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JASON'S DELI

1258 S CANAL ST, CHICAGO, IL 60607 · Restaurant

Résumé des inspections

JASON'S DELI a été inspecté 31 fois par Chicago Department of Public Health depuis le 16 septembre 2010. La dernière inspection, le 4 février 2026, a relevé 3 infractions.

5 des 31 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 3 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

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.

  • 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 10 fois dans 5 inspections distinctes, la plus récente le 11 avril 2022. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 5 fois dans 4 inspections distinctes, la plus récente le 4 février 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 5 fois dans 5 inspections distinctes, la plus récente le 6 janvier 2023. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 12 janvier 2024. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Équipement et ustensilesRisque faible

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

    Relevé 43 fois dans 19 inspections distinctes, la plus récente le 4 février 2026. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

31 inspections

  1. Toiles

    3 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR SURFACE OF ICE MACHINE WITH SLIGHT RESIDUE. INSTD TO CLEAN AND MAINTAIN ICE MACHINE
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INOPERABLE DISPLAY THERMOMEERS AT COLD HOLD PREP COOLER/DRAWERS. INSTD TO PROVIDE FUNCTIONAL THERMOMETERS AND MAINTAIN
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • EXCESSIVE BLACK SUBSTANCE ON CAULKING AT 3-COMPARTMENT SINK. INSTD TO REMOVE BLACK SUBSTANCE AND MAINTAIN CLEAN CAULKING
  2. Toiles

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE BUILDUP ON SHELVING UNITS AND CABINET DOORS IN THE FRONT KITCHEN/PREP AREAS AND SODA DISPENSARY AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • REPAIR LEAKY FAUCET AT MEN AND WOMENS RESTROOM HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Plainte

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
  4. Réinspection des toiles

    0 infraction

  5. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • PAS DE SIGNE DE LAVAGE À LA MAIN. LE MAÎTRE D'ŒUVRE A ÉTÉ MIS EN PLACE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER AND PREP AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2569307 ON 1/06/23 WERE NOT CORRECTED: #38 FOUND A GAP IN BETWEEN AND AT THE BOTTOM OF THE FRONT DOUBLE DOORS. MUST SEAL GAPS TO PREVENT PEST ENTRY AND MAINTENANCE. INSTRUCTED TO REPAIR AND - OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
  6. Toiles

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND A GAP IN BETWEEN AND AT THE BOTTOM OF THE FRONT DOUBLE DOORS. MUST SEAL GAPS TO PREVENT PEST ENTRY AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED MINOR BLACK MOLD-LIKE BUILD-UP AROUND THE EXTERIOR PORTIONS OF THE POP MACHINE ICE SHOOT IN THE DINING AREA. OBSERVED BLACK MOLD-LIKE BUILDUP ON THE PREP COOLER GASKETS IN THE FRONT PREP AREA. MUST DETAIL CLEAN BOTH AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKY FAUCETS ON THE FRONT PREP AREA HANDWASHING SINKS. MUST REPAIR AND MAINTAIN.
  7. Réinspection des toiles

    0 infraction

  8. Réinspection des toiles

    0 infraction

  9. Toiles

    6 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED GRILLED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 128.7F. TCS FOODS MUST BE HELD AT A PROPER HOT HOLDING TEMPERATURE OF 135.0F OR ABOVE. INSTRUCTED TO DISCARD AND DENATURE FOOD. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $30.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED CHOPPED ROMAINE LETTUCE USED FOR SALAD AT AN IMPROPER COLD HOLDING TEMPERATURE AT 46.2F. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. HARD BOILED EGGS FOUND AT 49.8F AND SPINACH FOUND AT 45.6F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $25.00. PRIORITY VIOLATION. 7-38-005. CONSOLIDATED WITH VIOLATION #21.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • DISCLOSURE STATEMENT NOT PROVIDED FOR FOOD ITEMS SERVED RAW/UNDERCOOKED (STEAK, EGGS). MUST PROVIDE DISCLOSURE STATING, "THESE FOOD ITEMS ARE COOKED TO ORDER." PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL BULK FOOD CONTAINERS WITH COMMON NAME TO PROPERLY IDENTIFY (SPICES).
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED MANY FOOD HANDLER TRAINING CERTIFICATES WERE EXPIRED. INSTRUCTED TO PROVIDE VALID FOOD HANDLER TRAINING CERTIFICATES FOR CURRENT EMPLOYEES.
    • 64. DÉCRETS DIVERS/SANTÉ PUBLIQUE
      • FOUND KIDS MENU WITH BEVERAGES NOT IN COMPLIANCE WITH ORDINANCE 7-38-060. OBSERVED KIDS MENU WITH AN OPTION OF 1% CHOCOLATE MILK CONTAINING 150 CALORIES, 16 OZ FOUNTAIN DRINK CUP SIZE. 7-38-060. NO CITATION ISSUED.
  10. Plainte

    3 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED SENSOR TO MIDDLE MEN'S HANDSINK NOT FUNCTIONING. INSTRUCTED TO REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE DEBRIS ON THE FLOORS AND CORNERS IN THE REAR DISH WASHING AREA AND ON SIDES OF 2-DOOR REFRIGERATOR UNIT IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BROKEN BASEBOARD ON WALL NEAR WALK-IN COOLER. INSTRUCTED TO REPAIR.
  11. Toiles

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE TWO VENTS ON THE CEILING IN THE REAR PREP AREA TO REMOVE DUST BUILD UP.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO CLEAN THE VENT SYSTEM ABOVE THE SMALL OVEN IN THE FRONT PREP AREA.
  12. Toiles

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FRONT DELIVERY DOOR IN NEED OF RODENT PROOFING. SMALL GAP AT BOTTOM OF DOOR. INSTRUCTED TO CORRECT AND MAINTAIN TIGHT FITTING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • SODA DISPENSOR IN NEED OF DETAIL CLEANING AT NOZZLES AND AT ICE CHUTE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN NEED OF CLEANING AT FRONT COUNTER AREA. FLOOR DRAINS AT FRONT COUNTER AREA IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
  13. Réinspection de la plainte

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • : MUST REPAIR BROKEN DOOR GASKET ON 2-DOOR REACH IN COOLER BEHIND THE SERVICE COUNTER ADJACENT TO THE HOT FOOD LINE. INSTRUCTED TO MAINTAIN.
  14. Plainte

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM, OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED A BLACK SLIME LIKE SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE REAR PREP AREA, SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REPAIR BROKEN DOOR GASKET ON 2-DOOR REACH IN COOLER BEHIND THE SERVICE COUNTER ADJACENT TO THE HOT FOOD LINE. INSTRUCTED TO MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED AN INADEQUATE NUMBER OF TOILET ROOMS AVAILABLE FOR STAFF & CUSTOMERS DURING OPERATING HOURS. ONLY THE WOMEN'S TOILET ROOM IS BEING USED FOR BOTH MALE & FEMALE STAFF & CUSTOMERS. OVER 10 EMPLOYEES WORKING SHIFT DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN FOOD DEBRIS AND WATER FROM FLOORS THROUGHOUT THE REAR & FRONT PREP AREAS, DISH ROOM, A ND FROM UNDER HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4.202.18 MUST DETAIL CLEAN EXCESSIVE DUST & GREASE ACCUMULATION FROM HOODS. 6.303.11 MUST REPLACE BURNED OUT LIGHTS IN DISH, REAR PREP, AND HOT FOOD LINE AREAS.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING IS REQUIRED FOR EMPLOYEES WITH A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE TRAINING AND KEEP CERTIFICATE ONSITE.
  15. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST ADJUST THRESHOLD ON REAR EXIT DOOR TO PREVENT RODENT ENTRY. REPAIR BROKEN STOPPER UNDERNEATH 1-COMP SINK IN REAR PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN FOOD DEBRIS FROM LOWER SHELVES OF ALL PREP TABLES IN FRONT PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT THROUGHOUT FRONT AND REAR PREP AREAS, ALSO, IN WALK IN COOLER & FREEZER.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELD IN REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR NON-WORKING HAND SINK IN WOMENS TOILET ROOM. (2 ADDITIONAL SINKS WORKING PROPERLY).
  16. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTTING BOARDS BADLY PITTED/STAINED, INSTRUCTED TO REPLACE, AND BETTER MAINTAIN,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR OF FRONT DISPLAY COOLER NOT CLEAN, VENTS ABOVE FRONT GRILL AREA, AND FRONT COOKING AREA GRILL NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN FRONT AND REAR PREP AREAS, UNDER AND BEHIND EQUIPMENT AND IN CORNERS, INSTRUCTED TO CLEAN DAILY,
  17. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • EXCESSIVE ICE BUILD UP ON DOOR FRAME OF WALK-IN FREEZER. INSTD TO REMOVE EXCESSIVE ICE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR BOTTOM OF CABINETS UNDER SALAD BAR WITH CONDENSATION AND SPILLS. SHLEVING UNDER STEAM TABLE LINE NOT CLEAN, EXCESSIVE DEBRIS INSTD TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INTERIOR OF VENT ABOVE DISHMACHINE WITH EXCESSIVE DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN. EXCESSIVE RUST BUILD UP AT INTERIOR OF HOOD ABOVE DISHMACHINE. INSTD TO REMOVE RUST. WALL BEHIND DISHMACHINE NOT CLEAN, EXCESSIVE BLACK SUBSTANCE NOTED BEHIND PIPES. INSTD TO REMOVE SUBSTANCE AND MAINTAIN.
  18. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • DRY STORAGE CONTAINERS IN CABINETS AT SALAD BAR NOT PROPERLY LABELED. INSTD TO LABEL.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MISSING CUSTOMER SELF SERVICE FROZEN DESSERT MACHINE SPIGOT PROTECTOR. PROVIDE SAME.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR IN REAR NEAR DISHMACHINE AREA WITH SECTIONS OF STANDING WATER. INSTD TO MAINTAIN CLEAN AND DRY.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ATTACED PIPING UNDER DISHMACHINE NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLEANING EQUIPMENT (MOPS, BROOMS) IMPROPERLY STORED IMMEDIATELY ADJACENT TO DISHMACHINE EXPOSED HANDSINK. INSTD TO STORE PROPERLY IN DESIGNATED AREA AND ELEVATED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • IMPROPER FOOD DISPENSING UTENSILS, USING PLATES, WHICH ARE CURRENTLY BEING STORED IN PRODUCT. INSTD TO USE PROPER SCOOPS AND STORE PROPERLY.
  19. Plainte

    5 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • PREVIOUSLY FROZEN POT PIE SOUP -127.1F AND BROCCOLI AND CHEESE SOUP -137.1F ON STEAM TABLE AFTER REHEATED. POTENTIALLY HAZARDOUS FOODS THAT WERE COOKED AND THEN REFRIGERATED MUST BE REHEATED TO 165F OR HIGHER THROUGHOUT BEFORE BEING PLACED IN HOT FOOD STORAGE FACILITIEES AND HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. 20LB VALUED AT $18. CRITICAL VIOLATION 7-38-005(A).
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED OR POSTED IN VIEW OF THE CUSTOMERS. SERIOUS VIOLATION 7-38-012(A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTTING BOARDS FOUND WITH DEEP GROOVES IN THE SURFACES AND ARE NO LONGER EASILY CLEANABLE. ALL CUTTING BOARDS NEED TO BE REPLACED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN SHELVES INSIDE CABINETS UNDERNEATH COUNTERS IN FRONT FOOD PREP AREA(DEBRIS, STAINS).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS THROUGHOUT WHERE STAINS AND DIRT ARE PRESENT. REPLACE CRACKED LIGHT SHIELD IN DISH WASHING AREA. CLEAN EXHAUSTS ABOVE DISH MACHINE AND ABOVE TABLE TOP TOASTER OVEN.
  20. Réinspection des toiles

    0 infraction

  21. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE INTERIOR BOTTOM PORTION OF A REACH IN COOLER AT 49-50 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 13LBS OF ROAST BEEF AT 45.5-47.2 DEGREES F,1LB OF PEPPERONI AT 50.3 DEGREES F, 2LBS OF VARIOUS CHEESES AT 48-49.2 DEGREES F, AND 1 LB OF SLICED TOMATOES AT 45.6 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • NO HOT RUNNING WATER ON SITE. NOTED WATER AT VARIOUS SINKS ON SITE RANGING BETWEEN 69-82 DEGREES F. NOTED ONE HAND SINK ON SIGHT REACH 85 DEGREES AND THEN BACK DOWN TO 80 DEGREES F. ALSO NOTED THE WATER AT THE THREE COMPARTMENT SINK AT 74-80 DEGREES F. MUST PROVIDE AND MAINTAIN ADEQUATE HOT RUNNING WATER AT EACH SINK ON SITE. CRITICAL CITATION ISSUED 7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED FOR EMPLOYEES ON SITE. ALSO, NO VALID PROOF THAT CERTIFIED MANAGER IS ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,DELI MEAT,ETC)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE INTERIOR OF CABINETS, THE THREE COMPARTMENT SINK AND PREP SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER SINKS, UNDER THE DISH MACHINE, UNDER PREP TABLES AND THROUGHOUT WHERE NEEDED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS UNDER THE DISH MACHINE, UNDER SINKS AND THROUGHOUT WHERE NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE LEAKY FAUCET AT THE PRE-WASH SINK ATTACHED TO THE DISH MACHINE.
  22. Toiles

    3 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN THE WALLS UNDER PREP TABLES IN THE REAR PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE THE BURNED OUT LIGHT BULB IN THE REAR PREP AREA. MUST ALSO REPLACE THE MISSING LIGHT SHIELD IN THE WALK IN FREEZER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE SECOND URINAL FROM THE ENTRANCE IN THE MENS RESTROOM. MUST ALSO REPAIR THE BROKEN FAUCET HANDLE AT THE EXPOSED HAND SINK IN THE DISHWASHING AREA. MUST ALSO INCREASE THE HOT WATER PRESSURE AT THE THIRD SINK FROM THE ENTRANCE IN THE MENS WASHROOM.
  23. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ICE SCOOP HOLDER IN POOR REPAIR. MUST PROPERLY REATTACH.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE INTERIOR OF COOLERS,PREP TABLES AND CABINETS IN THE PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE BURNED OUT LIGHT BULBS IN THE WALK IN COOLER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY FAUCET AT THE 2 COMPARTMENT SINK. MUST DETAIL CLEAN THE VENTILATION HOOD ABOVE THE OVEN AND PROVIDE A VENT COVER.
  24. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE BOTTOM STORAGE COOLER OF SALAD BAR TO REMOVE SPILLS AND DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS IN PREP AREAS AND INSIDE COOLER TO REMOVE SPILLS AND DEBRIS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST ADJUST TEMPERATURE VALVE AT MEN'S RESTROOM HANDSINK NEXT TO PAPER TOWEL HOLDER.
  25. Réinspection des toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL ALL FOOD NOT IN ORGINAL CONTAINERS LOCATED IN CABINETS UNDER TEA 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.MUST DETAIL CLEAN BOTH PANINI MACHINES AT FRONTLINE TO REMOVE ENCRUSTED BURNT FOOD DEBRIS. MUST ALSO CLEAN AND SANITIZE EXTERIOR DOORS OF COOLERS AND REFRIGERATORS TO REMOVE FOOD DEBRIS AND GREASE.MUST RESURFACE OR REPLACE WORN OUT CUTTING BOARDS AT FRONT AND REAR PREP AREAS
    • 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 DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT PREMISES.
    • 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.MUST SEAL HOLE AT WALL UNDER HAND SINK AT WOMEN'S RESTROOM NEXT TO FIRST TOILET STALL.
    • 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.MUST REPAIR OR REPLACE COLD WATER FAUCET HANDLE AT EXPOSED HAND SINK AT FRONT LINE PREP AREA.MUST ALSO ADJUST TEMPERATURE VALVE AT MEN'S RESTROOM AT LAST HANDSINK CLOSEST TO PAPER TOWEL DISPENSER
  26. Plainte

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED DURING INSPECTION FRONT DOOR HAS MORE THAN 1/4 OF AN INCH GAP ALONG THE MIDDLE OF THE DOOR. MUST RODENT PROOF FRONT DOOR TO PREVENT PEST ENTRY. SERIOUS CITATION 7-38-020 ISSUED H000076812 17 COURT DATE 5/31/2012 1100AM RM 122 AT 400 W SUPERIOR CHGO., IL., PLEASE SEE BACK OF CITATION FOR PRE-PAYMENT AND MAIL-IN OPTION.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers.MUST PROPERLY LABEL ALL FOOD NOT IN ORGINAL CONTAINERS LOCATED IN CABINETS UNDER TEA 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.MUST DETAIL CLEAN BOTH PANINI MACHINES AT FRONTLINE TO REMOVE ENCRUSTED BURNT FOOD DEBRIS. MUST ALSO CLEAN AND SANITIZE EXTERIOR DOORS OF COOLERS AND REFRIGERATORS TO REMOVE FOOD DEBRIS AND GREASE.MUST RESURFACE OR REPLACE WORN OUT CUTTING BOARDS AT FRONT AND REAR PREP AREAS.
    • 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 DETAIL CLEAN AND SANITIZE ALL FLOOR DRAINS THROUGHOUT PREMISES.
    • 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.MUST SEAL HOLE AT WALL UNDER HAND SINK AT WOMEN'S RESTROOM NEXT TO FIRST TOILET STALL.
    • 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.MUST REPAIR OR REPLACE COLD WATER FAUCET HANDLE AT EXPOSED HAND SINK AT FRONT LINE PREP AREA.MUST ALSO ADJUST TEMPERATURE VALVE AT MEN'S RESTROOM AT LAST HANDSINK CLOSEST TO PAPER TOWEL DISPENSER.
  27. Réinspection des toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE DRAWER COOLER SEALS AND FRAMES ARE DIRTY, THE PRODUCE CUTTING BOARD IS STAINED AND THE COOLER RACKS HAVE SOME FOOD DEBRIS. THE SILICNE SPATULAS ARE STAINED BROWN. WASH, RINSE AND SANITIZE THE EQUIPMENT AND UTENSILS IN DETAIL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE BACKFLOW DEVICE NEXT TO THE MOP SINK LEAKS, REPAIR THE DEVICE. THE DISH SPRAYER LEAKS REPAIR LEAK.
  28. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE 6-DRAWER "FRENCH" SANDWICH COOLER IS HOLDING A 57 F AMBIENT AIR TEMPERATURE, UNIT TAGGED HELD FOR INSPECTION. Please fax a request for a re-inspection to (312) 746-4240 so that we can ensure that the equipment is repaired and the held for inspection tag can be removed.
    • 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. All hot food shall be stored at a temperature of 140F or higher. APPROXIMATELY 20 POUNDS OF SLICED TURKEY, SALAMI, AND CHEESE WERE HELD IN THE THE 6-DRAWER "FRENCH" SANDWICH COOLER AT 55-57 F. $50.94 WORTH OF PRODUCT WAS DISCARDED AT THIS TIME. THE SOUPS AND CHILI IN THE HOT HOLDING UNIT WERE HELD AT 123-128 F. PRODUCT HAD BEEN MICROWAVED WITHIN THE HOUR AND WAS REHEATED TO 165 F AT THIS TIME.
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • 3 OF THE 5 EXPOSED HAND SINKS HAVE LITTLE OR NO HOT WATER FLOW DUE TO DAMAGED FAUCETS, THE REAR DISH ROOM FAUCET HAS A TUBE FROM A VACUUM SLIPPED ON THE SPIGOT.HAVE ALL PLUMBING REPAIRED TO CODE. BOTH FOOD PREP AREAS HAVE A WORKING HAND SINK AT THIS TIME.
    • 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 utensils shall be thoroughly cleaned and sanitized after each usage. THE DRAWER COOLER SEALS AND FRAMES ARE DIRTY, THE PRODUCE CUTTING BOARD IS STAINED AND THE COOLER RACKS HAVE SOME FOOD DEBRIS. THE SILICNE SPATULAS ARE STAINED BROWN. WASH, RINSE AND SANITIZE THE EQUIPMENT AND UTENSILS IN DETAIL.
    • 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. CLEAN THE DIRTY WALK IN COOLER FLOORS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE BACKFLOW DEVICE NEXT TO THE MOP SINK LEAKS, REPAIR THE DEVICE. THE DISH SPRAYER LEAKS REPAIR LEAK.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEAN AND SANITIZE THE DIRTY ICE SCOOP HOLDER.
  29. Réinspection des toiles

    0 infraction

  30. Suppression des étiquettes

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Over 25 small flies were found in the utility area and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Reseal all of the damaged pipe insulation in the dish room and utility area.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Clean the small fly waste off of the walls and ceilings.
  31. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The reach in deli refrigerator is holding roasted tomato relish, tuna salad, chicken salad and potato salad at 55 to 57.3 f, sour cream dip, sliced turkey at 47.8 f to 50 f. Cooler tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
    • 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. The reach in deli refrigerator is holding roasted tomato relish, tuna salad, chicken salad and potato salad at 55 to 57.3 f, sour cream dip, sliced turkey at 47.8 f to 50 f. Six pounds of product valued at $50.00 was discarded at this time. The hot pastrami was found at 105 f, the pastrami was reheated above 165 f internal temperature at this time. All hot food shall be stored at a temperature of 140F or higher.
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. The high temperature dish machine has a 147 f final rinse temperature. The dish machine was tagged held for inspection until re-inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection. The 3-compartment sink was set up with sanitizer at this time.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Over 25 small flies were found in the utility area and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.
    • 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. Reseal all of the damaged pipe insulation in the dish room and utility area.
    • 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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 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. Clean the small fly waste off of the walls and ceilings.

Établissements inspectés à proximité

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