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DUFFY'S TAVERN & GRILLE

420 1/2 W DIVERSEY PKWY, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

DUFFY'S TAVERN & GRILLE a été inspecté 15 fois par Chicago Department of Public Health depuis le 8 septembre 2010. La dernière inspection, le 2 avril 2014, a relevé 4 infractions.

5 des 15 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, Ravageurs et Protection des aliments contre la contamination.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

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 5 inspections distinctes, la plus récente le 1 avril 2014. Par exemple : RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION

  • 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 23 juillet 2013. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 8 septembre 2010. Par exemple : SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC

  • 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 26 fois dans 10 inspections distinctes, la plus récente le 2 avril 2014. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 16 fois dans 10 inspections distinctes, la plus récente le 2 avril 2014. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

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.

15 inspections

  1. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INTERIOR GASKET OF ONE OF THE REACH IN COOLER IN BACK BAR RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST REMOVE RUST ON THE LID AND BOTTOM OF THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK AND MAINTAIN. MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE EXPOSED HAND SINK IN THE FRONT BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING FLOOR TILES BEHIND THE BACK BAR . INSTRUCTED TO REPLACE MISSING FLOOR TILES. MISSING FLOOR DRAIN COVER INSIDE THE WALK IN COOLER WITH KEGS. INSTRUCTED TO PROVIDE FLOOR DRAIN COVER. MUST RE SEAL THE FLOOR IN THE DISHWASHING AREA AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE ICE MAKER AND COFFEE MACHINE CONNECTED TO THE WATER LINE.MUST PROVIDE WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. INSTALL A MOP SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND BACK FLOW PREVENTIVE DEVICE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
  2. Toiles

    0 infraction

  3. Toiles

    6 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISH MACHINE AT 0PPM FOR CHLORINE SANITIZER. INSTRUCTED TO REPAIR THE DISH MACHINE TO HAVE A 100 PPM FINAL SANITZING RESULT FOR CHLORINE.INSTRUCTED NOT TO USE UNTIL THE FINAL RINSE REACHES 100 PPM. CITATION ISSUED CRITICAL 7-38-030. INSTRUCTED TO USE THE 3 COMPARTMENT SINK TO WASH,RINSE AND SANITIZE COOKING EQUIPMENT,DISHES AND UTENSILS. NOTIFIED FIELD SUPERVISOR REGARDING THIS VIOLATION.Taged the dishmachine.
    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • WASTE WATER BACKING UP ON THE 1ST AND 3RD COMPARTMENT SINK OF THE 3 COMPARTMENT SINK IN THE BACK BAR, WHEN I PULLED OUT THE DRAIN STOPPER IN THE MIDDLE SINK. INTSRUCTED TO REPAIR TO HAVE A WELL DRAINING SINK. MANAGER CALLED THE PLUMBER DURING INSPECTION AND WAS ABLE TO REPAIR THE 3 COMPARTMENT SINK AND IS NOW DRAINING WELL. CITATION ISSUED CRITICAL 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INTERIOR GASKET OF ONE OF THE REACH IN COOLER IN BACK BAR RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST REMOVE RUST ON THE LID AND BOTTOM OF THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK AND MAINTAIN. MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE EXPOSED HAND SINK IN THE FRONT BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING FLOOR TILES BEHIND THE BACK BAR . INSTRUCTED TO REPLACE MISSING FLOOR TILES. MISSING FLOOR DRAIN COVER INSIDE THE WALK IN COOLER WITH KEGS. INSTRUCTED TO PROVIDE FLOOR DRAIN COVER. MUST RE SEAL THE FLOOR IN THE DISHWASHING AREA AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE ICE MAKER AND COFFEE MACHINE CONNECTED TO THE WATER LINE.MUST PROVIDE WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
  4. Inspection récente

    0 infraction

  5. Réinspection de la plainte

    0 infraction

  6. Plainte

    10 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. AIR TEMPERATURE INSIDE SALAD STATION DISPLAY COOLER IN KITCHEN FOOD PREP AREA WAS AT 65.7F. INSTRUCTED TO REPAIR/ADJUST TO 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A). COOLER HAS BEEN REPAIRED DURING INSPECTION. AIR TEMPERATURE INSIDE COOLER IS 35.6F. COOLER CAN BE USE AS USUAL.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER INTERNAL TEMPERATURE INSIDE SALAD STATION DISPLAY COOLER IN KITCHEN PREP AREA FOUND SALMON 64.8F, CHICKEN CLUB 57.6F, PORK BELLY 57.8F, SOUR CREAM 52.8F, RANCH DRESSING 56.4F, BLUE CHEESE DRESSING. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS 24LBS OF FOOD WORTH $64.29. CRITICAL VIOLATION 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND EVIDENCE OF LIVE ROACH ACTIVITY. FOUND APROXIMATELY 10 LIVE ROACHES ALONG WALLBASE BEHIND DISPLAY COOLER IN KITCHEN FOOD PREP AREA,THREE LIVE ROACHES IN DISHWASH AREA AND ONE IN REAR BAR AREA. ALSO NOTED APROXIMATELY 30 LIVE FRUIT FLIES IN WALLS IN REAR BAR AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE PEST ACTIVITY. SERIOUS CITATION. 7-38-020.
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • FOUND NO EXPOSED HAND WASH SINK IN KITCHEN FOOD PREP AREA. SINK WAS REMOVED INSTRUCTED TO INSTALL A EXPOSED HAND WASH SINK. EMPLOYEES ARE USING REAR HAND WASH SINK LOCATED IN DISHWASHING AREA NEXT TO KITCHEN AREA TO WASH THEIR HANDS. SERIOUS VIOLATION 7-38-030.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • PREVIOUS INSPECTION REPORT SUMMARY FROM 02/07/13 WAS NOT POSTED IN VIEW OF CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAYS INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • INSTRUCTED TO LABEL AND DATE ALL FOOD COOKED ITEMS INSIDE COOLERS. MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY REAR FOOD STORAGE SHELVING MUST REPAINT OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR OF ALL COOLERS IN FRONT AND REAR BAR AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT REMOVE GREASE ENCRUSTED AND FOOD DEBRIS. CLEAN FLOOR IN DISHWAH AREA ESPECIALLY ALONG WALLBASE. MUST MAINTAIN FLOOR DRY AT ALL TIMES IN REAR FOOD AREA AND DISHWASH AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUSYT PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL COOLERS.
  7. Réinspection des toiles

    4 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • POOLING WATER THROUGHOUT REAR LARGE BAR. MUST MAINTAIN DRY. MISSING FLOOR TILES AND UNEVEN FLOORING THROUGHOUT DISH AREA WITH POOLING WATER. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST INSTALL CEILINGS IN THE NEWLY INSTALL FRONT WASHROOMS. RAW WOODEN WALL COVERING IN MENS WASHROOM. MUST PROPERLY SEAL.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • MUST PROVIDE SELF-CLOSING DEVICES ON NEWLY INSTALL WASHROOMS IN THE FRONT DINING/BAR AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL AN EXPOSED HAND SINK IN NEWLY REMODELED/INSTALLED FRONT BAR.
  8. Toiles

    10 infractions

    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • DISH WASHING FACILITIES NOT MAINTAINED. KITCHEN THREE COMPARTMENT SINK WITH SEVERE LEAK FROM MIDDLE COMPARTMENT INTO FLOOR DRAIN UNDER SINK. NOZZLE AND RUSTED SPRAY ARM ON SAME SINK LEAKING AND REPAIRED WITH DUCT TAPE. SPRAY ARM ON SCRAPPER SINK AT DISH MACHINE WITH LEAK REPAIRED WITH DUCT TAPE. MUST REPAIR ALL. SERIOUS CITATION ISSUED 7-38-030.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 2-15-12 NOT CORRECTED.#32-OBSERVED THE GREASE TRAP MISSING THE SCREW TO HOLD THE TOP METAL LID IN PLACE. MUST INSTALL PROPERLY. #35-OBSERVED OPENINGS IN THE WALLS OF THE DISH WASH AREA. MUST SEAL ALL OPENINGS TO PREVENT PEST ACTIVITY. REPAIR WALL BASEBOARD WHERE MISSING OR BROKEN.SERIOUS CITATION ISSUED 7-42-090.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • TOUS LES CONTAINERS DE NOURRITURE DOIVENT ÊTRE LÂCHÉS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SHELVING THROUGHOUT SERVER STATION DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET ON ICE MACHINE MUST REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR ICE MACHINE ICE SHOOT AND DOOR DIRTY MUST CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • POOLING WATER THROUGHOUT REAR LARGE BAR. MUST MAINTAIN DRY. MISSING FLOOR TILES AND UNEVEN FLOORING THROUGHOUT DISH AREA WITH POOLING WATER. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST INSTALL CEILINGS IN THE NEWLY INSTALL FRONT WASHROOMS. RAW WOODEN WALL COVERING IN MENS WASHROOM. MUST PROPERLY SEAL.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • MUST PROVIDE SELF-CLOSING DEVICES ON NEWLY INSTALL WASHROOMS IN THE FRONT DINING/BAR AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL AN EXPOSED HAND SINK IN NEWLY REMODELED/INSTALLED FRONT BAR. LEFT WASHBOWL IN LADIES WASHROOM WATER TURNED OFF DUE TO NOT DRAINING. INSTRUCTED TO REPAIR. TOILET IN SAME SAME WASHROOM BROKEN/COVERED WITH PLASTIC WRAP. MUST REPAIR. DUCT TAPE INSIDE KITCHEN EXPOSED HAND SINK. MUST REMOVE AND MAKE ANY REPAIRS. PROVIDE MUST PROPERLY DRAINED WASTE WATER LINES ON ALL BAR SODA GUN HOLDERS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL EMPLOYEES IN FOOD PREP MUST WEAR HAT/HAIR RESTRAINT.
  9. Réinspection de la plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED THE GREASE TRAP MISSING THE SCREW TO HOLD THE TOP METAL LID IN PLACE. MUST INSTALL PROPERLY.
    • 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. MAINTAIN THE FLOOR DRY AROUND THE ICE MACHINE.
    • 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. OBSERVED OPENINGS IN THE WALLS OF THE DISHWASH AREA. MUST SEAL ALL OPENINGS TO PREVENT PEST ACTIVITY. REPAIR WALL BASEBOARD WHERE MISSING OR BROKEN IN THE PREP AREA AND BEHIND THE SMALL REAR BAR. OBSERVED BROKEN WALL TILE IN THE MEN'S RESTROOM. MUST REPLACE THE BROKEN TILE. OBSERVED OPENING IN BEER COOLER WALL AROUND THE DOOR. MUST REPAIR AND SEAL THE FRP BOARD.
  10. Plainte

    8 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. FACILITIES DO NOT MAINTAIN THE PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL AT 48F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF, PASTA AND CHICKEN. HELD FOR INSPECTION TAG PLACED ON THE UNIT. DO NOT USE UNTIL REPAIRED AND HELD FOR INSPECTION TAG IS REMOVED. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHILI AT 46F, SALSAS AT 51-52F, COOKED CHICKEN AT 52F, SHREDDED CHEESES AT 50F, ROAST BEEF AT 46F, COOKED PASTA AT 48F, COOKED GROUND BEEF AT 45-60F, RAW STEAK AT 43F, SLICED CHEESES AT 45F. MANAGEMENT VOLUNTARILY DISCARDED 35# OF FOOD WORTH APPROX. $200. CRITICAL VIOLATION 7-38-005A.
    • 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 LIVE INSECTS IN THE PREP AREA AND BAR AREAS. APPROXIMATELY 20 LIVE COCKROACHES WERE OBSERVED ON THE WALL AND FLOOR BEHIND THE SALAD PREP COOLER IN THE PREP AREA. 4 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILINGS OF THE FRONT AND REAR BAR/DINING AREAS. ECOLAB TECHNICIAN ONSITE TO PERFORM A PEST CONTROL INSPECTION. MUST ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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 AND DATE ALL PREPARED FOODS IN THE 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. OBSERVED THE GREASE TRAP MISSING THE SCREW TO HOLD THE TOP METAL LID IN PLACE. MUST INSTALL PROPERLY.
    • 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 IN PREP AREA. MAINTAIN THE FLOOR DRY AROUND THE ICE MACHINE.
    • 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. OBSERVED OPENINGS IN THE WALLS OF THE PREP AREA BEHIND THE SALAD COOLER AND IN THE DISHWASH AREA. MUST SEAL ALL OPENINGS TO PREVENT PEST ACTIVITY. REPAIR WALL BASEBOARD WHERE MISSING OR BROKEN IN THE PREP AREA AND BEHIND THE SMALL REAR BAR. OBSERVED BROKEN WALL TILE IN THE MEN'S RESTROOM. MUST REPLACE THE BROKEN TILE. OBSERVED OPENING IN BEER COOLER WALL AROUND THE DOOR. MUST REPAIR AND SEAL THE FRP BOARD.
    • 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. REPAIR THE LEAKING DRAIN LINES FOR THE HANDSINKS IN THE WOMEN'S RESTROOM.
  11. Réinspection de la plainte

    2 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. EXPOSED HAND SINK AT LARGE REAR BAR WITH EXCESSIVE RUST. MUST REPLACE.
    • 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. EXCESSIVE SPILLAGE OF COLA AT FRONT BAR UNDER ICE BIN. MUST CLEAN AND MAINTAIN.
  12. Plainte

    12 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. OBSERVED COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE IN VARIOUS AREAS. TEMPERATURES RANGING BETWEEN 42F ON FAR LEFT SIDE COOLER TO 49.4F IN MIDDLE OF COOLER AND 55F IN COOLER DRAWER AREA WHERE FOODS SUCH AS TURKEY WERE FOUND HELD AT 48.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F THROUGHOUT. FAX REQUEST FOR INSPECTION AND TAG REMOVAL TO C.D.P.H. @312-746-4240.
    • 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. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 7LBS BEEF FOUND AT 47.2F AND 49.2F. 10LBS TURKEY AT 48.3F, 1LB TUNA SALAD AT 48.2F. ALL FOODS DISCARDED.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED DURING INSPECTION SERVER ENTERING FOOD PREP AREA FROM DINING ROOM AND PROCEED TO PREPARE WITH BARE HANDS READY TO EAT PRE-PORTIONED LETTUCE AND ONION FOR CONSUMPTION WITHOUT WASHING HER HANDS. ALSO DIRTY TOWEL ON SAME PREPPING AREA TOUCHING THE ABOVE MENTIONED LETTUCE AND ONION. ALL FOODS DISCARDED AND REVIEWED GOOD HYGIENIC PRACTICES WITH EMPLOYEE AND MANAGEMENT.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS OR OTHER HAND DRYING DEVICES AT KITCHEN EXPOSED HAND SINK WHILE EMPLOYEES WERE PREPARING FOODS.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOODS NOT PROTECTED. TWO LARGE CONTAINERS OF SAUCES BEING COOLED IN ICE BATHS ON A PREP TABLE IN REAR STORAGE. OTHER PREPPING EQUIPMENT SUCH AS KNIVES, CHOPPER, PLASTIC WRAP AND CUTTING BOARDS WITH A WASTE CONTAINER CONTAINING FOOD DEBRIS. MUST INSTALL AN EXPOSED HAND WASHING SINK IN ABOVE MENTIONED FOOD PREP AREA. INSTRUCTED ON PREVIOUS INSPECTION #154495 ON 9-8-10 TO INSTALL EXPOSED HAND SINK IN SAME AREA WHEN PREPPING EQUIPMENT WAS FOUND AT THAT TIME. FOOD PREP EQUIPMENT WAS REMOVED FOR RE-INSPECTION OF THAT INSPECTION.
    • 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 TWO DOZEN RAT DROPPINGS IN CORNER OF STORAGE ROOM #2 WHERE WALK-IN BEER COOLER IS LOCATED AND OTHER STORED RESTAURANT ITEMS. MUST REMOVE ALL DROPPINGS. SANITIZE ALL AREAS AND HAVE PEST CO. SERVICE AREA FOR RATS AND SEAL ALL OPENINGS NOTED ALONG WALL OF AREA WHERE DROPPING WERE LOCATED.
    • 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. LARGE REAR BAR EXPOSED HAND SINK EXTREMELY DIRTY AND RUSTY. MUST CLEAN/REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN WALK IN COOLER.
    • 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. EXCESSIVE COLA SPILLAGE AT FRONT BAR UNDER ICE BIN. MUST NOT USE CARD BOARD AS MATTING FOR FLOOR ON COOKS LINE. FLOOR ON COOKS LINE AND UNDER COOKING EQUIPMENT IN POOR REPAIR WITH CRACKED, DAMAGED TILES AND CEMENT WITH POOLING WATER AND FOOD DEBRIS. MUST REPAIR TO MAKE FLOOR SMOOTH AND CLEANABLE. FLOOR OF REAR BEER WALK-IN COOLER DAMAGED WITH RAW, BROKEN EXPOSED WOOD. MUST REPAIR.
    • 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. WATER DAMAGED CEILING TILES IN MENS WASHROOM. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REMOVE THREADED NOZZLE FROM FRONT BAR THREE COMPARTMENT SINK. DRAINAGE TUBING FROM ALL BAR SODA GUN DISPENSERS MUST BE ATTACHED.
    • 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. BROKEN THERMOMETER IN WALK-IN FOOD COOLER MUST BE REPLACED.
    • 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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREA.
  13. Consultation

    0 infraction

  14. Réinspection des toiles

    0 infraction

  15. Toiles

    13 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. UNUSED SALAD COOLER MUST MAINTAIN TEMPERATURE OF 40F OR BELOW. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR ICE MACHINE UPPER PANEL WITH BLACK AND PINK SLIME SUBSTANCE WITH SLIME DRIPPING INTO ICE. INTERIOR DISH MACHINE ON ALL INTERIOR SURFACES WITH SLIME AND ENCRUSTED FOOD DEBRIS. MUST CLEAN AND SANITIZE BOTH. ICE DISCARDED AND BOTH TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
    • 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. KITCHEN EXPOSED HAND SINK NOT ATTACHED TO DRAINAGE PIPE. MISSING DRAINAGE PIPE. PLUMBER ABLE TO OBTAIN NEEDED PART AND REPAIR DURING INSPECTION.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS AT ANY OF THE FOUR EXPOSED HAND SINKS IN FOOD PREP OR BARS.
    • 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. OVER 100 DRAIN FLIES BEHIND ALL THREE BARS. 1 LIVE ROACH ON COOKS LINE. LAST PEST SERVICE DATED 8-13-10 WITH DRAIN FLY ACTIVITY NOTED. INSTRUCTED MUST HAVE PEST CO. TREAT ESTABLISHMENT AS FREQUENTLY AS NEEDED TO MINIMIZE/ELIMINATED FLY AND ROACH ACTIVITY AND TAKEN ALL STEPS RECOMMENDED BY PEST CO.
    • 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 CERTIFIED MANAGER PRESENT DURING INSPECTION. CERTIFICATE ON SITE NOT POSTED.
    • 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 #15069 ON 3-16-09 NOT CORRECTED. #33-DETAIL CLEAN THE FOLLOWING-STORAGE SHELVES AND WIRE STORAGE RACKS IN PREP AREA. INTERIOR OF COOLERS/FREEZERS. #34-REMOVE GREASE FROM FLOOR ON GRILL/COOKS LINE. REPAIR/REPLACE MISSING AND BROKEN FLOOR TILES BEHIND BOTH REAR BARS AND REPLACE MISSING GROUT. REMOVE STANDING WATER FROM FLOORS BEHIND ALL THREE BARS. #38- REPAIR DRAIN LINE LEAK UNDER KITCHEN THREE COMPARTMENT SINK. #30-LABEL AND DATE ALL PREPARED FOODS IN COOLERS.#35-MUST CLEAN GREASE AND FOOD DEBRIS FROM WALLS IN PREP AREA. REPAIR AND INSTALL BASEBOARD WHERE MISSING THROUGHOUT PREP. SEAL GAPS IN WALLS AT FRYERS.
    • 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. SHELVING UNDER COOKS GRILL WITH EXCESSIVE FOOD DEBRIS, MUST CLEAN.
    • 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. ALL ARTICLES IN OFFICE STORAGE ROOM MUST BE ELEVATED FROM FLOOR. MISSING/DAMAGED FLOOR TILES IN ICE MACHINE ROOM,AT DISH MACHINE AND KITCHEN THREE COMPARTMENT SINK,BEHIND FRONT BAR AND ENTRANCE TO BAR MUST REPLACE/REPAIR. FLOORS BEHIND ALL KITCHEN COOLER AND DISH MACHINE WITH FOOD DEBRIS, MUST CLEAN.
    • 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 COOKS LINE COOLER AND SALAD PREP COOLER WITH CHIPPING PLASTER, MUST REPAIR. WALL FAN ON COOKS LINE WITH DUST, MUST CLEAN.
    • 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 PROVIDE LIGHT SHIELDS IN BOTH STORAGE ROOMS #1, #2, AND HALLWAY LEADING FROM THOSE FOOD STORAGE ROOMS. MUST REPLACE BROKEN SHIELDS AND MISSING END CAPS FOR SHIELDS THROUGHOUT KITCHEN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR VENTILATION IN BOTH WASHROOMS. MUST REMOVE ALL FOOD PREP TABLES AND EQUIPMENT, SUCH AS SLICER AND TABLE TOP CAN OPENER, OR INSTALL AN EXPOSED HAND WASHING SINK FROM STORAGE ROOM #1. SPRAY ARM AT DISH MACHINE BROKEN/FALLING INTO WASTE BASIN, MUST REPLACE/REPAIR. LEAK AT NOZZLE ON PREP THREE COMPARTMENT SINK. LEAKING GREASE TRAP AT SAME SINK.MUST REPAIR ALL.
    • 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 FOR ALL UNITS.

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