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JEWELL EVENTS CATERING

424 N WOOD ST, CHICAGO, IL 60622 · Restaurant (Catering)

Résumé des inspections

JEWELL EVENTS CATERING a été inspecté 19 fois par Chicago Department of Public Health depuis le 19 juillet 2010. La dernière inspection, le 14 avril 2023, n'a relevé aucune infraction.

2 des 19 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 : Ravageurs, Nettoyage et désinfection et Contrôle de la température des aliments.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • 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 7 fois dans 5 inspections distinctes, la plus récente le 23 septembre 2020. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 4 fois dans 3 inspections distinctes, la plus récente le 23 septembre 2020. 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 2 fois dans 2 inspections distinctes, la plus récente le 14 septembre 2015. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 6 mars 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé une fois le 9 août 2017. Par exemple : MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE

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.

19 inspections

  1. Toiles

    0 infraction

  2. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN REAR CAKE DECORATING AREA.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DOIT ÉTIQUETER LES CONTENEURS DE STOCKAGE DES ALIMENTS SI LES ALIMENTS NE SONT PAS DANS L'EMBALLAGE ORIGINAL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP ON FRYER CABINETS,GRILL TABLE,LOWER SHELVES OF PREP TABLES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPAIR OR REPLACE DAMAGED WALL IN MOP SINK CLOSET BEHIND DOOR,INTERIOR DOOR PANEL OF FRONT WALK IN COOLER AND EXTERIOR KICK PLATE OF FRONT WALK IN FREEZER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR STORAGE AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP ,DISH AND STORAGE AREAS.MUST REMOVE EXCESSIVE ICE BUILD UP FROM FLOOR IN FRONT WALK IN FREEZER.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.
  3. Toiles

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD COCKROACHES THROUGHOUT MAIN PREP AREA, NEAR DISH WASHING AREA, AND IN DRY STORAGE ROOM. INSTRUCTED TO REMOVE AND MAINTAIN FACILITY FREE OF DEAD PESTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN AND BROKEN GASKETS ON DOORS LEADING TO WALK-IN FREEZER AND WALK-IN COOLER STORING SAUCES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED BUILD UP OF BLACK AND PINK SLIME ON INTERIOR OF ICE MACHINE USED TO PRODUCE ICE NOT CONSUMED BY HUMANS. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN.
  4. Réinspection de la plainte

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO EXPOSED HAND WASHING SINK IN REAR MAIN KITCHEN FOOD PREP AREA BY 3-COMPARTMENT SINKS AND ANOTHER HAND WASHING SINK IS NEEDED IN MAIN KITCHEN FOOD PREP AREA NEAR FOOD PREP AREAS. INSTRUCTED PIC TO INSTALL A HAND WASHING SINKS WITH HOT AND COLD RUNNING WATER SOAP AND HAND TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER #6 AND IN REAR DRY STORAGE ROOMS. MUST REPAINT OR REPLACE SHELVING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN LIGHT SHIELDS COVERS THROUGHOUT MAIN KITCHEN PREP AREA AND PASTRIES AREA AND MUST MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  5. Plainte

    23 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS MASKS, GLOVES, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO EXPOSED HAND WASHING SINK IN REAR MAIN KITCHEN FOOD PREP AREA BY 3-COMPARTMENT SINKS AND ANOTHER HAND WASHING SINK IS NEEDED IN MAIN KITCHEN FOOD PREP AREA NEAR FOOD PREP AREAS. INSTRUCTED PIC TO INSTALL A HAND WASHING SINKS WITH HOT AND COLD RUNNING WATER SOAP AND HAND TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOOD ICE NOT PROTECTED FROM CONTAMINATION. OBSERVED BLACK AND BROWN SLIME SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MACHINE. SLIME LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR CONTACT SURFACES CLEAN AND SANITIZE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. MUST PROVIDE AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED APPROXIMATELY 20 RAT DROPPINGS ON FLOOR UNDERNEATH STORAGE SHELVING NEAR TO EXIT DOOR AND ON THE UPPER WAREHOUSE STORAGE SHELVING. INSTRUCTED TO CLEAN AND SANITIZE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZED OR ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED REAR EXIT DOOR NOT RODENT PROOF. DOOR HAS APPROXIMATELY 2 INCHES OPENING ON BOTTOM DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT N USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER #6 AND IN REAR DRY STORAGE ROOMS. MUST REPAINT OR REPLACE SHELVING.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED 3-COMPARTMENT SINK NOT PROPERLY MAINTAINED IN REAR MAIN KITCHEN DISHWASHING AREA. OBSERVED WATER WITH FOOD PARTICLES BACKING UP FROM 2ND COMPARTMENT SINK INTO 1ST COMPARTMENT SINK WHEN WATER IS RELEASED FROM 3-COMPARTMENT SINK THEN SLOW DRAINING. INSTRUCTED TO REPAIR SINK AND MAINTAIN. PREMISES HAS HIGH TEMPERATURE DISH MACHINE TO USE FOR WASH RINSE AND SANITIZE MULTI-USE UTENSILS.PRIORITY FOUNDATION VIOLATION 7-38-025. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DIRT DUST AND DEBRIS ON FOOD STORAGE SHELVING IN REAR MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • ADDITIONAL WATER PRESSURE NEEDED AT THE HAND WASHING SINK IN WOMEN'S WASHROOM. MUST REPAIR AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HAND WASHING SINK IN MEN'S WASHROOM DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK IN SALAD WASHING STATION. MUST REPAIR AND MAINTAIN. MUST REPAIR SMALL LEAK AT THE DRAIN PIPE AT THE REAR 3-COMPARTMENT SINK AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINE, ESPRESSO MACHINES AND MOP SINK. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDERNEATH COOKING EQUIPMENT IN MAIN KITCHEN AREA AND PASTRY PREP AREA AND UNDERNEATH DISHWASHING AREAS. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED VENTILATION VENTS IN MAIN KITCHEN AREA WITH HEAVY DUST ACCUMULATION. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUST BUILD UP ON WALL BEHIND VENTILATION HOOD AND ON CEILING ABOVE PREP TABLES IN PASTRY PREP AREA. MUST CLEAN MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN LIGHT SHIELDS COVERS THROUGHOUT MAIN KITCHEN PREP AREA AND PASTRIES AREA AND MUST MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A FEW LIGHT BULBS BURN OUT ABOVE PREP TABLES IN FOOD PREPARATION AREAS. MUST REPLACE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DUST ACCUMULATED ON CEILING VENTILATION FANS INSIDE ALL WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  6. Réinspection des toiles

    0 infraction

  7. Toiles

    5 infractions

    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • THE THERMOMETER FOR THE WASH GAUGE FOR THE HIGH TEMPERATURE DISHMACHINE WAS NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE TEMPERATURE GAUGE. SERIOUS VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE DEBRIS ON TOP OF THE STACKED OVENS AT THE END OF THE COOK'S LINE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR THE INSIDE OF THE DOOR TO COOLER #12 WHERE EXPOSED INSULATION IS PRESENT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST INSTALL LIGHT SHIELDS WHERE MISSING IN THE PASTRY PREP AREA AND DECORATING ROOM.
    • 70. PAS DE RÈGLEMENT SUR L ' ÉLIMINATION
      • OBSERVED CIGARETTE BUTTS IN AN ASHTRAY ON TOP OF A FILE CABINET IN THE WAREHOUSE STORAGE AREA. MANAGEMENT DISCARDED THE ASHTRAY AND CIGARETTE BUTTS DURING THE INSPECTION. CHICAGO CLEAN INDOOR AIR ORDINANCE 7-32-020.
  8. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MIDDLE DOOR AT THREE DOOR COOLER AT BAKERY NOT ABLE TO CLOSE.REPAIR CAUSE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING IN POOR REPAIR(BULKED,UNSEALED MISSING ETC) IN DIFFERENT LOCATIONS OF THE PREMISES INSTRUCTED TO REPAIR. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  9. Toiles

    11 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD(SLICED TOMATOES,LETTUCE, MAKING SANDWICHES ETC.),ALSO TOUCHING NON FOOD SURFACESUCH AS KITCHEN EQUIPMENT,GARBAGE CANS,TO WIPE GLOVED HAND ON THEIR APRONS. SOME OF THE EMPLOYEE CHANGED GLOVES WITHOUT HAND WASHING PRIOR TO PUT NEW GLOVES AND RETURN TO THEIR STATION HANDLING FOOD. OBSERVED EMPLOYEE AT DISH ROOM HANDLING DIRTY DISHES,PUT IT THRU THE HIGH TEMP MACHINE,THAN HANDLING CLEAN DISHES WITHOUT HAND WASHING PRIOR TO TOUCH CLEAN DISHES. INFORMATION GIVEN ON HAND WASHING.MANAGER CORRECTED THE PROBLEM. CRITICAL VIOLATION:7-38-010(A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND EXPOSED HAND SINK BY THE PREP AREA BY THE BAKERY WITHOUT HOT WATER. PRESENTLY HOT WATER TEMPERATURE AT 59.6F TO 60F. EXPOSED HAND SINK BY THE SPECIAL EVENTS PREP AREA BY THE #8 WALK-IN COOLER NO COLD WATER HANDLE,HOT WATER GET TO HOT,UNABLE TO WASH HANDS. THREE COMPARTMENT SINK INSIDE THE BAKERY PREP AREA HOT WATER TEMP OF 92.6F. NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED SINK IN DISH ROOM. PLUMBER WAS CALLED TO SERVICE SINKS IN QUESTION.INSTRUCTED TO USE EXPOSED HAND SINK AT BAKERY AREA AND PREP AREA.WATER IS DEFINED AT 85F BY THE INTERNATIONAL PLUMBING CODE.WARM OR TEMPERED ALL MULTI USE UTENSILS FROM BAKERY MUST BE WASHED AT REAR MAIN DISH ROOM WHERE HIGH TEMP DISH MACHINE AND THREE COMPARTMENT SINK IS PROVIDED,FOR: WASH,RINSE AND SANITIZE. CRITICAL VIOLATION:7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD NOT PROTECTED DURING STORAGE. OBSERVED INTERIOR OF ICE MACHINE WITH BROWN BLACK SLIME SUBSTANCE DRIPPING INTO INTERIOR ICE SHUTTER OF THE ICE BIN.INSTRUCTED TO CLEAN AND SANITIZE UNIT. MANAGER ON DUTY TURNED OFF THE UNIT AND CALLED TECHNICIAN. OBSERVED BROKEN CEILING ABOVE DISPOSABLE /CATERING FOOD CONTAINERS.WALL DEBRIS AND OTHER UNKNOWN ITMS ON TOP CUPS,LID,PLASTIC PLATES,CAKE BOXES,ETC.INSTRUCTED TO SEAL/REPAIR CEILING. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. FOUND TWO FROZEN WATER BLUE BOTTLE(WHICH IS USED TO COOL FOOD)STORED INSIDE THE CHEST FREEZER UNDER THE STAIRS.INTERIOR OF THE UNIT IS MOLDED AND RUSTED.INSTRUCTED TO REMOVE BOTTLES AND WASH RINSE AND SANITIZE.MANAGER REMOVED 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
      • TWENTY OR MORE MICE DROPPINGS THROUGHOUT LIQUOR ROOM,AT REAR AREA.OUTER OPENINGS NOT PROTECTED,REAR DOOR WITH 1/4 TO 1/2" GAPS.INSTRUCTED TO REMOVE DROPPINGS AND RODENT/INSECT PROOF SAID DOOR. SERIOUS VIOLATION: 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 9-14-15,REPORT#1575539 #32- DEFROST AND MAINTAIN THE INTERIOR OF WALK-IN FREEZER #3. REPLACE THE COATED FLAT BEATERS WITH CHIPPED PAINT ON THEM #33-DETAIL CLEAN THE INTERIOR OF THE MICROWAVE IN THE CAKE DECORATING ROOM AND INTERIOR AND EXTERIOR OF 3 DOOR PASTRY COOLER NEXT TO THE WALK-IN FREEZER. #34-REPAIR THE FLOOR IN WALK-IN COOLER #4 SO THAT IT IS SMOOTH AND EASILY CLEANABLE. #38-REPAIR THE SINK STOPPER LEVERS AT THE 3 COMPARTMENT SINKS. REPLACE THE MISSING COLD WATER HANDLE AT THE PASTRY PREP AREA EXPOSED HAND WASHING SINK. TODAY 4-25-16 WE (CHEF,MANAGER AND MY SELF) OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MIDDLE DOOR AT THREE DOOR COOLER AT BAKERY NOT ABLE TO CLOSE.REPAIR CAUSE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • HOOD ,FILTERS,INSIDE THE DEEP FRYERS WITH GREASE.BINS THROUGHOUT THE PREMISES WITH EXCESS GREASE AND DUST.INSTRUCTED TO CLEAN AND MAINTAIN PORTABLE FANS WITH DUST AND GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER THE THREE COMPARTMENT SINK AT SALAD PREP ARE,UNEVEN,AND PORUS,INSTRUCTED TO REPAIR/REAINT SAID FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • BROKEN WALL AND WALL DEBRIS BEHIND THE COOKING EQUIPMENT AT NORTH AREA.INSTRUCTED TO SEAL AND MAINTAIN CEILING IN POOR REPAIR(BULKED,UNSEALED MISSING ETC) IN DIFFERENT LOCATIONS OF THE PREMISES INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BURNED LIGHT BULBS UNDER THE HOOD AT BAKERY AREA,INSTRUCTED TO REPLACE EXCESS DUST AND GREASE AT LIGHT FIXTURES AND LIGHT SHIELDS,ALSO BROKEN LIGHT SHIELD AT NORTH KITCHEN/LIGHT SHIELD ARE REPAIRED WITH DUCT TAPES,INSTRUCTED TO CLEAN MENTIONED UNITS REPLACE LIGHT SHIELD NO DUCT TAPE,SURFACE MOST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • ALL THREE AND TWO COMPARTMENT SINK FAUCETS WITH THREADS,REPLACE WITH A FAUCETS WITHOUT THREADS NO VENTILATION PROVIDED AT MEN'S WASHROOM.INSTRUCTED TO PROVIDE.
  10. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEFROST AND MAINTAIN THE INTERIOR OF WALK-IN FREEZER #3. REPLACE THE COATED FLAT BEATERS WITH CHIPPED PAINT ON THEM.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR OF THE MICROWAVE IN THE CAKE DECORATING ROOM AND INTERIOR AND EXTERIOR OF 3 DOOR PASTRY COOLER NEXT TO THE WALK-IN FREEZER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REPAIR THE FLOOR IN WALK-IN COOLER #4 SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE THE CRACKED LIGHT SHIELDS ALONG THE COOK'S LINE. PROVIDE ADEQUATE LIGHTING INSIDE OF THE PASTRY WALK-IN COOLER. OBSERVED A LIGHT SHIELD MISSING IN THE CAKE DECORATING ROOM. MUST INSTALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE SINK STOPPER LEVERS AT THE 3 COMPARTMENT SINKS. REPLACE THE MISSING COLD WATER HANDLE AT THE PASTRY PREP AREA EXPOSED HANDWASHING SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST INSTALL THERMOMETERS INSIDE OF ALL COOLERS.
  11. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN WALK-IN COOLERS AND FREEZERS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REMOVE PEELING PAINT AND SEAL WALL BEHIND UTENSIL STORAGE SHELVES NEAR 3-COMPARTMENT SINKS IN REAR PREP AREA. SEAL OPENING IN CORNER ALONG WALL BASE IN BAKERY PREP AREA. REPLACE MISSING SHELF ABOVE 3-COMPARTMENT SINK IN BAKERY PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE ALL DAMAGED LIGHT SHIELDS IN WALK-IN COOLER #11, CATERING EQUIPMENT STORAGE, AND PREP AREAS. SECURE ALL LOOSE LIGHT SHIELDS AND REPLACE BULBS AS NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN BAKERY PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS.
  12. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE RUST FROM BOTTOM SHELVING OF PREP TABLE IN THE KITCHEN AREA ALSO MUST REMOVE CHIP PAINT FROM ALL SHELVING IN THE REAR STORAGE AREAS,MUST USE A NON-TOXIC PAINT
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FILTERS ABOVE STOVE OF GREASE AND CLEAN BOTTOM COMPARTMENTS OF DEEP FRYER HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENTS,CLEAN INTERIOR OF LIGHT SHIELS COVERS ABOVE VENTILATION OVER STOVE,HAS DUST ON SHIELDS ALSO MUST CLEAN EXTERIOR OF LIGHT SHIELD COVERS IN THE KITCHEN AREA
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AND CORNERS
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN WALL NEAR PREP TABLE IN THE BAKERY SECTION
  13. Plainte

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT IN KITCHEN AND STORAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN OR REPLACE WALL PANEL UNDER THREE COMP SINKS IN MAIN KITCHEN. PANEL STARTING TO MOLD FROM MOISTURE/WATER.
  14. Réinspection de la plainte

    4 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND PEELING PAINT ON FLOORS BENEATH THE MULTI-USE UTENSIL POT/PANS STORAGE SHELVING,MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.
    • 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. SEAL ALL NOTICEABLE OPENINGS ON WALLS/CEILINGS AND AROUND PLUMBING/ELECTRICAL FIXTURES.DETAIL CLEAN THE WALLS AROUND THE STOVE AND BEHIND COOKING EQUIPMENT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE BURNT OUT LIGHT BULBS WERE NOTED,PROVIDE LIGHT SHIELD IN PASTRY ROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. DETAIL CLEAN,ORGANIZE STORAGE ROOMS,TOOL ROOMS,REMOVE PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS.ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.
  15. Plainte

    10 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.OBSERVED COOKED POTENTIALLY HAZARDOUS FOODS PESTO SOUPS,MARINARA SAUCE,CABBAGE SOUPS,CHICK PEA SOUPS IN THE PROCESS OF COOLING INSIDE THE WALK-IN-COOLER AT IMPROPER TEMPS,(NO TIME AND TEMPERATURE LOGS PROVIDED FOR MENTIONED FOODS DURING THIS INSPECTION)ALL SAID FOODS RANGING BETWEEN 56.8'F-145.9'F, ALL PRODUCT DUMPED AND DENATURED, AT A COST OF $1,113.60, AND APPROX. 58 TOTAL POUNDS, SEE ATTACHED DENATURED LIST, ATTACHED TO REPORT. CRITICAL CITATION ISSUED: 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • 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 LIVE FRUIT FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY 10 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS OF THE REAR 3 COMP SINK AREAS AND DRY STORAGE ROOMS. ALSO OBSERVED 3 LIVE ROACHES UNDER THE DISHMACHINE AREA.ALSO REAR DOOR TO PREMISES,DOOR TO REAR WALK-IN-COOLER NOT INSECT/RODENT PROOF 1/4" MODE OF ENTRY. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY,RODENT PROOF SAID DOORS. SERIOUS VIOLATION 7-38-020.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY FROM 8/25/11 POSTED FOR PUBLIC VIEW DURING THIS INSPECTION.
    • 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 CLEAN THE FOOD STORAGE CONTAINERS THROUGHOUT, PREP TABLES,MANUAL CAN OPENERS AND HOUSINGS ATTACHED, INTERIOR OF ALL COOLERS AND FREEZERS, STORAGE SHELVES AND WALL SHELVES.
    • 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.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS.FOUND PEELING PAINT ON FLOORS BENEATH THE MULTI-USE UTENSIL POT/PANS STORAGE SHELVING,MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACE.REMOVE ALL ICE BUILD-UP ON FLOORS INSIDE THE WALK-IN-FREEZERS.
    • 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. WALL BEHIND THE 3 COMP SINK AREAS,DISHMACHINE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES,SEAL ALL NOTICEABLE OPENINGS ON WALLS/CEILINGS AND AROUND PLUMBING/ELECTRICAL FIXTURES.DETAIL CLEAN THE WALLS AROUND THE STOVE AND BEHIND COOKING EQUIPMENT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNT OUT LIGHT BULBS WERE NOTED,PROVIDE LIGHT SHIELD IN PASTRY ROOM.
    • 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 WATER LEAKING AT PIPES BENEATH THE 3 COMP SINK AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.DETAIL CLEAN,ORGANIZE STORAGE ROOMS,TOOL ROOMS,REMOVE PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS.ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.
    • 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.MUST REPLACE BROKEN ICE DISPENSING UTENSIL,WASH CLOTHS MUST BE PROPERLY STORED IN A SANITIZING SOLUTION.
  16. Suppression des étiquettes

    2 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INSTRUCTED TO INVERTED ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTER,THROUGHOUT FACILITY,INCLUDING SINGLE SERVICE ARTICLES,AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR FAUCET JOINTS AND PIPES LEAKING WATER ON 3COMP.SINKS IN KITCHEN,AND ON WATER PUMP PIPES.
  17. Feu de plainte

    8 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS ,SERVING ICE INSIDE ICE MACHINE NOT PROTECTED DURING STORAGE AT THE TIME OF INSPECTING. ABOVE ICE MACHINE HAS MOLDY BROW/BLACK SUBSTANCE INSIDE AND IT IS DRIPPING INTO THE ICE.CITATION ISSUED 7-38-005(a)SERIOUS INSTRUCTED TO DISCONTIUE USE OF THE ICE,DISCARD AND HAVE ICE MACHINE CLEAN AND SANITIZE PROFESSIONALLY AND PROVIDE WORK RECEIPT.ABOVE EQUIPMENT IS TAGGED.INSTRUCTED TO FAX A LETER TO FOOD PROTECTION OFFICE TO HAVE TAG REMOVED AFTER REPAIR AT 312 746-4240.CDI
    • 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 PROVIDE LABEL ON DRY FOOD CONTAINERS WITH FOOD NAMES.
    • 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. INSTRUCTED TO INVERTED ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTER,THROUGHOUT FACILITY,INCLUDING SINGLE SERVICE ARTICLES,AT ALL TIMES.
    • 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. INSTRUCTED TO REPAIR RUST ON METAL STORAGE SHELVES IN KITCHEN,AND #3 WALK IN COOLER FLOORS.
    • 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. INSTRUCTED TO CLEAN STAIN AND DEBRIS ON THE FOLLOWING: 3&2COMP.SINKS IN DISH MACHINE AREA,EXPOSE HAND WASH SINK AT SAME LOCATION,EXTERIORS OF DISHWASHING MACHINE,TOILET BOWLS IN BOYS AND GIRLS RESTROOMS THROUGHOUT,TABLES AT EMPLOYEE LUNCH AREA,FILTERS ON HOODS,INSIDE HOOD WALLS AND HAND WASH SINKS IN GIRLS RESTROOM.
    • 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. INSTRUCTED TO MAINTAIN FLOORS AT DISHWASHING MACHINE AND AT 3COMP.SINK IN KITCHEN AREAS WITH STANDING WATER DRY AT ALL TIMES,REPAIR DAMAGED CEMENT FLOOR AROUND FLOOR DRAIN AT DISHMACHINE AREA. REPAIR FLOOR PAINTS PEELING THROUGHOUT REAR AREAS. MUST ELEVATE DISH RACKS AND BOXES OF PRODUCTS 6" OFF THE FLOOR AT ALL TIMES.
    • 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. INSTRUCTED REPAIR PAINT PEELING ON WALLS AT RAER.
    • 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. INSTRUCTED TO REPAIR FAUCET JOINTS AND PIPES LEAKING WATER ON 3COMP.SINKS IN KITCHEN,AND ON WATER PUMP PIPES.
  18. Réinspection de la plainte

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS IN NEED FOR DETAIL CLEANING.,
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES AND STORE ALL ARTICLES 6" OFF FLOOR,REMOVE ALL MILK CRATES ARE NOT TO BE USED FOR STORING OF ARTICLES.
  19. Plainte

    12 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS, NOT WASHING HANDS PER CITY CODE.
    • 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.FOUND EVIDENCE OF RODENTS THROUGH MICE DROPPINGS APPROXIMATELY 25 IN CLUTTERED TOOL ROOM,6 LIVE FLIES IN VARIOUS AREAS OF KITCHEN/STORAGE AREAS,ALSO 3 LIVE ROACHES FOUND IN REAR MULTI-USE STORAGE ROOM.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS,REMOVE STANDING WATER IN DISHWASHING AREAS,DOCK DOORS NOT INSECT/RODENT-PROOFED,PEST CONTROL CO SERVICE NOW RECCOMENDED.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE,WASTE GREASE AREAS NOT MAINTAINED,CLUTTERED LARGE AMOUNTS OF WASTE GREASE ON GROUND POTENTIAL PEST FEED.
    • 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 LABEL ALL BULK FFOD CONTAINERS THROGHOUT TO IDENTIFY PRODUCTS STORED.
    • 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.WOODEN SHELVING IN STORAGE AREAS NEED REPAINTING USING A NON-TOXIC FINISH,RUSTY SHELVING IN DRY STORAGE AREAS.
    • 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 KITCHEN EQUIPMENTS THROUGHOUT THE PREMISES INTERIOR/EXTEERIOR OF COOLERS,COOKING EQUIPMENTS,SHELVINGS,TOPS/BOTTOMS OF PREP TABLES,LEGS OF EQUIPMENTS,EXTERIOR OF DISHWAHER,EXTERIOR SURFACES OF ALL 3 COMP SINK AREAS,STORAGE ROOMS,PASTRY SHELVINGS ETC ALL SAID REQUIRE A 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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING THROUGHOUT INCLUDING ALL FLOOR DRAINS.
    • 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,CEILINGS AND ATTACHED EQUIPMENTS INSIDE WALK-IN-COOLERS REQUIRE DETAIL CLEANING,WALLS ALL ALONG DISHWASHIUNG AREAS ARE NOT SMOOTH,EASILY CLEANABLE SURFACES AND SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRECAL FIXTURES THROUGHOUT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELDS THROUGHOUT NEED CLEANING,REPLACE BROKEN SHILEDS IN PASTRY ROOM.
    • 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.FOUND WATER LEAKING AT PIPE BENEATH EXPOSED HANDSINK IN DISHROOM,FOUND NO VENTILATION IN MENS TOILET ROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE ALL CLUTTER FROM PREMISES AND STORE ALL ARTICLES 6" OFF FLOOR,REMOVE ALL MILK CRATES ARE NOT TO BE USED FOR STORING OF ARTICLES.
    • 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.FOUND WASH CLOTHS NOT PROPERLY STORED IN SANITIZING SOLUTION.

Établissements inspectés à proximité

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