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444 N LA SALLE DR, CHICAGO, IL 60654 · Restaurant

8 inspections

  1. Canvass

    0 infraction

  2. Plainte

    0 infraction

  3. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMP DISH WASHING MACHINE NOT SANITIZING, NO TRACES OF ANY SANITIZER NOTED ON TEST STRIP, INSTRUCTED MGR TO REPAIR MACHINE. MACHINE BEING USED DURING INSPECTION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SURFACES OF ICE MAKER NOT CLEAN, STANDING WATER ON LEDGES AND PANELS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY GREASE AND FOOD DEBRIS INSIDE DEEP FRYERSAND BEHIND COOKING LINE, INSTRUCTE TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASY FLOORS BEHIND COOKING LINE, INSTRICTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MEN'S ROOM NOT VENTED PROPERLY, INSTRUCTRED TO REPAIR.
  4. Tag Removal

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS.
  5. Réinspection de la plainte

    2 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGER WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS.
  6. Plainte

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD (ICE) NOT PROTECTED FROM CONTAMINATION. OBSERVED DEAD COCKROACHES INSIDE OF BOTH OF THE ICE MACHINES INCLUDING THE AREA WHERE THE ICE IS PRODUCED. BOTH ICE MACHINES WERE TAGGED HELD FOR INSPECTION. MUST CLEAN AND SANITIZE THE INTERIOR OF BOTH ICE MACHINES. REMOVE ALL DEAD INSECTS FROM INSIDE OF THE ICE MACHINES. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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 SMALL FLIES AND LIVE COCKROACHES IN THE BASEMENT PREP AREA AND HALLWAY. OBSERVED APPROXIMATELY 15 LIVE FLIES ON THE WALLS, CEILING AND EQUIPMENT OF THE BASEMENT PREP AREA. OBSERVED 2 LIVE COCKROACHES IN THE BASEMENT HALLWAY ON THE WALL. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. MUST INVERT THE SINGLE USE CONTAINERS INSIDE OF THE STORAGE CLOSET.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE COVERS FOR THE ICE BINS BEHIND ALL OF THE BARS. REMOVE THE CARDBOARD FROM THE SHELVES OF THE LIQUOR STORAGE ROOM AND DRY STORAGE AREA IN THE BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS IN THE 1ST FLOOR. DETAIL CLEAN AND SANITIZE ANY EQUIPMENT WITH DEAD INSECTS ON IT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE 1ST FLOOR PREP AREA ESPECIALLY IN THE CORNERS AND AROUND EQUIPMENT. CLEAN AND SANITIZE ALL FLOORS WITH DEAD INSECTS. MAINTAIN THE FLOOR DRY AT THE 2ND FLOOR BAR SERVICE AREA .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL OPENINGS IN THE PREP AREAS TO ELIMINATE PEST HARBORAGE AREAS. REPAIR THE CEILING DRYWALL IN THE BASEMENT PREP AREA AND IN FRONT OF THE LIQUOR STORAGE ROOM IN THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTINING IN THE 1ST FLOOR PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A WORKING VENTILATION FAN IN THE BASEMENT WOMEN'S RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE DRAIN LINE WATER LEAK UNDER THE 3 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA. OBSERVED SLOW DRAINING SINKS AT THE 3RD FLOOR 3 COMPARTMENT SINK AND THE 3RD FLOOR RESTROOM. MUST REPAIR THE DRAINS.
  7. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 1st floor prep area reach in prep cooler #1 not maintained, ambient air temperature at 54.6F. Instructed manager to repair cooler, ambient air temperature must be 40 F or below. Citation issued. Ticket #H000058828 15.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. Found the following potentailly hazardous foods held between 47.0 F and 49.2F- blue cheese, beef and cut vegetables. Instructed manager all potentially hazardous foods must be held dat 40 F or below if held cold. All potentially hazardous foods voluntarily discard at this time. Citation issued.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. 1st floor prep area reach in cooler #1 door in poor repair, door hindge not aligned. Must repair and maintain cooler door.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Basement prep area light shields missing above prep tables and dishmachine. Must provide light covers/shields for light bulbs.
  8. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • 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. Low temperature dishmachine not maintained while in use, 0 ppm chlorine. Instructed manager low temperature dishmachine must be repaired, sanitizing at 100 ppm chlorine. Must temporarily wash, rinse and sanitize all multi-use utensils in 3-compartment sink at this time. Critical violation, citation issued ticket #H000057360 14.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- observed dust build up on coolers condensers/compressors in prep area and sligt lime build up inside bar gun holders. Must clean and sanitize all unclean equipment.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. 1st floor bar handwash bowl pipe leaking and 1st floor 3-compartment sink pipe leaking. Must repair and maintain plumbing.