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EPPLES RESTAURANT

554 W ROOSEVELT RD, CHICAGO, IL 60607 · Restaurant

Résumé des inspections

EPPLES RESTAURANT a été inspecté 34 fois par Chicago Department of Public Health depuis le 16 septembre 2010. La dernière inspection, le 27 août 2025, a relevé 5 infractions.

1 des 34 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, Protection des aliments contre la contamination et Nettoyage et désinfection.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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 18 fois dans 9 inspections distinctes, la plus récente le 11 juillet 2024. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 8 fois dans 6 inspections distinctes, la plus récente le 10 mai 2021. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 7 fois dans 6 inspections distinctes, la plus récente le 8 mars 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 5 inspections distinctes, la plus récente le 11 juillet 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 22 mai 2020. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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.

34 inspections

  1. Plainte

    5 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE PREP TABLES, PREP COOLERS AND FREEZERS, DEEP FRYERS, STOVE, STORAGE SHELVES AND DISH MACHINE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REPLACE THE BROKEN FLOOR TILES BENEATH THE COOKING EQUIPMENT IN THE FOOD PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FLOOR, WALLS AND CEILING TILES IN THE FOOD PREP AND DISHWASHING AREAS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • REPLACE THE MISSING LIGHT SHIELDS IN THE FOOD PREP AND DISHWASHING AREAS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
  2. Plainte

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN REFRIGERATOR, SUCH AS 25 LBS OF BEEF AT 55.3F, 10 LBS OF EGGS AT 65.5F, AND 5 LBS OF FISH AT 57.4F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 40LBS AT $750. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • NOTED IMPROPER COLD-HOLD TEMPERATURE OF 76.6F AT KITCHEN REFRIGERATOR. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. THE REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A 1/4" GAP AT THE BOTTOM OF THE FRONT EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED MISSING COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED SEVERAL LIGHT BULBS NOT WORKING AND MISSING LIGHT SHIELDS IN DISHWASH PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Plainte abrégée

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED BROKEN HANDLE ON FAUCET IN MENS RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
  4. Plainte

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
  5. Réinspection des toiles

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED HEAVY GREASE AND DIRT BUILD UP ON ALL COOKING EQUIPMENT IN THE COOKS LINE (OVENS, FLAT TOP GRILL, ETC). INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED THE WALL BASES IN THE COOKS LINE AREA WITH HEAVY GREASE AND DIRT ACCUMULATION. MUST CLEAN AND MAINTAIN.
  6. Toiles

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE PREP COOLER ON THE COOKS LINE. COOKED POTATOES, COOKED SAUSAGES, AND DICED HAM FOUND AT TEMPERATURES RANGING FROM 53F TO 63F. FOUND COLD TCS FOODS AT IMPROPER COLD-HOLDING TEMPERATURES INSIDE THE WALK-IN COOLER. OXTAIL, WHOLE HAM, DICED HAM, COOKED POTATOES, COOKED RICE, HALF AND HALF, EGGS, AND EGG WHITES FOUND AT TEMPERATURE RANGING FROM 50F TO 74F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE WALK-IN COOLER TO BE IMPROPER AT 55F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. COOLER TAGGED AND MAY NOT BE USED UNTIL REINSPECTED BY CDPH AND MAINTAINING 41F OR BELOW.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVY GREASE AND DIRT BUILD UP ON ALL COOKING EQUIPMENT IN THE COOKS LINE (OVENS, FLAT TOP GRILL, ETC). INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVY DUST AND DIRT BUILD-UP HANGING OFF THE METAL SHELVING UNITS IN THE WALK-IN COOLER. MUST DETAIL CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED THE DISH AREA HANDWASHING SINK SLOW DRAINING. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE WALL BASES IN THE COOKS LINE AREA WITH HEAVY GREASE AND DIRT ACCUMULATION. MUST CLEAN AND MAINTAIN.
  7. Toiles

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. ALSO OBSERVED EXCESSIVE FOOD DEBRIS UNDER COOKING GRILLS AND ON FLOORS AT MAIN PREP LINE. MUST CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE CURRENT ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  8. Réinspection des toiles

    4 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER AND REFRIGERATOR UNITS CONTAINERS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-904.13 OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS) SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR SET TABLES UPON CUSTOMER ARRIVAL AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 NOTED DAMAGED RUBBER GASKETS IN THREE REAR DEEP FREEZER UNITS. INSTRUCTED TO REPLACE/REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 OBSERVED FLOOR BASEBOARDS COMING OFF WALL IN DISH AND PREP AREAS. ALSO NOTED BROKEN CEILING ABOVE PREP TABLE NEAR COOKING EQUIPMENT; MUST REPLACE. FLOORS AND CEILINGS SHALL BE SMOOTH AND EASILY CLEANABLE SURFACES.
  9. Réinspection des toiles

    5 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER AND REFRIGERATOR UNITS CONTAINERS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-904.13 OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS) SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR SET TABLES UPON CUSTOMER ARRIVAL AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 NOTED DAMAGED RUBBER GASKETS IN THREE REAR DEEP FREEZER UNITS. INSTRUCTED TO REPLACE/REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 OBSERVED FLOOR BASEBOARDS COMING OFF WALL IN DISH AND PREP AREAS. ALSO NOTED BROKEN CEILING ABOVE PREP TABLE NEAR COOKING EQUIPMENT; MUST REPLACE. FLOORS AND CEILINGS SHALL BE SMOOTH AND EASILY CLEANABLE SURFACES.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION #25 (CONSUMER FOOD ADVISORY REQUIREMENTS) NOT CORRECTED WITHIN SPECIFIED TIME FRAME ON THE INSPECTION REPORT DATED FOR 5/22/20 WHERE A 90 DAY GRACE PERIOD WAS GIVEN AND THEN AGAIN ON 4/28/21 WHEN ONE WEEK WAS GRANTED. INSTRUCTED PERSON IN CHARGE THAT THE VIOLATION SHALL NOW CLASSIFIED AS A PRIORITY ITEM DUE TO PREVIOUS NONCOMPLIANCE. OBSERVED NO DISCLOSURE/REMINDER FOR CONSUMER ADVISORY ON MENU PRESENTED FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED (EX: EGGS ANY STYLE, STEAK AND BEEF BURGERS). INSTRUCTED TO PROVIDE CONSUMER ADVISORY ON ALL MENUS. (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE - LINK BELOW). PRIORITY VIOLATION #7-42-090.
  10. Toiles

    13 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWEL AT HAND-SINK IN COFFEE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • NOTED RAW EGGS STORED DIRECTLY ABOVE READY TO EAT LETTUCE AND UNCOVERED PANCAKE BATTER INSIDE WALK-IN COOLER UNIT. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE ANY UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED AT ALL TIMES. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE WALK-IN COOLER TO BE IMPROPER: WHOLE HAM 50F AND WHOLE TURKEY 54F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $30 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (CUT LEAFY GREENS) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO DISCLOSURE/REMINDER FOR CONSUMER ADVISORY ON MENU PRESENTED FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED (EX: EGGS ANY STYLE, STEAK AND BEEF BURGERS). INSTRUCTED TO PROVIDE CONSUMER ADVISORY ON ALL MENUS. (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE - LINK BELOW). PRIORITY FOUNDATION 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PERSON IN CHARGE PROVIDED A METAL STEM THERMOMETER AFTER THE INSPECTION CONCLUDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED PEST ACTIVITY WITH APPROX. 15 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE DISH MACHINE, WALL WITH BUSINESS LICENSES NEAR THE FRONT ENTRANCE, WALL NEAR 1-COMPARTMENT SINK, AND IN THE REAR DINING AREA. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER AND REFRIGERATOR UNITS CONTAINERS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE (UTENSILS) SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR SET TABLES UPON CUSTOMER ARRIVAL AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED DAMAGED RUBBER GASKETS IN THREE REAR DEEP FREEZER UNITS. INSTRUCTED TO REPLACE/REPAIR.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVÉ AUCUN RECEPTACLE COUVERTE (NOUVEAU) POUR L'ÉLIMINATION DES NAPKINS SANITAIRES DANS LES DÉCHETS DE L'EMPLOYÉ UNISEX. INSTRUMENTS POUR PROVIDEER LE RECEPTACLE DE DÉCHETS COUVERTS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOOR BASEBOARDS COMING OFF WALL IN DISH AND PREP AREAS. ALSO NOTED BROKEN CEILING ABOVE PREP TABLE NEAR COOKING EQUIPMENT; MUST REPLACE. FLOORS AND CEILINGS SHALL BE SMOOTH AND EASILY CLEANABLE SURFACES.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON COMPLIANCE FROM REPORT #2269179 ON 3/12/19. PREVIOUS CORE VIOLATIONS NOT CORRECTED: #36: 4-204.112(B) - MUST PROVIDE THERMOMETERS IN ALL REACH IN COOLERS AT ALL TIMES. MUST PROVIDE AND MAINTAIN. #37: 3-602.11(A; B:1-4,6,7; C; D) - ALL BULK FOODS MUST BE LABELED AFTER OPENING. CORRECT AND MAINTAIN. #41: 3-304.14 - ALL WIPING CLOTHS MUST BE KEPT IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. MUST CORRECT AND MAINTAIN. #47: 4-501.12 - LARGE CUTTING BOARD IN PREP AREA IN NEED OF REPLACING. WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN. #49: 4-601.11(C) - INTERIOR OF ALL REACH IN COOLERS AND REACH IN FREEZERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST DETAIL CLEAN AND MAINTAIN. #55: 6-201.11 - FLOORS AND WALLS IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP AND FOOD SPILLS. MUST DETAIL CLEAN AND MAINTAIN. #56: 6-501.14 - MUST INSTALL ADEQUATE VENTILATION IN WASHROOMS. INSTALL AND MAINTAIN. MUST CORRECT VIOLATIONS PRIOR TO THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090.
  11. Plainte abrégée

    4 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO CONSUMER ADVISORY NOTICE OR DISCLOSURE/REMINDER ON MENU FOR FOODS THAT ARE OFFERED UNDERCOOKED (EGGS, STEAK); INSTRUCTED TO PROVIDE ON PRINTED MENU. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYERS, GRILL, STOVE), CLEAN THE INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, CLEAN EXTERIOR SURFACES OF STEAMTABLE, CLEAN POTATO DICER ON PREP AREA WALL, CLEAN PREP TABLES AND INTERIORS OF REFRIGERATION UNITS AND FREEZERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE FLOOR UNDER THE COOKING EQUIPMENT (FRYERS, GRILL, STEAMTABLE) NEED CLEANING TO REMOVE GREASE AND FOOD PARTICLES; CLEAN FLOOR. ALSO CLEAN FLOOR UNDER STORAGE SHELVES, BEHIND DEEP FREEZERS AND REFRIGERATION UNITS AND UNDER SINKS AND DISHMACHINE. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND ALL OF THE FOOD HANDLER TRAINING CERTIFICATES EXPIRED; INSTRUCTED THE PERSON IN CHARGE TO HAVE ALL FOOD HANDLERS RECERTIFY AND OBTAIN VALID CERTIFICATES.
  12. Toiles

    5 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND A CLEAN UP PROCEDURE ON PREMISES BUT NO SUPPLIES; MUST CORRECT. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AND MAINTAIN SUPPLIES NEEDED FOR A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. ADDITIONAL TIME GRANTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO CONSUMER ADVISORY NOTICE OR DISCLOSURE/REMINDER ON MENU FOR FOODS THAT ARE OFFERED UNDERCOOKED (EGGS, STEAK); INSTRUCTED TO PROVIDE ON PRINTED MENU. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYERS, GRILL, STOVE), CLEAN THE INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, CLEAN EXTERIOR SURFACES OF STEAMTABLE, CLEAN POTATO DICER ON PREP AREA WALL, CLEAN PREP TABLES AND INTERIORS OF REFRIGERATION UNITS AND FREEZERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE FLOOR UNDER THE COOKING EQUIPMENT (FRYERS, GRILL, STEAMTABLE) NEED CLEANING TO REMOVE GREASE AND FOOD PARTICLES; CLEAN FLOOR. ALSO CLEAN FLOOR UNDER STORAGE SHELVES, BEHIND DEEP FREEZERS AND REFRIGERATION UNITS AND UNDER SINKS AND DISHMACHINE. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND ALL OF THE FOOD HANDLER TRAINING CERTIFICATES EXPIRED; INSTRUCTED THE PERSON IN CHARGE TO HAVE ALL FOOD HANDLERS RECERTIFY AND OBTAIN VALID CERTIFICATES.
  13. Toiles

    18 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE CONSUMER ADVISORY FOR ALL CUSTOMERS TO SEE. INSTRUCTED MANAGER TO POST PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MUST PROVIDE STEM THERMOMETER AT ALL TIMES TO MEASURE ALL FOOD TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MUST PROVIDE THERMOMETERS IN ALL REACH IN COOLERS AT ALL TIMES. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS MUST BE LABELED AFTER OPENING. CORRECT AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • REAR EXIT DOOR IN NEED OFF TIGHT FITTING SEAL AT BOTTOM OF DOOR. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • TOUTES LES CLOTS WIPING DOIVENT ÊTRE CLÉS DANS UNE SOLUTION SANITIZANTE CLEAN QUAND IL N'EST PAS UTILISÉ. DOIT CORRECTER ET MAINTENIR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE CUTTING BOARD IN PREP AREA IN NEED OF REPLACING. WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • HANDLES NEEDED ON STEAM TABLE COVERS. MUST INSTALL AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR OF ALL REACH IN COOLERS AND REACH IN FREEZERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST DETAIL CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL DRINK DISPENSOR NOZZLES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD. MUST DETAIL CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL STORAGE SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS AND WALLS IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP AND FOOD SPILLS. MUST DETAIL CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST INSTALL ADEQUATE VENTILATION IN WASHROOMS. INSTALL AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATES. MUST PROVIDED AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING
  14. Toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL ALL FOOD CONTAINERS IN PREP AREA WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING, FLOUR, SUGAR, ETC. INSTRUCTED TO MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE MISSING HOT & COLD WATER KNOBS ON SINK ATTACHED TO LOW TEMP DISH MACHINE. REPLACE MISSING HANDLES ON WALK-IN COOLER AND 1-DOOR UPRIGHT FREEZER IN REAR PREP. REPLACE CUTTING BOARDS, DEEP GROOVES & STAINS PRESENT. INSTRUCTED TO MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM GRILL, FRYERS, INTERIOR OF MICROWAVE, LOWER SHELVES ON PREP TABLES. ALSO, CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF ALL PREP COOLERS, AND FREEZER IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN EXCESSIVE DRIED FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA UNDER HEAVY EQUIPMENT, ALL FLOOR DRAINS, FLOOR IN THE WALK-IN COOLER, AND FLOOR BEHIND FRONT SERVICE COUNTER. INSTRUCTED TO MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REMOVE DUST ACCUMULATION FROM CEILING VENTS IN MENS AND WOMENS TOILET ROOMS. CLEAN GREASE AND DUST ACCUMULATION FROM KITCHEN HOOD AND FILTERS. INSTRUCTED TO MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE CRACKED LIGHT SHIELD ABOVE THE WALK-IN COOLER IN REAR, AND REMOVE UNKNOWN DEBRIS FROM SAID SHIELD. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE STOPPERS FOR 3-COMP SINK IN REAR. REPLACE/REPAIR LEAKY HOSE ATTACHED TO SINK ON DISH MACHINE. REPAIR LEAKY PIPE AT EXPOSED HAND SINK BEHIND THE FRONT SERVICE COUNTER. INSTRUCTED TO MAINTAIN.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • MUST STORE SOILED RAGS IN SANITIZER SOLUTION BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED ICE SCOOP BEING STORED INSIDE ICE FOR HUMAN CONSUMPTION (ICE MACHINE). INSTRUCTED TO PROPERLY STORE SCOOP AND MAINTAIN.
  15. Réinspection de la plainte

    0 infraction

  16. Réinspection de la plainte

    7 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • Inspector Comments: PREVIOUS CRITICAL VIOLATION FROM REPORT #2088398 9/19/17 NOT CORRECTED #14-STILL FINDING EVIDENCE OF APPX. 10 OR MORE LIVE ROACHES CRAWLING ON LEG OF PREP TABLE,IN CRACKS AND CREVICES OF LOWER MISSING WALL TILES BEHIND PREP TABLE AND PREP COOLER IN REAR PREP AREA AND FLOOR IN FRONT PREP AREA UNDER STAIONARY EQUIPMENT.ALSO APPX.10 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON UPPER SHELVING UNITS IN REAR DISH WASHING AREA ,REAR STORAGE AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/22/17.(CRITICAL 7-42-090)NO CITATION ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Inspector Comments: Inspector Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Inspector Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM INTERIOR,EXTERIOR AND UNDERSIDES OF FRYER CABINETS,STEAM TABLE,PREP TABLES,STORAGE SHELVES,COUNTER TOPS,POTATO PEELER,CAN OPENER,CUTTING BOARDS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP AND REACH IN COOLERS,PIPES OF COOKING EQUIPMENT,WALK IN COOLER FAN GUARD COVERS & SHELVING UNITS,DISH RACKS,GRILL TABLE,COUNTER TOPS,MOP SINK BASIN.DELIME DISH MACHINE
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,COOLERS,DISH MACHINE,WALK IN COOLER AND FRONT SERVICE COUNTER.MUST GROUT FLOOR UNDER,AROUND,ALONG WALL BASES AND EQUIPMENT IN DISH WASHING AREA,REAR & FRONT PREP AREA AND WHERE NEEDED .MUST REPAIR OR REPLACE FLOOR TILE UNDER COOKING EQUIPMENT
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Inspector Comments: Inspector Comments: MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES AND WALLS ,WALL BASES IN FRONT & REAR PREP AREA UNDER SERVICE COUNTER,PREP TABLES AND DISH WASHING AREA.MUST CLEAN MOLD FROM WALLS IN DISH WASHING AREA,FOOD DEBRIS FROM WALLS IN PREP AND DISH WASHING AREA.MUST SEAL ALL GAPS AND CRACKS IN BETWEEN FLOOR AND WALLS BEHIND COOKING EQUIPMENT AND WALLS WHERE NEEDED
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: Inspector Comments: MUST REPAIR LEAKY BOOSTER AT DISH MACHINE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Inspector Comments: Inspector Comments: MUST ORGANIZE EMPLOYEES BELONGINGS FROM FOOD STORAGE SHELVES.MUST PROVIDE HOOKS TO HANG MOPS.
  17. Réinspection de la plainte

    9 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #2081896 9/12/17 NOT CORRECTED #18-STILL FINDING EVIDENCE OF APPX. 20 OR MORE LIVE ROACHES CRAWLING ON LOWER WALL UNDER DISH MACHINE,IN CRACKS AND CREVICES OF LOWER MISSING WALL TILES BEHIND COOKING EQUIPMENT IN REAR PREP AREA AND DAMAGED WALL BEHIND COUNTER AND FLOOR IN FRONT PREP AREA.ALSO APPX.10 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON UPPER SHELVING UNITS IN REAR DISH WASHING AREA AND NEAR FLOOR DRAIN UNDER ICE MACHINE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/19/17.(CRITICAL 7-42-090)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Inspector Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,LID ON CHEST FREEZER.MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER.MUST REMOVE FOOD FROM GROCERY STORE BAGS AND PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM FRYER CABINETS,STEAM TABLE,PREP TABLES,STORAGE SHELVES,COUNTER TOPS,POTATOE PEELER,CAN OPENER,CUTTING BOARDS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP AND REACH IN COOLERS,PIPES OF COOKING EQUIPMENT,WALK IN COOLER FAN GUARD COVERS & SHELVING UNITS,DISH RACKS,GRILL TABLE,COUNTER TOPS,DELIME DISH MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,COOLERS,DISH MACHINE,WALK IN COOLER AND FRONT SERVICE COUNTER.MUST GROUT FLOOR IN DISH WASHING AREA,REAR & FRONT PREP AREA AND WHERE NEEDED .MUST REPAIR OR REPLACE BROKEN CONCRETE UNDER GREASE TRAP AT 3- COMP SINK AND FLOOR TILE UNDER COOKING EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Inspector Comments: MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES AND WALLS ,WALL BASES IN FRONT & REAR PREP AREA UNDER SERVICE COUNTER,PREP TABLES AND DISH WASHING AREA.MUST CLEAN MOLD FROM WALLS IN DISH WASHING AREA,FOOD DEBRIS FROM WALLS IN PREP AND DISH WASHING AREA,FILTERS AND HOOD.MUST REPLACE STAINED CEILING TILES IN HALLWAY OUTSIDE OF TOILET ROOMS AND DINING AREA.MUST SEAL ALL GAPS AND CRACKS IN BETWEEN FLOOR AND WALLS BEHIND COOKING EQUIPMENT AND WALLS WHERE NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: MUST REPLACE MISSING VENTILATION VENT COVER IN DISH WASHING AREA.MUST REPAIR LEAKY BOOSTER AT DISH MACHINE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Inspector Comments: MUST PROVIDE THERMOMETERS FOR SMALL GLASS COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Inspector Comments: MUST REMOVE GARDEN HOSE FROM MOP SINK BASIN .MUST ORGANIZE EMPLOYEES BELONGINGS
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION
  18. Plainte

    14 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED IMPROPER TEMPERATURE OF 1- DOOR REFRIGERATOR AT 53.6F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED IMPROPER TEMPRATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE OF 1- DOOR REFIGERATOR SUCH AS 3LBS. MEAT SAUCE 45.6F,7LBS. COOKED PASTA 46.4F,1- DOZEN BOILED EGGS 45.4F,2LBS. CHICKEN 45.2F,1LB. PORK CHOPS 45.8F,1LB. TUNA 47.5F,1LB. COOKED RICE 47.7F,2LBS. COOKED DICED SAUSAGE 47.0F-49.3F,10LBS. STEAK 50.7F,6LBS. SKIRT STEAK 50.0F,2LBS. SLICED GYROS 50.1F,1LB. POTATOE SALAD 47.7F,7LB. FILET MIGNON 47.2F,5LBS. CHICKEN 47.5F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.49LBS.$97(CRITICAL 7-38-005A)
    • 7. EAU DE LAISSE ET DE RINSE: TEMPÉRATURE DE LA FERRE ET DE LA PROPRIÉTÉ
      • OBSERVED MANUEL WAREWASHING 3- COMPARTMENT SINK WITHOUT COLD RUNNING WATER AND MISSING COLD WATER FAUCET HANDLE NOT ABLE TO TURN ON COLD WATER TO SET UP SINK TO WASH,RINSE AND SANITIZE UTENSILS.MUST PROVIDE COLD RUNNING WATER AND FAUCET HANDLE AND MAINTAIN 3- COMPARTMENT SINK.(CRITICAL 7-38-030)
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED A HIGH TEMPERATURE DISH MACHINE BEING USED AND NOT PROPERLY SANITIZING OBSERVED 154.0F FOR FINAL RINSE SANITIZING AT THIS TIME.ALSO,BOOSTER AT MACHINE LEAKING WATER ON TO FLOOR AT THIS TIME.MUST HAVE SANITIZING AT 180.0F OR ABOVE ON DISH MACHINE .A HELD FOR INSPECTION TAG PLACED ON UNIT. ONCE REPAIRED FAX LETTER.(CRITICAL 7-38-030)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF APPX. 15 OR MORE LIVE ROACHES CRAWLING ON WALL ABOVE DISH MACHINE,ON LOOSE WALL BASE BEHIND REACH IN FREEZER,IN CRACKS AND CREVICES OF MISSING WALL TILES BEHIND COOKING EQUIPMENT IN REAR PREP AREA AND DAMAGED WALL BEHIND COUNTER AND FLOOR IN FRONT PREP AREA.ALSO APPX.20 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON UPPER SHELVING UNITS IN REAR DISH WASHING AREA AND NEAR FLOOR DRAIN UNDER ICE MACHINE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/12/17.(SERIOUS 7-38-020)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,LID ON CHEST FREEZER.MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER.MUST REMOVE FOOD FROM GROCERY STORE BAGS AND PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM FRYER CABINETS,STEAM TABLE,PREP TABLES,STORAGE SHELVES,COUNTER TOPS,POTATOE PEELER,CAN OPENER,CUTTING BOARDS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP AND REACH IN COOLERS,PIPES OF COOKING EQUIPMENT,WALK IN COOLER FAN GUARD COVERS,DISH RACKS,GRILL TABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,COOLERS,DISH MACHINE,WALK IN COOLER AND FRONT SERVICE COUNTER.MUST GROUT FLOOR IN DISH WASHING AREA,REAR & FRONT PREP AREA .MUST REPAIR OR REPLACE BROKEN CONCRETE UNDER GREASE TRAP AT 3- COMP SINK.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL TILES ,WALL BASES IN FRONT & REAR PREP AREA AND DISH WASHING AREA.MUST CLEAN MOLD FROM WALLS IN DISH WASHING AREA,FOOD DEBRIS FROM WALLS IN PREP AND DISH WASHING AREA,STAINED CEILING TILES IN HALLWAY OUTSIDE OF TOILET ROOMS AND DINING AREA.MUST SEAL ALL GAPS AND CRACKS IN WALLS WHERE NEEDED.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPLACE MISSING VENTILATION VENT COVER IN DISH WASHING AREA.MUST REPAIR OR REPLACE LEAKY PIPE UNDER HAND SINK IN REAR PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETERS FOR 1- DOOR REFRIGERATOR AND GLASS SMALL COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE GARDEN HOSE FROM MOP SINK BASIN .MUST ORGANIZE EMPLOYEES BELONGINGS
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • IL FAUT QUE TU RESTES DANS UNE SOLITUDE.
  19. Réinspection des toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT NOT CLEAN, EXCESSIVE DEBRIS/FOOD ACCUMULATION: INTERIOR BOTTOM OF FRYER CABINETS, UNDERNEATH FLAT TOP GRILL, SIDES OF FLAT TOP GRILL, EXTERIOR OF GREASE TRAP, STORAGE SHELVES, AND CUTTING BOARDS. 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
      • FLOOR ALONG WALLBASE, UNDER AND BEHIND EQUIPMENT, BY DISH MACHINE ALL NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN DAILY.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL IN POOR REPAIR BY DISH MACHINE, MUST REPAIR AND MAINTAIN,
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT OUT ABOVE EXPOSED HANDSINK IN MAIN PREP AREA, INSTRUCTED TO REPLACE LIGHT,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKING PIPES UNDERNEATH THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
  20. Toiles

    7 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • ICE MACHINE NOT CLEAN, SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA AND INTERIOR PANELS, HAVE BLACK SLIMY SUBSTANCE BUILD-UP, INSTRUCTED TO CLEAN AND BETTER MAINTAIN, SERIOUS CITATION ISSUED: 7-38-005 (A)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • IMPROPERLY STORING CUPS IN CUP DISPENSER, RESTRICT STORING ABOVE RIM, AND PROVIDE LID FOR PROPER STORAGE,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT NOT CLEAN, EXCESSIVE DEBRIS/FOOD ACCUMULATION: INTERIOR BOTTOM OF FRYER CABINETS, UNDERNEATH FLAT TOP GRILL, SIDES OF FLAT TOP GRILL, EXTERIOR OF GREASE TRAP, STORAGE SHELVES, AND CUTTING BOARDS. 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
      • FLOOR ALONG WALLBASE, UNDER AND BEHIND EQUIPMENT, BY DISH MACHINE ALL NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN DAILY.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL IN POOR REPAIR BY DISH MACHINE, MUST REPAIR AND MAINTAIN,
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT OUT ABOVE EXPOSED HANDSINK IN MAIN PREP AREA, INSTRUCTED TO REPLACE LIGHT,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKING PIPES UNDERNEATH THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
  21. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY, WORN SURFACES ON EXTERIOR OF GREASE TRAP AT DISHMACHINE. INSTD TO REPAIR AND MAINTAIN, REMOVE RUST. INTERIOR PANEL OF CHEST FREEZER WITH LOOSE, TORN GASKETS. INSTD TO REPAIR PROPERLY (NO DUCT TAPE). CONDENSOR LEAKING AT INTERIOR BOTTOM OF PREP COOLER, CAUSING WATER ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT NOT CLEAN, EXCESSIVE DEBRIS/FOOD ACCUMULATION: INTERIOR BOTTOM OF FRYER CABINETS, UNDERNEATH FLAT TOP GRILL, EXTEROR OF GREASE TRAP, EXTERIOR OF DISHMACHINE INCLUDING TEMPERATURE GAUGE UNIT. INSTD TO CLEAN And MAINTAIN.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLER REQUIREMENTS NOT MET. NO RECORDS, LOGS IN PLACE. INSTD TO PROVIDE PROPER REQUIREMENTS
  22. Toiles

    9 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGENIC PRACTICES OBSERVED BY FOOD HANDLERS, OBSERVED TOUCHING EAR, WIPING HANDS ON CLOTH AND APRON AND THEN IMMEDIATELY USING BARE HANDS TO PLACE COOKED READY TO EAT SAUSAGES ON CUSTOMERS PLATE FOR SERVICE. OBSERVED NO HANDWASHING AT ANY TIME BY FOOD HANDLERS AFTER HANDS CONTAMINATED, TOUCHING EARS AND APRON. INSTD TO WASH HANDS WHEN HANDS CONTAMINATED, CHANGING TASKS, ETC. BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. VIOLATION 7-38-010A CRITICAL.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • LIVE SMALL FLIES (OVER 20) NOTED ON WALLS, CEILING AND STORAGE CONTAINERS IN REAR BY DISHMACHINE AREA. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE. VIOLATION 7-38-020 SERIOUS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MULIT USE EATING UTENSILS ON DINING TABLES IMPROPERLY SET, EXPOSED. INSTDT O WRAP IN NAPKIN OR RESET AS CUSTOMERS AREA SEATED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY, WORN SURFACES ON EXTERIOR OF GREASE TRAP AT DISHMACHINE. INSTD TO REPAIR AND MAINTAIN, REMOVE RUST. INTERIOR PANEL OF CHEST FREEZER WITH LOOSE, TORN GASKETS. INSTD TO REPAIR PROPERLY (NO DUCT TAPE). CONDENSOR LEAKING AT INTERIOR BOTTOM OF PREP COOLER, CAUSING WATER ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT NOT CLEAN, EXCESSIVE DEBRIS/FOOD ACCUMULATION: INTERIOR BOTTOM OF FRYER CABINETS, UNDERNEATH FLAT TOP GRILL, SIDES OF FLAT TOP GRILL, CAN OPENER, EXTEROR OF GREASE TRAP, EXTERIOR OF DISHMACHINE INCLUDING TEMPERATURE GAUGE UNIT, STORAGE SHELVES, AND CUTTING BOARDS. INSTD TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR ALONG WALLBASE, UNDER AND BEHIND FRYERS, FLAT TOP GRILL, AND DISHMACHINE NOT CLEAN, EXCESSIVE GREASE, FOOD ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • EXCESSIVE DUST ACCUMULATION ON CEILING AND FAN COVERS OF WALK-IN COOLERS. INSTD TO REMOVE AND MAINTAIN SURFACES. MISSING CEILING TILE IN REAR BY DISHMACHINE AREA. WORN AND PEELING SURFACES ON CEILING TILE IN PREP AREA. INSTD TO MAINTAIN CEILING TILES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTIION AT ALL TIMES.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLER REQUIREMENTS NOT MET. NO RECORDS, LOGS IN PLACE. INSTD TO PROVIDE PROPER REQUIREMENTS.
  23. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS AT FRONT LINE, STAINED, WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE AND MAINTAIN CUTTING BOARDS
  24. Toiles

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED CONTAINER OF COOKED GREEN PEPPERS AND ONIONS AT IMPROPER TEMPERATURE OF 52.2F AT PREP LINE. (MGR STATES COOKED YESTERDAY INSTD TO COOL PROPERLY AND MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL APPROX 3LBS, $10 VALUE. MGR VOLUNTARILY DISCARDED AND DENATURED SAME.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 9/10/15 REPORT 1575346 NOT CORRECTED: 35 CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE ALL STAINED CEILING TILES. CLEAN DUST FROM ALL CEILING VENTS. 36 REPLACE ALL BROKEN LIGHT SHIELDS THROUGHOUT. 40 MUST PROVIDE LONGSTEM METAL THERMOMETERS FOR TAKING FOOD TEMPERATURES. CITATION ISSUED 7-42-090 SERIOUS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • CUSTOMER MULTI USE UTENSILS IMPROPERLY STORED ON DINING TABLES. INSTD TO WRAP PROPERLY OR RE SET PLACE SETTING AS CUSTOMERS ARE SEATED. KNIFE IMPROPERLY STORED INBETWEEN PREP COOLER AND STEAM TABLE. INSTD TO STORE PROPERLY.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • EXTERIOR OF GREASE TRAPS AND ROLLING CARTS WITH RUSTY SURFACES. INSTD TO REMOVE RUST AND MAINTAIN. CUTTING BOARDS AT FRONT LINE, STAINED, WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE AND MAINTAIN CUTTING BOARDS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN, EXCESSIVE DEBRIS, GREASE ACCUMULATION: INTERIOR BOTTOM AND SIDES OF FRYERS, LEGS, WHEELS, AND ATTACHED PIPING OF ALL COOKING EQUIPMENT, MICROWAVE, CAN OPENER AND HOLDER, STEAM TABLE, PREP TABLES, AND STORAGE SHELVES. INSTD TO CLEAN AND MAINTAIN ALL FOOD/NON-FOOD CONTACT SURFACES.
    • 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 COOKING EQUIPMENT, SINKS AND STORAGE SHELVES, FREE OF EXCESSIVE GREASE/DEBRIS ACCUMULATION. PROVIDE FLOOR DRAIN COVERS FOR ALL FLOOR DRAINS WHERE MISSING OR IN POOR REPAIR. SECTIONS OF FLOOR AT MAIN COOK LINE AND IN DISHMACHINE AREA IN POOR REPAIR, MISSING/CRACKED TILES AND WORN GROUT LINES CAUSING EXCESSIVE DEBRIS AND SOME STANDING WATER. INSTD TO RE GROUT BY DISHMACHINE AREA AND REPAIR ALL BROKEN/MISSING FLOOR TILES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT OUT ABOVE EXPOSED HANDSINK IN MAIN PREP AREA. REPLACE LIGHT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MISSING STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLEANING SUPPLIES IMPROPERLY STORED. INSTD TO STORE PROPERLY. EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE PROPERLY.
  25. Réinspection des toiles

    7 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE HELD OVER 24 HOURS MUST BE LABELED AND DATED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM UNUSED COOKING STOVE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE ALL STAINED CEILING TILES. CLEAN DUST FROM ALL CEILING VENTS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE ALL BROKEN LIGHT SHIELDS THROUGHOUT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKY PIPE UNDERNEATH DISH MACHINE TABLE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE LONGSTEM METAL THERMOMETERS FOR TAKING FOOD TEMPERATURES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLEAN AND ORGANIZE REAR STORAGE AREA. DIRTY MOP IN BUCKET MUST BE CLEANED AND HUNG UPRIGHT TO AIR DRY TO PREVENT PES BREEDING.
  26. Toiles

    15 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • ALL REFRIGERATION FACILITIES IN FOOD PREP AND STORAGE AREAS FOUND AT IMPROPER TEMPERATURES DURING INVESTIGATION. WALK-IN COOLER AT 47.1F, REFRIGERATED PREP COOLER IN FOOD PREP AREA AT 57.3F, AND UPRIGHT 1-DOOR REACH-IN COOLER NEXT TO REACH-IN FREEZER NEAR FOOD PREP AREA AT 45.4F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNITS AND HAVE THEM SERVICED. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • 2 WHOLE COOKED HAMS-47.1F, TURKEY-47.3F, EGGS-62.3F, 47.3F, AND 46.7F, COOKED SAUSAGES-58.2F, SAUSAGES-58.2F, HAM-53.4F, TURKEY SAUSAGES-53.6F, STEAK-50.7F, SKIRT STEAK-48.8F, SLICED TOMATOES-59.7F, CHOPPED TOMATOES-63.8F, SAUSAGE PATTIES AND LINKS-61.5F, DRESSING-63.5F. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES MUST BE DISCARDED. CRITICAL VIOLATION 7-38-005(A). 70LB VALUED AT $700 DISCARDED.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 8-14-14 ON REPORT #1467433 NOT CORRECTED: -32- MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE FRONT SERVICE. -33- MUST DETAIL CLEAN EXCESSIVE GREASE BUILD UP UNDER THE GRILL. MUST DETAIL CLEAN FRYERS,OVENS,THE HOOD ABOVE THE COOK LINE, COOLERS,PREP TABLES AND SHELVING RACKS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. -34- : MUST DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT,SINKS,THE DISH MACHINE,ALONG WALLS AND IN CORNERS. MUST REMOVE GREASE,FOOD DEBRIS AND POOLING WATER. -35- MUST DETAIL CLEAN WALLS BEHIND THE ENTIRE COOK LINE AND REMOVE EXCESSIVE GREASE BUILD UP. NON COMPLIANT VIOLATION SERIOUS 7-42-090.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE HELD OVER 24 HOURS MUST BE LABELED AND DATED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • VOIR LA VIOLATION N° 29.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM UNUSED COOKING STOVE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • VOIR LA VIOLATION N° 29.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • VOIR LA VIOLATION N° 29.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VOIR VIOLATION 29
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE ALL STAINED CEILING TILES. CLEAN DUST FROM ALL CEILING VENTS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE ALL BROKEN LIGHT SHIELDS THROUGHOUT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKY PIPE UNDERNEATH DISH MACHINE TABLE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE LONGSTEM METAL THERMOMETERS FOR TAKING FOOD TEMPERATURES,
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLEAN AND ORGANIZE REAR STORAGE AREA. DIRTY MOP IN BUCKET MUST BE CLEANED AND HUNG UPRIGHT TO AIR DRY TO PREVENT PES BREEDING.
  27. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE FRONT SERVICE COUNTER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN EXCESSIVE GREASE BUILD UP UNDER THE GRILL. MUST DETAIL CLEAN FRYERS,OVENS,THE HOOD ABOVE THE COOK LINE, COOLERS,PREP TABLES AND SHELVING RACKS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT,SINKS,THE DISH MACHINE,ALONG WALLS AND IN CORNERS. MUST REMOVE GREASE,FOOD DEBRIS AND POOLING WATER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS BEHIND THE ENTIRE COOK LINE AND REMOVE EXCESSIVE GREASE BUILD UP.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROVIDE A SANITARY CONTAINER TO STORE ALL ICE SCOOPS.
  28. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE FRONT SERVICE COUNTER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN EXCESSIVE GREASE BUILD UP UNDER THE GRILL. MUST DETAIL CLEAN FRYERS,OVENS,THE HOOD ABOVE THE COOK LINE, COOLERS,PREP TABLES AND SHELVING RACKS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT,SINKS,THE DISH MACHINE,ALONG WALLS AND IN CORNERS. MUST REMOVE GREASE,FOOD DEBRIS AND POOLING WATER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS BEHIND THE ENTIRE COOK LINE AND REMOVE EXCESSIVE GREASE BUILD UP.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROVIDE A SANITARY CONTAINER TO STORE ALL ICE SCOOPS.
  29. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED FRONT DISPLAY COOLER AT 58 DEGREES F, THE LARGE PREP COOLER AT 50.4 DEGREES F AND THE UPRIGHT REACH IN COOLER AT 45 DEGREES F. MUST REPAIR OR ADJUST COOLERS AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 43LBS OF RAW STEAK,COLE SLAW,POTATO SALAD,SLICED TOMATOES,COOKED MEAT LOAF,RAW CHICKEN,SAUSAGE,GYRO SLICES,TUNA, CORN BEEF,CANADIAN BACON,ROAST BEEF,CHEESE AND HAM AT IMPOPER TEMPERTURES RANGING BETWEEN 48.2-68 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE FRONT SERVICE COUNTER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN EXCESSIVE GREASE BUILD UP UNDER THE GRILL. MUST DETAIL CLEAN FRYERS,OVENS,THE HOOD ABOVE THE COOK LINE, COOLERS,PREP TABLES AND SHELVING RACKS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT,SINKS,THE DISH MACHINE,ALONG WALLS AND IN CORNERS. MUST REMOVE GREASE,FOOD DEBRIS AND POOLING WATER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS BEHIND THE ENTIRE COOK LINE AND REMOVE EXCESSIVE GREASE BUILD UP.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROVIDE A SANITARY CONTAINER TO STORE ALL ICE SCOOPS.
  30. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CLEAN INSIDE REFRIGERATION UNITS WHERE NEEDED. CLEAN AND MAINTAIN POTATO DICER ON WALL IN REAR OF KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN EXTERIOR OF COOKING EQUIPMENT, CLEAN BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES NOTED. CLEAN IN BETWEEN EQUIPMENT TO REMOVE GREASE NOTED.
    • 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 COOKING EQUIPMENT, SINKS AND STORAGE SHELVES. PROVIDE FLOOR DRAIN COVERS FOR ALL FLOOR DRAINS WHERE MISSING OR IN POOR REPAIR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REMOVE DUST FROM VENTILATION FANS IN BOTH WASHROOMS.
  31. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. MUST LABEL FOOD WITH NAME,DATE AND TIME.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN IN BETWEEN COOKING EQUIPMENT TO REMOVE GREASE BUILD UP AND FOOD DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS AND DRAINS NEED DETAIL CLEANING AROUND DISH MACHINE AND COOKING EQUIPMENT TO REMOVE SPILLS,GREASE AND DEBRIS. ALSO FLOOR IN KITCHEN IN POOR REPAIR MISSING AND DAMAGE TILES. MUST REPAIR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL IN POOR REPAIR BEHIND DISH MACHINE. MUST REPAIR AND MAINTAIN COVING ALONG WALL.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NOTED DEBRIS INSIDE LIGHT SHIELD ABOVE DISH WASHING AREA. MUST CLEAN AND MAINTAIN.
  32. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE WORN CUTTING BOARDS AT BOTH PREP AREAS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST SANITIZE AND DETAIL CLEAN POTATO CUTTER, INTERIOR OF FRYERS, AND UNDER GRILLS TO REMOVE EXCESS FOOD DEBRIS AND GREASE BUILD-UP. MUST ALSO CLEAN GREASE TRAP BOXES TO REMOVE SAME.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE A BACKFLOW PREVENTION DEVICE AT UTILITY SINK.
  33. Toiles

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOOD STAINS AND BUILDUP ON THE THE PANS AND COOLER RACKS NEEDS TO BE WASHED, RINSED AND SANITIZED.
    • 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. FOOD DEBRIS FOUND IN THE CORNERS OF THE KITCHEN NEED TO BE CLEANED AND MAINTAINED.
    • 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. THERE ARE CRACKS AND HOLES IN THE WALL BEHIND THE GREASE TRAP, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
  34. Toiles

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Remove the knives stored behind the counter.
    • 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. The walk-in cooler door gasket is damaged and needs to be replaced.
    • 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 and maintain the floors and baseboards under and behind the kitchen equipment so they are smooth and sanitary from corner to corner. Repair the damaged baseboards behind the dishmachine so they are smooth and easy to 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. Clean the walls and ceilings above the kitchen prep areas of accumulated grease and dust.
    • 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. Repair the light above the walk-in cooler door.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Repair the small leak in the kitchen sink.

Établissements inspectés à proximité

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