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FOX & OBEL

401 E ILLINOIS ST, CHICAGO, IL 60611 · Restaurant

Résumé des inspections

FOX & OBEL a été inspecté 18 fois par Chicago Department of Public Health depuis le 16 juillet 2010. La dernière inspection, le 28 août 2014, n'a relevé aucune infraction.

4 des 18 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Protection des aliments contre la contamination.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 11 fois dans 7 inspections distinctes, la plus récente le 15 juillet 2013. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 15 juillet 2013. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 une fois le 9 mars 2011. Par exemple : SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC

  • 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 40 fois dans 14 inspections distinctes, la plus récente le 17 juillet 2013. Par exemple : ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 20 fois dans 11 inspections distinctes, la plus récente le 17 juillet 2013. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

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.

18 inspections

  1. Toiles

    0 infraction

  2. Suspected Food Poisoning Re-inspection

    0 infraction

  3. Suspected Food Poisoning Re-inspection

    4 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • EVIDENCE OF INSECTS ACTIVITY STILL EXISTING, FOUND 12 LIVE COCKROACHES CRAWLING AND NESTING AT KITCHEN AND DISH WASHING AREA WALLS, OVER 30 LIVE FRUIT FLIES FOUND IN SAME AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS WITH FOOD DEBRIS. CLEAN ALL PREP TABLES, FOOD STORAGE CONTAINERS AND STORAGE SHELVES THROUGHOUT THE PREP AREAS. CLEAN DUST FROM WIRES AND CABLES ABOVE THE PREP LINE COOLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • SEVERAL AREAS OF KITCHEN FLOORS STILL NOT GROUTED, INSTRUCTED TO GROUT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FRESH WATER LEAK UNDER 3-COMP SINK IN THE BUTCHER AREA. INSTRUCTED TO REPAIR, ALSO REPALCE THE GASKET AT THE GREASE TRAP IN SAME AREA.
  4. Suspected Food Poisoning Re-inspection

    9 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1353509 ON 7/5/13 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES THROUGHOUT THE MAIN PREP KITCHEN. OVER 200 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE FOOD PREP AREAS. ALSO, APPROXIMATELY 30 LIVE COCKROACHES WERE OBSERVED ON THE WALL OF THE PREP AREA BEHIND THE COOKING EQUIPMENT AND WALL AND FLOOR OF THE BAKERY PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. CRITICAL VIOLATION 7-42-090.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • VOIR VIOLATION #14.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE THE STAINED CUTTING BOARDS ALONG THE PREP LINE. REPLACE THE TORN DOOR GASKETS INSIDE OF THE BAKERY PREP COOLER. OBSERVED A MISSING DOOR FOR THE PASTRY DISPLAY CASE IN THE RETAIL AREA. MUST REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS WITH FOOD DEBRIS. CLEAN ALL PREP TABLES, FOOD STORAGE CONTAINERS AND STORAGE SHELVES THROUGHOUT THE PREP AREAS. CLEAN DUST FROM WIRES AND CABLES ABOVE THE PREP LINE COOLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT THE FLOORS IN THE DISHWASH AREA, PREP LINE, MOP SINK AND BAKERY AREA. DETAIL CLEAN ALL FLOOR DRAINS IN THE PREP AREAS TO ELIMINATE PEST HARBORAGE. ELIMINATE ALL STANDING WATER IN THE DISHWASHING ROOM. DETAIL CLEAN THE FLOORS OF THE WALK-IN FREEZER AND WALK-IN COOLERS. DETAIL CLEAN THE GREASE ON THE FLOOR UNDER THE COOKING EQUIPMENT. DETAIL CLEAN THE FLOOR THROUGHOUT THE FOOD PREP AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA. REPLACE BADLY STAINED CEILING TILES AROUND THE BAKERY OVEN. MUST SEAL ANY OPENINGS IN THE WALLS OF THE PREP AREAS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY FREEZER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A VACUUM PACKAGING MACHINE IN THE MEAT DEPARTMENT CUTTING ROOM. MANAGEMENT INSTRUCTED NOT TO USE WITHOUT A HACCP PROGRAM THAT HAS BEEN SUBMITTED AND APPROVED BY CDPH. MACHINE TAGGED HELD FOR INSPECTION. REPAIR THE LEFT HANDSINK IN THE MEN'S CUSTOMER WASHROOM.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
  5. Empoisonnement alimentaire présumé

    13 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • OBSERVED NO SHELLFISH TAGS STORED WITH THE OYSTERS IN THE MEAT DEPARTMENT DISPLAY COOLER. MANAGEMENT INSTRUCTED TO STORE ALL SHELLFISH TAGS WITH THE PRODUCT UNTIL IT IS SOLD, AND THEN KEEP THEM FOR 90 DAYS AFTER THE PRODUCT HAS BEEN SOLD. MANAGEMENT DISCARDED 1# OF OYSTERS WORTH $10. CRITICAL VIOLATION 7-38-005B-2
    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED LINE PREP COOLERS AT 58.0F AND 58.2F. POTENTIALLY HAZARDOUS FOODS SUCH AS SAUSAGE AND EGGS WERE STORED IN THE COOLERS. BOTH UNITS WERE TAGGED HELD FOR INSPECTION. MUST MAINTAIN BOTH COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS IN THE PREP LINE COOLERS: HAMBURGERS AT 52.3F, EGGS AT 46.2-51.9F, SAUSAGE AT 58.6F, CHORIZO AT 52.5F, WHIPPING CREAM AT 59.1F, SEAFOOD SALAD SANDWICH AT 53.7F. OBSERVED THE FOLLOWING FOODS IN THE DELI DISPLAY COOLERS: CHICKEN BREAST AT 50.3F, LASAGNA AT 49.4F, CHOPPED LIVER AT 44.9F, CHICKEN SALAD AT 44.4F, PULLED PORK AT 50.0F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $1200. CRITICAL VIOLATION 7-38-005A.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED NO PAPER TOWELS AT 2 OF THE HANDWASHING SINKS IN THE MAIN KITCHEN AREA AT THE END OF THE PREP LINE NEAR THE DRY STORAGE AND IN THE BAKERY PREP AREA. MANAGEMENT PROVIDED PAPER TOWELS AT BOTH SINKS AT MY REQUEST. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LIVE FRUIT FLIES THROUGHOUT THE MAIN PREP KITCHEN. OVER 200 LIVE FRUIT FLIES WERE OBSERVED ON WALLS, CEILING AND EQUIPMENT IN THE FOOD PREP AREA. ALSO, ONE COCKROACH WAS OBSERVED ON THE WALL OF THE PREP AREA BEHIND THE COOKING EQUIPMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • OBSERVED AN EXPOSED HANDWASHING SINK IN DISREPAIR IN THE CAFE PREP AREA. NO HOT WATER WAS AVAILABLE AT THE HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT THE HANDSINK. VIOLATION WAS CORRECTED UPON MY RETURN ON 7/8/13. SERIOUS VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE THE STAINED CUTTING BOARDS ALONG THE PREP LINE. REPLACE THE TORN DOOR GASKETS INSIDE OF THE BAKERY PREP COOLER. OBSERVED A MISSING DOOR FOR THE PASTRY DISPLAY CASE IN THE RETAIL AREA. MUST REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS WITH FOOD DEBRIS. CLEAN ALL PREP TABLES, FOOD STORAGE CONTAINERS AND STORAGE SHELVES THROUGHOUT THE PREP AREAS. CLEAN DUST FROM WIRES AND CABLES ABOVE THE PREP LINE COOLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT THE FLOORS IN THE DISHWASH AREA, PREP LINE AND MOP SINK. REPLACE FLOOR TILES AROUND THE FLOOR DRAIN OF THE MOP SINK. DETAIL CLEAN ALL FLOOR DRAINS IN THE PREP AREAS TO ELIMINATE PEST HARBORAGE. ELIMINATE ALL STANDING WATER IN THE DISHWASHING ROOM. DETAIL CLEAN THE FLOORS OF THE WALK-IN FREEZER AND WALK-IN COOLERS. DETAIL CLEAN THE GREASE ON THE FLOOR UNDER THE COOKING EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA. REPLACE BADLY STAINED CEILING TILES AROUND THE BAKERY OVEN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY FREEZER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A VACUUM PACKAGING MACHINE IN THE MEAT DEPARTMENT CUTTING ROOM. MANAGEMENT INSTRUCTED NOT TO USE WITHOUT A HACCP PROGRAM THAT HAS BEEN SUBMITTED AND APPROVED BY CDPH. MACHINE TAGGED HELD FOR INSPECTION.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
  6. Réinspection de la plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REFER TO PREVIOUS REPORT FOR DESCRIOTION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • REFER TO PREVIOUS REPORT FOR DESCRIOTION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REFER TO PREVIOUS REPORT FOR DESCRIOTION.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REFER TO PREVIOUS REPORT FOR DESCRIOTION.
  7. Plainte

    6 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOUND FRESH ORANGE JUICE BEING BOTTLED ON SITE BY A LARGE JUICER WHERE THE OPERATION IS PERFORMED IN THE CUSTOMERS SHOPPING AREA. NO APPROVAL FROM CDPH. MUST CEASE JUICING OPERATION, MACHINE IS TAGGED. INSTRUCTED MGR TO CONTACT THE OFFICE OF CDPH TO OBTAIN DEPARMENT APPROVAL BEFORE RESUMING OPERATION. FACILITY WAS INFORMED IN PREVIOUS INSPECTION ON THIS VIOLATION.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND EVIDENCE OF LIVE INSECTS, FOUND 2 LIVE COCKROACHES IN COFFEE STATION AND RESTAURANT DRY FOOD STORAGE ROOMS, TENS OF DEAD ONES FOUND IN SAME AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVIRTY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. ALSO INSTRUCTED TO CLEAN ALL DEAD INSECTS AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PREP COOLERS IN POOR REPAIR, FOUND EXPOSED FOAM INSULATION AT COVERS AND MISSING AND RIPPED RUBBER GASKETS FOR DOORS. INSTRUCTED TO REPAIR AND MAINTAIN ALL COOLERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ICE MAKER INTERIOR SURFACE AND FAN COVERS IN WALK-IN COOLERS NOT CLEAN, SLIME AND DUST BUILD-UP NOTED, 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
      • FLOORS NOT CLEAN THROUGH OUT PREP AREAS AND WALK-IN COOLERS ALONG WALLBASE AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO VENTILATION IN EMPLOYEES TOILET ROOM. INSTRUCTED TO PROVIDE.
  8. Réinspection de la plainte

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION
  9. Plainte

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND A LARGE PREP COOLER AT 51.4F AIR TEMPERATURE, WHERE PERISHABLES ARE STORED. INSTRUCTED TO KEEP ALL COOLERS AT 40F OR LOWER, COOLER IS TAGGED NOT ALLOWED TO USE. MUST FAX A TAG REMOVAL REQUEST WHEN READY.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND THE FOLLOWING FOOD ITEMS AT IMPROPER HOLDING TEMPERATURE: 20 LBS OF CREAM BASED SOUP, 10LBS OF COOKED CHICKEN, 4LBS OF DELI MEAT, 3LBS OF SEAFOOD SALAD. ITEMS TEMPERATURE RANGING BETWEEN 61.2F-48.3F STORED IN SAID PREP COOLER AND WALK-IN COOLER. INSTRUCTED TO COOL AND HOLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPS. FOOD ITEMS DISCARDED VALUED AT:$300.
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. BROKEN TWO HAND SINKS IN BAKERY AND MAIN PREP LINE, INSTRUCTD MGR TO REPAIR PLUMBING AND MAINTAIN.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • ALL PREVIOUS MINOR VIOLATIONS FROM REPORT #666351 DATED 2-6-12 WERE NOT FIXED. VIOL # (31) MUST LABEL FOOD CONTAINERS, USING DISPOSABLE CUPS AS A SCOOP. (32) WALK-IN AND PREP COOLER DOOR GASKETS IN POOR REPAIR,(33), EXTERIOR SURFACES OF BULK FOOD CONTAINERS AND SHELVES NOT CLEAN, (34) FLOOR NOT CLEAN IN PREP AREAS. (35) MUST INSTALL A DURABLE SURFACE ON WALL BEHIND CLEAN POT SHELVES TO PREVENT PAIT SHIPPING, (36) INADEQUATE LIGHTING INSIDE WALK-IN COOLER, (40) MISSING THERMOMETER IN PREP COOLERS. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SEVERAL CRACKED PLASTIC FOOD CONTAINERS, EXOPSED INSULATION FOR PREP COOLER COVERS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FAN COVERS IN WALK-IN COOLER NOT CLEAN, DUSTY CEILING VENTS IN BAKERY. INSTRUCTED TO CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELDS INSEVERAL DISPLAY COOLERS AT DELI, BAKERY AND KITCHEN CILING LIGHT FIXTURE, INSTRUCTED TO PROVIDE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP STORED ON ICE CUBES AT CAFE ICE BIN, INSTRUCTED TO STORE OFF CUBES.
  10. Plainte

    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. PAPER CUPS ARE USED AS BULK FOOD SCOOPS, INSTRUCTED TO USE PROPER SCOOPS. NO LABELES ON BULK FOOD CONTAINERS IN DRY FOOD AND WALK-IN COOLER. INSTRUCTED TO LABEL AND MAINTAIN.
    • 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. WALK-IN AND PREP COOLER DOORS RUBBER GASKETS IN ALL STATIONS ARE BROKEN AND DETERIORATED, MUST REPLACE ALL BROKEN ONES 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. THE FOLLOWING NOT CLEAN: SHELVES IN DELI STATIONS AT LOWER LEVEL OF DISPLAY COOLER AND UNDER DISPLAY SHELVES, SHELVES AND COUNTER TOPS IN ALL PREP STATIONS, EXTERIOR SURCFACES OF BULK FOOD CONTAINERS, EXTERIOR SURFACE OF DELI MEAT SCALE AND SLICER, FAN COVERS INSIDE WALK-IN COOLER, VENTS ABOVE PREP TABLES AT DELI SECTION WITH HEAVY DUST BUILD-UP. INSTRUCTED MGR TO CLEAN SAID ITEMS AND MAINTAIN.
    • 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. FLOOR NOT CLEAN UNDER PREP COFFEE STATION, INSTRUCTED TO CLEAN ANDN MAINTATIN.
    • 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. WALLS BEHIND CLEAN UTENSILS STORAGE SHELVES ARE CHIPPED AND DAMAGED, INSTRCTED TO PROVIDE A DURABLE SMOOTH SURFACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. BURNT LIGHT BULB IN BUTCHER WALK-IN COOLER AND HEAVY DUST-BUILD UP ABOVE MEAT GRINDER COOLER VENT COVER. INSTRUCTED TO CLEAN AND PROVIDE ADEQUATE LIGHTING.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER IN SEVERAL COOLERS, INSTRUCTEDT O INSTALL.
  11. Plainte abrégée

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • WALK-IN & SMALL COOLER (COOK'S LINE) DOOR GASKETS ARE IN RIPPED-MUST REPLACE. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST ALSO BE REPLACED, INCLUDING THE EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE) 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
      • POOR FLOOR GROUTING AT THE COFFEE STATION (FACING ILLINOIS ST. & AT THE COOK'S LINE (TO THE RIGHT OF THE OVENS), MUST BE FIXED TO PREVENT PEST HARBORAGE. 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
      • DUSTY CEILING TILES AROUND VENTS IN BAKERY ROOM/BAKING AREA, PACKAGING AREA (FOR ORDERS) & IN DISHROOM MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL SODA/MILK CRATES USED FOR DRY OR 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.
  12. Plainte abrégée

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE) & WALK-IN COOLER DOOR GASKETS MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DUSTY CEILING TILES AROUND VENTS AT DISHROOM, BAKERY ROOM & PACKAGING ORDER ROOMS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS. 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.
  13. Réinspection de la plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE), MUST BE FIXED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DUSTY CEILING TILES AROUND VENTS AT DISHROOM & AT BAKERY ROOM MUST BE CLEANED & MAINTAINED. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED BY REGULAR SHELVINGS, FOR EASY 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.
  14. Plainte

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND THE FOLLOWING FOODS IN DELI CASE: 8-LBS. OF CHIPOTLE CREAM CORN AT 50.7-51.8F; 10-LBS. OF TWICE BAKED POTATOES AT 46.2F; 11.6-LBS. OF CURRY CHICKEN AT 46.6-49.1F; 6.2-LBS. OF MONGOLIAN BEEF AT 47.3-48.1F. INSTRUCTED TO PROPERLY DISCARD SAID PRODUCTS & MAINTAIN COLD FOOD TEMPS AT 40F OR BELOW. (TOTAL COST-$252.00) All cold food shall be stored at a temperature of 40F or less.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • (7-38-005A) INADEQUATE FOOD PROTECTION. NOTED SOME BLACK/PINK SLIMY AREAS ON THE INTERIOR PANEL & CHUTE OF THE ICE MACHINE IN REAR KITCHEN. INSTRUCTED TO CLEAN/SANITIZE & MAINTAIN. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DOOR GASKETS OF MOST WALK-IN COOLERS & COOLER DRAWERS IN MAIN KITCHEN ARE IN VERY POOR REPAIR-MUST REPLACE. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED ALSO. NOTED EXPOSED INSULATION ON THE INSIDE OF SMALL COOLER DOOR PANLES AT COOK'S LINE-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. 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
      • FOLLOWING NEED CLEANING: INTERIOR FLOORS OF COOLERS AT COOK'S LINE, FAN GUARDS OF SMALL COOLERS, EXTERIOR OF FOOD CONTAINERS IN BAKERY AREA, WALK-IN COOLER SHELVES=DUE TO FOOD DEBRIS/DUST/DIRT. 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
      • FOLLOWING NEED CLEANING: FLOOR DRAINS IN DELI AREA & BUTCHER SHOP AREA; FLOORS UNDER PANELS OF DISPLAY COOLERS & ALONG WALLBASES OF WALK-IN COOLERS THRU-OUT PREMISES, AROUND ALL GREASE TRAPS. 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
      • DUSTY CEILING VENTS (& AREAS AROUND THEM) AT THE DISHROOM & BAKERY AREAS MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL STOCK/SUPPLIES IN THE REAR WAIT STAFF/EPMLOYEE ROOM (BEHIND THE BUTCHER AREA) MUST BE BETTER ORGANIZED, & STUFF MUST BE ELEVATED OFF THE FLOOR (IF NEEDED). 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.
  15. Réinspection de la plainte

    0 infraction

  16. Plainte

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND 9.5 LBS. OF MONGOLIAN BEEF & 7 LBS. OF SZECHUAN CHICKEN ON DISPLAY CASE AT TEMPS BETWEEN 50.1-59.9F. ALL COLD FOODS MUST BE HELD AT 40F OR BELOW. TOTAL AMOUNT OF PRODUCT DISPOSED OF = $193.50. All cold food shall be stored at a temperature of 40F or less.
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • OBSERVED FRESH CHICKEN BREAST ON A TRAY THAT WAS ALSO HOLDING WHOLE CHICKEN PIECES, SET ASIDE FOR DISCARDING. THE WHOLE RAW CHICKEN PIECES WERE GREENISH IN COLOR, & SITTING ON ABOUT 1/4 INCH OF STALE BRINE. THESE PRODUCTS WERE REMOVED FROM THE BUTCHER'S WALK-IN COOLER, & PROPERLY DISPOSED OF. All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • NOTED MEATS WERE STORED IN BUTCHER'S WALK-IN COOLER, WHERE THE FLOORS UNDER SHELVINGS & AROUND CORNERS HAVE ACCUMULATED STALE FOOD DEBRIS . DRIP PANS UNDER MEAT SHELVINGS HAD DRIED-UP BLOOD/JUICES. ALSO OBSERVED STANDING WASTE WATER TRAPPED UNDER A PAN ON THE FLOOR & BY WALLBASE/AROUND SINK'S GREASE TRAPS AT BUTCHER SHOP AREA, PRODUCING A STRONG RANCID ODOR THRU-OUT THIS AREA. INSTRUCTED TO CLEAN/SANITIZE ENTIRE AREA. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; CONDENSATION PAN UNDER UPRIGHT COOLER IN BAKING AREA MUST BE FREE OF SLIMY YELLOWISH WATER THAT HAS COLLECTED IN THIS PAN & MAINTAIN. EXTERIOR OF GREASE TRAPS MUST BE RE-SEALED/PAINTED DUE TO HEAVY RUST BUILD-UP. 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
      • FOLLOWING NEED CLEANING: AIR VENTS OF DISPLAY CASES FOR DAIRY & CHEESE/SAUSAGE; COMPRESSORS OF SMALL COOLERS AT COOK'S LINE; FAN GUARDS OF VEGETABLES WALK-IN COOLER, DUE TO HEAVY DUST BUILD-UP. 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 ALONG WALLBASES BEHIND ALL HEAVY EQUIPMENT, UNDER DRY/COLD STORAGE AREAS, ESPECIALLY INSIDE MOST WALK-IN COOLERS & FLOOR DRAINS THRU-OUT - MUST BE FREE OF HEAVY FOOD, DEBRIS/DIRT ACCUMULATION. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELDS AT THE DISHROOM MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: FAUCET SPRAYER AT PREP SINK IN PASTRY ROOM MUST BE KEPT ON A HOOK & ABOVE THE WATER LEVEL OF THE SINK; 2-FAUCETS OF 3-COMP SINK IN DISHROOM ARE LEAKING (WRAPPED WITH TOWELS MUST BE REMOVED). 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.
  17. Réinspection de la plainte

    0 infraction

  18. Plainte

    11 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND MUSSELS AND CLAMS IN WALK-IN COOLER COMINGELING. PRODUCT WAS DISCARDED. INSTRUCTED MANAGER TO KEEP ALL SPECIES OF SHELLFISH SEPARETLY. CRITICAL VIOLATION 7-38-005 (B(2)) CITATION ISSUED. SHELLFISH IMPROPERLY STORED.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: TURKEY, HAM, ROAST BEEF, TOMATO BASIL SOUP. 44.3 - 56.4 DEGREES. ALL PRODUCTS HAVE BEEN DISCARDED AT THIS TIME. TOTAL VALUE $376.00 250 LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HANDSINK IN PREP AREA NOT MAINTAINED. HOT WATER HANDLE INPOOR REPAIR. NO HOT WATER TO PROPERLY WASH HANDS. INSTUCTED MANAGER TO POST SIGN DIRECTING EMPLOYEESB TO USE OTHER HAND SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. HANDSINK NOT MAINTAINED.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRUIT FLY ACTIVITY THROUGHOUT REAR PREP AREA. OBSERVED 75-80 FLIES IN THE FOLOWING AREAS: BAKERY PREP, HOT FOOD LINE, DISH AREA, MOPSINK AREA, OUTSIDE CAFE AREA AND SEAFOOD AREA. MUST CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CIATION ISSUED EVIDENCE OF IMPROPER PEST CONTROL.
    • 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. CUTIING BOARDS IN NEED OF REPLACING, WORN WITH DEEP CUTS. 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. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP OF DEBRIS. MUST CLEAN AND MAINTAIN.
    • 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 THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST REGROUT FLOORS IN BAKEREY, HOT LINE, DISH AREA ECT... MUST CORRECT AND MAINTAIN.
    • 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 THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD-UP AND FOOD SPLATTERS. MUST REPAIR HOLE IN WALL AT FRONT CAFE AREA. REPAIR WALL ACROSS FROM DISH AREA. CLEAN AND REMOVE ALL GREASE FROM WALL BEHIND GRILL LINE. MUST CLEAN, REPAIR AND MAINTAIN AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS MISSING IN REAR FOOD PREP AREA. MUST INSTALL AND MAINTAIN.
    • 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 ABOVE COOKING EQUIPMENT INNEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST INSTALL THERMOMETERS IN ALL WALK IN COOLERS AND REACH IN COOLERS. MUST BE VISIBLE AT ALL TIMES.

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