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JAI YEN

3734-3736 N BROADWAY, CHICAGO, IL 60613 · Restaurant

Résumé des inspections

JAI YEN a été inspecté 21 fois par Chicago Department of Public Health depuis le 28 janvier 2010. La dernière inspection, le 13 février 2020, n'a relevé aucune infraction.

3 des 21 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 : Protection des aliments contre la contamination, Nettoyage et désinfection et Contrôle de la température des aliments.

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.

  • 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 9 fois dans 5 inspections distinctes, la plus récente le 26 novembre 2019. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 2 inspections distinctes, la plus récente le 18 novembre 2019. 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 7 fois dans 6 inspections distinctes, la plus récente le 18 novembre 2019. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 26 novembre 2019. Par exemple : ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE

  • 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 4 fois dans 3 inspections distinctes, la plus récente le 18 novembre 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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.

21 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • 3-402.11 NO DOCUMENTATION ON SITE FOR PARASITE DESTRUCTION FOR RAW FISH FOR CONSUMPTION BY FREEZING FROM FISH PURVEYOR OR TEMPERATURE LOGS/DOCUMENTATION OF FREEZING RAW FISH FOR CONSUMPTION FROM THE LICENSEE ON SITE. MUST PROVIDE. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 OBSERVED PREPARED READY TO EAT TCS FOODS SUCH AS ASSORTED RAW FISH FOR SUSHI. SALMON, SHRIMP AND TUNA IN THE SUSHI PREP COOLER. ALSO COOKED CHICKEN IN THE KITCHEN TALL REACH-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. INSTRUCTED MUST PROPERLY DATE LABEL ALL SUCH FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 NOTED A CONSUMER ADVISORY POSTED ON THE WALL OF THE DINING ROOM. NO CONSUMER ADVISORY POSTED ON THE MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY ON THE MENU, INCLUDING TO GO MENU'S, AND DISCLOSE AND REMIND OF ALL FOODS SUCH AS RAW FISH. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE PLASTIC WRAP OR CARDBOARD AS LINER FOR PREP SURFACES, SHELVING, FOOD STORAGE CONTAINERS THROUGHOUT THE MAIN KITCHEN. MUST BE SMOOTH CLEANABLE SURFACES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 FLOORS IN THE FOLLOWING AREAS NEED CLEANING, NOTED WITH DIRT AND DEBRIS: ALONG BASEBOARDS AN UNDER THE SUSHI PREP HAND AND ONE COMPARTMENT SINKS. MUST CLEAN AND MAINTAIN ALL.--- HOLE IN THE FLOOR OF THE HOT WATER TANK CLOSET. MUST SEAL.-
  3. Toiles

    22 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • NO DOCUMENTATION ON SITE FOR PARASITE DESTRUCTION FOR RAW FISH FOR CONSUMPTION BY FREEZING FROM FISH PURVEYOR OR TEMPERATURE LOGS/DOCUMENTATION OF FREEZING RAW FISH FOR CONSUMPTION FROM THE LICENSEE ON SITE. MUST PROVIDE. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED RAW ANIMAL ORIGIN EGGS BEING STORED ON TOP OF AND DIRECTLY NEXT TO AND TOUCHING CUT, PREPARED ONION, GREEN ONION, FRESH TOMATO AND BEAN SPROUTS ALL STORED TOGETHER IN THE TOP PORTION OF THE COOKS LINE TWO DOOR COOLER. MANAGER DISCARDED ALL FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED THE FOLLOWING COOKED FOODS HELD AT IMPROPER HOT TEMPERATURES. COOKED EEL FOUND WRAPPED IN TINFOIL INSIDE THE TOASTER OVEN AT THE SUSHI PREP AREA AT AN IMPROPER TEMPERATURE OF 51.1F. ALSO OBSERVED 2 LBS MISO SOUP IN TO GO CONTAINERS STORED ON THE SIDE OF A COLD HOLDING UNIT ON A KITCHEN PREP TABLE AT AN IMPROPER TEMPERATURE OF 114.8F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED READY TO EAT TCS FOODS SUCH AS ASSORTED RAW FISH FOR SUSHI. SALMON, SHRIMP AND TUNA IN THE SUSHI PREP COOLER. ALSO COOKED CHICKEN IN THE KITCHEN TALL REACH-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN DAYS.ALL FOODS DISCARDED. INSTRUCTED MUST PROPERLY DATE LABEL ALL SUCH FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NOTED A CONSUMER ADVISORY POSTED ON THE WALL OF THE DINING ROOM. NO CONSUMER ADVISORY POSTED ON THE MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY ON THE MENU, INCLUDING TO GO MENU'S, AND DISCLOSE AND REMIND OF ALL FOODS SUCH AS RAW FISH. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO METAL STEM THERMOMETER ON SITE TO MEASURE FOOD TEMPERATURES, BOTH HOT AND COLD. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS STORED NOT IN THEIR ORIGINAL CONTAINERS MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MISSING SPLASH GUARD BETWEEN THE MAIN KITCHEN HAND WASHING SINK AND THE ONE COMPARTMENT PREP SINK. MUST PROVIDE A SPLASH GUARD.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • ICE SCOOP AT THE FRONT SUSHI PREP ICE BIN MUST BE HELD IN A CLEAN CONTAINER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE A CLOTH TOWEL PERMANENTLY TAPED AROUND THE HANDLES OF THE WOKS ON THE COOKS LINE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. SHELVING MUST LEAVE FLOORS ACCESSIBLE FOR CLEANING AND MONITORING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INTERIOR AND EXTERIOR OF THE BOX FREEZER LID IN THE DISH/PREP ROOM IN POOR REPAIR. LID WITH EXCESSIVE RUST ON TOP, CRACKED PLASTIC INSIDE WITH EXPOSED INSULATION. MUST REPLACE LID OR REMOVE RUST, REPAIR BROKEN PLASTIC TO BE SMOOTH AND CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BOX FREEZER STORED NEXT TO ICE MACHINE WITH TORN RUBBER DOOR GASKET. MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE PLASTIC CUTTING BOARD IN THE DISH/PREP ROOM IN EXTREMELY POOR CONDITION WITH DEEP BLACKENED GROOVES. MUST REPLACE OR RE-SURFACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE PLASTIC WRAP OR CARDBOARD AS LINER FOR PREP SURFACES, SHELVING, FOOD STORAGE CONTAINERS THROUGHOUT THE MAIN KITCHEN. MUST BE SMOOTH CLEANABLE SURFACES.----INTERIOR OF THE TOASTER OVEN DIRTY WITH EXCESSIVE FOOD DEBRIS.---DIRTY INTERIOR OF BOTH OVENS ON THE COOKS LINE. MUST CLEAN AND MAINTAIN ALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • PLUMBING PIPING UNDER BOTH SINKS AT THE FRONT SUSHI PREP AREA FOUND EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN THE FOLLOWING AREAS NEED CLEANING, NOTED WITH DIRT AND DEBRIS: ALONG BASEBOARDS AN UNDER THE SUSHI PREP HAND AND ONE COMPARTMENT SINKS.--- FLOORS BEHIND LARGE BOX FREEZER IN THE DISH/PREP ROOM AND BEHIND THE BOX FREEZER IN THE MAIN KITCHEN. MUST CLEAN AND MAINTAIN ALL.--- MISSING FLOOR TILES UNDER SHELVING AT THE ENTRANCE TO THE DISH/PREP ROOM. MUST REPLACE.--- HOLE IN THE FLOOR OF THE HOT WATER TANK CLOSET. MUST SEAL.--- BROKEN, SMASHED WALL BEHIND THE BOX FREEZER NEXT TO THE ICE MACHINE. MUST REPAIR TO BE SMOOTH AND CLEANABLE.--- DIRTY FOOD SPLATTERED WALL BEHIND THE LARGE BOX FREEZER IN THE DISH/PREP ROOM. MUST CLEAN AND MAINTAIN.--- WALL AT THE MAIN KITCHEN HAND WASHING SINK UNEVEN WITH DIRT ENCRUSTED DECORATIVE GLASS. MUST REMOVE TO MAKE THE WALL SMOOTH AND CLEANABLE. ----DAMAGED CEILING REPAIRED WITH DUCT TAPE IN THE REAR PREP OF THE MAIN KITCHEN. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELD END CAPS IN THE REAR PREP OF THE MAIN KITCHEN. MUST REPLACE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INOPERABLE VENTILATION IN BOTH MEN'S AND WOMAN'S WASHROOMS. MUST REPAIR/REPAIR.
  4. Réinspection des toiles

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 OBSERVED READY TO EAT TCS FOODS NOT PROPERLY DATE LABELED IN COOLERS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 NO CONSUMER ADVISORY ON PREMISES OR PRINTED ON MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE, REMIND AND POST ADVISORY ON MENU. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • 8-103.12(B) NO RECORDS ON SITE TO VERIFY THE WATER ACTIVITY AND THE PH LEVEL OF VINEGAR RICE USED FOR MAKING SUSHI ROLLS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13- EXCESSIVE RUST ON METAL RACK SHELVING IN THE TALL REACH-IN TWO DOOR COOLER OF THE SOUTH PREP AREA. MUST REMOVE RUST OR REPLACE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-305.11 EMPLOYEES PERSONAL BELONGINGS FOUND STORED IN SEVERAL FOOD PREP AREAS. MUST PROVIDE ADEQUATE STORAGE AREA FOR EMPLOYEES BELONGINGS
    • 58. FORMATION D ' ALLERGÈNE
      • : 2-102.13 NO PROOF OF ALLERGEN TRAINING FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  5. Toiles

    33 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • NO PERSON IN CHARGE DURING INITIAL INSPECTION. PERSON IN CHARGE WAS TELEPHONED UPON INITIAL INSPECTION AND ARRIVED APPROXIMATELY 30 MINUTES LATER. INSTRUCTED A PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST BE ON SITE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AND ARRIVED APPROXIMATELY 30 MINUTES LATER. 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 MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • AUCUNE PROCÉDURE ÉCRITE DE NETTOYAGE NI AUCUN ÉQUIPEMENT REQUIS POUR UN ÉVÉNEMENT DE VOMITATION OU DE DIARRHEA. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • OBSERVED DURING INITIAL INSPECTION EMPLOYEE EATING IN THE FRONT SUSHI PREP AREA. INSTRUCTED EMPLOYEES MUST EAT IN A DESIGNATED AREA AWAY FROM FOODS BEING PREPARED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO SOAP AT THE REAR PREP/DISH HAND WASHING SINK. MUST PROVIDE ACCESSIBLE SOAP AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AVAILABLE AT ONE OF THE FRONT PREP HAND WASHING SINKS. MUST PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION 7-38-030(C) #10 FOR CITATION.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED RAW FISH AND RAW CHICKEN BEING STORED ON SHELVING DIRECTLY ABOVE COOKED TOFU, BEANS AND FRESH AVOCADOS. ALSO RAW EGGS ON THE COOKS LINE COOLER SURROUNDED BY PREPARED CUT FRESH VEGETABLES. INSTRUCTED ALL RAW ANIMAL ORIGIN FOODS MUST STORED SEPARATED AND PROTECTED FROM PREPARED FOODS AND FRESH VEGETABLES. MANAGEMENT REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 20. TEMPÉRATURE ET TEMPÉRATURE DE COOLAGE PROPER
      • OBSERVED APPROXIMATELY 5 LBS COOKED RICE MADE FOR SUSHI ROLLS IN A POT AT AT THE SUSHI PREP AREA AT AN IMPROPER TEMPERATURE OF 69.8F. INSTRUCTED HOT FOODS MUST BE HELD ABOVE 135F AND COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT TCS FOODS NOT PROPERLY DATE LABELED IN COOLERS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO CONSUMER ADVISORY ON PREMISES OR PRINTED ON MENU. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE, REMIND AND POST ADVISORY ON MENU. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • NO RECORDS ON SITE TO VERIFY THE WATER ACTIVITY AND THE PH LEVEL OF VINEGAR RICE USED FOR MAKING SUSHI ROLLS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MISSING INTERNAL THERMOMETER IN THE FRONT PREP LEFT SIDE TWO DOOR COOLER. MUST PROVIDE. INACCURATE EXTERNAL THERMOMETER ON THE SOUTH PREP GLASS DOOR COOLER. MUST REPAIR OR PROVIDE INTERNAL ACCURATE THERMOMETER.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS AND SPICE CONTAINERS MUST BE LABELED WITH COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 10 RAT DROPPINGS ALONG BASEBOARD AND UNDER SHELVING IN THE SOUTH PREP AREA REAR STORAGE CLOSET. MUST REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND RECOMMEND HAVING PEST CO. SERVICE FOR RATS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • ALL DRY FOODS STORED MUST BE ELEVATED OFF THE FLOORS 6" OR ABOVE THROUGHOUT ALL PREP AREAS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP WIPING CLOTHS MUST BE HELD A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • EXTERIOR OF THE FRONT PREP ICE BIN WITH EXCESSIVE RUST. MUST REMOVE RUST.----MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TORN RUBBER DOOR GASKET ON THE ONE DOOR COOLER IN THE FRONT PREP AREA. MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • SOUTH PREP AREA CUTTING BOARD ON PREP TABLE ADJACENT TO THE DISH MACHINE IN POOR REPAIR WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FRONT PREP PLASTIC FOOD CART WITH EXCESSIVE, ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE PLASTIC WRAP, CARDBOARD, TOWELS OR STYROFOAM AS LINER FOR SHELVING, COOLERS OR EQUIPMENT THROUGHOUT ALL PREP AREAS AND INSIDE COOLERS FOR SHELVING.MUST REMOVE ALL AND MAINTAIN A SMOOTH CLEANABLE SURFACE---- EXCESSIVE RUST ON METAL RACK SHELVING IN THE TALL REACH-IN TWO DOOR COOLER OF THE SOUTH PREP AREA. MUST REMOVE RUST OR REPLACE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACK FLOW PREVENTOR NOT LOCATED ON THE UTILITY MOP SINK TO BE SERVICED OR REPAIRED. MUST PROVIDE A BACK FLOW DEVICE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FRONT PREP HAND SINK PIPING UNDER SINK REPAIRED WITH PLASTIC WRAP. MUST REMOVE PLASTIC WRAP AND PROPERLY REPAIR.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • WASTE WATER FROM THE FRONT PREP ICE BIN DRAINING INTO BUS PAN ON THE FLOOR. MUST PROPERLY DRAIN TO A FLOOR DRAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OUTDOOR WALKWAY TO GARBAGE AREA WITH EXCESSIVE DEBRIS AND UNUSED ITEMS. MUST REMOVE ALL STORED ITEMS TO PREVENT RODENT HARBORING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS DIRTY WITH DEBRIS AND DIRT UNDER THE FRONT PREP HAND SINK, MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MISSING FLOOR TILE AT THE UTILITY MOP SINK. MUST REPLACE.----RAW WOODEN HALLWAY FLOOR AT THE EXIT/ENTRANCE OF THE SOUTH PREP AREA. MUST PROVIDE A SMOOTH, NON-POROUS CLEANABLE FLOOR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • EXCESSIVE CLUTTER THROUGHOUT BOTH REAR STORAGE CLOSETS IN THE SOUTH PREP AREA. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL OTHERS ELEVATED AND ORGANIZED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • CRACKED/DAMAGED LIGHT SHIELD ABOVE THE GAS STOVE ON THE COOKS LINE. MUST REPLACE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • EMPLOYEES PERSONAL BELONGINGS FOUND STORED IN SEVERAL FOOD PREP AREAS. MUST PROVIDE ADEQUATE STORAGE AREA FOR EMPLOYEES BELONGINGS.
    • 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 FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  6. Réinspection de la plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • TWO CHEST FREEZER LIDS IN POOR REPAIR:BROKEN, RUSTY AND RUBBER GASKET BROKEN,INSTRUCTED TO REPLACE SAID LIDS. DISH ROOM AREA. FOUND ALUMINUM FOIL AND SARAN WRAPS USED THROUGHOUT THE PREMISES,ON WALLS BEHIND REACH-IN COOLERS, ON SIDE AND INSIDE THE COOKING EQUIPMENT, INSIDE ALL COOLERS ON SHELVES. ALSO DIRTY STYRO FOAM ON SHELVES, CARD BOARDS ON SHELVES THROUGHOUT THE PREMISES MUST REMOVE ALL MENTIONED FOIL AND CARD BOARDS.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINK
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DEBRIS ON SHELVES INSIDE THE REACH-IN COOLERS,SHELVES UNDER PREP TABLES. GRIME ON PAPER AND SOAP DISPENSERS IN THE KITCHEN.REMOVE GREASE INSIDE THE OVENS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ITEMS STORED ON FLOOR INSIDE BOTH STORAGE AREAS MUST BE ELEVATED 6" OFF THE FLOOR : BROOMS,MOPS,CONTAINERS,ETC.FLOOR INSIDE THE FURNACE AREA IS POROUS,NOT CLEANABLE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. EXCESS DUST FOOD AND DEBRIS UNDER THE COOLERS AT DISH ROOM AREA,ALSO GRIMES ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT IN KITCHEN,CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • KITCHEN WALL BROWN IN COOLER DUE TO SMOKE INSTRUCTED TO PAINT. GRIME ON WALL BEHIND THE EXPOSED HAND SINK ALSO NOT SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE IN PREP AREA. BLACK SLIME ON CAULKING BETWEEN WALL AND EXPOSED HAND SINK IN PREP AREA.REMOVE REPLACE SAID CAULKING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO VISIBLE BACK FLOW PREVENTION DEVICE INSTALLED AT WATER LINE OF ICE MACHINE,INSTRUCTED TO INSTALL SAID DEVICE
  7. Plainte

    7 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD(ICE) NOT PROTECTED DURING STORAGE.BLACK SLIME SUBSTANCE INSIDE THE WATER RESERVOIR WERE ICE IS MADE ALSO DRIPPING ON ICE CUBES AT ICE BIN(LOWER PART OF ICE MACHINE).INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT. SERIOUS VIOLATION:7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • IMPROPER PEST CONTROL.WE OBSERVED 10 RAT DROPPINGS INSIDE THE REAR STORAGE BY THE MOP SINK IN DISH ROOM AREA AND 5 RAT DROPPINGS AT FURNACE AREA BY THE WASHROOMS.WE OBSERVED OPENED PESTICIDE(A GREENISH/BLUEISH BLOCKS) UNDER THE TWO DOOR REACH-IN COOLER,ON FLOOR INSIDE THE REAR STORAGE WERE FOAM AND PLASTIC LID ARE STORED,ALSO WE OBSERVED A PESTICIDE BLOCK BETWEEN THE EAST WALL AND TWO DOOR REACH-IN COOLER,INSTRUCTED TO REMOVE DROPPINGS, CLEAN SANITIZE AND MAINTAIN.PESTICIDE MUST BE STORE INSIDE AN ENCLOSED BAIT BOX. SERIOUS VIOLATION:7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • TWO CHEST FREEZER LIDS IN POOR REPAIR:BROKEN, RUSTY AND RUBBER GASKET BROKEN,INSTRUCTED TO REPLACE SAID LIDS. DISH ROOM AREA. FOUND ALUMINUM FOIL AND SARAN WRAPS USED THROUGHOUT THE PREMISES,ON WALLS BEHIND REACH-IN COOLERS, ON SIDE AND INSIDE THE COOKING EQUIPMENT, INSIDE ALL COOLERS ON SHELVES. ALSO DIRTY STYRO FOAM ON SHELVES, CARD BOARDS ON SHELVES THROUGHOUT THE PREMISES MUST REMOVE ALL MENTIONED FOIL AND CARD BOARDS.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINK
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DEBRIS ON SHELVES INSIDE THE REACH-IN COOLERS,SHELVES UNDER PREP TABLES. GRIME ON PAPER AND SOAP DISPENSERS IN THE KITCHEN.REMOVE GREASE INSIDE THE OVENS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ITEMS STORED ON FLOOR INSIDE BOTH STORAGE AREAS MUST BE ELEVATED 6" OFF THE FLOOR : BROOMS,MOPS,CONTAINERS,ETC.FLOOR INSIDE THE FURNACE AREA IS POROUS,NOT CLEANABLE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. EXCESS DUST FOOD AND DEBRIS UNDER THE COOLERS AT DISH ROOM AREA,ALSO GRIMES ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT IN KITCHEN,CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • KITCHEN WALL BROWN IN COOLER DUE TO SMOKE INSTRUCTED TO PAINT. GRIME ON WALL BEHIND THE EXPOSED HAND SINK ALSO NOT SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE IN PREP AREA. BLACK SLIME ON CAULKING BETWEEN WALL AND EXPOSED HAND SINK IN PREP AREA.REMOVE REPLACE SAID CAULKING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO VISIBLE BACK FLOW PREVENTION DEVICE INSTALLED AT WATER LINE OF ICE MACHINE,INSTRUCTED TO INSTALL SAID DEVICE
  8. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND HOLE AT FLOOR AT REAR DISHWASHING AREAS. MUST REPAIR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICE INSTALLED AT MOP SINK FAUCET. MUST PROVIDE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  9. Toiles

    2 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND CEILING NOT CLEAN AT MAIN KITCHEN. MUST CLEAN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • LE MANGEUR DE NOURRITURE NE PORTE PAS DE RÉTRACTION. ÇA DOIT SE PRODUIRE.
  10. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA AND FOOD STORAGE AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY CHEST FREZERS LIDS IN REAR FOOD STORAGE AREA AND FOOD STORAGE SHEVING INSIDE COOLERS. MUST REPAINT AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND REAR DISHWAHING AREA UNDERNEATH DISHMACHINE. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DUST ACCUMULATION ON VENTILATION FANS INSIDE CUSTOMERS WASHROOMS MUST CLEAN AND MAINTAIN. INSTRUCTED TO CLEAN VENTILATION FAN INSIDE UPRIGHT REFRIGERATOR IN REAR PREP AREA. MUST REMOVE DUST AND DEBRIS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • STOPPERS NEEDED AT THE 3COMPARTMENT SINK IN REAR DISH WASHING AREA. MUST PROVIDE AND MAINTAIN.
  11. Réinspection des toiles

    0 infraction

  12. Toiles

    5 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PRVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 06/15/15 REPORT#1547116 (45)NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. SERIUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED FOOD STORED ON GROCERY PLASTIC BAGS INSIDE UPRIGHT FREEZER AND CHEST FREEZERS.INSTRUCTED TO STORE FOOD IN A FOOD GRADE BAGS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED EXTERIOR SURFACES OF COOKING EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED CHIPPED AND PEELING PAINT ON WALLS IN REAR DISHWASHING AREA BEHIND DISH WASHING MACHINE, 3-COMPARTMENT SINK AND CHEST FREEZERS. MUST SCRAPE AND REPAINT WALLS. OBSERVED DIRT AND DEBRIS ON CEILING IN KITCHEN FOOD PREP AREA ABOVE PREP TABLES AND HOT HOLDING UNIT. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED EXPOSED HAND WASHING SINKS DRAINING SLOW AT THE FRONT SUSHI BAR. MUST REPAIRED AND MAINTAIN. ADDITIONAL WATER PRESSURE NEEDED AT THE KITCHEN FOOD PREPARATION AREA EXPOSED HAND WASHING SINK. MUST REPAIR AND MAINTAIN.
  13. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER TO CLEAN FILTERS AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 1-COMPARTMENT SINK COLD WATER HANDLE LEAKING ALSO NO STOPPERS AT DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK ALSO MUST REPAIR COLD WATER HANLDE AT 1-COMPARTMENT SINK.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • PAS DE CERTIFICATS ALIMENTAIRES SUR LES PRÉMISES. MANAGER INSTRUCTIONNÉ TOUS LES MANDATEURS D'ALIMENTATION DOIVENT ÊTRE CERTIFIÉS AVEC DES CERTIFICATS DE NOM DES EMPLOYÉS SUR LES PRÉMISES.
  14. Plainte

    4 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • FOUND LOW TEMPERATURE DISHMACHINE IN USE AND UNABLE TO ADEQUATELY SANITZE (0 PPM-CHLORINE) AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITZES (50-100PPM CHLORINE). ONCE PROPERLY SANITIZING MUST FAX A LETTER TO 312-746-8040 OR EMAIL US AT [email protected]. MUST WASH DISHES AND UTENSILS IN 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE, UNTIL DISHMACHINE IS REPAIRED. CRITICAL VIOLATION 7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND THE REFRIGERATOR AT THE FRONT SMOOTHIE BAR LEAKING CONDENSATION UNDER THE EXTERIOR OF THE MACHINE. INSTRUCTED TO REPAIR LEAK TO PREVENT CONDENSATION FROM DRIPPING ONTO THE FLOOR. REPAIR RUBBER GASKET ON THE DEEP FREEZER LOCATED NEAR THE DISHROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LOW WATER PRESSURE IN THE EXPOSED HAND SINK IN THE DISH/FOOD STORAGE ROOM. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • FOUND WIPING CLOTHS ON PREP AREAS; INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.
  15. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE TORN GASKETS ALONG THE MINI REFRIGERATOR AT THE FRONT SERVICE AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING AREAS ARE SOILED WITH GREASE AND FOOD DEBRIS; THE SHEET METAL BEHIND THE COOKING EQUIPMENT, THE FRONT AND SIDES OF COOKING EQUIPMENT, HOODVENTS, AND ALL THE FOOD STORAGE RACKS (DRY STORAGE AND REFRIGERATOR RACKS) ON PREMISES. MUST DETAIL CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE BURNED OUT LIGHT BULBS ABOVE THE FOOD PREP AREA TO PROVIDE ADEQUATE LIGHTING THROUGHOUT KITCHEN.
  16. Toiles

    0 infraction

  17. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • RUSTY SHELVING INSIDE UPRIGHT COOLER, MUST REPLACE. DETAIL CLEAN FAN INSIDE UPRIGHT COOLER. DETAIL CLEAN BOTTOM OF COOLERS AND FREEZERS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD AT UPRIGHT COOLER IN REAR FOOD STORAGE AREA. MUST PROVIDE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MISSING THERMOMETERS INSIDE DISPLAY PREP COOLER AND FRONT COOLER LOCATED BEHIND CASHIER. MUST PROVIDE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLERS MUST WEAR HEAR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND HANDLED. MANAGER PROVIDE HAIR RESTRAINS FOR ALL FOOD HANDLERS AT THIS TIME OF INSPECTION.
  18. Toiles

    4 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 DISPLAY PREP COOLER AT IMPROPER TEMPERATURE, AIR TEMP OF 45.5F-46.7F AND 47.6F.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TECHNICIAN ON PREMISES,COMPRESSOR VERY SLOW, UNIT REPAIRED BEFORE I LEFT PREMISES.CRITICAL VIOLATION:7-38-005(A) HOOOO72080-10
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, FROM DISPLAY PREP COOLER:COOKED CHICKEN AT TEMP OF 56.7F;CRAB RANGOON AT TEMP OF 54F;TOFU AT TEMP OF 46.6F TO 54F; PORK EGG ROOL AT TEMP OF 59F; SLICED TOMATOES AT TEMP OF 56F; COOKED TOFU AT TEMP OF 46.9F; SHRIMP AT TEMP OF 53.6F; FRESH EGGS AT TEMP OF 56F TO 59F; COOKED SPINACH IN WATER AT TEMP OF 60F TO 70.7F; MILK AT TEMP OF 48.9F; HALF AND HALF AT TEMP OF 46.7F.BEAN SPROUT IN WATER AT TEMP OF 53.6F.ALL FOOD PRODUCTS DISCARDED AND DENATURE.NO PROOF OF TIME AND TEMPERATURE LOG,PROVIDE ON PREMISES.POUNDS 40, VALUE 200.CRITICAL VIOLATION:7-38-005(A) HOOOO72080-10
    • 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. REPLACE BROKEN INTERIOR TOP LINER OF MICROWAVE
    • 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 CLEANING OF ALL INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).
  19. SFP/COMPLAINT

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS, RAW SHRIMP INTERNAL TEMP 45F-50F IN REACH IN COOLER, RAW TUNA 45F-50F, IN SUSHI COOLER. MANGER DENATURAL FOOD.FOUND SOME COOKED RICE IN WARMER UNIT NOT TURN ON INTERNAL TEMP 78.2F. NO ONE ON SITE HAS A PH METER TO TAKE INTERNAL TEMPERATURE OF THE RICE AND PH LEVELS. NO LOG BOOKS OR RECORD KEEPING OF RICE IN UNIT OF TEMPERATURE. TOTAL COST $250.OO 30 LBS.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. The 3 compartment sink in the rear prep area is backing up, when water is running.its going into the other two compartments,and backing up into the mop sink.Inst needs to repair. 3 compartment is tagged. can not use until repair, and dept of health needs to be notified, and they will remove tag. citation issued. H000070512-17 court date 02-03-2011 room 107, Time 1:00 p.m. At this time premises can use the D.M.
    • 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. ALL FOOD CONTAINERS IN ALL REFRIGERATION UNITS,STORGE AREA,REACH IN COOLER,ECT NEEDS DATES AND LABLES
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL POTS AND PANS IN THE KITCHEN PREP AREA.
    • 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. ALL CUTTING BOARDS,ALL GARBAGE CANS NEED LIDS, REPAINT THE RAW WOOD AROUNG EXPOSED HAND SINK IN THE SUHI AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL THE SHELVES,IN THE REACH IN COOLER,AND COOLER IN THE STORAGE AREA NEEDS CLEANING, THE VENT IN WASHROOM NEEDS DETAIL CLEANING
    • 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. ALL FLOORS THUR OUT THE KITCHEN AND AROUND THE HEAVY EQUIPMENT NEEDS DETAIL CLEANING
    • 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. WALLS NEED REPAIR BY THE DISHMACHIN,AND OVER THE MOP SINK CHIP PAINT,
    • 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 BASE OF FACUET IS LEAKING. IN THE PREP AREA AT THE 3 COMPARTMENT SINK
  20. Suppression des étiquettes

    2 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.RAW WOOD IS INSTALLED AROUND EXPOSED HAND SINK IN SUSHI AREA, INSTRUCTED TO PAINT OR PROVIDE A SMOOTH CLEANABLE AND NON ABSORBENT MATERIAL.REMOVE DISH SOAP FROM ABOVE FAUCET AT PREP SINK
    • 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.OBSERVED DIRTY UTENSILS(FOOD TONGUES AND OTHER ITEMS DIRTY STORED INSIDE OVEN, INSTRUCTED TO REMOVE KEEP COOKING EQUIPMENT CLEAN , INCLUDED DEEP FRYER(GREASE BUILD UP)
  21. Toiles

    4 infractions

    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION. OBSERVED ICE MACHINE NOT CLEANED, BLACK SLIME BUILD UP AND DRIPPING ON ICE CUBES.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT. FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZED.(FAX #312-746-4240).BUY ICE BAGS FROM A RETAIL FOOD LICENSE BUSINESS.CRITICAL VIOLATION:7-38-005(A). HOOOO60441-17
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees THREE OUT OF FOUR EXPOSED HAND SINK NOT ACCESSIBLE. OBSERVED EXPOSED HAND SINK IN PREP AREA HAD SPOONS AND KNIFE IN IT; EXPOSED HAND SINK IN DISH ROOM IN IT HAD CLEAN PLASTIC FOOD CONTAINERS,AND EXPOSED HAND SINK IN SUSHI AREA HAD A USED FOOD STRAINER.INSTRUCTED MANAGER TO USE EXPOSED HAND SINK ONLY TO WASH HAND. ITEMS REMOVED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030 HOOOO60441-17
    • 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.RAW WOOD IS INSTALLED AROUND EXPOSED HAND SINK IN SUSHI AREA, INSTRUCTED TO PAINT OR PROVIDE A SMOOTH CLEANABLE AND NON ABSORBENT MATERIAL.REMOVE DISH SOAP FROM ABOVE FAUCET AT PREP SINK
    • 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. OBSERVED DIRTY UTENSILS(FOOD TONGUES AND OTHER ITEMS DIRTY STORED INSIDE OVEN, INSTRUCTED TO REMOVE KEEP COOKING EQUIPMENT CLEAN , INCLUDED DEEP FRYER(GREASE BUILD UP)

Établissements inspectés à proximité

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