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KARYN'S FRESH CORNER

1901 N HALSTED ST, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

KARYN'S FRESH CORNER a été inspecté 15 fois par Chicago Department of Public Health depuis le 10 juin 2011. La dernière inspection, le 23 avril 2018, n'a relevé aucune infraction.

2 des 15 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 Ravageurs.

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 14 fois dans 7 inspections distinctes, la plus récente le 16 juin 2016. Par exemple : LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 17 juin 2011. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 28 fois dans 12 inspections distinctes, la plus récente le 23 mai 2017. Par exemple : ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU

  • 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 16 fois dans 11 inspections distinctes, la plus récente le 23 mai 2017. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Autres constatsRisque faible

    Constats qui n'entrent pas dans les catégories ci-dessus, comme les suivis confirmant qu'une infraction antérieure a été corrigée, ou des exigences propres à ce type d'établissement.

    Relevé 16 fois dans 7 inspections distinctes, la plus récente le 23 juin 2016. Par exemple : PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ

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.

15 inspections

  1. Toiles

    0 infraction

  2. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED FLOORS NEED CLEANING AT WALLBASE IN THE KITCHEN.INSTRUCTED MANAGEMENT TO CLEAN FLOORS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED STAINED CEILING TILES IN THE KITCHEN.INSTRUCTED MANAGEMENT TO REPLACE CEILING TILES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NOTED LIGHT SHIELD CAPS MISSING FROM LIGHT SHEILDS AT THE REAR FOOD PREP AREA. INSTRUCTED MANAGEMENT TO INSTALL CAPS.
  3. Réinspection des toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Inspector Comments: MUST REMOVE RUST FROM SPICE STORAGE SHELVING UNITS AND IN REAR FOOD STORAGE AREA,FOIL ON SPICE SHELVING UNITS,GLASS WATER BOTTLES OPENING NOT LARGE ENOUGH TO SANITIZE THE INSIDE OF IT.MUST REPLACE WORN AND PITTED CUTTING BOARDS AT PREP COOLERS
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM MOP SINK,INTERIOR PARTS OF ICE MACHINE,MAIN & VEGETABLE ,WALK IN COOLER SHELVING UNITS,PREP COOLERS.ALL FOOD ,POT & PAN STORAGE SHELVES THROUGHOUT PREP AREAS
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALLBASES THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE AT FRONT ENTRY DOOR.MUST SCRAPE AND PAINT PEELING PAINT ON FLOORS IN ALL PREP AREAS AND DISH MACHINE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Inspector Comments: MUST CLEAN DIRT AND DUST BUILD UP FROM WALLS AND LIGHT SHIELDS IN ALL PREP , DISH WASHING AREAS AND WALK IN COOLER,DINING AREA LOWER WALL UNDER WINDOWS.MUST REPAIR OR REPLACE DAMAGED WALLS IN PREP AREAS.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP & DINING AREAS.MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL BASES IN DINING AREA,STAINED CEILING TILES IN REAR PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Inspector Comments: MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Inspector Comments: MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR IN REAR DRY FOOD STORAGE AND 2ND FL. PAPER GOODS STORAGE AREA.
  4. Toiles

    10 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • OBSERVED FOOD NOT IN SOURCE SOUND CONDITION AND NOT WHOLESOME FOR FOOD CONSUMPTION.OBSERVED EVIDENCE OF APPX. 50 OR MORE LIVE INDIAN MEAL MOTHS IN A CLEAR PLASTIC CONTAINER OF 10LBS.CRISPY JIANE IN REAR FOOD STORAGE AREA AND 10LBS. RICE FLOUR ON LOWER SHELF OF PREP TABLE IN BAKERY AREA.PRODUCT WAS DISCARDED BY MANAGER.MUST ROTATE STOCK ON A DAILY BASIS.APPX.20LBS.$30.(CRITICAL 7-38-005B)
    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED IMPROPER TEMPERATURE OF DESSERT DISPLAY UNIT AT 51.6F AND OPEN DISPLAY FOOD DISPLAY UNIT AT 50.1F WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED COOLERS SUCH AS COOKED CARROT CAKE 2LBS. 48.5F,2LBS. TUNA 49.2F,1.6 LBS. SPROUTS 53.9F,1.6LBS. SALMON ROLLS 52.2F,1.6LBS. MEAT BALL SUB 54.0F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX. 8.2LB.$120(CRITICAL 7-38-005A)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1578590 10/6/15 #32-SEVERAL REACH IN COOLERS AND FREEZERS HAVE BROKEN DOOR GASKETS.#45-IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET.MUST ENROLL AND MAINTAIN.(SERIOUS 7-42-090)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE RUST FROM SPICE STORAGE SHELVING UNITS AND IN REAR FOOD STORAGE AREA,FOIL ON SPICE SHELVING UNITS,GLASS WATER BOTTLES OPENING NOT LARGE ENOUGH TO SANITIZE THE INSIDE OF IT.MUST REPLACE WORN AND PITTED CUTTING BOARDS AT PREP COOLERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN FOOD DEBRI FROM MOP SINK,INTERIOR PARTS OF ICE MACHINE,MAIN & VEGETABLE ,WALK IN COOLER SHELVING UNITS,PREP COOLERS.ALL FOOD ,POT & PAN STORAGE SHELVES THROUGHOUT PREP AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALLBASES THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE AT FRONT ENTRY DOOR.MUST SCRAPE AND PAINT PEELING PAINT ON FLOORS IN ALL PREP AREAS AND DISH MACHINE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN DIRT AND DUST BUILD UP FROM WALLS AND LIGHT SHIELDS IN ALL PREP , DISH WASHING AREAS AND WALK IN COOLER,DINING AREA LOWER WALL UNDER WINDOWS.MUST REPAIR OR REPLACE DAMAGED WALLS IN PREP AREAS.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN PREP & DINING AREAS.MUST REPAIR OR REPLACE MISSING AND DAMAGED WALL BASES IN DINING AREA,STAINED CEILING TILES IN REAR PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR IN REAR DRY FOOD STORAGE AND 2ND FL. PAPER GOODS STORAGE AREA.
  5. Réinspection de la plainte

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED PREPACKAGED AND PREBOTTLED ITEMS WITHOUT CORRECT LABELING REQUIREMENTS. LABELING REQUIREMENTS GIVEN TO OWNER
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED THE INTERIOR OF REACH IN REFRIGERATORS AND REACH IN FREEZER UNCLEAN WITH FOOD SPILLS AND FOOD DEBRIS. CLEAN AND MAINTAIN. OBSERVED TORN GASKETS ON MULTIPLE REACH IN REFRIGERATORS AND REACH IN FREEZERS. REPLACE ALL TORN GASKETS
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED THERMOMETERS NOT PRESENT OR BROKEN WITHIN REFRIGERATION UNITS. MUST PROVIDE ALL REFRIGERATION UNITS WITH EASY TO READ THERMOMETERS. ALL THERMOMETERS NEED TO BE READING 40F OR LESS AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED BACK CLOSET AREA NEAR MOP SINK WITH EXCESS CLUTTER. CLEAN AND ORGANIZE SO THAT PEST CONTROL CAN HAVE FULL ACCESS. MAINTAIN
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • ADDITIONAL IDPH FOOD HANDLER INFROMATION PROVIDED
  6. Toiles

    9 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • OBSERVED APPROXIMATELY 35 GALLONS VALUED AT 400.00, 6 BOTTLES OF PLANT PROTEIN VALUED AT $36, 1 CACOLO PROTEIN VALUED AT $6, 12 HOMEMADE SAUERKRAUT VALUED AT $105.00, 6 LEMON DRESSING VALUED AT $72, 2 CAESAR DRESSING VALUED AT $24, 5 VINAIGRETTE VALUED AT $60, 10 GREEN START VALUED AT $155, 3 COCONUT WATER VALUED AT $27, 5 PRO BIOTIC VALUED AT $50, 5 BOTTLES OF WATER VALUED AT $20. FACILITY IS NOT APPROVED TO BOTTLE ON CAP ON SITE AND COULD NOT PROVIDE SUFFICIENT DOCUMENTATION OF WHERE ITEMS WERE BOTTLED AND CAPPED SAFELY OFF SITE. ALL ITEMS WERE PULLED FROM SHELVES AND HELD FOR FURTHER INSPECTION. ITEMS WERE TAGGED AND HELD IN WALK IN COOLER. CRITICAL VIOLATION 7-38-005 (B) (B-2)
    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED SALD BAR CONTAINING POTENTIALLY HAZARDOUS FOOD AT 50F. SALAD BAR WAS TAGGED. CRITICAL VIOLATION 7-38-005 (A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INCLUDING 5LBS OF CHICK PEA SALAD CONTAINING BEAN SPROUTS AT 51.0F VALUED AT $20, 1LB OF SLICED TOMATOES AT 47.0F VALUED AT $2, AND 2LBS OF CUT LEAFY GREENS (ROMAIN) VALUED AT $5 AT 50F. ALL POTENTIALLY HAZARDOUS FOOD WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED PREPACKAGED AND PREBOTTLED ITEMS WITHOUT CORRECT LABELING REQUIREMENTS. LABELING REQUIREMENTS GIVEN TO OWNER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED THE INTERIOR OF REACH IN REFRIGERATORS AND REACH IN FREEZER UNCLEAN WITH FOOD SPILLS AND FOOD DEBRIS. CLEAN AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED TORN GASKETS ON MULTIPLE REACH IN REFRIGERATORS AND REACH IN FREEZERS. REPLACE ALL TORN GASKETS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED THERMOMETERS NOT PRESENT OR BROKEN WITHIN REFRIGERATION UNITS. MUST PROVIDE ALL REFRIGERATION UNITS WITH EASY TO READ THERMOMETERS. ALL THERMOMETERS NEED TO BE READING 40F OR LESS AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED BACK CLOSET AREA NEAR MOP SINK WITH EXCESS CLUTTER. CLEAN AND ORGANIZE SO THAT PEST CONTROL CAN HAVE FULL ACCESS. MAINTAIN
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • ADDITIONAL IDPH FOOD HANDLER INFROMATION PROVIDED.
  7. Plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CAULK AROUND THE WASHBOWL SINK IN ONE OUT OF TWO UNISEX WASHROOM, ALONG THE SPLASHGUARD OF THE 2 COMPARTMENT SINK IN THE REAR PREP AREA, AND EXPOSED HAND SINK IN THE REAR PREP AREA WORN OUT. MUST RE CAULK AND MAINTAIN. RUSTED LID OF THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK IN THE REAR PREP AREA. MUST REMOVE RUST AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING END CAPS FOR THE LIGHT SHIELD ON THE LIGHTING FIXTURES IN THE FOOD STORAGE ROOM. MUST PROVIDE END CAPS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN THE REAR PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.
  8. Réinspection des toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR OF THE JUICE BAR FREEZER, FAN COVER IN THE PREPARED FOODS WALK-IN COOLER, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR IN THE REAR PREP AREA ESPECIALLY ALONG THE WALL AND BEHIND EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE FOOD DEBRIS ON THE WALLS OF THE REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE SINK STOPPERS THAT FIT THE SINK DRAIN FOR THE 3 COMPARTMENT SINK AT THE JUICE BAR. TOP LOADING SOFT SERVE ICE CREAM MACHINE LACKS HOT AND COLD RUNNING WATER TO THE MACHINE. MUST PROVIDE.
  9. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SMALL 1 DOOR PREP COOLER IN THE REAR PREP AREA WITH AN AIR TEMPERATURE OF 44F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SOUP AND HUMMUS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS AND SALAD BUFFET COOLER. OBSERVED ALMOND PATE AT 49.4F, CHICKPEA SALAD AT 50.3F, EGG SALAD AT 43.8F, SOUP AT 45.5F, CEVICHE AT 45.8F, AND HUMMUS AT 47.1F. MANAGEMENT VOLUNTARILY DISCARDED 55# OF FOOD WORTH $315. CRITICAL VIOLATION 7-38-005A.
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED NO CHLORINE SANITIZER AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE. PREMISES HAS A 3 COMPARTMENT SINK ON PREMISES TO WASH AND SANITIZE DISHES. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED MANUALLY CAPPED BOTTLES OF WATER, SMOOTHIES AND REJUVELAC JUICE FILLED AND CAPPED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT BOTTLED BEVERAGES CANNOT BE MANUALLY CAPPED. MANAGEMENT DISCARDED THE SMOOTHIES AND BOTTLED WATER. THE REJUVELAC JUICE WAS TAGGED HELD FOR INSPECTION AND THE CONTAINERS WERE STORED IN THE WALK-IN COOLER. 31 ONE-GALLON CONTAINERS OF REJUVELAC WERE TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005A.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR OF THE JUICE BAR FREEZER, FAN COVER IN THE PREPARED FOODS WALK-IN COOLER, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR IN THE REAR PREP AREA ESPECIALLY ALONG THE WALL AND BEHIND EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE FOOD DEBRIS ON THE WALLS OF THE REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE SINK STOPPERS THAT FIT THE SINK DRAIN FOR THE 3 COMPARTMENT SINK AT THE JUICE BAR. TOP LOADING SOFT SERVE ICE CREAM MACHINE LACKS HOT AND COLD RUNNING WATER TO THE MACHINE. MUST PROVIDE.
  10. Réinspection des toiles

    0 infraction

  11. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE AIR TEMPERATURE INSIDE REAR DISPLAY PREP COOLER WAS 48.9. UNIT TAGGED HELD FOR INSPECTION BY CDPH. INSTRUCTED TO REPAIR COOLER AND MAINTAIN UNIT BELOW 40.O F. FAX RE-INSPECTION LETTER TO 312-746-4240 CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED IN REAR DISPLAY PREP COOLER AT IMPROPER INTERNAL TEMPERATURE MUSHROOMS EMPANADAS 48.9F, RAVIOLI 48.8F, HUMMUS 48.7F, TOMATO 48.6F, SALAD MIX 49.3F, CURRY SAUCE 48.6F TAMALES 48.6F, CURRY SAUCE 48.5F PAD THAI SAUCE 48.5F, MOCK SALMON 47.7F, SPRING ROLL MIX 48.6F SLIDER CREPE SAUCE 48.2F, ZUCCHINI SOUP 47.4F AND VEGETABLE SOUP 48.2. MANAGEMENT VOLUNTARILY DISCARDED 30.43 # OF FOOD WORTH $526.66. MANAGEMENT UNABLE TO PROVIDE TEMPERATURE LOG. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. CITATION ISSUED. 7-38-005(A).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • REAR FOOD STORAGE SHELVING RUSTY MUST RE-PAINT OR REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR IN REAR PREP AREA IN POOR REPAIR WITH BROKEN FLOOR TILES. MUST REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.
  12. Plainte

    6 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED IMPROPER FINAL RINSE TEMPERATURE (100F) AT HIGH TEMPERATURE DISHMACHINE. MUST PROVIDE FINAL RINSE TEMPERATURE ABOVE 180F TO THE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST ALSO SWITCH THE TEMPERATURE GAUGES AND PRESSURE GAUGES AND INSTALL IN THEIR PROPER PLACE. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • INADEQUATE FOOD PROTECTION. FOOD NOT PROTECTED DURING PREPARATION. ACCORDING TO MANAGER, CONTAINERS OF REJUVELAC ARE FILLED AND MANUALLY CAPPED ON THE PREMISES WITH A PLASTIC CAP. OBSERVED 28 1-GALLON PLASTIC CONTAINERS OF "REJUVELAC" IN THE COOLERS AND 117 GALLONS OF PRODUCT WAITING TO BE BOTTLED. MANAGEMENT VOLUNTARILY DISCARDED 145 GALLONS OF REJUVELAC. PREMISES WAS NOTIFIED ON REPORT #63106 FROM 11/25/09 TO CEASE THE BOTTLING OPERATION. SERIOUS VIOLATION 7-38-005A.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE THE STAINED CUTTING BOARD THAT WAS STORED ON TOP OF THE 2 COMPARTMENT SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING IN THE PREP AREA: LIGHT SHIELDS, JUICER PARTS, TOASTER OVENS, PREP TABLES AND STORAGE SHELVES, INTERIOR OF FOOD DEHYDRATOR CABINETS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE FLOOR THROUGHOUT THE RESTAURANT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST SEAL THE FRP ON THE BARRIER WALL BETWEEN THE MOP SINK AND THE DISHMACHINE. CLEAN THE WALLS SURROUNDING THE 2 COMPARTMENT SINK. REPLACE ANY MISSING CEILING TILES IN THE RETAIL AREA.
  13. Réinspection des toiles

    1 infraction

    • 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. WORK ORDER ON PREMISES FOR METAL FLOOR PATCH FOR WALK-IN COOLER. MAY REMAIN UNTIL THE NEXT ROUTINE INSPECTION.
  14. Réinspection des toiles

    6 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATIONS FROM REPORT #517399 ON 6-10-11 NOT CORRECTED.#18- APPROXIMATELY OVER 50 MICE DROPPINGS IN THE FOLLOWING AREAS: THROUGHOUT REAR DRY FOOD STORAGE HALLWAY, SMALL PACKAGED GOODS STORAGE ROOM, 2ND FLOOR STORAGE ROOM, BEHIND WALK-IN COOLER. REAR EXIT DOOR FROM STORAGE HALLWAY TO PARKING LOT NOT RODENT PROOF. NO TIGHT FITTING SEAL ON BOTTOM OF DOOR. #29-MUST CLEAN FLOORS THROUGHOUT 2ND FLOOR DRY STORAGE. CRITICAL CITATION ISSUED 7-42-090.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. APPROXIMATELY 15 LIVE FRUIT FLIES ON AND INSIDE BOX OF STORED BANANAS IN REAR DRY FOODS STORAGE HALLWAY. SERIOUS VIOLATION 7-38-020. MUST ELIMINATE FLIES, CHECK STOCK PRIOR TO RECEIVING FOR INSECTS/PESTS.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • VIOLATION UPGRADED TO CRITICAL.
    • 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 NOT USE CARDBOARD AS LINER FOR SHELVING ANYWHERE IN ESTABLISHMENT. DIRTY MILK CRATE USED AS SHELVING UNDER BLENDER. MUST USE EASILY CLEANABLE SHELVING THAT IS RAISED 6" FROM FLOOR FOR EASE OF CLEANING. INTERIOR WHITE BOX FREEZER DAMAGED/BROKEN WITH EXPOSED INSULATION. MUST REPLACE/REPAIR. INSTALL WASHABLE SPLASHGUARD BETWEEN EXPOSED HANDSINK AND STORED UTENSILS IN FRONT PREP AREA. REPAIR OR REPLACE BROKEN/DAMAGED SHELF BASES AT FRONT PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT ALL PREP AND STORAGE AREAS WITH DIRT, DEBRIS ACCUMULATION ALONG BASEBOARDS UNDER ALL SINKS, AND EQUIPMENT INCLUDING INSIDE PRODUCE WALK-IN COOLER. MUST CLEAN ALL. METAL FLOOR OF WALK-IN COOLER DAMAGED WITH OPEN GAPS/HOLE. MUST SEAL TO MAKE SMOOTH AND CLEANABLE. SEAL ALL OPENINGS AT WALL-FLOOR JUNCTION THROUGH-OUT.
    • 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. ALL HOLES, DAMAGED AND CHIPPING PLASTER THROUGHOUT FOOD PREP AREAS AND FOOD STORAGE AREAS MUST REPAIR/SEAL. HOLE IN CEILING AROUND VENTILATION IN HANDICAP WASHROOM. MUST SEAL. SEAL OPENING AROUND OUTSIDE HOSE BIBB (SOUTH WALL).
  15. Toiles

    10 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED DURING INSPECTION EMPLOYEE NOT PROPERLY WASHING RINSING AND SANITIZING WHILE WASHING DISHES AT THREE COMPARTMENT SINK. EMPLOYEE WASHED NOT USING THE FINAL SANITIZING SINK. DISHES WERE WASHED, RINSED THEN SET OUT TO DRY ON DRYING METAL RACK SHELVING ABOVE SINK. MANAGEMENT RE-WASHED, RINSED, AND SANITIZED ALL DISHES ON RACK.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 50 TO 75 MICE DROPPINGS THROUGHOUT REAR STORAGE ROOM AND HOT WATER TANK ROOM. OUTSIDE EXIT DOOR FROM KITCHEN/REAR STORAGE ROOM TO PARKING LOT NOT RODENT PROOFED WITH OPEN 1/2 INCH GAP ON BOTTOM OF DOOR. INSTRUCTED TO REMOVE ALL DROPPINGS. SANITIZE ALL AREAS AND PROVIDE TIGHT FITTING SEAL ON BOTTOM OF EXIT DOOR.
    • 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 11-25-09 #164548 NOT CORRECTED. #35-HOLES IN THE WALLS UNDER THE KITCHEN THREE COMPARTMENT SINK.MUST SEAL. #34-MUST CLEAN FLOORS THROUGHOUT 2ND FLR. DRY STORAGE. #32-MOP SINK LOCATED TOO CLOSE TO DISH WASHING MACHINE. MUST PROVIDE A PHYSICAL BARRIER/SPLASH GUARD BETWEEN MOP SINK AND DISH MACHINE.
    • 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. EXPOSED TABLEWARES IN DINING ROOM MUST BE COVERED OR WRAPPED.
    • 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. GROWING PANS OF WHEAT GRASS AND SPROUTS MUST NOT BE STORED ABOVE OR AROUND ANY FOOD PREP, FOOD CONTACT, FOOD STORAGE AREAS. MUST NOT USE CARDBOARD AS LINER FOR GROWING PANS OR ANY OTHER SHELVING THROUGHOUT KITCHEN. DIRTY MILK CRATE USED AS SHELVING UNDER BLENDER MUST CLEAN. PLASTIC WHITE SHELVING FOR VEGETABLES IN WALK-IN COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN. INTERIOR WHITE BOX FREEZER DAMAGED/BROKEN WITH EXPOSED INSULATION. MUST REPLACE/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. THE FOLLOWING NEED CLEANING. INTERIOR/EXTERIOR JUICE BAR BOX FREEZER. REAR PREP EXPOSED HAND SINK. INTERIOR RUBBER GASKETS OF WHITE BOX FREEZER.INTERIOR TALL REACH-IN FREEZER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT ALL PREP AND STORAGE AREAS WITH DIRT, DEBRIS ACCUMULATION ALONG BASEBOARDS UNDER ALL SINKS AND EQUIPMENT. MUST CLEAN AND MAINTAIN. METAL FLOOR OF WALK-IN COOLER DAMAGED WITH OPEN GAPS/HOLE. MUST SEAL TO MAKE SMOOTH AND CLEANABLE.
    • 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. PLASTIC SPLASH GUARD USED AT BLENDER CRACKED/BROKEN. MUST REPLACE. ALL HOLES, DAMAGED AND CHIPPING PLASTER THROUGHOUT FOOD PREP AREAS AND FOOD STORAGE AREAS MUST REPAIR/SEAL. HOLE IN CEILING AROUND VENTILATION IN HANDICAP WASHROOM. MUST SEAL. MOLDY WALL CAULKING AT KITCHEN TWO COMPARTMENT SINK. MUST REPLACE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REPLACE INACCURATE THERMOMETER IN DISPLAY COOLER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair.

Établissements inspectés à proximité

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