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Crowne Plaza Chicago Metro

25 S HALSTED ST, CHICAGO, IL 60661 · Restaurant

Résumé des inspections

Crowne Plaza Chicago Metro a été inspecté 26 fois par Chicago Department of Public Health depuis le 17 mars 2010. La dernière inspection, le 17 octobre 2025, n'a relevé aucune infraction.

5 des 26 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 : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. 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.

  • 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 9 fois dans 6 inspections distinctes, la plus récente le 10 mai 2024. Par exemple : MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE

  • 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 5 fois dans 3 inspections distinctes, la plus récente le 18 octobre 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • RavageursRisque élevé

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

    Relevé 4 fois dans 4 inspections distinctes, la plus récente le 22 avril 2016. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 22 août 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé une fois le 10 mai 2024. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

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.

26 inspections

  1. Plainte abrégée

    0 infraction

  2. Réinspection des toiles

    0 infraction

  3. Toiles

    1 infraction

    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN.(GARBAGE SPILLAGE,PALLETS,ETC.)PRIORITY FOUNDATION.CITATION ISSUED.7-38-020B.MUST CLEAN AND MAINTAIN.
  4. Réinspection des toiles

    0 infraction

  5. Toiles

    15 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • NO PERSON-IN-CHARGE ON-SITE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING. PERSON-IN-CHARGE WITH CERTIFIED MANAGER TRAINING ARRIVE ON-SITE DURING INSPECTION. INSTRUCTED TO PROVIDE PERSON-IN-CHARGE ON-SITE WITH CERTIFIED MANAGER TRAINING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE. FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ARRIVED ON-SITE DURING INSPECTION. INSTRUCTED TO ENSURE AT LEAST ONE FOOD HANDLING EMPLOYEE WITH CERTIFIED MANAGER TRAINING PRESENT AT ALL TIMES IN WHICH FOOD IS PREPARED OR HANDLED AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED 2-DOOR REACH-IN COOLER AT FRONT PREP AREA IS NOT IN USE AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE THAT COOLER DOES NOT MAINTAIN SUFFICIENT TEMPERATURE TO STORE TCS FOODS AT 41.0F OR BELOW. COOLER TAGGED AND HELD FOR INSPECTION AT TIME OF INSPECTILN. CURRENT INTERNAL TEMPERATURE AT 49.0F DEGREES. INSTRUCTED NOT TO USE COOLER TO STORE TCS FOOD UNTIL ABLE TO MAINTAIN 41.0F OR BELOW AND COOLER IS RE-INSPECTED BY CDPH. PRIORITY VIOLATION. 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED LEFT-HAND REACH-IN COOLER AT COFFEE PREP AREA MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE INTERNAL AMBIENT AIR THERMOMETER STORED IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COOLERS USED TO STORE TCS FOODS AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED SEVERAL BULK DRY FOOD STORAGE CONTAINERS IN THE REAR PREP AREA WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THE COMMON NAME OF THE FOOD AND MAINTAIN.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED SINGLE-USE BOWLS USED AS A SCOOP IN SEVERAL BULK DRY FOOD STORAGE CONTAINERS THROUGHOUT THE REAR PREP AREAS. INSTRUCTED TO REMOVE SINGLE-USE BOWLS AND REPLACE WITH UTENSILS WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED IN-USE TONGS AND SPATULAS IN THE FRONT PREP KITCHEN STORED ON THE STOVE IN WATER AT 85.0F. INSTRUCTED TO REMOVE IN-USE UTENSILS IN STORE IN WATER OF AT LEAST 135.0F AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED CLEAN TABLEWARE AND UTENSILS STORED IN FOOD CONTAINER WITHOUT ADEQUATE OVERHEAD PROTECTION AT THE FRONT PREP AREA. INSTRUCTED TO RELOCATE UTENSILS AND STORE SUCH THAT UTENSILS ARE PROTECTED FROM OVERHEAD CONTAMINATION AND MAINTAIN.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE-SERVICE CONTAINERS STORED UNINVERTED/UN-COVERED AT THE FRONT PREP AREA. INSTRUCTED TO STORE SINGLE-SERVICE ITEMS COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED NONFOOD-CONTACT SURFACES ON SIDE OF DEEP FRYERS AND STOVE IN THE FRONT PREP AREA TO BE SOILED WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND AMINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED DRAIN PLUGS AT 3-COMPARTMENT SINK TO BE IN POOR REPAIR, BUT FUNCTIONAL. FOUND FAUCET OF HANDWASHING SINK AT REAR WAREWASHING AREA TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 3-COMPARTMENT SINK DRAIN PLUGS AND HANDWASHING SINK FAUCET AND MAINTAIN PLUMBING FIXTURES IN GOOD REPAIR.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED NO WASTE RECEPTACLE PROVIDED AT THE REAR COFFEE PREP/ICE MACHINE AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE WASTE RECEPTACLE FOR EACH LAVATORY OR GROUP OF ADJACENT LAVATORIES WHERE DISPOSABLE PAPER TOWELS ARE USED FOR HAND DRYING AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOOR BENEATH DEEP FRYERS AND OVEN IN THE FRONT PREP AREA TO BE SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SEVERAL NON-FUNCTIONAL/NOT IN-USE ITEMS OF EQUIPMENT IN THE REAR OUTDOOR WASTE ENCLOSURE AND LOADING DOCK. INSTRUCTED TO REMOVE NON-FUNCTIONAL/NOT IN-USE ITEMS THAT ARE UNNECESSARY TO FOOD OPERATIONS FROM THE PREMISES TO PREVENT PEST HARBORAGE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BASE COVING AT THE WALKWAY RAMP NEAR THE WAREWASHING AREA TO BE MISSING AND IN POOR REPAIR WITH WALL BEHIND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE WALL AND BASE COVING AND MAINTAIN PHYSICAL FACILITIES IN GOOD REPAIR.
  6. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT THE HAND SINK IN THE EMPLOYEE TOILET ROOM LOCATED IN THE KITCHEN AREA AND THE MEN TOILET ROOM LOCATED UPSTAIRS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED ICE SCOOPER BEING STORED ON THE WALL NEAR THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: SAUSAGE LINKS AT 120.6F AND 116.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 1/2 LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLER IN THE FRONT COFFEE/PASTRY AREA HANDLING AND MAKING DRINKS WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR DRY STORAGE AREA NEAR THE ICE MACHINE. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAK AT THE FAUCET OF THE ONE COMPARTMENT SPRAYER NEAR THE HIGH TEMPERATURE DISH MACHINE. ALSO, OBSERVED A LEAKY PIPE WITH CLOTHS WRAPPED AROUND THE PIPES LOCATED IN THE PRODUCE WALK-IN COOLER. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED RECEPTACLE IN THE UNISEX EMPLOYEE TOILET ROOM. INSTRCUTED TO PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE DEBRIS, OIL, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUNE PROFESSION DE FORMATION POUR TOUS LES ALIMENTAIRES. INSTRUMENTS POUR FOURNIR ET MAINTENIR DES ENREGISTREMENTS EN TEMPS.
  7. Toiles

    0 infraction

  8. Plainte

    0 infraction

  9. Réinspection des toiles

    4 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND TORN REFRIGERATION GASKETS ON WALK IN COOLER B. ALSO, INSTALL SPLASH GUARDS AT HAND SINK IN THE SALAD/COLD PREP AREA, AND AT THE HAND-SINK NEAR THE HOT FOOD LINE. INSTRUCTED FACILITY TO MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN EXCESSIVE WATER ACCUMULATION FROM INTERIOR CONTACT SURFACES OF PREP COOLERS THROUGHOUT PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST REPAIR LEAKY FAUCET ON 3-COMP SINK IN DISH-WASHING AREA, REPAIR LEAK UNDERNEATH DISH MACHINE BEHIND BAR, ALSO, REPAIR NON WORKING SINK IN LADIES CUSTOMER TOILET ROOM. INSTRUCTED TO MAINTAIN.
  10. Toiles

    15 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • MUST PROVIDE MISSING HAND WASHING SIGNS AT HAND SINK THROUGHOUT PREP AND BAR AREAS. INSTRUCTED TO MAINTAIN.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED AN EMPLOYEE RINSING TONGS IN THE HAND WASHING SINK NEAR THE HOT FOOD LINE. A HANDWASHING SINK may not be used for purposes other than handwashing. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • MUST DETAIL CLEAN UNKNOWN DEBRIS FROM INTERIOR OF SODA NOZZLES AT BAR . INSTRUCTED TO MAINTAIN.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURE IN A PREP COOLER BEHIND THE HOT FOOD LINE. MANAGER VOLUNTARILY DISCARDED AND DENATURE FOOD. INSTRUCTED TI KEEP TCS COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION, 7-38-005, CITATION ISSUED. RAW EGGS, 1 GAL, 47F, $20 DELI MEATS, 20 LBS, 50F, $80 RAW HAMBURGER PATTIES, 28.5 LBS, 51F, $72 RAW STEAK, 7 LBS, 49F, $70 RAW CHICKEN, 10 LBS, 49F, $30 CHICKEN WINGS, 10 LBS, 49F, $30 VEGGIE DIP , 2 LBS, 49F, $6
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED PREP COOLER BEHIND HOT FOOD LINE AT 50F, WITH TCS/RTE FOODS INSIDE. FOOD DISCARDED. INSTRUCTED TO HAVE COOLER SERVICED, AND KEEP COLD TEMPERATURE ON COOLERS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. UNIT TAGGED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MUST PROVIDE WORKING THERMOMETERS IN ALL COOLING UNITS THROUGHOUT PREP AREAS. In a mechanically refrigerated unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature. INSTRUCTED TO MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DOIT ÉTIQUETER LES CONTENEURS DE STOCKAGE DES ALIMENTS AVEC DES NOMS COMMUNS D'ALIMENTATION; FLEUR, SUGAR, ETC., QUAND LES ALIMENTS A ÉTÉ ÉLIMINÉS DE L'EMBALLAGE ORIGINAL. INSTRUMENTS À MAINTENIR.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MUST INVERT DISHES BEING STORED ON STORAGE RACK IN DISH-WASHING AREA, AND AT THE HOT FOOD LINE TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND TORN REFRIGERATION GASKETS ON WALK IN COOLER B. ALSO, ADJUST LOWER THRESHOLD AT REAR EXIT DOOR TO PREVENT RODENT ENTRY. INSTALL SPLASH GUARDS AT HAND SINK IN THE SALAD/COLD PREP AREA, AND AT THE HAND-SINK NEAR THE HOT FOOD LINE. INSTRUCTED FACILITY TO MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NO CHLORINE TEST STRIPS ON SITE TO TEST 3-COMP SINK OR LOW TEMP DISH MACHINE BEHIND BAR. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN EXCESSIVE WATER ACCUMULATION FROM PREP COOLER THROUGHOUT PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST REPAIR LEAKY FAUCET ON 3-COMP SINK IN DISH-WASHING AREA, REPAIR LEAK UNDERNEATH DISH MACHINE BEHIND BAR, AND REPAIR LEAKY WALL PIPE AT DISH MACHINE IN REAR DISH-WASHING AREA. ALSO, REPAIR NON WORKING SINK IN LADIES CUSTOMER TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN WATER AND DEBRIS FROM FLOORS THROUGHOUT PREP, WALK IN COOLERS, AND DRY STORAGE ROOMS. INSTRUCTED TO MAINTAIN.
  11. Toiles

    5 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Observed no soap at exposed hand sink at front secondary buffet cook line area and hand sink in employee restroom in rear, adjacent to maintain dish washing area. Informed manager that soap is required at all exposed hand sinks whenever foods are prepared and or served. Manager corrected violations during. Observed intermittent hot running water 55f to 85f temperature, in employee rest room, adjacent to main dish washing area. Informed manager that hot and cold running water, under city pressure is required, whenever foods are prepared or served. Instructed manger to repair hot water heater and provide hot running water at all times. Manager corrected violation during inspection. Water temperature at end of inspection maintained/registered at 88.3f. Critical violation # 7-38-030
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed slight yellow substance buildup, on interior ice curtain of ice machines in room service prep area and banquet prep area. Instructed manager to detail clean and maintain at all times. Observed black mold like substance embedded in caulk line a three-compartment sink in kosher sink. Instructed manager to reseal and maintain at all times.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed food and debris at floor and wall junction, underneath 3 compartment sink in and 1 compartment sink, in kosher kitchen prep area. Instructed manager to detail clean and maintain at all times.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed dirt and debris in light shields located above kitchen prep area in rear main kitchen. Instructed manager to detail clean and maintain at all times. Observed grease build up on walls throughout kosher kitchen prep area. Instructed manager to detail clean and maintain at all times.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed small leak underneath wash sink, at 3 compartment sink in kosher kitchen prep area. Instructed manager to repair and maintain at all times.
  12. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Observed several dry storage items not properly labeled. Must label all dry storage with name. Observed potentially hazardous foods not properly labeled in the walk in freezer. Must label all potentially hazardous foods with name and date. Must maintain all.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed excessive dirt and debris on floor of restroom in kitchen (not in use). Must clean and sanitize this floor. Must maintain same. Observed excessive dirt build up on corners of floors in kitchen dry storage and on floors of walk in coolers. Must detail clean and sanitize. Must maintain same.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed 1 of 2 hand sinks in kitchen in disrepair. Water feed under basin must be replaced. Replacement part on site. Hand sink must be repaired. Must be maintained at all times. All staff instructed to use 2nd hand sink on other side of cooking line until repairs made. Found restroom in kitchen not maintained. Restroom door locked and blocked by storage items (such as tables and boxes). Toilet has murky brown substance in bowl; water lines have been turned off to this room; observed excessive dirt and debris on floor of this room. Must repair and maintain all plumbing (sink and toilet) in restroom. Observed leak at pipes under 3 compartment sink in dish area. Observed leak under basin of the 2 compartment in banquet kitchen prep. Must repair and maintain.
  13. Réinspection de la plainte

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED HEAVY FROST ACCUMULATING IN THE WALK IN FREEZER. OBSERVED ICE ACCUMULATING IN THE BOTTOM OF THE COOK LINE COOLER. INSTRUCTED TO DEFROST THESE UNITS AND MAINTAIN.
  14. Plainte

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED APPROX. 20 LIVE SMALL FLIES IN FACILITY IN THE BAR, NEAR THE MOP SINK, NEAR THE DISH MACHINE AND IN THE DINING ROOM. OBSERVED APPROX. 2 LIVE ROACHES IN THE BOILER ROOM AND APPROX. 2 LIVE ROACHES NEAR THE DUMPSTER. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS CITATION ISSUED: 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED HEAVY FROST ACCUMULATING IN THE WALK IN FREEZER. OBSERVED ICE ACCUMULATING IN THE BOTTOM OF THE COOK LINE COOLER. INSTRUCTED TO DEFROST THESE UNITS AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE EXTERIOR WALLS OF THE COOKING EQUIPMENT AND FRYERS. MUST CLEAN THE DUST FROM THE ROTATING FAN IN THE KITCHEN. MUST CLEAN THE UNDERSIDE OF THE DISHRACK OPPOSITE THE DISH MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN DEAD ROACHES FROM THE FLOORS IN THE DRY STORAGAE AREAS, IN THE EMPLOYEE RESTROOM AND IN THE KOSHER STORAGE ROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED TWO HOLES, EACH APPROX. 1 SQUARE FOOT LARGE, IN THE EMPLOYEE RESTROOM WALL BY THE TOILET. INSTRUCTED TO REPAIR THE HOLES AND MAINTAIN THE WALL TO BE SMOOTH AND DURABLE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THAT THE HOT WATER ON THE RIGHT FIXTURE ON THE THREE COMPARTMENT SINK DOES NOT SHUT OFF COMPLETELY. INSTRUCTED TO REPAIR THE LEAK.
  15. Réinspection des toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND VENTILATION HOODS ABOVE COOKING EQUIPMENT. ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN THE FLOORS IN ALL PREP AND DISHWASHING AREAS AND REMOVE GREASE AND FOOD DEBRIS. MUST ALSO MINIMIZE WATER ON THE FLOORS IN DISHWASHING AREAS. DETAIL CLEAN FLOOR DRAINS AS NEEDED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE WALLS UNDER SINKS, THROUGHOUT DISH WASHING AREAS, AND BEHIND COOKING EQUIPMENT. MUST ALSO CLEAN CEILING TILES IN REAR DISHWASHING AREA AND REMOVE DUST. (ALSO CLEAN OVERHEAD FAN)
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE HEAVY LEAK AT THE MAIN THREE COMPARTMENT SINK UNDER THE LEFT COMPARTMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER IN THE KOSHER STORAGE CLOSET AND UNDER THE REAR STAIRS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  16. Toiles

    9 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • NOTED SHELLFISH BEING STORED WITHOUT THE PROPER IDENTIFICATION TAGS. OBSERVED APPROXIMATELY 6LBS OF CLAMS BEING STORED OUTSIDE OF THE ORIGINAL CONTAINER WITHOUT THE PROPER IDENTIFICATION TAGS ATTACHED. MUST PROVIDE. CRITICAL CITATION ISSUED 7-38-005B
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 82 LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 45.2-60 DEGREES F. NOTED APPROXIMATLEY 2LBS OF BAKED POTATOES AT 45.2-54 DEGREES F AND APPROXIMATELY 80LBS OF COOKED SOUP AT IMPROPER TEMPERATURES RANGING BETWEEN 55-60 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 50 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS AND FLYING ALONG THE HOT AND COLD PREP LINES, IN THE DISHWASHING AREAS, IN THE DINING AREA, NEAR THE MOP SINK,IN THE STORAGE CLOSET,IN THE UNUSED EMPLOYEE WASHROOM,IN REAR HALLWAYS IN THE KITCHEN AREA AND THROUGHOUT. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS. REPAIR OPENINGS IN THE MOP SINK BASIN TO PREVENT INSECT HARBORAGE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND VENTILATION HOODS ABOVE COOKING EQUIPMENT. ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN THE FLOORS IN ALL PREP AND DISHWASHING AREAS AND REMOVE GREASE AND FOOD DEBRIS. MUST ALSO MINIMIZE WATER ON THE FLOORS IN DISHWASHING AREAS. DETAIL CLEAN FLOOR DRAINS AS NEEDED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE WALLS UNDER SINKS, THROUGHOUT DISH WASHING AREAS, AND BEHIND COOKING EQUIPMENT. MUST ALSO CLEAN CEILING TILES IN REAR DISHWASHING AREA AND REMOVE DUST. (ALSO CLEAN OVERHEAD FAN)
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE HEAVY LEAK AT THE MAIN THREE COMPARTMENT SINK UNDER THE LEFT COMPARTMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER IN THE KOSHER STORAGE CLOSET AND UNDER THE REAR STAIRS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  17. Toiles

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKS LINE COOLER FOUND AT 47.7F WITH FOOD SUCH AS TUNA AT 52.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. 4LBS RAW TUNA AT 52.1F, 2LBS CHICKEN AT 49.2F, 4LBS SALMON AT 47.3F, 1LB PORK AT 51F, 1LB SPINACH DIP AT 52.7F AND 10LBS ASSORTED OTHER CONDIMENTS. ALSO NOTED 5.5LBS COOKED CHICKEN IN OTHER COOKS STATION COOLER, RANGING IN TEMPERATURE OF 49.7F TO 50.4F. THAT COOLER FOUND AT ADEQUATE TEMPERATURE. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF ALL DISCARDED FOODS TO BE $500.00
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • POTS/PANS AND TO GO FOOD CONTAINERS MUST BE STORED INVERTED IN THE KOSHER KITCHEN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. MUST NOT USE PLASTIC WRAP AS A SPLASH/SHIELD ON SHELVING IN THE KOSHER KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ALL FLOOR DRAINS THROUGHOUT,INCLUDING THE KOSHER KITCHEN, UNDER ICE MACHINE AND AT MOP SINK MUST BE CLEANED. FLOORS THROUGHOUT WITH SEVERAL AREAS OF POOLING WATER AND FOOD DEBRIS IE: AT MOP SINK, IN DRY PAPER GOODS ROOM UNDER COOKS PREP LINES, THROUGHOUT KOSHER KITCHEN. MUST CLEAN ALL AND MAINTAIN CLEAN AND DRY. ALL STORED ARTICLES THROUGHOUT PAPER DRY GOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLE IN WALL BASE AT MOP SINK. MUST SEAL/REPAIR TO PREVENT FLY HARBORING. MOLDY WALL CAULKING AND EXCESSIVE FOOD SPLATTER AT DISH MACHINE. MUST CLEAN/REMOVE. MISSING CEILING TILE ABOVE WALK-IN COOLER AND FREEZER. MUST REPLACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CRACKED/BROKEN LIGHT SHIELD INSIDE DAIRY WALK-IN COOLER. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • DIRTY, BLACKENED/STAINED WALLS AND BASIN OF MOP SINK. MUST CLEAN. LEAK AT HOT HANDLE OF THE KITCHEN THREE COMPARTMENT SINK. MUST PROPERLY REPAIR.
  18. Plainte abrégée

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ADDITIONAL CLEANING NEEDED TO BOTTOMS AND EXTERIOR SURFACES OF FRYERS IN PREP AREAS.
  19. Plainte abrégée

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ADDITIONAL CLEANING NEEDED TO BOTTOMS AND EXTERIOR SURFACES OF FRYERS IN PREP AREAS.
  20. Réinspection de la plainte

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ADDITIONAL CLEANING NEEDED TO BOTTOMS AND EXTERIOR SURFACES OF FRYERS IN PREP AREAS.
  21. Plainte

    6 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE DISPOSAL AREA NOT MAINTAINED. OBSERVED TRASH, PLASTIC BAGS AND PLASTIC BOTTLES ON GROUND AROUND LARGE WASTE RECEPTACLE. ALSO GREASE UNIT NOT MAINTAINED AND GREASE OBSERVED ON GROUND AROUND AND UNDER UNIT. MUST CLEAN AND MAINTAIN AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CLEAN AND MAINTAIN THE ICE MACHINE; MANAGER STATES IT IS SCHEDULED FOR CLEANING NEXT WEEK BY THE COMPANY IT IS LEASED FROM. CLEAN AND MAINTAIN THE FOLLOWING IN THE KOSHER KITCHEN, GRILL, DELI AND MAIN KITCHEN: THE EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, INTERIORS OF PREP COOLERS, VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT ETC. KEEP LIDS TO ALL PREP COVERS CLOSED DURING NON-PEAK PERIODS TO AVOID ESCAPING AIR FROM UNITS (CDI).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN ALL FLOOR DRAINS WHERE NEEDED, CLEAN FLOORS IN STORAGE AREAS AND PANTRY FOR DRY STORAGE UNDER STORAGE SHELVES. REMOVE STANDING WATER AT FLOOR BY DISHMACHINE AREA; KEEP FLOOR AS DRY AS POSSIBLE BETWEEN SHIFTS AND DISHWASHING OPERATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN ALL CEILING VENTS IN DINING AREA TO REMOVE DUST OBSERVED, REMOVE DUST FROM VENT FAN IN EMPLOYEE WASHROOM, CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING PIPE AT EXPOSED HANDSINK AT ROOM SERVICE PREP STATION. ALL ITEMS AT THIS STATION ARE PREPACKAGED CONDIMENTS AND BEVERAGES PLACED ON TRAY WHEN FOOD IS PREPARED AND READY FOR DELIVERY TO ROOM. OTHER HANDSINKS ACCESSIBLE NEARBY IF NEEDED. REPAIR GAUGE AT DISHMACHINE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE ALL STANDING WATER FROM MOP BUCKETS ONCE USED TO AVOID FRUIT FLY BREEDING; HANG ALL WET MOPS WITH MOPHEAD UPWARD TO DRY.
  22. Réinspection de la plainte

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN UNDER GRILLS AT FRONT SERVICE LINE TO REMOVE GREASE BUILD UP AND FOOD DEBRIS. ALSO CLEAN AND SANITIZE INTERIOR BOTTOM SHELF OF COOLERS IN THE KOSHER KITCHEN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST MAINTAIN FLOORS DRY UNDER HANDSINK AT BAR AREA AND BEHIND ICE MACHINE. MUST CLEAN GRIME BUILD UNDER MAIN COOKING LINE AT THE FRONT SERVICE LINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY EXPOSED HAND SINK AT PANTRY AREA, MUST ALSO REPAIR LOWER WATER PRESSURE AT BAR HANDSINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE OFF PREMISES EQUIPMENT NOT IN WORKING ORDER NEXT TO THE REAR ICE MACHINE(2DR HOT HOLDING UNIT AND SMALL OVEN.
  23. Plainte

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • UPON INSPECTION OBSERVED 4 4DRAWER COOLER AT THE FRONT SERVICE LINE NOT MAINTAINING PROPER TEMPERATURE AT 46.1F COOLER HAS BEEN TAGGED AT THIS TIME BY CDPH. DO NOT UTILIZE EQUIPMENT UNTIL CDPH IS CONTACTED TO REMOVE TAG AND COOLER IS MAINTAINING A TEMPERATURE OF 40F AND BELOW.CRITICAL CITATION ISSUED H000080354 13
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • UPON INSPECTION OBSERVED POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE OF 40F AND BELOW. FOUND SALMON AT 45.1F 1LB $6.50, AHI TUNA AT 46.2F 1.5LBS AT $24.OO, SIRLOIN STEAKS AT 46.6F 3.5LBS $29.75, AND BEEF BURGERS AT 47.6F 6LBS. $19.50 MANAGEMENT WILLINGLY DENATURED AND DISCARDED ALL ITEMS STATED ABOVE. CRITICAL CITATION ISSUED H000080354 13
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • UPON INSPECTION OBSERVED MORE THAN 10 FRUIT FLIES ON CEILING TILES AND WALLS AT THE PANTRY AREA.MUST CLEAN AND SANITIZE AFFECTED AREAS.RECOMMEND PEST CONTROL PROVIDE SERVICE PRIOR TO 9/18/12. ALSO OBSERVED REAR EXIT DOORS NOT RODENT PROOFED. THERE IS A GAP GREATER THAN 1/4 INCH AT THE MIDDLE OF THE DOOR AS WELL AS THE BOTTOM OF THE DOORS. DOORS MUST BE RODENT PROOFED AT ALL TIMES.SERIOUS CITATION ISSUED H000080355 14
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN UNDER GRILLS AT FRONT SERVICE LINE TO REMOVE GREASE BUILD UP AND FOOD DEBRIS. ALSO CLEAN AND SANITIZE INTERIOR BOTTOM SHELF OF COOLERS IN THE KOSHER KITCHEN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST MAINTAIN FLOORS DRY UNDER HANDSINK AT BAR AREA AND BEHIND ICE MACHINE. MUST CLEAN GRIME BUILD UNDER MAIN COOKING LINE AT THE FRONT SERVICE LINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY EXPOSED HAND SINK AT PANTRY AREA, MUST ALSO REPAIR LOWER WATER PRESSURE AT BAR HANDSINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE OFF PREMISES EQUIPMENT NOT IN WORKING ORDER NEXT TO THE REAR ICE MACHINE(2DR HOT HOLDING UNIT AND SMALL OVEN.
  24. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOODS NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.
    • 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 INTERIOR PANEL OF ICE MACHINE IN BACK HALLWAY, LIGHT SHIELDS IN REAR KITCHEN AND KOSHER KITCHEN.
    • 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 FLOORS THROUGHOUT PREMISES UNDER, AROUND AND BEHIND ALL HEAVY KITCHEN AND STORAGE EQUIPMENT.
    • 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 REPAINT OR REPLACE WATER DAMAGED OR YELLOWISH CEILING TILES THROUGHOUT PREMISES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST REPLACE/REPAIR MISSING AND BROKEN LIGHT SHIELDS IN REAR WALK-IN COOLER.
    • 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 MAINTAIN ALL ITEMS IN ALL STORAGE AREAS 6 INCHES OFF THE FLOOR AT ALL TIMES.
  25. Toiles

    4 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 SALAD PREP COOLER INTERIOR AND THE EXTERIORS AND SHELVES IN THE DISPLAY KITCHEN ARE FULL FULL OF FOOD AND GREASE BUILDUP; WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING SHELVES AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.
    • 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 FLOORS ARE DIRTY UNDER THE WALK IN COOLER RACKS. THE FLOOR COATING IS PEELING UP AROUND THE DISH MACHINE, 3 COMPARTMENT AND MOP SINK DRAINS. CLEAN, REPAIR AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. THE WEST KITCHEN LIGHT SHIELD IS MISSING, REPLACE SAID SHIELD.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE SECOND EXPOSED HANDSINK IN THE BANQUET KITCHEN HAS NO FAUCET HANDLES, REPAIR OR REMOVE SAID SINK. THE DISPLAY KITCHEN HOT LINE FLOOR DRAIN IS DIRTY AND SLOW DRAINING, THE 2 COMPARTMENT PREP SINK HAS A LEAK. REPAIR AND MAINTAIN THE PLUMBING.
  26. Toiles

    4 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. Rubber gsket of cooler door at cook's line (front of the haouse) is in poor repair, must fix/replace.
    • 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. Following need cleaning: interior floors of cooler drawers, inside panel of ice machines, fan guards of walk-in coolers, & de-lime exterior of dishmachine at main dishroom.
    • 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. Poor floor grouting around 3-comp sink drain in main dishroom, at coffee station, by cooking equipment in main kitchen; must re-seal/re-surface. Must clean floors thruout the kosher kitchen also.
    • 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. Grouting or seal between wall & splashboards at dishroom & some sinks must be replaced, due to disrepair.

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