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KRUNG THEP THAI CUISINE

3205 N HALSTED ST, CHICAGO, IL 60657 · Restaurant

Résumé des inspections

KRUNG THEP THAI CUISINE a été inspecté 19 fois par Chicago Department of Public Health depuis le 16 novembre 2017. La dernière inspection, le 22 juillet 2026, a relevé 1 infraction.

6 des 19 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 5 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 6 fois dans 5 inspections distinctes, la plus récente le 19 mars 2025. 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 4 fois dans 3 inspections distinctes, la plus récente le 28 mars 2023. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 9 avril 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 27 septembre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 11 fois dans 5 inspections distinctes, la plus récente le 19 mars 2025. Par exemple : TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION

À propos de ces données

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

19 inspections

  1. Plainte

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HOLE IN WALL IN DISH AREA INSTRUCTED TO SEAL HOLE
  2. Toiles

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD ROACHES IN PREP AND DRY STORAGE, INSTRUCTED TO REMOVE DEAD ROACHES AND CLEAN AND SANITIZE SAID AREAS.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HANDSINK IN DISH AREA LEAKING FROM DRAINING PIPES INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE KITCHEN NOTED FLOOR IN DRY STORAGE IN DISREPAIR . INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
  3. Plainte

    9 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED DRY INGREDIENTS AND SAUCE STORED IN FOOD STORAGE CONTAINERS IN KITCHEN WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS FOR ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CUTTING BOARDS IN KITCHEN WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN, SANITIZE AND RESTORE TO A SMOOTH AN EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED OVEN BELOW KITCHEN STOVE WITH HEAVY ENCRUSTED FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED FLOORS BEHIND WHITE REFRIGERATOR IN KITCHEN, BEHIND COOKING EQUIPMENT AND UNDERNEATH 3 COMPARTMENT SINK IN NEED OF CLEANING. ALSO NOTED STAINED CEILING TILES THROUGHOUT DINING ROOM INDICATIVE OF A LEAK. INSTRUCTED TO DEEP CLEAN AND SANITIZE, AND ADDRESS LEAK/ REPLACE ALL STAINED CEILING TILES TO MONITOR NEW ACTIVITY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED WOODEN BOARD COVERING BROKEN FLOOR TILES IN FRONT OF 3 COMPARTMENT SINK, 2 INCH OPENING AT BASE OF EAST WALL IN MOP SINK/ FROZEN FOOD STORAGE, AND AN OPENING AT BASE OF WALL ON WEST WALL NEXT TO 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED GREASE BUILD UP ON VENTILATION FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED BROKEN LIGHT SHIELDING IN KITCHEN ABOVE SOUTH PREP TABLE. INSTRUCTED TO REPLACE AND MAINTAIN
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED EXPIRED AND SOON TO BE EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED SOME EXPIRED ALLERGEN TRAINING CERTIFICATES AND NO PROOF OF ALLERGEN TRAINING FOR THE OTHER CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING AND PROVIDE AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES
  4. Non-inspection

    0 infraction

  5. Réinspection des toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND EXTERIOR OF THE COOKS LINE OVEN WITH EXCESSIVE GREASE AND FOOD DEBRIS. INTERIOR OF THE COOKS LINE TWO-DOOR COOLER WITH GREASE ON DOOR HANDLES AND FOOD DEBRIS INSIDE. MUST CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD AND GREASE BUILD UP ON PREP AND DISHWASH AREA FLOOR. MUST CLEAN FLOOR THROUGHOUT PREP AREA AND DISHWASH AREA AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED ACCUMULATED GREASE BULID UP ON VENTILATIN HOOD/HOOD FILTERS. MUST CLEAN VENTILATION HOOD/FILTERS AND MAINTAIN.
  6. Toiles

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 2 LIVE ROACHES CRAWLING ON WALLS IN PREP AREA BY VENTILATION HOOD AND AT DISHWASH AREA. MUST REMOVE ALL LIVE ROACH ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A).
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND EXTERIOR OF THE COOKS LINE OVEN WITH EXCESSIVE GREASE AND FOOD DEBRIS. INTERIOR OF THE COOKS LINE TWO-DOOR COOLER WITH GREASE ON DOOR HANDLES AND FOOD DEBRIS INSIDE. MUST CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD AND GREASE BUILD UP ON PREP AND DISHWASH AREA FLOOR. MUST CLEAN FLOOR THROUGHOUT PREP AREA AND DISHWASH AREA AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED ACCUMULATED GREASE BULID UP ON VENTILATIN HOOD/HOOD FILTERS. MUST CLEAN VENTILATION HOOD/FILTERS AND MAINTAIN.
  7. Non-inspection

    0 infraction

  8. Non-inspection

    0 infraction

  9. Plainte

    4 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • TCS FOODS AT IMPROPER TEMPERATURE:COOKED CUT TOFU AT TEMP OF 47.6F; COOKED RICE AT 47.7F; COOKED PORK AT 47.6F; RAW SHRIMPS AT 47.8F; AND 180 FRESH EGGS AT TEMP OF 45.5F.FOOD WAS STORED INSIDE WALK-IN COOLER. COLD FOOD MUST MAINTAIN TEMP OD 41F AND BELOW.FOOD DISCARDED AND DENATURED:POUNDS 15,VALUE 250 PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BROKEN LID AT WHITE CHEST FREEZER.REPAIR REPLACE
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GREASE AND RUST ON TOP THE GREASE TRAP.CLEAN AND MAINTAIN.SURFACE MUST BE EASILY AND CLEANABLE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • BROKEN WALLS AND CEMENT FLOOR UNDER THE THREE COMPARTMENT SINK ,REPAIR WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL/SURFACE
  10. Plainte

    0 infraction

  11. Réinspection des toiles

    5 infractions

    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • 3-501.13-- OBSERVED IMPROPER THAWING DURING THE RE-INSPECTION. RAW MEATS BEING THAWED AT ROOM TEMPERATURE IN A CONTAINER ON TOP OF THE BOX FREEZER. REVIEWED AGAIN TO THAW UNDER REFRIGERATION OR COLD RUNNING WATER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E)-- MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE PLASTIC STORAGE DRAWERS IN THE TALL REACH-IN COOLER AND THROUGHOUT THE FACILITY.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13-- MUST NOT USE RAW WOOD OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT. ALL RAW WOOD MUST BE PAINTED OR SEALED. 4-601.11(B)-- INTERIOR AND EXTERIOR OF THE COOKS LINE OVEN WITH EXCESSIVE GREASE AND FOOD DEBRIS.----INTERIOR OF THE COOKS LINE TWO-DOOR COOLER WITH GREASE ON DOOR HANDLES AND FOOD DEBRIS INSIDE. MUST CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • : 6-101.11-- NOTED DUCT TAPE WAS USED AS A MEANS OF REPAIR FOR THE CEILING VENTILATION IN THE WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE. : 6-501.114-- THE UNUSED DISH WASHING MACHINE AND GRILL ON THE REAR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13-- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
  12. Toiles

    22 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • NO PERSON WAS IN CHARGE DURING THE INSPECTION. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHILE TCS FOODS WERE BEING PREPARED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICIES ARE ON SITE FOR ALL EMPLOYEES PRESENT DURING THE INSPECTION. MUST PROVIDE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HOT WATER IS AVAILABLE AT THE PREP HAND WASHING SINK. THE HOT WATER HANDLE WAS COMPLETELY COVERED WITH DUCT TAPE AND TAPED SHUT. UNABLE TO OPEN HOT HANDLE TO WASH HANDS. MUST PROVIDE HOT AND COLD WATER AT THE HANDWASHING SINK AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO EXPOSED HAND SINK PROVIDED AT DISH ROOM(THREE-COMPARTMENT SINK/LOW TEMP DISH MACHINE). INSTRUCTED TO INSTALL SAID SINK WITH HOT/COLD RUNNING WATER, ALSO PROVIDED SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED APPROXIMATELY 5 LBS RAW TCS EGGS ON SHELVING IN THE DISHWASHING ROOM AT AN IMPROPER TEMPERATURE OF 72.3F. THE COOK STARTED THE EGGS THAT HAD BEEN STORED THERE FROM THE NIGHT BEFORE. ALL EGGS WERE DISCARDED. INSTRUCTED TO STORE ALL EGGS AT PROPER COLD HOLDING TEMPERATURE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED THE FOLLOWING PREPARED TCS FOODS HELD LONGER THAN 24 HOURS IN THE COOKS LINE COOLER AND THROUGHOUT THE WALK-IN COOLER WITH NO LABELS. NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. INSTRUCTED TO PROPERLY DATE LABEL. COOKED RICE, COOKED CHICKEN, COOKED SAUSAGE, COOKED MEAT. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED IMPROPER THAWING OF FROZEN FISH. FROZEN FISH BEING THAWED AT ROOM TEMPERATURE IN A CONTAINER ON THE COOKS LINE FLOOR. INSTRUCTED TO THAW UNDER REFRIGERATION OR COLD RUNNING WATER.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS NOT IN THE ORIGINAL CONTAINER, INCLUDING SPICE CONTAINERS, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE PLASTIC STORAGE DRAWERS IN THE TALL REACH-IN COOLER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE RAW WOOD OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT. ALL RAW WOOD MUST BE PAINTED OR SEALED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND EXTERIOR OF THE COOKS LINE OVEN WITH EXCESSIVE GREASE AND FOOD DEBRIS.----INTERIOR OF THE COOKS LINE TWO-DOOR COOLER WITH GREASE ON DOOR HANDLES AND FOOD DEBRIS INSIDE. MUST CLEAN AND MAINTAIN ALL.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK UNDER THE COOKS LINE HAND WASHING SINK ONTO THE FLOOR.----EXTREMELY SLOW DRAINING HAND SINK. INSTRUCTED TO REPAIR ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS THROUGHOUT THE DISH ROOM, UNDER THE THREE-COMPARTMENT SINK, DISH MACHINE, AROUND THE GREASE TRAP, AND FLOORS AT THE UTILITY MOP SINK WITH ACCUMULATED DIRT AND BUILT-UP GRIME. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED DUCT TAPE WAS USED AS A MEANS OF REPAIR FOR THE CEILING VENTILATION IN THE WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE UNUSED DISH WASHING MACHINE AND GRILL ON THE REAR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED THE COOKS LINE EXHAUST HOOD AND FILTERS WITH EXCESSIVE GREASE DRIPPING DOWN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IE: BACKPACKS IN THE DRY FOOD STORAGE SHELVING. MUST PROVIDE A DESIGNATED NON-FOOD CONTACT AREA FOR EMPLOYEES LOCKER/STORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELD ABOVE THE COOKS LINE PREP TABLE AND DISH WASHING MACHINE. MUST REPLACE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • AUCUNE PROFESSION DE FORMATION OU DE CERTIFICAT POUR TOUS LES EMPLOYÉS. ÇA DOIT SE PRODUIRE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM 6-22-20 REPORT #2374037 NOT CORRECTED. #55- GREASE ON FLOOR UNDER COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION.
  13. Toiles

    2 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO EXPOSED HAND SINK PROVIDED AT DISH ROOM(THREE COMPARTMENT SINK/LOW TEMP DISH MACHINE).INSTRUCTED TO INSTALL SAID SINK WITH HOT/COLD RUNNING WATER, ALSO PROVIDED SOAP AND PAPER TOWELS. PRIORITY FOUNDATION:7-38-030(C),NO CITATION ISSUED
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • GREASE ON FLOOR UNDER COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN.
  14. Toiles

    0 infraction

  15. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO EXPOSED HAND SINK PROVIDED AT DISH ROOM(THREE COMPARTMENT SINK/LOW TEMP DISH MACHINE).INSTRUCTED TO INSTALL SAID SINK WITH HOT/COLD RUNNING WATER, ALSO PROVIDED SOAP AND PAPER TOWELS. PRIORITY FOUNDATION:7-38-030(C),NO CITATION ISSUED
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • DATE MARKING OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON TCS FOOD. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DRY FOOD(FLOUR,SUGAR ETC) IN WHITE CONTAINERS NOT LABELED. PROVIDE A LABEL AT SAID CONTAINERS WITH COMMON NAME
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • THIRD COMPARTMENT SINK BY THE EAST WALL WITH RUST AT SEAMS, INSTRUCTED TO REMOVE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CHEST FREEZER LID AT DISH ROOM(PRESENTLY IN USE MISSING INTERIOR LID.INSTRUCTED TO REPLACE
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GREASE ON HOOD AND FILTERS,INTERIOR AND EXTERIOR OF COOKING EQUIPMENT ALSO PIPES BEHIND COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • SURROUNDING OF OUTSIDE DUMPSTER WITH EXCESS FLUID SPILLAGE. INSTRUCTED TO KEEP AREA CLEAN TO MINIMIZE FLYING INSECTS ACTIVITY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • GREASE ON FLOOR UNDER COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN
  16. Réinspection des toiles

    4 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHINE WATERLINE. MUST INSTALL BACKFLOW PREVENTION DEVICE FOR ICE MACHINE WHERE IT CAN BE LOCATED AND SERVICED.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  17. Toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A:2)FOUND TIME/TEMPERATURE FOR SAFETY FOOD AT IMPROPER TEMPERATURES. 35 DOZEN EGGS/ ABOUT 30 POUNDS AT 53.5F, 10 POUNDS TOFU AT 53.4F, 20POUNDS RICE AT 63.5F, 20 POUND NOODLES AT 53.2F, AND 15POUNDS CREAM CHEESE AT 51.8F.PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. APPROXIMATELY 95 POUNDS OF TCS FOOD DISPOSED. APPROXIMATE VALUE AT 250 DOLLARS.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • 4-301.11 FOUND WALK IN COOLER AT 53.2F.PRIORITY VIOLATION. CITATION ISSUED. 7-38-005.TAGGED WALK IN COOLER.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 BACKFLOW PREVENTION DEVICE NOT LOCATED FOR ICE MACHINE WATERLINE. MUST INSTALL BACKFLOW PREVENTION DEVICE FOR ICE MACHINE WHERE IT CAN BE LOCATED AND SERVICED.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  18. Toiles

    0 infraction

  19. Licence

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REPAIR FLOOR WHERE IT IS DETACHING FROM WALL IN CORNERS OF DRY STORAGE AND WALK IN COOLER. MUST NOT USE TAPE TO REPAIR FLOOR IN DRY STORAGE ROOM. MUST MAINTAIN FLOORS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR SLOW DRAIN AT COOK LINE HAND SINK. CDI.

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