DISTRICT

170 W ONTARIO ST, CHICAGO, IL 60654 · Restaurant

10 inspections

1. Toiles18 mars 2013

   0 infraction

2. Plainte1 févr. 2012

   2 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. RUBBER GASKET AT COOLER DOORS NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
   • 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. LOOSE HANDLE AT HAND SINK FAUCER AT BAR AREA, INSTRUCTED TO REPAIR.
3. Plainte abrégée13 déc. 2011

   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.DETAIL CLEAN THE EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.
   • 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.DETAIL CLEAN THE FLOOR AND FLOOR DRAINS BEHIND ALL BARS.REPAIR THE FLOOR AROUND THE FLOOR DRAIN IN THE MIDDLE OF THE MAIN BAR AREA IN FRONT OF THE 3 COMPARTMENT SINK. REPAIR/REPLACE MISSING FLOOR TILES ON FLOOR BEHIND FRONT SMALL BAR.
   • 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.DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.
4. Réinspection de la plainte27 oct. 2011

   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. DETAIL CLEAN THE EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.
   • 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. DETAIL CLEAN THE FLOOR AND FLOOR DRAINS BEHIND ALL BARS. REPAIR THE FLOOR AROUND THE FLOOR DRAIN IN THE MIDDLE OF THE MAIN BAR AREA IN FRONT OF THE 3 COMPARTMENT SINK.
   • 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. DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.
5. Plainte abrégée20 oct. 2011

   5 infractions

   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 19 FRUIT FLIES BEHIND THE SMALL AND MAIN BARS, CLOSET NEXT TO THE DJ BOOTH AND 1 HOUSE FLY IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
   • 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. DETAIL CLEAN THE EQUIPMENT AND ANY HORIZONTAL SURFACES BEHIND THE BARS.
   • 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. DETAIL CLEAN THE FLOOR AND FLOOR DRAINS BEHIND ALL BARS.
   • 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. DETAIL CLEAN THE WALLS BEHIND ALL OF THE BARS.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • REPAIR THE COLD WATER HANDLE FOR THE MEN'S RESTROOM LEFT SIDE HANDSINK.
6. Réinspection de la plainte23 sept. 2011

   0 infraction

7. Plainte20 sept. 2011

   11 infractions

   • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
     • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THE HIGH TEMPERATURE DISHMACHINE IS IMPROPERLY MAINTAINED. FINAL RINSE TEMPERATURE ONLY REACHES 170F. MANAGEMENT INSTRUCTED THAT THE FINAL RINSE TEMPERATURE MUST BE GREATER THAN 180F. NO CITATION ISSUED - MACHINE WAS NOT IN USE AT TIME OF INSPECTION. CRITICAL VIOLATION 7-38-030.
   • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
     • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO SOAP OR PAPER TOWELS WERE AVAILABLE BEHIND ANY OF THE 3 BARS. MANAGEMENT INSTRUCTED THAT ALL BAR HANDSINKS MUST BE SUPPLIED WITH PAPER TOWELS AND HAND SOAP. CRITICAL VIOLATION 7-38-030.
   • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
     • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.EVIDENCE OF LIVE FRUIT FLIES ON THE PREMISES. OBSERVED OVER 100 LIVE FRUIT FLIES BEHIND ALL 3 BARS, IN THE DINING ROOM AND PREP AREAS. OBSERVED SEVERAL FLY STRIPS HUNG FROM THE CEILING AND SHELVING BEHIND 2 OF THE BARS. MANAGER INSTRUCTED TO REMOVE THE FLY STRIPS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE FRUIT FLY ACTIVITY. ALSO, MUST RODENT PROOF THE FRONT DOORS. CRITICAL VIOLATION 7-38-020.
   • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
     • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #579315 ON 2/23/11 NOT CORRECTED: 21/01- A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. CRITICAL VIOLATION 7-42-090
   • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
     • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #579315 ON 2/23/11 NOT CORRECTED: 34/01- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND ALL BARS AND MAINTAIN THE FLOOR DRY. 38/01- PROVIDE DRAIN LINES CONNECTED TO ALL SODA GUNS BEHIND THE BARS AND ROUTE TO A FLOOR DRAIN.
   • 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. LABEL AND DATE ALL PREPARED FOODS IN THE PREP COOLERS.
   • 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 PROVIDE LIDS FOR ALL ICE BINS BEHIND ALL BARS.
   • 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. DETAIL CLEAN ALL PREP TABLES AND SHELVING, ROLLING STORAGE RACKS IN THE PREP AREA. DETAIL CLEAN ALL HORIZONTAL SURFACES BEHIND THE BARS, ALL BOTTLES OF LIQUOR, ICE BINS.
   • 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. REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE DOOR TO THE KITCHEN. FLOOR BEHIND THE SMALL BAR NEXT TO THE KITCHEN MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR THE FLOOR. DETAIL CLEAN FLOOR DRAINS THROUGHOUT, ESPECIALLY BEHIND THE BARS AND NEAR THE PREP AREA 3 COMPARTMENT SINK.
   • 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. DETAIL CLEAN THE WALLS OF THE PREP AREA, DISHWASH AREA AND BEHIND ALL BARS.
   • 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 REMOVE CLUTTER FROM UTILITY ROOM NEXT TO THE BAR IN THE EAST ROOM. MUST REMOVE CLUTTER FROM THE FLOOR IN THE BASEMENT STORAGE AREA.
8. Plainte20 sept. 2011

   0 infraction

9. Toiles23 févr. 2011

   5 infractions

   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
   • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
     • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY FROM 4/20/10 WAS NOT POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
   • 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. DETAIL CLEAN THE FLOOR BEHIND ALL BARS AND MAINTAIN THE FLOOR DRY.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • PROVIDE DRAIN LINES CONNECTED TO ALL SODA GUNS BEHIND THE BARS AND ROUTE TO A FLOOR DRAIN.
   • 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 THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.
10. Toiles20 avr. 2010

    5 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. Found reach in prep grill cooler not maintained, ambient air temperature at 48.7 F. Instructed manager to repair cooler, ambient air temperature must be 40 F or below. Citation issued. Ticket #H000058034 13.
    • 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 potentailly hazardous foods held at improper temperatures between 50.1 F and 53.0 F- beef burgers, turkey burgers, cut potatoes, blue cheese, shredded cheese. Instructed manager all potentially hazardous foods must be held at 40 F or below if held cold. All out of temperature foods voluntarily discarded at this time. Citation issued.
    • 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 detail clean floor under and around fryers and maintain.
    • 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. Prep area handwash bowl hot water leaking from from faucet. Must repair and maintain sink.
    • 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. Storage room clutterd along walls. Must elevate all items 6" off floor or remove items to prevent potential pest harborage.