Aller au contenu
Chargement de la carte…

COSI

33 N DEARBORN ST, CHICAGO, IL 60602 · Restaurant

Résumé des inspections

COSI a été inspecté 30 fois par Chicago Department of Public Health depuis le 1 février 2010. La dernière inspection, le 10 février 2026, a relevé 10 infractions.

2 des 30 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 27 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Lavage des mains et hygiène du personnel.

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 11 fois dans 8 inspections distinctes, la plus récente le 3 février 2026. 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 4 fois dans 4 inspections distinctes, la plus récente le 3 février 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 3 février 2026. Par exemple : GLOVES UTILISÉS EN PROPRIÉTÉ

  • 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 une fois le 26 janvier 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 31 fois dans 15 inspections distinctes, la plus récente le 10 février 2026. Par exemple : UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ

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.

30 inspections

  1. Réinspection des toiles

    10 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES,ETC)
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • 3-304.12 : OBSERVED SCOOPS STORED INSIDE OF READY TO EAT DRY GOODS MUST REMOVE AND STORE IN PROPER MANNER TO PREVENT CROSS CONTAMINATION.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-204.118 : OBSERVED DETERGENT AND SANITIZER HOSES TO LONG DOWN INSIDE OF 3- COMPARTMENT SINK WITH WATER MUST MAKE SHORTER TO PREVENT BACKFLOW SIPHONAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP AND DUST FROM ALL USED AND UNUSED EQUIPMENT,SERVICE COUNTER SHELVING UNITS, WALK IN COOLER SHELVING UNITS & FAN GUARD COVERS,ROLLING CARTS,ICE DISPENSER ON SODA MACHINE
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 : MUST REPAIR OR REPLACE DUMP SINK FAUCET IN POOR REPAIR IN FRONT PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.13 : MUST REPAIR OR REPLACE DAMAGED FLOORING INSIDE OF WALK IN COOLER,DAMAGED WALL BASES IN REAR PREP/DISH WASHING AREA.MUST GROUT FLOOR OUTSIDE OF STAFF TOILET ROOM.MUST REMOVE EXCESSIVE CAULKING AROUND BASE OF GREASE TRAP OF 3- COMP SINK TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • : 6-201.11 : MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP AND SPLATTER FROM WALLS AND CEILINGS THROUGHOUT ALL PREP & DISH WASHING AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.13 : MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP & DIRT FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES ,WALK IN COOLER AND FLOOR DRAINS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-202.11 : MUST REPLACE MISSING LIGHT SHIELD IN DRY FOOD STORAGE AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
  2. Toiles

    17 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ SIGNÉ LES POLITIQUES DE LA SANTÉ DOIVENT PROVIDER ET MAINTENIR.(FONDATION SUR LA PRIORITÉ 7-38-010)
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED POOR HYGIENIC PRACTICES BY MALE FOOD HANDLER LEFT FRONT PREP AREA CAME BACK WITH A PACKAGE OF WRAPPING PAPER IN WHICH HE HAD TO PUSH SWINGING DOOR TO EXIT AND ENTER BACK AND FORTH TO PREP AREA,THEN PUT ON PLASTIC GLOVES AND GOT A BAGEL FROM PLASTIC BREAD BAG TO MAKE SANDWICH WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAIMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED INADEQUATE FOOD PROTECTION OF BOTH INTERIOR PANELS OF ICE MACHINE WITH EXCESSIVE BLACK AND BLUE SLIMY BUILD UP SUBSTANCE DRIPPING AND MAKING OF ICE INSIDE OF MACHINE FOR CONSUMPTION. MUST DISCARD ICE,CLEAN AND SANITIZE ICE MACHINES AND MAINTAIN.A HELD FOR INSPECTION TAG PLACED ON ICE MACHINES ONCE CLEANED & MAINTAINED EMAIL:[email protected](PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER TEMPERATURE OF 20LBS. COOKED CHICKEN STRIPS AT 72.0F INSIDE OF WALK IN COOLER. PRODUCT WAS DISCARDED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 20LBS.$20.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES,ETC)
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED SCOOPS STORED INSIDE OF READY TO EAT DRY GOODS MUST REMOVE AND STORE IN PROPER MANNER TO PREVENT CROSS CONTAMINATION.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED PLASTIC WEAR LAYING DOWN IN DIFFERENT DIRECTION IN CONTAINERS MUST STORE WITH HANDLES IN UPRIGHT POSITION.
    • 46. GLOVES UTILISÉS EN PROPRIÉTÉ
      • OBSERVED IMPROPER USAGE OF GLOVES BY MALE FOOD HANDLER.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED DETERGENT AND SANITIZER HOSES TO LONG DOWN INSIDE OF 3- COMPARTMENT SINK WITH WATER MUST MAKE SHORTER TO PREVENT BACKFLOW SIPHONAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN FOOD DEBRIS BUILD UP AND DUST FROM ALL USED AND UNUSED EQUIPMENT,SERVICE COUNTER SHELVING UNITS, WALK IN COOLER SHELVING UNITS & FAN GUARD COVERS,ROLLING CARTS,ICE DISPENSER ON SODA MACHINE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST REPAIR OR REPLACE DUMP SINK FAUCET IN POOR REPAIR IN FRONT PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPAIR OR REPLACE DAMAGED FLOORING INSIDE OF WALK IN COOLER,DAMAGED WALL BASES IN REAR PREP/DISH WASHING AREA.MUST GROUT FLOOR OUTSIDE OF STAFF TOILET ROOM.MUST REMOVE EXCESSIVE CAULKING AROUND BASE OF GREASE TRAP OF 3- COMP SINK TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP AND SPLATTER FROM WALLS AND CEILINGS THROUGHOUT ALL PREP & DISH WASHING AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP & DIRT FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES ,WALK IN COOLER AND FLOOR DRAINS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPLACE MISSING LIGHT SHIELD IN DRY FOOD STORAGE AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM REPORT #2608415 12/4/24 NOT CORRECTED #47-4-501.12 : MUST REFINISH OR PROVIDE NEW CUTTING BOARD AT THE SANDWICH PREP STATION.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
  3. Toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REFINISH OR PROVIDE NEW CUTTING BOARD AT THE SANDWICH PREP STATION.
  4. Toiles

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD INSECTS ON THE BOTTOM SHELVING UNDERNEATH COFFEE STATION. INSTRUCTED TO REMOVE DEAD INSECTS AND CLEAN AREA.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SALAD BOWLS STORED FACING UP ON TOP OFSALAD PREP COOLER. INSTRUCTED TO INVERT BOWLS TO PROTECT FROM OVERHEAD CONTAMINATION.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FROM FOOD EMPLOYEES DURING INSPECTION. ANY FOOD EMPLOYEE THAT IS NOT A CERTIFIED FOOD MANAGER MUST OBTAIN A FOOD HANDLER CERTIFICATION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING ON SITE FOR CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  5. Réinspection de la plainte

    0 infraction

  6. Empoisonnement alimentaire présumé

    7 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • No certified food service manager on site, No certificate posted while handling and serving TCS foods ( chicken, deli meat, Hummus...) instructed to obtain. Priority foundation violation 7-38-012.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Broken faucet for hand wash sink at rear prep/ dish washing area, both hot and cold knobs not functioning. instructed to repair. Priority foundation violation 7-38-030(c).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Obstructed hand wash sink at front prep area. observed an employee rinsing utensils in hand wash sink. Instructed manager not to use hand sinks for other than hands washing. priority foundation violation. 7-38-030(c)
    • 40. FONDS PERSONNELS
      • Food handlers not wearing hair restraint in prep area, instructed to wear.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Missing a splash guard at front hand wash sink, instructed to install.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Floor of walk-in cooler uneven, broken floor plates, instructed to repair and maintain.
  7. Toiles

    3 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • No Certified Food service manager on site while handling and serving TCS foods ( chicken, deli meat...) instructed to obtain. Priority foundation violation 7-38-012.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • No hot/cold water running provided to rear prep/dishwashing area, water was shut off form bottom valve. Instructed manager to provide. Priority violation 7-38-030(c).
  8. Réinspection des toiles

    6 infractions

    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HANDWASHING FAUCET IN THE FRONT LOOSE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CEILING TILE MISSING IN THE REAR BY WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DIRT BUILDUP ON THE VENT IN THE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUN CERTIFICAT DE PERSONNES ALIMENTAIRES SUR LE SITE. INSTRUCTION D'UN MANAGER À COMPLIQUER AVEC L'AIDE DE L'AIDE ALIMENTAIRE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION ALLERGÈNE SUR SITE AU TEMPS DE L'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS HANDICAPANT LA VILLE DE CHICAGO FOODSERVICE MANAGER LES CERTIFICATS DOIVENT REMPLIR LA FORMATION À L'ALLERGÈNE ET D'ENTREPRISE SUR LE SITE EN TOUT TEMPS.
  9. Réinspection des toiles

    7 infractions

    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HANDWASHING FAUCET IN THE FRONT LOOSE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CEILING TILE MISSING IN THE REAR BY WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DIRT BUILDUP ON THE VENT IN THE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMEN
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION ALLERGÈNE SUR SITE AU TEMPS DE L'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS HANDICAPANT LA VILLE DE CHICAGO FOODSERVICE MANAGER LES CERTIFICATS DOIVENT REMPLIR LA FORMATION À L'ALLERGÈNE ET D'ENTREPRISE SUR LE SITE EN TOUT TEMPS.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2555303 ISSUED ON 05-05-2022. PRIORITY FOUNDATION VIOLATION 7-38-025. CITATION ISSUED.#48 OBSERVED WASTE WATER LEAKING PROFUSELY (INTO BUS PAN) FROM DRAIN PIPE FROM 3 COMPARTMENT SINK TO GREASETRAP. INSTRUCTED TO REPAIR PLUMBING. PRIORITY VIOLATION 7-42-090. CITATION ISSUED
  10. Toiles

    13 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SOAP/CLEANSER AT THE HAND WASHING SINK LOCATED IN THE 3 COMPARTMENT AREA AND THE STORAGE AREA IN REAR. INSTRUCTED TO ALWAYS MAINTAIN HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINK BY STORAGE AREA BY ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 5LBS OF TURKEY AT 45.6F, 1LBS OF COOKED CALUIFLOWER 47.6,5LBS OF COOKED CHICKEN AT 55.6F, 1LB OF BEEF AT 55.0F, 4LBS OF TUNASALAD AT 45.9F. MANAGER DISCARDED AND DENATURED A TOTAL 16LBS AT $126. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED FRONT PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 51.0F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLING EMPLOYEES NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED WASTE WATER LEAKING PROFUSELY (INTO BUS PAN) FROM DRAIN PIPE FROM 3 COMPARTMENT SINK TO GREASETRAP. INSTRUCTED TO REPAIR PLUMBING. PRIORITY FOUNDATION VIOLATION 7-38-025. CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HANDWASHING FAUCET IN THE FRONT LOOSE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CEILING TILE MISSING IN THE REAR BY WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DIRT BUILDUP ON THE VENT IN THE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUN CERTIFICAT DE PERSONNES ALIMENTAIRES SUR LE SITE. INSTRUCTION D'UN MANAGER À COMPLIQUER AVEC L'AIDE DE L'AIDE ALIMENTAIRE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION ALLERGÈNE SUR SITE AU TEMPS DE L'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS HANDICAPANT LA VILLE DE CHICAGO FOODSERVICE MANAGER LES CERTIFICATS DOIVENT REMPLIR LA FORMATION À L'ALLERGÈNE ET D'ENTREPRISE SUR LE SITE EN TOUT TEMPS.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • OBSERVED NO SUMMARY REPORT POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2485114 DATED 2/23/2021. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED
  11. Toiles

    6 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • No certified food service manager on site while handling and serving TCS foods ( deli meat, chicken...) instructed to obtain. priority foundation violation 7-38-012.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • Found 20 lbs of deli meats, chicken salad, fresh mozzarella cheese held at 63.1f in front prep cooler, instructed manager to keep TCS foods stored at 41 f or lower. Priority violation 7-38-005. Food discarded valued at $250.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • Found front prep cooler air temperature at 63.3f, cooler is used to hold deli meats, chicken, cheeses and other TCS foods, instructed to keep all coolers temperature at 41f or Lower. Priority violation 7-38-005. Cooler is tagged Not allowed to use. must contact the office of CDPH when repaired for tag removal request.
    • 40. FONDS PERSONNELS
      • Food handler not wearing hair restraint, instructed to wear.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • Rusty screw noted inside ice maker, instructed to use rust resistant screws inside ice maker.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Missing a splash guard at front prep area hand wash sink, instructed to install.
  12. Toiles

    2 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT TIME/ TEMEPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, COOKED SWEET POTATOES ETC. HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND SERVICE SINK INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  13. Toiles

    11 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • NOTED PERSON IN CHARGE WITHOUT KNOWLEDGE OF CURRENT FOOD CODE RULES NOT A CURRENT CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE DURING TIME OF INSPECTION. MUST PROVIDE.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWEL AT HANDSINK LOCATED ACROSS FROM THE ICE MACHINE. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED NO LABELS FOR BULK SUGAR AND RICE STORAGE CONTAINERS. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN THE REAR PREP AREA ATTACHED TO THE REAVH IN PREP COOLER WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED MISSING HOT/COLD WATER NOZZLES FOR THE UTILITY MOP SINK. FACILITY INSTRUCTED TO CORRECT, PROVIDE NOZZLES AND RUNNING WATER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A LARGE OPENING/HOLE IN THE WALL LOCATED IN THE MANAGER OFFICE. INSTRUCTED TO SEAL.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NO WORKING EXHAUST VENTILATION FAN IN THE WASHROOM. INSTRUCTED TO PROVIDE A WORKING EXHAUST VENTILATION FAN.
    • 58. FORMATION D ' ALLERGÈNE
      • REFER TO VIOLATION #60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON COMPLIANCE FROM REPORT #2185180 ON 7/27/18. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (58) PA 100-0367: NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED
  14. Consultation

    5 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
    • 58. FORMATION D ' ALLERGÈNE
  15. Toiles

    7 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE (PIC) UNABLE TO DEMONSTRATE KNOWLEDGE OF FOOD CODE. INSTRUCTED TO HAVE PIC GO THROW PROPER MANAGER CERTIFICATION AND TRAINING.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIDE FOOD SERVICE MANAGER ON SITE NO CERTIFICATE POSTED, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-012.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION.A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO DIARRHEA/ VOMIT CLEANUP KIT ON SITE NO PROCEDURE. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION.A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED EMPLOYEES USING HAND WASH SINK AT REAR PREP STATION FOR WASHING FOODS (ONIONS) SINK BASIN FILLED WITH ONION PEEL. INSTRUCTED NOT TO USE HAND SINK FOR OTHER THAN HANDS WASHING. PRIORITY VIOLATION ISSUED 7-38-030(C)
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • UTENSILS IN USE STORED IN A STANDING WATER BUCKET, INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER, NO STANDING WATER.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN.A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
  16. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED MILK 2 DOOR REFRIGERATOR DOOR IN POOR REPAIR, DOOR NOT ABLE TO CLOSE PROPERLY, LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS BY THE SODA DRINK BOXES WITH ACCUMULATED SODA SYRUP ON THE FLOOR, OBSERVED FLOORS AROUND THE GREASE TRAP WITH ACCUMULATED DIRT DEBRIS AROUND GREASE TRAP LOCATED IN THE REAR FOOD PREP AREA UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ACCUMULATED DUST ON THE CEILING LOCATED IN THE FRONT FOOD PREP/CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED MISSING CEILING TILE ABOVE THE BREAD PREP TABLE LOCATED IN THE MIDDLE FOOD PREP AREA. INSTRUCTED TO REPLACE CEILING TILE AND MAINTAIN.
  17. Toiles

    4 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSERVED EXPOSED HAND SINK NOT MAINTAINED WITH NO HOT OR COLD RUNNING WATER, EMPLOYEES ARE UNABLE TO WASH THEIR HANDS PROPERLY IN THE REAR FOOD PREP AREA. INSTRUCTED TO WASH HANDS AT MIDDLE FOOD PREP AREA EXPOSED HAND SINK UNTIL REAR HAND SINK IS REPAIRED. CRITICAL VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED MILK 2 DOOR REFRIGERATOR DOOR IN POOR REPAIR, DOOR NOT ABLE TO CLOSE PROPERLY, LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS BY THE SODA DRINK BOXES WITH ACCUMULATED SODA SYRUP ON THE FLOOR, OBSERVED FLOORS AROUND THE GREASE TRAP WITH ACCUMULATED DIRT DEBRIS AROUND GREASE TRAP LOCATED IN THE REAR FOOD PREP AREA UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ACCUMULATED DUST ON THE CEILING LOCATED IN THE FRONT FOOD PREP/CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED MISSING CEILING TILE ABOVE THE BREAD PREP TABLE LOCATED IN THE MIDDLE FOOD PREP AREA. INSTRUCTED TO REPLACE CEILING TILE AND MAINTAIN.
  18. Toiles

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, 14LBS OF YOGURT AT 46.3F-48.4F AND 30LBS OF CREAM CHEESE AT 46.8F-49.4F BOTH INSIDE OF A PREP COOLER INSIDE OF THE REAR PREP AREA, 8LBS OF CHICKEN AT 47.1F IN THE FRONT PREP AREA 3 DOOR COOLER, 2LBS OF RICE AT 47.5-50.4F AND 1 LB OF TOFU AT 46.6F BOTH IN A 2 DOOR PREP COOLER IN THE FRONT PREP AREA. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 55LBS OF FOOD VALUED AT $100. INSTRUCTED TO PROVIDE COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED GASKETS ON THE FRONT PREP COOLERS AND THE REAR PREP COOLER TORN OR IN DISREPAIR. INSTRUCTED TO REPLACE THE GASKETS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED THE CEILING VENT WITH ACCUMULATED DUST NORTH OF THE FRONT PREP AREA HOOD. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING VENTS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE HANDLING FOOD.
  19. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Cutting boards that had deep cuts in kitchen prep areas, shall be replaced. Walk in cooler shelving/racks that had peeling paint, shall be repaired/replaced. Caulk around 3 compartment sink, and exposed hand sinks in kitchen prep areas 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 that had excess food debris build up, needs 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 rear kitchen areas by 3 compartment sink, prep tables,need re-grouting. Floors in rear kitchen areas under storage shelving, not clean, had excess debris accumulation, need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Missing ceiling tiles in rear kitchen prep area, shall be replaced, provided.
  20. Réinspection des toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • 2-FLOOR TILES IN PREP AREA FOR LARGE MIXER CHIPPED,BROKEN.MUST REPLACE
  21. Toiles

    4 infractions

    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • NO HOT WATER AT HAND SINK FAUCET IN WOMEN'S WASHROOM FOR CUSTOMERS IN REAR BACK AREA.MUST REPAIR.SERIOUS VIOLATION ISSUED 7-38-030
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • 2-FLOOR TILES IN PREP AREA FOR LARGE MIXER CHIPPED,BROKEN.MUST REPLACE
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING LIGHTSHIELDS IN REAR PREP/DISH ROOM NOT CLEAN,DEBRIS,DEAD INSECTS.MUST CLEAN/MAINTAIN
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • EMPLOEE/FOOD HANDLER NOT WEARING HAIR RESTRAINT IN PREP AREA.INSTRUCTED THAT ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS.
  22. Toiles

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • SINGLE SERVICE ARTICLE USED TO STORE FOOD ITEM IN KITCHEN, INSTRUCTED TO USE PROPER UTENSILS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DAMAGED FLOOR TILES IN FLOUR MIXING STATION, INSTRUCTED TO REPAIR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DUST BUILD-UP ON CEILING VENT ABOVE PREP AREA AND FAN COVER IN WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • BOTH HOT AND COLD WATER KNOBS NOT SHUTTING OFF COMPLETELY AT 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
  23. Réinspection des toiles

    0 infraction

  24. Toiles

    4 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • DURING INSPECTION FOUND A 3DR REFRIGERATOR AT 50F WITHOUT ANY POTENTIALLY HAZARDOUS FOODS INSIDE. THE ONLY PRODUCT INSIDE THIS UNIT WAS 8 LARGE TIGHTLY SEALED AND UNOPENED SALAD DRESSING CONTAINERS WHICH STATED REFRIGERATE AFTER OPENING. UNIT WAS TAGGED NO CITATION ISSUED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN AND SANITIZE FLOOR DRAINS THROUHGOUT PREMISES TO PREVENT PEST BREEDING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN AND SANITIZE FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRI AND CRUMBS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A THERMOMETER AT THE 1DR MILK REFRIGERATOR AT THE FRONT SERVICE LINE.
  25. Toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST PROPERLY STORE ALL UTENSILS (SPOONS, KNIVES AND FORKS IN WICKER BASKETS) WITH THE HANDLES UP TO PREVENT FROM CONTAMINATION UNTIL USED. ALSO IN THE DISHROOM AREA MUST PROPERLY STORE ALUMINUM FLAT BAKING TRAYS PROPERLY OFF THE FLOOR AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND SANITIZE INTERIOR BOTTOM SHELF OF 1DR AND 3DR COOLERS IN THE MOST REAR PREP ROOM AREA TO REMOVE SPILLS AND FOOD DEBRIS. MUST CLEAN INTERIOR OF ICE BIN LID.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY FAUCETS AT FRONT AND REAR EXPOSED HAND SINKS. MUST REPAIR EXHAUST VENT IN THE STAFF RESTROOM.
  26. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE CUTTING BOARDS WITH DEEP, DARK GROOVES-MUST BE SMOOTH AND EASILY CLEANABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND MAINTAIN CAN OPENER.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE A SHIELD TO THE LIGHT IN THE WALK IN COOLER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • TOUS LES MANGEURS D'ALIMENTS DOIVENT PORTER UNE TOUCHE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL WASH CLOTHS MUST BE STORED IN A BUCKET OF SANITIZING SOLUTION WHEN NOT IN USE.
  27. Plainte

    5 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. DETERIORATED WOODEN WALL UTENSILS HANGER, INSTRUCTED TO REMOVE AND USE NON-ABSORBANT DURABLE SURFACES.
    • 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. MISSING GROUT BETWEEN FLOOR TILES AT DOUGH MIXING ROOM TRAPPING FLOUR AND FOOD DEBRIES, INSTRUCTED TO REGROUT AND PROVIDE A SMOOTH EASY TO CLEAN SURCFACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. INOPERABLE VENT IN EMPLOYEES MEN'S TOILET ROOM, INSTRUCTED TO VENT TOILET ROOMS.
    • 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. COLD WATER SIDE AT 3COMP SINK IS LOOSE, HAND SINK FAUCT AT FRON PREP LINE SQUARTING WATER AT FOOD STORAGE COUNTER. INSTRUCTEDC TO REPAIR PLUMBING AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER IN SEVETAL PREP COOLERS. INSTRUCTED TO PROVIDE.
  28. Short Form Fire-Complaint

    1 infraction

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL DUSTY CANNED AND BOTTLED GOODS, COUNTER TOPS AND SHELVES MUST BE CLEANED AND SANITIZED.
  29. Toiles

    3 infractions

    • 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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS HELD AT IMPROPER TEMPERATURE: 6 LBS OF COOKED DICED CHICKEN AT 51.2F, 1 LB OF HUMMUS ( CHECK PEAS PASTE) AT 50.4F AND 1 LB OF TUNA SALAD AT 52.8F.INSTRUCTED MGR TO KEEP SUCH FOOD ITEM HELD AT 40F OR LOWER, 140F OR HIGHER. FOOD ITEMS WERE HELD IN PREP COOLER AT 51.4F THEN DROPPED DOWN TO 39.8F AFTER MGR ADJUSTED TEMP CONTROL SWITCH. FOOD ITEMS DISCARDED VALUED AT $20.00
    • 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. MISSING GROUT AT KITCHEN TILES NEXT TO 3 COMP SINK, INSTRUCTED TO GROUT AND MAINTAIN.
    • 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 PROVIDE A CELING COVERING ABOVE FRONT DOUGH PREP TABLE.
  30. Toiles

    3 infractions

    • 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. CEILING ABOVE FRONT PREP AREA IN POOR REPAIR, INSTRUCTED TO PROVIDE COVERING.
    • 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. A MINOR LEAK NOTED UNDER DOUGH MIXING HAND SINK INSTRUCTED TO REPAIR.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN ALL COOLERS WHERE PERISHABLES ARE STORED.

Établissements inspectés à proximité

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web