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JEWEL FOOD STORE #2500

1340 S CANAL ST, CHICAGO, IL 60607 · Grocery Store

Résumé des inspections

JEWEL FOOD STORE #2500 a été inspecté 28 fois par Chicago Department of Public Health depuis le 3 décembre 2013. La dernière inspection, le 25 mars 2026, a relevé 8 infractions.

Aucune des 28 inspections au dossier n’a été exempte d’infractions. Au cours des 12 derniers mois, il y a eu 2 inspections et 15 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 14 fois dans 10 inspections distinctes, la plus récente le 10 février 2023. 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 9 fois dans 6 inspections distinctes, la plus récente le 25 mars 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 25 mars 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 8 février 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 44 fois dans 19 inspections distinctes, la plus récente le 5 mai 2025. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

À propos de ces données

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

28 inspections

  1. Plainte abrégée

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT HANDSINK IN THE MEAT PROCESSING AREA NEXT TO 3-COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN. COS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • REAR EXIT DOUBLE DOOR NOT PROTECTED, APPROXIMATELY 1/4 INCH GAP AT BOTTOM OF DOORS. INSTD TO REPAIR, HAVE TIGHT FITTING AND OUTER OPENINGS PROTECTED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • STAINED CUTTING BOARD IN SEAFOOD PREP AREA. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUST DEPOSITS ON WIRE SHELVING IN JUICE/VEGETABLE PREP AREA. INSTD TO REMOVE RUST AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK CRATES IN BAKERY USED AS STORAGE AND SHELVING. INSTRUCTED TO REMOVE AND PROVIDE APPROPRIATE SHELVING FOR ITEMS AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • DELI DEPARTMENT 3-COMPARTMENT SINK FAUCETS LEAKING. MEAT DEPARTMENT 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • HOLE/GAP IN FLOOR IN DELI WAREWASHING AREA IN FRONT OF 3-COMPARTMENT SINK. INSTD TO REPAIR SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MISSING WALL COVING IN MEAT PREP AREA NEAR 3-COMPARTMENT SINK. INSTD TO PROVIDE COVING AND MAINTAIN
  2. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDWASH SINK NOT ACCESSIBLE IN FRUIT PREP AREA WHERE EMPLOYEES ACTIVELY CUTTING FRUIT AT TIME OF INSPECTION. HANDWASH SINK IS CLOGGED AND BASIN FILLED WITH WASTE WATER. INSTD TO HAVE HANDWASH SINK ACCESSBILE AND PROPERLY DRAINING AT ALL TIMES. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION. PLUMBER ARRIVED AND REPAIRED HANDWASH SINK TO BE FULLY FUNCTIONAL AND PROPERLY DRAINING BY END OF INSPECTION
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • REAR EXIT DOUBLE DOOR NOT PROTECTED, APPROXIMATELY 1/4 INCH GAP AT BOTTOM OF DOORS. INSTD TO REPAIR, HAVE TIGHT FITTING AND OUTER OPENINGS PROTECTED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUST DEPOSITS ON WIRE SHELVING IN JUICE/VEGETABLE PREP AREA. INSTD TO REMOVE RUST AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • STAINED CUTTING BOARD IN SEAFOOD PREP AREA. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • DELI DEPARTMENT 3-COMPARTMENT SINK FAUCETS LEAKING. MEAT DEPARTMENT 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MISSING WALL COVING IN MEAT PREP AREA NEAR 3-COMPARTMENT SINK. INSTD TO PROVIDE COVING AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • HOLE/GAP IN FLOOR IN DELI WAREWASHING AREA IN FRONT OF 3-COMPARTMENT SINK. INSTD TO REPAIR SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE.
  3. Toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE STAINLESS STEEL STORAGE RACKS IN THE DISHWASHING AREA OF THE DELI.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • REPAIR THE DRAIN LINE WATER LEAKS BELOW THE EXPOSED HAND WASHING SINK IN THE BAKERY PREP AREA AND UNDER THE 3-COMPARTMENT SINK IN THE PRODUCE CUTTING ROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FLOOR OF THE DELI DISHWASHING AREA UNDER THE STORAGE RACKS. CLEAN THE BASEBOARD BEHIND THE 3-COMPARTMENT SINK IN THE DELI AREA. CLEAN THE WALLS AND CEILING TILES IN THE DELI PREP AND DISHWASHING AREA.
  4. Plainte

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDS IN EMPLOYEE RESTROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLERS OBTAINED HAND SOAP FOR THE HAND SINK DURING THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT THE HAND-SINK IN THE BAKERY PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE MEAT DEBRIS INSIDE THE MEAT PACKAGING MACHINE IN THE MEAT DEPARTMENT. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF THIS PACKAGING MACINE. MUST MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILDUP ON THE FLOOR UNDER COOKING EQUIPMENT AT THE REAR DELI PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Plainte

    2 infractions

    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED FACILITY SERVING PREPACKAGED FRESHLY SQUEEZED JUICE. OBSERVED NO CONSUMER WARNING LABEL ON PREPACKAGED JUICE OR HACCP PLAN ON SITE. INSTRUCTED MANAGER TO PROVIDE A HACCP PLAN OR WARNING LABEL FOR PREPACKAGED JUICES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. ALL JUICES HAVE BEEN REMOVED FROM THE SALES FLOOR AND WILL NOT BE SOLD UNTIL PROPER LABELS ARE ATTACHED, OR A HACCP PLAN IS PROVIDED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK CRATES BEING USED AS SHELVING IN WALK-IN COOLERS THROUGHOUT THE FACILITY. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING, FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
  6. Toiles

    4 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED TCS FOOD (CHICKEN WINGS) IN THE HOT-HOLDING UNIT AT AN IMPROPER HOT TEMPERATURE IN THE DELI/FRYING FOOD PREP AREA. THE TEMPERATURE OF THE SAID FOOD ITEM RANGED BETWEEN 100F-105F IN THE UNIT. INSTRUCTED TO HOLD ALL HOT TCS FOODS AT 135F OR HIGHER AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAKY FAUCET AND LEAKY FAUCET BASE ON THE BAKERY PREP THREE-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED WASTE RECEPTACLE INSIDE THE UNISEX EMPLOYEE WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HEAVY DUST BUILD UP ON THE CEILING VENT IN THE BAKERY DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
  7. Plainte

    2 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE TEMPERATURE OF HOT WATER SANITIZING FINAL RINSE AT 119.0F INSIDE HIGH TEMPERATURE DISH MACHINE. HOT WATER SANITIZING RINSE INSIDE HIGH TEMPERATURE DISH MACHINE MUST BE BETWEEN 180-194.0F. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED TEMPERATURE OF WASH SOLUTION AT 123.0F INSIDE OF HIGH TEMPERATURE DISH MACHINE. TEMPERATURE OF WASH SOLUTION INSIDE A HIGH TEMPERATURE DISH MACHINE MUST BE AT A MINIMUM OF 150.0F. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED. DISH MACHINE HAS BEEN TAGGED AND CALLED FOR REPAIR.
  8. Toiles

    1 infraction

    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • OBSERVED NO HOT WATER THROUGHOUT DELI PREP AND STARBUCKS AREA. WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100.0F OR ABOVE AND WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT 110.0F OR ABOVE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. PLUMBER ARRIVED ON SITE TO FIX HOT WATER ISSUE. WATER TEMPERATURE READING AT 100.0F AT HAND SINKS AND WATER TEMPERATURE AT 3-COMPARTMENT READING AT 110.0F.
  9. Plainte

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE FLOOR AROUND THE TRASH COMPACTOR IN THE REAR STORAGE AREA.
  10. Plainte

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE FAN COVERS IN THE DELI WALK-IN COOLER TO REMOVE DUST OBSERVED. CLEAN BOTTOM OF FRYERS IN DELI AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE FLOORS IN MEAT COOLER, STORAGE AREA AND DAIRY COOLER. ALSO CLEAN FLOOR DRAINS IN BAKERY AREA AND AT VARIOUS SINKS IN PREP AREAS WHERE NEEDED. CLEAN THE INTERIOR OF THE LIGHT SHIELD IN THE DELI WALK-IN COOLER.
  11. Plainte

    1 infraction

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED TCS FOOD @FRIED CHICKEN IN HOT HOLD UNIT AT IMPROPER HOT TEMPERATURE IN THE DELI/FRYING FOOD PREP AREA. THE TEMPERATURE OF THE SAID FOOD ITEM RANGED BETWEEN 96.OF-121.5F IN THE UNIT. GENERAL MANAGER INSTRUCTED CFM TO DISCARD ALL FRIED CHICKEN (4OLBS) @ $80 DURING TIME OF INSPECTION.INSTRUCTED TO HOLD ALL HOT TCS FOODS AT AT LEAST 135F OR HIGHER AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  12. Plainte abrégée

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • KNIVES IN MEAT DEPARTMENT AND FRESH FRUIT CUT DEPT MUST BE PROPERLY STORED WHEN NOT IN USE. FOUND KNIVE STUCK IN OPEN DRAIN IN 3 COMPARTMENT SINK. CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BULK MUFFIN, BAGEL AND ROLL CASE IN NEED OF SNEEZE GUARD TO BE REPOSITIONED TO BE MORE EFFECTIVE OR REMOVE FOOD PRODUCT. CORRECT AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • HOT WATER HANDLE IN DELI HANDSINK IN NEED OF REPAIR. FAUCET IN NEED OF REPAIR. CORRECT AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • CHEMICAL HOSES IN STARBUCKS IN NEED OF SHORTENING. CORRECT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN ALL SERVICE DEPARTMENT AND GROCERY BACK ROOMS IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS UNDER AND AROUND ALL EQUIPMENT. WALLS IN DELI AND BAKERY IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN NEED OF COVING IN ALL SERVICE DEPARTMENTS. MUST INSTALL AND MAINTAIN.
  13. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HANDSOAP IN CUSTOMER BATHROOM LOCATED AT FRONT OF STORE. CONTAINER FOUND EMPTY. MANAGER REFILLED CONTAINER AT TIME OF INSPECTION. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE: FOUND WINGS AT WING BAR AT 119.4 DEGREES, FOUND WINGS AND CHICKEN TENDERS AT CHICKEN HOT HOLDING CASE AT 118.6, AND PIECES OF GRILLED CHICKEN AT 121.2 DEGREES. ALL CHICKEN HAS BEEN DISCARDED AT THIS TIME. TOTAL VALUE $137.00 20 LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • KNIVES IN MEAT DEPARTMENT AND FRESH FRUIT CUT DEPT MUST BE PROPERLY STORED WHEN NOT IN USE. FOUND KNIVE STUCK IN OPEN DRAIN IN 3 COMPARTMENT SINK. CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BULK MUFFIN, BAGEL AND ROLL CASE IN NEED OF SNEEZE GUARD TO BE REPOSITIONED TO BE MORE EFFECTIVE OR REMOVE FOOD PRODUCT. CORRECT AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • HOT WATER HANDLE IN DELI HANDSINK IN NEED OF REPAIR. FAUCET IN NEED OF REPAIR. CORRECT AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • CHEMICAL HOSES IN STARBUCKS IN NEED OF SHORTENING. CORRECT AND MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • WHEN WATER IS DRAINING FROM A 3 COMPARTMENT SINK TO OPEN DRAIN SITE WATER OVERFLOWS DRAIN ONTO FLOOR. INSTRUCTED TO CORRECT DRAIN AND MAINTAIN. PLUMBER ARRIVED TO CORRECT DRAIN. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN ALL SERVICE DEPARTMENT AND GROCERY BACK ROOMS IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS UNDER AND AROUND ALL EQUIPMENT. WALLS IN DELI AND BAKERY IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN NEED OF COVING IN ALL SERVICE DEPARTMENTS. MUST INSTALL AND MAINTAIN.
  14. Plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL SPLASH GUARD AT EXPOSED HAND SINK IN MEAT PREP AREA. MUST REPAIR BROKEN HANDEL ON REACH-IN DISPLAY COOLER IN DELI AND MEAT PREP AREAS. REPAIR CAULKING AROUND EXPOSED HAND SINK IN THE DELI AREA. ALSO, REPAIR DETACHED COUNTER TOP NEXT TO THE EXPOSED HAND SINK IN THE STAFF BREAK-ROOM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS IN THE BAKERY, DELI, MEAT PREP AREA, PRODUCE ROOM, AND BOTH PUBLIC TOILET ROOMS. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY PIPE ON EXPOSED HAND SINK IN THE BAKERY AND DELI. ALSO, REPAIR BOTTOM LEAK AT WALK IN OVEN IN BAKERY AREA. INSTRUCTED TO MAINTAIN.
  15. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL SPLASH GUARD AT EXPOSED HAND SINK IN MEAT PREP AREA. MUST REPAIR BROKEN HANDEL ON REACH-IN DISPLAY COOLER IN DELI AND MEAT PREP AREAS. ALSO, REPAIR DETACHED COUNTER TOP NEXT TO THE EXPOSED HAND SINK IN THE STAFF BREAK-ROOM.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN DUST ACCUMULATION FROM CEILING VENTS IN BAKERY PREP AREA. CLEAN DRIED FOOD DEBRIS FROM MICROWAVE OVENS IN BAKERY AND STAFF BREAK-ROOM. CLEAN UNKNOWN SUBSTANCE FROM GLASS DOORS OF REACH-IN MILK COOLERS.
    • 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 FLOOR CORNERS IN THE MEAT, DELI, BAKERY PREP AREAS, STAFF BREAK-ROOM, AND IN ALL WALK IN COOLERS AND FREEZERS THROUGHOUT DOCK AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM BAKERY HOOD AND FILTERS. ALSO, REPAIR HOLE IN WALL IN CHEMICAL ROOM LOCATED IN THE STAFF BREAK-ROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE BURNED OUT LIGHTS IN THE MEAT PREP AND CHEESE COOLER. ALSO, CLEAN UNKNOWN SUBSTANCE FROM LIGHT SHIELD IN FISH COOLER.
  16. Plainte

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR ICE MACHINE IN STAR BUCKS, SOUP COOKER INTERIOR IN DELI AREA, FAN GUARDS IN JUICE STATION, INTERIOR REACH-IN COOLER SHELF IN DELI AREA, VENTS ABOVE BAKERY OVENS, AND FOOD CART INSIDE WALK-IN DELI COOLER ALL NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN DAILY,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN VARIOUS AREAS, OLD POP STATION AREA BY DELI, PRODUCE AREA AND REAR STORAGE AREA UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL ABOVE THREE COMPARTMENT SINK IN JUICE PRODUCTION STATION NOT CLEAN, ATTACHED LIGHT SHIELD ON CEILING IN DELI AREA WALK-IN COOLER AND PRODUCE VEGGIE AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MISSING SEAL AT EXPOSED HAND SINK AND FAUCET LEAKING AT THREE COMPARTMENT SINK IN DELI PREP AREA,
  17. Réinspection de la plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SOME LIGHT BULBS MISSING AT ROTISSERIE HOT HOLDING UNIT, INSTRUCTED TO PROVIDE,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • WALK-IN FREEZER FLOOR IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN FLOOR SURFACES,
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELD MISSING IN WALK-IN FREEZER BAKERY AREA, INSTRUCTED TO PROVIDE,
  18. Plainte

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED FROM AND REVOLVING DOORS NOT RODENT PROOF, APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, INSTRUCTED TO PROPERLY SEAL AND MAINTAIN, SERIOUS VIOLATION: 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SOME LIGHT BULBS MISSING AT ROTISSERIE HOT HOLDING UNIT, INSTRUCTED TO PROVIDE, AND KNOBS TO HOT HOLDING CONTAINERS MISSING, INSTRUCTED TO PROVIDE,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • HOT HOLDING CHICKEN UNIT NOT CLEAN AT DELI AREA, AND SOME BADLY STAINED DRAPES IN MEAT CASES, INSTRUCTED TO DETAIL CLEAN DAILY AND REPLACE DRAPES,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • WALK-IN FREEZER FLOOR IN POOR REPAIR, FLOOR NOT SEALED IN JUICE PREP AREA, AND FLOOR NOT CLEAN IN DAILY AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN FLOOR SURFACES,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • LIGHT SHIELD NOT CLEAN IN BAKERY PREP AREA AND MEAT MARKET WALK-IN COOLER, INSTRUCTED TO CLEAN DAILY,
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELD MISSING IN WALK-IN FREEZER BAKERY AREA, INSTRUCTED TO PROVIDE,
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • SOME THERMOMETERS NOT CONSPICUOUSLY SEEN IN SOME DISPLAY UNITS, AND NO WORKING THERMOMETER INSIDE DAIRY COOLER, INSTRUCTED TO PROVIDE AND BETTER MAINTAIN,
  19. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY WIRE STORAGE RACKS IN PRODUCE AND JUICE PREP AREA. INSTD TO REMOVE RUST/REPLACE UNITS. EXTERIOR SIDES OF DISHMACHINE WITH LIME/CALCIUM BUILD UP. INSTD TO REMOVE LIME BUILD-UP. MISSING SIDE PANEL OF BAGEL CASE. REPLACE SAME. EXCESSIVE ICE ACCUMULATION AT INTERIOR OF VEGETABLE DISPLAY/STORAGE FREEZERS. INSTD TO REMOVE EXCESSIVE ICE. REMOVE SHELF LINING FROM BOTTOM OF PREP TABLE IN BAKERY AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLES IN WALL AND RUSTY SURFACES NOTED BEHIND MEAT 3-COMPARTMENT SINK. INSTD TO REPAIR WALL SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SMALL LEAK AT PIPE UNDER EXPOSED HANDSINK IN DELI DISHWASHING AREA. REPAIR SAME.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MEAT DISPLAY CASE MISSING THERMOMETER IN MIDDLE CASE. REPLACE SAME.
  20. Réinspection des toiles

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR OF ALL DELI COOLERS, INCLUDING RUBBER GASKETS AND DOOR TRACKS, PIZZA ROLLING CART, INTERIOR BOTTOM OF UPRIGHT DELI FREEZER, BOTTOM SHELVES OF DELI WALK-IN COOLERS, WELLS OF STEAM TABLE AT CHICKEN WING UNIT, AND FAUCET HANDLES OF EXPOSED HANDSINK IN MEAT PREP AREA, NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR IN REAR MEAT PREP AREA AND IN MEAT WALK-IN COOLER IN POOR REPAIR, PEELING PAINT AND STAINED WITH GREEN/BLACK SUBSTANCE. INSTD TO REPAIR SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL BEHIND MEAT 3-COMPARTMENT SINK NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SPLASHGUARD MISSING INBETWEEN EXPOSED HANDSINK AND PREP SINK IN JUICING PREP AREA. PROVIDE SAME.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INTERNAL THERMOMETERS MISSING FOR SMALL DELI COOLERS. PROVIDE SAME
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLUTTER IN REAR DELI STORAGE CLOSET. STOCK ON FLOOR. INSTD TO ORGANIZE AREA.
  21. Toiles

    10 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • DELI COOLER CURRENTLY IN USE, IN POOR REPAIR, INTERNAL TEMPERATURE OF 47.6F. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. INSTD TO UTILIZE OTHER REFRIFERATION ON SITE. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN DELI COOLER: CONTAINERS OF PASTA SALAD 45.9F, PACKAGES OF SLICED TURKEY AND HAM DELI MEATS, AND SLICED DELI CHEESE RANGING FROM 46.9F-48.0F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • DELI 3-COMPARTMENT SINK CURRENTLY SET UP AND IN USE, IN POOR REPAIR. WASTE WATER WITH FOUL ODOR BACKING UP FROM DRAIN AND ACCUMULATING ONTO FLOOR WHEN DRAINING SINK. INSTD TO REPAIR SAME. INSTD TO CITATION ISSUED 7-38-030 CRITICAL.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • WORN CAULKING WITH BLACK SUBSTANCE ON BASE OF 3-COMPARTMENT SINK AND WALL AT MEAT, BAKERY AND DELI 3-COMPARTMENT SINKDS. INSTD TO REPAIR SAME. RUST NOTED BEHIND PREP TABLE IN PRODUCE PREP AREA. REMOVE RUST.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR OF ALL DELI COOLERS, INCLUDING RUBBER GASKETS AND DOOR TRACKS, PIZZA ROLLING CART, INTERIOR BOTTOM OF UPRIGHT DELI FREEZER, BOTTOM SHELVES OF DELI WALK-IN COOLERS, WELLS OF STEAM TABLE AT CHICKEN WING UNIT, AND FAUCET HANDLES OF EXPOSED HANDSINK IN MEAT PREP AREA, NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR IN REAR MEAT PREP AREA AND IN MEAT WALK-IN COOLER IN POOR REPAIR, PEELING PAINT AND STAINED WITH GREEN/BLACK SUBSTANCE. INSTD TO REPAIR SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL BEHIND MEAT 3-COMPARTMENT SINK NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • STOPPERS AT 3RD BASIN OF BAKERY DEPT, 3RD BASIN OF SEAFOOD DEPT, AND 2ND BASIN OF MEAT DEPT IN POOR REPAIR. STARBUCKS 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME. SPLASHGUARD MISSING INBETWEEN EXPOSED HANDSINK AND PREP SINK IN JUICING PREP AREA. PROVIDE SAME.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INTERNAL THERMOMTERS MISSING FOR SMALL DELI COOLERS. PROVIDE SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLUTTER IN REAR DELI STORAGE CLOSET. STOCK ON FLOOR. INSTD TO ORGANIZE AREA.
  22. Plainte abrégée

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF PIZZA OVEN IN DELI PREP AREA, DUST BUILD-UP FROM FAN GAURDS AND COILS IN WALK-IN COOLER INSIDE DELI DISHWAHING AREA, ALL UNCLEAN EQUIPMENT STORED ON UPPER SHELVES IN MEAT PREP ROOM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS IN MEAT PREP ROOM, IN DELI PREP AREA, AND IN SMALL STORAGE ROOM INSIDE BREAK ROOM.(GREASE AND RUSTY LOOKING BUILD-UP NOTICED).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS AND CEILING TILES IN DELI DISHWAHING AREA, CLEAN WALLS AND DOORS TO ENCLOSED STORAGE AREA NEAR MOP SINK. REPAIR BOTTOM SECTION OF WALL IN BAKERY PREP AREA NEAR PROOFER BOXES. CLEAN GREASE BUILD-UP FROM WALLS BEHIND COOKING EQUIPMENT IN DELI PREP AREA. CLEAN FOOD SPLATTERS FROM WALLS INSIDE BUTCHER'S MEAT PREP ROOM.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND COOLERS WHERE MISSING
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL ARTICLES AND CONSUMABLE ITEMS STORED ON FLOORS(INCLUDING DISPLAYS MUST BE PROPERLY STORED 6 INCHES OFF THE FLOORS THROUGHOUT ALL AREAS
  23. Plainte

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • VARIETIES(REGULAR AND SALT & VINEGAR) OF FRIED CHICKEN ON SELF-SERVICE HOT HOLDING UNIT FOUND AT IMPROPER TEMPERATURES OF: 119.5F, AND 124.1F. ALL COOKED FOODS MUST BE HELD AT AN INTERNAL TEMPERATURE OF 140 DEGREES OR ABOVE. INSTRUCTED TO REMOVE ALL PRODUCT FOUND AT IMPROPER TEMPERATURES. 5LB VALUED AT $15 DISCARDED.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • NO DOCUMENTATION RECORDED FOR JUICING PROCESS FOR TODAY, AND PRODUCT WAS PUT OUT ON DISPLAY FOR SALE. INSTRUCTED TO REMOVE PRODUCT FROM SALE AND TO FOLLOW APPROVED PROCEDURE WHICH INCLUDES DOCUMMENTING THE TIME THE PRODUCT WAS JUICED ALONG WITH THE TEMPERATURE. 178LB VALUED AT $266.72 DISCARDED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF HOT BOX AND PIZZA OVEN IN DELI PREP AREA, DUST BUILD-UP FROM FAN GAURDS AND COILS IN WALK-IN COOLER INSIDE DELI DISHWAHING AREA, ALL UNCLEAN EQUIPMENT STORED ON UPPER SHELVES IN MEAT PREP ROOM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS IN MEAT PREP ROOM, IN DELI PREP AREA, AND IN SMALL STORAGE ROOM INSIDE BREAK ROOM.(GREASE AND RUSTY LOOKING BUILD-UP NOTICED).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS AND CEILING TILES IN DELI DISHWAHING AREA, CLEAN WALLS AND DOORS TO ENCLOSED STORAGE AREA NEAR MOP SINK. REPAIR BOTTOM SECTION OF WALL IN BAKERY PREP AREA NEAR PROOFER BOXES. CLEAN GREASE BUILD-UP FROM WALLS BEHIND COOKING EQUIPMENT IN DELI PREP AREA. CLEAN FOOD SPLATTERS FROM WALLS INSIDE BUTCHER'S MEAT PREP ROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN BAKERY PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND COOLERS WHERE MISSING.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL ARTICLES AND CONSUMABLE ITEMS STORED ON FLOORS(INCLUDING DISPLAYS MUST BE PROPERLY STORED 6 INCHES OFF THE FLOORS THROUGHOUT ALL AREAS.
  24. Plainte abrégée

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF METAL ROLLING STORAGE CABINETS IN BAKERY PREP AREA, ON SHELVES UNDERNEATH PREP TABLES, AND INTERIORS OF BOTH SECTIONS OF THE HOT HOLDING UNIT IN DELI PREP AREA, AND DUST BUILD-UP ON FAN GAURDS AND COILS INSIDE WALK-IN COOLER INSIDE REAR DELI PREP AREA. CLEAN SHELVES NEAR MEAT WRAPPER IN MEAT PROCESSING ROOM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS INSIDE SMALL STORAGE ROOMS, INSIDE BAKERY WALK-IN COOLER, BEHIND COOLERS IN REAR DELI PREP AREA WHERE WALK-IN COOLER IS LOCATED, AND IN REAR STORAGE ROOM NEAR MOP SINK(DIRT, DEBRIS, FOOD). SEAL LOOSE BASEBOARDS AND REPAIR FLOOR TILES IN BAKERY PREP AREA
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL ALL VISIBLE HOLES IN WALLS THROUGHOUT ALL PREP AND STORAGE AREAS. REPLACE MISSING WALL CORNER PANEL IN MEAT PROCESSING ROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN BAKERY PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL ARTICLES STORED IN STORAGE ROOMS MUST BE PROPERLY STORED 6 INCHES OFF THE FLOOR
  25. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • HOT HOLDING FACILITIES NOT MAINTAINING ADEQUATE TEMPERATURE. TOP COMPARTMENT OF 2-DOOR HOT BOX FOUND AT IMPROPER INTERNAL TEMPERATURE, AIR TEMP RECORDED AT 103.9 DEGREES. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND HAVE IT SERVICED. ALSO FOUND HOT HOLDING UNIT FOR CHICKEN WINGS AT THE END OF THE SALAD BAR NOT MAINTAINING ADEQUATE TEMPERATURE. HEATING ELEMENT NOT GENERATING HEAT OF 140 DEGREES OR ABOVE, MUST REPLACE. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM THIS UNIT UNTIL REPAIRED. BOTH UNITS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • CHICKEN WINGS IN HOT BOX IN DELI PREP AREA FOUND AT 103.2 AND 98.1 DEGREES, CHICKEN WINGS ON WING BAR(AT THE END OF THE SALAD BAR FOUND AT 110.4F, 110.3F, 126.3F. ALL COOKED CHICKEN MUST BE HELD AT 140 DEGREES OR ABOVE IN HOT HOLDING EQUIPMENT UNTIL SERVED. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF METAL ROLLING STORAGE CABINETS IN BAKERY PREP AREA, ON SHELVES UNDERNEATH PREP TABLES, AND INTERIORS OF BOTH SECTIONS OF THE HOT HOLDING UNIT IN DELI PREP AREA, AND DUST BUILD-UP ON FAN GAURDS AND COILS INSIDE WALK-IN COOLER INSIDE REAR DELI PREP AREA. CLEAN SHELVES NEAR MEAT WRAPPER IN MEAT PROCESSING ROOM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS INSIDE SMALL STORAGE ROOMS, INSIDE BAKERY WALK-IN COOLER, BEHIND COOLERS IN REAR DELI PREP AREA WHERE WALK-IN COOLER IS LOCATED, AND IN REAR STORAGE ROOM NEAR MOP SINK(DIRT, DEBRIS, FOOD). SEAL LOOSE BASEBOARDS AND REPAIR FLOOR TILES IN BAKERY PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL ALL VISIBLE HOLES IN WALLS THROUGHOUT ALL PREP AND STORAGE AREAS. REPLACE MISSING WALL CORNER PANEL IN MEAT PROCESSING ROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN BAKERY PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL ARTICLES STORED IN STORAGE ROOMS MUST BE PROPERLY STORED 6 INCHES OFF THE FLOOR
  26. Réinspection de la plainte

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE PEELING PAINT FROM REACH IN COOLER SHELVES IN DELI PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REMOVE HEAVY DUST BUILD UP FROM WALLS AND CEILINGS IN THE DELI PREP AREA AND THE PHARMACY.
  27. Plainte

    5 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • HAND SINK IN DELI PREP AREA COMPLETELY CLOGGED AND NOT DRAINING PROPERLY. MUST REPAIR AND MAINTAIN SINK. CRITICAL CITATION ISSUED 7-38-030
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 15 LIVE FRUIT FLIES IN BAKERY PREP AREA RESTING ON WALLS AND EQUIPMENT. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE PEELING PAINT FROM REACH IN COOLER SHELVES IN DELI PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REMOVE HEAVY DUST BUILD UP FROM WALLS AND CEILINGS IN THE DELI PREP AREA AND THE PHARMACY.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK IN THE PRODUCE PREP AREA. PROPERLY REATTACH THE PRODUCE PREP AREA HAND SINK AND REPAIR THE SLOW DRAIN. MUST REPAIR BROKEN FAUCET HANDLE AT THREE COMPARTMENT SINK IN STARBUCKS PREP AREA.
  28. Licence

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN EXTERIOR SURFACES AND INTERIOR BOTTOM OF FRYERS IN DELI/KITCHEN TO REMOVE GREASE. DEFROST TWO DOOR FREEZER IN BAKERY AREA WHERE FROZEN CAKES STORED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR DRAIN/GRATE IN BAKERY AREA AT PREP TABLE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE STAINED CEILING TILE ABOVE DISHWASHER IN BAKERY AREA. CLEAN WALLS IN WALK-IN COOLER OF DELI KITCHEN (CDI).

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