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HOST INTERNATIONAL INC, CHILIS T-2

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Résumé des inspections

HOST INTERNATIONAL INC, CHILIS T-2 a été inspecté 44 fois par Chicago Department of Public Health depuis le 26 janvier 2010. La dernière inspection, le 30 septembre 2026, a relevé 1 infraction.

3 des 44 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 3 inspections et 5 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 15 fois dans 11 inspections distinctes, la plus récente le 21 septembre 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 8 inspections distinctes, la plus récente le 2 octobre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 6 fois dans 6 inspections distinctes, la plus récente le 21 septembre 2026. 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 25 mars 2025. Par exemple : UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC

  • 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 84 fois dans 35 inspections distinctes, la plus récente le 2 octobre 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.

44 inspections

  1. Réinspection des toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED DISH AREA WITH SOIL AND DEBRIS CLEAN UP. INSTRUCTED MANAGER TO CLEAN.
  2. Toiles

    4 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED SLICED TOMATOES HELD AT 48 F AND COOKED VEGETABLES HELD AT 52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 4 POUNDS SLICED TOMATOES AND 10 POUNDS COOKED VEGETABLES ($15). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 3 LIVE ROACHES IN DISH AREA OF FACILITY. INSTRUCTED MANAGER TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION CONSOLIDATED.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED INADEQUATE WASTE WATER DISPOSAL AT BAR THREE COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. TECHNICIAN SERVICED 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DISH AREA WITH SOIL AND DEBRIS CLEAN UP. INSTRUCTED MANAGER TO CLEAN.
  3. Toiles

    0 infraction

  4. Réinspection des toiles

    0 infraction

  5. Toiles

    3 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED ACCUMULATED BLACK DIRT BUILD UP INSIDE SODA ICE MACHINE UPPER PORTION DRIPPING INTO ICE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDES OF DISHWASH DRAINBOARDS. INSTRUCTED MANAGER MUST CLEAN LOWER SIDES OF DISHMACHINE DRAINBOARDS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOOR TILES IN POOR REPAIR AT DISHMACHINE AREA, LOW GROUT. INSTRUCTED MANAGER MUST REPAIR/REGROUT DAMAGED FLOOR TILES AT DISHMACHINE AREA.
  6. Toiles

    4 infractions

    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • EMPLOYÉS REMARQUES PENDANT ET PRÉPARANT LES ALIMENTS DANS LA ZONE DE PRÉPARATION DE KITCHEN. GESTION INSTRUCTE POUR PROVIDER UNE ZONE DÉSIGNÉE POUR LES EMPLOYÉS À POUVOIR ET À MÊTRE ET NON AUX ZONES PREP.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS THROUGH OUT THE PREP AREAS.
  7. Toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS AND SPILLS ON STORAGE SHELVES IN THE WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE THREE-COMPARTMENT SINK IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON FLOORS UNDERNEATH AND BETWEEN ALL COOKING EQUIPMENT IN THE REAR PREP AREA.---ALSO OBSERVED DIRTY FLOOR DRAINS IN THE REAR WASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS INBETWEEN AND UNDERNEATH ALL COOKING EQUIPMENT, FLOOR DRAINS AND MAINTAIN.
  8. Toiles

    6 infractions

    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • EMPLOYÉS REMARQUES PENDANT ET PRÉPARANT LES ALIMENTS DANS LA ZONE DE PRÉPARATION DE KITCHEN. GESTION INSTRUCTE POUR PROVIDER UNE ZONE DÉSIGNÉE POUR LES EMPLOYÉS À POUVOIR ET À MÊTRE ET NON AUX ZONES PREP.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • NOTED EMPLOYEES WHILE WEARING GLOVES USED HANDS TO SERVE READY TO EAT FOODS (FRIED POTATOES AND SAUSAGE PATTIES), THEN WENT ON TO WIPE PREP TABLE AND THEN CONTINUED TO PORTION FOOD ON PLATES WITHOUT CHANGING GLOVES OR WASHING HANDS. WHEN SHE FINALLY CHANGED HER GLOVES, SHE DID NOT WASH HER HANDS BEFORE PUTTING ON NEW GLOVES.INSTRUCTED MANAGEMENT ON THE PROPER USE OF GLOVES AND WHEN TO WASH HANDS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • NOTED TEMPERATURE OF SERVICE COOLER AT THE FOOD PREP AREA TO BE IMPROPER AT 46.5F. FOOD INSIDE COOLER WAS STILL FROZEN. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-005. NO CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE AND UNDERNEATH EQUIPMENT. ALSO NOTED DIRTY AND DUSTY CEILING FANS THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Suspected Food Poisoning Re-inspection

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11--OBSERVED A TORN DOOR GASKETS INSIDE OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
  10. Empoisonnement alimentaire présumé

    10 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ON THE INTERIOR OF THE ICE MACHINE. MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 40 LIVE SMALL FLIES ON THE WALLS AND CEILING IN THE REAR FOOD PREP/DISHWASHING 3-COMPARTMENT SINK AREA AND IN BAR AREAS AND CUSTOMER DINING AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED STAINED CUTTING BOARDS ON TOP OF THE MAIN PREP LINE COOLER.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A TORN DOOR GASKETS INSIDE OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS,INTERIOR OF MICROWAVE,INTERIORS BOTTOM COMPARTMENTS OF THE DEEP FRYERS,GASKETS AROUND THE COOLERS,KITCHEN PREP STORAGE SHELVINGS,AND EXTEROR SURFACES OF THE DISHMACHINE WITH DRIED-UP DEBRIS AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE HANDWASHING SINK NEXT TO THE COOKING GRILL AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOORS AROUND THE GREASE TRAP BOX AND UNDERNEATH THE HOT COOKING EQUIPMENTS TO BE DIRTY WITH EXCESSIVE GREASE BUILD-UP,SPILLED DEBRIS.INSTRUCTED TO CLEAN FLOORS THROUGHOUT IN DETAIL AND MAINTAIN. OBSERVED STAINED WALLS WITH SOME MOLD LIKE BUILD-UP NEXT TO THE DISHWASHING MACHINE.INSTRUCTED TO CLEAN WALLS IN DETAIL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTERED STORED ITEMS(UNUSED TOASTER,COFFEE POTS ETC).INSTRUCTED TO REMOVE SAID CLUTTER DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO REMOVE ACCUMULATIONS OF EXCESSIVE DUST BUILD-UP FROM CEILING VENTILATION COVERS AND ATTACHED EQUIPMENTS THROUGHOUT THE FOOD PREP AREAS AND CUSTOMER DINING AREAS AND MANTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT-OUT LIGHT BULBS FOR LIGHT FIXTURES AT REAR SIDE FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  11. Toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARDBOARD BEING USED AS SHELF LINER. ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DEEP ONE COMPARTMENT SINK WITH FOOD/DEBRIS INSIDE COVERED BY A CUTTING BOARD AND BEING USED AS A CUTTING SURFACE. MAKE SURE SINK IS COMPLETELY CLEAN AND DRY BEFORE COVERING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS NEED TO BE CLEANED IN DETAIL UNDER EQUIPMENT AND ALONG WALLS. CLEAN AND MAINTAIN.
  12. Toiles

    9 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF (2) ICE MACHINE WITH MINIMAL BUILD-UP (ON TOP OF BEVERAGE DISPENSER) IN PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS WITH SYRUP AND WATER BUILD-UP BEHIND THE BAR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES WITH EXCESSIVE DUST AND DRIED FOOD DEBRIS ALONG COOKING LINE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF UNUSED COOLERS IN PREP/COOKING AREA AND UNUSED WINE COOLER WITH DRIED SYRUP AND SOME LITTER (IN THE BAR AREA)
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN TABLE UNDERNEATH (2) BEVERAGE DISPENSER IN PREP/COOKING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION ABOVE REAR PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS IN PREP AND FLOOR UNDERNEATH DISHMACHINE IN DISHWASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO SEAL HOLES ON WALL IN REAR PREP AREA (BY THE WALK-IN COOLER).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH SOME LITTER AND DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BAR AREA.
  13. Toiles

    7 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO PROPERLY LABEL FOOD CONTAINER IDENTIFIED WITH COMMON NAME (SALT, SUGAR, OATMEAL ETC)
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES IN BETWEEN COOKING EQUIPMENT (FRYERS, STOVE) WITH EXCESSIVE GREASE AND DRIED FOOD ACCUMULATION.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR LEAKY HOT FAUCET HANDLE AT 3 COMPARTMENT SINK (WATER CONTINUOUSLY RUNNING).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS IN BETWEEN COOLERS WITH GREASE AND FOOD DEBRIS ACCUMULATION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO REPLACE NON OPERABLE LIGHT BULBS ABOVE DISHWASHING AREA TO PROVIDE ADDITIONAL LIGHTING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLER (S) WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  14. Réinspection des toiles

    1 infraction

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SINK ON CONVENIENT DISTANCE FOR EMPLOYEE IN KITCHEN COOKING LINE OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUED.
  15. Toiles

    13 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SINK ON CONVENIENT DISTANCE FOR EMPLOYEE IN KITCHEN COOKING LINE OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOOD AT IMPROPER TEMPERATURE: 5 LBS OF COOKED CHILI AT TEMP OF 46.5F; 5 LBS PICO DE GALLO 46.0 F, 10 LBS IN HOUSE MADE TOMATO SALSA 46.5 F ,MENTIONED PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER .FOOD DISCARDED AND DENATURED PRIORITY VIOLATION:7-38-005,NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 46.5F WITH TCS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED,FAX OR EMAIL TO CDPH.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005) NO CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED THAT PREPARED PANCAKES MIX IS STORED IN REACH UNSER COOLER WITH OUT COMMON NAME POSTED ON CONTAINER.ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 40. FONDS PERSONNELS
      • OBSERVED THAT EMPLOYEE WORE WATCHES AND BRACELETS AND RINGS ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN AND MAINTAIN CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINET,COILS OF COOLING EQUIPMENT,WHEEL BASES OF ALL EQUIPMENT.MUST CLEAN BUILD FROM DRAINS ON SODA MACHINE .
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREAS GASKETS AND COOLERS DOORS AND SIDES OF HOT COOKING EQUIPMENT AT THE FRY STATION PREP AREA WITH ACCUMULATIONS OF GREASE BUILD-UP,EXTERIOR SURFACES OF THE TORTILLA CHIP WARMER,PREP LINE WARMER SHELVING WITH GREASE BUILD-UP,EXTERIOR SURFACES OF DISH MACHINE UNIT,INTERIOR/EXTERIOR KITCHEN STORAGE SHELVING.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST REPAIR FAUCET CLOSING VALVE ON SPRAYER PRIOR DISH MACHINE, AND MUST REPAIR PIPES UNDER 3 COMPARTMENT SINK
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED THREE COMPARTMENT SINK IN DISHWASHING AREA IN DISREPAIR NOT DRAINING PROPERLY (SLOW DRAINING), WATER RELEASED FROM ONE COMPARTMENT(BASIN) BACKUP INSIDE ANOTHER COMPARTMENT(BASIN) WHEN RELEASED INSIDE SINK. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND MUST REPAIR SINK AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED. -
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INSTRUCTED TO DETAIL CLEAN AND SANITIZE ESPECIALLY AREAS WITH PEST ACTIVITY, CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS. MUST UPGRADE HOUSEKEEPING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPLACE BURNED LIGHT BULB INSIDE REACH IN COOLER LOCATED IN DRY STORAGE AREA
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPLACED NON WORKING LIGHTS IN FOOD PREP AREA
  16. Toiles

    8 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP AND COUNTER SHELVES, INTERIOR SURFACES OF ALL STORAGE CABINETS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION IN PREP/COOKING AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK WITH BLACK MOLD-LIKE ACCUMULATION BEHIND BAR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN SODA COUNTER BY DINING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER DUST ACCUMULATION ABOVE REAR PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO RE-GROUT FLOOR TILES WITH DEEP SEAMS BY HANDSINK, INFRONT OF COFFEE MACHINE AND SOME IN PREP/COOKING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO SEAL HOLES ON WALL BY SALAD PREP AREA IN REAR PREP/COOKING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE DRIED FOOD ACCUMULATION INSIDE WALK-IN COOLER/WALK-IN FREEZER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS UNDER AND AROUND 3 COMPARTMENT BAR SINK WITH CLUTTER.
  17. Toiles

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). TECHNICIAN ARRIVED (CORRECTED ON SITE) FINAL SANITIZING RINSE NOW AT 100 PPM CHLORINE CONCENTRATION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED - COS
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SIDES OF COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING UNIT WITH DUST ACCUMULATION IN PREP/COOKING LINE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION ABOVE BAR AREA
  18. Réinspection des toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12 INSTRUCTED TO REPLACE WORNED-OUT/STAINED COLORED CODED CUTTING BOARDS STORED ON SHELVING IN DISHMACHINE AREAS AND TO MAINTAIN.
  19. Toiles

    5 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.112(C) OBSERVED LIVE FRUIT FLIES AT BAR AREAS AND SIDE OF DINING AREA FOR CUSTOMERS ALSO, ALONG THE HALLWAY LEADING TO REAR DRY STORAGE ROOM. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND NOTIFY THE PEST CONTROL COMPANY TO SERVICE THE PREMISES.PRIORITY FOUNDATION 7-38-020(A),CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12 INSTRUCTED TO REPLACE WORNED-OUT/STAINED COLORED CODED CUTTING BOARDS STORED ON SHELVING IN DISHMACHINE AREAS AND TO MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREAS GASKETS AND COOLERS DOORS AND SIDES OF HOT COOKING EQUIPMENTS AT THE FRY STATION PREP AREA WITH ACCUMULATIONS OF GREASE BUILD-UP,EXTERIOR SURFACES OF THE TORTILLA CHIP WARMER,PREP LINE WARMER SHELVING WITH GREASE BUILD-UP,EXTERIOR SURFACES OF DISHAMCHINE UNIT,INTERIOR/EXTERIOR KITCHEN STORAGE SHELVINGS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.13 (A) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREAS AND BAR AREAS TO REMOVE SPILLAGE DEBRIS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17 (A) INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON CEILING LIGHT COVERS AND ON CEILING TILES AND CEILING VENTILATION COVERS THROUGHOUT THE FOOD PREP AREAS AND BAR AREAS CUSTOMER DINING AREAS AND TO MAINTAIN.
  20. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BROKEN GASKET AT THE LOWER DOOR OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE GASKETS AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSRTUCTED TO PROVIDE BRIGHTER LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STORED ITEMS 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
  21. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR FOOD PREP LINE COOLER ACROSS FROM GRILL WITH AN AIR TEMPERATURE OF (44.4F-50.0F).UNIT TAGGED HELD FOR INSPECTION.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F OR BELOW AT ALL TIMES.MANAGEMENT IMMEDIATELY CALLED FOR REFRIGERATION SERVICE DURING THIS INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 1 DOOR FOOD PREP LINE COOLER.FOUND CUT TOMATOES AT 47.5F,RANCH SALAD DRESSINGS AT 48.7F,BLUE CHEESE CRUMBS 44.6F,MIXED BEAN/CORN SALAD AT 48.3F,CUT CUCUMBERS AT 47.0F,WHITE/YELLOW SHREDDED CHEDDAR AT 45.2F ETC.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:15 LBS OF FOOD WORTH $40.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOUND FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE (COCA-COLA) ICE MACHINE.OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MAKER;"ICE USED FOR HUMAN CONSUMPTION".MANAGEMENT INSTRUCTED TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.SERIOUS VIOLATION 7-38-005(A).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#2098434 DATED:10/06/2017. 33 Observed grease accumulation on the outside of the freezer next to the fryers and in the small electrical compartment of the two door cooler across from the fryers. Instructed facility to clean and maintain. Observed heavy grease buildup on the four door low cooler below the flat top. Instructed facility to clean and maintain. Observed the compartment below the bar exposed handsink to be dirty. Instructed facility to clean and maintain. 01/06/2018 34 Observed the floor at the dish area to be dirty and wet. Instructed facility to clean and maintain dry. 01/06/2018 35 Observed the wall behind the cooking equipment to be dirty with grease and food debris, including the 4 outlets. Instructed facility to clean and maintain. Observed the ceiling tiles near the vents to be dusty and the ceiling tile tracks to be dirty. Instructed facility to clean and maintain. INSTRUCTED MANAGEMENT TO CORRECT AND MAINTAIN ALL NOTED VIOLATIONS BY 6/7/2018. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BROKEN GASKET AT THE LOWER DOOR OF THE 4 DOOR COOLER UNDERNEATH THE COOKING GRILL.INSTRUCTED TO REPLACE GASKETS AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED DIM LIGHTING INSIDE THE WALK-IN-COOLER.INSRTUCTED TO PROVIDE BRIGHTER LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STORED ITEMS 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
  22. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed the bar soda gun nozzle to be cracked. Instructed facility to replace and maintain.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed grease accumulation on the outside of the freezer next to the fryers and in the small electrical compartment of the two door cooler across from the fryers. Instructed facility to clean and maintain. Observed heavy grease buildup on the four door low cooler below the flat top. Instructed facility to clean and maintain. Observed the compartment below the bar exposed handsink to be dirty. Instructed facility to clean and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed the floor at the dish area to be dirty and wet. Instructed facility to clean and maintain dry.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed the wall behind the cooking equipment to be dirty with grease and food debris, including the 4 outlets. Instructed facility to clean and maintain. Observed the ceiling tiles near the vents to be dusty and the ceiling tile tracks to be dirty. Instructed facility to clean and maintain.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • Instructed facility that all foodhandlers, including dishwashers, must wear hair restraints. Correct and maintain.
  23. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Instructed facility to install and maintain a splashguard to the right of the bar exposed handsink.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed dirt accumulation on the shelves in the walk in cooler. Instructed facility to clean and maintain. Observed food debris on the interiors of the microwaves. Instructed facility to clean and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed oil, dirt, and food debris on the floors under the line and around heavy equipment and fixtures. Instructed facility to clean and maintain.
  24. Toiles

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • Observed ice, used for human consumption, not protected- in the coca cola ice machine observed a black, mold-like accumulation on the interior portions. Instructed facility to remove all ice, clean, sanitize, and maintain. Serious violation 7-38-005(a).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Instructed facility to install and maintain a splashguard to the right of the bar exposed handsink.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed dirt accumulation on the shelves in the walk in cooler. Instructed facility to clean and maintain. Observed food debris on the interiors of the microwaves. Instructed facility to clean and maintain. Observed the large, stand alone ice machine near Stanley's Prep to have slight dirt accumulation in the upper, interior portion. Instructed facility to clean, sanitize, and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed oil, dirt, and food debris on the floors under the line and around heavy equipment and fixtures. Instructed facility to clean and maintain.
  25. Plainte abrégée

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO SEAL RAW WOOD PANEL/WALL BEHIND EXPOSED HAND SINK IN BAR AREA OR PROVIDE METAL SHEET. MUST SEAL HOLE/OPENING BEHIND THE SAID EXPOSED HAND SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING COUNTER/TABLE WITH GREASE AND DIST ACCUMULATION IN REAR PREP/COOKING AREA.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF STORAGE CABINETS AND SHELVES BEHIND BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR UNDERNEATH DISH MACHINE WITH FOOD DEBRIS AND GREASE ACCUMULATION AND FLOOR DRAIN WITH EXCESSIVE BUILD-UP BY DISH MACHINE/DISH WASHING AREA TO PREVENT PEST HARBORAGE.---------NEEDS TO RE GROUT FLOOR TILES WITH DEEP SEAM IN REAR DISH WASHING AREA, BEVERAGE AREA AND IN BAR AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: MUST REPAIR FAUCET AND SPRAYER WITH HEAVY LEAK AT DISH MACHINE RINSE COMPARTMENT IN REAR DISH WASHING AREA.
  26. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO SEAL RAW WOOD PANEL/WALL BEHIND EXPOSED HAND SINK IN BAR AREA OR PROVIDE METAL SHEET. MUST SEAL HOLE/OPENING BEHIND THE SAID EXPOSED HAND SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOT HOLDING COUNTER/TABLE WITH GREASE AND DIST ACCUMULATION IN REAR PREP/COOKING AREA.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF STORAGE CABINETS AND SHELVES BEHIND BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR UNDERNEATH DISH MACHINE WITH FOOD DEBRIS AND GREASE ACCUMULATION AND FLOOR DRAIN WITH EXCESSIVE BUILD-UP BY DISH MACHINE/DISH WASHING AREA TO PREVENT PEST HARBORAGE.---------NEEDS TO RE GROUT FLOOR TILES WITH DEEP SEAM IN REAR DISH WASHING AREA, BEVERAGE AREA AND IN BAR AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR FAUCET AND SPRAYER WITH HEAVY LEAK AT DISH MACHINE RINSE COMPARTMENT IN REAR DISH WASHING AREA.
  27. Réinspection des toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO ADDITIONAL CLEANING AND MAINTAINING OF FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA ESPECIALLY UNDERNEATH COOKING EQUIPMENT, UNDERNEATH ELECTRICAL BOX CABINET AND FLOOR DRAINS UNDERNEATH DISH MACHINE WITH EXCESSIVE GREASE AND FOOD DEBRIS.--------INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN DISH WASHING AREA AND AT COOKING LINE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL ALL HOLES ON WALL BEHIND DISH MACHINE/3 COMPARTMENT SINK AND WALL BEHIND MOP SINK.-----------MUST DETAIL CLEAN AND MAINTAIN VENT/HOOD WITH EXCESSIVE DUST AND GREASE ABOVE DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST FIX SLOW DRAINING 3 COMPARTMENT BAR SINK BEHIND BAR.
  28. Plainte

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (AIR TEMPERATURE OF 41.2). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING: SLICED TOMATOES AT 47.1F, PIMENTO CHEESE AT 51.8F, MEAT LOAF AT 46.6F, COLESLAW AT 46.5F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS, TOTAL VALUE $ 25.00 TOTAL WEIGHT 4 LBS. CRITICAL VIOLATION 7-38-005 (1)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • FOUND EXPOSED HAND SINK (BAR AREA) NOT MAINTAINED PROPERLY. NO HOT AND COLD RUNNING WATER. INSTRUCTED TO FIX. MUST TEMPORARILY USE EXPOSED HAND SINK BEHIND BAR FOR EMPLOYEE TO WASH HANDS. ISSUED 48 HOUR NOTICE. CRITICAL VIOLATION 7-38-030
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND 23LIVE COCKROACHES ON WALL BEHIND DISH MACHINE IN REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SIDES OF ALL COOKING EQUIPMENT, PREP AND COUNTER SHELVES WITH EXCESSIVE GREASE ACCUMULATION AND INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH EXCESSIVE LIME/CALCIUM BUILD-UP.--------MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF SODA GUNS WITH SLIMY BUILD-UP BEHIND BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA ESPECIALLY UNDERNEATH COOKING EQUIPMENT, UNDERNEATH ELECTRICAL BOX CABINET AND FLOOR DRAINS THROUGHOUT WITH EXCESSIVE GREASE AND FOOD DEBRIS.--------INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN DISH WASHING AREA AND AT COOKING LINE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL ALL HOLES ON WALL BEHIND DISH MACHINE/3 COMPARTMENT SINK AND WALL BEHIND MOP SINK.-----------MUST DETAIL CLEAN AND MAINTAIN VENT/HOOD WITH EXCESSIVE DUST AND GREASE ABOVE DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR DRAINPIPE UNDERNEATH 1ST COMPARTMENT (FAR LEFT) OF THE 3 COMPARTMENT SINK (BETWEEN 2 DISH MACHINE).---------MUST FIX SLOW DRAINING 3 COMPARTMENT BAR SINK BEHIND BAR.-----------MUST REPAIR EXPOSED HAND SINK FAUCET AND HANDLE WITH LEAK IN REAR PREP AREA.
  29. Plainte

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXHAUST HOOD AND FILTERS, EXTERIOR BETWEEN COOKING EQUIPMENT, FILTER ON LETTUCE COOLER, STORAGE SHELVES, HEATING LIGHT UNIT, GASKETS ON COOLERS, AND INTERIOR OF DEEP FRYER CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR ALONG WALLBASE AND BEHIND/UNDER COOKING EQUIPMENT NOT CLEANE.D INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL ALONG STAINLESS STEEL PANELS NEAR WALL OF PREP STATION AND AROUND DISH MACHINE NOT MAINTAINED. INSTRUCTED TO RECHAULK TO SEAL GAP BETWEEN WALL AND EQUIPMENT TO PREVENT BREEDING SOURCE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Remove dusts accumulations on ceiling tiles throughout and inside the walk-in-cooler and maintain to smooth,easily cleanable surfaces.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • No thermometer inside the food prep cooler next to cook line.Instructed to provide and maintain.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • Hair restraints must be worn when working around open foods and maintain,including managers.
  30. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MULTI USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BAORDATTACHED TO PREP COOLER NOT MAINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BOARDS. FILTER ON DISH MACHINE UNIT MISSING AIR FILTER. INSTRUCTED TO REPLACE MISSING FILTER AND MAINTAIN UNIT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXHAUST HOOD AND FILTERS, EXTERIOR BETWEEN COOKING EQUIPMENT, FILTER ON LETTUCE COOLER, STORAGE SHELVES, HEATING LIGHT UNIT, GASKETS ON COOLERS, AND INTERIOR OF DEEP FRYER CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR ALONG WALLBASE AND BEHIND/UNDER COOKING EQUIPMENT NOT CLEANE.D INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL ALONG STAINLESS STEEL PANELS NEAR WALL OF PREP STATION AND AROUND DISH MACHINE NOT MAINTAINED. INSTRUCTED TO RECHAULK TO SEAL GAP BETWEEN WALL AND EQUIPMENT TO PREVENT BREEDING SOURCE.
  31. Réinspection des toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARD ON PREP COUNTER NOT AMINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BAORD.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GASKETS ON REACH-IN COOLERS, DEEP FRYER CABINETS, STORAGE SHELVES UNDER PREP COUNTERS, EXTERIOR BETWEEN COOKING EQUIPMENT, CUTTING BOARDS, STORAGE SHELVES INSIDE COOLERS AND EXHAUST HOOD FILTERS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • : FLOOR NOT MAINTAINED IN REAR PREP AREA AND STORAGE ROOM. INSTRUCTED TO REPLACE ALL BROKEN FLOOR TILE UNDER DEEP FRYER AND DETAIL CLEAN FLOOR IN STORAGE ROOM AND UNDER AND BEHIND ALL EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILE, LIGHT AND VENTILATION COVERS NOT CLEAN. INSTRUCTED TO REMOVE HIGH DUST BUILD-UP AND DETAIL CLEAN. COVING MISSING ALONG WALLBASE IN STORAGE ROOM. INSTRUCTED TO INSTALL RUBBER COVING. WALL INISDE STORAGE ROOM HAS PEELING PAINT. INSTRUCTED TO REPAIR AND RESEAL WALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • : TAYLOR MACHINE IN BAR AREA NOT PROVIDED WITH HOT OR COLD RUNNING WATER AT TOP OF MACHINE. INSTRUCTED TO REPAIR PLUMBING TO SUPPLY BOTH HOT AND COLD WATER TO PROPERLY SANITIZE MACINE AND PARTS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • UNNECESSARY ARTICLES STORED IN STORAGE ROOM ON FLOOR IN CORNER. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OFF FLOOR AND AWAY FROM WALL.
  32. Toiles

    8 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • SANITIZING RINSE FOR EQUIPMENT AND UTENSILS NOT PROPER CONCENTRATTION. OBSERVED LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING. LOW TEMPERATURE DISH MACHINE CHLORINE IS AT 0 PPM WHILE BEING USED. INSTRUCTED THAT LOW TEMPERATURE DISH MACHINE MUST SANITIZE AT 100 PPM OF CHLORINE. CRITICAL CITATION ISSUED 7-38-030. "HELD FOR INSPECTION" TAG PLACED ON DISH MACHINE.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MULTI AND SINGLE USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARD ON PREP COUNTER NOT AMINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BAORD.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GASKETS ON REACH-IN COOLERS, DEEP FRYER CABINETS, STORAGE SHELVES UNDER PREP COUNTERS, EXTERIOR BETWEEN COOKING EQUIPMENT, CUTTING BOARDS, STORAGE SHELVES INSIDE COOLERS AND EXHAUST HOOD FILTERS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR NOT MAINTAINED IN REAR PREP AREA AND STORAGE ROOM. INSTRUCTED TO REPLACE ALL BROKEN FLOOR TILE UNDER DEEP FRYER AND DETAIL CLEAN FLOOR IN STORAGE ROOM AND UNDER AND BEHIND ALL EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILE, LIGHT AND VENTILATION COVERS NOT CLEAN. INSTRUCTED TO REMOVE HIGH DUST BUILD-UP AND DETAIL CLEAN. COVING MISSING ALONG WALLBASE IN STORAGE ROOM. INSTRUCTED TO INSTALL RUBBER COVING. WALL INISDE STORAGE ROOM HAS PEELING PAINT. INSTRUCTED TO REPAIR AND RESEAL WALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • TAYLOR MACHINE IN BAR AREA NOT PROVIDED WITH HOT OR COLD RUNNING WATER AT TOP OF MACHINE. INSTRUCTED TO REPAIR PLUMBING TO SUPPLY BOTH HOT AND COLD WATER TO PROPERLY SANITIZE MACINE AND PARTS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • UNNECESSARY ARTICLES STORED IN STORAGE ROOM ON FLOOR IN CORNER. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OFF FLOOR AND AWAY FROM WALL.
  33. Réinspection des toiles

    0 infraction

  34. Toiles

    2 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 10 LIVE SMALL FLIES ON WALLS AROUND DISHMACHINE. INSTRUCTED MANAGER TO REMOVE SMALL FLIES BY DATE OF REINSPECTION, ALSO MUST SANITIZE ALL EFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1424223 DATED ON 04/15/14 REMAINS, #33 THE FOLLOWING NOT CLEAN- FOOD/GREASE BUILD UP ON ALL PREP AREA SHELVES AND EXTERIOR OF ALL COOKING/COOLING EQUIPMENT, #34 OBBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL COOKING AND COOLING EQUIPMENT, MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN AND #35 OBSERVED FOOD BUILD UP ON WALLS UNDER AND BEHIND DISHMACHINE, MUST CLEAN WALLS IN DISHWASH AND PREP AREA. INSTRUCTED MANAGER ALL PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090.
  35. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED DAMAGED/RIPPED COOLER DOOR RUBBER GASKETS IN PREP AREA. MUST REPAIR/REPLACE ALL DAMAGED DOOR GASKETS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED STANDING LIQUID INSIDE ICE BIN CABINET AT COFFEE STATION, FOOD/GREASE BUILD UP ON ALL PREP AREA SHELVES AND ON EXTERIOR OF ALL COOKING/COOLING EQIUPMENT AND DUST BUILD UP ON FAN COVERS INSIDE WALK IN COOLER. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL COOKING AND COOLING EQUIPMENT, AROUND ALL SINKS AND AT BAR. MUST DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD BUILD UP ON WALLS UNDER AND BEHIND DISHMACHINE. MUST DETAIL CLEAN WALLS IN DISHWASH AND PREP AREA.
  36. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPLACE HOLDING CABINET DOOR FOR CHIPS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED DIRTY AND MURKY WATER POOLING UNDERNEATH DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. MUST BE KEPT DRY TO PREVENT PEST HARBORAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AND BASEBOARD WITH EXCESSIVE FOOD AND GREASE DEBRIS.--------MUST DETAIL CLEAN AND MAINTAIN CEILING TILES WITH DUST BUILD-UP ABOVE PREP AREA.--------INSTRUCTED TO CEILING VENT COVER WITH HEAVY DUST BUILD-UP ABOVE BAR AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR DRAINPIPE UNDER EXPOSED HAND SINK BEHIND BAR.
  37. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPLACE OR REPAIR CUTTING BOARD WITH DEEP SEAMS IN FOOD PREP AREA.---------MUST CLEAN AND RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AT EXPOSED HAND SINK IN REAR PREP AREA (BY WALK-IN COOLER).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF PREP COOLERS WITH GREASE AND DRIED FOOD DEBRIS, EXTERIOR SURFACES OF HOT HOLDING UNIT, FRYERS, GRILLS, INTERIOR SURFACES OF ICE MACHINE ABOVE BEVERAGE DISPENSER MACHINE, AND INTERNAL SURFACES OF ALL COOLERS BEHIND BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP, FLOORS INSIDE SODA CLOSET.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHTS MUST BE SHIELDED INSIDE CHIP WARMER OR PROVIDE SHATTER PROOFED LIGHT BULB.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER/WALK-IN FREEZER IN REAR AREA TO PREVENT PEST HARBORAGE.
  38. Empoisonnement alimentaire présumé

    6 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED EMPLOYEE RINSING UNCLEAN SILVERWARE AT EXPOSED HAND SINK AND SERVED TO CUSTOMER. INSTRUCTED MANAGER, ALL EQUIPMENT AND UTENSILS MUST BE WASHED, RINSED AND SANITIZED PROPERLY. CRITICAL CITATION ISSUED 7-38-030
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • FOUND 3 COMPARTMENT BAR SINK NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP FROM MIDDLE COMPARTMENT TO 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK (BEHIND BAR). INSTRUCTED TO FIX. LOW TEMPERATURE DISH MACHINE ON PREMISE. (MAINTENANCE ON SITE---CORRECTED DURING INSPECTION). SERIOUS CITATION ISSUED 7-38-030
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, COOKING EQUIPMENT, PREP SHELVES, COUNTER SHELVES, BAR AREA, STORAGE SHELVES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS THROUGHOUT PREP AREA/KITCHEN. ----------- MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.---------NOTED INTERIOR OF ELECTRICAL PANEL ENCRUSTED WITH HEAVY GREASE AND DRIED FOOD DEBRIS (UNDERNEATH SERVING LINE). INSTRUCTED TO DETAIL CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN WALLS WITH SPILLAGE THROUGHOUT PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTION DE PROVIDER LES MOYENS VISIBLES INSIDER TOUS LES COOLEURS ET LES LIBERTÉS.
  39. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. HOT HOLDING PANEL GREASY MUST DETAIL CLEAN AND MAINTAIN
    • 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. INTERIOR 2 DOOR PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN; DAMAGED RUBBER GASKET OF 1 DOOR COOLER BESIDE CHIPS MACHINE MUST BE REPLACED
    • 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. FLOOR ON CORNERS OF COOKING AREA,CORNERS OF DINING AREA UNCLEAN MUST DETAIL CLEAN 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. 5 CEILING TILES IN DINING AREA WITH 3- 5 INCH HOLE MUST BE SEALED /REPLACED, WALLS ON THE RIGHT SIDE OF COOKING AREA UNCLEAN MUST CLEAN AND MAINTAIN,; WALLS ABOVE SIDE OF WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN; DAMAGED BASE WALLS BELOW 1 COMPARTMENT SINK REAR AND IN BAR AREA MUST BE REPLACED; CEILING IN PREP AREA ,ABOVE WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN; ATTACHED METAL ON CEILING ABOVE DISH AREA RUSTY MUST BE REPLACED /REPAINT
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES THROUGHOUT PREP AREA WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN
  40. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • POUR LA PROCHAINE INSPECTION RÉGULIÈRE
  41. Toiles

    7 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • HIGH TEMP DISH MACHINE NOT REACHING FINAL RINSE TEMP OF 180F. FINAL RINSE WAS ONLY 170F. MANAGER CALLED THE MAINTENANCE AND HE WAS ABLE TO FIXED THE DISH MACHINE. FINAL RINSE IS NOW AT 180F. CITATION ISSUED CRITICAL.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND EVIDENCE OF LIVE FRUIT FLIES ON THE CEILING AND WALLS IN THE BAR OVER 8 TOTAL. MUST ELIMINATE FRUIT FLIES AND CLEAN THE WALLS AND CEILING AND FLOOR DRAIN. CITATION ISSUED SERIOUS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK.(MISSING ONE DRAIN STOPPER NOTED).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN IN DETAIL UNDERNEATH THE HOT HOLDING SHELVING IN THE COOKS AREA, ALL THE INTERIOR OF THE MICROWAVE OVENS,ALL EXTERIOR OF THE GARBAGE CANS IN THE PREP AREA AND INTERIOR PANEL OF THE ICE MACHINE SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE AND ALL CORNER ,UNDER AND BEHIND ALL COOKING EQUIPMENT,COOLER, PREP TABLE, UNDER THE 3 COMPT SINK, AND BY THE DISH MACHINE AREA AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN THE WALLS BY THE DISH AREA, WALLS BEHIND ALL THE COOKING EQUIPMENT, THE CEILING VENT ABOVE THE PREP TABLE, VENT ABOVE THE DISH MACHINE, FAN COVER INSIDE THE REACH IN COOLER AND MAINTAIN. ALL CEILING LIGHT SHIELD WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. METAL LINING ON THE CEILING BY THE DISH MACHINE RUSTED. MUST REMOVE RUST OR REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKING ON THE FAUCET CONNECTOR OF THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.
  42. Plainte

    4 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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND TURKEY HAM 46.7 F-47.1F, COLESLAW 46.5F,LIQUID EGG 49.2F,CHEDDAR CHEESE 48.5F,49.7F,RICE 44.6F, MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOOD MUST BE 40F OR BELOW,MUST PROPERLY COVER ALL CONTAINERS IN THE COOLER;OBSERVED TEMPERATURE OF PREP COOLER CHANGES DUE TO OPENING AND CLOSING OF COOLER DOORS. INSTRUCTED TO NOT OVERFILL CONTAINERS AND USE ADEQUATE AMOUNT OF ICE IN ICE BATHS. MUST MONITOR FOOD AND COOLER TEMPERATURES.
    • 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. MUST PROVIDE TIGHT SCREW OF THE EXTERIOR BOTTOM PARTS OF THE DOOR OF WALK IN COOLER. INSTALL PROPER HOLSTERS AND DRAIN LINES FOR SODA GUNS IN BAR AREA.
    • 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. INTERIOR OF 1 PREP COOLER UNCLEAN,MUST CLEAN AND MAINTAIN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAKING PIPE UNDER 1HANDSINK IN BAR AREA MUST BE FIXED,INSTRUCTED TO USE THE NEXT HANDSINK FOR HANDWASHING
  43. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NEXT REGULAR INSPECTION 04-26-10 LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN;EXTERIOR BOTTOM DOOR OF WALK IN COOLER IN BAD REPAIR,MUST BE REPAIRED
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NEXT REGULAR INSPECTION 04-26-10
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER AND BEHIND EQUIPMENT UNCLEAN,MUST CLEAN. FLOOR IN DISHWASHING IN IN POOR REPAIR, MUST REGROUT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NEXT REGULAR INSPECTION 04-26-10
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN
  44. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 45.5F. IMPROPER TEMPERATURE TO HOLD COLD FOOD AT 40F OR BELOW. CITATION ISSUED,TAGGED COOLER,INSTRUCTED COOLER MUST BE 40F OR BELOW
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CHEESE SAUCE WITH GROUND BEEF 50.5F 5LBS,AND 55.8F 5 LBS;SPINACH ARTICHOKE DIP 45.5F 2 LBS ,TOTAL $50.00,MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #160968 ,06-12-09, NOT CORRECTED,SERIOUS VIOLATION: #33-FOUND ALL COOLERS IN PREP AREA UNCLEAN, MUST DETAIL CLEAN ALL COOLERS; #32-ICE BIN IN BAR AREA NOT COVERED MUST PROVIDE LID; #35-VENTILATION IN DISH AREA UNCLEAN,MUST DETAIL CLEAN; #35-BROKEN LIGHT SHIELD MUST BE REPLACED.GIVEN 5 DAYS 02-02-10 TO CORRECT THE VIOLATION
    • 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. ATTACHED EQUIPMENT IN DISH AREA UNCLEAN,MUST DETAIL CLEAN;CORNERS OF SODA MACHINE UBCLEAN,MUST CLEAN
    • 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. INTERIOR OF COOLERS AND FAN VENT IN COOLER UNCLEAN,MUST DETAIL CLEAN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER AND BEHIND EQUIPMENT UNCLEAN,MUST CLEAN. FLOOR IN DISHWASHING IN IN POOR REPAIR, MUST REGROUT.
    • 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. GREASY WALLS IN COOKING AREA MUST BE CLEAN;WALLS AROUND DISH AREA UNCLEAN,MUST CLEAN
    • 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. LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN

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