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HEARTY CAFE PANCAKE HOUSE

9623 S WESTERN AVE, CHICAGO, IL 60643 · Restaurant

Résumé des inspections

HEARTY CAFE PANCAKE HOUSE a été inspecté 12 fois par Chicago Department of Public Health depuis le 25 octobre 2021. La dernière inspection, le 26 novembre 2025, a relevé 8 infractions.

2 des 12 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 8 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination et Contrôle de la température des aliments.

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 10 fois dans 7 inspections distinctes, la plus récente le 26 novembre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 4 inspections distinctes, la plus récente le 26 novembre 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 2 fois le 21 août 2023. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • RavageursRisque élevé

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

    Relevé une fois le 1 juillet 2022. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 13 fois dans 9 inspections distinctes, la plus récente le 26 novembre 2025. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

12 inspections

  1. Plainte

    8 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD STORED IN WHITE PLASTIC BUCKETS IN THE WALK IN COOLING UNIT AND SMALLER WHITE CONTAINERS FROM PREVIOUSLY PURCHASED FOODS IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO USE FOOD GRADE CONTAINERS ONLY FOR FOOD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ALL OF THE FLOOR DRAINS IN THE REAR DISH WASHING AREAS WITH A BUILD UP OF DEBRIS AND SOME SLIMY DARK SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE SHELVING UNDER PREP STATIONS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE FLOOR OF THE WALK IN COOLING UNIT AND THE FREEZER WITH A BUILD UP OF DIRT AND DEBRTIS. INSTRUCTED TO CLEAN AND MAINTAIN BOTH.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED A BUILD UP OF GREASE, FOOD SPLATTER AND SPILLAGE ON THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAK AT THE ONE COMPARTMENT SINK IN THE REAR DISH WASHING AREA AT THE COLD WATER KNOB AREA AND A LEAK AT THE FRONT FOOD PREP HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOORS THROUGHOUT THE FACILITY IN THE REAR DISH WASHING AREA, UTILITY SINK AREA AND THE FRONT FOOD PREP AREA WITH A BUILD UP OF DIRT, DEBRIS AND FOOD DEBRIS. UNDER AND AROUND ALL EQUIPMENT IN AREAS ALONG THE WALLS . INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED THE RETURN AIR VENT IN THE FRONT SERVICE STATION IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Toiles

    7 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED BUILD UP AT RUBBER GASKETS INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SCRUB PADS IN POOR CONDITION INSTRUCTED TO REPLACE OFTEN AND MAINTAIN IN GOOD CONDITION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARD I FRONT WAIT STAION AREA IN NEED OF REPLACING WHERE WORN AND DISCOLORED INSTRUCTED TO CORRECT AND MAINTAIN
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS UNDER AND AROUND DISH MACHINE IN NEED OF CLEANIG TO REMOVE WET FOOD DEBRIS FLOORS IN FRONT HOT COOK LINE IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • AIR VENT ABOVE WAIT STATION FOOD AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
  3. Toiles

    6 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • DRINK DISPENSOR NOZZLES IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WHEN CLEANING CLOTHS, SPONGES OR STEEL WOOL ARE WORN WITH FOOD DEBRIS INSTRUCTED TO REPLACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • LOWER SHELF OF GRILLS AND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS THROUGH OUT PREP AREA, DISH MACHINE AREA AND 3 COMPARTMENT SINK AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN
  4. Réinspection des toiles

    2 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION INSTRUCTED TO CORRECT AND MAINTAIN
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED A KNIFE BEING STORED BETWEEN THE HANDSINK AND WALL. INSTRUCTED TO REMOVE AND NOT STORE ANY UTENSILS BETWEEN THE WALL AND SINK.
  5. Toiles

    7 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION INSTRUCTED TO CORRECT AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED A KNIFE BEING STORED BETWEEN THE HANDSINK AND WALL. INSTRUCTED TO REMOVE AND NOT STORE ANY UTENSILS BETWEEN THE WALL AND SINK.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE PEUT S'OUVERTER DANS LE BESOIN DE DÉTAILLAGE POUR REMPLIR TOUS LES BÂTIMENTS. INSTRUMENTS À DÉTAILLER ET À MAINTENIR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS ON MAIN HOT LINE IN NEED OF REPLACING. WORN, DEEP DISCOLORATION AND MELTED IN AREAS. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • VOIR VIOLATION #60
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • VOIR VIOLATION #60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM AUGUST 21, 2023 REPORT #2580376 VIOLATION #49 OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS, RESIDUE ON INTERIOR SURFACE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. #55 OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR IN PREP AREA, FOOD DEBRIS INSIDE FLOOR DRAINS, FOOD SPILLS ON WALLS IN FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. ALL CORE VIOLATIONS IN NEED OF CLEANING AND MAINTAINING. PREVIOUS CORE VIOLATIONS NOT CORRECTED PRIORITY VIOLATION 7-42-090 CITATION ISSUED
  6. Réinspection de la plainte

    6 infractions

    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED COTTAGE CHEESE CONTAINERS BEING REUSED FOR OTHER FOOD ITEMS. INSTRUCTED MANAGER TO REMOVE AND PROVIDE PROPER FOOD STORAGE CONTAINERS FOR ALL FOOD ITEMS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK CRATES USED FOR STORAGE IN PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL MILK CRATEAS AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS, RESIDUE ON INTERIOR SURFACE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED RIGHT HAND WASHING SINK SLOWLY DRAINNG IN WOMEN WASHROOM. INSTRUCTED MANAGER TO REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR IN PREP AREA, STANDING WATER ON FLOOR IN CORNERS NEAR DISH MACHINE, FOOD DEBRIS INSIDE FLOOR DRAINS, FOOD SPILLS ON WALLS IN FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING GROUT ON FLOOR TILES ALONG WALLS IN DISH WASHING AREA. INSTRUCTED MANAGER TO RE-GROUT AND MAINTAIN.
  7. Plainte

    8 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN REACH-IN COOLER:RAW STEAK 56.3F, RAW HAMBURGER PATTIES 54.8F, TUNA SALAD 53.4F, PORK CHOPS 52.8F, SLICED TURKEY 51.9F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $300 AND 30LBS OF FOOD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY 7-38-005 CITATION ISSUED
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED REACH-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 54.8F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED COTTAGE CHEESE CONTAINERS BEING REUSED FOR OTHER FOOD ITEMS. INSTRUCTED MANAGER TO REMOVE AND PROVIDE PROPER FOOD STORAGE CONTAINERS FOR ALL FOOD ITEMS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK CRATES USED FOR STORAGE IN PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL MILK CRATEAS AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS, RESIDUE ON INTERIOR SURFACE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED RIGHT HAND WASHING SINK SLOWLY DRAINNG IN WOMEN WASHROOM. INSTRUCTED MANAGER TO REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR IN PREP AREA, STANDING WATER ON FLOOR IN CORNERS NEAR DISH MACHINE, FOOD DEBRIS INSIDE FLOOR DRAINS, FOOD SPILLS ON WALLS IN FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING GROUT ON FLOOR TILES ALONG WALLS IN DISH WASHING AREA. INSTRUCTED MANAGER TO RE-GROUT AND MAINTAIN.
  8. Toiles

    8 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED BOXES OF PLATES STORED ON FLOOR IN REAR STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD EQUIPMENT OFF FLOOR AND MAINTAIN.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ARTICLES DE SERVICE UNIQUE OBSERVÉS NON INVERTS DANS LA ZONE PREP. MANAGER INSTRUCTE POUR INVERTER TOUS LES ARTICLES DE SERVICE UNIQUE POUR PROTÉGER LA CONTAMINATION.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED BASES OF COMPARTMENTS LEAKING ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, HOLDING UNITS, STEAM TABLES, COOLERS, FREEZERS, SHELVING UNITS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK IN COOKING AREA, NO HOT WATER AT LEFT SINK IN WOMEN WASHROOM AND RIGHT SINK IN MEN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMALATED FOOD SPILLS AND DEBRIS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS. OBSERVED DUST BUILDUP ON CEILING VENTS AND LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO VALID ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  9. Plainte abrégée

    0 infraction

  10. Réinspection des toiles

    0 infraction

  11. Toiles

    4 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED BUILD UP OF GRIME AND PINK SLIME INSIDE ICE MACHINE, OBSERVED PHYSICAL CONTAMINATION (BUG) IN ICE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED PERSON IN CHARGE TO REMOVE ICE, CLEAN AND SANITIZE INTERIOR OF MACHINE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED TCS FOOD(HASHBROWN POTATOES) BEING THAWED AT AMBIENT ROOM TEMPERATURE. INSTRUCTED PERSON IN CHARGE TO PROPERLY THAW ALL FOODS UNDER REFRIGERATION OR COLD RUNNING WATER. PIC VOLUNTATILY MOVED ALL THAWING ITEMS TO WALK IN COOLER.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED SEVERAL DEAD ROACHES ON FLOOR IN REAR PREP AREA OF FACILITY. INSTRUCTED PERSON IN CHARGE TO REMOVE, CLEAN AND SANITIZE AREAS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS FROM REPORT #2537228 DATED 10/25/21 NOT CORRECTED: #10 OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES. #37 OBSERVED BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD. #47 OBSERVED UNWRAPPED CROSSANTS STORED IN GROCERY BAG INSIDE REACH-IN COOLER IN PREP AREA. INSTRUCTED MANAGER TO PROPERLY STORE ALL FOOD IN FOOD STORAGE BAGS OR CONTAINERS. #49 OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, HOLDING UNITS, COOLERS AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. #55 OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS. OBSERVED DEAD INSECTS INSIDE LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. INSTRUCTED PERSON IN CHARGE TO COME INTO COMPLIANCE WITH ALL PREVIOUS VIOLATION. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED.
  12. Licence

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OSERVED BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS UNCOVERED AND STORED ON FLOOR IN PREP AREA, WALK-IN COOLER AND WALK-IN FREEZER, INSTRUCTED MANAGER TO COVER AND ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED UNWRAPPED CROSSAINTS STORED IN GROCERY BAG INSIDE REACH-IN COOLER IN PREP AREA. INSTRUCTED MANAGER TO PROPERLY STORE ALL FOOD IN FOOD STORAGE BAGS OR CONTAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, HOLDING UNITS, COOLERS AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS. OBSERVED DEAD INSECTS INSIDE LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EMPLOYEE BELONGINGS)COATS PURSES, ETC) ON SHELVES UNDER COUNTER IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE SEPARATE AREA FOR EMPLOYEE BELONGINGS
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED SURFACES ON SHELVING UNITS UNDER COUNTER IN FRONT PREP/WAIT STATION AREA. OBSERVED MISSING GROUT ON FLOOR TILES ALONG WALLS IN DISH WASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED LOOSE LIGHT SHIELD IN REAR PREP AREA. INSTRUCTED MANAGER TO SECURE AND MAINTAIN.

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