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HAWKEYE'S BAR & GRILL INC

1458 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Résumé des inspections

HAWKEYE'S BAR & GRILL INC a été inspecté 28 fois par Chicago Department of Public Health depuis le 1 octobre 2010. La dernière inspection, le 29 juin 2026, a relevé 7 infractions.

2 des 28 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 16 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

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

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 13 fois dans 6 inspections distinctes, la plus récente le 29 juin 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 10 fois dans 7 inspections distinctes, la plus récente le 4 août 2025. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 4 fois dans 3 inspections distinctes, la plus récente le 4 août 2025. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 4 fois dans 4 inspections distinctes, la plus récente le 4 août 2025. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 6 septembre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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.

28 inspections

  1. Réinspection des toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: MISSING HANDAWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE SIGNAGE AND MAINTAIN
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • 4-502.13 PREMISES RE USING SOUR CREAM CONTAINERS TO STORE OTHER FOODS IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS DESIGNED FOR MULTI USE. SINGLE SERVICE CONTAINERS ARE NOT TO BE REUSED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12: HEAVILY STAINED CUTTING BOARD WITH DEEP, DARK GROOVES AT SALAD PREP COOLER STATION. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): DOOR HANDLES AND UNDERNEATH DOOR HANDLES FOR ALL REFRIGERATION UNITS AND WALK IN COOLER NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 5-205.15 LOOSE FAUCET HANDLES AT BASEMENT BAR HANDWASH SINK. INSTD TO REPAIR AND MAINTAIN
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 6-501.18: BASIN OF BAR HANDWASH SINK AND FAUCET HANDLES OF HANDWASH SINK IN MAIN PREP AREA, WITH EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: 1ST FLOOR BAR WET AND STANDING WATER IN VARIOUS AREAS. INSTD TO KEEP CLEAN AND DRY. FLOOR DRAIN AT BAR 3-COMPARTMENT SINK WITH EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN
  2. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • MISSING HANDAWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE SIGNAGE AND MAINTAIN
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF ICE MACHINE PANEL AND CHUTE WITH EXCESSIVE BLACK SUBSTANCE. INSTD TO DISPOSE OF ICE, CLEAN AND SANITIZE MACHINE AND MAINTAIN. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • LOW TEMPERATURE WAREWASHING UNIT UNABLE TO SANITIZE, 0PPM OF CHLORINE WHEN MULTIPLE CYCLES RAN AND TESTED. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE MULTI USE EQUIPMENT UNTIL WAREWASHING UNIT REPAIRED AND REINSPECTED BY CDPH. PRIORITY VIOLATION 7-38-025. UNIT NOT IN USE AT TIME OF INSPECTION
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • PREMISES RE USING SOUR CREAM CONTAINERS TO STORE OTHER FOODS IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS DESIGNED FOR MULTI USE. SINGLE SERVICE CONTAINERS ARE NOT TO BE REUSED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • HEAVILY STAINED CUTTING BOARD WITH DEEP, DARK GROOVES AT SALAD PREP COOLER STATION. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • DOOR HANDLES AND UNDERNEATH DOOR HANDLES FOR ALL REFRIGERATION UNITS AND WALK IN COOLER NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LOOSE FAUCET HANDLES AT BASEMENT BAR HANDWASH SINK. INSTD TO REPAIR AND MAINTAIN
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • BASIN OF BAR HANDWASH SINK AND FAUCET HANDLES OF HANDWASH SINK IN MAIN PREP AREA, WITH EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 1ST FLOOR BAR WET AND STANDING WATER IN VARIOUS AREAS. INSTD TO KEEP CLEAN AND DRY. FLOOR DRAIN AT BAR 3-COMPARTMENT SINK WITH EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN
  3. Réinspection des toiles

    5 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 CLEAN THE BEER LINES BEHIND THE MAIN BAR.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 REPLACE THE LEAKING BEER LINES BEHIND THE MAIN BAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 CLEAN THE FLOOR BEHIND BOTH BARS, IN THE DRY STORAGE ROOM IN THE BASEMENT, AND LIQUOR STORAGE ROOMS.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • 8-404.13(B)(3) 8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATIONS FROM REPORT #2621691 ON 8/4/25 WERE NOT CORRECTED: 38 - OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS ON THE WALLS, CEILING AND BOXES OF STOCK AND EQUIPMENT IN THE BASEMENT FOOD PREP AND DISH WASHING AREA, DRY STORAGE AND LIQUOR ROOMS IN THE BASEMENT, AROUND THE WAIT STATION, AND BEHIND THE MAIN BAR AND BASEMENT BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT THE PREMISES. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.
  4. Réinspection des toiles

    7 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (HAMBURGERS AND SALADS) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 CLEAN THE BEER LINES BEHIND THE MAIN BAR. CLEAN THE TABLES AND SHELVES BEHIND THE BASEMENT BAR. CLEAN THE DRY STORAGE SHELVES IN THE BASEMENT.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 REPLACE THE LEAKING BEER LINES BEHIND THE MAIN BAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 REMOVE THE EXCESSIVE CLUTTER ON THE FLOOR IN THE UTILITY ROOM NEXT TO THE LIQUOR STORAGE AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 CLEAN THE FLOOR BEHIND BOTH BARS, IN THE DRY STORAGE ROOM IN THE BASEMENT, AND LIQUOR STORAGE ROOMS.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • 8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATIONS FROM REPORT #2621691 ON 8/4/25 WERE NOT CORRECTED: 25 - OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR ALL FOODS THAT CAN BE ORDERED RAW OR UNDERCOOKED ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU WITH AN ASTERISK OR OTHER MEANS. 38 - OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS ON THE WALLS, CEILING AND BOXES OF STOCK AND EQUIPMENT IN THE BASEMENT FOOD PREP AND DISH WASHING AREA, DRY STORAGE AND LIQUOR ROOMS IN THE BASEMENT, AROUND THE WAIT STATION, AND BEHIND THE MAIN BAR AND BASEMENT BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT THE PREMISES. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.
  5. Toiles

    13 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (MASHED POTATOES AT 161F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 13. ALIMENTS EN BONNE CONDITION, SAUVETE ET NON ADAPTÉS
      • OBSERVED UNSAFE FOOD BEING STORED IN THE WALK-IN COOLER AND PREP COOLERS. OBSERVED SLICED CHEESES WITH BLUE AND BLACK SPOTS ON THEM THAT APPEARED TO BE MOLD GROWTH. MANAGEMENT INSTRUCTED THAT ALL FOOD MUST BE SAFE AND WHOLESOME. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 3-DOOR PREP COOLER AND WALK-IN COOLER. OBSERVED CHEESE AT 54F, MACARONI AND CHEESE AT 50F, CORNED BEEF AT 68F, SAUSAGE AT 48F, EGG ROLLS AT 50F, MEATLOAH AT 48F, AND CHICKEN AT 51F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR FOODS THAT CAN BE ORDERED RAW OR UNDERCOOKED ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE 3-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 58F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEAT AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS AND 4 HOUSE FLIES IN THE BASEMENT FOOD PREP AND DISH WASHING AREA, WAIT STATION AND BEHIND THE MAIN BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED A HANGING FLY STRIP IN THE BASEMENT DISH WASHING AND FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE ALL FLY STRIPS FROM THE FOOD PREP AREAS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUST INSIDE OF THE DOOR OF THE MICROWAVE AT THE SALAD PREP STATION. MANAGEMENT INSTRUCTED TO REPLACE THE MICROWAVE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE INTERIOR OF THE LOW TEMPERATURE DISH MACHINE CHEMICAL BASIN WITH ENCRUSTED SOIL SURROUNDING THE BASIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • REPAIR THE LEAKING DRAIN LINE UNDERNEATH THE DISH WASHING MACHINE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FOOD SPLATTER AND DEBRIS ON THE CEILING TILES OF THE BASEMENT FOOD PREP AND DISH WASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REPLACE THE BROKEN FLOOR TILES AT THE BASE OF THE STAIRS IN THE BASEMENT DISH WASHING AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
  6. Toiles

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A 1/4" GAP AT THE BOTTOM OF THE SIDE BASEMENT STAIRWELL EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE BASEMENT WALK-IN FREEZER AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD BOXES AND DEBRIS OUTSIDE REAR EXIT DOOR GANGWAY. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT KITCHEN AND BAR HANDWASHING SINKS. MUST PROVIDE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED BLACK AND BROWN DEBRIS BUILD UP ON THE DISH MACHINE TRAYS. INSTRUCTED MANAGEMENT TO DETAIL CLEAN OR REPLACE TRAYS, AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAK COMING FROM THE PIPE THAT IS IN THE MIDDLE OF THE BASEMENT PREP AREA. OBSERVED THE RIGHT FAUCET ON THE BASEMENT THREE COMPARTMENT SINK LEAKING. MUST REPAIR ALL LEAKS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BROKEN WOOD, OLD FOOD, AND ICE BUILT ON THE FLOOR INSIDE THE WALK-IN FREEZER. INSTRUCTED MANAGEMENT: REMOVE ALL UNSEALED WOOD, CLEAN THE FLOOR, AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HEAVY DUST AND DIRT BUILD UP ON THE FAN COVER INSIDE THE BASEMENT KITCHEN WALK-IN COOLER. INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR THE CURRENT CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING.
  8. Réinspection des toiles

    0 infraction

  9. Toiles

    5 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED COOK USING BARE HAND CONTACT WITH READY TO EAT CHEESEBURGER. ALSO OBSERVED ANOTHER COOK PREPARING BURRITO USING BARE HAND CONTACT. MUST WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINK LOCATED AT BAR(1ST FLOOR). MUST PROVIDE SOAP AT HAND SINK AT ALL TIMES FOR EMPLOYEES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINK LOCATED AT BAR. INSTRUCTED TO PROVIDE PAPER TOWELS AT HAND SINK AT ALL TIMES FOR EMPLOYEES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLE SLAW AT IMPROPER COLD HOLDING TEMPERATURE AT 59.3F INSIDE OF PREP COOLER. ALSO OBSERVED OPENED CONTAINER OF RANCH DRESSING AT IMPROPER COLD HOLDING TEMPERATURE AT 59.1F, SOUR CREAM FOOD AT 60.3F, SALSA FOUND AT 56.4F, TARTAR SAUCE FOUND AT 50.8F, BLUE CHEESE FOUND AT 52.7F, OPEN CONTAINER OF THOUSAND ISLAND DRESSING FOUND AT 58.3F. TCS FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR ABOVE. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $125.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED IMPROPER AMBIENT TEMPERATURE AT 51.9F INSIDE OF PREP COOLER. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  10. Plainte

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE INTERIOR BOTTOM OF THE FRYERS TO REMOVE GREASE OBSERVED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN FLOORS AROUND AND UNDER COOKING EQUIPMENT.
  11. Toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE INTERIOR BOTTOM OF THE FRYERS AND EXTERIOR SURFACES OF FRYERS TO REMOVE GREASE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE FLOOR UNDER THE FRYERS IN KITCHEN AND IN BASEMENT AREA WHERE NEEDED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.
  12. Toiles

    9 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE CONSUMER ADVISORY NOTICE TO ALL CONSUMERS. PROVIDE SIGN IN PROMINATE LOCATION OR ON MENU WHERE FOOD ITEMS ARE LISTED. CORRECT AND MAINTAIN PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS THAT ARE VISIBLE. MUST INSTALL AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. CORRECT AND MAINTAIN.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL SINGLE USE ARTICLES MUST BE STORED IN A CLEAN SANITIZED LOCATION TO KEEP FROM SPLATTER AND BUILD UP. CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS ARE WORN WITH DEEP CUTS MUST REPLACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF FOOD SPILLS. MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • LIGHT IN BASEMENT PREP AREA IN NEED OF SHIELDING. MUST CORRECT AND MAINTAIN.
  13. Réinspection des toiles

    9 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-STE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT INVOLVE THE DISCHARGE OF VOMITUS OR FECAL MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4.602.12 MUS DETAIL CLEAN DRIED FOOD DEBRIS FROM EXTERIOR OF STOVE IN BASEMENT & MAIN PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • : 4.602.11(E)(4) MUST DETAIL CLEAN UNKNOWN DEBRIS FROM SODA NOZZLES AT MAIN BAR AND BAR IN BASEMENT. INSTRUCTED TO MAINTAIN.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3.501.17 (D)(D) OBSERVED NO DATE MARKINGS ON FOOD IN COOLERS PREPARED ON PREMISES 24 HOURS PRIOR TO SERVING. INSTRUCTED TO DATE MARL ALL FOODS HELD IN COOLERS, AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4.202.16. MUST REPAIR BROKEN DOOR GASKETS ON 1-DOOR REACH IN COOLERS/FREEZER IN BASEMENT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5.205.15(B) MUST REPAIR LEAKY FAUCET ON HAND SINK IN MAIN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6.501.14 MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD& FILTERS IN MAIN AND BASEMENT PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • : ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE FOR REVIEW.
  14. Toiles

    15 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012(A)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-STE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT INVOLVE THE DISCHARGE OF VOMITUS OR FECAL MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4.602.12 MUS DETAIL CLEAN DRIED FOOD DEBRIS FROM EXTERIOR OF STOVE IN BASEMENT & MAIN PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4.602.11(E)(4) MUST DETAIL CLEAN UNKNOWN DEBRIS FROM SODA NOZZLES AT MAIN BAR AND BAR IN BASEMENT. INSTRUCTED TO MAINTAIN.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3.501.16(A)(2)OBSERVED TCS FOODS BEING HELD AT IMPROPER TEMPERATURES. 8 LBS OF CHICKEN IN THE PREP COOLER, 52F, VALUED AT $30, AND 3 LBS OF ANGUS BEEF HAMBURGERS IN SAID COOLER, 50F, VALUED AT $40. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD TCS COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3.501.17 (D)(D) OBSERVED NO DATE MARKINGS ON FOOD IN COOLERS PREPARED ON PREMISES 24 HOURS PRIOR TO SERVING. INSTRUCTED TO DATE MARL ALL FOODS HELD IN COOLERS, AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • 4.301.11 OBSERVED PREP COOLER WITH TCS FOOD INSIDE, IN PREP AREA, AT IMPROPER TEMPERATURE OF 60F. INSTRUCTED TO DISCONTINUE USING COOLER UNTIL REPAIRED, AND MAINTAINING A COLD TEMPERATURE OF 41F OF BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4.302.12(A)(A) MUST PROVIDE WORKING THERMOMETERS ON-SITE FOR USE TO ENSURE ATTAINMENT AND MAINTENANCE OF HOT AND COLD FOOD TEMPERATURES. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3.302.12 MUST LABEL ALL BULK FOOD CONTAINERS IN PREP AND DRY STORAGE AREAS, WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4.202.16. MUST REPAIR BROKEN DOOR GASKETS ON 1-DOOR REACH IN COOLERS/FREEZER IN BASEMENT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4.202.16 MUST REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER & FREEZER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5.205.15(B) MUST REPAIR LEAKY FAUCET ON HAND SINK IN MAIN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6.201.11 MUST DETAIL CLEAN DRIED FOOD FROM FLOORS IN MAIN AND BASEMENT PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6.501.14 MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD& FILTERS IN MAIN AND BASEMENT PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE FOR REVIEW.
  15. Plainte abrégée

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: REACH IN FREEZER, STORAGE SHELVES, DEEP FRYERS 1ST FLOOR, MUST CLEAN ALL SURFACES TO REMOVE FOODS, SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OUTSIDE GROUND AREA AND STAIRS NOT CLEAN AT BACK AREA, TRASH AND DEBRIS, INSTRUCTED TO CLEAN AREA AND BETTER MAINTAIN,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • LIGHT SHIELDS ABOVE FIRST FLOOR PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FAUCET LEAKING AT BASEMENT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • ALL REACH IN AND WALK IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SOME STORAGE AREAS IN BASEMENT AND AREA OUTSIDE BACK DOOR ON STAIRWELL, CLUTTER NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
  16. Toiles

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: REACH IN FREEZER, STORAGE SHELVES, DEEP FRYERS 1ST FLOOR, MUST CLEAN ALL SURFACES TO REMOVE FOODS, SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OUTSIDE GROUND AREA AND STAIRS NOT CLEAN AT BACK AREA, TRASH AND DEBRIS, INSTRUCTED TO CLEAN AREA AND BETTER MAINTAIN,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • LIGHT SHIELDS ABOVE FIRST FLOOR PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FAUCET LEAKING AT BASEMENT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • ALL REACH IN AND WALK IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SOME STORAGE AREAS IN BASEMENT AND AREA OUTSIDE BACK DOOR ON STAIRWELL, CLUTTER NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
  17. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUST ACCUMULATION ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILE FRAMES AT DISHMACHINE AREA WITH EXCESSIVE RUST ACCUMULATION. INSTD TO REMOVE RUST AND MAINTAIN.
  18. Toiles

    7 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE GARBAGE AREA NOT CLEAN, OVERFLOWING DUMPSTERS WITH EXPOSED GARBAGE, LIDS UNABLE TO CLOSE. INSTD TO MAINTAIN AREA AND HAVE DUMPSTERS WITH TIGHT FITTING LIDS. CITATION ISSUED 7-38-020 SERIOUS.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 3/15/16 REPORT 1633195 NOT CORRECTED: 33 INTERIOR OF OVEN AND WHEELS OF FRYERS WITH EXCESSIVE GREASE, DEBRIS ACCUMULATION. CLEAN SAME AND MAINTAIN. 38 NO EXPOSED HANDSINK IN BASEMENT BAR. INSTD TO INSTALL SAME. 41 EMPLOYEES PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA CITATION ISSUED 7-42-090 SERIOUS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • EXTERIOR OF ICE MACHINE WITH EXCESSIVE LIME/CALCIUM BUILD-UP. INSTD TO REMOVE CALCIUM/LIME AND MAINTAIN. EXCESSIVE ICE ACCUMULATION ON CONDENSOR IN WALK-IN FREEZER. INSTD TO REMOVE ICE AND MAINTAIN. RUST ACCUMULATION ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MEAT SLICER,UNUSED EQUIPMENT IN BASEMENT (INTERIOR OF CABINETS), INTERIOR TOP OF CONDIMENT COOLER NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILE FRAMES AT DISHMACHINE AREA WITH EXCESSIVE RUST ACCUMULATION. INSTD TO REMOVE RUST AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CRACKED LIGHTSHIELDS IN PREP AREAS. REPLACE AND MAINTAIN.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
  19. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR OF OVEN AND WHEELS OF FRYERS WITH EXCESSIVE GREASE, DEBRIS ACCUMULATION. CLEAN SAME AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL IN BASEMENT BY DISHMACHINE AREA IN POOR REPAIR, STAINED, PEELING PAINT. INSTD TO REPAIR SAME SO AS SURFACE TO BE A SMOOTH, EVEN EASILY CLEANBLE SURFACE. WALL BEHIND MEAT SLICER IN BASEMENT NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHTSHIELD MISSING FOR LIGHT IN WALK-IN FREEZER. PROVIDE SAME.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO EXPOSED HANDSINK IN BASEMENT BAR. INSTD TO INSTALL SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYEES PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
  20. Réinspection de la plainte

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • : REPLACE SHELVES IN BASEMENT STORAGE ROOM, WOODEN SURFACES NOT SMOOTH AND EASILY CLEANABLE. REPLACE RUSTY COOKING POT USED TO COOK CORNED BEEF IN BASEMENT PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • POP LINES STORED INSIDE ICE THAT IS USED FOR CONSUMPTION IN ICE BINS BEHIND THE BAR. MUST REMOVE THESE LINES FROM THE ICE BINS AND ALSO OBTAIN LIDS TO COVER BINS WHEN NOT IN USE.
  21. Plainte

    10 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 7-11-14 ON REPORT# 1453418 NOT CORRECTED: -32- NEW CUTTING BOARDS NEEDED WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES. -33- : THE FOLLOWING IN NEED OF CLEANING: ALL REACH IN COOLERS, RUBBER GASKETS, STORAGE SHELVES, DEEP FRYERS BASEMENT AND 1ST FLOOR, PREP TABLES, ALL SINKS, BAR SINK, AND BAR GUN HOLDERS. MUST CLEAN ALL SURFACES TO REMOVE FOODS, SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES. - 34-FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP IN CORNERS, GREASE UNDER FRYERS AND ALL FOOD SPILL. MUST CORRECT AND MAINTAIN AT ALL TIMES. -35- WALLS AT 1ST FLOOR PREP IN NEED OF CLEANING TO REMOVE ALL SPLATTER, WALLS IN NEED OF SEALING WHERE PANELS ARE COMING APART FROM WALL. CEILING IN NEED OF CLEANING TO REMOVE SPLATTER AND ALL DUST BUILD UP FROM AIR VENTS. BASEMENT PREP CEILING IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES. -38- HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. AIR VENT IN WALK IN COOLER IN NEED OF DEEP CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE SHELVES IN BASEMENT STORAGE ROOM, WOODEN SURFACES NOT SMOOTH AND EASILY CLEANABLE. REPLACE RUSTY COOKING POT USED TO COOK CORNED BEEF IN BASEMENT PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • VOIR LA VIOLATION N° 29.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • VOIR LA VIOLATION N° 29.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • VOIR LA VIOLATION N° 29.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VOIR LA VIOLATION N° 29.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REMOVE DEBRIS AND DUST BUILD-UP FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • VOIR LA VIOLATION N° 29.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • POP LINES STORED INSIDE ICE THAT IS USED FOR CONSUMPTION IN ICE BINS BEHIND THE BAR. MUST REMOVE THESE LINES FROM THE ICE BINS AND ALSO OBTAIN LIDS TO COVER BINS WHEN NOT IN USE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYEES PERSONAL ITEMS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD PREP AND STORAGE AREAS. ALL STORAGE AREAS MUST BE PROPERLY MAINTAINED FREE OF CLUTTER. ALL STOCK STORED IN BASEMENT WALK-IN COOLER MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
  22. Réinspection de la plainte

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Inspector Comments: NEW CUTTING BOARDS NEEDED WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: ALL REACH IN COOLERS, RUBBER GASKETS, STORAGE SHELVES, DEEP FRYERS BASEMENT AND 1ST FLOOR, PREP TABLES, ALL SINKS, BAR SINK, AND BAR GUN HOLDERS. MUST CLEAN ALL SURFACES TO REMOVE FOODS, SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP IN CORNERS, GREASE UNDER FRYERS AND ALL FOOD SPILL. FLOOR HAS DEEP PITS THAT NEED TO BE FILLED TO ELIMINATE BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS AT 1ST FLOOR PREP IN NEED OF CLEANING TO REMOVE ALL SPLATTER, WALLS IN NEED OF SEALING WHERE PANELS ARE COMING APART FROM WALL. CEILING IN NEED OF CLEANING TO REMOVE SPLATTER AND ALL DUST BUILD UP FROM AIR VENTS. BASEMENT PREP CEILING IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHEILD NEEDED AT 1ST FLOOR PREP AREA. MUST CORRECT AND MAINTAIN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. AIR VENT IN WALK IN COOLER IN NEED OF DEEP CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • ALL REACH IN COOLERS AND WALK IN COOLER IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  23. Plainte

    8 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 50-60 FRUIT FLIES IN VARIOUS AREAS OF ESTABLISHMENT. ACTIVITY NOTED IN BEER STORAGE ROOM 30-35 FLIES, DRY STORAGE AREA 10-12 FLIES, PREP AREAS AND FRONT BAR AREA 10-13 FLIES NOTED. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS, CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. INSECT ACTIVITY NOTED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NEW CUTTING BOARDS NEEDED WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: ALL REACH IN COOLERS, RUBBER GASKETS, STORAGE SHELVES, DEEP FRYERS BASEMENT AND 1ST FLOOR, PREP TABLES, ALL SINKS, BAR SINK, AND BAR GUN HOLDERS. MUST CLEAN ALL SURFACES TO REMOVE FOODS, SPLATTER AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP IN CORNERS, GREASE UNDER FRYERS AND ALL FOOD SPILL. FLOOR HAS DEEP PITS THAT NEED TO BE FILLED TO ELIMINATE BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS AT 1ST FLOOR PREP IN NEED OF CLEANING TO REMOVE ALL SPLATTER, WALLS IN NEED OF SEALING WHERE PANELS ARE COMING APART FROM WALL. CEILING IN NEED OF CLEANING TO REMOVE SPLATTER AND ALL DUST BUILD UP FROM AIR VENTS. BASEMENT PREP CEILING IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHEILD NEEDED AT 1ST FLOOR PREP AREA. MUST CORRECT AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. AIR VENT IN WALK IN COOLER IN NEED OF DEEP CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • ALL REACH IN COOLERS AND WALK IN COOLER IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  24. Plainte abrégée

    0 infraction

  25. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN POP GUN HOLDER AT FRONT BAR AREA TO PREVENT BREEDING GROUND FOR SMALL FLYING INSECTS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN POP SYRUP AREA AND LIQUOR ROOM IN BASEMENT NEEDS CLEANING TO REMOVE SPILLS AND/OR DEBRIS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST CLEAN LIGHT SHIELDS ABOVE PREP TABLE/SERVER COUNTER TO REMOVE DEBRIS.
  26. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE UTENSILS AT ALL TIMES.
    • 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.MUST DETAIL CLEAN INTERIOR OF ALL FRYERS ON PREMISES, SODA DISPENSERS AR MAIN BAR AREA, AND EXTERIOR OF COOLERS, AND REFRIGERATORS.
    • 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 REPAIR OR REPAINT CRACKED FLOOR AT MAIN KITCHEN AREA TO BE SMOOTH AND EASILY CLEANABLE.MUST CLEAN FLOORS UNDER, AROUND AND BEHIND ALL HEAVY EQUIPTMENT AT KITCHEN AND IN THE BASEMENT STORAGE AREAS.
    • 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.MUST TIGHTEN COLD WATER FAUCET HANDLE AT FRONT 3COMP BAR SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • 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.MUST DECLUTTER AND BETTER ORGANIZE ALL STORAGE AREAS IN THE BASEMENT. ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
  27. Toiles

    4 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. THE BAR SODA GUN HOLDERS, WALK-IN COOLER ALUMINUM RACK, ICE SCOOP HOLDER IN THE BASEMENT AND CAN OPENER ARE FULL OF RESIDUE. WASH, RINSE AND SANITIZE THE EQUIPMENT IN DETAIL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE CASTERS AND PIPES UNDER AND BEHIND FRYERS ARE GREASY, CLEAN THE KITCHEN EQUIPMENT AND SURFACES IN DETAIL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE WALLS IN THE BASEMENT DISH ROOM AND BEHIND THE COFFEE STATION ARE DIRTY AND DAMAGED, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE MAIN BAR DRAIN HAS A BUNCH OF DEBRIS INSIDE AND NO SCREEN OR STRAINER, CLEAN OUT THE DRAIN AND INSTALL A STRAINER.
  28. Toiles

    4 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. Clean the warming equipment and steamtable surfaces in detail.
    • 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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Repair the damaged baseboards in the kitchen and clean and maintain the bar floors.
    • 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. Clean the upstairs kitchen walls and ceiling.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Repair the basement kitchen light fixture.

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