Aller au contenu
Chargement de la carte…

FOOD LIFE / FOODEASE

835 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Résumé des inspections

FOOD LIFE / FOODEASE a été inspecté 33 fois par Chicago Department of Public Health depuis le 8 décembre 2010. La dernière inspection, le 3 avril 2024, n'a relevé aucune infraction.

5 des 33 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 : Nettoyage et désinfection, Contrôle de la température des aliments et Ravageurs.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

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.

  • 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 22 mai 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 6 inspections distinctes, la plus récente le 2 août 2019. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 6 fois dans 6 inspections distinctes, la plus récente le 10 mars 2021. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 1 juin 2022. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 61 fois dans 21 inspections distinctes, la plus récente le 30 mai 2023. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

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.

33 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    0 infraction

  3. Réinspection des toiles

    6 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED CONTAINERS WITHOUT LABELS ON PIZZA PREP TABLES. INSTRUCTED TO PROVIDE COMMON NAME WHEN ITEMS, SPICES, FLOURS ETC ARE REMOVED FROM ORIGINAL CONTAINER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD EXCESIVE DRIED FOOD DERIS ON WALLS THROUGHOUT PREP, GRILLS, BEVERAGE DISPENSER CABINET, INSIDE ALL COOLING UNITS AND ON PREP TABLES USED FOR STORAGE IN PIZZA PREP. INSTRUCTED TO DEEP CLEAN AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKY PIPE ON HANDSINK IN PREP/DISHWASHING AREA. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDTION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SEE VIOLATION #59.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT #2576215 ON MAY 22, 2023. REPORT STATES "OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM #INSPECTION REPORT #2556593 JUNE 1, 2022. VIOLATION STATES 6-201.11 "Must provide drop ceiling panels above dough mixer and pizza assembly table". INSTRUCTED TO PROVIDE. PRIORITY VIOLATION. #7-42-090. CITATION ISSUED.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • SEE VIOLATION #59.
  4. Toiles

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED IN USE HIGH TEMP DISH MACHINE LOCATED IN REAR PREP NOT PROPERLY SANITIZING UTENSILS/COOKWARE DURING TIME OF INSPECTION. INSTRUCTED TO DISCONTINUE USE, REPAIR TO PROPERLY SANITIZE @ MINIMUM OF 180F. MUST MAINTAIN. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED CONTAINERS WITHOUT LABELS ON PIZZA PREP TABLES. INSTRUCTED TO PROVIDE COMMON NAME WHEN ITEMS, SPICES, FLOURS ETC ARE REMOVED FROM ORIGINAL CONTAINER.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD EXCESIVE DRIED FOOD DERIS ON WALLS THROUGHOUT PREP, GRILLS, BEVERAGE DISPENSER CABINET, INSIDE ALL COOLING UNITS AND ON PREP TABLES USED FOR STORAGE IN PIZZA PREP. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKY PIPE ON HANDSINK IN PREP/DISHWASHING AREA. INSTRUCTED TO REAPIR AND MAINTAIN IN GOOD CONDTION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SEE VIOLATION 60.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2556593 JUNE 1, 2022. VIOLATION STATES 6-201.11 "Must provide drop ceiling panels above dough mixer and pizza assembly table". INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. #7-42-090. CITATION ISSUED.
  5. Toiles

    3 infractions

    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • Cross contamination, observed a food handler handling raw ground beef and then handling hamburger buns with same gloves. Instructed manager to replace gloves and wash hands between handling such items. priority violation 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • food debris noted between wall and grill, Instructed to clean and maintain.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Must provide drop ceiling panels above dough mixer and pizza assembly table.
  6. Réinspection de la plainte

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 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.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • PREVIOUS PRIORITY VIOLATION FROM REPORT #2545475 FROM 12/13/21 NOT CORRECTED; OBSERVED INSUFFICIENT HOT WATER TEMPERATURE AT THE WOMENS RESTROOM HANDWASHING SINKS (MEZZANINE AND 3RD FLOORS), WATER RANGING BETWEEN 60F - 80 F. MUST HAVE MINIMUM WATER TEMPERATURE OF 100F AT ALL WASHBOWL SINKS IN RESTROOMS. MUST REPAIR. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED. MANAGEMENT WAS ABLE TO REPAIR HOT WATER BY END OF INSPECTION. WATER NOW AT 100F.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING HANDWASHING SIGNAGE AT MULTIPLE HANDWASHING SINKS (IN SACRED GROUNDS AND FRANKIES PIZZA). MUST PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND CUTTING BOARDS WITH BLACK, DARK STAINS. MUST DETAIL CLEAN OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR THE HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND A BROWN, GREASY SUBSTANCE AROUND THE HANDLES AND CAULKING OF THE FRONT PREP HANDWASHING SINK AT M BURGER. FOUND A BLACK, MOLD-LIKE BUILD UP ON THE INTERIOR WALLS OF THE WALK-IN COOLER. FOUND DIRT AND GRIME BUILD UP UNDERNEATH THE HOT WATER DISH MACHINE AREA ON THE FLOOR AND WALLS. MUST DETAIL CLEAN SAID AREAS AND MAINTAIN.
  7. Plainte

    10 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (BEEF BURGERS AND CHICKEN SANDWICHES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 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.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED INSUFFICIENT HOT WATER TEMPERATURE AT THE WOMENS RESTROOM HANDWASHING SINKS (MEZZANINE AND 3RD FLOORS), WATER RANGING BETWEEN 60F - 80 F. MUST HAVE MINIMUM WATER TEMPERATURE OF 100F AT ALL WASHBOWL SINKS IN RESTROOMS. MUST REPAIR. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING HANDWASHING SIGNAGE AT MULTIPLE HANDWASHING SINKS (IN SACRED GROUNDS AND FRANKIES PIZZA). MUST PROVIDE.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO WORKING METAL STEM PROBE THERMOMETER ON THE PREMISES CAPABLE OF TAKING HOT AND COLD FOOD TEMPERATURES; THE THERMOMETER'S BATTERY IS DEAD. MANAGEMENT MUST PROVIDE A THERMOMETER TO TAKE HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK FOOD CONTAINERS ON PREMISES WITHOUT A LABEL (FLOUR, SUGAR, ETC.) IN THE FRANKIES PIZZA AREA. INSTRUCTED TO PROVIDE THE COMMON NAME ON BULK CONTAINERS TO PROPERLY IDENTIFY FOOD ITEM.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND CUTTING BOARDS WITH BLACK, DARK STAINS. MUST DETAIL CLEAN OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR THE HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND A BROWN, GREASY SUBSTANCE AROUND THE HANDLES AND CAULKING OF THE FRONT PREP HANDWASHING SINK AT M BURGER. FOUND A BLACK, MOLD-LIKE BUILD UP ON THE INTERIOR WALLS OF THE WALK-IN COOLER. FOUND DIRT AND GRIME BUILD UP UNDERNEATH THE HOT WATER DISH MACHINE AREA ON THE FLOOR AND WALLS. MUST DETAIL CLEAN SAID AREAS AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 3/10/2021 REPORT 2492701 NOT CORRECTED: VIOLATION #58 (2-102.13): MUST PROVIDE PROOF OF ALLERGEN TRAINNG FOR ALL CHICAGO FOOD SANITATON MANAGERS. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090.
  8. Réinspection de la plainte

    1 infraction

    • 58. FORMATION D ' ALLERGÈNE
      • MUST PROVIDE PROOF OF ALLERGEN TRAINNG FOR ALL CHICAGO FOOD SANITATON MANAGERS.
  9. Toiles

    0 infraction

  10. Plainte

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED INSUFFICIENT HOT WATER TEMPERATURE AT WASHBOWLS IN RESTROOMS. OBSERVED METERED FAUCET WATER TEMPERATURE OF 66.5F IN THE WOMENS RESTROOM, AND 66.3F IN THE MENS RESTROOM. MUST HAVE MINIMUM WATER TEMPERATURE OF 100F AT ALL WASHBOWL SINKS IN RESTROOMS. MUST REPAIR. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED NO PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE PEST CONTROL LOG BOOK, COMPLETE WTH IDPH LICENSE, RECENT SERVICE REPORT, ETC. PRIORITY FOUNDATION 7-38-020(C). NO CITATION ISSUED.
    • 58. FORMATION D ' ALLERGÈNE
      • MUST PROVIDE PROOF OF ALLERGEN TRAINNG FOR ALL CHICAGO FOOD SANITATON MANAGERS.
  11. Plainte

    0 infraction

  12. Réinspection de la plainte

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Violation Codes: 5-204.11. Inspector Comments: - MUST INSTALL A HANDWASH SINK IN THE BAKERY PREP ROOM. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • Violation Codes: 3-602.11(A; B:1-4,6,7; C; D). Inspector Comments: - OBSERVED SOME "GRAB AND GO" FOOD ITEMS IN FOOD EASE AND BY THE REGISTERS IN FOOD LIFE WITHOUT PROPER LABELING. MUST PROVIDE. LABEL REQUIREMENT INFORMATION HAS BEEN PROVIDED TO FACILITY AT THIS TIME.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • Violation Codes: 4-301.16. Inspector Comments: - MUST INSTALL FOOD PREPARATION/DUMP SINKS IN THE FOLLOWING FOOD PREP AREAS: THE FOODEASE BAR, THE PIZZA PREP STATION, THE STIR FRY PREP STATION, THE CHINESE PREP STATION, THE GRILL PREP STATION, THE PASTA/BARBECUE PREP STATION, THE MEXICAN PREP STATION.
  13. Plainte

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE BAKERY PREP ROOM. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • - OBSERVED A SLIGHT ACCUMULATION OF PINK/BLACK DEBRIS BUILDUP ON THE INTERIOR OF THE ICE MACHINES IN THE MAIN KITCHEN. MUST REMOVE DEBRIS, DETAIL CLEAN/HAVE SERVICED, AND MAINTAIN. -
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • - OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES IN THE "GRAB AND GO" COOLERS AT FOODEASE: 5# OFCHEESE(47.7F), 2# OF HUMUS(52.7F), 1/2# OF POTATO SALAD(52.3F), 2# OF YOGURT PARFAIT(49.8F), 30# OF SALAD W/ CHICKEN(48.5F), 45# OF YOGURT(44.6F), 3# OF CUT MELON(49.6F) OBSERVED 8GAL OF PASTA SAUCE HELD AT IMPROPER TEMPERATURE (45.4F) IN THE WALK IN COOLER IN THE MAIN KITCHEN. FACILITY CORRECTED VIOLATION ON SITE BY VOLUNTARILY DISCARDING THE FOOD ITEMS WITH A REPORTED VALUE OF $800.00. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • - OBSERVED SOME "GRAB AND GO" FOOD ITEMS IN FOOD EASE AND BY THE REGISTERS IN FOOD LIFE WITHOUT PROPER LABELING. MUST PROVIDE. LABEL REQUIREMENT INFORMATION HAS BEEN PROVIDED TO FACILITY AT THIS TIME. -
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • - OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE AT TIME OF INSPECTION. OBSERVED 100 FRUIT FLIES ON SITE AT TIME OF INSPECTION. OBSERVED 12 FRUIT FLIES IN M BURGER AND APPROX 100 FLIES IN THE MAIN KITCHEN BY THE ICE MACHINES. MUST REMOVE ALL FRUIT FLIES, DETAIL CLEAN, SANITIZE, AND MAINTAIN AREAS. RECOMMENDED TO CONTACT PEST CONTROL PROVIDER FOR FURTHER SERVICE AND INSTRUCTION. PRIORITY FOUNDATION VIOLATION#:7-38-020(A). CITATION ISSUED. -
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • - OBSERVED THE CUTTING BOARD IN THE PIZZA PREP AREA STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE, AND MAINTAIN. -
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • - MUST INSTALL FOOD PREPARATION/DUMP SINKS IN THE FOLLOWING FOOD PREP AREAS: THE FOODEASE BAR, THE PIZZA PREP STATION, THE STIR FRY PREP STATION, THE CHINESE PREP STATION, THE GRILL PREP STATION, THE PASTA/BARBECUE PREP STATION, THE MEXICAN PREP STATION. -
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • - OBSERVED BROKEN FLOOR TILES IN THE FOLLOWING AREAS: IN THE STIR FRY STATION, IN THE COMFORT FOOD STATION, AND THROUGHOUT THE MAIN KITCHEN. OBSERVED BROKEN WALL TILES IN THE STIR FRY STATION. OBSERVED BROKEN/MISSING CEILING TILES IN THE MAIN KITCHEN BY THE ICE MACHINES AND WALK IN COOLERS. OBSERVED STAINED CEILING TILES IN BIG BOWL STATION. MUST REPLACE/REPAIR AREAS AND MAINTAIN. -
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • - OBSERVED EXCESSIVE STANDING WATER THROUGHOUT THE MAIN KITCHEN PREP, DISHWASHING AND STORAGE AREAS. MUST REMOVE WATER, DETAIL CLEAN, AND MAINTAIN FLOOR. OBSERVED EXCESSIVE GREASE ON THE FLOOR BY THE FRYERS IN M BURGER AND BEHIND THE COOKING EQUIPMENT IN THE STIR FRY STATION. MUST DETAIL CLEAN AND MAINTAIN AREA. -
  14. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE BAKERY PREP ROOM. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • - OBSERVED FOODS HELD IN THE WALK IN COOLER AT IMPROPER TEMPERATURES. OBSERVED 4# PASTA SAUCE (DATE MARKED 6/13/19) HELD AT 49.3F AND 51.4F. MUST COLD HOLD FOODS AT 41F OR BELOW. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE FOOD ITEMS WITH A REPORTED VALUE OF $20. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • - OBSERVED SOME "GRAB AND GO" FOOD ITEMS IN FOOD EASE AND BY THE REGISTERS IN FOOD LIFE WITHOUT PROPER LABELING. MUST PROVIDE. LABEL REQUIREMENT INFORMATION HAS BEEN PROVIDED TO FACILITY AT THIS TIME. -
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • - OBSERVED FOOD ITEMS STORED DIRECTLY UNDER SEWAGE LINES IN THE FOODEASE DRY STORAGE ROOM. MUST REMOVE AND STORE ALL FOOD ITEMS/UTENSILS AWAY FROM SOURCES OF POTENTIAL CONTAMINATION. -
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • - OBSERVED THE CUTTING BOARD IN THE GRILL STATION PREP AREA STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE. -
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • - MUST INSTALL FOOD PREPARATION/DUMP SINKS IN THE FOLLOWING FOOD PREP AREAS: THE FOODEASE BAR, THE PIZZA PREP STATION, THE STIR FRY PREP STATION, THE CHINESE PREP STATION, THE GRILL PREP STATION, THE PASTA/BARBECUE PREP STATION, THE MEXICAN PREP STATION. -
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • - OBSERVED A SLIGHT LEAK AT THE FAUCET OF THE HANDWASH SINK IN THE COMFORT FOOD STATION. MUST REPAIR AND MAINTAIN. -
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • - OBSERVED BROKEN FLOOR TILE IN THE MITY NICE COOK LIKE. MUST REPAIR AND MIANTAIN. OBSERVED STAINED CEILING TILES IN THE MITY NICE DISH PIT. MUST REPLACE AND MAINTAIN. -
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • - MUST PROVIDE ADDITIONAL LIGHTING IN THE BARBECUE FOOD PREP STATION. LIGHTING IN ALL FOOD PREP AREAS MUST BE AL LEAST 50 FOOT CANDLES (540 LUX). OBSERVED SOME BURNT OUT LIGHT BULBS IN THE COFFEE PREP STATION. MUST REPLACE AND MAINTAIN. -
  15. Toiles

    8 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(D) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 NO CONSUMER ADVISORY ON PREMISES WITH DISCLOSURE AND REMINDER. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 OBSERVED SOME PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER MUST REPLACE DAMAGED DOOR RUBBER GASKETS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 CEILING TILES HEAVILY FOOD STAINED/OIL STAINED ABOVE BIG BOWL PREP AREA ALSO OBSERVED DUST BUILD UP ON CEILING INSIDE PASTRY WALK IN COOLER. INSTRUCTED MANAGER MUST REPLACE SAID STAINED CEILING TILES THROUGHOUT BIG BOWL PREP AREA AND CLEAN CEILING INSIDE PASTRY WALK IN COOLER.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15(B) DIPPER WELL AT DESSERT STATION NOT WORKING. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SAID DIPPER WELL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 OBSERVED LOW FLOOR GROUT AT SOME PREP AND DISHWASH AREAS. INSTRUCTED MANAGER MUST REGROUT LOW FLOOR TILES, FLOOR MUST BE SMOOTH AND EASY TO CLEAN/DRY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED STANDING WATER ON FLOOR BETWEEN PASTA AND BBQ PREP AREAS. INSTRUCTED MANAGER MUST KEEP FLOOR DRY/CLEAN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-202.11(A) CEILING LIGHT COVERS MISSING AND LIGHT BULBS NOT WORKING ABOVE MAIN DISHWASH 4-COMPARTMENT SINK. INSTRUCTED MANAGER MUST PROVIDE WORKING LIGHT BULBS AND CEILING LIGHT COVERS ABOVE 4-COMPARTMENT SINK.
  16. Toiles

    1 infraction

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOOD NOT PROTECTED. OBSERVED NO ADEQUATE SNEEZE GUARDS LOCATED BY THE SALAD SERVING STATION. AT THE TIME OF THE INSPECTION POTENTIALLY HAZARDOUS FOODS (CHOPPED GREENS, CHICKEN) WERE SET UP IN SAID AREA. INSTRUCTED TO ALWAYS HAVE ADEQUATE SNEEZE GUARDS TO PROTECT FROM CONTANMINATION. SERIOUS VIOLATION 7-38-005(A).
  17. Réinspection des toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SEVERAL PREP COOLERS IN POOR REPAIR, FRAME WITH EXPOSED WOOD, MISSING GASKETS ON DOORS, DOORS NOT CLOSING TIGHTLY. INSTRUCTED TO REPAR ALL COOLERS AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT BETWEEN FLOOR TILES THROUGH OUT PREP AND DISH WASHING AREAS TRAPPING WASTE WATER AND FOOD DEBRIS. INSTRUCTED TO RE-GROUT. ALSO STANDING WATER ALONG WALL BASE IN POT STORAGE ROOM, INSTRUCTED TO ELIMINATE STANDING WATER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOOD STAINES IN PASTRIES KITCHEN WOODEN WALL, INSTRUCTED TO INSTALL A SMOOTH SURFACE THAT'S EASILY CLEANABLE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INADEQUATE LIGHTING IN PIZZA STATION ABOVE HAND WASH SINK, MISSING LIGHT SHIELD AT MAIN KITCHEN CEILING LIGHT FIXTURE AND PASTRIES DISPLAY CASE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INACCURATE AND BROKEN METAL STEM THERMOMETERES WITH COOKS, MISSING AND IMPROPERLY PLACED REFRIGERATION THERMOMETER, INSTRUCTED TO PROVIDE GOOD WORKING THERMOMETER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • SEVERAL FOOD HANDLERS WITH BEARD NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  18. Toiles

    10 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • INADEQUATE UTENSILS SANITIZING, FOUND HIGH TEMP DISH WASHING MACHINE FINAL RINSE AT 140F WHILE MACHINE BEING USED, INSTRUCTED TO MAINTAIN 180F FOR FINAL RINSE. MACHINE IS TAGGED, NOT ALLOWED TO USE MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED. CRITICAL CITAION ISSUED 7-38-030.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • SEVERAL BULK-FOOD CONTAINERS NOT LABELED IN KITCHEN, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • LARGE POTS STORED IMPROPERLY ALLOWING WATER TO BE STAGNATE , INSTRUCTE TO KEEP UP SIDE DOWN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SEVERAL PREP COOLERS IN POOR REPAIR, FRAME WITH EXPOSED WOOD, MISSING GASKETS ON DOORS, DOORS NOT CLOSING TIGHTLY. INSTRUCTED TO REPAR ALL COOLERS AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BOTTOM PR PREP COOLERS NOT CLEAN, FOOD DEBRIS AND STANDING WATER NOTED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT BETWEEN FLOOR TILES THROUGH OUT PREP AND DISH WASHING AREAS TRAPPING WASTE WATER AND FOOD DEBRIS. INSTRUCTED TO RE-GROUT. ALSO STANDING WATER ALONG WALL BASE IN POT STORAGE ROOM, INSTRUCTED TO ELIMINATE STANDING WATER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOOD STAINES IN PASTRIES KITCHEN WOODEN WALL, INSTRUCTED TO INSTALL A SMOOTH SURFACE THAT'S EASILY CLEANABLE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INADEQUATE LIGHTING IN PIZZA STATION ABOVE HAND WASH SINK, MISSING LIGHT SHIELD AT MAIN KITCHEN CEILING LIGHT FIXTURE AND PASTRIES DISPLAY CASE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INACCURATE AND BROKEN METAL STEM THERMOMETERES WITH COOKS, MISSING AND IMPROPERLY PLACED REFRIGERATION THERMOMETER, INSTRUCTED TO PROVIDE GOOD WORKING THERMOMETER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • SEVERAL FOOD HANDLERS WITH BEARD NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  19. Toiles

    15 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND A SINGLE SERVICE CUP IN A CONTAINER OF SALAD DRESSING USED TO DISPENSE DRESSING. INSTRUCTED TO USE A HANDLED SCOOP TO PROPERLY DISPENSE DRESSING AND TO STORE THE SCOOP IN THE FOOD WITH THE HANDLE FACING UP OR IN A SEPERATE CONTAINER IN BETWEEN USE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE PERMANENTLY STAINED, DEEP GROOVED CUTTING BOARDS BEHIND THE STIR FRY BAR AT FOODLIFE AND ALSO THE CUTTING BOARDS AT THE REAR SALAD PREP FOR MITY NICE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • THE LOWER REACH-IN COOLER BEHIND STIR FRY BAR AT FOODEASE HAS DAMAGED PLASTIC TRIP THAT IS CHIPPED AND IN POOR REPAIR. INSTRUCTED TO REPLACE TRIM TO PREVENT ANY PIECES FROM CAUSING POTENTIAL PHYSICAL CONTAMINATION- MAINTAIN EQUIPMENT.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE OLD TAPE FROM THE FOOD STORAGE RACKS IN THE WALK-IN COOLER AT THE MAIN KITCHEN PREP AT MITY NICE AND MAINTAIN A SMOOTH EASILY CLEANABLE SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN LOWER COMPARTMENT OF THE DEEP FRYERS AT BIG BOWL STATION AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN THE SIDES OF COOKING EQUIPMENT, ICE CREAM MACHINE DISPENERS, AND LIQUID SPLATTER IN THE REACH-IN COOLER UNDER ICE CREAM CONDIMENTS AT M BURGER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN UNDER THE EXPOSED HAND SINK INCLUDING THE GREASE TRAP, WATER PIPES, AND CORNER OF THE FLOORS TO REMOVE BUILDUP AT THE PIZZA BAR AT FOODLIFE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR COMPARTMENT OF THE COCA COLA MACHINE AT FOODEASE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS THROUGHOUT M BURGER TO REMOVE FOOD DEBRIS BUILDUP (SALAD, TOMATOES, PICKLES, ETC.)
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE CORNER OF THE FLOORS IN THE WALK-IN MEAT COOLER IN MAIN KITCHEN AT MITY NICE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REMOVE DUST BUILDUP FROM THE CEILING TILES ABOVE THE ICE MACHINES IN THE MAIN KITCHEN AT MITY NICE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE SPLATTER ON THE WALLS SURROUNDING THE HOT WATER HEATER AT M BURGER AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE BURNT OUT LIGHT BULB IN THE HOOD VENT AT THE STIR FRY BAR AND DETAIL CLEAN THE REMAINING LIGHT SHIELDS TO REMOVE GREASE DEBRIS BUILDUP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • DUST BUILDUP IN THE CEILING VENT ABOVE THE COFFEE PREP AT SACRED GROUNDS COFFEE AT FOODLIFE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND CLUTTER ITEMS: BOXES, GARBAGE, REFUSE, ETC. AT THE BACK DOOR BEHIND THE MAIN KITCHEN. INSTRUCTED TO RELOCATE ITEMS TO DUMPSTER AREA AND MAINTAIN.
  20. Plainte

    9 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN HEAVY COOKING EQUIPMENT AT HOT COOK LINE OF MITYNICE AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR BOTTOM OF ICE CREAM FREEZER AT END OF COOK LINE IN MITYNICE AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN/SANITIZE FOOD SHELVES IN MITYNICE WALK-IN COOLER OF ENCRUSTED FOOD BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED EXCESSIVE WATER ON THE FLOOR OF THE MITYNICE CLEAN DISH AREA. MUST MAINTAIN THE FLOOR DRY. DETAIL CLEAN FLOOR AT COOK LINE OF MITY NICE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN DRAIN AT FLOOR IN BAKERY AREA OF MITYNICE OF DEBRIS BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR OF GRILL AREA AT M BURGER OF DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS IN ALL WALK-IN COOLERS OF MITYNICE AND FOOD LIFE OF FOOD SPILLS AND DEBRIS. CLEAN FLOOR IN SALAD STATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR DAMAGED WALL AT BASE BY WALK-IN COOLER IN MITYNICE AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER AROUND 3-COMP SINK AREA, ORGANNIZE AND MAINTAIN IN M BURGER.
  21. Plainte

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR BOTTOM/EXTERIOR OF DEEP FRYER OF GREASE BUILD UP IN MEXICO STATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR UNDER EXPOSED HAND WASH SINK IN COMFORT FOOD STATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR IN WALK-IN COOLERS OF MYTNICE AND FOOD LIFE OF FOOD DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR BEHIND CUSTOMER SERVICE COUNTER AND THROUGHOUT GILL AREA AND AT REAR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LEAK AT FAUCET OF EXPOSED HAND SINK AT THE STIR FRY STATION. MUST REPAIR.
  22. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: KETCHUP STORAGE RACK OF ENCRUSTED FOOD SPILLS AT REAR IN M BURGER, EXTERIOR OF COOKING EQUIPMENT IN BARBEQUE STATION AND GREASE BUILD-UP AT HOOD IN STIR FRY STATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS IN THE FOLLOWING AREAS: UNDER COOKING EQUIPMENT IN PREP AREA, WALK-IN COOLERS/FREEZERS AND STORAGE SHELVES AT REAR OF M BURGER. WALK-IN COOLERS/FREEZERS OF FOOD LIFE AND MITYNICE, ALSO BEHIND DISHMACHINE IN FOOD LIFE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE MISSING/DAMAGED LIGHT SHIELDS BY 3-COMP SINK AT M BURGER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • RECOMMEND DESIGNATING EXISTING PREP SINK IN BIG BOWL PREP AREA AS EXPOSED HAND WASH SINK OR PROVIDE EXPOSED HAND WASH SINK IN SAME.
  23. Toiles

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (TUNA SALAD, RICE, POTATOES AND SALMON) IN PREP COOLERS AT IMPROPER TEMPERATURES 47.4F-52.1F. MANAGER VOLUNTARILY DISCARDED AND DENATURED 80LBS OF FOOD VALUED AT $75. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED MISSING GROUT BETWEEN FLOOR TILES. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN THE FLOOR TILES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED A HOLE IN THE WALL IN THE REAR LARGE POT/PAN DRYING ROOM NEXT TO THE 4 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE FOLLOWING LEAKS: MITY NICE BAR 3 COMPARTMENT SINK FAUCET BASE, MAIN PREP AREA 4 COMPARTMENT SINK RIGHT FAUCET BASE, FOODEASE PREP AREA 3 COMPARTMENT SINK LEFT FAUCET BASE AND THE BAKERY PREP ARE PLUMBING UNDER THE 2 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  24. Suspected Food Poisoning Re-inspection

    8 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR THE TORN DOOR GASKET FOR THE PIZZA PREP COOLER. REPLACE THE STAINED CUTTING BOARDS FOR THE STIR FRY AND JUICE BAR AREAS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE ANY CRACKED PLASTIC FOOD STORAGE CONTAINERS IN THE MITY NICE AND FOODEASE PREP AREAS. REPLACE THE MICROWAVE AT THE END OF THE MITY NICE COOK'S LINE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING EQUIPMENT: FOODEASE SANDWICH COOLER, DESSERT COOLER, GRILL COOLER, FAN GUARD FOR THE PRODUCE WALK-IN COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOOD DEBRIS FROM THE WATER LINES IN THE JUICE BAR PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR OF THE BREAKFAST/PIZZA STATION. REGROUT THE FLOOR OF THE BIG BOWL PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED EXCESSIVE WATER ON THE FLOOR OF THE MITY NICE CLEAN DISH AREA AND BAKERY PREP AREA UNDER THE 1 BURNER STOVE. MUST MAINTAIN THE FLOOR DRY. DETAIL CLEAN THE EXCESSIVE GREASE ON THE FLOOR OF THE STIR FRY AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE BASEBOARD BEHIND THE COOKING EQUIPMENT IN THE BARBEQUE AREA. DETAIL CLEAN THE CEILING TILES IN THE BARBEQUE AREA. DETAIL CLEAN THE GREASE ON THE WALL OF THE STIRFRY AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR THE OPENING IN THE FRP WALLBOARD IN THE MITY NICE CLEAN DISH STORAGE AREA. CLEAN THE WALL BEHIND THE OVEN AND 1 BURNER STOVE IN THE BAKERY PREP AREA. CLEAN THE BASEBOARD AND WOOD WALLS AND CEILING IN THE JUICE BAR PREP AREA. DETAIL CLEAN THE BASEBOARD IN THE CORNER OF THE PASTA PREP AREA.
  25. Empoisonnement alimentaire présumé

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE FOODEASE PREP AREA, PASTRY PREP KITCHEN, MITY NICE KITCHEN PREP AREA AND MITY NICE CLEAN DISH AREA. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR THE TORN DOOR GASKET FOR THE PIZZA PREP COOLER. REPLACE THE STAINED CUTTING BOARDS FOR THE STIR FRY AND JUICE BAR AREAS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING EQUIPMENT: FOODEASE SANDWICH COOLER, DESSERT COOLER, GRILL COOLER, FAN GUARD FOR THE PRODUCE WALK-IN COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR OF THE BREAKFAST/PIZZA STATION. REGROUT THE FLOOR OF THE BIG BOWL PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE BASEBOARD BEHIND THE COOKING EQUIPMENT IN THE GRILL AREA AND BARBEQUE AREAS. DETAIL CLEAN THE CEILING TILES IN THE BARBEQUE AREAS AND CEILING OF THE SOUP AREA. DETAIL CLEAN THE GREASE ON THE WALL OF THE STIRFRY AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAK UNDER THE 1 COMPARTMENT PREP SINK IN THE JUICE BAR.
  26. Réinspection de la plainte

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CRACKED PLASTIC FOOD STORAGE CONTAINERS WHICH ARE NO LONGER SMOOTH AND EASILY CLEANABLE. MUST DISCARD ALL CRACKED FOOD STORAGE CONTAINERS. REPLACE THE RUSTED WIRE STORAGE RACK INSIDE OF THE PIZZA PREP COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT THE FLOOR TILES AND REPLACE BROKEN FLOOR TILES IN THE PIZZA/BREAKFAST STATION AND JUICE BAR PREP AREAS.
  27. Plainte

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES. OBSERVED MUSHROOM GRAVY AT 49.2F, ROASTED PEPPERS AT 46.0F, MINESTRONE SOUP AT 43.8F, CLAM CHOWDER AT 43.5F, COOKED CHICKEN AT 47.8F. MANAGEMENT VOLUNTARILY DISCARDED 224# OF FOOD WORTH $104. CRITICAL VIOLATION 7-38-005A.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LIVE FRUIT FLIES IN THE FOODEASE FOOD PREP AREA. APPROXIMATELY 35 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILING OF THE PREP AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CRACKED PLASTIC FOOD STORAGE CONTAINERS WHICH ARE NO LONGER SMOOTH AND EASILY CLEANABLE. MUST DISCARD ALL CRACKED FOOD STORAGE CONTAINERS. REPAIR THE DOOR HINGE FOR THE PREP WALK-IN COOLER SO THAT THE DOOR CLOSES PROPERLY. REPLACE THE RUSTED WIRE STORAGE RACK INSIDE OF THE PIZZA PREP COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR OF THE GRILL PREP COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT THE FLOOR TILES AND REPLACE BROKEN FLOOR TILES IN THE PIZZA/BREAKFAST STATION, BBQ PREP AREA, LETTUCE WALK-IN COOLER, STIR FRY AND JUICE BAR PREP AREAS. DETAIL CLEAN THE FLOOR BEHIND AND AROUND THE GRILL PREP COOLER.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE THE MISSING LIGHT SHIELD ABOVE THE PASTRY PREP TABLE.
  28. Réinspection de la plainte

    0 infraction

  29. Plainte

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • INADEQUATE INSECTS CONTROL, FOUND 6 LIVE COCKROACHES CRAWLING AT CLEAN UTENSILS STORAGE ROOM WALLS AND CEILING. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTERIOR OF ICE MAKER NOT CLEAN, DARK FILM NOTED ON TOP PORTION, 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
      • MISSING GROUT AT KITCHEN FLOOR TILES AND IN DISHROOM, INSTRUCTED TO GROUT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DAMAGED SECTIONS OF WALL TILES, BASEBOARD OF WALK-IN COOLER INTERIOR ARE BROKEN, GREASE BUILD-UP ON CHINESE FOOD STATION CEILING. INSTRUCTED MGR TO CLEAN AND REPAIR WALLS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MSSING SEVERAL LIGHT SHIELDS AT KITCHEN CEILING LIGHT FIXTURE. INSTRUCTED TO INSTALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • DUST BUILD-UP NOTED ON VENTILATION HOOD ABOVE LARGE TOASTER OVEN, INSTRUCTED TO CLEAN AND MAITAIN.
  30. Plainte abrégée

    1 infraction

    • 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. FOOD DEBRIS NOTED ON DELI MEAT SLICER AND CLEAN UTENSILS CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN.
  31. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MISSING/BROKEN WALK-IN COOLER COVING AT BOTH SIDES OF DOOR (REAR SECTION OF MAIN KITCHEN & BROKEN COOLER DOOR GASKETS MUST BE REPLACED, IF WORN-OUT. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLBASES AT MOST OF THE COOKING KIOSK MUST BE FREE OF DEBRIS/FOOD/DIRT BUILD-UP; POOR FLOOR GROUTING AT VEGETABLE W.I.C. & MISSING OR LOOSE METAL PLATES AT BASE OF COOLER DOORS MUST FIXED/SEALED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ANY OPENINGS AROUND PIPES AT THE 'JUICE BAR' KIOSK MUST BE SEALED; ANY HOLES AROUND CONDUITS ON CEILING TILES MUST BE COVERED ALSO; CAULKING ALONG SPLACHGUARDS OF SINKS & DISHMACHINE MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
  32. Toiles

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • INADEQUATE PEST CONTROL (7-38-020). FOUND 21-SMALL/FRUIT FLIES ON A WALL OF CLIPBOARDS AT BAKING AREA; 9-ON BOXES & BAGS OF PRODUCT AT REAR CORNER OF THIS AREA; 12-ON WOODEN CEILING BORDER AT THE "STIR-FRY" KIOSK; 8-ON WALL TO THE LEFT OF MOP SINK. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MISSING/BROKEN WALK-IN COOLER COVING AT BOTH SIDES OF DOOR (REAR SECTION OF MAIN KITCHEN) & BROKEN COOLER DOOR GASKETS MUST BE REPLACED. CUTTING BOARDS MUST BE REPLACED IF WORN OUT. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GASKETS OF MOST SMALL COOLER DOORS IN VARIOUS KIOSK, SHELVINGS BELOW PREP TABLES, & COMPRESSORS MUST BE KEPT CLEAN & FREE OF DUST/FOOD DEBRIS. EXHAUST VENTS AT BOTH ENDS OF DISHMACHINE MUST BE KEPT CLEAN ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THRU-OUT DISHROOM, AT COOK'S LINE & AT "STIR-FRY KIOSK MUST BE KEPT DRY. FLOORS ALONG WALLBASES AT MOST OF THE COOKING KIOSK MUST BE FREE OF DEBRIS/FOOD/DIRT BUILD-UP (ESP. AROUND PIPES ON THE FLOOR/DRAINS). POOR FLOOR GROUTING VEGETABLE W.I.C. & MISSING OR LOOSE METAL PLATES AT BASE OF COOLER DOORS MUST BE FIXED/SEALED. FLOORS INSIDE 2-SMALL ROOMS BESIDE THE "STIR-FRY" KIOSK & BEHIND WALK-IN COOLERS AT REAR OF MAIN KITCHEN MUST BE DETAILED CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ANY OPENINGS AROUND PIPES AT THE 'JUICE BAR" KIOSK MUST BE SEALED; ANY HOLES AROUND CONDUITS ON CEILING TILES MUST BE COVERED ALSO. CAULKING ALONG SPLASH GUARDS OF SINKS & DISHMACHINE MUST BE REPLACED- (MISSING/BROKEN/MOLDY). The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WATER LEAK NOTED UNDER 3-COMP SINK (2-SECTIONS), AT COOK'S LINE-MUST FIX. ANY LEAKY FAUCETS AT HANSINKS/PREP SINKS MUST BE ADDRESSED ALSO. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ANY MILK/BREAD CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
  33. Toiles

    7 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS IE...SERVING PLATES IN KIOSK MUST BE PROTECTED, INVERTED FROM FOOD SPLATTERS.
    • 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. CUTTING BOARDS IN POOR REPAIR. MUST REPLACE AND MAINTAIN.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: COOKING EQUIPMENT IN MAIN KITCHEN, AND VARIOUS KIOSKS. MUST CLEAN FOOD SPILLS AND GREASE BUILD UP. MUST CLEAN AND MAINTAIN. ICE MACHINES IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 THROUGH OUT REAR PREP AREA IN NEED OF DETAIL CLEANING UNDER AND AROUND EQUIPMENT. FLOORS IN NEED OF REGROUTING IN VARIOUS AREAS. MUST CORRECT AND MAINTAIN AT ALL TIMES. COVING IN NEED OF REPAIR AT SALAD STATION.
    • 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. Use dustless cleaning methods. WALLS IN VARIOUS AREAS OF MAIN KITCHEN AND VARIOUS KIOSKS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS AND BUILD UP, CEILING TILES IN MAIN KITCHEN MISSING MUST REPLACE. CEILING IN DESASERT KIOSK IN NEED OF CLEANING TO REMOVE SPLATTERS. CEILING AT THE MARKET AREA IN NEED OF CLEANING TO REMOVE CHIPPING PAINT AT OPEN CEILING. MUST REMOVE PAINT CHIPS. HOLES IN WALLS MUST BE SEALED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION HOODS IN NEED OF CLEANING TO REMOVE GREASE BUILD-UP. AIR VENTS IN WALK IN COOLER FOR MIGHTY NICE IN NEED OF CLEANING TO REMOVE DUST. POP GUNS IN MIGHTY NICE BAR IN NEED OF DRAIN LINES. MUST INSTALL AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS FOR ICE MUST BE STORED IN A CLEAN SANITIZED CONTAINER.

Établissements inspectés à proximité

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