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GLENN'S DINER

1820-1822 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Résumé des inspections

GLENN'S DINER a été inspecté 26 fois par Chicago Department of Public Health depuis le 30 août 2010. La dernière inspection, le 9 août 2023, n'a relevé aucune infraction.

4 des 26 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 Nettoyage et désinfection.

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 6 inspections distinctes, la plus récente le 26 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 5 inspections distinctes, la plus récente le 29 avril 2022. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 5 fois dans 4 inspections distinctes, la plus récente le 29 avril 2022. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 5 fois dans 3 inspections distinctes, la plus récente le 2 octobre 2020. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 38 fois dans 20 inspections distinctes, la plus récente le 29 avril 2022. 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.

26 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    0 infraction

  3. Toiles

    3 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED SLIGHT CALCIUM BUILD-UP INSIDE THE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 2 LIVE ROACHES ON THE EXTERIOR OF THE DISHMACHINE. INSTRUCTED MANAGER MUST REMOVE ALL ROACH/PEST ACTIVITY BY THE DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A).
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS ON THE EXTERIOR OF THE DISH MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.
  4. Toiles

    2 infractions

    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • NOTED SHELLFISH (MUSSELS)IN A CONTAINER INSIDE THE WALK-IN COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT ALWAYS TO HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED, AND THEN BE MUST STORE THE TAG FOR AN ADDITIONAL 90 DAYS IN A FOLDER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • CHAMBRES DE LAVAGE REMISEES AU LOCAL AVEC RECEPTACLES DE GARAGE ET AUCUNE LIMITE. INSTRUMENTS POUR PROVIDER LES CHAMBRES DE DÉPLACEMENT DANS LES CHAMBRES DES FEMMES ET LES CHAMBRES UNISEX.
  5. Toiles

    3 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED A REMINDER AND DISCLOSURE PRINTED ON MENU. IN ADDITION ALL ITEMS THAT ARE COOKED OR REQUIRE A DONENESS INCLUDING EGGS, BURGERS AND SALMON MUST SAY "COOKED TO ORDER". AMEND MENU TO INCLUDE THIS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE BOTTOM SHELVES OF PREP TABLES CONTAINING RUST AND NOT SMOOTH AND EASILY CLEANABLE. MUST RESTORE SURFACE TO BOTTOM SHELVES OF PREP TABLES TO A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH DIRT RESIDUE. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
  6. Réinspection des toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ ÉCRITE SUR LE SITE. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED ASSORTED TCS READY TO EAT FOODS THROUGHOUT THE WALK-IN COOLER SUCH AS LOBSTER SALAD NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. MUST PROPERLY DATE LABEL. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE CONSUMER ADVISORY'S FOR ALL MENUS, DISCLOSE AND REMIND ALL SUCH ITEMS.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH PRODUCT NAME.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • : OBSERVED SERVER FILLING OPENED, HALF FILLED USED HOT SAUCE BOTTLES WITH NEW HOT SAUCE FROM A BULK CONTAINER. MUST NOT CO-MINGLE USED AND NEW FOODS. MUST COMPLETELY USE ALL FOOD PRODUCT, THEN WASH, RINSE AND SANITIZE BOTTLES BEFORE REFILLING WITH NEW PRODUCT.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • : ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • : MUST NOT USE TAPE AS A MEANS OF REPAIR FOR THE HANDLE ON THE COOKS LINER COOLER.---- TORN RUBBER DOOR GASKET ON THE COOKS LINE TWO DOOR COOLER (RIGHT SIDE). MUST REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE TIN FOIL AS A LINER FOR EQUIPMENT SHELVING. MUST BE SMOOTH CLEANABLE SURFACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS IN THE FOLLOWING AREAS WITH CHIPPING PLASTER, OPEN HOLES,GAP AND CREVICES: AT THE KITCHEN METAL PREP TABLE, AT THE MOP SINK CLOSET ENTRANCE, THROUGHOUT THE EMPLOYEE WASHROOM.----FLOOR TILE MISSING WITH EXPOSED RAW WOOD UNDER THE THREE COMPARTMENT SINK. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER AND AROUND THE THREE COMPARTMENT SINK AND ATTACHED GREASE TRAP DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.---- PEELING BASEBOARD COVING IN THE LADIES WASHROOM. MISSING COVING UNDER THE KITCHEN ONE COMPARTMENT PREP SINK. MUST REPLACE/REPAIR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EMPLOYEES PERSONAL BELONGINGS IN FOOD CONTACT AREA. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES ON SITE FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  7. Toiles

    15 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ ÉCRITE SUR LE SITE. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOODS HELD IN THE COOKS LINE TWO DOOR COOLER AT IMPROPER TEMPERATURES. LOBSTER SALAD AT 44.6F, COLE SLAW AT 48.9F & 47.7F, COOKED SHRIMP AT 48.2F. APPROXIMATELY 25 LBS FOODS DISCARDED WITH AN ESTIMATED VALUE OF $100.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED ASSORTED TCS READY TO EAT FOODS THROUGHOUT THE WALK-IN COOLER SUCH AS LOBSTER SALAD NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. MUST PROPERLY DATE LABEL. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE CONSUMER ADVISORY'S FOR ALL MENUS, DISCLOSE AND REMIND ALL SUCH ITEMS.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE COOKS LINE TWO DOOR COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE WITH AN AMBIENT TEMPERATURE OF 49F WITH FOOD SUCH AS COOKED SHRIMP AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH PRODUCT NAME.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED SERVER FILLING OPENED, HALF FILLED USED HOT SAUCE BOTTLES WITH NEW HOT SAUCE FROM A BULK CONTAINER. MUST NOT CO-MINGLE USED AND NEW FOODS. MUST COMPLETELY USE ALL FOOD PRODUCT, THEN WASH, RINSE AND SANITIZE BOTTLES BEFORE REFILLING WITH NEW PRODUCT.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TORN RUBBER DOOR GASKET ON THE COOKS LINE TWO DOOR COOLER (RIGHT SIDE). MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE TAPE AS A MEANS OF REPAIR FOR THE HANDLE ON THE COOKS LINER COOLER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE TIN FOIL AS A LINER FOR EQUIPMENT SHELVING. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON KITCHEN SHELVING. MUST BE SMOOTH CLEANABLE SURFACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • PEELING BASEBOARD COVING IN THE LADIES WASHROOM. MISSING COVING UNDER THE KITCHEN ONE COMPARTMENT PREP SINK. MUST REPLACE/REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS IN THE FOLLOWING AREAS WITH CHIPPING PLASTER, OPEN HOLES,GAP AND CREVICES: AT THE KITCHEN METAL PREP TABLE, AT THE MOP SINK CLOSET ENTRANCE, THROUGHOUT THE EMPLOYEE WASHROOM.----FLOOR TILE MISSING WITH EXPOSED RAW WOOD UNDER THE THREE COMPARTMENT SINK. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER AND AROUND THE THREE COMPARTMENT SINK AND ATTACHED GREASE TRAP DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EMPLOYEES PERSONAL BELONGINGS IN FOOD CONTACT AREA. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES ON SITE FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  8. Plainte abrégée

    0 infraction

  9. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND BROKEN PLASTIC CONTAINER WITH FOOD INSIDE,INSTRUCTED TO REMOVE SAID CONTAINER,SURFACE MUST BE SMOOTH AND CLEANABLE,NO BROKEN FOOD CONTAINER TO STORED RAW,COOKED FOOD. BROKEN HANDLES AT 4 DRAWERS COOLER UNDER FLAT GRILL,REPLACE. BROKEN AND UNSEALED RUBBER GASKET INSIDE THE DOORS OF COOLERS IN KITCHEN,INSTRUCTED TO REPAIR/REPLACE.IF IS REPAIRED MUST USE FOOD GRADE MATERIALS,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN PLASTIC BUCKET USED TO HELD "OYSTER CRACKERS" ABOVE PREP TABLE,REPLACE.FROZEN BOTTLE USED COOL FOOD IS STORED ON TOP THE SHELF BY THE FROZEN FISH,INSTRUCTED TO PROVIDE A FOOD GRADE CONTAINER WITH LID OR FOOD GRADE BAG TO MINIMIZE SOURCE OF CONTAMINATION
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXCESS GREASE ON COOKING EQUIPMENT INCLUDED WHEELS. WE OBSERVED A LOT OF DIRTY PANS INSIDE OVENS,ALSO OVENS WITHN EXCESS GREASE AND BURNED FOOD.MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING FLOOR TILES UNDER THREE COMPARTMENT SINK, BY AND UNDER THE COOKING EQUIPMENT,REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.GREASE ON FLOOR BY THE WHEELS OF COOKING EQUIPMENT,CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • PIECE OF RAW WOOD WITH POROUS SURFACE ON WALL ABOVE THREE COMPARTMENT SINK.INSTRUCTED TO REMOVE /REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • TWO LIGHT SHIELD IN KITCHEN ARE HELD BY METAL WIRES,INSTRUCTED TO REMOVE WIRE AND PROPERLY INSTALL LIGHT SHIELD AT SAID LIGHT FIXTURE IN THE KITCHEN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKING PIPE UNDER MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR
  10. Toiles

    2 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.) MUST LABEL BULK FOOD.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND EXTERIOR OF DISHMACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.
  11. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS. MUST STORE INVERTED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR TEA MACHINE AND COFFEE MACHINE. MUST PROVIDE.
  12. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY SHELVING INSIDE 3-DOOR COOLER LOCATED IN FRONT OF COOKS LINE. MUST REPAINT OR REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ACCUMULATION OF DUST ON CEILING ABOVE VENTILATION HOOD IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
  13. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED WEST SIDE FRONT ENTRANCE DOOR NOT RODENT PROOF. DOOR HAS APPROXIMATELY ONE INCH OPENING ON BOTTOM DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 04/18/16 REPORT# 1767212 31 MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS DISHES IN KITCHEN FOOD PREP AREA TO PREVENT CONTAMINATION. OBSERVED BROKEN DOOR HANDLE AT THE 4-DOOR PREP COOLER. MUST REPAIR AND MAINTAIN. 34 OBSERVED CRACKED FLOOR TILES IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN SERIOUS VIOLATION 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY SHELVING INSIDE 3-DOOR COOLER LOCATED IN FRONT OF COOKS LINE. MUST REPAINT OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DIRT ON THE INTERIOR PANELS OF ICE MACHINE LOCATED IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ACCUMULATION OF DUST ON CEILING ABOVE VENTILATION HOOD IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALL BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • CLOTS DE WIPING OBSERVÉS CONSERVÉS SUR LES TABLEAUX DE PREP. DOIVENT CONSERVER DES CLOTS WIPING DANS UNE SOLUTION SANITIZANTE EN CAS DE NON-UTILISATION.
  14. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL ALL FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS DISHES IN KITCHEN FOOD PREP AREA TO PREVENT CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED PREP 2 DOOR COOLER DOOR RUBBER GASKET RIPPED IN POOR REPAIR ALONG COOK LINE. MUST REPAIR REPLACE/MAINTAIN. OBSERVED BROKEN DOOR HANDLE AT THE 4-DOOR PREP COOLER. MUST REPAIR AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED CRACKED FLOOR TILES IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • VISIBLE AND WORKING THERMOMETERS NEEDED AT ALL REFRIGERATION UNITS IN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
  15. Réinspection des toiles

    1 infraction

    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES AND NAMES OF EMPLOYEES ON PREMISES.
  16. Toiles

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED ACCUMULATED BLACK SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE AND MAINTAIN. ALL ICE VOLUNTARILLY DISCARDED FROM ICE MACHINE. SERIOUS VIOLATION 7-38-005(A)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD DEBRIS INSIDE PREP COOLERS DOOR RUBBER GASKETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF COOLER GASKETS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • METAL STEM THEROMETER NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDLERS CERTIFICATED ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES AND NAMES OF EMPLOYEES ON PREMISES.
  17. Plainte

    1 infraction

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INSTRUCTED TO INVERT ALL CLEAN PLATES AND BOWLS BEING STORED ON TOP OF THE FOOD STORAGE RACK TO PROTECT FOOD CONTACT SURFACES DURING STORAGE.
  18. Plainte

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE ICE MACHINE HAS A SLIGHT BUILDUP ON THE INTERIOR LIP; WASH, RINSE AND SANITIZE THE UNIT IN DETAIL. THE WALK IN COOLER HAS A DIRTY WALL AND TOP SHELF AREA; WASH, RINSE AND SANITIZE SAID AREA IN DETAIL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • THE WALK IN COOLER HAS A DARK FOOD BUILDUP ON THE DOOR THRESHOLD, CLEAN THE FLOOR IN DETAIL. THE FLOOR IS MISSING GROUT BEHIND THE BAR, REPAIR THE FLOOR GROUT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE BASEBOARD IS PEELING AWAY FROM THE WALL ON THE WEST HOT LINE KITCHEN WALL, THE CEILING AIR VENTS ABOVE THE KITCHEN VENTILATION ARE DUSTY. CLEAN AND/OR RESEAL SO IT IS SMOOTH AND SANITARY.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • THE LIGHT SHIELD ABOVE THE DISH MACHINE IS MISSING, REPLACE THE SHIELD.
  19. Réinspection de la plainte

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK AND ONE COMPARTMENT SINK. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.
  20. Plainte

    9 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • FOUND ONE CONTAINER OF MUSSELS INSIDE THE PREP COOLER AND ONE BIG CONTAINER OF MUSSELS INSIDE THE WALK IN COOLER WITH NO TAG ON THE MUSSELS IN THE CONTAINER. (NO KNOWN SOURCE OF ORIGIN). INSTRUCTED MANAGER THAT ALL SEAFOODS MUST MAINTAIN A TAG ON THE CONTAINER INSIDE THE PREP COOLER AND WALK IN COOLER AND MUST KEEP THE TAG FOR THE LAST 90 DAYS AFTER THE MUSSELS HAD BEEN COOKED. CITATION ISSUED CRITICAL 7-38-005(B2). MANAGER DENATURED THE SAID PRODUCT TOTAL 10.5 LBS, WORTH $28.00.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • FOUND OUTSIDE DUMPSTER CONTAINER WITH LID WIDE OPEN. WITH OVERFLOWING GARBAGE. INSTRUCTED MANAGER THAT OUTSIDE DUMPSTER CONTAINER LID MUST BE CLOSED ALL THE TIMES WITH NO OVERFLOWING GARBAGE. CITATION ISSUED SERIOUS 7-38-020
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE. MANAGER HAS STATE OF ILLINOIS SANITATION CERTIFICATE ONLY. INSTRUCTED TO OBTAIN CITY OF CHICAGO CERTIFICATE. CITATION ISSUED SERIOUS 7-38-012.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • INSTRUCTED TO PROVIDE LABEL ON ALL BULK DRY FOOD CONTAINERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE CHEST FREEZER AND THE EXPOSED HAND SINK. MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK AND ONE COMPARTMENT SINK. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. MUST DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN THE FLOOR UNDER THE LOW TEMP DISH MACHINE, BEHIND THE ICE MACHINE,AND THRU-OUT THE PREP AREA AND MAINTAIN. OPENING/HOLE ON THE CORNER OF TH FLOOR UNDER THE SODA SYRUP CASE. INSTRUCTED TO SEAL OPENING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • PEELING PAINT ON THE WALLS THRU-OUT EMPLOYEES WASHROOM AND THE WALLS BESIDE THE ICE MACHINE. INSTRUCTED TO SCRAPE PEELING PAINT AND REPAINT WALLS. INSTRUCTED TO CLEAN IN DETAIL THE WALLS BEHIND THE 3 COMPARTMENT SINK
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SLOW DRAINING OF THE ONE COMPARTMENT SINK BEHIND THE FRONT COUNTER. MUST REPAIR TO HAVE A WELL DRAINING SINK.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
  21. Plainte

    6 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • FOUND FRESH MUSSEL STORED INSIDE A PLASTIC CONTAINER, INSIDE THE WALK-IN COOLER. INSIDE THE FRESH MUSSELS WERE TWO SHELL FISH TAGS WHICH THEY HAD DIFFERENT ORIGINAL HARVEST DATE: #1. JULY.13; #2.JULY21/2013; HARVEST LOCATION: #1. PE 4 B,#2. PE-31; LOT #:#1. W 4690, #2. LOT ID: W-MM#12. SHIPPING DATE:# 1. 23,JULY 13, #2. JULY 21,2013. PRODUCTS WERE NOT IN ORIGINAL CONTAINERS, PRODUCTS WERE STORED ALL TOGETHER. FOOD DISCARDED AND DENATURED. POUNDS 20, VALUE $ 47. INSTRUCTED TO KEEP SHELL FISH IN ORIGINAL CONTAINER IN WHICH WERE ORIGINALLY PACKED,UNTIL SOLD,KEEP EACH SHELL FISH TAG WITH PRODUCTS UNTIL IS SOLD AND KEEP SHELL FISH TAG FOR 90 DAYS ON PREMISES. CRITICAL VIOLATION: 7-38-005(B2)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: CLAM CHOWDER STORED ON TOP THE PREP TABLE AT TEMP OF 86.5F, 98F AND 115.7F;COOKED CREAM SPINACH STORED BY THE EXPOSED HAND SINK AT TEMP OF 86.9F,RAW SHRIMPS STORED INSIDE THE PREP COOLER AT TEMP OF 49.6F AND RAW SHRIMP STORED INSIDE THE WALK-IN COOLER AT TEMP OF 54.8F.,COOKED CHOPPED LOBSTER AT TEMP OF 54F; BLUE CHEESE STORED INSIDE THE PREP COOLER AT TEMP OF 55.6F.NO TIME AND TEMPERATURE NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME.COOLERS UNIT MAINTAINED AIR TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 50.6; VALUE $ 358.01. TIME, TEMPERATURE AND COOLING PROCESS FORMS GIVEN AND EXPLAINED. CRITICAL VIOLATION: 7-38-005(A)
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • SANITIZING SOLUTION NOT PROVIDED AT LOW TEMP DISH MACHINE,PRESENTLY CONCENTRATION OF 0PPM.PRESENTLY DISH MACHINE IN USE. TAGGED UNIT " HELD FOR INSPECTION": DO NOT USE.LOW TEMP DISH MACHINE MUST MAINTAIN 100PPM.INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. CRITICAL VIOLATION: 7-38-030
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • UNCOVERED UTENSILS STORED ON TOP THE DINING TABLES FOR CUSTOMER USE IN DINING ROOM MUST BE PROPERLY PROTECTED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OPENING BETWEEN FLOOR AND WALL UNDER THE DISH MACHINE,NORTH WEST CORNER,INSTRUCTED TO SEAL
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DEBRIS ON WALL AND PIPE UNDER THE DISH MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN
  22. Plainte

    5 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • BUSINESS DOES NOT MAINTAIN FRESH SHELLFISH TAGS FOR 90 DAYS FOR FRESH OYSTERS AND MUSSELS POSTED ON THEIR MENU. ONE 25LB P.E.I MUSSELS TAG ONLY ON PREMISES DATED FROM 8-9-12. CURRENT SHELLFISH TAGS WERE FOUND WITH PRODUCT LOCATED INSIDE WALK-IN COOLER. INSTRUCTED MUST KEEP ALL SHELLFISH TAGS FOR 90 DAYS FOR TRACE BACK PURPOSES. CRITICAL CITATION ISSUED 7-38-005(B).
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NO INSPECTION SUMMARY REPORT POSTED FROM 8-6-12 AND GIVEN BY THIS INSPECTOR. SERIOUS CITATION ISSUED 7-42-010(B). SUMMARY GIVEN FROM TODAYS INSPECTION AND POSTED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK FOOD CONTAINERS MUST BE LABELED. GIVEN CONSUMER ADVISORY AND POSTED AT THIS TIME.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN THE FOLLOWING AREAS WITH DIRT AND DEBRIS, MUST CLEAN: ALONG BASEBOARDS UNDER FRONT PREP COUNTER, UNDER HALLWAY STORAGE SHELVING, UNDER AND AROUND ICE MACHINE. ALL ITEMS STORED IN HALLWAY MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. MISSING/DAMAGED BASEBOARD COVING UNDER DISH MACHINE AND MISSING FLOOR TILES UNDER DISH MACHINE AND THROUGHOUT KITCHEN WITH RAW, EXPOSED WOOD. MUST REPAIR/REPLACE ALL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLES IN WALLS AT DISH THREE COMPARTMENT SINK AND DISH MACHINE AREAS. MUST SEAL. MOLDY WALL CAULKING AT KITCHEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK. MUST REPLACE.
  23. Réinspection de la plainte

    0 infraction

  24. Plainte

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED COOKS LINE COOLER AT INADEQUATE TEMPERATURE OF 47.1F WITH FOODS SUCH AS COLESLAW AT 53.4F AND MAYO AT 45.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE ABOVE POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. CHEF STATES APPROXIMATELY 10 TO 12 LBS OF COLE SLAW, FRENCH TOAST AND PANCAKE EGG BASED BATTER, LOBSTER SALAD, MAYO AND TARTAR SAUCE FOUND BETWEEN 45.6F AND 53.4F. ALL FOODS DISCARDED. CLAM CHOWDER IN HOT HOLDING BOX AT 135.1F. MANAGEMENT REHEATED RAPIDLY ON STOVE TOP TO 165F. CRITCAL CITATION ISSUED 7-38-005(A).
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER DURING INSPECTION WHILE DISHES ARE BEING WASHED. 0PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS OF RUNNING MACHINES CYCLE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND DISPENSES SANITIZER TO 100PPM, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.CRITICAL CITATION ISSUED 7-38-030.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO SOAP OR PAPER TOWELS AT THE FRONT PREP, KITCHEN PREP AND EMPLOYEE WASHROOMS EXPOSED HAND SINKS. MANAGEMENT PROVIDED DURING THE INSPECTION. CRITICAL CITATION ISSUED 7-38-005(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK FOOD CONTAINERS MUST BE LABELED.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST NOT STORE UTENSILS BETWEEN WALL AND ELECTRICAL CONDUIT IN KITCHEN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED HAND SINK AND PRE-FILLED WATER GLASSES FOR CUSTOMERS AT FRONT PREP. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING FLOOR TILES AT THREE COMPARTMENT SINK WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  25. Réinspection des toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.// ice machine need detail cleaning mgmt & i observed dirt in top area of ice machine were ice is made & inside were ice is stored need to detail clean and disconnect unit and sanitized unit
    • 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. 3 compartment sink located rear prep area not draing properly. water comes up in the other 2 compartment when the water draining. then slowly draining.
  26. Toiles

    8 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • 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. SHELLFISH TAG NOT IN PLACE.OBSERVED 1.5 POUNDS OF FRESH MUSSELS STORED INSIDE THE PREP COOLER WITHOUT SHELLFISH TAG WITH PRODUCTS.COMMINGLE OF SHELLFISH. FOUND LARGE OYSTERS STORED INSIDE THE WALK-IN COOLER WITH A SHELLFISH TAG, THE TAG STATED 20 PIECES.MANAGER AND I COUNTED OYSTERS, WHICH WAS 22 PIECES;BOTH PRODUCTS WERE DISCARDED AND DENATURED.INSTRUCTED TO KEEP A SHELLFISH TAG WITH PRODUCTS UNTIL IS FINISHED,ALSO NEVER COMMINGLE PRODUCTS. POUNDS 1.5,AND 22 PIECES.VALUE 20.25.CRITICAL VIOLATION:7-38-005(A) HOOOO63952-18
    • 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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,STORED IN TWO DIFFERENT COOLERS:CUT SAUSAGE AT TEMP OF 53F,HARD BOILED EGGS(SHELL REMOVED)IN WATER AT TEMP OF 51.3F -52F.CUT HARD BOILED EGGS AT TEMP OF 55.5F. BLUE CHEESE AT TEMP OF 55.6F;FRENCH ONION CHEESE AT TEMP OF 45.5F TO 51F.PRODUCTS DISCARDED AND DENATURED.POUNDS 7,VALUE 16.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.BOTH COOLERS MAINTAIN TEMP OF 40F AND BELOW.CRITICAL VIOLATION:7-38-005(A) HOOOO63952-18
    • 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 SMALL FLIES IN DIFFERENT LOCATION OF PREMISES:REAR AREA NEXT TO STAFF WASHROOM.UNDER PREP TABLE ACROSS FROM KITCHEN,UNDER THE DESK IN REAR AREA,ON WALLS IN DINING AREA,AND ABOVE AND AROUND THE WALK-IN COOLER.OBSERVED 3 HOUSE FLIES IN PREP AREA.,AND 2 HOUSE FLIES IN DINING AREA.INSTRUCTED TO ELIMINATE FLIES AND SMALL FLIES THROUGHOUT THE PREMISES.APPROX.40 OR MORE SMALL FLIES.
    • 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 small flies in different location of premises rear area next to staff washroom under prep table across from kitchen,under the desk in rear area, on wall in dining area, and above and around the walk in cooler. observed 3 house flies in prep area, and 2 house flies in dinning area. inst to eliminate flies and sm fllies thru-out the premises appox 40 or more small flies.citation issued. court date oct 7,2010 time 3P.M. room 107 400 w. superior.
    • 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. PROVIDE SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND PREP SINK IN PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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. REPAIR LEAKING WATER PIPE UNDER THE 3 COMPARTMENT SINK.PROVIDE WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.DO NOT USE PLASTIC BAGS TO SEAL COMPARTMENT.
    • 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. PROVIDE THERMOMETERS FOR ALL COOLERS(TOP AND BOTTOM).
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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. REMOVE CLUTTER FROM ABOVE THE WALK-IN COOLER.REORGANIZE ALL THE CLEAN LINENS(STORE THEM IN CLEAN BAGS OR CONTAINERS WITH LIDS),ITEMS NOT NEEDED REMOVE.

Établissements inspectés à proximité

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