIOR OF ALL COOLERS, COLD HOLDING UNITS AND REFRIGERATORS.MUST DEFROST FREEZER AT BASEMENT.
    • 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.MUST CLEAN ALL FLOORS AT BASEMENT, AND FRONT SERVICE CUSTOMER AREA AND DELI PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN AND SANITIZE REAR PREP AREA WALL TO REMOVE FOOD SPLASHES.MUST REPLACE OR REPAINT WATER DAMAGED CEILING TILES AT WESTSIDE OF DELI AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR LEAKY FAUCET AT 3COMP SINK IN REAR PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST DECLUTTER AND BETTER ORGANIZE NEW WEST ROOM AND ELEVATE ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.
  20. Plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SODA RACKS BELOW THE WEST PANNINI MACHINE HAVE A BUILDUP OF FOOD, CLEAN AREA AND MAINTAIN IN SANITARY CONDITION.
    • 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. THE CAN OPENER AND COFFEE AREAS HAVE SOME FOOD RESIDUE BUILDUP, CLEAN AND MAINTAIN SURACES AND EQUIPMENT.
    • 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. THE METAL POLE IN THE CENTER PREP AREA HAS A DIRTY BOTTOM AREA, CLEAN AND RESEAL THE POLE.
  21. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE CORNERS OF THE THREE COMPARTMENT SINK, THE INTERIOR OF THE SANDWICH PREP COOLER AND THE REAR KITCHEN PREP TABLE SHELVES AND LEGS HAVE SOME DIRTY BUILDUP: WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 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. THE FLOOR AND BASEBOARD UNDER THE 3-COMPARTMENT SINK IS ROUGH AND UNSANITARY, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 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. RESEAL THE CORRODED BASEMENT WALK IN COOLER WALL SO IT IS SMOOTH AND SANITARY.
  22. Plainte

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The deli reach-in cooler is holding 52.3 f ambient air temperature. Cooler tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. Approximately 15 pounds of fresh cheeses and cheese and ham roll-ups were found at 52.3 f internal temperature. Approximately $135.00 worth of product was discarded at this time.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Invert the deli containers in the basement shelving and store utensils used for dipping out olives etc in the walk-in cooler in a sanitary manner.
    • 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. Clean, sanitize and maintain the stained cutting boards
    • 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. The deli cooler sliding door tracks and interiors have some food crumbs and debris buildup. Wash, rinse and sanitize all of the equipment until it is clean and sanitary.
    • 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. Clean and maintain the deli, basement, walk-in cooler and rear prep area floors and baseboards so they are smooth and sanitary from corner to corner.
    • 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. Clean the walls above the kitchen prep areas of accumulated grease and dust. Repair the hole in the wall north of the slicer.
    • 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. Install an exposed hand sink convenient and accessible to the rear prep area where the electric stove is. The slow drain in the deli handsink was repaired at this time. Wash, rinse and sanitize all of the sinks.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Keep wiping cloths in sanitizeing solution in between use.

Établissements inspectés à proximité

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