GT FISH & OYSTERS

531 N WELLS ST, CHICAGO, IL 60654 · Restaurant

20 inspections

1. Toiles3 oct. 2023

   0 infraction

2. Toiles2 mars 2022

   3 infractions

   • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
     • OBSERVED TORN GASKET ON WALK-IN COOLER DOOR IN DOWNSTAIRS PREP AREA OPPOSITE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
   • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
     • OBSERVED SLIGHT BUILD UP OF GREASE ON FILTERS ABOVE COOK LINE. INSTRUCTED TO CLEAN AND MAINTIAN.
   • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
     • OBSERVED 2 BURNT OUT LIGHTBULBS IN ONE UNISEX TOILET ROOM LOCATED DONWSTAIRS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
3. Non-inspection22 févr. 2022

   0 infraction

4. Toiles5 août 2020

   4 infractions

   • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
     • OBSERVED CUTTING BOARDS THROUGHOUT REAR KITCHEN PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
   • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
     • OBSERVED NO DRAIN STOPPERS IN 3 COMPARTMENT SINK LOCATED IN BASEMENT DISH AREA. INSTRUCTED TO PROVIDE.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • OBSERVED CAULK HOLDING EXPOSED HAND WASHING SINK TO WALL IN REAR PREP AREA STAINED YELLOW AND COVERED IN GRIME. INSTRUCTED TO REMOVE, CLEAN, RE-CAULK, AND MAINTAIN.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • OBSERVED CAULK NEAR LOW TEMPERATURE DISH MACHINE LOCATED IN BASEMENT DISH AREA STAINED AND COVERED IN BLACK SLIME. INSTRUCTED TO REMOVE, CLEAN, RE-CAULK, AND MAINTAIN.
5. Toiles29 juill. 2020

   0 infraction

6. Toiles25 juill. 2019

   6 infractions

   • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
     • SEVERAL BULK-FOOD CONTAINERS NOT LABELED ( FLOUR, SALT...) INSTRUCTED TO LABEL.
   • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
     • FLY TRAP INSTALLED TOO CLOSE TO CLEAN UTENSILS RACK, INSTRUCTED TO RELOCATE AWAY FROM CLEAN UTENSILS.
   • 40. FONDS PERSONNELS
     • SEVERAL FOOD HANDLERS WITH LONG BEARD NOT WEARING A BEAR RESTRAINT, INSTRUCTED TO WEAR.
   • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
     • IN-USE UTENSILS KEPT IN A STANDING WATER CONTAINER. INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER OR SURFACE.
   • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
     • DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • COOLING LINES IN BASEMENT WALK-IN COOLER WITH HEAVY DUST BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.
7. Plainte24 avr. 2018

   5 infractions

   • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
     • OBSERVED OYSTERS STORED IMPROPERLY IN THE WALK IN COOLER: NOTED TWO DIFFERENT BATCHES OF OYSTERS COMMINGLED AND LOOSE IN ONE CONTAINER. INSTRUCTED THAT SHELLFISH FROM DIFFERENT BATCHES MUST NOT BE COMMINGLED. ALSO NOTED TRAY OF SMALLER SHELLFISH WITHOUT A SHELLFISH TAG PRESENT IN THE CONTAINER. INSTRUCTED THAT ALL SHELLFISH MUST BE STORED WITH ITS TAG UNTIL THE LAST UNIT OF THAT BATCH IS SOLD OR DISCARDED. OPERATOR VOLUNTARILY DISCARDED 65 LBS OF SHELLFISH WORTH $400. CRITICAL VIOLATION: 7-38-005(B)
   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • OBSERVED COOK LINE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 56-57 DEGREES F WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED IN THE COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURES: BREADED OYSTERS, 50 DEGREES F; LOBSTER, 47 DEGREES F; PAR-COOKED ONIONS, 50 DEGREES F; MUSSELS, 49 DEGREES F; COOKED CAULIFLOWER, 49 DEGREES F; KIMCHI, 59 DEGREES F; CAULIFLOWER MEDLEY, 47 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 25 LBS OF PRODUCT WORTH $165. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • OBSERVED NO CONSUMER ADVISORY POSTED IN PUBLIC VIEW AT TIME OF INSPECTION. INSTRUCTED THAT THE PROPER CONSUMER ADVISORY PLACARD MUST BE POSTED IN PUBLIC VIEW OR PRINTED IN THE MENU FOR ALL ITEMS THAT ARE SERVED RARE OR UNDERCOOKED (LIKE OYSTERS, LISTED ON FACILITY MENU). OPERATOR POSTED PROPER PLACARD NEAR RESTROOMS DURING INSPECTION.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • OBSERVED RAW WOOD SHELF BEING USED TO HOLD CHEMICALS AT BAR DISH MACHINE. MUST PAINT/SEAL THE SHELF TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
8. Toiles4 mai 2017

   2 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • OBSERVED MISSING LEFT LIGHT SHIELD ABOVE CONVEYER DISH MACHINE IN BASEMENT. REPLACE LIGHT SHIELD AND MAINTAIN
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • OBSERVED LIGHTS ABOVE CONVEYER DISH MACHINE IN BASEMENT UNCLEAN WITH GREASE AND DUST ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED FAN COVERS IN WALK IN COOLER IN BASEMENT NEAR CONVEREY DISH MACHINE UNCLEAN WITH DUST ACCUMULATION. CLEAN AND MAINTAIN FAN COVERS.
9. Plainte abrégée24 févr. 2017

   5 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • OBSERVED CAULKING AT MOP SINK AROUNS MOP SINK INDISREPAIR. REPAIR CAULKING AND MAINTAIN.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • OBSERVED WALL BELOW MOP SINK IN DISREPAIR. REPAIR WALL AND MAINTAIN.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • OBSERVED LIGHT SHEILD MISSING ABOVE DISH MACHINE IN BASEMENT. OBSERVED LIGHT SHEILD MISSING ABOVE WINE SERVICE AREA IN BASEMENT. INSTALL LIGHT SHEILDS AND MAINTAIN.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • OBSERVED LIGHT BULB OUT ABOVE COOKING LINE. REPAIR AND MAINTAIN
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • OBSERVED EXPOSED HAND SINK BEHIND BAR SLOW DRAINING. REPAIR AND MAINTAIN.
10. Toiles31 janv. 2017

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED SINGLE SERVICE UTENSILS STORED IMPROPERLY. STORE ALL SINGLE SERVICE UTENSILS WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CAULKING AT MOP SINK AROUNS MOP SINK INDISREPAIR. REPAIR CAULKING AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALL BELOW MOP SINK IN DISREPAIR. REPAIR WALL AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED LIGHT SHEILD MISSING ABOVE DISH MACHINE IN BASEMENT. OBSERVED LIGHT SHEILD MISSING ABOVE WINE SERVICE AREA IN BASEMENT. INSTALL LIGHT SHEILDS AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED BACK FLOW PREVENTION DEVICE ABOVE MOP SINK LEAKING. REPAIR AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED THERMOMETER IN SMALL REACH IN REFRIGERATOR IN PREP KITHCEN IN BASEMENT READING 50F. COOLER WAS AT 39.0F. REPLACE THERMOMETER WITH WORKING THERMOMTER AND MAINTAIN.
11. Toiles17 mai 2016

    1 infraction

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD/GREASE BUILD UP ON 1ST FLOOR PREP AREA VENTILATION HOOD FILTERS ALSO OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAIN BOARDS. MUST CLEAN AND MAINTAIN EQUIPMENT.
12. Plainte6 mars 2015

    6 infractions

    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • FOUND NO PREVIOUS SUMMARY REPORT POSTED/DISPLAYED ON SITE IN PLAIN VIEW,FROM REPORT#1459936 DATED 5/20/14. NSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED/DISPLAYED IN PLAIN VIEW FOR THE CUSTOMER. CITATION ISSUED SERIOUS 7-42-010(B).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NO CUSTOMER ADVISORY POSTED AND DISPLAYED ON SITE. MUST DISPLAY CUSTOMER ADVISORY.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CAULK AROUND THE EXPOSED HAND SINK(FIRST FLOOR) AND 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA KITCHEN, WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. MUST RE CAULK AND MAINTAIN. MUST DEFROST CHEST FREEZER IN THE BASEMENT (WITH FROZEN PUREED FRUIT) AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND MAINTAIN THE FAN GUARD OF THE 4 DOOR REACH IN COOLER IN THE BASEMENT PREP AREA AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VENT COVER IN WOMEN'S WASHROOM FIRST FLOOR, WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. MUST SEAL THE GAP BETWEEN THE CEILING AND WALLS ABOVE THE FOOD STORAGE SHELVINGS IN THE BASEMENT STORAGE ROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BROKEN/CRACKED SOLID LIGHT SHIELD ABOVE THE COOK LINE/PREP AREA, FIRST FLOOR. MUST REPLACE.
13. Toiles20 mai 2014

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT PREP LINE OF FIRST FLOOR TO BE IMPROPER AT 47.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • NOTED EMPLOYEES AT PREP AREAS WEARING GLOVES AND PREPPING, MOVING TO THE DISH WASHING AREA TO DROP AND COLLECT DISHES,PICKING UP BOXES OF CONTAINERS WITH SAME GLOVE THEN FINALLY CHANGING GLOVES BUT NOT WASHING THEIR HANDS AFTER CHANGING THE GLOVES. ALSO NOTED EMPLOYEES WITH THREADLIKE WRIST BANDS DANGLING FROM THEIR WRISTS WHILE PREPARING FOOD.INSTRUCTED TO ALWAYS CHANGE GLOVES WHEN MOVING FROM ONE TASK TO ANOTHER AND NOT TO WEAR TO WEAR DANGLING JEWELRY WHILE PREPPING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • NOTED EMPLOYEE WASHING DISHES AT THE LOW TEMPERATURE DISH WASHER USING CHLORINE STRIP WITH READING OF 0PPM AT THE BASEMENT FOOD PREP AREA. MANAGER IMMEDIATELY CALLED ECO LAB FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • NOTED ICE CREAM MACHINE AT THE BASEMENT FOOD PREP AREA IN USE BUT UNABLE TO PROPERLY CLEAN AND SANITIZE MACHINE. INSTRUCTED MANAGEMENT TO INSTALL HOT AND COLD RUNNING WATER ABOVE THE EQUIPMENT FOR PROPER WASHING, RINSING AND SANITIZING. MANAGER STATED THAT THEY USUALLY CARRY HOT AND COLD WATER TO THE ICE CREAM MACHINE TO WASH, RINSE AND SANITIZE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SET WITH HOT AND COLD RUNNING WATER FOR CLEANING. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS INSIDE COOLER INCLUDING BULK ITEMS WITH NAMES OF PRODUCT AND USE BY OR PREPARED BY DATE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED SOME REFRIGERATION UNITS AT THE PREP AREAS WITH NO STEM THERMOMETERS. INSTRUCTED TO PROVIDE STEM AND ACCURATE THERMOMETER INSIDE ALL REFRIGERATION EQUIPMENT AND MUST BE DISPLAYED VISIBLY FOR PROPER TEMPERATURE MONITORING.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • NOTED DIRTY WASH CLOTHES ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
14. Réinspection des toiles6 juin 2013

    0 infraction

15. Plainte6 mai 2013

    4 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND A PREP COOLER AT 1ST FLOOR KITCHEN AT 60.4F, COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL REQUEST.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND 6 LBS OF COOKED PASTA AT 60.5, 1LB OF COOKED SHRIMP AT 50.6F, FOOD ALONG WITH OTHER NON-POTENTIALLY HAZARDOUS FOODS STORED AT SAID COOLER, INSTRUCTED TO KEEP SUCH FOOD ITEMS STORED AT 40F OR LOWER. FOOD DISCARDED VALUED AT $12.00.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • CLEANING CHEMICALS IN SPRAY BOTTLE NOT LABELED, EMPLOYEES DTINKS IN PREP AREA NOT LIDED, INSTRUCTED TO LABEL AND CAP ALL EMPLOYEES DRINK CONTAINERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ICE BINS AT BAR MISSING COVERS, INSTRUCTED TO INSTALL.
16. Plainte4 avr. 2012

    4 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. 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
      • ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR IN BASEMENT'S .DRY STORAGE ROOM. FLOOR DRAIN UNDER DISHMANCHINE MUST BE KEPT CLEAN ALSO. 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
      • EVIDENCE OF MILDEW ON THE CAULKING ON WALLS & SPLASHGUARD AROUND THE DISHMACHINE, & AT BAR HANDSINK-MUST RE-CAULK. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • 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.
17. Suspected Food Poisoning Re-inspection5 oct. 2011

    5 infractions

    • 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.All clean single service utensils must be stored with handles up to prevent contamination before use.
    • 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 ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING IN EMPLOYEE LOCKER ROOM AND FLOOR DRAIN BENEATH DISHMACHINE REQUIRES DETAIL CLEANING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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.STEAMER UNIT AT COOK LINE MUST BE STORED DIRECTLY BENEATH HOOD AS REQUIRED,DRAINAGE ALONG BAR AREA MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.
    • 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 PROVIDE VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.
18. Empoisonnement alimentaire présumé27 sept. 2011

    9 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.OBSERVED 2 CONTAINERS OF PORTION SIZED MUSSELS HELD IN WALK-IN-COOLER LOCATED IN BASEMENT LACKING THE REQUIRED SHELLFISH TAG. OBSERVED 2 CONTAINERS INSIDE THE OYSTER 2 DOOR COOLER LACKING THE REQUIRED SHELLFISH TAG. MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOOD PRODUCTS-APPROXIMATELY 90#'s ,TOTAL DOLLAR VALUE$382.24. CRITICAL VIOLATION 7-38-005 (B).
    • 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 LIVE FRUIT FLIES IN THE BASEMENT PREP AREAS,STORAGE AREAS,EMPLOYEE LOCKER ROOM,DISHMACHINE AREA. APPROXIMATELY 10 LIVE FRUIT FLIES WERE OBSERVED.SEAL NOTICEABLE OPENINGS ON WALLS/CEILINGS WERE NOTED IN BASEMENT AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED FOR PUBLIC VIEW. MANAGEMENT GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.FOUND NO CONSUMER ADVISORY SIGNAGE POSTED IN THE RESTAURANT.
    • 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.All clean single service utensils must be stored with handles up to prevent contamination before use.
    • 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 ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING IN EMPLOYEE LOCKER ROOM AND FLOOR DRAIN BENEATH DISHMACHINE REQUIRES DETAIL CLEANING.
    • 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.STEAMER UNIT AT COOK LINE MUST BE STORED DIRECTLY BENEATH HOOD AS REQUIRED,DRAINAGE ALONG BAR AREA MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.
    • 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 PROVIDE VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.
19. Réinspection de la plainte23 sept. 2011

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE 1 SINK STOPPER AT THE BASEMENT 3 COMPARTMENT SINK.
20. Plainte12 sept. 2011

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE MIDDLE PREP COOLER WITH AN AIR TEMPERATURE OF 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CLAM CHOWDER, RAW SHUCKED MUSSELS AND CLAMS, ETC. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN ALL COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND BASEMENT WALK-IN COOLER. OBSERVED SHRIMP AT 50F, RAW SHUCKED MUSSELS AT 52F, FISH AT 48F, RAW SHUCKED CLAMS AT 53F, CLAM CHOWDER AT 51F, REMOULADE SAUCE AT 48F, MILK AT 49F, EGGS AT 49F, STEAKS AT 49F, COOKED PASTA AT 46F, PORK BELLY AT 46F, SAUSAGE AT 47F, CREAM CHEESE AT 47F, CREME FRAICHE AT 46F, MARSCAPONE CHEESE AT 46F, HOT DOGS AT 48F, SOUR CREAM AT 47F, RICOTTA CHEESE AT 45F, YOGURT AT 47F, FOIE GRAS AT 46F, MASHED POTATOES AT 48F, LIQUID EGGS AT 48F. MANAGEMENT VOLUNTARILY DISCARDED 250# OF FOOD WORTH $3000. CRITICAL VIOLATION 7-38-005A.
    • 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 LIVE FRUIT FLIES IN THE 1ST FLOOR AND BASEMENT PREP AREAS AND STORAGE AREAS. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED AN EXCESSIVE AMOUNT OF GARBAGE AND LITTER ON THE GROUND SURROUNDING THE GARBAGE DUMPSTERS. OBSERVED A STACK OF CARDBOARD BOXES STORED AGAINST THE BUILDING WALL BEHIND THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE ALLEY. SERIOUS VIOLATION 7-38-020.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED. MANAGEMENT GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products. NO CONSUMER ADVISORY NOTICE WAS POSTED IN THE RESTAURANT. MANAGEMENT WAS GIVEN A COPY OF THE CONSUMER ADVISORY AND WAS INSTRUCTED TO POST IT IN VIEW OF CUSTOMERS OR WRITE IT ON THE MENU.
    • 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. MUST MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA AND STORAGE AREA WITH THE ICE MACHINES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE 3 SINK STOPPERS AT THE BASEMENT 3 COMPARTMENT SINK.