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JOONG BOO MARKET

3333 N KIMBALL AVE, CHICAGO, IL 60618 · Grocery Store

Résumé des inspections

JOONG BOO MARKET a été inspecté 34 fois par Chicago Department of Public Health depuis le 9 août 2010. La dernière inspection, le 6 mai 2026, a relevé 7 infractions.

11 des 34 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 21 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments 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.

  • 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 25 fois dans 9 inspections distinctes, la plus récente le 6 mai 2026. 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 12 fois dans 7 inspections distinctes, la plus récente le 28 avril 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 5 fois dans 4 inspections distinctes, la plus récente le 6 mai 2026. 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 5 fois dans 3 inspections distinctes, la plus récente le 6 août 2024. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 25 février 2020. Par exemple : UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC

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.

34 inspections

  1. Réinspection de la plainte

    7 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OUTER OPENINGS NOT PROTECTED OBSERVED REAR RECEIVING DOOR NOT RODENT PROOF. DOOR HAS 1/2 INCH OPENING ON BOTTOM OF DOOR. MUST SEAL AND MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN DOOR GASKETS DAMAGED AT THE 2-DOOR PREP COOLER LOCATED IN FRONT SOUP PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RAW WOOD SHELVING INSIDE WALK-IN COOLER AND FRONT DUMPLING FOOD PREPARATION AREA. INSTRUCTED TO SEAL OR REPAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN FRONT MEAT CUTTING AREA WITH OPEN SEEMS AND DARK STAINS. INSTRUCTED MANAGEMENT TO REFINISHED OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING NOT WORKING. INSTRUCTED MANAGEMENT TO PROVIDE WORKING STOPPERS AT THE 3-COMPARTMENT SINK AND MAINTAIN AT ALL TIMES
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED EXPOSED HANDWASHING SINK DRAINING SLOW IN REAR SAUCE FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN AT ALL TIME. OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR MAIN KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING FLOOR TILES IN REAR MAIN KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN. OBSERVED WATER DAMAGED CEILING TILES ABOVE 3-COMPARMENT SINK AND ABOVE PREP TABLES IN REAR MAIN KITCHEN FOOD PREP AREA. MUST REPAIR OR REPLACE.
  2. Plainte

    14 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS STORED ON TWO HOT HOLDING UNITS LOCATED IN THE FOOD COURT AREA. CHICKEN RICE BOWL 110.2F, BBQ CHICKEN 109.3F, BBQ CHICKEN TIGHT 115.5F, STIR FRIED SQUID 121.7F, EEL RICE BOWL 130.6F, CHICKEN TAKOYAKI 111.2F, COOKED FISH 102.6F, ROASTED FISH 102.7F, CHICKEN WINGS 101.1F, AND COOKED SALMON 96.6F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 64LBS OF FOOD VALUE OF $761. ALL HOT TCS FOODS MUST MAINTAIN TEMPERATURES OF 135.0F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • VISIBLE AND WORKING THERMOMETER NEEDED IN 2-DOOR FRONT PREP COOLER LOCATED IN IN FRONT SOUP PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED EVIDENCE MICE ACTIVITY INSIDE PREMISES. OBSERVED OVER 40 MICE DROPPINGS ON FLOOR UNDERNEATH PALLETS IN REAR EAST OF REAR FOOD STORAGE AREA. INSTRUCTED ABOVE TO CLEAN AND SANITIZE AFFECTED AREA AND WHEREVER NEEDED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OUTER OPENINGS NOT PROTECTED OBSERVED REAR RECEIVING DOOR NOT RODENT PROOF. DOOR HAS 1/2 INCH OPENING ON BOTTOM OF DOOR. MUST SEAL AND MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN DOOR GASKETS DAMAGED AT THE 2-DOOR PREP COOLER LOCATED IN FRONT SOUP PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RAW WOOD SHELVING INSIDE WALK-IN COOLER AND FRONT DUMPLING FOOD PREPARATION AREA. INSTRUCTED TO SEAL OR REPAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING NOT WORKING. INSTRUCTED MANAGEMENT TO PROVIDE WORKING STOPPERS AT THE 3-COMPARTMENT SINK AND MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN FRONT MEAT CUTTING AREA WITH OPEN SEEMS AND DARK STAINS. INSTRUCTED MANAGEMENT TO REFINISHED OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED AN EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE ICE CREAM CHEST FREEZER LOCATED IN FRONT DISPLAY AND DUMPLING 4-DOOR FREEZER LOCATED IN REAR SAUCE PREP AREA. MUST REMOVE ICE AND CLEAN FREEZERS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED EXPOSED HANDWASHING SINK DRAINING SLOW IN REAR SAUCE FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN AT ALL TIME. OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR MAIN KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED WASTE RECEPTACLE AT THE UNISEX EMPLOYEE WASHROOM LOCATED IN REAR DRY STORAGE AREA. MUST PROVIDE COVERED WASTE RECEPTACLE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING FLOOR TILES IN REAR MAIN KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN. OBSERVED WATER DAMAGED CEILING TILES ABOVE 3-COMPARMENT SINK AND ABOVE PREP TABLES IN REAR MAIN KITCHEN FOOD PREP AREA. MUST REPAIR OR REPLACE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2618658 ON 06/05/2025. #55. OBSERVED BOTTOM OF WALL BEHIND THE PREP TABLE WITH EXCESSIVE RUST ACCUMULATION INSIDE THE MANDU PREP ROOM. INSTRUCTED TO REPAIR/REPAINT. #55. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE THE PRODUCE WALK IN COOLER. #55. INSTRUCTED TO RECAULK WORN OUT BLACK CAULKING BEHIND 3 COMPARTMENT SINK IN THE MEAT/FISH PREP AREA. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  3. Plainte

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK IN FISH PREP AREA.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL REACH-IN COOLER.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SUGAR, SALT ETC).
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND LARGE POT AND MIXING BOWL IN REAR AND INFRONT PREP AREA UNABLE TO SUBMERGED IN A 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN DETAILED WASHING, RINSING AND SANITIZING PROCEDURE FOR FOOD-CONTACT EQUIPMENT THAT IS TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK FOR PROPER WASH, RINSE AND SANITIZE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE METAL RACKS WITH MOLD LIKE BUILD UP INSIDE THE PRODUCE/DAIRY WALK-IN COOLER.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE AT MOP SINK FAUCET (BY THE FISH PREP AREA)
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO RECAULK WORN OUT BLACK CAULKING BEHIND 3 COMPARTMENT SINK IN THE MEAT/FISH PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BOTTOM OF WALL BEHIND THE PREP TABLE WITH EXCESSIVE RUST ACCUMULATION INSIDE THE MANDU PREP ROOM. INSTRUCTED TO REPAIR/REPAINT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE THE PRODUCE WALK IN COOLER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR OUTSIDE AREA BY THE EXIT DOOR TO PREVENT PEST HARBORAGE.
  4. Toiles

    4 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED BROKEN THERMOMETER INSIDE OF SELF-SERVICE HOT FOODS UNIT. INSTRUCTED TO REPLACE OR REPAIR AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • CONSEILS DE COUPE OBSERVÉS DANS LA ZONE DE PRÉPARATION DE L'OREILLER AVEC DES SANGSUES OUVERTES ET DES CALES SÈCHES. INSTRUMENTS POUR RÉFINISER OU REMPLACER LES CONSEILS D'ADMINISTRATION DAGAGÉS OU D'ÉTABLISSEMENT ET MAINTENANT EN TOUTE PÉRIODE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER IN HOT FOODS PREP AREA. INSTRUCTED TO REPLACE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE SEAFOOD PREP AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
  5. Plainte

    10 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING INDIVIDUALLY PACKAGED TCS FOOD ITEMS INSIDE DISPLAY COOLER AT THE DISPALY AREA TO BE IMPROPER:-FISH CAKE 46.9F, SLICED RADISH 47.4F, SEA WEED 45.5F, CUCUMBERS 56.4F, BABY CRAB 46.4F, ANCHOVIES 56F, SPINACH 55.3F, FISH EGGS 46.4F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 69 LBS OF PRODUCTS WORTH $429.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED EMPLOYEE FOOD STORED AT THE SAME REFRIGERATION UNIT (WALK IN COOLER) WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED SERVING SPOONS WITH SHORT LADDLES USED FOR SERVING INSIDE FOOD ITEMS AT THE DISPLAY AREA. INSTRUCTED TO PROVIDE TONGS OR LADLES WITH LONG HANDLES TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED HEAVY ICE BUILD UP INSIDE THE WALK IN COOLER ON THE FLOOR AND SHELVES, AT THE DISPLAYS FREEZERS AND REACH IN FREEZERS AT THE DSPLAY AREA. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED UNFINISHED WOOD USED FOR SHELVING INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED RUSTY AND DIRTY SHELVES THE KIMCHI DISPLAY COOLER AT THE DISPLAY AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED KNIVES STORED ON WALLS BETWEEN 3 COMPARTMENT SINK AND WALL. INSTRUCTED TO CLEAN AND PROPERLY STORE INSIDE THE KNIFE RACK OR KNIFE DRAWERS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF THE SEA FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • NOTED HEAVY DIRT, DEBRIS, JUNK AND TRASH ON FLOOR AROUND THE GARBAGE DUMPSTER. INSTRUCTED TO DETAIL CLEAN, REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED STAINED CEILING TILES AND DIRTY CEILING FANS ON CEILING AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO REPAIR, CLEAN AND MAINTAIN.
  6. Plainte

    0 infraction

  7. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN REAR EMPLOYEE WASHROOM.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • J'AI CHERCHÉ À LES PROTÉGER.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN DUMPLING ROOM (IN REAR AREA)
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH EXCESSIVE DUST ACCUMULATION (UNDERNEATH CONDENSER FAN) INSIDE PRODUCE WALK-IN COOLER IN REAR AREA.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • EMPLOYEE TOILET ROOM IN REAR AREA MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE PRODUCE WALK-IN COOLER.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO PROVIDE MECHANICAL VENTILATION INSIDE EMPLOYEE WASHROOM IN REAR AREA.
  8. Plainte abrégée

    0 infraction

  9. Plainte abrégée

    0 infraction

  10. Réinspection de la plainte

    0 infraction

  11. Réinspection de la plainte

    0 infraction

  12. Plainte

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDWASHING SINK AT FRONT DUMPLING PREP AREA NOT ACCESSIBLE; BLOCKED WITH FOOD EQUIPMENT AND TRASH BINS.PRIORITY FOUNDATION VIOLATION , 7-38-030(c) CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURES FISH CAKES 120F, POTSTICKERS 116F HELD IN HOT HOLDING UNIT LOCATED IN THE SNACK CORNER KITCHEN AREA. PERSON IN CHARGE DISCARDED APPROXIMATELY 5LBS AT $50. ALL HOT TCS FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED HOT HOLDING UNIT WITH TCS FOODS IN THE SNACK CORNER KITCHEN NOT MAINTAINING PROPER TEMPERATURE 107.1F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN HOT HOT HOLDING UNIT AT 135F OR HIGHER. HOT HOLDING UNIT IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK FOOD CONTAINER WITH NO LABEL LOCATED IN THE MAIN KITCHEN PREPARATION AREA. INSTRUCTED INSTRUCTED TO LABEL ALL BULK FOOD CONTAINER WITH COMON NAME OF FOOD ITEM WHEN NOT IN ORIGINAL PACKAGING.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OBSERVED EVIDENCE OF MICE ON PREMISES. OBSERVED APPROXIMATELY 50 MICE DROPPINGS ON TOP SHELF AND FLOORS UNDERNEATH THE SHELVES IN THE REAR EAST WAREHOUSE DRY STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE DROPPINGS AND DETAIL CLEAN AND SANITIZE AFFECTED AREAS. ALSO RECOMMENDED THE MANAGER CALL THE EXTERMINATOR FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (a). CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE ACCUMULATED DUST ON THE FAN COVERS IN THE WALK IN REAR COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RUSTED METAL SHELVING IN PRODUCE COOLERS. INSTRUCTED TO REPLACE/REMOVE RUST AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS AND WALLS IN PRODUCE COOLERS WITH DIRT/DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
  13. Plainte abrégée

    0 infraction

  14. Plainte

    0 infraction

  15. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HAND SINKS IN THE SEAFOOD AREA AND CAFE AREA. INSTRUCTED TO PROVIDE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED EATING UTENSILS NOT INVERTED. INSTRUCTED MANAGEMENT TO AVOID CONTAMINATION BY INVERTING UTENSILS WITH HANDLES EXPOSED TO PROTECT THE FOOD CONTACT SURFACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED PORK STORED IN PLASTIC GROCERY BAGS IN THE FREEZER AND TWO DOOR COOLERS IN THE CAFE AND KITCHEN.INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER LOCATED IN THE OUTSIDE DUMPLING AREA. INSTRUCTED TO REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK CRATES BEING USED AS SHELVING IN THE KITCHEN AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WATER STAINED CEILING TILES ABOVE THE THREE COMPARTMENT SINK IN THE KITCHEN. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CHIPPED PAINT ON THE CEILIING ABOVE THE TWO COMARTMENT SINK IN THE SEAFOOD AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
  16. Réinspection de la plainte

    0 infraction

  17. Plainte

    12 infractions

    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED RAW PORK BEING PREPARED IN THE SAME THREE COMPARTMENT SINK WITH READY TO EAT SLICED PICKLES AND COOKED GREENS. ALSO OBSERVED RAW EGGS AND RAW MEAT STORED IN A COOLER ON SHELVING DIRECTLY ABOVE PREPARED READY TO EAT FOODS AND CUT, PREPARED GREENS. ALL CONTAMINATED FOODS DISCARDED. INSTRUCTED TO PREPARE RAW AND READY TO EAT FOODS SEPARATELY AND PROPERLY STORE ALL FOODS PROTECTED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED TCS FOODS HELD HOT AT IMPROPER TEMPERATURES. PORK STUFFED DOUGH BUNS INSIDE A HOT HOLDING STEAM UNIT AT 113.9F, PORK STUFFED DUMPLINGS AT 117.8F. ALL FOOD DISCARDED. APPROXIMATELY 10 LBS @ $50.00. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #22 FOR CITATION.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS COLD FOODS HELD AT IMPROPER TEMPERATURES. CRAB STUFFED SUSHI ROLLS NOTED ON PREP DISPLAY SHELVING AT 74.4F AND 75.6F. ALSO NOTED CHICKEN BROTH IN A LARGE COVERED POT STORED ON A MILK CRATE ON THE FLOOR OF THE COOKS LINE AT 53.6F. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. ALL DISCARDED. APPROXIMATELY 75 LBS @ $75.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED TCS, READY TO EAT COOKED VEGETABLES IN THE "SNACK CORNER" COOLER WITH NO DATE LABELING. COOKED BEANS AND COOKED BROTH IN THE WALK-IN COOLER WITH PREPARATION DATES ONLY OF 7/29 AND 7/30. INSTRUCTED ALL TCS PREPARED READY TO EAT FOODS MUST BE DATE LABELED WITH AND EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • "SNACK CORNER" PREP AREA HAND WASHING SINK WITH ATTACHED SPLASH GUARD, ANGLED IN A WAY NOT PROTECTING THE CLEAN WASHED, RINSED AND SANITIZED DISHES AT THE ADJACENT THREE COMPARTMENT SINK. MUST PROVIDE A LARGER SPLASH GUARD ON THE HAND SINK TO PROTECT AND PREVENT CROSS CONTAMINATION ONTO THE CLEAN DISHES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT PREP AND STORAGE AREAS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE TAPE AS A MEANS OF REPAIR ON THE RICE COOKER IN THE "SNACK CORNER" PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED RUSTY METAL RACK SHELVING ABOVE THE MAIN KITCHEN THREE COMPARTMENT SINK. MUST REPLACE/REMOVE RUST.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NO BACK FLOW PREVENTION DEVICE LOCATED ON THE WALL WATER NOZZLE WITH AN ATTACHED HOSE IN THE FAR REAR SMALL PREP AREA. MUST PROVIDE A BACK FLOW PREVENTION DEVICE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALL ABOVE THE MAIN KITCHEN THREE COMPARTMENT SINK WITH PEELING PAINT AND PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2362846 ON 2-25-20 NOT CORRECTED. #6-OBSERVED EMPLOYEE EATING IN THE MEAT FOOD PREPARATION AREA. INSTRUCTED EMPLOYEES ARE NOT ALLOWED TO EAT IN FOOD PREPARATION AREAS. #47- TORN RUBBER DOOR GASKET ON THE TALL REACH-IN FREEZER IN THE "SNACK CORNER" PREP AREA. MUST REPLACE.------MUST NOT USE FOAM TUBING AS A MEANS OF CONSTRUCTION FOR THE LADIES WASHROOM DOORS. #49- SEVERAL GLASS DOORS OF THE MEAT DISPLAY COOLER WITH GREEN AND BLACKISH MOLD, POOLING LIQUID IN BETWEEN GLASS. MUST CLEAN AND MAINTAIN ALL.------MUST NOT USE CARDBOARD AS LINER FOR PREP SURFACES OR SHELVING IN THE BAO PREP AREA. #55- MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT ALL PREP AREAS. FLOORS MUST BE SMOOTH AND CLEANABLE.---- MUST NOT USE DUCT TAPE AS A WALL SEALANT AT THE THREE COMPARTMENT SINK IN THE BAO PREP AREA. #56- EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS, SUCH AS SHOES, IN THE FOOD PREP AREA OR ON PREP SHELVING THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
    • 64. DÉCRETS DIVERS/SANTÉ PUBLIQUE
  18. Plainte

    16 infractions

    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • OBSERVED EMPLOYEE EATING IN THE MEAT FOOD PREPARATION AREA. INSTRUCTED EMPLOYEES ARE NOT ALLOWED TO EAT IN FOOD PREPARATION AREAS.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • SHELLFISH TAGS NOT AVAILABLE FOR THE PAST 90 DAYS OR AVAILABLE FOR REVIEW FOR OYSTERS AND CLAMS. ONLY TWO TAGS DATED 11-4-19 AND 12-7-19 FOR MUSSELS AND CLAMS. INSTRUCTED ALL SHELLFISH TAGS MUST BE MAINTAINED FOR A MINIMUM OF 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED CUSTOMER SELF SERVICE OF BULK, UN-PACKAGED RAW FISH SUCH AS OYSTERS, CLAMS, CALAMARI, SQUID, AND COOKED SNOW CRAB CLAWS. INSTRUCTED ALL RAW, UN-PACKAGED ANIMAL FOOD MAY NOT BE OFFERED FOR CONSUMER SELF-SERVICE. PRIORITY VIOLATION. 7-38-005. NO CITATION.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING PREPARED TCS FOODS HELD AT IMPROPER TEMPERATURES IN PREPACKAGED CONTAINERS FOR SALE IN THE COLD HOLDING BUFFET TABLE. COOKED BEEF AT 102.9F, COOKED CHICKEN AT 102.7F, COOKED RICE AT 123.6F, COOKED PORK AT 103.5F, BEAN SPROUTS AT 55.4F, COOKED SPINACH AT 54F, COOKED EGGPLANT AT 47.5F, CUCUMBER SALAD AT 50.5F, PEPPER SALAD AT 52F, SHORT RIB SOUP AT 59.7F, BEAN PASTE AT 58.3F.COOKED CORN AT 120F, ALL FOODS DISCARDED. MANAGEMENT STATES A TOTAL OF 35LBS WITH AN ESTIMATED VALUE OF $400.00. REVIEWED ALL HOT FOODS MUST BE HELD HOT AT 135F OR ABOVE AND COLD FOODS COLD AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. FONDS PERSONNELS
      • ALL FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TORN RUBBER DOOR GASKET ON THE TALL REACH-IN FREEZER IN THE "SNACK CORNER" PREP AREA. MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION FOR PREP CUTTING BOARDS IN THE FOOD PREP AREAS AND AT THE TWO COMPARTMENT PREP SINKS.----MUST NOT USE FOAM TUBING AS A MEANS OF CONSTRUCTION FOR THE LADIES WASHROOM DOORS OR AS PADDING ON THE METAL RACK SHELVING ABOVE THE BAO PREP THREE COMPARTMENT SINK.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE STRING AS A MEANS OF REPAIR FOR TORN/BROKEN PLASTIC FOOD STRAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MEAT PREP HAND WASHING SINK EXTREMELY DIRTY WITH GREEN SLIME SUBSTANCE. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR PREP SURFACES OR SHELVING IN THE BAO PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE FOLLOWING FOOD CONTACT EQUIPMENT NOTED DIRTY: INTERIOR OF THE TWO DOOR COOLER IN THE "SNACK CORNER" PREP AREA, SEVERAL GLASS DOORS OF THE MEAT DISPLAY COOLER WITH GREEN AND BLACKISH MOLD, POOLING LIQUID IN BETWEEN GLASS. MUST CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION ON FLOOR UNDER THE MEAT SLICER.----CRACKED/DAMAGED CEMENT FLOORING IN THE REAR FOOD PREP WITH POOLING LIQUID. MUST REPAIR THE FLOOR TO BE SMOOTH AND CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS ALONG BASEBOARDS UNDER ALL SINKS AND MEAT EQUIPMENT FOUND DIRTY. MUST CLEAN AND MAINTAIN.---- MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT ALL PREP AREAS. FLOORS MUST BE SMOOTH AND CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WATER DAMAGED CEILING TILES IN THE REAR FOOD PREP. MUST REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST NOT USE DUCT TAPE AS A WALL SEALANT AT THE THREE COMPARTMENT SINK IN THE BAO PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS, SUCH AS SHOES, IN THE FOOD PREP AREA OR ON PREP SHELVING THROUGHOUT.
  19. Toiles

    4 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 2-DOOR REACH IN COOLER DOOR RUBBER GASKETS RIPPED AT BAO PREP AREA. MUST REPAIR/REPLACE DAMAGED DOOR COOLER GASKETS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 3-COMPARTMENT SINK MIDDLE PIPE LEAKING AT FRONT COOKLINE PREP AREA. MUST REPAIR AND MAINTAIN SINK.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • WOMENS WASHROOM TRASH RECEPTACLE WITHOUT LID. MUST PROVIDE LID FOR TRASH RECEPTACLE IN WOMENS WASHROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LITTER/DIRT BUILD UP ON FLOOR ALONG CORNERS AT 2ND FLOOR WAREHOUSE. MUST CLEAN FLOOR AND MAINTAIN.
  20. Réinspection de la plainte

    0 infraction

  21. Plainte

    19 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR BOTTOM COMPARTMENT OF THE ICE MAKER NOT MAINATINED HAS BLACK M0LD INSIDE WHERE THE ICE IS BEING MADE. RUSTY SURFACES AND LID BROKEN. ICE ARE USE TO STORE FISH AND MEAT ON DISPLAY COOLER AND FRONT COUNTER DISPLAY. INSTRUCTED TO CLEAN, REMOVE RUST AND REPAIR THE LID WHICH IT BEING HELD TOGETER WITH DUCK TAPE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • FOUND ALL READY TO EAT TCS FOODS INSIDE THE REACH IN COOLERS IN BOTH MAIN KITCHEN AND FRONT KITCHEN WITHOUT LABEL AND DATE. INSTRUCTED TO PROPERLY DATE AND LABEL ALL SUCH FOOD CONTAINERS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • FOUND WHITE POWDER SCATTERED ALONG THE WALL BASE IN THE BOILER ROOM BEHIND THE FRONT KITCHEN,IN THE MEAT DEPT,AND IN THE MAIN KITCHEN REAR PREP AREA. INSTRUCTED TO CLEAN ,REMOVE THE WHITE POWDER AND SANITIZED THE AFFECTED AREAS. PRIORITY 7-38-015 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • BULK DRY FOOD CONTAINERS HAS NO COMMON NAME ON THE CONTAINER. MUST PROVIDE COMMON NAME.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTH FOR WIPING IN THE PREP TABLE, COOLERS, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REMOVE ALL CARDBOARD BEING USED AS A SHELVE LINER IN ALL SHELVES IN THE STORAGE AREA, AND IN THE MEAT/FISH DEPT SERVING AREA AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST DEFROST THE FOLLOWING FREEZER AND COOLER WITH HEAVY ICE ACCUMULATED: THE 4 DOOR REACH IN COOLER IN THE MAIN KITCHEN, PKG ICE CREAM FREEZER, FREEZER WITH PKG RICE CAKE AND FREEZER WITH PKG PANCAKE, AND MAINTAIN. REPLACE GROCERY BAG BEING USED TO STORE FOOD INSIDE THE 4 DOOR REACH IN COOLER IN THE FRONT KITCHEN, WITH FOOD GRADE STORAGE BAG.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY BOTTOM SHELVE OF THE PREP TABLE AND UNDERNEATH THE GRILL SHELVE IN THE MAIN KITCHEN. MUST REMOVE RUST AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CHAIN ATTACHED TO THE HOOD WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO REMOVE GREASE,CLEAN AND MAINATAIN.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • NO HOT RUNNING WATER THROUGHOUT. WATER TEMPERATURE IN ALL HAND SINK AND 3 COMPARTMENT SINK AT 60.0F TO 61.0F. INSTRUCTED TO PROVIDE HOT RUNNING WATER. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTER DEVICE FOR THE ICE MACHINE NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO SERVICED AND MAINTAINED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • UTILITY SINK WAS REMOVED . INSTRUCTED TO INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND INSTALL BACKFLOW PREVENTER DEVICE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • FRONT WOMEN'S BATHROOM TOILET LID BROKEN.ITS BEING COVERED BY BROWN CARD BOARD. NEED TO REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS IN THE MAIN KITCHEN BY THE RIGHT SIDE OF THE WOK WITH FOOD STAINED. WALK IN COOLER WALLS NOT CLEAN HAS FOOD DEBRIS,FLOOR IN THE WALK IN COOLER, ALSO IN THE FRONT AREA (DUMPLING FOOD AREA) MUST CLEAN IN DETAIL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DAMAGED WALLS INSIDE THE EMPLOYEES WASHROOM IN THE REAR AREA, HAS OPEN HOLE. MUST REPAIR AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO ONE HAS THE FOOD HANDLER TRAINING (PA 100-0367). MUST PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ONE ON SITE HAS ALLERGEN TRAINING. NEEDS TO OBTAIN FOR NEXT INSPECTION. NO CITATION
  22. Plainte abrégée

    0 infraction

  23. Plainte abrégée

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD DEBRIS ON SHELVES AT REAR RESTAURANT PREP AREA. MUST CLEAN ALL SHELVES AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND 3-COMPARTMENT SINK AT REAR RESTAURANT PREP AREA. MUST CLEAN FLOOR AND MAINTAIN.
  24. Plainte

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR AT 2ND FLOOR WAREHOUSE NOT CLEAN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR THROUGHOUT 2ND FLOOR WAREHOUSE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN WALL BEHIND DISH WASH 3-COMPARTMENT SINKS AND MAINTAIN.
  25. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED PEELING PAINT ON VENTILATION HOOD AT SNACK CORNER PREP AREA. MUST REMOVE PEELING PAINT ON VENTILATION HOOD.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE BUILD UP ON EXTERIOR OF VENTILATION HOOD AT REAR PREP AREA. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR AT 2ND FLOOR WAREHOUSE NOT CLEAN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR THROUGHOUT 2ND FLOOR WAREHOUSE.
  26. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR/REPLACE CHIPPED AND CRACKED SNEEZE GUARDS AT THE RAW SHIRMP CUSTOMER SELF-SERVICE SHRIMP BY POUND SERVICE AREA NEXT TO THE REACH-IN FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN INTERIOR PANEL AT THE LARGE ICE MACHINE IN THE REAR TO REMOVE WHITESH BUILD-UP. ALSO MUST DEFROST ALL FREEZERS IN THE REAR KITCHEN AREA AS WELL AS THE BOX FREEZERS IN THE CUSTOMER AISLES OF THE MARKET. FOUND ALL ABOVE WITH EXCESSIVE FROST/ICE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN THE FLOOR CORNER IN THE REAR STAFF RESTROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE MISSING LIGHT SHIELDS AND LIGHT FIXTURES IN THE REAR RESTAURANT AREA ABOVE THE MAIN PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKING FACUET AT THE HAND SINK IN THE REAR RESTAURANT AREA AS WELL AS THE HOT AND COLD FAUCET HANDLES.ABOVE STATED ARE DIFFICULT TO CLOSE.
  27. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • SINGLE SERVE ARTICLES IMPROPERLY STORED, INSTRUCTED TO INVERT, TO PROTECT FROM CONTAMINATION UNTIL USED,
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY WIRE SHELVING AND CHIPPING RAW WOOD SURFACES, IN COOKING AREA, NOT PROPERLY MAINTAINED, INSTRUCTED TO RESURFACE/REPLACE ALL SURFACES, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS/CEILINGS NOT CLEAN IN ALL WALK-IN COOLERS AND FREEZERS, MUST REMOVE DUST AND DIRT, AND CHIPPING PAINT BY FRONT PRODUCE AREA ON WALL, INSTRUCTED TO CLEAN REPAIR ALL WALL/CEILING SURFACES,
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT OUT IN WALK-IN FREEZER, INSTRUCTED TO REPAIR,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKING FAUCET IN PRODUCE PACKING AREA AT THREE COMPARTMENT SINK, AND LEAK UNDER SAME SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
  28. Plainte

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROPERLY LABEL WHOLE FROZEN FISH(TILAPIA AND MILK) AT THE LAST TWO COMPARTMENTS OF THE REACH-IN FREEZERS ACROSS FROM THE CUSTOMER SELF-SERVICE PREPARED FOODS AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE ADEQUATE SNEEZE GUARDS AT THE RAW SHIRMP CUSTOMER SELF-SERVICE SHRIMP BY POUND SERVICE AREA NEXT TO THE REACH-IN FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST REMOVE EXCESSIVE ICE/FROST BUILD-UP AT ALL REACH-IN ICE FREEZER BOXES ON PREMISES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REMOVE PEELING PAINT AT WALL BACK KITCHEN CORNER NEXT TO THE HAND WASHING SINK.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST ADJUST TEMPERATURE VALVE AT THE EXPOSED HAND WASHING SINK IN THE FRONT DUMPLING PREPARATION AREA.
  29. Plainte

    7 infractions

    • 7. EAU DE LAISSE ET DE RINSE: TEMPÉRATURE DE LA FERRE ET DE LA PROPRIÉTÉ
      • OBSERVED EMPLOYEE IMPROPERLY WASHING DISHES, SINKS NOT SET-UP TO PROPERLY WASH, RINSE AND SANITIZE, DISHES AT THIS TIME OF INSPECTION, INSTRUCTED TO PROPERLY SET-UP AT ONCE, CRITICAL CITATION ISSUED: 7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, INVEST IN FOOD GRADE BAGS, MUST RESEAL ALL RUSTY SHELVING INSIDE REACH-IN COOLERS, REPAINT CHIPPING RAW WOOD SURFACES, AND PROVIDE SPLASH GUARDS AT EXPOSED HAND SINKS NEXT TO COUNTER AREAS AND 3 COMPARTMENT SINKS, IN FOOD PREP STATIONS,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN AND SANITIZE THE FOLLOWING: DISPLAY CASE SLIDING DOORS, AND REMOVE DUST FROM TOP AREA OF ICE MACHINE,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOOR SURFACES THROUGHOUT PREMISES, IN PREP AND STORAGE AREAS, UNDER AND BEHIND ALL EQUIPMENT,
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELDS NEED ON LIGHTS ABOVE MEAT DISPLAY CASE,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKING FAUCET IN COOKING AREA AT THREE COMPARTMENT SINK,
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • THERMOMETERS NEEDED IN ALL COOLERS CONSPICUOUSLY,
  30. Plainte

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL ALL PREP FOOD AND BULK FOOD CONTAINERS IN THE MAIN KITCHEN AND PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST DEFROST THE DUMPLING AND NOODLE CASE WITH HEAVY ICE ACCUMULATED. MUST REPAINT THE CABINETS IN THE FRONT PREP AREA AND RUSTY BOTTOM OF THE PREP TABLE IN THE PREP AREA. MUST REMOVE RUST ON THE WIRE RACK SHELVINGS IN THE WALK IN COOLER AND WALK IN FREEZER. MUST RE CAULK THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND 2 COMPARTMENT SINK IN THE MEAT AND FISH DEPARTMENT. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: ALL CHOPPING BOARDS, ALL DISPLAY SHELVES, DISPLAY TABLES,INTERIOR OF THE CHEST FREEZER,AND COOLER IN THE MAIN KITCHEN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN IN DETAIL/SANITIZE THE FLOOR DRAIN THRU-OUT THE PREP AREAS,AND CLEAN FLOORS UNDER THE PALLETS AT CORNERS AND ALONG THE WALLS IN THE WAREHOUSE. ALSO RE GROUT AND REPLACE MISSING AND BROKEN FLOOR TILES IN THE MAIN KITCHEN. FLOORS UNDER THE PALLETS IN THE WALK IN COOLER AND WALK IN FREEZER ALSO NEEDS CLEANING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAINT WALLS IN THE LOCKER ROOM. LOOSE BASEBOARD IN THE EMPLOYEES LOUNGE ROOM. MUST RE GLUE. MUST SEAL THE GAP AROUND THE PIPE IN THE MAIN KITCHEN. MUST CLEAN IN DETAIL THE VENT COVER IN BOTH CUSTOMERS WASHROOM. FAN GUARD IN 2 DOOR REACH IN COOLER WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.CEILING VENT IN THE MAIN KITCHEN WITH DUST BUILD -UP. MUST CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE MISSING LIGHT SHIELD AND END CAPS ON THE LIGHT BULBS ABOVE THE PREP TABLES, ABOVE THE 2 COMPARTMENT SINK AND IN THE PREP AREA/KITCHEN AND IN THE MEAT /FISH DEPARTMENT. BURN OUT AND BROKEN LIGHT BULBS IN THE WALK IN COOLER AND WALK IN FREEZER IN THE WAREHOUSE. MUST REPLACE.
  31. Réinspection de la plainte

    0 infraction

  32. Plainte

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITY NOT MAINTAIN PROPER TEMPERATURE, FOUND FOUR DOORS REACH IN COOLER AT 52.7F. INSTRUCTED TO REPAIR COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON COOLER, WHEN READY MUST FAX LETTER REQUESTING TAG REMOVAL. INADEQUATE FOOD PROTECTION. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER. 18LBS OF (MAKI) SUSHI, RANGING FROM 75.5-82.4F, DIFFERENT CONTAINERS WITH PREPARED/COOKED VEGETABLES RANGING FROM 49.8-55.7F, ABOUT 20LBS, 7 DOZ. EGGS RANGING FROM 53.9-55.8F. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOOD ITEMS DISCARDED, V=300.. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION USING 100PPM CHLORINE. CRITCAL CITATION ISSUED, 7-38-030.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #521583, DATED 7-6-11. VIOLATIONS #30, PREP FOODS INSIDE MAIN KITCHEN WALK IN COOLER NOT LABEL, MUST LABEL AND MAINTAIN. #31, CLEAN MULTI-USE LARGE COOKING CONTAINERS MUST BE PROPERLY STORED ON STORAGE SHELVES. #33, MUST CLEAN/SANITIZE; COOLERS, ALL STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES IN MAIN KITCHEN, DISPLAY COLD UNITS. #34, MUST REPLACE MISSING AND BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. #35, MUST REPAIR WALLS IN FRONT AREA KITCHEN AND REPLACE MISSING WALL TILES THRU-OUT MAIN KITCHEN, REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES. #43, CLEANING TOWELS MUST BE PROPERLY STORED. SERIOUS CITATION ISSUED, 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO SEAL/REPAINT WOOD PANELS OF PREP TABLES INSIDE MAIN KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO REMOVE CARDBOARD COVERING ON DISPLAY SHELVES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOOR INSIDE MAIN KITCHEN WALK IN COOLER, REMOVE STANDING WATER, KEEP FLOOR DRY.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO REPLACE BROKEN LIGHT SHIELDS IN MAIN KITCHEN AND PRODUCE WALK IN COOLER; ALSO CLEAN ALL LIGHT SHIELDS IN SAME AREAS.
  33. Plainte

    11 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND WASHING SINKS NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED FRONT AREA KITCHEN EXPOSED SINK WITH MULTIPLE CONTAINERS INSIDE IT, A FOOD CART AND A LARGE GARBAGE CONTAINERS IN FRONT OF SINK. ALSO OBSERVED A MEAT CART WITH FROZEN MEAT ON IT ATTACHED WITH TAPE TO THE EXPOSED HAND SINK AT THE MEAT PREP AREA. INSTRUCTED MANAGER, SINKS MUST BE ACCESSIBLE FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED, 7-38-030.
    • 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. PREP FOODS INSIDE MAIN KITCHEN WALK IN COOLER NOT LABEL, MUST LABEL AND MAINTAIN.
    • 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. CLEAN MULTI-USE LARGE COOKING CONTAINERS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL SHELVES THRU-OUT FRONT AREA KITCHEN. MUST REPLACE SOME CUTTING BOARDS IN KITCHENS AND MEAT PREP AREA, AND REPLACE RUSTY SHELVING UNITS INSIDE WALK IN COOLERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; SOME DISPLAY COLD UNITS, ALL STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES IN MAIN KITCHEN AND MEAT PREP AREA AND JUICER IN MAIN KITCHEN.
    • 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 REPLACE MISSING AND BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 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 REPAIR WALLS IN FRONT AREA KITCHEN AND MEAT PREP AREA WHERE NEEDED. CLEAN WALLS AT MEAT PREP AREA BEHIND CUTTING TABLES. REPLACE MISSING WALL TILES THRU-OUT MAIN KITCHEN. REPLACE DAMAGED AND MISSING CEILING PANELS THRU-OUT PREMISES, AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN MAIN KITCHEN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO END CAPS FOR LIGHT SHIELDS IN BOTH KITCHEN, MUST PROVIDE END CAPS.
    • 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 LEAKING PIPES UNDER ONE OF 2PART SINKS IN BUTCHER AREA AND SEAL ALL RUSTY GREASE TRAPS UNDER SINKS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • CLEANING TOWELS MUST BE PROPERLY STORED.
  34. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY COOLER STORAGE SHELF AT SEAWEED COOLER, AND RUSTY TABLE STORAGE SHELF IN COOKING KITCHEN, INSTRUCTED TO REMOVE RUST.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN STORAGE RACKS IN REAR VEGETABLE WALK-IN, FRONT VEGETABLE BINS, FRONT UPRIGHT FREEZERS INTERIOR,CABINETS UNDER MIDDLE ISLAND ALSO NEED CLEANING. THE FOLLOWING NEED TO BE CLEANED AND SANITIZED CUTTING BOARDS, GRINDER, BAND SAW, AND INTERIOR OF ICE MACHINE.
    • 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.OBSERVED THE FLOOR NOT CLEAN UNDER STORAGE SHELF THRU OUT, AND IN MENS ROOM INSTRUCTED TO CLEAN.
    • 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. Use dustless cleaning methods.OBSERVED THE FOLLOWING NOT CLEAN CEILING FANS,VENTS VEGETABLE SIDE, REAR PREP AREA WALL ABOVE HANDSINK, ALSO BY STOVE, CLEAN WALLS IN WALK-IN VEGETABLE COOLER ALSO CEILING NEEDS CLEANING.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE LIGHT SHIELD IN THE LADIES ROOM NOT CLEAN INSTRUCTED TO CLEAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.OBSERVED THE P-TRAP LEAKING AT KITCHEN HANDSINK, AND 3 COMPARTMENT SINK IN REAR FOOD PREP LEAKING NOZZLE AT THE NECK. INSTRUCTED TO REPAIR AND OR REPLACE.

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