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HING WANG, INC

1120 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Résumé des inspections

HING WANG, INC a été inspecté 29 fois par Chicago Department of Public Health depuis le 14 septembre 2010. La dernière inspection, le 8 juillet 2025, a relevé 1 infraction.

1 des 29 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 : Nettoyage et désinfection, Protection des aliments contre la contamination et Contrôle de la température des aliments.

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.

  • 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 15 fois dans 13 inspections distinctes, la plus récente le 8 juillet 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 7 fois dans 7 inspections distinctes, la plus récente le 22 avril 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 7 fois dans 6 inspections distinctes, la plus récente le 17 février 2015. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 6 novembre 2019. 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 novembre 2019. 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.

29 inspections

  1. Plainte abrégée

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.
  2. Plainte

    2 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED SOME FOOD BOXES STORED ON THE FLOOR INSIDE THE WALK-IN COOLER. MUST STORE 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.
  3. Plainte

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH DRIED FOOD AND GREASE ACCUMULATION INSIDE THE WALK-IN COOLER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO REMOVE ALUMINUM FOIL LINER ON ON STORAGE SHELVES IN THE KITCHEN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH MOLD LIKE BUILD-UP INSIDE THE WALK-IN COOLER
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD INSECTS ABOVE REAR DISHWASHING/STORAGE AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • (1) CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  4. Toiles

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH DRIED FOOD AND GREASE ACCUMULATION INSIDE THE WALK-IN COOLER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD INSECTS ABOVE REAR DISHWASHING/STORAGE AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, UNDER AND BEHIND STORAGE RACKS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING
    • 58. FORMATION D ' ALLERGÈNE
      • (1) CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  5. Plainte

    6 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS (RICE, SUGAR, SALT ETC) IN REAR STORAGE AREA.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED KNIVES STORED BEHIND 3 COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE IN A KNIFE RACK/MAGNETIC STRIP TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (COCONUT MILK) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO PROPERLY USE STORAGE SHELVES IN REAR STORAGE AREA AND INSIDE WALK-IN COOLER. NO MILK CRATES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER AND CEILING WITH DUST ACCUMULATION INSIDE WALK-IN COOLER IN REAR AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDER AND AROUND STORAGE SHELVES IN REAR STORAGE AREA.
  6. Plainte abrégée

    3 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED RUST ON STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE SURFACES WERE SMOOTH AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED INTERIOR SURFACES OF ALL REACH-IN COOLERS WITH FOOD DEBRIS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND MAINTENANCE.
  7. Toiles

    4 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUST ON STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE SURFACES WERE SMOOTH AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED INTERIOR SURFACES OF ALL REACH-IN COOLERS WITH FOOD DEBRIS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND MAINTENANCE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED VENT COVER WITH DUST ACCUMULATION IN THE EMPLOYEE TOILET ROOM. INSTRUCTED THE PERSON IN CHARGE TO REMOVE DUST AND MAINTAIN.
  8. Plainte

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 STAND UP PREP AREA 2-DOOR REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE SAID DAMAGED DOOR RUBBER GASKETS.
    • 58. FORMATION D ' ALLERGÈNE
      • FOOD ALLERGEN TRAINING CERTIFICATE EXPIRED. INSTRUCTED MANAGER MUST UPDATE FOOD ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  9. Plainte abrégée

    8 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11(A; B:1-4,6,7; C; D) LABEL FOOD BOTTLE/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 MUST ENCASE WASTE PIPE ABOVE THE CONTAINERS WITH RICE IN IT, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 40. FONDS PERSONNELS
      • 2-402.11 OBSERVED EMPLOYEE WITHOUT A HAIR RESTRAINT. HAIR RESTRAINT MUST BE WORN BY EVERYONE IN PREP AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE FREEZERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE PREP AREA. SURFACE MUST BE SMOOTH AND CLEANABLE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 NOTED SOILED MOPS IMPROPERLY STORED AT THE UTILITY SERVICE SINK WITH MOP HEADS PILED ON THE FLOOR. MOPS HEADS MUST BE STORED INVERTED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 EXCESS UNUSED ITEMS IN OFFICE AREA, INSTRUCTED TO REMOVE AND ELEVATE ITEMS NEEDED 6" OFF THE FLOOR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-403.11 EMPLOYEES BAGS, ETC STORED AT FRONT PREP AREA,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN PREP AREA
  10. Réinspection des toiles

    9 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS STORED LONGER THAN 24 HRS (CHICKEN, BEEF, SHRIMP). INSTRUCTED TO PROVIDE THE USE BY DATE ON PRODUCT ALONG WITH PREP DATE HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • LABEL FOOD BOTTLE/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST ENCASE WASTE PIPE ABOVE THE CONTAINERS WITH RICE IN IT,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE WITHOUT A HAIR RESTRAINT. HAIR RESTRAINT MUST BE WORN BY EVERYONE IN PREP AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE FREEZERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE PREP AREA. SURFACE MUST BE SMOOTH AND CLEANABLE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED SOILED MOPS IMPROPERLY STORED AT THE UTILITY SERVICE SINK WITH MOP HEADS PILED ON THE FLOOR. MOPS HEADS MUST BE STORED INVERTED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • EXCESS UNUSED ITEMS IN OFFICE AREA, INSTRUCTED TO REMOVE AND ELEVATE ITEMS NEEDED 6"OFF THE FLOOR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • EMPLOYEES BAGS, ETC STORED AT FRONT PREP AREA,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN PREP AREA
  11. Toiles

    11 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS STORED LONGER THAN 24 HRS (CHICKEN, BEEF, SHRIMP). INSTRUCTED TO PROVIDE THE USE BY DATE ON PRODUCT ALONG WITH PREP DATE HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • LABEL FOOD BOTTLE/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST ENCASE WASTE PIPE ABOVE THE CONTAINERS WITH RICE IN IT,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE WITHOUT A HAIR RESTRAINT. HAIR RESTRAINT MUST BE WORN BY EVERYONE IN PREP AREA.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE FREEZERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE PREP AREA. SURFACE MUST BE SMOOTH AND CLEANABLE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED SOILED MOPS IMPROPERLY STORED AT THE UTILITY SERVICE SINK WITH MOP HEADS PILED ON THE FLOOR. MOPS HEADS MUST BE STORED INVERTED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • EXCESS UNUSED ITEMS IN OFFICE AREA, INSTRUCTED TO REMOVE AND ELEVATE ITEMS NEEDED 6"OFF THE FLOOR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • EMPLOYEES BAGS, ETC STORED AT FRONT PREP AREA,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN PREP AREA
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 11-6-2019, REPORT #2321191 #41) 4-901.12 OBSERVED DIRTY WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING BUCKET WHEN NOT IN USE. #51) 5-204.12 OBSERVED NO VISIBLE BACK FLOW DEVICE ON ICE MACHINE IN KITCHEN PREP AREA. INSTRUCTED TO PROVIDE. #55) 6-201.11 OBSERVED DIRTY FLOORS IN KITCHEN PREP AND REAR AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. #56) 4-202.18 OBSERVED MINOR GREASE ACCUMULATION ON VENTILATION HOOD IN KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION: 7-42-090, NO CITATION ISSUED
  12. Plainte

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN KITCHEN PREP AREA AND REAR BY 3-COMP SINK. INSTRUCTED TO PROVIDE.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS STORED LONGER THAN 24 HRS (CHICKEN, BEEF, SHRIMP). INSTRUCTED TO PROVIDE THE USE BY DATE ON PRODUCT ALONG WITH PREP DATE HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED FRONT ENTRANCE DOOR TO THE BUILDING NOT RODENT PROOF WITH GAP AT BOTTOM OF THE DOOR ABOUT 1/4 INCHES. INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED DIRTY WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING BUCKET WHEN NOT IN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED KNIVES STORED ON MAGNETIC SHELVING ON PREP TABLE. INSTRUCTED TO PROVIDE A KNIVE RACK HOLDER WHEN KNIVES ARE NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GARBAGE CANS BEING USED FOR BULK STORAGE (RICE, FLOUR, SUGAR). INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT ARE EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GRILL EQUIPMENT FILLED WITH FOOD DEBRIS AND USED EGG SHELLS ON GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO VISIBLE BACK FLOW DEVICE ON ICE MACHINE IN KITCHEN PREP AREA. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS IN KITCHEN PREP AND REAR AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED MINOR GREASE ACCUMULATION ON VENTILATION HOOD IN KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  13. Plainte

    5 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ POLITIQUE DE SANTÉ / FORMATION SUR LE SITE. FACILITÉ INSTRUMÉE D'ÉTABLISSER UNE POLITIQUE/SYSTEME D'ENSEIGNEMENT DES EMPLOYÉS APPROPRIÉS ET D'ENTREPRISE AVEC DES DOCUMENTS VÉRIFIABLES SUR LE SITE. VIOLATION DE LA FONDATION PRIORITAIRE 7-38-010. AUCUNE CITATION ÉMISE
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVÉ AUCUNE PROCÉDURE/PLAN POUR RESPONSABILISER LES ÉVÉNEMENTS DE VOMMAGE ET DE DIARRHEAL. FACILITÉ INSTRUCTE DE DÉVELOPPER ET DE PRENDRE UNE PROCÉDURE/PLAN ET DE PRENDRE TOUTES LES SUPPLÉMENTS APPROPRIÉS SUR LE SITE. VIOLATION DE LA FONDATION PRIORITAIRE 7-38-005 AUCUNE CITATION ÉLIMINÉE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY SHELVES OF REACH IN COOLERS WITH PEELING CHIPPING PAINT. MUST RESTORE TO A SMOOTH EASILY CLEANBABLE SURFACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ALL GASKETS OF REACH IN REFRIGERATORS NEED TO BE CLEANED AND MAINTAINED.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION D'ALLERGÈNE APPROUVÉE CONFORMÉMENT À PA 100-0367 SUR LE SITE. INSTRUCTION DE TOUTES LES PERSONNES LIÉES À LA CERTIFICAT DE SANITATION ALIMENTAIRE DE LA VILLE DE CHICAGO À LA FORMATION ET À LA MAINTENANCE D'ALLERGIES
  14. Toiles

    0 infraction

  15. Plainte

    5 infractions

    • 5. PERSONNEL AVEC INFECTIONS RESTREINTES: NON OUVERTES, WOUNDS, ETC
      • NOTED EMPLOYEES WHILE WEARING GLOVES AT THE PREP AREA WENT TO THE WALK IN COOLER, OPENED THE WALK IN COOLER DOOR WITH GLOVES ON, PICKED UP EGG ROLLS WITH SAME GLOVES AND WENT BACK TO THE KITCHEN PREP AREA TO CONTINUE PREPPING WITH CHANGING GLOVES OR WASHING HANDS....STILL NOTED EMPLOYEES WHILE WEARING GLOVES AND PREPARING FOOD WENT TO THE FRONT COUNTER TO COLLECT MONEY FROM CUSTOMERS, PICK UP RECEIPTS, CLEAN COUNTER AND BACK TO PREPARING FOOD ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE POLICY OF BARE HAND CONTACT WITH READY TO EAT FOODS AND HAND WASHING. MUST WEAR GLOVES, SPOONS, TONGS ETC AND MUST WASH HANDS WHEN MOVING FROM ONE STATION TO ANOTHER. CRITICAL VIOLATION #7-38-010(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED FOOD ITEMS STORED INSIDE TIN CANS AND GROCERY BAGS INSIDE THE REFRIGERATION UNITS. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED TORN RUBBER GASKET AT REAR REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE....NOTED KNIVES STORED BETWEEN WALL AND 3 COMPARTMENT SINK AT THE REAR. INSTRUCTED TO PROPERLY CLEAN AND STORE ALL KNIVES IN A KNIFE RACK
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED HEAVY ICE BUILD UP INSIDE THE WALK IN FREEZER WITH ICE ON TOP OF FOOD ITEMS ON WALLS AND DOOR. INSTRUCTED REPAIR AND MAINTAIN THE CONDENSATION UNIT AND MAINTAIN....INSTRUCTED TO DETAIL CLEAN INSIDE MICROWAVE AT THE PREP AREA WITH DIRT AND FOOD PARTICLES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED STAINED CEILING TILES AT THE PREP AREA, REAR DISH WASHING AREA AND AT THE BATHROOMS. INSTRUCTED TO CLEAN AND REPAIR AND/OR REPLACE....MUST DETAIL AND MAINTAIN FANS INSIDE THE WALK IN COOLER WHERE EVER NECCESSARY
  16. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN RUBBER GASKET AT INTERIOR PANEL DOOR BROKEN.WE OBSERVED EXCESS ICE DRIPPED ON FOOD,FOOD CONTAINERS,BOXES ON SHELVES AND AROUND THE FRAME OF THE SAID DOOR. ICE ON CONDENSER UNIT INSIDE THE WALK-IN FREEZER.NEED TO PROVIDE RUBBER GASKET AND REPAIR CAUSE AT CONDENSER UNIT
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE BUILD-UP INSIDE THE DEEP FRYERS AND OVEN,NEED TO CLEAN AND MAINTAIN.EXCESS GRIMES/BLACK SLIME SUBSTANCE ON DOORS,AND SWING DOORS IN PREP AREA.NEED TO CLEAN AND MAINTAIN. WE OBSERVED BLACK SLIME SUBSTANCE AND GRIMES INSIDE THE LOW TEMP DISH MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • DIRTY AND UNKNOWN PARTICLES/INSECT ON LIGHT SHIELD IN KITCHEN,STORAGE AND THROUGHOUT
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR HOT WATER HANDLE AT FRONT EXPOSED AND SINK IN PREP AREA,WATER DIMINISH HAS HAND WASHING IS IN PROCESS,MUST REPAIR SAID HANDLE.
  17. Toiles

    8 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • EVIDENCE OF RODENT DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES: 20 RODENT DROPPINGS BEHIND JUICE BAR, ON SHELVES AND INSIDE CABINETS AT FRONT DINING AREA. REAR STORAGE AREA:15 RODENT DROPPINGS ON TOP AND UNDER SHELVES AND ON WOOD SHELVES BY THE CHEST FREEZER,4 DROPPINGS ON SHELVES BY THE CARDBOARD BOXES. ALSO OBSERVED SMALL FLIES IN DIFFERENT LOCATIONS OF PREMISES:4 SMALL FLIES FRONT JUICE BAR AREA,OVER 10 SMALL FLIES IN PREP AREA.20 THROUGHOUT THE REAR AREA,STORAGE AREA BOTH DISH ROOM AREAS AND MOP AREA BY THE TWO DOOR REACH-IN COOLER.REAR DOOR AT UNUSED KITCHEN WITH AN 1/2" GAP AT BOTTOM.INSTRUCTED TO REMOVE DROPPINGS,FLIES AND RODENT/INSECT PROOF MENTIONED DOOR. SERIOUS VIOLATION:7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7-15-16,REPORT #1946645 #30- LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLERS AND REACH IN COOLERS AND MAINTAIN. ALL DRY FOOD BULK CONTAINERS MUST HAVE A LABEL ALSO #32-INSTALL/PROVIDE LID FOR THE ICE BIN BEHIND THE SMOOTHIE BAR. INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ICE BIN IN THE SAME AREA. FOUND FROZEN FOODS STORED ON A GROCERY BAGS. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG. #33-CLEAN ALL THE WIRE RACK SHELVING INSIDE THE WALK IN COOLERS AND MAINTAIN #41-CLUTTER ON THE SHELVE ABOVE THE PREP TABLE AND PREP COOLER IN THE PRE AREA. MUST CLEAN, ORGANIZE AND MAINTAIN. #43-ALL WIPING CLOTH FOR WIPING THE PREP TABLES, FRONT COUNTER TOP, CHOPPING BOARDS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. TODAY 8-14-17, WE OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN RUBBER GASKET AT INTERIOR PANEL DOOR BROKEN.WE OBSERVED EXCESS ICE DRIPPED ON FOOD,FOOD CONTAINERS,BOXES ON SHELVES AND AROUND THE FRAME OF THE SAID DOOR. ICE ON CONDENSER UNIT INSIDE THE WALK-IN FREEZER.NEED TO PROVIDE RUBBER GASKET AND REPAIR CAUSE AT CONDENSER UNIT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE BUILD-UP INSIDE THE DEEP FRYERS AND OVEN,NEED TO CLEAN AND MAINTAIN.EXCESS GRIMES/BLACK SLIME SUBSTANCE ON DOORS,AND SWING DOORS IN PREP AREA.NEED TO CLEAN AND MAINTAIN. WE OBSERVED BLACK SLIME SUBSTANCE AND GRIMES INSIDE THE LOW TEMP DISH MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DEBRIS ON FLOORS THROUGHPUT THE PREMISES ESPECIALLY UNDER SHELVES,COOKING EQUIPMENT,ALONG BASEBOARD AND CORNER,INCLUDED INSIDE OF REACH-IN COOLER AND WALK-IN FREEZER.MUST CLEAN AND MAINTAIN. STANDING WATER BETWEEN THE FLOOR TILES IN FRONT OF THE THREE COMPARTMENT SINK.INSTRUCTED TO REMOVE WATER AND IF NEEDED RE GROUT SAID FLOOR
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING WALL IN REAR PREP AREA WITH FOOD LIQUID SPILLAGE,NEED TO CLEAN AND MAINTAIN. OPENED METAL SHEET WALL BEHIND THE EXPOSED HAND SINK BY THE MOP SINK AREA,NEED TO SEAL.PEELING PAINT ON WALL ABOVE WHITE CHEST FREEZER REMOVE AND REPAINT AREA.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • DIRTY AND UNKNOWN PARTICLES/INSECT ON LIGHT SHIELD IN KITCHEN,STORAGE AND THROUGHOUT
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR HOT WATER HANDLE AT FRONT EXPOSED AND SINK IN PREP AREA,WATER DIMINISH HAS HAND WASHING IS IN PROCESS,MUST REPAIR SAID HANDLE.
  18. Toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLERS AND REACH IN COOLERS AND MAINTAIN. ALL DRY FOOD BULK CONTAINERS MUST HAVE A LABEL ALSO.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL CLEAN UTENSILS,POTS,PANS,FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTALL/PROVIDE LID FOR THE ICE BIN BEHIND THE SMOOTHIE BAR. INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ICE BIN IN THE SAME AREA. RE CAULK AROUND THE WASHBOWL SINK IN THE EMPLOYEES WASHROOM AND MAINTAIN. FOUND FROZEN FOODS STORED ON A GROCERY BAGS. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN IN DETAIL EXTERIOR OF ALL RICE COOKER NAD MAINTAIN. CLEAN AND REMOVE DUST BUILD-UP ON THE FAN GUARD OF THE 2 DOOR EACH IN COOLER IN THE PREP AREA AND MAINTAIN. CLEAN ALL THE WIRE RACK SHELVING INSIDE THE WALK IN COOLERS AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ALL FOOD CONTAINERS WITH FOOD INSIDE THE WALK IN FREEZER MUST BE ELEVATED 6" OFF THE FLOOR.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BOTH WALK IN COOLER LIGHT BULB ARE NOT SHIELDED. MUST PROVIDE LIGHT SHIELD.
    • 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
      • MUST RE ADJUST THE SELF CLOSER DEVICE ON BOTH EMPLOYEES WASHROOM(DOOR NOT CLOSING ALL THE WAY).
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLUTTER ON THE SHELVE ABOVE THE PREP TABLE AND PREP COOLER IN THE PRE AREA. MUST CLEAN, ORGANIZE AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL WIPING CLOTH FOR WIPING THE PREP TABLES, FRONT COUNTER TOP, CHOPPING BOARDS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  19. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE OR RESURFACE THE RUSTED FOOD STORAGE SHELVES IN THE 2-DOOR REFRIGERATOR AND REPLACE THE TORN RUBBER GASKETS AROUND THE DOORS OF THE 2-DOOR REFRIGERATOR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • REMOVE HEAVY GREASE BUILDUP ON THE INTERIOR/EXTERIOR DEEP FRYERS, SIDES OF THE COOKING EQUIPMENT, AND THE EXTRA COOKING EQUIPMENT IN THE REAR THAT IS NOT CURRENTLY BEING USED. MUST DETAIL CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WATER DAMAGED CEILING TILES IN THE MEN'S CUSTOMER WASHROOM. INSTRUCTED TO REPLACE ABOVE MENTIONED CEILING TILES AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND AN ELECTRIC AMP AND GUITAR STORED NEXT TO THE EXPOSED HAND SINK NEAR THE FRONT COUNTER. INSTRUCTED TO REMOVE ALL MUSICAL EQUIPMENT AND UNECCESSARY ITEMS AWAY FROM THE KITCHEN AND FRONT COUNTER.
  20. Toiles

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: OBSERVED TWO DOZEN EGGS ON THE PREP COUNTER AT 82.5F, SPROUTS ON THE PREP AREA AT 78.6F, EGG ROLLS AND CHICKEN WINGS IN THE DEEP FRYER BASEKETS AT 90.6F, AND A CONTAINER OF COOKED SHRIMP INSIDE THE REACH-IN COOLER AT 49.7F. NO TIME TEMPERATURE LOGS AVAILABLE AND NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $50. CRITICAL VIOLATON 7-38-005A
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND MEAT STORED DIRECTLY INTO GROCERY BAGS STORED IN VARIOUS COOLERS AND FREEZERS ON PREMISES. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO DEFROST WALK-IN COOLER TO REMOVE FROST BUILDUP UNDER THE CONDENSING UNIT.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL A SPLASH GUARD ON THE EXPOSED HAND SINK LOCATED AT THE JUICE BAR NEAR THE FRONT OF FACILITY TO PROTECT ITEMS BEING THAWED OR COOLING IN THE PREP SINK LOCATED TO THE RIGHT OF THE HAND SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED RUSTED AND FOOD ENCRUSTED FOOD STORAGE SHELVES LOCATED IN THE WALK-IN COOLER. INSTRUCTED TO EITHER REPLACE THE RUSTED STORAGE SHELVES OR REMOVE FOOD DEBRIS AND RE-SURFACE (PAINT,PRIME,ETC) SHELVES AND MAINTIAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REM0VE DUST BUILDUP IN THE CEILING VENT IN THE EMPLOYEE WASHROOM, AND THE CEILING VENT ABOVE THE LOW TEMPERATURE DISHMACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  21. Plainte abrégée

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CARDBOARD AND GRAY TAPE ON VENT COVER AT HOOD INSTRUCTED 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
      • DEBRIS ON FLOOR UNDER THE THREE COMPARTMENT SINK,NEED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLES ON CEILING TILE BY THE REAR DOOR BY THE OFFICE,NEED TO REPLACE
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SINKS IN REAR PREP AREA AND DISH ROOM,INSTRUCTED TO PROVIDE.
  22. Toiles

    7 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • NO SHELL FISH TAG PROVIDED FOR (5) LARGE FRESH OYSTERS STORED INSIDE THE REACH-IN COOLER.NO INVOICE OF PURCHASE AVAILABLE AT PRESENT TIME. SHELLFISH TAG MUST REMAIN WITH PRODUCTS UNTIL IS FINISHED,THAN MUST KEEP THE TAG FOR 90 DAYS. PRODUCTS DISCARDED AND DENATURED. CRITICAL VIOLATION: 7-38-005(B2)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED DICED CHICKEN AT TEMP OF 67.3F TO 65.3F. COOKED SHRIMP AT TEMP OF 47.9F TO 55.7F.F,PRODUCTS WERE STORED INSIDE THE REACH-IN COOLER,WHICH COOLER AIR TEMP IS 38.7F. FOUND FRESH EGGS STORED ON TOP THE PREP TABLE AT TEMP OF 55.9F TO 58.6F.COOKED BEEF AT TEMP OF 97F.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 46. VALUE 229. CRITICAL VIOLATION:7-38-005(A)
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • SOURCE OF CROSS CONTAMINATION. OBSERVED RAW CHICKEN LIQUID DRIPPING ON RAW PREPARED VEGETABLE. ALSO OBSERVED FRESH OYSTERS WITH COOKED CHICKEN INSIDE THE COLANDER WHICH WAS STORED ON TOP THE PRE-COOKED CUT BROCCOLI.LIQUID FROM CHICKEN AND SHELL FISH LEAKING INTO THE VEGETABLES. FOOD DISCARDED AND DENATURED,INFORMATION GIVEN HOW TO STORE FOOD INSIDE THE COOLER CRITICAL VIOLATION:7-38-005(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CARDBOARD AND GRAY TAPE ON VENT COVER AT HOOD INSTRUCTED 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
      • DEBRIS ON FLOOR UNDER THE THREE COMPARTMENT SINK,NEED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLES ON CEILING TILE BY THE REAR DOOR BY THE OFFICE,NEED TO REPLACE
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SINKS IN REAR PREP AREA AND DISH ROOM,INSTRUCTED TO PROVIDE.
  23. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN ALL UNCLEAN CEILING LIGHT COVERS ABOVE PREP AREAS AND MAINTAIN.
  24. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 20 MICE DROPPINGS ON FLOOR IN FRONT PREP AREA ALONG WALLS/CORNERS AND OVER 10 MICE DROPPINGS ON FLOOR/SHELVES IN REAR PREP AREA. MUST REMOVE ALL DROPPINGS BY DATE OF REINSPECTION (03/26/13). SERIOUS VIOLATION 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD BUILD UP/FOOD STAINS ON UPPER AND LOWER SIDES OF PREP AREA SHELVES AND FOOD STAINS ON EXTERIOR OF ALL SINKS. INSTRUCTED MANAGER TO DETAIL CLEAN ALL EQUIPMENT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED STANDING WATER ON FLOOR UNDER 2-COMPARTMENT SINK AND AT FRONT PREP AREA UNDER COOKING EQUIPMENT. INSTRUCTED MANAGER TO KEEP FLOOR DRY/CLEAN THROUGHOUT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN ALL UNCLEAN CEILING LIGHT COVERS ABOVE PREP AREAS AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO LIGHT BULBS INSIDE MEAT WALK IN COOLER/WALK IN FREEZER. MUST PROVIDE WORKING LIGHT BULBS FOR WALK IN COOLER/FREEZER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REAR PREP 2-COMPARTMENT SINK PIPE LEAKING UNDER RIGHT SIDE COMPARTMENT, BAR 3-COMPARTMENT SINK HOT WATER HANDLE LEAKS AND MENS/WOMENS WASHROOMS HANDWASH BOWL FAUCETS LOOSE. MUST REPAIR SINKS.
  25. Plainte

    5 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPEATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, HOWEVER DISHMACHINE NOT USED AT THIS TIME. NO CITATION ISSUED. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMCHINE, MUST SANITIZE AT 100 PPM CHLORINE. MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. DISHMACHINE IS TAGGED BY CDPH AT THIS TIME. FAX (312) 746-4240 WHEN DISHMACHINE IS REPAIRED.
    • 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 FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED INSIDE REACH IN COOLERS DOOR RUBBER GASKETS AND AT INTERIOR/EXTERIOR CORNERS OF COOLERS, FOOD DEBRIS ON SHELVES AT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. OBSERVED FOOD BUILD UP ON FLOOR THROUGHOUT PREP AREA, DISHMACHINE AREA AND DRY STORAGE ROOM. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 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. OBSERVED FOOD DEBRIS ON WALLS AT PREP AND DISHWASH AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
    • 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. OBSERVED PREP AREA HANDWASH BOWL(BEHIND FRONT COUNTER) DRAINING SLOWLY AND 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
  26. Réinspection de la plainte

    10 infractions

    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.//ABATED
    • 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.//VIOLATION REMAINING SEE REPORT #483217
    • 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.//VIOLATION REMAINING SEE REPORT #483217
    • 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.//VIOLATION REMAINING SEE REPORT #483217
    • 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.//VIOLATION REMAINING SEE REPORT #483217
    • 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.//VIOLATION REMAINING SEE REPORT #483217
    • 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
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//VIOLATION REMAINING SEE REPORT #483217
    • 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.//VIOLATION REMAINING SEE REPORT #483217
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//VIOLATION REMAINING SEE REPORT #483217
    • 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.//VIOLATION REMAINING SEE REPORT #483217
  27. Plainte

    11 infractions

    • 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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED COOKED CHICKEN WINGS IN THE FRYER BASKET ABOVE THE DEEEP FRYER COOKING OIL AT 78F, AND EGG ROLLS IN A SEPARATE BASKET AT 118F. OBSERVED COOKED CHICKEN STORED IN A CONTAINER PARTIALLY SURROUNDED BY ICE ON TOP OF THE COUNTER AT 50F. OBSERVED PORK ROLL IN THE PREP COOLER AT 45F, AND TOFU AT 44F. OBSERVED EGG ROLLS IN A CONTAINER ON TOP OF THE PREP TABLE AT 48F, AND CRAB RANGOON IN A SEPARATE CONTAINER ON TOP OF THE PREP TABLE AT 49F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • OBSERVED THE 3 COMPARTMENT SINKS IN THE REAR PREP AREA IMPROPERLY MAINTAINED. OBSERVED WASTE WATER FROM THE 3 COMPARTMENT SINKS OVERFLOWING ONTO THE FLOOR WHEN THE SINKS ARE DRAINED OF WATER. MANAGEMENT INSTRUCTED TO ROD OUT THE DRAINS SO THAT THEY BOTH DRAIN WATER PROPERLY. SERIOUS VIOLATION 7-38-030.
    • 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. DEFROST AND MAINTAIN THE WALK-IN FREEZER FREE OF EXCESS ICE.
    • 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. DETAIL CLEAN THE FOLLOWING ITEMS: TOP OF PREP COOLER AND SHELVES ABOVE, VENTILATION HOOD, PREP TABLES, SHELVES BELOW THE FRONT COUNTER, LIGHT SHIELDS IN THE REAR PREP AREA, MICROWAVE IN REAR PREP AREA, SHELVES OF PRODUCE WALK-IN COOLER, DRY STORAGE CONTAINERS.
    • 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. DETAIL CLEAN THE FLOOR UNDER EQUIPMENT IN THE PREP AREAS, ALONG WALLS, UNDER SHELVES, EQUIPMENT IN THE REAR PREP AREAS. DETAIL CLEAN THE FLOOR DRAINS IN THE REAR PREP AREAS.
    • 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. REPAIR THE CEILING DRYWALL IN DISREPAIR IN THE HALLWAY BETWEEN THE FRONT AND REAR PREP AREAS. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT IN BOTH PREP AREAS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE ADEQUATE LIGHTING IN THE REAR STORAGE ROOM.
    • 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
      • PROVIDE A FAN COVER FOR THE VENTILATION FAN IN THE EMPLOYEE RESTROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING HANDSINKS AT THE BAR AREA AND EAST REAR PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. METAL STEM THERMOMETER IS NOT AVAILABLE ON PREMISES. MUST PROVIDE.
    • 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. MAINTAIN THE AREA AROUND THE DUMPSTERS CLEAN AND FREE OF LITTER AND DEBRIS.
  28. Réinspection des toiles

    4 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.//VIOLATION REMAINING SEE REPORT #413424
    • 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.//VIOLATION REMAINING SEE REPORT #413424
    • 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.//VIOLATION REMAINING SEE REPORT #413424
    • 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.//VIOLATION REMAINING SEE REPORT #413424
  29. Toiles

    7 infractions

    • 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. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN INSIDE GROCERY PLASTIC BAGS(5 BAG TOTAL)STORED OUTSIDE ON TOP THE THE FOOD CART AT TEMP OF; 54.6F;-76F;-89.7F-86.3F AND 84.2F.ALSO FOUND A WEDGE OF WATERMELON AT TEMP OF 46.7F INSIDE FRONT COOLER (UNIT AT TEMP OF 41F).FOUND 4 LAYERS OF 30 EACH OF FRESH EGGS STORED IN WALK-IN COOLER (UNIT AT TEMP OF 39F)AT TEMP OF 62.F- 65.7F-66F-AND 70F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED.POUNDS 36. VALUE 170.INFORMATION GIVEN AND EXPLAINED HOW TO FOLLOW A TIME AND TEMPERATURE LOG.CRITICAL VIOLATION:7-38-005(a) HOOOO63972-11
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.FOUND 5 PLASTIC GALLONS WITH INSIDE FROZEN CHICKEN BROTH, UNCOVERED STORED ON GROUND,ON TOP OF EACH OTHER AND ON THE TOP THE CART OUTSIDE NEXT TO REAR DOOR.OBSERVED FOREIGN OBJECTS AND HOUSE FLIES IN FOOD AND AROUND THE CONTAINERS.ALSO FOUND CONTAINERS WITH FROZEN CHICKEN BROTH STORED INSIDE THE WALK-IN COOLER, UNCOVERED STACKED ON TOP EACH OTHER,ALSO OBSERVED ICE FROM CONDENSER UNIT INSIDE THE COOKED FOOD(PRODUCT UNCOVERED),WHICH HAS FORMED A BUILD-UP OF ICE.FOOD DISCARDED AND DENATURED.INSTRUCTED MANAGER TO COVER ALL FOOD.INFORMATION ON FOOD PROTECTION GIVEN.POUNDS 50, VALUE 300.CRITICAL VIOLATION:7-38-005(a) HOOOO63972-11
    • 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. FOUND GARBAGE CONTAINER OVERFLOWING WTH GARBAGE, UNABLE TO CLOSE LID. ALSO OBSERVED 3 DIRTY OPENED BUCKTES WITH GREASE AND WASTE OIL NEXT TO GARBAGE CONTAINERS WITH A LOT OF FLIES INSIDE AND AROUND THOSE BUCKETS.GROUND NOT CLEAN AROUND THE CONTAINERS OF WASTE OIL.( LAYER BUILD-UP GREASE).OBSERVED NUMEROUS FLIES ON AND AROUND GARBAGE.INSTRUCTED MANAGER TO ADD ON GARBAGE PICK-UP OR TO ADD ON A GARBAGE CONTAINER.LID MUST BE CLOSED AT ALL TIME TO MINIMIZE INSECTS ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO63973
    • 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.ANY ITEMS NOT STORED FROM ORIGINAL CONTAINERS MUST BE LABELED(FOOD AND NON-FOOD PRODUCTS).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE SCOOPS, UNTINLS WITH HANDLE FOR DRY AND COOKED 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.CHEST FREEZER NOT CLEANED, BUILD UP OF ENCRUSTED FOOD AND ICE.INSTUCTED TO CLEAN AND MAINTAIN.
    • 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 FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER THE COOKING EQUIPMENT(GREASE BUILD-UP)

Établissements inspectés à proximité

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