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JUBBA RESTAURANT INC.

236 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

Résumé des inspections

JUBBA RESTAURANT INC. a été inspecté 18 fois par Chicago Department of Public Health depuis le 17 février 2010. La dernière inspection, le 9 août 2017, n'a relevé aucune infraction.

3 des 18 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 : Contrôle de la température des aliments et Produits chimiques et substances toxiques.

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.

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 13 août 2014. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 21 février 2017. Par exemple : MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE

  • Équipement et ustensilesRisque faible

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

    Relevé 43 fois dans 15 inspections distinctes, la plus récente le 8 mars 2017. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 19 fois dans 10 inspections distinctes, la plus récente le 8 mars 2017. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 6 fois dans 6 inspections distinctes, la plus récente le 21 février 2017. Par exemple : * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS

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.

18 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Found rust on shelves in walk in cooler. Must remove or paint. Found heavily soiled and damaged gaskets on walk in cooler door. Must detail clean and repair. Observed cardboard used as a floor mat in kitchen area. Must remove. All surfaces must be smooth, easily cleanable and non-porous. Must maintain all.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Found caulking on washbowl sink in employee restroom heavily soiled with slimy, black, mold-like substance along top. Must detail clean and sanitize. Must maintain same. Found counter area around front exposed hand sink heavily soiled. Must detail clean and sanitize. Must maintain same.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Found floor in equipment closet in kitchen heavily soiled. Must detail clean this area. Must maintain same.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Found leak from compressor in walk in cooler. Water is dripping into bus pain on floor of walk in. Must repair and maintain same
  3. Plainte

    8 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Found the following sinks without paper towels: Employee restroom washbowl sink, front prep exposed hand sink; and rear prep exposed hand sink. Must keep all hand sinks stocked with soap and paper towels at all times. Operator provided paper towels during inspection. Found front exposed hand sink with hot water inaccessible. (Hot water turned off at the pipes below sink.) Operator restored hot water. Instructed hot water must be accessible at all times. Critical violation 7-38-030.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • Observed no city of Chicago certified food manager on site while potentially hazardous foods (chicken, rice, etc.) are being prepared. Must have a city of Chicago certified food manager on site while potentially hazardous foods are being prepared, cooked and/or served. Must have a city of Chicago certified food manager certificate posted in plain view, at all times. Serious violation 7-38-012.
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • Observed facility does not have a chemical test kit on site. Must provide chemical test kit. Serious violation 7-38-030.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • Found 3 compartment sink hot water faucet not functioning properly. Hot water handle is stripped. Hot water valve turned off under 3 compartment sink. Must repair hot water handle to provide properly functioning hot and cold water with adequate city pressure, at all times. Serious violation 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Found rust on shelves in walk in cooler. Must remove or paint. Found heavily soiled and damaged gaskets on walk in cooler door. Must detail clean and repair. Observed cardboard used as a floor mat in kitchen area. Must remove. All surfaces must be smooth, easily cleanable and non-porous. Must maintain all.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Found caulking on washbowl sink in employee restroom heavily soiled with slimy, black, mold-like substance along top. Must detail clean and sanitize. Must maintain same. Found counter area around front exposed hand sink heavily soiled. Must detail clean and sanitize. Must maintain same.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Found floor in equipment closet in kitchen heavily soiled. Must detail clean this area. Must maintain same.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Found leak from compressor in walk in cooler. Water is dripping into bus pain on floor of walk in. Must repair and maintain same.
  4. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CUTTING BOARDS AT REAR FOOD PREP AREA WORNED OUT WITH STAINS.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
  5. Toiles

    6 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN,SOUP, BEANS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1547087 DATED:06/15/2015. 30 NOTED FOOD ITEMS STORED IN THEIR ORIGINAL CONTAINERS (TIN CANS) INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM ORIGINAL CONTAINERS AND STORE IN A CLEAN CONTAINER WITH TIGHT FITTING LIDS. 09/11/2015 33 MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. MUST DETAIL CLEAN ALL SHELVING RACKS, CABINETS UNDER FRONT COUNTER,PREP TABLES AND SINKS AND REMOVE EXTREME FOOD DEBRIS. ALSO NOTED HEAVY ICE BUILD UP FROM THE CONDENSATION UNIT OF WALK IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN.09/11/2015 35 NOTED MISSING TILES ON WALL BASE OF CUSTOMER BATHROOM AND BEHIND SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. 09/11/2015 38 NOTED LEAKAGE AT BOTTOM PIPING OF 3 COMPARTMENT SINK AND AT FAUCET EXPOSED HAND WASH SINK OF CUSTOMER BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.MUST CLEAN ALL VENTS ESPECIALLY AT THE BATHROOMS WITH HEAVY DUST AND DIRT ACCUMULATION. 09/11/2015 45 NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES. 09/11/2015 INSTRUCTED TO CORRECT AND MAINTAIN NOTED VIOLATIONS BY 8/4/2016. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CUTTING BOARDS AT REAR FOOD PREP AREA WORNED OUT WITH STAINS.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS TROUGHOUT THE PREMISES REQUIRES A DETAIL CLEANING AND PROVIDE MISSING FLOR DRAIN COVER IN FRONT OF THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE REAR EXPOSED HANDSINK AND CONDENSATION LEAK AT VENTILATION COVER INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPAIR ALL PLUMBING AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED CLUTTERED CONDITIONS INSIDE THE FURNACE ROOM.INSTRUCTED TO DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ARTICLES/PIECES OF UNUSED KITCHEN EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE.
  6. Réinspection des toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED FOOD ITEMS STORED IN THEIR ORIGINAL CONTAINERS (TIN CANS) INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM ORIGINAL CONTAINERS AND STORE IN A CLEAN CONTAINER WITH TIGHT FITTING LIDS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED EXCESSIVE ICE BUILDUP INSIDE OF THE WALK-IN FREEZER. MUST DEFROST AND MAINTAIN AND MAKE REPAIRS. PROVIDE A DOOR HANDLE FOR THE EMPLOYEE RESTROOM.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. MUST DETAIL CLEAN ALL SHELVING RACKS, CABINETS UNDER FRONT COUNTER,PREP TABLES AND SINKS AND REMOVE EXTREME FOOD DEBRIS. ALSO NOTED HEAVY ICE BUILD UP FROM THE CONDENSATION UNIT OF WALK IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED MISSING TILES ON WALL BASE OF CUSTOMER BATHROOM AND BEHIND SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKAGE AT BOTTOM PIPING OF 3 COMPARTMENT SINK AND AT FAUCET EXPOSED HAND WASH SINK OF CUSTOMER BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.MUST CLEAN ALL VENTS ESPECIALLY AT THE BATHROOMS WITH HEAVY DUST AND DIRT ACCUMULATION.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.
  7. Toiles

    11 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NOTED NO COLD RUNNING WATER AT THE KITCHEN HAND WASH SINK. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT SINK AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NOTED NO PAPER TOWELS AT THE HAND WASH SINKS OF THE FRONT AND REAR FOOD PREP AREAS. INSTRUCTED TO HAVE PAPER TOWELS AT SINKS ALWAYS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, SOUPS, RICE ETC). INSTRUCTED TO HAVE CITY OF CHICAGO FOOD CERTIFICATE POSTED ON SITE ALWAYS AND TO HAVE A CERTIFIED FOOD MANAGER ON DUTY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NOTED NO CURRENT INSPECTION REPORT SUMMARY POSTED AS REQUIRED BY LAW. PREMISES HAS A REPORT SUMMARY FOR 9/9/2013 INSTEAD OF SUMMARY REPORT FOR 2015.INSTRUCTED TO POST THE CURRENT INSPECTION SUMMARY REPORT AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-010(B)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED FOOD ITEMS STORED IN THEIR ORIGINAL CONTAINERS (TIN CANS) INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM ORIGINAL CONTAINERS AND STORE IN A CLEAN CONTAINER WITH TIGHT FITTING LIDS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED WATER DRIPPING FROM THE CONDENSATION UNIT INSIDE WALK IN COOLER AND COLLECTING INSIDE A CONTAINER. INSTRUCTED TO PROVIDE A DRAIN LINE FOR THE CONDENSATION UNIT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. MUST DETAIL CLEAN ALL SHELVING RACKS, CABINETS UNDER FRONT COUNTER,PREP TABLES AND SINKS AND REMOVE EXTREME FOOD DEBRIS. ALSO NOTED HEAVY ICE BUILD UP FROM THE CONDENSATION UNIT OF WALK IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT ESPECIALLY AT THE KITCHEN WITH GREASE AND STANDING WATER AROUND THE 3 COMPARTMENT SINK. MUST UPGRADE HOUSE KEEPING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED MISSING TILES ON WALL BASE OF CUSTOMER BATHROOM AND BEHIND SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKAGE AT BOTTOM PIPING OF 3 COMPARTMENT SINK AND AT FAUCET EXPOSED HAND WASH SINK OF CUSTOMER BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.MUST CLEAN ALL VENTS ESPECIALLY AT THE BATHROOMS WITH HEAVY DUST AND DIRT ACCUMULATION.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.
  8. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS STORED ON TOP OF THE STEAM TABLE (CONTAINERS NOT STORED IN THE HOT WATER): CHICKEN AT 130.1F, COOKED MIXED VEGETABLES AT 130.4F, CREAMED CORN AT 131.1F, TUNA AT 134.4F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (BEEF AT 143.9F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED FROZEN MEAT STORED IN A GROCERY BAG IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO ONLY USE FOOD GRADE STORAGE BAGS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING ITEMS: FRONT PREP AREA HANDSINK, INTERIOR OF PREP COOLER, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND DRY STORAGE AREAS, FOOD STORAGE CONATINERS, TOP OF GRILL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE WALLS AROUND THE COFFEE MACHINE AND FRONT PREP AREA HANDSINK.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELD MISSING AT THE LIGHT FIXTURE IN THE WALK-IN COOLER. MUST INSTALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR OR REPLACE THE NON-WORKING VENTILATION FAN IN THE SOUTH CUSTOMER WASHROOM.
  9. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED CLEANING UNDERNEATH STORAGE SHELVING AND IN THE TOILET ROOM TO REMOVE DEBRIS AND/OR SPILLS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN THE WALL BEHIND PREP TABLE WHERE THE BLENDER IS KEPT AND USED TO REMOVE FOOD SPLATTER.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE MISSING LIGHT SHIELD IN THE TOILET ROOM.
  10. Plainte

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING NEED CLEANING: BOTTOM OF PREP TABLES, EXTERIOR OF FOOD CONTAINERS, SHELVES ON THE NORTH WALL OF KITCHEN, SOME WALK-IN COOLER SHELVES, PIPES UNDER 3-COMP SINK, & COUNTER AROUND COFFEE MACHINE AT SERVING AREA-DUE TO FOOD STAINS/DEBRIS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INTERNAL THERMOMETERS NEEDED IN ALL COOLERS.
  11. Réinspection de la plainte

    0 infraction

  12. Plainte

    10 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 A FOOD HANDLING EMPLOYEE DIP HER HANDS INTO A POT OF RICE AND TASTE THE FOOD. MANAGEMENT INSTRUCTED ON PROPER HYGIENIC PRACTICES SUCH AS USING A SINGLE USE TASTING SPOON TO TASTE THE FOOD. MANAGEMENT VOLUNTARILY DISCARDED THE FOOD. CRITICAL VIOLATION 7-38-010A
    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER WAS AVAILABLE AT THE 3 COMPARTMENT SINK AT THE TIME OF THE INSPECTION. THE WATER TEMPERATURE AT THE 3 COMPARMTENT SINK WAS 58-60F AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F MUST BE AVAILABLE AT ALL TIMES TO WASH DISHES. MANAGER WAS ADVISED THAT THE CURRENT HOT WATER TANK WAS NOT ADEQUATE FOR THE FOOD OPERATION. CRITICAL VIOLATION 7-38-030.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS WERE AVAILABLE AT THE EMPLOYEE RESTROOM OR THE REAR EXPOSED HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HAND TOWELS AND HAND SOAP AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 27. CHAMBRES DE CHAMBRE ENCLOQUÉES, FOURNISSÉES AVEC DES DISPOSITIFS DE CLEANSER, DES DISPOSITIFS SANITAIRES ET DES RECEPTATIONS DE DÉCHETS PROPER
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. CUSTOMER WASHROOMS ARE NOT MAINTAINED CLEAN. OBSERVED DIRTY TOILETS IN BOTH WASHROOMS. OBSERVED TOILETS IN THE WOMEN'S RESTROOM NOT FLUSING PROPERLY. MUST MAINTAIN THE RESTROOMS CLEAN AT ALL TIMES AND REPAIR THE TOILETS. SERIOUS VIOLATION 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. MUST LABEL AND DATE THE PREPARED FOODS INSIDE OF THE WALK-IN COOLER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED EXCESSIVE ICE BUILDUP INSIDE OF THE WALK-IN FREEZER. MUST DEFROST AND MAINTAIN AND MAKE REPAIRS. PROVIDE A DOOR HANDLE FOR THE EMPLOYEE RESTROOM.
    • 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 ALL DRY STORAGE CONTAINERS, WIRE STORAGE RACKS THROUGHOUT, INSIDE OF MOP SINK, GAS LINES BEHIND THE COOKING EQUIPMENT WITH EXCESSIVE GREASE, RESTROOM VENTILATION FAN COVER WITH DUST ON THEM, PREP TABLES THROUGHOUT, ALL COOKING EQUIPMENT, VENTILATION HOOD FILTERS.
    • 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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS, WALK-IN FREEZER AND COOLER, STORAGE AREAS AND RESTROOMS THROUGHOUT.
    • 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. DETAIL CLEAN THE WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE COOKING EQUIPMENT.
    • 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. MAINTAIN THE OUTSIDE GARBAGE AREA CLEAN AND FREE OF LITTER AND DEBRIS.
  13. Réinspection des toiles

    4 infractions

    • 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. CLEANED UTENSILS WERE STORED IN A PLASTIC CONTAINER BELOW CONTAINERS THAT WERE DRYING AFTER BEING WASHED. WATER DRIPPED INTO THE CONTAINERS. MANAGEMENT INSTRUCTED THAT ALL UTENSILS MUST BE AIR DRIED PRIOR TO USE.
    • 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 PROVIDE LIDS FOR THE GARBAGE CANS IN THE PREP AREA. CONDENSED WATER LEAKING FROM THE CEILING OF THE WALK-IN COOLER. MUST REPAIR.
    • 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 ALL DRY STORAGE CONTAINERS, WIRE STORAGE RACKS, INSIDE OF MOP SINK, GAS LINES BEHIND THE COOKING EQUIPMENT WITH EXCESSIVE GREASE.
    • 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. REPLACE THE CAULKING BEHIND THE 3 COMPARTMENT SINK. OBSERVED DEAD FLIES ON THE WALLS OF THE MECHANICAL ROOM. CLEAN AND SANITIZE THE WALLS.
  14. Toiles

    10 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. INADEQUATE HOT WATER PROVIDED TO THE ESTABLISHMENT. AT THE TIME OF THE INSPECTION, OBSERVED 3 COMPARTMENT SINK WITH HOT WATER AT 70-90F. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F IS NEEDED TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS. HOT WATER AT THE 3 COMPARTMENT SINK WAS UP TO 114F BY THE END OF THE INSPECTION. A LARGER HOT WATER TANK IS RECOMMENDED TO PROPERLY WASH DISHES AND WASH HANDS. CRITICAL VIOLATION 7-38-030.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED ALL HANDWASHING SINKS WITHOUT EITHER PAPER TOWELS OR HANDSOAP. OBSERVED HANDSINK IN FRONT PREP AREA WITHOUT HANDSOAP. OBSERVED REAR EXPOSED HANDSINK WITHOUT PAPER TOWELS. OBSERVED RESTROOM HANDSINK WITHOUT PAPER TOWELS. MANAGEMENT INSTRUCTED THAT SOAP AND PAPER TOWELS MUST BE PROVIDED AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT WITH THEIR ORIGINAL CITY FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AND RICE) WERE BEING PREPARED AND SERVED. NO CITY FOOD SANITATION CERTIFICATE WAS POSTED ON PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CITY FOOD SANITATION CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #160413 ON 6/21/10 NOT CORRECTED: 32/01 - MUST REMOVE EXTREME ICE BUILD UP FROM INTERIOR OF WALK IN COOLER. 33/01 - MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. MUST DETAIL CLEAN ALL SHELVING RACKS, CABINETS UNDER FRONT COUNTER,PREP TABLES AND SINKS AND REMOVE EXTREME FOOD DEBRIS. MUST ALSO CLEAN MICROWAVES AND INTERIOR AND EXTERIOR OF BULK FOOD ITEM CONTAINERS. MUST CLEAN SINKS,TOILETS,WALLS AND DOORS IN ALL WASHROOMS. 38/01 - 3 COMPARTMENT SINK FAUCETS IN POOR REPAIR. FOUND WATER SPRAYING OUT FROM 3 COMPARTMENT FAUCETS WHEN WATER TURNED ON. MUST REPAIR BOTH FAUCETS. SERIOUS VIOLATION 7-42-090.
    • 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. CLEANED UTENSILS WERE STORED IN A PLASTIC CONTAINER BELOW CONTAINERS THAT WERE DRYING AFTER BEING WASHED. WATER DRIPPED INTO THE CONTAINERS. MANAGEMENT INSTRUCTED THAT ALL UTENSILS MUST BE AIR DRIED PRIOR TO USE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE BROKEN TOILET TANK COVER IN THE WASHROOM. REPLACE THE STAINED CUTTING BOARDS IN THE PREP AREA. PROVIDE A SPLASHGUARD BETWEEN THE COFFEE MACHINE AND EXPOSED HANDSINK IN THE FRONT PREP AREA AND BETWEEN THE COOKING EQUIPMENT AND EXPOSED HANDSINK IN THE REAR PREP AREA. REMOVE THE ALUMINUM FOIL COVERING THE COOKING EQUIPMENT. MUST PROVIDE LIDS FOR THE GARBAGE CANS IN THE PREP AREA. CONDENSED WATER LEAKING FROM THE CEILING OF THE WALK-IN COOLER. MUST REPAIR.
    • 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 VENTILATION HOOD ABOVE THE COOKING EQUIPMENT, PREP TABLES THROUGHOUT, ALL DRY STORAGE CONTAINERS, WIRE STORAGE RACKS, INSIDE OF MOP SINK.
    • 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. DETAIL CLEAN THE FLOOR THROUHGOUT THE PREP AREAS.
    • 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. DETAIL CLEAN THE WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE COOKING EQUIPMENT. REPLACE THE CAULKING BEHIND THE 3 COMPARTMENT SINK. REPLACE THE STAINED CEILING TILES IN THE REAR PREP AREA. DETAIL CLEAN THE DUSTY CEILING EXHAUST COVERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LOW WATER PRESSURE AT THE REAR EXPOSED HANDSINK. MUST PROVIDE ADEQUATE WATER PRESSURE TO WASH HANDS.
  15. Réinspection des toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • SEE REPORT FROM 6-10-2010.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SEE REPORT FROM 6-10-2010.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SEE REPORT FROM 6-10-2010.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • SEE REPORT FROM 6-10-2010.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SEE REPORT FROM 6-10-2010.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SEE REPORT FROM 6-10-2010.
  16. Toiles

    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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 20LBS OF COOKED PINTO BEANS AND COOKED LENTILS IN WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 50-67 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND NO SOAP OR SANITARY HAND DRYING DEVICE AT EXPOSED HAND BOWL IN PREP AREA. ALSO, NO SANITARY HAND DRYING DEVICE AT WASHBOWL IN EMPLOYEE WASHROOM. ALSO, FOUND EXPOSED HAND SINK IN PREP AREA NOT READILY ACCESSIBLE. SAID HAND SINK WAS OBSTRUCTED BY A LARGE BUCKET OF DIRTY MOP WATER AND TWO LARGE MULTI USE PANS CONTAINING FOOD DEBRIS. INSTRUCTED MANAGER TO REMOVE ITEMS THAT WERE OBSTRUCTING THE EXPOSED HAND BOWL AND TO PROVIDE SOAP AND SANITARY HAND DRYING DEVICES AT ALL HAND WASHING FACILITIES AS NEEDED. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE POSTED AND NO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE A CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST ALSO POST A VALID CITY OF CHICAGO CERTIFICATE OR PROVIDE PROOF OF ENROLLMENT. SERIOUS CITATION ISSUED 7-38-012.
    • 27. CHAMBRES DE CHAMBRE ENCLOQUÉES, FOURNISSÉES AVEC DES DISPOSITIFS DE CLEANSER, DES DISPOSITIFS SANITAIRES ET DES RECEPTATIONS DE DÉCHETS PROPER
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. TOILET FACILITIES IN POOR REPAIR. TOILET BOWL IN REAR WASHROOM NOT PROPERLY FLUSHING AND TOILET BOWL TANK COVER MISSING. ALSO, 3RD TOILET BOWL IN MENS WASHROOM HAS BROKEN HANDLE HANGING BY A WIRE AND DOES NOT PROPERLY FLUSH. ALSO FOUND MISSING TOILET BOWL TANK COVERS IN MENS WASHROOM. MUST REPAIR AND PROPERLY MAINTAIN ALL TOILET FACILITIES. SERIOUS 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. MUST STORE ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS IN FOOD GRADE BAGS OR CONTAINERS AND PROPERLY LABEL.
    • 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 REMOVE EXTREME ICE BUILD UP FROM INTERIOR OF WALK IN COOLER AND FROM SMALL COOLER UNDER FRONT COUNTER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. MUST DETAIL CLEAN ALL SHELVING RACKS, CABINETS UNDER FRONT COUNTER,PREP TABLES AND SINKS AND REMOVE EXTREME FOOD DEBRIS. MUST ALSO CLEAN MICROWAVES AND INTERIOR AND EXTERIOR OF BULK FOOD ITEM CONTAINERS. MUST CLEAN SINKS,TOILETS,WALLS AND DOORS IN ALL WASHROOMS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL COOKING EQUIPMENT,UNDER 3 COMP SINK,DINING AREA,IN STORAGE AREAS UNDER SHELVING,ALONG WALLS,IN CORNERS AND THROUGHOUT AND REMOVE EXTREME DIRT AND FOOD DEBRIS BUILD UP. REMOVE WATER FROM FLOORS IN WASHROOMS AND FROM UNDER 3 COMP SINK.
    • 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. 3 COMPARTMENT SINK FAUCETS IN POOR REPAIR. FOUND WATER SPRAYING OUT FROM 3 COMPARTMENT FAUCETS WHEN WATER TURNED ON. MUST REPAIR BOTH FAUCETS.
    • 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. OBSERVED DIRTY MULTI USE ITEMS STORED ON FLOORS UNDER 3 COMP SINK,IN FRONT OF HAND SINK AND THROUGHOUT PREP AREA. MUST PROVIDE ADDITIONAL SHELVING RACKS TO PROPERLY STORE ITEMS 6 INCHES OFF FLOOR. REMOVE ALL CLUTTER AND DEBRIS FROM FURNACE ROOMS, FROM UNDER STORAGE SHELVES AND FROM FRONT CABINETS. ALSO PROVIDE A DESIGNATED AREA TO STORE EMPLOYEE BELONGINGS.
  17. Réinspection des licences

    0 infraction

  18. Réinspection des licences

    1 infraction

    • 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. HAND WASHING SINK IN FRONT SERVICE AREA NOT WORKING PROPERLY. ALSO, MUST HAVE ESPRESSO MACHINE PROPERLY INSTALLED WITH A BACK FLOW DEVICE AND ON SITE FOR INSPECTION. MUST REPAIR LEAKS AT ESPRESSO FILTERS ATTACHED TO HAND SINK IN FRONT SERVICE AREA.

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