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IL MULINO NEW YORK

1150 N DEARBORN ST, CHICAGO, IL 60610 · Restaurant

Résumé des inspections

IL MULINO NEW YORK a été inspecté 7 fois par Chicago Department of Public Health depuis le 14 octobre 2010. La dernière inspection, le 13 novembre 2012, n'a relevé aucune infraction.

1 des 7 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 : Ravageurs et Contrôle de la température des aliments.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

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.

  • 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 juillet 2011. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 3 fois dans 2 inspections distinctes, la plus récente le 6 juin 2011. Par exemple : RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION

  • 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 19 fois dans 5 inspections distinctes, la plus récente le 14 juillet 2011. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 10 fois dans 6 inspections distinctes, la plus récente le 14 juillet 2011. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Autres constatsRisque faible

    Constats qui n'entrent pas dans les catégories ci-dessus, comme les suivis confirmant qu'une infraction antérieure a été corrigée, ou des exigences propres à ce type d'établissement.

    Relevé 11 fois dans 4 inspections distinctes, la plus récente le 14 juillet 2011. Par exemple : ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN

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.

7 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    8 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. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 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. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE PREP COOLER NEXT TO THE EXPOSED HANDSINK.
    • 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 VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT AND THE GAS LINES BEHIND THE EQUIPMENT. DETAIL CLEAN AND SANITIZE ALL HORIZONTAL SURFACES AND EQUIPMENT AND REMOVE DEAD INSECTS.
    • 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 THE COOKING EQUIPMENT AND THE WALK-IN FREEZER. DETAIL CLEAN AND SANITIZE ALL FLOORS WITH DEAD INSECTS. REMOVE STANDING WATER FROM THE BASEMENT MECHANICAL ROOMS AND AROUND ICE MACHINE. REGROUT THE FLOOR IN THE BASEMENT PREP AREA WHERE HOLES EXIST IN THE FLOOR.
    • 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 BASEBOARD TILES AROUND BOTH PREP AREAS, DISHROOM. REPAIR THE FRP BOARD NEXT TO THE EXPOSED HANDSINK IN THE PREP AREA AND IN THE DISHROOM AND BASEMENT PREP AREA. DETAIL CLEAN THE WALL BEHIND THE DEEP FRYER, BROILER. REPAIR THE FRP BOARD BEHIND THE BROILER. REPLACE THE MISSING CEILING TILE IN THE DISHROOM. DETAIL CLEAN THE LIGHT SHIELDS IN BOTH PREP AREAS.
    • 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. PROVIDE A LIGHT SHIELD IN THE DISHWASH AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER IN THE BASEMENT. REPAIR THE LEAKING PIPES IN THE BASEMENT MECHANICAL ROOMS AND PREP AREA IN THE BASEMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST FILL IN THE RAT BURROWS SURROUNDING THE BUILDING IN THE ALLEY. REMOVE EXCESSIVE CLUTTER FROM THE BASEMENT TO PREVENT PEST HARBORAGE.
  3. Plainte abrégée

    8 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED PEST ACTIVITY ON PREMISES. OBSERVED 6 LIVE COCKROACHES ON THE FLOOR, EQUIPMENT, CABINETS IN THE BAR AREA AND BASEMENT NEAR THE ICE MACHINE. OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES BEHIND THE MAIN BAR AND BASEMENT STORAGE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 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. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE PREP COOLER NEXT TO THE EXPOSED HANDSINK.
    • 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 VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT AND THE GAS LINES BEHIND THE EQUIPMENT. DETAIL CLEAN AND SANITIZE ALL HORIZONTAL SURFACES AND EQUIPMENT AND REMOVE DEAD INSECTS.
    • 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 THE COOKING EQUIPMENT AND THE WALK-IN FREEZER. DETAIL CLEAN AND SANITIZE ALL FLOORS WITH DEAD INSECTS. REMOVE STANDING WATER FROM THE BASEMENT MECHANICAL ROOMS AND AROUND ICE MACHINE. REGROUT THE FLOOR IN THE BASEMENT PREP AREA WHERE HOLES EXIST IN THE FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • walls and ceilings shall be in good repair and easily cleaned. REPAIR THE BASEBOARD TILES AROUND BOTH PREP AREAS, DISHROOM. REPAIR THE FRP BOARD NEXT TO THE EXPOSED HANDSINK IN THE PREP AREA AND IN THE DISHROOM AND BASEMENT PREP AREA. DETAIL CLEAN THE WALL BEHIND THE DEEP FRYER, BROILER. REPAIR THE FRP BOARD BEHIND THE BROILER. REPLACE THE MISSING CEILING TILE IN THE DISHROOM. DETAIL CLEAN THE LIGHT SHIELDS IN BOTH PREP AREAS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER IN THE BASEMENT. REPAIR THE LEAKING PIPES IN THE BASEMENT MECHANICAL ROOMS AND PREP AREA IN THE BASEMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST FILL IN THE RAT BURROWS SURROUNDING THE BUILDING IN THE ALLEY. REMOVE EXCESSIVE CLUTTER FROM THE BASEMENT TO PREVENT PEST HARBORAGE.
  4. Réinspection de la plainte

    10 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATIONS FROM REPORT #612259 ON 6/6/11 NOT CORRECTED: 18/01 - All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. EVIDENCE OF INSECTS OBSERVED IN THE PREP AREA. OBSERVED 5 LIVE COCKROACHES ON THE WALL, FLOOR AND EQUIPMENT IN THE PREP AREA AND DISHWASH AREA. ALSO OBSERVED REAR EXIT DOOR FROM THE 1ST FLOOR PREP AREA NOT RODENT PROOFED. MANAGEMENT INSTRUCTED TO RODENT PROOF THE EXIT DOOR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE ALL PEST ACTIVITY. 29/01- PREVIOUS MINOR VIOLATION FROM REPORT #114612 ON 10/22/10 NOT CORRECTED: 34/01- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR AND FLOOR TILES IN POOR REPAIR/DAMAGED ALONG 1ST FLOOR PREP AREA COOKLINE, BAR AREA, DISHMACHINE ROOM AND LOWER LEVEL PREP AREA. MUST REPAIR AND MAINTAIN ALL DAMAGED FLOOR/FLOOR TILES THROUGHOUT, FLOOR MUST BE SMOOTH AND EASY TO CLEAN/KEEP DRY. CRITICAL VIOLATION 7-42-090.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • VOIR VIOLATION #14.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • VOIR VIOLATION #14.
    • 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. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 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. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE PREP COOLER NEXT TO THE EXPOSED HANDSINK.
    • 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 VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT AND THE GAS LINES BEHIND THE 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. DETAIL CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND THE WALK-IN FREEZER.
    • 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 BASEBOARD TILES AROUND BOTH PREP AREAS, DISHROOM. REPAIR THE FRP BOARD NEXT TO THE EXPOSED HANDSINK IN THE PREP AREA AND IN THE DISHROOM AND BASEMENT PREP AREA. DETAIL CLEAN THE WALL BEHIND THE DEEP FRYER, BROILER. REPAIR THE FRP BOARD BEHIND THE BROILER. REPLACE THE MISSING CEILING TILE IN THE DISHROOM. DETAIL CLEAN THE LIGHT SHIELDS IN BOTH PREP AREAS.
    • 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
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE EMPLOYEE RESTROOM IN THE BASEMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER IN THE BASEMENT.
  5. Plainte

    13 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. OBSERVED DISHMACHINE SANITIZING AT IMPROPER TEMPERATURE. OBSERVED FINAL RINSE TEMPERATURE AT 160F ACCORDING TO THE TEMPERATURE GAUGE ON THE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MUST MAINTAIN FINAL RINSE ABOVE 180F. ALSO, LOW TEMPERATURE GLASS WASHER HAD 0 PPM CHLORINE FOR THE FINAL RINSE. MANAGEMENT INSTRUCTED TO REPAIR SO THAT FINAL RINSE SANITIZES AT 100 PPM CHLORINE. UNIT TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-030.
    • 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 (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. EVIDENCE OF INSECTS OBSERVED IN THE PREP AREA. OBSERVED 5 LIVE COCKROACHES ON THE WALL, FLOOR AND EQUIPMENT IN THE PREP AREA AND DISHWASH AREA. ALSO OBSERVED REAR EXIT DOOR FROM THE 1ST FLOOR PREP AREA NOT RODENT PROOFED. MANAGEMENT INSTRUCTED TO RODENT PROOF THE EXIT DOOR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE ALL PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • 3 COMPARTMENT SINK IN THE DISHROOM IS NOT MAINTAINED. OBSERVED NO HOT WATER AVAILABLE AT THE RIGHT FAUCET. THE LEFT FAUCET HAS HOT WATER, BUT IT ONLY REACHES THE LEFT AND MIDDLE COMPARTMENTS. MUST REPAIR OR ADD FAUCET EXTENSION SO THAT THE RIGHT COMPARTMENT CAN BE FILLED WITH WATER. SERIOUS VIOLATION 7-38-030.
    • 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 VIOLATION FROM REPORT #114612 ON 10/22/10 NOT CORRECTED: 34/01- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR AND FLOOR TILES IN POOR REPAIR/DAMAGED ALONG 1ST FLOOR PREP AREA COOKLINE, BAR AREA, DISHMACHINE ROOM AND LOWER LEVEL PREP AREA. MUST REPAIR AND MAINTAIN ALL DAMAGED FLOOR/FLOOR TILES THROUGHOUT, FLOOR MUST BE SMOOTH AND EASY TO CLEAN/KEEP DRY. SERIOUS VIOLATION 7-42-090.
    • 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. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 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. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE PREP COOLER NEXT TO THE EXPOSED HANDSINK.
    • 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 VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT AND THE GAS LINES BEHIND THE 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. DETAIL CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT AND THE WALK-IN FREEZER..
    • 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 BASEBOARD TILES AROUND BOTH PREP AREAS, DISHROOM. REPAIR THE FRP BOARD NEXT TO THE EXPOSED HANDSINK IN THE PREP AREA AND IN THE DISHROOM AND BASEMENT PREP AREA. DETAIL CLEAN THE WALL BEHIND THE DEEP FRYER, BROILER. REPAIR THE FRP BOARD BEHIND THE BROILER. REPLACE THE MISSING CEILING TILE IN THE DISHROOM. DETAIL CLEAN THE LIGHT SHIELDS IN BOTH PREP AREAS.
    • 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. REPLACE THE MISSING OR CRACKED LIGHT SHIELDS IN THE PREP AREA.
    • 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
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE EMPLOYEE RESTROOM IN THE BASEMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER IN THE BASEMENT. THE ICE MACHINE IS DRAINING ONTO THE FLOOR OF THE BASEMENT. MUST ROUTE DRAIN LINE TO A FLOOR DRAIN.
  6. Réinspection des toiles

    1 infraction

    • 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 AND FLOOR TILES IN POOR REPAIR/DAMAGED ALONG 1ST FLOOR PREP AREA COOKLINE, BAR AREA, DISHMACHINE ROOM AND LOWER LEVEL PREP AREA. MUST REPAIR AND MAINTAIN ALL DAMAGED FLOOR/FLOOR TILES THROUGHOUT, FLOOR MUST BE SMOOTH AND EASY TO CLEAN/KEEP DRY.
  7. Toiles

    7 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 BASEMENT WALK IN DAIRY/PRODUCE COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.5 F. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. FOUND POTENTIALLY HAZARDOUS FOODS HELD INSIDE WALK IN COOLER (MILK, EGGS, CREAM,CHEESE,ETC.)ALL HELD ABOVE 48 F. CITATION ISSUED. TICKET #H000063342 11.
    • 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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.0 F AND 49.1 F- MILK, CHEESE, EGGS, CREAM. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARED AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CITATION ISSUED. FOOD DISCARED WEIGHT- 67 LBS, VALUED AT $160.00
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 30 LIVE SMALL FLIES AT DISHMACHINE ROOM AND OVER 20 LIVE SMALL FLIES AT LOWER LEVEL PREP AREA. MUST REMOVE ALL INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. CITATION ISSUED. TICKET #H000063343 12.
    • 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 FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARD, ON SHELVES THROUGHOUT PREP AND DISHWASH AREAS, SLIGHT LIME BUILD UP INSIDE ICE MACHINE AND FOOD DEBRIS INSIDE PREP COOLER DOOR RUBBER GASKETS. MUST 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. FLOOR AND FLOOR TILES IN POOR REPAIR/DAMAGED ALONG 1ST FLOOR PREP AREA COOKLIN, BAR AREA, DISHMACHINE ROOM AND LOWER LEVEL PREP AREA. MUST REPAIR AND MAINTAIN ALL DAMAGED FLOOR/FLOOR TILES THROUGHOUT, FLOOR MUST BE SMOOTH AND EASY TO CLEAN/KEEP DRY.
    • 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 THROUGHOUT DISHMACHINE ROOM, LOWER LEVEL PREP AREA CEILING LIGHT COVERS NOT CLEAN. MUST DETAIL CLEAN ALL UNCLEAN WALLS AND CEILING LIGHT COVERS THROUGHOUT DISHMACHINE ROOM AND LOWER LEVEL PREP AREA ALSO MUST PROVIDE CEILING TILES (MISSING) ABOVE LOWER LEVEL PREP.
    • 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. 2ND FLOOR BAR HANDWASH BOWL FAUCET LEAKS. MUST REPAIR AND MAINTAIN SINK.

Établissements inspectés à proximité

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