Aller au contenu
Chargement de la carte…

FIVE LOAVES EATERY TOO

405 E 75TH ST, CHICAGO, IL 60619 · Restaurant

Résumé des inspections

FIVE LOAVES EATERY TOO a été inspecté 21 fois par Chicago Department of Public Health depuis le 25 février 2010. La dernière inspection, le 15 décembre 2023, n'a relevé aucune infraction.

3 des 21 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 : Ravageurs, Contrôle de la température des aliments et Nettoyage et désinfection.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • 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 7 fois dans 5 inspections distinctes, la plus récente le 24 avril 2020. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 7 fois dans 4 inspections distinctes, la plus récente le 25 mai 2018. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 6 mai 2020. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 1 mai 2020. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 24 avril 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.

21 inspections

  1. Toiles

    0 infraction

  2. Toiles

    0 infraction

  3. Toiles

    3 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A WORKING THERMOMETER INSIDE THE FRONT JUICE COOLER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST DETAIL CLEAN THE INTERIOR OF THE WALK IN COOLER FLOORS,WALLS, CEILING AND SHELVING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS NEED CLEANING THROUGH THE KITCHEN AROUND HEAVY EQUIPMENT TO REMOVE SPILLS AND DEBRIS.
  4. Réinspection des toiles

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 NOTED NO LABELS FOR BULK SUGAR STORAGE CONTAINER (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.17 OBSERVED RAW WOOD SHELF USED AS A DISH RACK NEXT TO 3-COMPARTMENT SINK IN PREP/DISH AREA. INSTRUCTED TO EITHER SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED LOOSE FOOD DEBRIS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  5. Réinspection des toiles

    6 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE BY ASTERICK ON THE MENU FOR ALL ITEMS (BEEF BURGERS, EGGS ANY STYLE, STEAK) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A FOOTNOTE REMINDER STATEMENT ON THE MENU THAT READS *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 NOTED NO LABELS FOR BULK SUGAR STORAGE CONTAINER (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.17 OBSERVED RAW WOOD SHELF USED AS A DISH RACK NEXT TO 3-COMPARTMENT SINK IN PREP/DISH AREA. INSTRUCTED TO EITHER SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED LOOSE FOOD DEBRIS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
    • 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 12/11/19 WHERE A 90 DAY GRACE PERIOD WAS GIVEN AND THEN AGAIN ON 4/24/20 WHEN ONE WEEK WAS GRANTED. INSTRUCTED PERSON IN CHARGE THAT THE VIOLATION SHALL NOW CLASSIFIED AS A PRIORITY ITEM DUE TO PREVIOUS NONCOMPLIANCE. PRIORITY VIOLATION #7-42-090. NO CITATION ISSUED.
  6. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED A HAND WASHING SINK IS NEEDED BY THE DRINK PREP AREA LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK. VIOLATION PREVIOUSLY NOTED DURING 2019 INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CHLORINE CONCENTRATION WAS OBSERVED AT 0PPM AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. TAGGED MACHINE. PRIORITY VIOLATION #7-38-025. NO CITATION ISSUED .
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ITEMS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT ON CDPH WEBSITE) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED NO LABELS FOR BULK SUGAR STORAGE CONTAINER (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED PEST ACTIVITY WITH 40 RODENT DROPPINGS NOTED DURING INSPECTION. RODENT DROPPINGS WERE NOTED ON AND UNDER RAW WOOD SHELF NEXT TO 3-COMPARTMENT SINK, NEAR REAR DOOR, AND UNDER SHELVING TABLE ACROSS FROM WALK-IN COOLER. 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). NO CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED THE FRONT ENTRANCE DOORS WITH A ONE INCH GAP AT THE BOTTOM OF THE DOORS. INSTRUCTED TO MAKE FRONT ENTRANCE DOORS TIGHT FITTING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RAW WOOD SHELF USED AS A DISH RACK NEXT TO 3-COMPARMENT SINK IN PREP/DISH AREA. INSTRUCTED TO EITHER SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE FOOD DEBRIS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  7. Réinspection des toiles

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-203.11 OBSERVED A HAND WASHING SINK IS NEEDED BY THE DRINK PREP AREA LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK. PRIORITY FOUNDATION 7-38-030(C).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINKS IN THE FOOD PREP AREA AND IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED RICE, SLICED TOMATOES) HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS FOR ALL TCS RTE FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-601.11 OBSERVED NO INGREDIENT LABELS ON THE PREPACKAGED DESSERTS FOR SALE AT THE FRONT CUSTOMER COUNTER. INSTRUCTED TO PROVIDE INGREDIENT LABELS FOR ALL PREPACKAGED FOODS THAT ARE FOR SALE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11(B:5) OBSERVED NO ALLERGEN WARNING LABEL ON THE PREPACKAGED DESSERTS FOR SALE AT THE FRONT CUSTOMER COUNTER. INSTRUCTED TO PROVIDE ALLERGEN WARNING LABELS FOR ALL PREPACKAGED DESSERTS THAT ARE FOR SALE. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15 OBSERVED THE FRONT ENTRANCE DOORS WITH A ONE INCH GAP AT THE BOTTOM OF THE DOORS. INSTRUCTED TO MAKE FRONT ENTRANCE DOORS TIGHT FIITING.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE LOCATED IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 OBSERVED UNEVEN FLOORS IN VARIOUS AREAS OF THE FOOD PREP AREA. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVÉ AUCUN CERTIFICAT DE FORMATION EN ALLERGIE SUR LE SITE. INSTRUCTION DE MESURE.
  8. Toiles

    20 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANTATION MANAGER'S CERTIFICATE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PORK, EGGS) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-203.11 OBSERVED A HAND WASHING SINK IS NEEDED BY THE DRINK PREP AREA LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK. PRIORITY FOUNDATION 7-38-030(C).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINKS IN THE FOOD PREP AREA AND IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-501.114 OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT SANITIZING PROPERLY AT 0PPM DURING THE INSPECTION. INSTRUCTED PERSON IN CHARGE THE LOW TEMPERATURE DISH MACHINE MUST MAINTAIN AN ADEQUATE LEVEL OF SANITIZING AT ALL TIMES. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAT NOT BE USED UNTIL RE-INSPECTED BY CDPH. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED RICE, SLICED TOMATOES) HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS FOR ALL TCS RTE FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) OBSERVED NO THERMOMETER INSIDE OF THE WALK IN COOLER AND REFRIGERATION UNIT LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-601.11 OBSERVED NO INGREDIENT LABELS ON THE PREPACKAGED DESSERTS FOR SALE AT THE FRONT CUSTOMER COUNTER. INSTRUCTED TO PROVIDE INGREDIENT LABELS FOR ALL PREPACKAGED FOODS THAT ARE FOR SALE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11(B:5) OBSERVED NO ALLERGEN WARNING LABEL ON THE PREPACKAGED DESSERTS FOR SALE AT THE FRONT CUSTOMER COUNTER. INSTRUCTED TO PROVIDE ALLERGEN WARNING LABELS FOR ALL PREPACKAGED DESSERTS THAT ARE FOR SALE. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED EVIDENCE OF RODENT ACTIVITY. OBSERVED ABOUT 20 RODENT DROPPINGS LOCATED ON THE GROUND IN THE CORNER UNDER A FOOD PREP TABLE IN THE FOOD PREP AREA, ABOUT 20 RODENT DROPPINGS UNDER A SHELF NEXT TO A REFRIGERATOR IN THE FOOD PREP AREA AND ABOUT 20 RODENT DROPPINGS IN BETWEEN THE WALK AND CUSTOMER SERVICE COUNTER. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND CONTACT PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15 OBSERVED THE FRONT ENTRANCE DOORS WITH A ONE INCH GAP AT THE BOTTOM OF THE DOORS. INSTRUCTED TO MAKE FRONT ENTRANCE DOORS TIGHT FIITING.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-302.14 OBSERVED NO PROPER CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK AND OF THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) OBSERVED ALL COOKING EQUIPMENT WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • 5-103.11(B) OBSERVED INADEQUATE HOT WATER AT ALL SINKS IN THE FACILITY. OBSERVED HOT WATER AT THE 3 COMPARTMENT SINK AT 89F AND HAND WASHING SINK IN THE FOOD PREP AREA AND IN THE TOILET ROOM AT 85F DURING THE INSPECTION. INSTRUCTED PERSON IN CHARGE HOT WATER MUST MAINTAIN AT LEAST 110F AT THE 3 COMPARTMENT SINK AND AT LEAST 100F AT THE HAND WASHING SINKS AT ALL TIMES. BY THE END OF THE INSPECTION THE HOT WATER AT THE 3 COMPARTMENT SINK WAS MAINTAINING 110F AND THE HOT WATER AT THE HANDWASHING SINKS WAS MAINTAINING 100F. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE LOCATED IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED FLOORS THRU OUT THE FOOD PREP AREA WITH ACCUMULATED DIRT AND GREASE DEBRIS UNDER ALL EQUIPMENT, UNDER ALL SHELVES AND BEHIND ALL UNITS. INSTRUCTED TO CLEAN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 OBSERVED UNEVEN FLOORS IN VARIOUS AREAS OF THE FOOD PREP AREA. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVÉ AUCUN CERTIFICAT DE FORMATION EN ALLERGIE SUR LE SITE. INSTRUCTION DE MESURE.
  9. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED REACH IN COOLER DOOR GASKET IN POOR CONDITION. INSTRUCTED TO REPAIR. OBSERVED ALUMINUM FOIL BEING USED AS LINER ON THE BOTTOM SHELF OF THE HOT HOLDING UNIT IN THE KITCHEN. INSTRUCTED TO REMOVE AND DISCONTINUE USE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED GREASE BUILDUP ON THE OVEN HOOD. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED TWO MISSING LIGHT SHIELDS FOR THE TWO LIGHTS IN THE KITCHEN AREA. INSTRUCTED TO PROVIDE
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED EMPLOYEE BATHROOM IN NEED OF PROPER VENTILATION. INSTRUCTED TO MAKE BATHROOM WINDOW ACCESSIBILE. OBSERVED 3 COMPARTMENT SINK FAUCET LEAKING. INSTRUCTED TO REPAIR. OBSERVED NO BACK FLOW DEVICE ON THE MOP SINK. INSTRUCTED TO PROVIDE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED NO THERMOMETER IN THE WALK IN COOLER. INSTRUCTED TO PROVIDE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED MOPS AND BROOMS NOT PROPERLY STORED IN THE BACK UTILITY CLOSET. INSTRUCTED TO HANG UP MOPS AND BROOMS WHEN NOT IN USE.
  10. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND BOTH DOORS OF THE TWO DOOR COOLER IN POOR REPAIR; INSTRUCTED TO REPAIR DOORS AT THE TWO DOOR COOLER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE EXPOSED HANDSINK IN THE PREP AREA DRAINING SLOWLY; INSTRUCTED TO HAVE SINK RODDED IF NECESSARY TO DRAIN PROPERLY.
  11. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND THIRTY MOUSE DROPPINGS IN THE CLOSET WHERE THE MOP SINK IS STORED. CLOSET IS CLUTTERED WITH OTHER ITEMS SO I WAS UNABLE TO DETERMINE IF THERE WAS MORE ACTIVITY. INSTRUCTED TO REMOVE DROPPINGS FROM THE CLOSET AND HAVE SERVICE BY THE PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND BOTH DOORS OF THE TWO DOOR COOLER IN POOR REPAIR; INSTRUCTED TO REPAIR DOORS AT THE TWO DOOR COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYER, GRILL, STOVE), INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS THROUGH OUT KITCHEN AROUND UNDER AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT. CLEAN IN UTILITY CLOSET. OBSERVED THE FLOOR IN FRONT OF THE LARGE THREE COMP SINK IN POOR REPAIR; MUST REPAIR FLOOR WHERE NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE EXPOSED HANDSINK IN THE PREP AREA DRAINING SLOWLY; INSTRUCTED TO HAVE SINK RODDED IF NECESSARY TO DRAIN PROPERLY.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST ORGANIZE AND MAINTAIN THE UTILITY CLOSET. INSTRUCTED TO REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
  12. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ICE FOR BEVERAGES STORED IN AN IGLOO COOLER. INSTRUCTED TO PROVIDE AN APPROVED ICE BIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR WALL JUNCTION BEHIND EQUIPMENT WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR WALL JUNCTION.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED A WET MOP STORED ON THE FLOOR. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED FOOD DISPENSING UTENSILS IN BOWLS OF WATER. INSTRUCTED TO STORE UTENSILS ON A CLEAN SURFACE.
  13. Toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR-WALL JUNCTION UNDER THE 3 COMPARTMENT SINKS WITH GREASE BUILD UP AND THE FLOOR UNDER THE COOK LINE WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED NO COLD WATER AT THE MOP SINK. INSTRUCTED TO PROVIDE AND MAINTAIN COLD WATER AT THE MOP SINK.
  14. Réinspection des toiles

    1 infraction

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FRYERS,OVENS,PIPES OF COOKING EQUIPMENT,EXHAUST FAN IN KITCHEN,EXTERIOR OF GARBAGE CAN,DISH RACK.
  15. Toiles

    10 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED IMPROPER TEMPERATURE OF TABLE TOP REACH IN COOLER AT 67.2F WITH READY TO EAT FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING 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 READY TO EAT FOODS IN TABLE TOP REACH IN COOLER AT IMPROPER TEMPERATURES SUCH AS SEVERAL CONTAINERS OF 8LBS. COOKED RICE DATED 7/25/15 59.2F,57.9F,61.0F,59.5F,3 1/2 LBS.SALMON CROQUETTE MIX DATED 7/24 & 7/25 59.5F-61.2F.2 LBS.EGG WHITES 61.8F,58.5F,64.6F. 2LBS. HALF & HALF 59.8F,61.9F,63.7F. 1LB.SAUSAGE 59.7F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.16.7LBS $93.33. (CRITICAL 7-38-005A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF APPX. 50 OR MORE RODENT DROPPINGS ON LOWER SURFACE UNDER 2- DOOR REACH IN COOLER,ON FLOOR NEAR MOP SINK AREA,WALL LEDGE & OUTLET AT SERVICE COUNTER AREA,LEDGE IN DINING AREA ,ON FLOOR AT REAR DOOR,ON FLOOR BEHIND TOILET.ALSO FRONT DOOR NOT TIGHT FITTING AND HOLE IN FLOOR AROUND PIPE IN TOILETROOM.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RODENT PROOF DOOR.PEST CONTROL ARRIVED ON SITE AFTER INSPECTION.(SERIOUS 7-38-020)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE RUST FROM SHELVING UNITS IN TABLE TOP REACH IN COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FRYERS,OVENS,PIPES OF COOKING EQUIPMENT,EXHAUST FAN IN KITCHEN,EXTERIOR OF GARBAGE CAN,DISH RACK.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES IN PREP AREA,DINING AREA.MUST CLEAN DEBRI FROM FLOOR ALONG WALL BASES AND BEHIND EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN FOOD DEBRI AND GREASE FROM WALLS IN PREP AREA.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • EXIGENCES EN MATIÈRE DE MÉTHODES ALIMENTAIRES DE L'IDPH NON MÉT.
  16. Toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ONE PIECE OF FLOOR TILE NEAR THE DEEP FRYER IN THE PREP AREA,IS IN POOR REPAIR,INSTRUCTED TO REPLACE TILE
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SOME CHIP PAINT ON WALL IN THE UTILITY SINK AREA,INSTRUCTED TO REMOVE CHIP PAINT AND REPAINT AREA
  17. Toiles

    0 infraction

  18. Réinspection des toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL COOKED FOODS STORED IN COOLERS MUST BE LABELED AND DATED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: HOOD & FILTERS ABOVE COOKING EQUIPMENT, INTERIORS AND EXTERIORS OF COOLERS (USED & UNUSED), INTERIOR AND EXTERIOR OF ICE CHEST IN FRONT SERVICE COUNTER AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS & AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS, DOOR(S) AND CEILINGS THROUGHOUT FOOD PREP AREA MUST BE CLEANED AND PAINTED. FRONT IN POOR REPAIR, MUST REPAIR IT AT THE BOTTOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE 3 STOPPERS FOR 3 COMP. SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS FOR ALL COOLERS & FREEZERS AND LONG STEM METAL ONES FOR TAKING AND RECORDING PRODUCT TEMPERATURES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELIMINATE CLUTTER IN UPPER STORAGE AREAS (ABOVE 3 COMPARTMENT SINK) IN FOOD PREP AREA.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL EMPLOYEES(FOOD HANDLERS) HANDLING OPEN FOOD ARE REQUIRED TO WEAR HAIR RESTRAINTS. BARE HAND CONTACT MUST BE MINIMIZED, UTENSILS MUST BE WHEREVER POSSIBLE
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP FOUND IMPROPERLY STORED, MUST BE STORED IN A CLEAN CONTAINER WITH SANITARY SOLUTION OR IN ICE CHEST WITH HANDLE UP.
  19. Toiles

    11 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • WALK-IN COOLER FOUND HOLDING AT IMPROPER TEMPERATURE, AIR TEMP RECORDED AT 50.3F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND HAVE IT SERVICED. UNIT ALSO TAGGED HELD FOR INSPECTION WHICH MEANS NO POTENTIALLY HAZARDOUS FOODS CAN BE PLACED IN THIS UNIT UNTIL IT HAS BEEN REPAIRED AND RE-INSPECTED BY THE CDPH. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • GROUND TURKEY-47.7F, DRESSING-47,8F, COOKED CHICKEN-50.1F, COOKED CHICKEN-48.8F, RICE-114F, RICE-48.8F-ALL FOODS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. ALL COOKED FOODS BEING COOLED MUST BE PLACED IN SHALLOW CONTAINERS, LABELED AND DATED WITH TIMES TO AID IN MONITORING PRODUCT DURING THE COOLING PROCESS(140F-70F IN 2 HOURS, 70F-40F IN 4 HOURS = 6 HOURS). CITATION ISSUED-CRITICAL 7-38-005(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL COOKED FOODS STORED IN COOLERS MUST BE LABELED AND DATED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: HOOD & FILTERS ABOVE COOKING EQUIPMENT, INTERIORS AND EXTERIORS OF COOLERS (USED & UNUSED), INTERIOR AND EXTERIOR OF ICE CHEST IN FRONT SERVICE COUNTER AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS & AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS, DOOR(S) AND CEILINGS THROUGHOUT FOOD PREP AREA MUST BE CLEANED AND PAINTED. FRONT IN POOR REPAIR, MUST REPAIR IT AT THE BOTTOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE 3 STOPPERS FOR 3 COMP. SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS FOR ALL COOLERS & FREEZERS AND LONG STEM METAL ONES FOR TAKING AND RECORDING PRODUCT TEMPERATURES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELIMINATE CLUTTER IN UPPER STORAGE AREAS (ABOVE 3 COMPARTMENT SINK) IN FOOD PREP AREA.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL EMPLOYEES(FOOD HANDLERS) HANDLING OPEN FOOD ARE REQUIRED TO WEAR HAIR RESTRAINTS. BARE HAND CONTACT MUST BE MINIMIZED, UTENSILS MUST BE WHEREVER POSSIBLE
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP FOUND IMPROPERLY STORED, MUST BE STORED IN A CLEAN CONTAINER WITH SANITARY SOLUTION OR IN ICE CHEST WITH HANDLE UP.
  20. Toiles

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN INTERIOR OF MOP SINK.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS BEHIND COOK LINE,UNDER COOKING EQUIPMENT AND 3 COMPARTMENT AND MOP SINKS,ALONG WALLS,BEHIND COOLERS AND IN MOP SINK CLOSET. MUST REMOVE FOOD DEBRIS AND GREASE. MUST ALSO CLEAN FLOORS IN BASEMENT AND REMOVE WATER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS BEHIND COOLERS,COOKING EQUIPMENT, AND ALL OTHER HEAVY EQUIPMENT. ALSO CLEAN WALLS IN MOP SINK CLOSET. MUST REMOVE FOOD DEBRIS AND GREASE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE MORE ADEQUATE LIGHTING IN MOP SINK CLOSET AND THROUGHOUT BASEMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE MECHANICAL VENTILATION OR A WINDOW OPEN TO THE AIR IN WASHROOM. MUST REMOVE LEAKY FAUCET AT LARGE 3 COMPARTMENT SINK IN PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER FROM MOP SINK CLOSET AND BETTER ORGANIZE.
  21. Toiles

    2 infractions

    • 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.EXTERIOR REACH IN FREEZER NEED SOME CLEANING.
    • 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.FLOORS BEHIND REACH IN FREEZER NEED CLEANING.

Établissements inspectés à proximité

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web