EMPEROR WOK

2910 N ASHLAND AVE, CHICAGO, IL 60657 · Restaurant

11 inspections

1. Toiles21 oct. 2015

   0 infraction

2. Réinspection des toiles21 oct. 2015

   8 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • RUBBER GASKET AND INTERIOR LINER OF INSIDE WHITE CHEST FREEZER BROKEN INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL.THREE DOOR DISPLAY COOLER MIDDLE DOOR HAS A BROKEN RUBBER GASKET,INSTRUCTED TO REPAIR/REPLACE.REPAIR ONLY WITH FOOD GRADE MATERIAL DIRTY CARDBOARDS ARE USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE. RAW WOOD UNDER THE PREP COUNTER AT SUSHI AREA SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • BLACK SLIME SUBSTANCE ON WHITE HANDLE OF KNIFE STORED ON TOP PREP AREA,INSTRUCTED TO CLEAN/ REMOVE.DIRTY KNIFE STORED INSIDE THE KNIFE RACK MUST BE REMOVED,WASHED,RINSED AND SANITIZED.ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.SHELVES WITH BLACK SLIME SUBSTANCE INSIDE THE REACH-IN COOLER MUST BE CLEANED AND MAINTAINED.GREASE ON FILTERS,HOOD ,EXTINGUISHERS LINE UNDER THE HOOD,DEEP FRYERS,PIPES BEHIND THE COOKING EQUIPMENTS INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INSTRUCTED TO CLEAN AND MAINTAIN.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,DEBRIS UNDER THE SHELVES,ALONG BASEBOARD WALL,CORNERS ETC.INSTRUCTED TO CLEAN AND MAINTAIN
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • FOOD DEBRIS ON WALLS BY THE REAR DOORS,BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • BURNED LITE BULB INSIDE THE TWO DOOR REACH-IN COOLER ,INSTRUCTED TO REPLACE.LIGHT SHIELD THROUGHOUT THE PREMISES WITH DEBRIS,INSECT,WATER STAINS AND DUST INSTRUCTED TO CLEAN AND MAINTAIN.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • THREADS FAUCET THROUGHOUT THE PREMISES INSTRUCTED PROVIDE UN-THREAD FAUCETS:EXPOSED HAND SINKS,PREP SINKS,THREE COMPARTMENT SINK. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • STAFF WASHROOM IS ALSO USED FOR STORAGE INSTRUCTED TO REMOVE ITEMS.EMPTY OIL CONTAINERS,UNUSED EQUIPMENTS,BUCKETS ETC STORED OUTSIDE THE GANG MUST BE REMOVED
   • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
     • ANYONE ENTERING PREP AREA MUST WEAR A RESTRAINT FOR HAIR
3. Toiles19 oct. 2015

   10 infractions

   • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
     • FOUND EXPOSED HAND SINK IN PREP AREA BY THE DEEP FRYERS NOT MAINTAINED.HOT WATER HANDLE NOT ABLE TO TURN OFF, SO HOT WATER PIPE IS SHUT-OFF FROM VALVE UNDER THE SINK. UNABLE TO USE SINK.INSTRUCTED TO REPAIR,MUST USE EXPOSED HAND SINK PROVIDED AT SUSHI AREA FOR PROPER HAND WASHING CRITICAL VIOLATION:7-38-030
   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • OBSERVED 15 SMALL FLIES ON PREMISES THROUGHOUT THE KITCHEN SPECIALLY AROUND THREE COMPARTMENT SINK,HOT WATER TANK WHICH THE BOTTOM OF THE HOT WATER TANK IS WRAPPED WITH A CLEAR PLASTIC WITH RUST WATER AND DEBRIS.SMALL FLIES BY THE DEEP FRYERS,AND BY THE SUSHI BAR.OUTER OPENING NOT PROTECTED,FOUND THE REAR SCREEN DOOR WITH KEY TUMBLER REMOVED AND NOT COVERED,MAIN REAR DOOR WIDE OPENED.INSTRUCTED TO SEAL OPENING AT SCREEN DOOR.REMOVE SMALL FLIES CLEAN AND SANITIZE AREA,AND SEAL HOLE. SERIOUS VIOLATION:7-38-020
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • RUBBER GASKET AND INTERIOR LINER OF INSIDE WHITE CHEST FREEZER BROKEN INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL.THREE DOOR DISPLAY COOLER MIDDLE DOOR HAS A BROKEN RUBBER GASKET,INSTRUCTED TO REPAIR/REPLACE.REPAIR ONLY WITH FOOD GRADE MATERIAL DIRTY CARDBOARDS ARE USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE. RAW WOOD UNDER THE PREP COUNTER AT SUSHI AREA SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • BLACK SLIME SUBSTANCE ON WHITE HANDLE OF KNIFE STORED ON TOP PREP AREA,INSTRUCTED TO CLEAN/ REMOVE.DIRTY KNIFE STORED INSIDE THE KNIFE RACK MUST BE REMOVED,WASHED,RINSED AND SANITIZED.ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.SHELVES WITH BLACK SLIME SUBSTANCE INSIDE THE REACH-IN COOLER MUST BE CLEANED AND MAINTAINED.GREASE ON FILTERS,HOOD ,EXTINGUISHERS LINE UNDER THE HOOD,DEEP FRYERS,PIPES BEHIND THE COOKING EQUIPMENTS INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INSTRUCTED TO CLEAN AND MAINTAIN.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,DEBRIS UNDER THE SHELVES,ALONG BASEBOARD WALL,CORNERS ETC.INSTRUCTED TO CLEAN AND MAINTAIN
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • FOOD DEBRIS ON WALLS BY THE REAR DOORS,BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • BURNED LITE BULB INSIDE THE TWO DOOR REACH-IN COOLER ,INSTRUCTED TO REPLACE.LIGHT SHIELD THROUGHOUT THE PREMISES WITH DEBRIS,INSECT,WATER STAINS AND DUST INSTRUCTED TO CLEAN AND MAINTAIN.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • THREADS FAUCET THROUGHOUT THE PREMISES INSTRUCTED PROVIDE UN-THREAD FAUCETS:EXPOSED HAND SINKS,PREP SINKS,THREE COMPARTMENT SINK. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • STAFF WASHROOM IS ALSO USED FOR STORAGE INSTRUCTED TO REMOVE ITEMS.EMPTY OIL CONTAINERS,UNUSED EQUIPMENTS,BUCKETS ETC STORED OUTSIDE THE GANG MUST BE REMOVED
   • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
     • ANYONE ENTERING PREP AREA MUST WEAR A RESTRAINT FOR HAIR.
4. Toiles17 nov. 2014

   5 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREPARATION AREA.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • DETAIL CLEAN FOOD STORAGE SHELVING IN FOOD PREPARATION AREA AND INSIDE WALK-IN COOLER. MUST REMOVE DIRT/DEBRIS. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINEIN FOOD PREPARATION AREA.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL PREP COOLERS.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • MUST ELEVATE ITEMS 6 INCHES OFF FLOOR/WALL INSIDE WALK-IN COOLER, FREEZER AND BEHIND SUSHI BAR AREA.
5. Toiles23 janv. 2014

   6 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • MUST LABEL ALL COOKED FOOD ITEMS INSIDE PREP COOLERS AND WALK-IN COOLER.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MUST DETAIL CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • DETAIL CLEAN AND MAINTAIN CEILING IN KITCHEN FOOD PREP AREA.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN KITCHEN AND REAR FOOD STORAGE AREA.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT SUSHI COOLER.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • WIPING CLOTHES STORED ON TOP OF HANDWASH SINKS. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE. ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE IN A CLEAN CONTAINER.
6. Toiles7 févr. 2013

   3 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • FOUND CLOTHES STORED ON SHELVING UNITS.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FLOORS FONDS NE POULENT PAS DANS LES ZONES D'ARRÊT.
7. Réinspection de la plainte7 mars 2012

   0 infraction

8. Plainte28 févr. 2012

   10 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. OBSERVED EMPLOYEE IN FRONT FOOD PREP NOT PROPERLY WASHING, RINSING AND SANITIZING. OBSERVED WASHING POT IN ONE COMPARTMENT PREP SINK AND ALSO A FOOD CONTAINER IN THE EXPOSED HAND SINK. REVIEWED PROPER SET UP OF THREE COMPARTMENT SINK AND DEMONSTRATED SET UP WHEN CERTIFIED MANAGER ARRIVED ON SITE.
   • 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 ON SITE DURING INSPECTION WHILE FOODS BEING PREPARED, SERVED AND THE ABOVE MENTIONED DISHES NOT PROPERLY BEING SANITIZED.
   • 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 10-13-11 #634956 NOT CORRECTED. #32-OBSERVED FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE BAGS.#32-REMOVE ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. #41-REMOVE ALL PERSONAL ITEMS FROM PREP AREA.#42-ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.
   • 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.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • MUST NOT STORE FOOD CONTAINERS IN EMPLOYEE WASHROOM.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • BULK FOOD CONTAINERS FOUND DIRTY. MUST CLEAN AND BULK RICE CONTAINER CRACKED/CHIPPED MUST REPLACE. MUST NOT USE DIRTY CARDBOARD BOXES FOR TOGO FOOD CONTAINER STORAGE ON COOKS LINE. COOKS LINE FOOD CARD FOUND DIRTY WITH FOOD DEBRIS. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • EXTERIOR WOK LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. FOUND POTS, MEAT GRINDER AND CABBAGE SHREDDER STORED ON CLEAN SHELVING DIRTY WITH ENCRUSTED DRIED MEAT AND DRIED CABBAGE INSIDE GRINDER AND SHREDDER AND POT DIRTY WITH FOOD DEBRIS. INSTRUCTED MUST CLEAN ALL EQUIPMENT BEFORE STORAGE AFTER EACH USE.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • WATER DAMAGED CEILING TILES IN EMPLOYEE WASHROOM MUST REPLACE.
   • 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 SMALL BLACK COOLER ON FRONT PREP TABLE.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • ALL WIPING CLOTHS IN ALL FOOD PREP AREA MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
9. Plainte13 oct. 2011

   7 infractions

   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED CHICKEN STORED INSIDE THE REACH-IN COOLER AT TEMP OF 50.5F TO 51.2F,MANAGER STATED FOOD WAS COOKED TODAY AT 12:00PM,HOWEVER NO TIME AND TEMPERATURE LOG PROVIDED AT THE TIME OF THE INSPECTION.AIR TEMP OF COOLER WAS 37.5F.ALSO FOUND COOKED CHICKEN STORED ON TOP THE PREP TABLE NEAR THE EXIT DOOR AT TEMP OF 98.9F TO 101.1F,MANAGER STATED FOOD WAS COOKED HALF HOUR AGO,THAN SHE SAID ONE AGO,AGAIN NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 20, VALUE 24. COOLING PROCESS EXPLAINED.CRITICAL VIOLATION:7-38-005(A) H000074483-10
   • 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 ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
   • 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 FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE BAGS.
   • 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. UN TREAD FAUCET IS NEEDED AT 3 COMPARTMENT SINK,FAUCET BY THE DOOR
   • 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. REPLACE BROKEN THERMOMETER INSIDE THE SMALL PREP COOLER,ACCROSS FROM COOKING EQUIPMENT.
   • 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. REMOVE ALL PERSONAL ITEMS FROM PREP AREA.PROVIDE A DESIGNATED AREA AND SHELF.
   • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
     • All employees shall be required to use effective hair restraints to confine hair.ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.
10. Plainte27 août 2010

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. STORE TAKE-OUT CONTAINERS INVERTED.
    • 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 TOP OF THE STOVE, VENTILATION HOOD FILTERS, STORAGE SHELVES NEXT TO THE EXPOSED HANDSINK, EXTERIOR OF GREASE DUMPSTER, DRY STORAGE CONTAINERS.
    • 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 THE COOKING EQUIPMENT AND IN THE DISHWASH AREA.
11. Toiles7 janv. 2010

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED NON-FOOD GRADE STORAGE BAGS USED TO STORE FROZEN MEATS. INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS TO STORE MEATS.
    • 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 VENTILATION HOOD AND FILTERS FROM ENCRUSTED GREASE.