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IRIE BAR & GRILLE

3404 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Résumé des inspections

IRIE BAR & GRILLE a été inspecté 10 fois par Chicago Department of Public Health depuis le 21 février 2017. La dernière inspection, le 20 février 2024, n'a relevé aucune infraction.

2 des 10 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Lavage des mains et hygiène du personnel.

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.

  • 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 9 fois dans 6 inspections distinctes, la plus récente le 19 avril 2021. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 6 fois dans 4 inspections distinctes, la plus récente le 7 avril 2021. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 7 avril 2021. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 3 septembre 2019. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 13 fois dans 4 inspections distinctes, la plus récente le 19 avril 2021. Par exemple : TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION

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.

10 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12- ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • 4-903.11(A;C)- ALL STORED ITEMS IN THE BASEMENT SMALL CLOSET MUST BE STORED ELEVATED FROM THE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11--TORN RUBBER DOOR GASKETS ON THE KITCHEN TWO DOOR COOLER. MUST REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-101.11--WALL PARTITION BETWEEN THE KITCHEN PREP TABLE AND THE GLASS DOOR TALL REACH-IN COOLER IN POOR REPAIR WITH CHIPPING PEELING PLASTER AND PAINT.----DAMAGED, CRACKED, AND MISSING FLOOR TILES THROUGHOUT THE BASEMENT PREP, DISH, AND STORAGE AREAS. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • : 2-102.13- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE
  3. Toiles

    0 infraction

  4. Toiles

    21 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. REVIEWED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED SUCH AS COOKED OXTAIL BEING HELD COLD AT IMPROPER TEMPERATURES OF 73.4F. REVIEWED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.NO CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMIT/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.NO CITATION ISSUED
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR DIRTY AND METAL PANEL INSIDE THE ICE BIN OF MACHINE WITH EXCESSIVE RUST. MUST CLEAN, MAINTAIN AND REMOVE RUST.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOODS HELD IN TWO DIFFERENT COOLERS AT IMPROPER TEMPERATURES. MAC AND CHEESE AT 63.5F, COOKED SWEET POTATOES AT 59.2F NOTED IN A ONE DOOR COOLER. IN A TWO DOOR COOLER CURRIED CHICKEN AT 57.9F, OXTAIL AT 52.F, RIBS AT 69.4F. ALL FOODS DISCARDED. REVIEWED ALL TCS FOODS MUST BE HELD COLD AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE ABOVE MENTIONED ONE AND TWO DOOR COOLERS UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. ONE DOOR COOLER NOTED AT 59F WITH MAC AND CHEESE AT 63.5F, AND TWO DOOR COOLER NOTED AT 57.2F WITH RIBS AT 69.4F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS ADEQUATE TEMPERATURES OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY, UNDER THE BAR, IN ALL CLOSETS, INSIDE MOP SINK, THROUGHOUT THE DISH AND PREP AREA MUST BE STORED ELEVATED FROM THE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE CLOTH TOWELS AS SINK STOPPERS AT THE DISH THREE COMPARTMENT SINK. MUST PROVIDE PROPER SINK STOPPERS.-----TORN RUBBER DOOR GASKETS ON THE KITCHEN TWO DOOR COOLER. MUST REPLACE.----NOTED DIRT ENCRUSTED PLASTIC TAPE USED TO ADHERE CHEMICAL TEST STRIPS TO THE WALL OF THE THREE COMPARTMENT SINK. MUST REMOVE TAPE AND PROPERLY STORE TEST STRIPS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE REACH-IN FREEZER. MUST USE WASHABLE CONTAINERS FOR FOOD OR DISPOSABLE FOOD GRADE PLASTIC BAGS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • METAL RACK SHELVING ABOVE THE KITCHEN ONE COMPARTMENT PREP SINK WITH ENCRUSTED FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR OF THE BAR THREE COMPARTMENT SINK, PREP, AND DISH HANDWASHING SINKS EXTREMELY DIRTY IN ALL COMPARTMENTS. MUST CLEAN AND MAINTAIN.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • NO HOT AND/OR COLD RUNNING WATER AVAILABLE AT THE FOLLOWING SINKS. NO COLD WATER AVAILABLE AT THE BAR THREE COMPARTMENT SINK. COLDWATER WAS TURNED OFF FROM UNDERNEATH THE SINK. BARTENDER TURNED BACK ON. NO HOT WATER AVAILABLE AT THE PREP AREA HAND WASHING SINK. HOT WATER WAS ALSO TURNED OFF FROM UNDER THE SINK DUE TO NOT BEING ABLE TO TURN HOT WATER OFF WITH THE HOT HANDLE. WATER WAS TURNED BACK ON. NO HOT OR COLD RUNNING WATER AVAILABLE AT THE DISH AREA HAND WASHING SINK. WATER AGAIN WAS TURNED OFF FROM UNDER THE SINK FOR AN UNKNOWN REASON. WATER RESTORED DURING INSPECTION. REVIEWED THAT THERE MUST BE HOT AND COLD RUNNING WATER AVAILABLE AT ALL SINKS AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS THROUGHOUT THE FACILITY, UNDER BAR, ALL COOKING EQUIPMENT, REFRIGERATION, ALL STORAGE ROOMS, AND CLOSETS DIRTY WITH DIRT, GREASE, DEBRIS. MUST CLEAN ALL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL ITEMS STORED INSIDE THE UTILITY MOP SINK MUST BE REMOVED. ALL UNNECESSARY ITEMS STORED IN ALL CLOSETS AND STORAGE AREAS MUST BE REMOVED FROM THE PREMISES TO PREVENT PREST HARBORING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALL PARTITION BETWEEN THE KITCHEN PREP TABLE AND THE GLASS DOOR TALL REACH-IN COOLER IN POOR REPAIR WITH CHIPPING PEELING PLASTER AND PAINT.----DAMAGED, CRACKED, AND MISSING FLOOR TILES THROUGHOUT THE BASEMENT PREP, DISH, AND STORAGE AREAS.-----HOLE IN THE CEILING ABOVE THE TWO DOOR COOLER PREP TABLE REPAIRED WITH TAPE. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED THE EXHAUST HOOD FILTERS WITH EXCESSIVE GREASE AND DIRT. MUST CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • PAS DE PROFESSION OU DE CERTIFICAT POUR TOUS LES EMPLOYÉS REQUIS. ÇA DOIT SE PRODUIRE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER SANITATION CERTIFICATE POSTED ON SITE. MUST PROVIDE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 10-23-19 NOT CORRECTED. #41-ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION. #47-CUTTING BOARDS ON PREP TABLES EXTREMELY DIRTY WITH BLACK/BROWN SURFACE, DEEP CUTS NO LONGER SMOOTH AND CLEANABLE. MUST REFINISH OR REPLACE.#49-ALL FOOD COOKING EQUIPMENT, INTERIOR/EXTERIOR OF ALL COOLERS, ALL SHELVING THROUGHOUT THE PREMISES WITH EXCESSIVE GREASE, GRIME, ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL. PRIORITY FOUNDATION VIOLATION.NO CITATION ISSUED
  5. Plainte abrégée

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO SOAP AT HAND WASH SINK AT THE BASEMENT KITCHEN PREP. MANAGER IMMEDIATELY HAD EMPLOYEE PUT SOAP AT THE HAND WASH SINK. INSTRUCTED TOO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. PRIORITY FOUNDATION #7-38-030(C)
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHICKEN 59.9F, CURRY GOAT 43.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 21 LBS OF PRODUCTS WORTH $118.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARD ON PREP TABLE EXTREMELY WITH BLACK/BROWN SURFACE ,ALSO WITH DEEP CUTS.SURFACE NO LONGER SMOOTH AND CLEANABLE.MUST REFINISH/REPLACE SAID CUTTING BOARD
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL FOOD EQUIPMENT,SHELVES INTERIOR OF ALL COOLERS(THROUGHOUT THE PREMISES) WITH EXCESS GREASE,GRIME BUILD-UP,ENCRUST FOOD LIQUID. MUST DETAIL CLEAN AND MAINTAIN
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO LID PROVIDED AT RECEPTACLE AT STAFF/CUSTOMER WASHROOMS.INSTRUCTED TO PROVIDE
  6. Réinspection des toiles

    5 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARD ON PREP TABLE EXTREMELY WITH BLACK/BROWN SURFACE ,ALSO WITH DEEP CUTS.SURFACE NO LONGER SMOOTH AND CLEANABLE.MUST REFINISH/REPLACE SAID CUTTING BOARD
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL FOOD EQUIPMENT,SHELVES INTERIOR OF ALL COOLERS(THROUGHOUT THE PREMISES) WITH EXCESS GREASE,GRIME BUILD-UP,ENCRUST FOOD LIQUID. MUST DETAIL CLEAN AND MAINTAIN
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO LID PROVIDED AT RECEPTACLE AT STAFF/CUSTOMER WASHROOMS.INSTRUCTED TO PROVIDE
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 12-10-18,REPORT# 2243333 #58)PA 100-0367 OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN - PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED
  7. Toiles

    22 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE AN ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON SITE. INSTRUCTED TO PROVIDE AND POST ORIGINAL CHICAGO CERTIFICATE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN TCS FOOD IS HANDLED (CHICKEN,PASTA) ETC). PRIORITY FOUNDATION VIOLATION: 7-38-012, CITATION ISSUED -
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED - -
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HOT WATER PROVIDED THROUGHOUT THE PREMISES(BARS,KITCHEN,DISH ROOM AND WASHROOMS).WATER TEMPERATURE FROM 67.4F TO 85.2F. OWNER CALLED A PLUMBER WHICH REPORTED ON SITE AT 2:35pm, ABLE TO REPAIR CAUSE,HOT WATER PROVIDED THROUGHOUT,PRESENTLY HOT WATER TEMP 10.2.7F TO 110.8F. PRIORITY VIOLATION:7-38-030(C),CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND HANDWASHING SINK AT PREP AREA/DISHROOM NOT USABLE.NO RUNNING HOT/COLD WATER,AND DRAIN PIPE NOT CONNECTED TO ABLE TO DRAIN.INSTRUCTED TO REPAIR CAUSE. PRIORITY FOUNDATION:7-38-030(C),CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO SOAP PROVIDED AT HANDWASHING SINK AT BOTH BARS,AND PREP AREA.INSTRUCTED TO PROVIDED SAID SOAP IN ALL HANDWASHING SINK. PRIORITY FOUNDATION:7-38-030(C) "CONSOLIDATE WITH ABOVE VIOLATION"
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO PAPER TOWEL PROVIDED AT HANDWASHING SINK IN PREP AREA, DISH ROOM AND BARS. INSTRUCTED TO PROVIDE.PAPER TOWELS PROVIDED ONLY AT PREP AREA. PRIORITY FOUNDATION:7-38-030(C) ,"CONSOLIDATED WITH ABOVE VIOLATION"
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDWASHING SINK IN PREP AREA/BARS NOT ACCESSIBLE CONTAINERS INSIDE TE SINKS,BLACK GARBAGE BAGS,SERVING SPOONS,GLASSES ETC. HANDWASHING SINK MUST BE ACCESSIBLE AT ALL TIME FOR PROPER HAND WASHING PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE VIOLATION".
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • UPON MY RETURN TO PREMISES TO FINISH WRITING REPORT AND CITATIONS, UNABLE TO WASH HANDS DUE TO NO HOT WATER PROVIDED THROUGHOUT THE PREMISES. SAME PLUMBER ON SITE,WORKING/SERVICE ON UNIT. AT 12:20 pm HOT WATER WAS RESTORED. PRIORITY VIOLATION: 7-38-030 (C),"CONSOLIDATE WITH ABOVE VIOLATION"
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • BEGINNING OF MINERAL INSIDE THE ICE MACHINE WATER RESERVOIR, ALONG EDGES. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN ICE MACHINE. ON 9-4-19 ICE MACHINE CLEANED AND SANITIZED
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • TCS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN STORED ON TOP HOT HOLDING UNIT(UNIT WAS TURNED OFF) AT TEMP OF 68.6F TO 74.0F. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE.FOOD DISCARDED AND DENATURED BY OWNER.POUNDS 5,VALUE 50 PRIORITY VIOLATION:7-38-005, CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • TCS FOOD AT IMPROPER TEMPERATURE:RAW CHICKEN WINGS STORED IN CONTAINER ON FLOOR BY THE HANDWASHING SINK,THAN THE COOK STORED INSIDE THE TWO DOOR REFRIGERATOR. FOOD TEMP OF 51.7F TO 56.9F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUND 5,VALUE 30. PRIORITY VIOLATION:7-38-005,"CONSOLIDATED WITH ABOVE VIOLATION".
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • UP-GRADE TO VIOLATION #60
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED FLYING INSECTS IN PREP AREA,REAR STORAGES(BASEMENT),DISH ROOM,BOTH BARS.OVER 200 FLYING INSECTS. INSTRUCTED TO REMOVE INSECTS,CLEAN AND SANITIZE MENTIONED AREAS. PRIORITY FOUNDATION:7-38-020(A),CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARD ON PREP TABLE EXTREMELY WITH BLACK/BROWN SURFACE ,ALSO WITH DEEP CUTS.SURFACE NO LONGER SMOOTH AND CLEANABLE.MUST REFINISH/REPLACE SAID CUTTING BOARD
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL FOOD EQUIPMENT,SHELVES INTERIOR OF ALL COOLERS(THROUGHOUT THE PREMISES) WITH EXCESS GREASE,GRIME BUILD-UP,ENCRUST FOOD LIQUID. MUST DETAIL CLEAN AND MAINTAIN
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO LID PROVIDED AT RECEPTACLE AT STAFF/CUSTOMER WASHROOMS.INSTRUCTED TO PROVIDE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REMOVE ALL ITEMS FROM BEHIND THE BAR IN BASEMENT AREA,INCLUDED ALL HOOKAHS ITEMS,MUST REMOVE FROM PREMISES.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • UP-GRADE TO VIOLATION #60
    • 58. FORMATION D ' ALLERGÈNE
      • UP-GRADE TO VIOLATION #60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 12-10-18,REPORT# 2243333 #36) 4-204.112(B) OBSERVED THERMOMETERS NEEDED REFRIGERATOR/COLD HOLD UNIT IN BASEMENT. INSTALL AND MAINTAIN. 55) 6-501.114 OBSERVED A LOT OF CLUTTER THROUGHOUT BAR, KITCHEN AND DOWNSTAIRS DINING ROOM. MANAGER WAS INSTRUCTED TO GO THROUGH ITEMS AND GET RID OF ALL ITEMS NO LONGER NEEDED AND STORE REMAINING ITEMS 6 INCHES OFF FLOOR FOR ADEQUATE CLEANING AND PEST CONTROL. 55) 6-201.11 OBSERVED RAW WOOD UNDER REFRIGERATOR UNDER COOLER AT BAR MAKING IT HARD TO CLEAN. REMOVE RAW WOOD BOARDS AND CLEAN FLOOR IN DETAIL. OBSERVED ALL FLOORS IN BASEMENT KITCHEN NEED TO BE CLEANED IN DETAIL AND MAINTAINED. 55)6-201.11 OBSERVED DRY STORAGE IN ROOM OFF OF KITCHEN WITH CEILING, FLOORS AND WALLS NOT SMOOTH AND EASILY CLEANABLE. ALL DRY STORAGE REMOVED FROM AREA DURING INSPECTION MANAGER WAS INSTRUCTED TO KEEP FOOD AND FOOD RELATED ITEMS OUT OF THIS AREA OR MAKE FLOORS WALLS AND CEILING SMOOTH AND EASILY CLEANABLE. #57) 2-102.13 (PA 100-0367) OBSERVED 2 FOOD HANDLERS IN KITCHEN WITH NO FOOD HANDLER TRAINING. MUST HAVE ALL FOOD HANDLERS TAKE APPROVED FOOD HANDLER TRAINING CLASS. #58)PA 100-0367 OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN - PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED
  8. Toiles

    10 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ POLITIQUE DE SANTÉ / FORMATION SUR LE SITE. FACILITÉ INSTRUMÉE D'ÉTABLISSER UNE POLITIQUE/SYSTEME D'ENSEIGNEMENT DES EMPLOYÉS APPROPRIÉS ET D'ENTREPRISE AVEC DES DOCUMENTS VÉRIFIABLES SUR LE SITE. VIOLATION DE LA FONDATION PRIORITAIRE 7-38-012. AUCUNE CITATION ÉMISE
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVÉ AUCUNE PROCÉDURE/PLAN POUR RESPONSABILISER LES ÉVÉNEMENTS DE VOMMAGE ET DE DIARRHEAL. FACILITÉ INSTRUCTE DE DÉVELOPPER ET DE PRENDRE UNE PROCÉDURE/PLAN ET DE PRENDRE TOUTES LES SUPPLÉMENTS APPROPRIÉS SUR LE SITE. VIOLATION DE LA FONDATION PRIORITAIRE 7-38-005 AUCUNE CITATION ÉLIMINÉE.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • AUCUNE DATE N'A ÉTÉ OBSERVÉE. LES ALIMENTS PRÉPARÉS ET TENUS DANS UNE ÉTABLISSEMENT DES ALIMENTS DE DÉTAILLAGE POUR PLUS DE 24 HEURES DOIVENT ÊTRE CONSOMMÉS D'UN SYSTÈME DE LABÉLISSEMENT MARQUÉ CLAREMENT POUR INDIQUER LA DATE OU LE JOUR DONT L'ALIMENTATION EST CONSOMMÉE SUR DES PRÉMISES, VENDUES OU DÉCARDÉES QUAND ELLE EST TENUE À UNE TEMPÉRATURE DE 41 F OU MOINS POUR UN MAXIMUM DE 7 JOURS AVEC LA DATE DE PRÉPARATION CONTENANT LE JOUR 1.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED THERMOMETERS NEEDED REFRIGERATOR/COLD HOLD UNIT IN BASEMENT. INSTALL AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKETS ON BAR REACH IN REFRIGERATOR. REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ALOT OF CLUTTER THROUGHOUT BAR, KITHCEN AND DOWNSTAIRS DINING ROOM. MANAGER WAS INSTRUCTED TO GO THROUGH ITEMS AND GET RID OF ALL ITEMS NO LONGER NEEDED AND STORE REMAINING ITEMS 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM WALLS FOR ADEQUATE CLEANING AND PEST CONTROL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DRY STORAGE IN ROOM OFF OF KITCHEN WITH CEILING, FLOORS AND WALLS NOT SMOOTH AND EASILY CLEANABLE. ALL DRY STORAGE REMOVED FROM AREA DURING INSPECTION. MANAGER WAS INSTRUCTED TO KEEP FOOD AND FOOD RELATED ITEMS OUT OF THIS AREA OR MAKE FLOORS WALLS AND CEILING SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED RAW WOOD UNDER REFRIGERATOR UNDER COOLER AT BAR MAKING IT HARD TO CLEAN. REMOVE RAW WOOD BOARDS AND CLEAN FLOOR IN DETAIL. OBSERVED ALL FLOORS IN BASEMENT KITHCEN NEED TO BE CLEANED IN DETAIL AND MAINTAINED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED 2 FOOD HANDLERS IN KITHCHEN WITH NO FOOD HANDLER TRAINING. MUST HAVE ALL FOOD HANDLERS TAKE APPROVED FOOD HANDLER TRAINING CLASS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN
  9. Réinspection des licences

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • EXPOSED BRICK WALL NEXT TO THE TOILET IN THE BASEMENT MENS WASHROOM AND NEXT TO THE HAND WASHING SINK IN THE BASEMENT WOMANS WASHROOM MUST BE SEALED TO BE SMOOTH AND CLEANABLE.
  10. Licence

    4 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE, CHLORINE CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING. 0PPM SANITIZER AFTER SEVERAL ATTEMPTS AND PRIMING OF THE MACHINE. MUST REPAIR TO PROPERLY SANITIZING. NO CHLORINE CHEMICAL TEST STRIPS. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NO EXPOSED HAND WASHING AT THE COOKS LINE PREP AREA. MUST INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • EXPOSED BRICK WALL NEXT TO THE TOILET IN THE BASEMENT MENS WASHROOM AND NEXT TO THE HAND WASHING SINK IN THE BASEMENT WOMANS WASHROOM MUST BE SEALED TO BE SMOOTH AND CLEANABLE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A GREASE TRAP AT THE 1ST FLOOR BAR THREE COMPARTMENT SINK.

Établissements inspectés à proximité

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