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IL PORCELLINO/STUDIO PARIS/RAMEN-SAN

59 W HUBBARD ST, CHICAGO, IL 60654 · Restaurant

Résumé des inspections

IL PORCELLINO/STUDIO PARIS/RAMEN-SAN a été inspecté 25 fois par Chicago Department of Public Health depuis le 9 juin 2011. La dernière inspection, le 19 mai 2026, n'a relevé aucune infraction.

5 des 25 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 3 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Protection des aliments contre la contamination.

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

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 7 fois dans 5 inspections distinctes, la plus récente le 8 mai 2025. 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 5 fois dans 4 inspections distinctes, la plus récente le 8 mai 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 5 fois dans 4 inspections distinctes, la plus récente le 13 mai 2024. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • RavageursRisque élevé

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

    Relevé une fois le 11 avril 2023. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 26 fois dans 14 inspections distinctes, la plus récente le 8 mai 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.

25 inspections

  1. Réinspection des toiles

    0 infraction

  2. Toiles

    3 infractions

    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED NO RECORDS KEPT ON SITE FOR VACUUM PACKAGING. MANAGEMENT DISCARDED APPROXIMATELY 5LBS OF VACUUM PACKAGED MISO SALMON VALUED AT APPROXIMATELY $20. INSTRUCTED TO MAINTAIN RECORDS FOR VACUUM PACKAGING ON SITE AT ALL TIMES AS REQUIRED BY APPROVED VARIANCE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT OUT LIGHTBULB IN CEILING OF DRY STORAGE AREA IN BASEMENT. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ONSITE AT ALL TIMES.
  3. Toiles

    7 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 2-DRAWER COOLER AT MAIN KITCHEN MAIN PREP LINE AREA.OBSERVED CHICKEN WINGS AT 44.6F-46.8F,STEAK AT 47.1F AND SALMON AT 48.9F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 8#'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED MISSING THERMOMETERS INSIDE COOLERS ALONG THE MAIN KITCHEN PREP COOKLINE.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE,WORKING THERMOMETERS INSIDE THE COOLERS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINERS WITH A SANITIZING SOLUTION BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVÉ DANS LES PREMIÈRES ZONES DE VIE ET DE BASE. INSTRUCTION DE LA RESURFACE OU DE LA REMPLACEMENT DES CONSEILS D'ADMINISTRATION ET DE LA MAINTENANCE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN FOOD DEBRIS/GREASE ON SIDES OF HOT COOKING EQUIPMENTS IN THE MAIN KITCHEN PREP AREAS AND CLEAN INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER AND STORAGE RACKS INSIDE ALL WALK-IN-COOLERS IN BASEMENT PREP AREAS ALSO,DETAIL CLEAN THE TOP SURFACES OF THE DISHMACHINE TO REMOVE DEBRIS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REPAIR/REPLACE BROKEN WALL TILES NEAR THE BACK LINE COOLER IN THE MAIN KITCHEN PREP AREA AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE AND REMOVE ACCUMULATION OF DUSTS ON CEILING ABOVE THE ICE MACHINES LOCATED IN THE BASEMENT AREA AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEMS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
  4. Toiles

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOOD(RICE) HELD AT IMPROPER TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 8LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO DISCLOSURE ON RAMEN-SAN MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, CCOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCCOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 144F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE FOR A SINGLE TANK, CONVEYOR, DUAL TEMPERATURE MACHINE MAY NOT BE LESS THAN 160F. CORRECTED ON SITE HIGH TEMPERATURE DISH MACHINE REPAIRED BEFORE CONCLUSION OF INSPECTION OBSERVED TEMPERATURE OF WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT PROPER TEMPERATURE OF 162F AFTER REPAIR. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-025
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO CHLORINE TEST KIT ON PREMISES TO MEASURE CONCENTRATION OF SANITIZING SOLUTION IN LOW TEMPERATURE DISH MACHINE. CORRECTED ON SITE CHLORINE TEST KIT DELIVERED TO FACILITY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FROM DRAINPIPE AND STOPPER(WASH COMPARTMENTS) OF THREE COMPARTMENT SINKS IN DISHWASHING AREAS OF BASEMENT AND FIRST FLOOR. INSTRUCTED TO REPAIR LEAKS AT THREE COMPARTMENT SINKS IN BASEMENT AND FIRST FLOOR DISHWASHING AREAS. OBSERVED LOW WATER PRESSURE AT HANDWASHING SINK IN RAMEN-SAN SOUTHSIDE ALL GENDER WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN RAMEN-SAN SOUTHSIDE ALL GENDER WASHROOM.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED TWO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS WITH NO PROOF OF ALLERGEN AWARENESS TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATION MUST PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING.
  5. Réinspection de la plainte

    5 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREP-SURFACES. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-901.11: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13: OBSERVED GREASE ACCUMILATION ON COOKLINE EQUIPMENT AND CASTER WHEELS LOCATED ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: OBSERVED DUST ACCUMILATION ON CEILING VENT LOCATED IN BASEMENT PREP AREA AND ABOVE COOKLINE ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.13: OBSERVED DAMAGED GROUT ON FLOOR TILES LOCATED ON THE 1ST FLOOR COOKLINE. FACILITY MUST PROVIDE.
  6. Plainte

    15 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED IMPROPER HANDWASHING, FOOD EMPLOYEE SWITCHED FROM PREPARING RAW CHICKEN WINGS TO READY-TO-EAT CHICKEN WINGS WITHOUT WASHING HANDS AND CHANGING GLOVES BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY-TO-EAT COOKED CHICKEN. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF THE COOKLINE MICROWAVE IS SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED ACTIVITY IN THE FOLLOWING AREAS; 6 LIVE ROACHES IN THE PREP-LINE DRAWER ACROSS THE 1ST FLOOR COOKLINE; OBSERVED 10 RAT DROPPINGS IN BASEMENT PUMP ROOM, OBSERVED 8 SMALL BLACK FLYING INSECTS IN THE RAMEN-SAN BAR. THE PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS. FACILITY MUST ELIMINATE LIVE ROACHES, CLEAN UP RAT DROPPINGS, AND MINIMIZE SMALL BLACK FLYING INSECTS USING PROPER PEST CONTROL PROCESSES AS NEEDED. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED SINGLE USE CONTAINERS STORED ON THE FLOOR IN THE ELECTRICAL ROOM. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • LINENS ARE IN DIRECT CONTACT WITH BUNS IN WARMER UNIT. LIENS MAY NOT BE USED IN CONTACT WITH FOODS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREP-SURFACES. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CRATES USED AS STORAGE AND ELEVATION SCATTERED THROUGHOUT THE FACILITY. FACILITY MUST REPLACE WITH SOMETHING THAT IS SMOOTH, EASILY CLEANABLE AROUND AND UNDERNEATH CONTAINERS, DURABLE, AND NON ABSORBENT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE ACCUMILATION ON COOKLINE EQUIPMENT AND CASTER WHEELS LOCATED ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DUST ACCUMILATION ON FAN GUARDS INSIDE THE WALK-IN COOLERS. FACILITY MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUST ACCUMILATION ON CEILING VENT LOCATED IN BASEMENT PREP AREA AND ABOVE COOKLINE ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED GROUT ON FLOOR TILES LOCATED ON THE 1ST FLOOR COOKLINE. FACILITY MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HOLE IN WALL INSIDE OF THE PUMP ROOM, FACILITY MUST SEAL HOLES AND TO ENSURE THAT ALL SURFACES DO NOT HARBOR ANY PEST ACTIVITY. PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS DATED ON 7/7/22 HAS NOT BEEN CORRECTED. REPORT #2560440. #10) 5-202.12 Missing a splash guard at both sides of the main kitchen prep line at 1st floor hand wash sink. instructed to install. #47) Damaged door gaskets for cooler at main kitchen. instructed to replace. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  7. Plainte

    0 infraction

  8. Réinspection des toiles

    2 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Missing a splash guard at both sides of the main kitchen prep line at 1st floor hand wash sink. instructed to install.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • damaged door gaskets for double door cooler at main kitchen. instructed to replace.
  9. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • No hand soap provided to employees toilet room hand wash sink. instructed to provide. Priority foundation violation 7-38-30(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • No paper towels provided at employees toilet room hand wash sink. Instructed to provide, Priority foundation violation 7-38-030(c)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Missing a splash guard at both sides of the main kitchen prep line at 1st floor hand wash sink. instructed to install.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • found TCS food held at improper temperature in a a double door cooler. 4 lbs of cooked sausage at 52.3f, a gallon of milk at 54.3f, 6lbs of cooked vegetables (buk choy) at 53.5f and 2 quarts of liquid eggs at 58.4f. instructed to keep all cold TCS foods at 41f or lower. priority violation 7-38-005. food discarded valued at $175.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • Found double door cooler air temp at 54.4f, cooler is used for said food items storage. Instructed to keep all coolers temperature at 41f or lower. Priority violation 7-38-005. cooler is tagged, Not allowed to use. Must contact the office of CDPH when repaired for tag removal request.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • damaged door gaskets for double door cooler at main kitchen. instructed to replace.
  10. Plainte

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND HEAVY LIME BUILD UP INSIDE THE HIGH TEMPERATURE DISH MACHINE. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND THE 1ST FLOOR KITCHEN THREE COMPARTMENT SINK FLOOR DRAIN SLOW DRAINING. MUST REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOOR TILES MISSING GROUT THROUGHOUT THE 1ST FLOOR KITCHEN COOKS LINE. MUST REGROUT FLOOR TILES AND MAINTAIN.
  11. Toiles

    2 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINER OF RICE WITH NO LABEL. CONTAINER WAS LABELED DURING COURSE OF INSPECTION. INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF DUST ON CEILING OF WALK-IN PREP COOLER LOCATED IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
  12. Plainte

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • BULK FOOD CONTAINERS NOT LABELED( SALT, SUGAR...) INSTRUCTED TO LABEL.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • DUSTY CEILING AC UNIT WITH DUSTY DRAIN LINE ABOVE BASEMENT PASTRY PREP TABLE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. FONDS PERSONNELS
      • FOOD HANDLERS WITH LONG BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ICE SCOOP HOLDER IN BASEMENT NEXT TO ICE MAKER NOT CLEAN INSIDE. SLIME NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
  13. Empoisonnement alimentaire présumé

    4 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT IMPROPER TEMPERATURE 16 LBS OF CHICKEN BROTH AT 59.3F AND 3 LBS OF COOKED BEANS AT 49.5F STORED AT THE BOTTOM SHELF OF PREP TABLE AT ROOM TEMPERATURE. INSTRUCTED TO KEEP AT PROPER HOLDING TEMPERATURE. PRIORITY VIOLATION 7-38-005 FOOD DISCARDED VALUED AT $8
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • WHITE POWERED BULK FOOD MISSING A LABEL. INSTRUCTED TO LABEL AND MAINTAIN.
    • 40. FONDS PERSONNELS
      • FOOD HANDLERS WITH BEARD NOT WEARING A BEARD RESTRAINTS, INSTRUCTED TO WEAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSULATION IN THE RAMEN WALK-IN COOLER IN POOR REPAIR, INSTRUCTED TO REPAIR AND MAINTAIN.
  14. Toiles

    6 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11- OBSERVED NO SPLASH GUARD AT RIGHT SIDE OF HAND SINK AT BAR ON PORCELLINO SIDE. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-904.13- OBSERVED PRE SET GLASSWARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREA. INFORMED MANAGER THAT PRE SET GLASSWARE MUST BE STORED ON TABLE TOPS INVERTED OR UPSIDE DOWN, IN A MANNER THAT PREVENTS CONTAMINATION. INSTRUCTED MANAGER TO SET IN A MANNER THAT PREVENTS CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15- OBSERVED SMALL LEAK AT TWIST VALVE OF RINSE SINK AT 3 COMPARTMENT SINK AT 1ST FLOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17- OBSERVED BROKEN LIGHT SHIELD IN MEAT WALK IN COOLER IN BASEMENT. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11- OBSERVED CRACKS AND CREVICES IN FLOOR GROUTING IN MOP CLOSET IN BASEMENT. INSTRUCTED MANAGER TO REPAIR AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • 8-304.11(A)- OBSERVED PREVIOUS INSPECTION SUMMARY, NOT POSTED IN PLAIN VIEW OF THE CUSTOMER. AT TIME OF INSPECTION SUMMARY WAS POSTED IN BACK HALLWAY NOT IN PLAIN VIEW OF CUSTOMER. INSTRUCTED SITE TO POST INSPECTION SUMMARY IN PLAIN VIEW OF THE CUSTOMER. MAINTAIN AT ALL TIMES.
  15. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed broken gasket on cooler drawer where chicken in stored in Bun Station area. Observed lower right cooler drawer in pantry area does not close properly. Must repair coolers drawers. Must maintain same. Observed tin foil used as a liner on cooking equipment in main kitchen. Must remove. All surfaces must be smooth and easily cleanable.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed standing water in gaps in between tiles on floor in dishroom of Studio Paris (2nd floor). Must regrout floors to make smooth and easily cleanable. Must keep floors clean and dry. Must maintain same.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed faucet leaking at the hand sink in the PORCELLINO bar. Must repair and maintain same.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Observed items stored directly on floor in Pase Catering closet. Must elevate all items at least 6 inches above the floor to allow for proper cleaning. Must maintain same.
  16. Toiles

    0 infraction

  17. Toiles

    0 infraction

  18. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • REACH IN COOLER ALONG COOKLINE NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50 F. FOUND SHRIMP, PORK, HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERTURE MUST BE 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7038-005(A). CITATION ISSUED.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- SHRIMP AT 47.0 F AND PORK AT 58.4 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. MANAGER VOLUNTARILLY DISCARDED ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DUST BUILD UP ON WALK IN COOLERS CONDENSERS AT BASEMENT ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN CONDENSERS AND INTERIOR OF ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DAMAGED FLOOR TILES/LOW GROUT AT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER TO REGROUT/REPAIR ALL DAMAGED FLOOR TILES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON PREP AREA CEILING TILES/LIGHT COVERS. MUST CLEAN ALL CEILING TILES/CEILING LIGHT COVERS AND MAINTAIN.
  19. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL A SPASH GUARD BETWEEN THE EXPOSED HAND SINK IN THE KITCHEN AND THE SOUP KETTLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN THE FLOOR AND REMOVE ALL ICE ON THE FLOOR OF THE WALK IN FREEZER. AND MAINTAIN. AND CLEAN FLOOR INSIDE THE BOILER ROOM AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DUST ACCUMULATED ON THE VENT COVER OF ALL WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • SOLID LIGHT SHIELD ON BOTH HOOD IN THE KITCHEN WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN.
  20. Toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS ON SHELVES AT THE FIRST FLOOR FOOD PREP AREAS AND BY THE DISH WASHER AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED SLIGHT DISCOLORATION AT THE UPPER COMPARTMENT OF ICE MACHINE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED 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
      • INSTRUCTED TO CLEAN ALL FLOOR DRAINS ESPECIALLY UNDERNEATH THE 3 COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA.
  21. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • A VACUUM PACKAGING MACHINE FOUND IN DRY UTENSILS ROOM WITHOUT HEALTH DEPT APPROVAL, MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR FURTHUR INQUIRY ON HOW TO OBTAIN PROPER DOCUMENTS. NO VACUUM PACKAGE FOOD ITEMS FOUND IN RESTAURANT AT THIS TIME, MACHINE WAS NOT BEING USED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MEAT SLICER NOT CLEAN AT BLADE HOUSING, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT AT 1ST FLOOR BAR, INSTRUCTED TO REGROUT AND MAINTAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ICE MAKER LOCATED UNDER WASTE WATER LINES IN THE BASEMENT PREP AREA, INSTRUCTED TO INSTALL A BARRIER ABOVE ICE MAKERS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.
  22. Plainte abrégée

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • ICE CREAM MACHINE MUST HAVE HOT & COLD WATER SUPPLY AT THE FREEZING UNIT (EQUIPMENT TAGGED).
  23. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DUSTY CONDENSERS OF WALK-IN COOLER & INTERIOR SHELVINGS OF SMALL COOLER AT COOK'S LINE MUST BE FREE OF DUST OR FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS UNDERNEATH THE DISHAMCHINE & 3-COMP SINK NEED CLEANING, MUST MAINTAIN. FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE KEPT CLEAN ALSO.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD IN THE BEER WALK-IN COOLER, MUST PROVIDE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • ICE CREAM MACHINE MUST HAVE HOT & COLD WATER SUPPLY AT THE FREEZING UNIT. UNIT TAGGED.
  24. Empoisonnement alimentaire présumé

    1 infraction

    • 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 EQUIPMENT BEHIND THE SMALL BAR NEXT TO THE 2ND FLOOR PREP AREA.
  25. License-Task Force

    0 infraction

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