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HABIBI RESTAURANT & CUISINE, INC.

1225-27 W DEVON AVE, CHICAGO, IL 60660 · Restaurant

Résumé des inspections

HABIBI RESTAURANT & CUISINE, INC. a été inspecté 14 fois par Chicago Department of Public Health depuis le 2 juin 2010. La dernière inspection, le 15 avril 2014, n'a relevé aucune infraction.

3 des 14 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 et Ravageurs.

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 5 fois dans 3 inspections distinctes, la plus récente le 6 mars 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 3 fois dans 3 inspections distinctes, la plus récente le 7 avril 2011. Par exemple : GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS

  • 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 28 fois dans 11 inspections distinctes, la plus récente le 6 mars 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 10 fois dans 6 inspections distinctes, la plus récente le 6 mars 2013. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 4 fois dans 4 inspections distinctes, la plus récente le 15 avril 2011. Par exemple : * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS

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.

14 inspections

  1. Toiles

    0 infraction

  2. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN INTERIOR OF ICE MACHINE AND REACH IN COOLERS CONDENSERS AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT/FOOD BUILD UP ON FLOOR UNDER AND AROUND 3-COMPARTMENT SINK BEHIND COUNTER, AT 6351 N. MAGNOLIA SIDE OF ESTABLISHMENT. MUST CLEAN AND MAINTAIN FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERED CRACKS/CREVICES IN BETWEEN WALL PANELS BEHIND PREP HANDWASH BOWL. MUST SEAL ALL CRACKS/CREVICES IN WALL.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • MENS AND WOMENS WASHROOM DOORS NOT SELF CLOSING AT 6351 N. MAGNOLIA SIDE OF DINING AREA. MUST PROVIDE SELF CLOSING DEVICE FOR BOTH WASHROOMN DOORS, WASHROOM DOORS MUST SELF CLOSE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THERMOMETERS INSIDE PREP AREA REACH IN COOLERS ALSO NO METAL STEM THERMOMETER FOR FOOD HANDLERS. MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLER AND PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.
  3. Plainte

    4 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE: AIR TEMP OF 49F TO 50.9F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: HUMMUS HOME MADE DRESSING, DICED AND SLICED TOMATOES. COOLERS MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT. CRITICAL VIOLATION: 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS AT IMPROPER TEMPERATURE STORED INSIDE THE ABOVE UNIT: HUMMUS AT TEMP OF 49.6F TO 50.9F; HOME MADE DRESSING AT TEMP OF 49.7F; DICED AND SLICED TOMATOES AT TEMP OF 50.7F. FOOD WAS DISCARDED AND DENATURED. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. POUND 6, VALUE 30 CRITICAL VIOLATIION:7-38-005(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RAW WOOD SHELF IN PREP AREA NOT HAVING A SMOOTH SURFACE.INSTRUCTED TO PAINT. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REPAIR BROKEN FLOOR TILES, AND REPLACE MISSING FLOOR TILES IN PREP AREA.
  4. Plainte abrégée

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN DUST ON SHELF UNDER CHECKOUT COUNTER AT FRONT,AND ON STORAGE TABLE IN REAR STORAGE ROOM OF S.W CONER, AND VENT IN SAME ROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR FAUCET JOINTS LEAKING WATER AT 3COMP.SINK.
  5. Plainte

    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. INSTRUCTED TO CLEAN DUST ON SHELF UNDER CHECKOUT COUNTER AT FRONT,AND ON STORAGE TABLE IN REAR STORAGE ROOM OF S.W CONER, AND VENT IN SAME ROOM.
    • 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. INSTRUCTED TO REPAIR FAUCET JOINTS LEAKING WATER AT 3COMP.SINK.
  6. Réinspection de la plainte

    6 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERRIOUS VIOLATION NOT CORRECTED FROM 4-7-11, REPORT # 519211 #19-OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED.WE(THE CHEF AND I)OBSERVED LID OF WASTE OIL CONTAINER WITH LAYER OF BUILD-UP ENCRUSTED GREASE.INCRUSTED TO CLEAN,AND KEEP IT CLEAN AT ALL TIME TO MINIMIZE RODENT AND INSECT ACTIVITIES. CHEF CLEANED LID . CRITICAL VIOLATION:7-42-090 H000071691-17
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. 4-7-11 NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED,STORED ANMD SERVED(FALAFEL,SOUP ,HUMMS,ETC).NO CITY ORIGINAL CERTIFICATE POSTED ON PREMISES.INSTRUCTED THE CHEF TO OBTAIN IT.ON 4-8-11 RETURNED ON PREMISES TO FINISH WRITING REPORT, STILL NO CERTIFIED FOOD HANDLER ON PREMISES. SERIOUS VIOLATION:7-38-012 HOOOO71681-16 STILL NO CERTIFIED FOOD HANDLER OR NOR CITY SANITATION CERTIFICATE POSTED ON PREMISES.AGAIN INFORMATION GIVEN HOW TO OBTAIN IT.SERIOUS VIOLATION:7-38-012 H000071691-17
    • 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. REPAIR BROKEN DOORS OF SMALL PREP COOLER(TOP PART IS USED TO STORE FOOD).
    • 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. CLEAN INTERIOR OF DEEP FRYERS,EXCESS GREASE BUILD-UP,ALSO FILTER AND HOOOD, CLEAN INTERIOR OF TWO DOOR COOLER IN REAR STORAGE.ALL SOFAS IN DINING AREA ARE SOILED INSTRUCTED TO CLEAN.
    • 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.
    • 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. STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK(REMOVE DIRTY PLASTIC).THREE COMPARTMENT SINK SLOWLY DRAINING.CONTACT A PLUMBER.
  7. Plainte

    11 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO DOOR COOLER AT IMPROPER TEMPERATURE:50F TO 53.5F.THEIR OWN THERMOMETER SHOWED TEMP OF 50F.TAGGED UNIT"HELD FOR INSPECTION"DO NOT USE UNIT.UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.FAX A LETTER WHEN UNIT IS FIXED,(FAX #312-746-4240).CRITICAL VIOLATION:7-38 005(A) H000071680-15
    • 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:COOKED CHICK PEAS AT TEMP OF 44.5F TO 45F; HUMMS AT TEMP OF 47F TO 48.5F.LENTIL SOUP AT TEMP OF 46.7F AND FALAFEL AT TEMP OF 48.7F FOOD WAS STORED INSIDE ABOVE 2 DOOR COOLER.NO TIME AND TEMPERATURE LOG WAS PROVIDED.THE CHEF DISCARDED AND DENATURED FOOD PRODUCTS.POUNDS 35,VALUE 110.CRITICAL VIOLATION:7-38-005(A) H000071680-15
    • 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. OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED.WE(THE CHEF AND I)OBSERVED LID OF WASTE OIL CONTAINER WITH LAYER OF BUILD-UP ENCRUSTED GREASE.INCRUSTED TO CLEAN,AND KEEP IT CLEAN AT ALL TIME TO MINIMIZE RODENT AND INSECT ACTIVITIES. SERIOUS VIOLATION:7-38-020 H000071681-16
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED,STORED ANMD SERVED(FALAFEL,SOUP ,HUMMS,ETC).NO CITY ORIGINAL CERTIFICATE POSTED ON PREMISES.INSTRUCTED THE CHEF TO OBTAIN IT.ON 4-8-11 RETURNED ON PREMISES TO FINISH WRITING REPORT, STILL NO CERTIFIED FOOD HANDLER ON PREMISES. SERIOUS VIOLATION:7-38-012 HOOOO71681-16
    • 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. REPAIR BROKEN DOORS OF SMALL PREP COOLER(TOP PART IS USED TO STORE FOOD).
    • 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. CLEAN INTERIOR OF DEEP FRYERS,EXCESS GREASE BUILD-UP,ALSO FILTER AND HOOOD, CLEAN INTERIOR OF TWO DOOR COOLER IN REAR STORAGE.ALL SOFAS IN DINING AREA ARE SOILED INSTRUCTED TO CLEAN.
    • 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.REPLACE MISSING FLOOR TILES IN WOMEN' WASHROOM.REPLACE BROKEN FLOOR TILE IN FRONT OF TWO DOOR COOLER,FLOOR IS COVERED WITH A RUG.REPLACE ALL BROKEN FLOOR TILE THROUGHOUT.CARPET IN DINING AREA IS EXTREMELY SOILED AND BURNED(HOLES)INSTRUCTED TO CLEAN OR REPLACE.
    • 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. SEAL WALL THROUGHOUT THE PREMISES, INCLUDED AROUND PIPES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. DETAIL CLEAN LIGHT SHIELD UNDER THE HOOD(DUST AND GREASE BUILD-UP)
    • 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. STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK(REMOVE DIRTY PLASTIC).THREE COMPARTMENT SINK SLOWLY DRAINING.CONTACT A PLUMBER.
    • 70. PAS DE RÈGLEMENT SUR L ' ÉLIMINATION
      • Smoking shall be prohibited in all public places except in designated smoking areas. ALL ASHTRAYS SHALL BE REMOVED FROM ANY AREA WHERE SMOKING IS PROHIBITED BY THIS CHAPTER BY THE OWNER, OPERATOR,MANAGER,OR OTHER PERSON HAVING CONTROL OF THE AREA. UPON INSPECTION OBSERVED ONE GLASS ASHTRAY WITH TWO BURNED CIGARETTE BUTTS IN IT STORED NEXT TO A TABLE WITH A COFFEE MACHINE IN DINING AREA,CHEF WAS SITTED NEXT TO IT. ANOTHER GLASS ASHTRAY WAS INSIDE THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.TWO GLASS ASHTRAYS WERE STORED ON TOP THE DRAIN BOARD OF THE 3 COMPARTMENT SINK,IN KITCHEN.A BLACK LARGE ASHTRAY WAS STORED BEHIND THE FAUCET OF THE EXPOSED SINK IN KITCHEN.A METAL USED(DIRTY WITH ASHES) ASHTRAY WAS OBSERVED ON TOP OF DESK IN REAR STORAGE AREA(COOLER AND FREEZERS AREA STORED AT SAME AREA).ASHTRAYS WERE REMOVED BY THE CHEF.INSTRUCTED TO FOLLOW SMOKING ORDINANCE. CHICAGO CLEAN INDOOR AIR ORDINANCE:REMOVAL OF ASHTRAYS 7-32-020(C)H000071682-17 FIRST OFFENSE
  8. Plainte abrégée

    0 infraction

  9. Consultation

    4 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • MUST COMPLY WITH VIOLATION NOTED ON INSPECTION REPORT #339229 DATED 9.16.10.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • MUST COMPLY WITH VIOLATION NOTED ON INSPECTION REPORT #339229 DATED 9.16.10.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST COMPLY WITH VIOLATION NOTED ON INSPECTION REPORT #339229 DATED 9.16.10.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST COMPLY WITH VIOLATION NOTED ON INSPECTION REPORT #339229 DATED 9.16.10.
  10. Plainte

    4 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT5 WATER AVAILABLE IN PREP AREA 3 COMPARTMENT SINK OR IN WASHROOM. INSTRUCTED MANAGER TO HAVE HOT AND COLD RUNNING WATER AS PER CITY CODE. ESTABLISHMENT NOT OPEN FOR BUSINESS. REMODELING. NO CITATION ISSUED.
    • 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 7 RAT DROPPINGS IN REAR STORAGE AREA NEXT TO PREP AREA, UNDER HOT WATER TANK. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY, CLEAN AND SANITIZE EFFECTED AREAS AND CONTROL ACTIVITY. ESTABLISHMENT NOT OPEN FOR BUSINESS. REMODELING. CITATION ISSUED #63808-18. COURT DATE 11.18.10, 400 W SUPERIOR, ROOM 112, 10 AM.
    • 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. REMOVE BLACK MOLD LIKE SUBSTANCE ON WALLS NEXT TO HOT WATER TANK. SEAL HOLE ABOVE HAND SINK IN KITCHEN, AROUND PIPES FOR MOP SINK AND THROUGHOUT PREMISES AS NEEDED TO PREVENT PEST ACCESS.
    • 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. NO HOT OR COLD RUNNING WATER FROM MOPSINK. ENSURE RUNNING WATER AND PROPER DRAINING AS PER CITY CODE.
  11. Plainte abrégée

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. 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. above violation still remaining.
    • 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. above violation still remaining.
    • 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. above violation still remaining.
    • 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. above violation still remaining.
    • 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. above violation still remain.
    • 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. above violation still remaining.
  12. Plainte abrégée

    7 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. found no certified food mgr. with city of chicago food sanitation certificate (at time of partial inspection per office polocy)while preparing, handling potentially hazardous foods. citation issued #H000060180, with court date of 7/22/2010, at 400 w superior in room #112 at 9:00am.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. 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. above violation still remaining.
    • 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. above violation still remaining.
    • 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. above violation still remaining.
    • 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. above violation still remaining.
    • 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. above violation still remainig.
    • 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. above violation still remaining.
  13. Plainte

    7 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. found observed no certified food mgr. with city of chicago food sanitation certificate while preparing potentially hazardous foods at time of inspection on 6/09/2010.citation issued#000060179, with a court date of 7/22/2010, at 400 w superior in room #112 at 9:00am.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. 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 foods not properly dated, labeled in coolers, freezer, must date, and label all food items in coolers, freezers.
    • 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. non food contact surfaces of cooler shelving, cooking equipment, and storage shelving no clean need cleaning(detailed).
    • 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 under heavy equipment, cooking equipment, and uder storage area need detailed cleaning.
    • 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. damaged, stained ceiling tiles in prep area shall be replaced.
    • 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 shields in prep area, storage area not clean need cleaning.
    • 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. exhaust vents(ventilation)in prep area, coolers, and storage area not clean need cleaning.
  14. Plainte

    0 infraction

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