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J & N INC

301-305 S HALSTED ST, CHICAGO, IL 60661 · Restaurant

Résumé des inspections

J & N INC a été inspecté 24 fois par Chicago Department of Public Health depuis le 10 mars 2010. La dernière inspection, le 1 juin 2026, n'a relevé aucune infraction.

3 des 24 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 0 infraction relevées. Les constats à risque élevé ici concernent : Protection des aliments contre la contamination, Contrôle de la température des aliments 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.

  • 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 5 inspections distinctes, la plus récente le 25 mars 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 5 fois dans 3 inspections distinctes, la plus récente le 22 février 2022. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 1 avril 2016. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 une fois le 10 juin 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 une fois le 10 juin 2019. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

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.

24 inspections

  1. Toiles

    0 infraction

  2. Toiles

    2 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • Mop sink installed next to prep table in basement's prep kitchen. Instructed to install a barrier in between.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • Unable to locate backflow device for basement's Ice maker. Instructed to expose.
  3. Toiles

    7 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • No certified food service manager present on site while handling and serving TCS foods ( chicken, deli...) instructed to obtain. Priority foundation violation 7-38-012.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • No food probe thermometer available in facility, Instructed manager to obtain for proper reheating and cooking temperature monitoring, priority foundation violation 7-38-005.
    • 40. FONDS PERSONNELS
      • Food handler not wearing hair restraints in prep kitchen, instructed to wear.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • Knives in-use wedged between 2 prep cooler at main kitchen, instructed to place knives on a clean surface.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • Ice scoop placed on top of ice cubes at coffee/smoothie station, instructed to keep off cubes.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • No irreversible high temp dish machine thermometer, no heat strips on site, instructed to obtain. priority foundation violation 7-38-005.
  4. Plainte

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAK AT THE THREE-COMPARTMENT SINK FACUET BEHIND THE SMOOTHIE BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING CEILINGS TILE PANELS IN THE BASEMENT ABOVE THE PREP TABLE. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS.
  5. Toiles

    4 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED THE ONLY HAND SINK IN THE FOOD PREP/DISH AREA TO BE BLOCKED WITH A NEW OVEN AND UNACCESSIBLE FOR USE. ALSO, OBSERVED EMPLOYEE WASHING THEIR HANDS AT THE THREE-COMPARTMENT SINK DUE TO THE HAND SINK BEING BLOCKED. THE OWNER AND EMPLOYEES REMOVED THE UNUSED OVEN IN FRONT OF THE HAND SINK DURING THE INSPECTION TO CORRECT THE VIOLATION. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • CERTIFICATS OBSERVÉS POUR LES ANIMAUX EXPIRÉS. INSTRUCTION DE CONTENU DE CERTAINS ENREGISTREMENTS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS TO OBTAIN THIS CERTIFICATE.
  6. Réinspection des toiles

    0 infraction

  7. Réinspection des toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: **C** Handwashing Signage FOUND NO HANDWASHING SIGNAGE AT HANDWASHING SINK LOCATED AT FOOD PREP/DISH ON 1ST FLOOR. ALSO NOTED NO HANDWASHING SIGNAGE AT HANDWASHING SINK LOCATED AT MENS TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED STEAK AND EGGS ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE ( WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND ALL SHELVES LOCATED IN WALK IN COOLER FILLED WITH UNKNOWN GREY, BLACK AND WHITE SUBSTANCE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND WASH AND RINSE BASIN AT 3 COMPARTMENT SINK ON 1ST FLOOR IN FOOD PREP/DISHWASHING AREA UNABLE TO HOLD WATER, FOUND BUILT IN STOPPER AT SAID BASINS INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. FOUND HANDLE FOR BUILT IN STOPPER AT 3 COMPARTMENT SINK LOCATED IN BASEMENT MISSING AT 2 OUT OF 2 BASINS. FOUND WATER PROFUSELY LEAKING FROM MIDDLE BASIN WHERE STOPPER HANDLE IS MISSING. FOUND 2 OUT OF 3 BASINS UNABLE TO HOLD WATER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FOUND LIGHT SHIELD IN FRONT OF 3 COMPARTMENT SINK ON HOTLINE BROKEN . INSTRUCTED MANAGER TO REPLACE TO PREVENT PHYSICAL CONTAMINATION.
  8. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT HANDWASHING SINK LOCATED AT FOOD PREP/DISH ON 1ST FLOOR. ALSO NOTED NO HANDWASHING SIGNAGE AT HANDWASHING SINK LOCATED AT MENS TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND IMPROPER COLD HOLDING TEMPERATURES OF: MILK, TOMATO JUICE AND ALMOND MILK. FOUND FOOD ITEMS AT TEMPERATURES RANGING FROM 54 F - 57F. INSTRUCTED MANAGER TO DISCARD AND DENATURE 4 GALLONS OF MILK 1 QUART OF TOMATO JUICE AND 3 QUARTS OF ALMOND MILK; AT AN APPROX. COST OF $70. INSTRUCTED MANAGER TO MAINTAIN ALL COLD HOLDING TEMPERATURES AT 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED STEAK AND EGGS ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE ( WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 57F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND ALL SHELVES LOCATED IN WALK IN COOLER FILLED WITH UNKNOWN GREY, BLACK AND WHITE SUBSTANCE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND WASH AND RINSE BASIN AT 3 COMPARTMENT SINK ON 1ST FLOOR IN FOOD PREP/DISHWASHING AREA UNABLE TO HOLD WATER, FOUND BUILT IN STOPPER AT SAID BASINS INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. FOUND HANDLE FOR BUILT IN STOPPER AT 3 COMPARTMENT SINK LOCATED IN BASEMENT MISSING AT 2 OUT OF 2 BASINS. FOUND WATER PROFUSELY LEAKING FROM MIDDLE BASIN WHERE STOPPER HANDLE IS MISSING. FOUND 2 OUT OF 3 BASINS UNABLE TO HOLD WATER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FOUND LIGHT SHIELD IN FRONT OF 3 COMPARTMENT SINK ON HOTLINE BROKEN . INSTRUCTED MANAGER TO REPLACE TO PREVENT PHYSICAL CONTAMINATION.
  9. Réinspection des toiles

    1 infraction

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKY FAUCET NECK ON 3 COMPARTMENT SINK LOCATED IN BASEMENT PREP. INSTRUCTED TO REPAIR AND MAINTAIN
  10. Toiles

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE. MUST OBTAIN.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS, SLICED HAM, POTATOES , CHICKEN, FRESH PRESSED JUICES,ETC ). INSTRUCTED TO HAVE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER HOLDER ON SITE AT ALL TIMES WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SOAP AVAILABLE AT HAND SINK LOCATED IN JUICE BAR/COFFEE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HAND WASHING. HAND SOAP WAS PROVIDED.PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT HAND-SINK LOCATED IN JUICE BAR/COFFEE PREP AREA DURING TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT ALL TIMES FOR PROPER HAND WASHING. PAPER TOWELS PROVIDED DURING THIS TIME. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). CITATION CONSOLIDATED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT INCLUDING ASTERISKING ON MENU ITEMS PREPARED RAW OR UNDERCOOKED (RAW OR UNDER COOKED EGGS AND HOLANDAISE SAUCE).(REFER TO HANDOUT) INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLERS WITHOUT HAIRNETS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKY FAUCET NECK ON 3 COMPARTMENT SINK LOCATED IN BASEMENT PREP. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED GARBAGE CAN WITHOUT LID IN CUSTOMER RESTROOM.MUST PROVIDE GARBAGE CAN WITH LID FOR SANITARY NAPKIN DISPOSAL.
  11. Toiles

    9 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED MANAGE ON SITE OR CERTIFICATE POSTED, DURING THE INSPECTION, WHILE TCS FOODS, EGGS, DELI MEAT, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANGER ONSITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE WASH HANDS IN 3-COMP SINK INSTEAD OF THE DESIGNATED HAND WASHING SINK IN THE PREP AREA. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER COOKED EGGS AN HOLANDAISE SAUCE. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (REFER TO HANDOUT)
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DOIT ÉTIQUETER LES CONTENEURS DE STOCKAGE DES ALIMENTS AVEC DES NOMS COMMUNS D'ALIMENTATION; FLEUR, SUGAR, ETC., QUAND LES ALIMENTS A ÉTÉ ÉLIMINÉS DE L'EMBALLAGE ORIGINAL. INSTRUMENTS À MAINTENIR.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MUST INVERT DISHES BEING STORED IN THE REAR PREP AREA, AND INVERT UTENSILS STORED AT SERVER STATIONS, TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST CONTINUE USING CARDBOARD TO COVER RACKS, IN WALK-IN COOLERS AND PREP COOLERS. INSTRUCTED TO PROVIDE PROPER LINERS AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST INSTALL BACK-FLOW PREVENTION DEVICE ON MOP SINK IN BASEMENT. INSTRUCTED TO MAINTAIN.
  12. Toiles

    4 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • IMPROPER HYGIENIC PRACTICES. OBSERVED FOOD HANDLER EATING FROM A PLATE OF COOKED QUINOA, LOCATED ON CUTTING BOARD AT FRONT LINE PREP AREA. INFORMED MANAGER THAT STAFF MEALS MUST OCCUR IN NON FOOD PREPARATION AREA. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION # 7-38-010 (A)
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED RAW WOOD STAIRCASE, LOCATED AT ENTRANCE TO BASEMENT. INFORMED MANAGER THAT ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WATER DAMAGED CEILING, AREA OF 1FT X 1FT, ABOVE PREP TABLE IN BASEMENT COOK PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED NO BACK FLOW PREVENTIVE DEVICE ON UTILITY SINK FAUCET, IN BASEMENTS COOK/ PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
  13. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Found dials missing from flat top grill in kitchen. Must provide and maintain same.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Found small amount of dust accumulation on interior of fans in free standing coolers in kitchen. Must remove, clean and sanitize. Operator corrected during inspection.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Found 1 light out in hood over cook line. Must provide adequate lighting. Operator corrected during inspection. Must maintain same.
  14. Réinspection des toiles

    0 infraction

  15. Réinspection des toiles

    3 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED APPROXIMATELY 7 LIVE COCKROACHES IN THE BASEMENT NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION: 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION #38 FROM REPORT #1516165 FROM 1/22/15 NOT CORRECTED: MUST INSTALL A HAND SINK IN THE JUCIE BAR PREP AREA. MUST EXTEND THE SPOUT AT THE THREE COMPARTMENT SINK FAUCET. INSTRUCTED TO CORRECT AND MAINTAIN. SERIOUS VIOLATION: 7-42-090
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATION OF DEBRIS AND DIRT IN THE CRAWL SPACE, AND UNDER THE POTATO STORAGE RACKS. INSTRUCTED TO CLEAN AND MAINTAIN THESE AREAS.
  16. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • THE PREP TOP COOLER SERVING THE OMELET STATION WAS OBSERVED TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES, WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE, ALSO AT IMPROPER TEMPERATURES. THE UNIT WAS TAGGED AT TIME OF INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED FACILITIES TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PREP TOP COOLER SERVING THE OMELET STATION: SAUSAGE, 53 DEGREES, 10 LBS/$100; CHEESE, 50 DEGREES, 6 LBS/$100; EGGS, 50 DEGREES, 60 LBS/$100; TOFU, 52 DEGREES, 3 LBS/$9; CHICKEN, 69 DEGREES, 2 LBS/$8. THE AFOREMENTIONED PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED FACILITIES TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED APPROXIMATELY 7 LIVE COCKROACHES IN THE BASEMENT NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL COMPAMY. SERIOUS CITATION ISSUED: 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION #38 FROM REPORT #1516165 FROM 1/22/15 NOT CORRECTED: MUST INSTALL A HAND SINK IN THE JUCIE BAR PREP AREA. MUST EXTEND THE SPOUT AT THE THREE COMPARTMENT SINK FAUCET. INSTRUCTED TO CORRECT AND MAINTAIN. SERIOUS CITATION ISSUED: 7-42-090
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATION OF DEBRIS AND DIRT IN THE CRAWL SPACE, AND UNDER THE POTATO STORAGE RACKS. INSTRUCTED TO CLEAN AND MAINTAIN THESE AREAS.
  17. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND THE HAND SINK IN THE BASEMENT PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS NEXT TO THE PRODUCE WALK IN COOLER AND REMOVE FOOD DEBRIS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INSTALL A HAND SINK IN THE JUCIE BAR PREP AREA. MUST INSTALL A BACK FLOW DEVICE AT THE MOP SINK. MUST EXTEND THE SPOUT AT THE THREE COMPARTMENT SINK FAUCET.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER IN THE BASEMENT HOT WATER TANK ROOM. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST ALSO REMOVE CLUTTER NEXT TO THE PRODUCE WALK IN COOLER.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.
  18. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NEW CUTTING BOARD NEEDED AT JUICE/COFFEE BAR. MUST REPLACE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE LARGE CAN OPENER, FRY CUTTER AND EGG BLENDER TO REMOVE ALL BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS.
  19. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR BOTTOM OF FRYER, EXTERIOR OF FRYER, WIPE EXTERIOR OF GRILL NEXT TO FRYER AND WIPE FREEZER EXTERIOR NEXT TO FRYER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPTY MOP BUCKET AND THREE MOPS IN KITCHEN PREP AREA; INSTRUCTED TO STORE IN UTILITY AREA.
  20. Plainte

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN AND SANITIZE ALL JUICERS AT JUICE BAR AREA. MUST CLEAN INTERIOR OF ICE MACHINE LID LOCATED IN THE BASEMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY COLD WATER FAUCET HANDLE AT 3COMP SINK ON THE 1ST FLOOR KITCHEN AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROVIDE AN ICE RECEPTACLE HOLDER FOR THE ICE SCOOPER IN THE JUICE BAR AREA AT ALL TIMES.
  21. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.MUST PROVIDE AND POST CONSUMER ADVISORY RELATING TO CONSUMING RAW AND UNDERCOOKED ANIMAL PRODUCTS FOR THE PUBLIC TO VIEW AT ALL TIMES.
    • 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.MUST DETAIL CLEAN FRYERS AT MAIN KITCHEN LINE TO REMOVE GREASE BUILD-UP. MUST CLEAN UNDER GRILLS TO REMOVE FOOD DEBRI.
    • 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.MUST CLEAN FLOOR IN WALK-IN COOLER AS WELL AS FLOORS AT KITCHEN UNDER AND AROUND KITCHEN EQUIPMENT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETER AT REFRIGERATOR NEXT TO JUICE BAR AREA AT ALL TIMES.
  22. Plainte abrégée

    3 infractions

    • 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. Reseal the basement kitchen and receiving/dirty laundry area floors so they are smooth, sanitary and easy to 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. The basement kitchen has two holes in the ceiling. Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Add lighting to the receiving area.
  23. Toiles

    5 infractions

    • 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. Wash, rinse and sanitize the knife holder until it is clean, sanitary and maintained on a daily basis.
    • 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. Reseal the basement kitchen and receiving/dirty laundry area floors so they are smooth, sanitary and easy to 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. The basement kitchen has two holes in the ceiling. Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Add lighting to the receiving area.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • A compartment of the juice/coffee area 3 compartment sink was designated for handwashing at this time. Juice utensils can be sanitized in the dishmachine.
  24. Toiles

    4 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. Must provide a splash guard to the left of mop sink in basement prep area. Some cooler door gaskets at cooks line (first floor) must be fixed, in poor repair.
    • 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. Exterior sises of fryers need cleaning due to food/grease build-up.
    • 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. Bottom of wall facing a cooler wall must be sealed or baseboard replaced; an opening on ceiling above a basement prep table must be covered also.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. Leaky faucet at 3-comp sink in the dishroom (first floor) must be fixed.

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