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EL TACONAZO RESTAURANT

2350 W CERMAK RD, CHICAGO, IL 60608 · Restaurant

Résumé des inspections

EL TACONAZO RESTAURANT a été inspecté 17 fois par Chicago Department of Public Health depuis le 24 mai 2010. La dernière inspection, le 18 septembre 2015, a relevé 16 infractions.

Aucune des 17 inspections au dossier n’a été exempte d’infractions. 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 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 15 fois dans 6 inspections distinctes, la plus récente le 18 septembre 2015. Par exemple : LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 3 septembre 2015. 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 24 mai 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 55 fois dans 17 inspections distinctes, la plus récente le 18 septembre 2015. 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 30 fois dans 16 inspections distinctes, la plus récente le 18 septembre 2015. Par exemple : PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT

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.

17 inspections

  1. Réinspection de la plainte

    16 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED PREVIOUSLY TAGGED PREP COOLER BEING USED AND NOT MAINTAINING PROPER TEMPERATURE 58.2F INSTRUCTED MANAGER TO REPAIR PREP COOLER MUST MAINTAIN 40F OR BELOW. COOLER REMAINS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED COOKED CHICKEN 55.6F AND DICED TOMATOES 53.9F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 5LBS AND $10 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A.
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED EMPLOYEES WASHING FOOD EQUIPMENT AND UTENSILS WITH NO SANITIZER AND 3-COMPARTMENT SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030.
    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1567122 18-REAR DOOR NOT RODENT PROOFED. 1/4" GAP ON BOTTOM RIGHT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. CRITICAL VIOLATION 7-42-090
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED SEVERAL FOOD ITEMS STORED IN WALK-IN COOLERS UNCOVERED AND NOT PROTECTED FROM CONTAMINATION. INSTRUCTED MANAGER TO COVER ALL FOOD ITEMS IN WALK-IN COOLER. SERIOUS VIOLATION 7-38-005A
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • INSPECTION REPORT SUMMARY FROM 9-3-15 NOT POSTED AND DISPLAYED TO CUSTOMERS. SERIOUS VIOLATION 7-42-010B
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL AND DATE ALL PREPARED AND READY TO EAT FOOD IN WALK-IN COOLERS(RICE, BEANS, CHICKEN, PORK, SOUP, ETC)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE ALL RUST DEPOSITS ON DOOR IN WALK-IN COOLERS, SHELVES IN WALK-IN COOLERS, STORAGE SHELVES AND BOTTOM OF PREP TABLES IN PREP AND STORAGE AREAS. REMOVE DUCT TAPE AND REPAIR DOOR ON CHEST FREEZER IN REAR PREP AREA. INSTALL SPLASH GUARD ON KITCHEN EXPOSED SINK BETWEEN PREP TABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STORAGE SHELVES, GRILLS, FRYERS, PREP TABLES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN AND PAINT ALL WALLS AND CEILINGS IN MIDDLE PREP AREA.SEAL OPENING IN WALL NEAR REAR WASHROOM. SEAL OPENINGS AROUND PIPE FITTINGS UNDER FRONT EXPOSED SINK. REPLACE MISSING CEILING TILE IN STAFF WASHROOM. REPLACE MISSING WALL TILES IN CUSTOMER WASHROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE MISSING LIGHT SHIELDS OR INSTALL SHATTERPROOF BULBS IN BOTH VENTILATION HOODS AND REAR PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS IN PREP COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND PREP AREAS. REMOVE ALL UNUSED EQUIPMENT IN STORAGE AREAS TO PREVENT PEST HARBORAGE. SEPARATE CLEANING EQUIPMENT FROM FOOD IN REAR PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • TOUS LES MANGEURS DE NOURRITURE DOIVENT PORTER DES RÉTRACTATIONS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • PROPERLY STORE ICE SCOOP INSIDE ICE MACHINE. STORE WASH CLOTHS IN SANITIZING SOLUTION.
  2. Plainte

    17 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • PREP COOLER IN KITCHEN/MIDDLE PREP AREA NOT MAINTAINING PROPER TEMPERATURE 58.1F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • IMPROPER TEMPERATURE OF COOKED CHICKEN 56.3F STORED IN PREP COOLER AND BEEF TONGUE 65.5F STORED ON STEAM TABLE. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW AND HOT FOOD 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 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 AND PAPER TOWELS AT EXPOSED SINK IN MIDDLE PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED SEVERAL FOOD ITEMS STORED IN WALK-IN COOLERS UNCOVERED AND NOT PROTECTED FROM CONTAMINATION. INSTRUCTED MANAGER TO COVER ALL FOOD ITEMS IN WALK-IN COOLER. SERIOUS VIOLATION 7-38-005A
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 40-50 FLYING INSECTS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REAR DOOR NOT RODENT PROOFED, 1/4" GAP ON BOTTOM RIGHT SIDE OF DOOR. SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED DUMPSTERS OVERFLOWING AND LIDS NOT TIGHT-FITTING. OBSERVED TRASH, FOOD DEBRIS, AND LIQUID WASTE ON GROUND AROUND DUMPSTERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1537691 ON 5-6-15. 35-REPLACE MISSING AND STAINED CEILING TILES IN REAR DRY STORAGE AREAS. CLEAN ALL CEILING VENTS AND CEILING TILES IN PREP AREAS(DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLETS IN STAFF WASHROOM. SEAL ALL OPENINGS IN WALLS IN PREP AND STORAGE AREAS. CLEAN AND PAINT WALLS AS NEEDED. REPAIR SWEEP ON REAR DOOR. 38-REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN JUICE PREP AREA AND KITCHEN. 43-REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HAND UTENSILS FOR DISPENSING FOOD. 45-NO FOOD HANDLER CERTIFICATES AVAILABLE. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL AND DATE ALL PREPARED AND READY TO EAT FOOD IN WALK-IN COOLERS(RICE, BEANS, CHICKEN, PORK, SOUP, ETC)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE ALL RUST DEPOSITS ON DOOR IN WALK-IN COOLERS, SHELVES IN WALK-IN COOLERS, STORAGE SHELVES AND BOTTOM OF PREP TABLES IN PREP AND STORAGE AREAS. REMOVE DUCT TAPE AND REPAIR DOOR ON CHEST FREEZER IN REAR PREP AREA. INSTALL SPLASH GUARD ON KITCHEN EXPOSED SINK BETWEEN PREP TABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, STORAGE SHELVES, GRILLS, FRYERS, PREP TABLES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL OPENING IN WALL NEAR REAR WASHROOM. SEAL OPENINGS AROUND PIPE FITTINGS UNDER FRONT EXPOSED SINK. REPLACE MISSING CEILING TILE IN STAFF WASHROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE MISSING LIGHT SHIELDS OR INSTALL SHATTERPROOF BULBS IN BOTH VENTILATION HOODS AND REAR PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS IN PREP COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND PREP AREAS. REMOVE ALL UNUSED EQUIPMENT IN STORAGE AREAS TO PREVENT PEST HARBORAGE. SEPARATE CLEANING EQUIPMENT FROM FOOD IN REAR PREP AREA. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • TOUS LES MANGEURS DE NOURRITURE DOIVENT PORTER DES RÉTRACTATIONS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • PROPERLY STORE ICE SCOOP INSIDE ICE MACHINE. STORE WASH CLOTHS IN SANITIZING SOLUTION.
  3. Réinspection des toiles

    6 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1537416 ON 4-28-15 29:32-RUSTY SHELVING INSIDE WALK-IN COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN ARE MUST BE REPLACED. SPLASH GUARD IS NEEDED AT LEFT SIDE OF KITCHEN EXPOSED HAND SINK. 36-SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHTING. 41-DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVING AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN COOLER. CRITICAL VIOLATION 7-42-090
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ÉTIQUETER LES CONTENEURS BULK.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE MISSING AND STAINED CEILING TILES IN REAR DRY STORAGE AREAS. CLEAN ALL CEILING VENTS AND CEILING TILES IN PREP AREAS(DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLET IN STAFF WASHROOM. SEAL ALL OPENINGS IN WALLS IN PREP AND STORAGE AREAS. CLEAN AND PAINT WALLS AS NEEDED. REPAIR SWEEP ON REAR DOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN JUICE PREP AREA AND KITCHEN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDLER CERTIFICATES AVAILABLE MUST PROVIDE.
  4. Toiles

    14 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • KITCHEN PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 55.2F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH.CRITICAL VIOLATION 7-38-005A CITATION ISSUED,
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • IMPROPER TEMPERATURE OF RAW STEAK 54.7F AND SLICED TOMATOES 51.3F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LS $20. ALL COLD FOOD MUST BE 40F OR BELOW. CRITICAL VIOLATION 7-38-005A
    • 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 AND PAPER TOWELS AT KITCHEN EXPOSED SINK AND FRONT EXPOSED SINK FILLED WITH SAUCER AND SALSA BOWL. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINKS AND PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1493599 ON 8-14-14. 32-RUSTY SHELVING INSIDE THE WALK-IN COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN AREA MUST BE REPLACED. SPLASHGUARD IS NEEDED AT LET SIDE OF KITCHEN EXPOSED HAND SINK. 33-CLEAN AND SANITIZE MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE, SIDES OF HOOD, COOKING EQUIPMENT THROUGHOUT, TOP AND BOTTOM OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENT, FAN COVERS INSIDE THE WALK-IN COOLER, HOOD/FILTERS OVER COOKING EQUIPMENT, CUTTING BOARDS, SHELVING OVER 3-COMPARTMENT SINK, ETC. 34- FLOORS BENEATH THE COOKING EQUIPMENT, BENEATH THE REAR DRY STORAGE SHELVING ARE DIRTY, CLEAN FLOORS IN DETAIL. SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED. MUST BE SHIELDED OR PROVIDE SHATTERPROOF LIGHTING AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT PREMISES. 41-DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVING AND PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVING AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN COOLER DUE TO POTENTIAL PEST HARBORAGE. SERIOUS VIOLATION 7-42-090.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ÉTIQUETER LES CONTENEURS BULK.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE RUSTY SURFACES ON SHELVING IN WALK-IN COOLER. INSTALL SPLASHGUARD ON LEFT SIDE OF KITCHEN EXPOSED SINK. MAINTAIN GASKETS ON PREP COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, SINKS, VENTILATION HOOD, CUTTING BOARDS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLEURS CLÉALES SOUS TOUS LES ÉQUIPEMENTS, DANS TOUS LES CORNES ET DANS LES ZONES DE PRÉPARATION ET DE STOCKAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE MISSING AND STAINED CEILING TILES IN REAR DRY STORAGE AREAS. CLEAN ALL CEILING VENTS AND CEILING TILES IN PREP AREAS(DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLET IN STAFF WASHROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE MISSING LIGHT SHIELDS IN VENTILATION HOODS AND REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN JUICE PREP AREA AND KITCHEN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES ON TOP OF WALK-IN COOLERS. STORE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND REAR STORAGE AREAS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • REMOVE BOWLS, PLATES, CUPS, ETC AND PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDLER CERTIFICATES AVAILABLE MUST PROVIDE BY 7-28-15.
  5. Plainte

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 55.0F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF LIVER,BREADED BEEF, PORK CHORIZO AND DICED ONIONS ETC. NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW FOR COOLER.UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED ASSORTED COOKED FOODS AND RAW MEATS AT IMPROPER TEMPERATURES RANGING FROM 50.7F-55.7F. NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOODS APPROXIMATELY 360#'S OF FOOD WORTH APPROX. $1200. MUST HAVE COLD HOLDING AT 40.0F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN AREA MUST BE REPLACED. SPLASHGUARD IS NEEDED AT LEFT SIDE AT THE KITCHEN EXPOSED HANDSINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND SANITIZE MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE,SIDES OF HOOD COOKING EQUIPMENTS THROUGHOUT,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,FAN COVERS INSIDE THE WALK-IN-COOLERS,HOOD/FILTERS OVER COOKING EQUIPMENTS,CUTTING BOARDS,SHELVINGS OVER THE 3 COMPARTMENT SINK ETC.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS BENEATH THE COOKING EQUIPMENTS,BENEATH THE REAR DRY STORAGE SHELVINGS ARE DIRTY,CLEAN FLOORS IN DETAIL.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED,MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHTING AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREMISES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVINGS AND PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE.
  6. Plainte

    8 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (STEAKS,BEANS,RICE,PREPARING STEAK TORTAS ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND LOOSE GASKETS AT FOOD PREP COOLERS IN KITCHEN AREA MUST BE REPLACED. SPLASHGUARD IS NEEDED AT LEFT SIDE AT THE KITCHEN EXPOSED HANDSINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND SANITIZE MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE,SIDES OF HOOD COOKING EQUIPMENTS THROUGHOUT,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,FAN COVERS INSIDE THE WALK-IN-COOLERS,HOOD/FILTERS OVER COOKING EQUIPMENTS,CUTTING BOARDS,SHELVINGS OVER THE 3 COMPARTMENT SINK ETC.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS BENEATH THE COOKING EQUIPMENTS,BENEATH THE REAR DRY STORAGE SHELVINGS ARE DIRTY,CLEAN FLOORS IN DETAIL.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • SOME LIGHT BULBS AT HOOD AREAS ARE NOT SHIELDED,MUST BE SHIELDED OR PROVIDE SHATTER PROOF LIGHTING AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREMISES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR WATER LEAK AT DRAIN PIPE AT KITCHEN EXPOSED HANDSINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELVINGS AND PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS AND REMOVE UNNECESSARY ARTICLES ON TOP OF KITCHEN WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE.
  7. Plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST CLEAN AND/OR PAINT THE FOLLOWING: INTERIOR SHELVES INSIDE OF BOTH WALK-IN COOLER UNITS, EXTERIOR AND INTERIOR DOOR AND WALL OF WALK-IN COOLER IN FRONT PREP AREA, PAINT RUSTY SHELVES AT BOTTOMS OF PREP TABLES WHERE NEEDED, CLEAN CAN OPENER AT PREP TABLE WHERE RUSTY, CLEAN EXTERIOR OF GRILL AND SURFACE UNDERNEATH, CLEAN VENTS ABOVE COOKING EQUIPMENT, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED AND CLEAN REAR STORAGE SHELVES WHERE BULK CONTAINERS STORED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN AND STORAGE EQUIPMENT WHERE NEEDED AND MAINTAIN. REPLACE MISSING FLOOR TILE IN REAR STORAGE AREA WHERE BULK CONTAINERS LOCATED UNDER SHELF.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING FAUCET AT THREE COMP SINK. PAINT EXTERIOR OF GREASE TRAP AT THREE COMP SINK (UNIT RUSTY).
  8. Réinspection de la plainte

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • The cooler fans are still greasy, and the wood racks are being replaced soon.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The baseboards behind the grill have been resealed, continue sealing the rest of the baseboards.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Continue to clean the bathroom walls and towel holder.
  9. Plainte

    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. Over 5 live cockroaches were found around and under shelving and baseboards behind the grill Remove all evidence of pest activity and clean up all areas of possible harborage. Have the pest control technician assess and remove exess old cockroach gel bait from the corners of the kitchen surfaces.
    • 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 front walk in cooler has grease buildup on the fan shield and the rear walk in cooler wood racks are dirty and unsanitary, clean and repair or replace the wood racks so they are smooth and sanitary.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors and baseboards around the kitchen have grease buildup in the corners, clean the floors from corner to corner. Repair the water damaged wall behind the hot water heater.
    • 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. The bathroom walls and towel holder are dirty, clean and reseal so said areas are sanitary and easy to maintain.
    • 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 missing light shields under the cooking hood and in the back kitchen need to be replaced.
  10. 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. REMOVE RUST AND PAINT WITH NON TOXIC PAINT THE WALKIN COOLERS SHELVES AND INSIDE DOORS, SHELVES AND LEGS UNDER ALL THE PREP TABLES, UNDER COOKING EQUIPMENT AND PAINT THE RAW WOOD SHELVES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN ALL LIGHT SHIELDS THROUGHOUT PREMISES HAS DUST BUILDUP.
  11. Plainte

    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. THE FRONT DOOR HAS A ONE FOURTH INCH GAP AT THE BOTTOM OF THE DOOR NOT TIGHT FITTING OR RODENT PROOFED. SERIOUS CITATION GIVEN.
    • 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 NOW SERIOUS FROM REPORT #166385 MAY/03/2011 NOW SERIOUS 7-42-090,33 CLEAN THE TOPS SIDES,FRONT AND INSIDE OF THE COOKING EQUIPMENT HAS GREASE BUILDUP, SCRAP AND CLEAN UNDERNEATH THE DINING ROOM TABLES HAS GUM BUILDUP,34 CLEAN ALL THE FLOORS IN THE PREP AREA AND STORE ROOMS HAS GREASE BUILDUP,FOOD DEBRIS AND DIRT, 35 SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE AND CLEAN ALL VENTS THROUGHOUT PREMISES HAS DIRT BUILDUP ON TMEM.
    • 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. REMOVE RUST AND PAINT WITH NON TOXIC PAINT WALKIN COOLERS SHELVES AND INSIDE DOORS, SHELVES AND LEGS UNDER ALL THE PREP TABLES, UNDER COOKING EQUIPMENT AND PAINT THE RAW WOOD SHELVES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Use dustless cleaning methods. CLEAN THE WEST WALL BY THE ICE MACHINE DIRT BUILDUP.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN ALL THE LIGHT SHIELDS THROUGHOUT HAS DUST BUILDUP.
  12. Plainte

    5 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. SOME FOODS IN THE WALKIN COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE SAME.
    • 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. CLEAN THE TOPS, SIDES, FRONT AND INSIDE OF THE COOKING EQUIPMENT HAS GREASE BUILDUP. SCRAP AND CLEAN UNDERNEATH ALL THE DINING ROOM TABLES HAS GUM BUILDUP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN ALL THE FLOORS IN THE PREP AREA AND STORE ROOMS HAS HAS GREASE BUILDUP, FOOD DEBRIS AND DIRT.
    • 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. SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES.
    • 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. CLEAN ALL VENTS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP ON THEM.
  13. Réinspection de la plainte

    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. REMOVE RUST AND PAINT WITH NON TOXIC THE LID OF THE CHEST FREEZER, WALK IN COOLER SHELVING UNIT AND DOOR,PREP TABLES, AND GREASE TRAP AND HOT WATER TANK IN EMPLOYEES TOILET ROOM. ALSO PAINT THE RAW WOOD SHELVES. MUST REPAIR THE WORN DOOR GASKETS ON CHEST FREEZER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REPLACE THE FLOOR TILES IN DRY STORAGE ROOM AND THROUGHOUT PREMISES.
    • 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. SOME BASE BOARDS ARE MISSING THROUGHOUT PREMISES. INSTRUCTED TO REPLACE THEM.
    • 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. PEPLACE THE MISSING LIGHT SHIELD IN REAR PREP AREA.
  14. Plainte

    7 infractions

    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED A PIN HOLE IN FAR LEFT COMPARTMENT OF 3- COMPARTMENT SINK IN REAR PREP AREA NOT ABLE TO PROPERLY WASH,RINSE,& SANITIZE MULTIUSE UTENSILS PROPERLY.MUST WELD HOLE IN SINK & MAINTAIN.
    • 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 LABLE & DATE ALL COOKED FOODS IN 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 REMOVE RUST FROM LID OF CHEST FREEZER,WALK IN COOLER SHELVING UNITS & DOOR,PREP TABLES,GREASE TRAP& HOT WATER TANK IN EMPLOYEES TOILET ROOM,RAW WOOD SHELVES.MUST PROVIDE SIGN ON EMPLOYEES TOILET ROOM DOOR.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON CHEST FREEZER.
    • 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 FRYERS,PREP COOLERS,GRILL TABLE,WHEEL BASES,VENTS.
    • 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 REPLACE DAMAGED FLOOR TILES IN DRY FOOD STORAGE AREA NEAR EMPLOYEES TOILET ROOM & NEAR CHEST FREEZER.MUST CLEAN FLOOR ALONG WALL BASES.
    • 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 REPAIR OR REPLACE LOOSE & MISSING WALL BASES & TILE BEHIND,SERVICE COUNTER,NEAR REAR DOOR,DINING AREA,FRONT WINDOW,STAINED CEILING TILES WHERE NEEDED.MUST SCRAPE & PAINT PEELING PAINT IN EMPLOYEES TOILET ROOM.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING.
    • 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.REPLACE MISSING LIGHT SHIELD IN REAR PREP AREA.
  15. Complaint-Fire Re-inspection

    11 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO SOAP NOR PAPER TOWELS AT TWO OF THREE HAND WASH SINKS IN PREP AREAS. OWNER HAD TO LEAVE PREMISES TO PURCHASE PAPER TOWELS TO SUPPLY SAID SINKS. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES AT SAID SINKS TO PROPERLY WASH HANDS PER CITY CODE. CRITICAL 7-38-030 ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND VARIOUS COOKED AND PREPARED FOODS STORED IN ALL COOLERS WITHOUT LABELS-ALL COOKED AND PREPARED FOODS MUST BE PROPERLY LABELED AND DATED WHEN STORED IN COOLERS AND FREEZERS
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE ALL ALUMINUM AND CARDBOARD LINING THROUGH OUT PREP SHELVES, BOTTOM OF PREP TABLES, AND DRY FOOD STORAGE RACKS. REPLACE VENTILATION FILTERS WITH DARK BLACK STAINS AT FRONT PREP AREA. REMOVE MILK CRATES AT JUICE BEVERAGE AREA-PROVIDE RACK FOR EASY CLEANING. REPLACE LID AT HORCHATA MACHINE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ICE MACHINE MUST BE LOCKED TO PROTECT FROM CUSTOMER MISHANDLING NEXT TO CUSTOMER TOILET ROOMS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: INTERIOR CABINET & EXTERIOR OF DEEP FRYER, EXTERIORS OF ALL COOKING EQUIPMENT IN ALL FOOD PREP AREAS, HOODS & EXHAUST SYSTEMS ABOVE ALL COOKING EQUIPMENT, INTERIORS OF ALL COOLERS & FREEZERS, ALL PREP TABLES, CUTTING BOARDS, SHELVES,STEAM TABLES, GRILLS, STOVE TOPS, OVENS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 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 ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT.
    • 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. SEAL ALL LOOSE AND UNATTACHED WALL COVINGS THROUGHOUT. REPAIR WALL SECTIONS BY REAR EXIT DOOR, AND IN REAR BY WASHROOM AND DRY GOODS STORAGE CONTAINERS. CLEAN, PAINT OR RPLACE ALL UNCLEAN WALLS AND WALL PANELS THROUGHOUT INCLUDING DINING AREA. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. IN ORDER TO LEAVE REAR DOOR OPEN, INSIDE STORM DOOR MUST TIGHT-FITTING AT BOTTOM(RODENT-PROOF) AND AT TOP(INSECT-PROOF). CLEAN ALL DUSTY CEILING VENTS THROUGHOUT.
    • 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
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR EXHAUST FAN(S) IN WASHROOM(S)
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HOOD ABOVE COOKING EQUIPMENT IN REAR FOOD PREP AREA NOT LARGE ENOUGH TO EXTEND OVER ALL COOKING EQUIPMENT -MUST EITHER REMOVE SOME OF THE EQUIPMENT OR REPLACE HOOD WITH A LARGER ONE THAT PROPERLY EXTENDS OVER ALL COOKING EQUIPMENT IN THIS AREA
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKS AT FAUCET NECK AND AT PIPING UNDER LARGE THREE COMPARTMENT 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. CLEAN AROUND OUTSIDE WASTE GREASE AREA AND OUTSIDE PLATFORM AT REAR EXIT SCREEN BY WALK-IN COOLER. STRONG SEWER ODOR NOTED-SANITIZE SAID AREA.
  16. Short Form Fire-Complaint

    11 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND 20 FRUIT FLIES AT JUICE BEVERAGE PREP AREA AROUND BANANAS, MULTI-USE CUPS, AND THREE COMPARTMENT SINK AND 5 FRUIT FLIES IN UNISEX TOILET ROOM, 4 HOUSE FLIES AT REAR EXIT DOOR BY ONION STORAGE CONTAINERS AND FLYING IN DRY STOTAGE AREA. ALSO, OPENINGS IN SCREEN DOORS AND 1/2 INCH GAPS UNDER AND TOP OF REAR EXIT SCREEN DOORS. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, RECOMMEND PEST CONTROL TO SERVICE PREMISES, AND MAKE SAID DOORS TIGHT FITTING TO PREVENT RODENT AND FLY ENTRY. SERIOUS 7-38-020 ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND VARIOUS COOKED AND PREPARED FOODS STORED IN ALL COOLERS WITHOUT LABELS-ALL COOKED AND PREPARED FOODS MUST BE PROPERLY LABELED AND DATED WHEN STORED IN COOLERS AND FREEZERS
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE ALL ALUMINUM AND CARDBOARD LINING THROUGH OUT PREP SHELVES, BOTTOM OF PREP TABLES, AND DRY FOOD STORAGE RACKS. REPLACE VENTILATION FILTERS WITH DARK BLACK STAINS AT FRONT PREP AREA. REMOVE MILK CRATES AT JUICE BEVERAGE AREA-PROVIDE RACK FOR EASY CLEANING. REPLACE LID AT HORCHATA MACHINE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PAINT OR REPLACE ALL RUSTY STORAGE RACKS & SHELVES THROUGHOUT. PAINT RUSTY EXTERIOR & INTERIOR DOOR OF COOKED FOOD WALK-IN COOLER. PAINT ALL WOOD SHELVES INSIDE PRODUCE WALK-IN COOLER. REPLACE RUSTY CAN OPENER AND BASE ATTACHED TO PREP TABLE. REPLACE CUTTING BOARD ON SAME PREP TABLE THAT HAS BEEN BURNED AT CORNER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: INTERIOR CABINET & EXTERIOR OF DEEP FRYER, EXTERIORS OF ALL COOKING EQUIPMENT IN ALL FOOD PREP AREAS, HOODS & EXHAUST SYSTEMS ABOVE ALL COOKING EQUIPMENT, INTERIORS OF ALL COOLERS & FREEZERS, ALL PREP TABLES, CUTTING BOARDS, SHELVES,STEAM TABLES, GRILLS, STOVE TOPS, OVENS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 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 ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT
    • 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. SEAL ALL LOOSE AND UNATTACHED WALL COVINGS THROUGHOUT. REPAIR WALL SECTIONS BY REAR EXIT DOOR, AND IN REAR BY WASHROOM AND DRY GOODS STORAGE CONTAINERS. CLEAN, PAINT OR RPLACE ALL UNCLEAN WALLS AND WALL PANELS THROUGHOUT INCLUDING DINING AREA. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. IN ORDER TO LEAVE REAR DOOR OPEN, INSIDE STORM DOOR MUST TIGHT-FITTING AT BOTTOM(RODENT-PROOF) AND AT TOP(INSECT-PROOF). CLEAN ALL DUSTY CEILING VENTS THROUGHOUT.
    • 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
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR EXHAUST FAN(S) IN WASHROOM(S)
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HOOD ABOVE COOKING EQUIPMENT IN REAR FOOD PREP AREA NOT LARGE ENOUGH TO EXTEND OVER ALL COOKING EQUIPMENT -MUST EITHER REMOVE SOME OF THE EQUIPMENT OR REPLACE HOOD WITH A LARGER ONE THAT PROPERLY EXTENDS OVER ALL COOKING EQUIPMENT IN THIS AREA
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKS AT FAUCET NECK AND AT PIPING UNDER LARGE THREE COMPARTMENT 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. CLEAN AROUND OUTSIDE WASTE GREASE AREA AND OUTSIDE PLATFORM AT REAR EXIT SCREEN BY WALK-IN COOLER. STRONG SEWER ODOR NOTED-SANITIZE SAID AREA.
  17. Plainte

    12 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • PRODUCE WALK-IN COOLER AT 465.7 DEGREES, COOKED FOOD WALK-IN COOLER AT 51.7 DEGREES- BOTH UNITS MUST MAINTAIN AIR TEMPS OF 40 DEGREES OR BELOW-CITATION ISSUED-CRITICAL
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • SHRIMP SOUP-48.8 DEGREES(COOKED 5-23-10), COOKED STEAK-101.6 DEGREES, COOKED PORK-75.3 DEGREES, SOUP-45.6 DEGRREES(COOKED 5-23-10)-ALL COOKED FOODS MUST BE BROKEN DOWN INTO SHALLOW CONTAINERS AND COOLED FROM 140 DEGREES TO 40 DEGREES WITHIN 6 HOURS-FOUND HALF-N-HALF IN PRODUCE WALK-IN COOLER AT 46.7 DEGREES, MIKK-55.1 DEGREES-INSTRUCTED TO DISCARD PRODUCTS, MUST BE STORED AT 40 DEGREES OR BELOW IN REFRIGERATION-CITATION ISSUED-CITATION ISSUED-CRITICAL 7-38-005(A)-150IB VALUED AT 225.00
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • OBSERVED A PINKISH LOOKING SUBSTANCE INSIDE ICE MACHINE DRIPPING ONTO ICE INSIDE- INSTRUCTED TO REMOVE ALL ICE FROM INSIDE, CLEAN AND SANITIZE ENTIRE INTERIOR OF MACHINE-CITATION ISSUED- CRITICAL
    • 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. CITATION ISSUED-SERIOUS
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND VARIOUS COOKED AND PREPARED FOODS STORED IN ALL COOLERS WITHOUT LABELS-ALL COOKED AND PREPARED FOODS MUST BE PROPERLY LABELED AND DATED WHEN STORED IN COOLERS AND FREEZERS
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Les récipients et les ustensiles doivent être inversés, recouverts ou autrement protégés de la contamination jusqu'à leur utilisation. Toutes les pailles et récipients à usage unique doivent être jetés immédiatement après utilisation.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PAINT OR REPLACE ALL RUSTY STORAGE RACKS & SHELVES THROUGHOUT. PAINT RUSTY EXTERIOR & INTERIOR DOOR OF COOKED FOOD WALK-IN COOLER. PAINT ALL WOOD SHELVES INSIDE PRODUCE WALK-IN COOLER. REPLACE RUSTY CAN OPENER AND BASE ATTACHED TO PREP TABLE. REPLACE CUTTING BOARD ON SAME PREP TABLE THAT HAS BEEN BURNED AT CORNER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: INTERIOR CABINET & EXTERIOR OF DEEP FRYER, EXTERIORS OF ALL COOKING EQUIPMENT IN ALL FOOD PREP AREAS, HOODS & EXHAUST SYSTEMS ABOVE ALL COOKING EQUIPMENT, INTERIORS OF ALL COOLERS & FREEZERS, ALL PREP TABLES, CUTTING BOARDS, SHELVES,STEAM TABLES, GRILLS, STOVE TOPS, OVENS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL ALL LOOSE AND UNATTACHED WALL COVINGS THROUGHOUT. REPAIR WALL SECTIONS BY REAR EXIT DOOR, AND IN REAR BY WASHROOM AND DRY GOODS STORAGE CONTAINERS. CLEAN, PAINT OR RPLACE ALL UNCLEAN WALLS AND WALL PANELS THROUGHOUT INCLUDING DINING AREA. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. IN ORDER TO LEAVE REAR DOOR OPEN, INSIDE STORM DOOR MUST TIGHT-FITTING AT BOTTOM(RODENT-PROOF) AND AT TOP(INSECT-PROOF). CLEAN ALL DUSTY CEILING VENTS THROUGHOUT.
    • 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
      • REPAIR EXHAUST FAN(S) IN WASHROOM(S)
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HOOD ABOVE COOKING EQUIPMENT IN REAR FOOD PREP AREA NOT LARGE ENOUGH TO EXTEND OVER ALL COOKING EQUIPMENT -MUST EITHER REMOVE SOME OF THE EQUIPMENT OR REPLACE HOOD WITH A LARGER ONE THAT PROPERLY EXTENDS OVER ALL COOKING EQUIPMENT IN THIS AREA.

Établissements inspectés à proximité

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