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LADY GREGORY'S

5254-5260 N CLARK ST, CHICAGO, IL 60640 · Restaurant

Résumé des inspections

LADY GREGORY'S a été inspecté 24 fois par Chicago Department of Public Health depuis le 26 mai 2011. La dernière inspection, le 1 juillet 2026, a relevé 6 infractions.

1 des 24 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 6 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination et Contrôle de la température des aliments.

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

Ce que signifient ces constats

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

  • 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 9 fois dans 5 inspections distinctes, la plus récente le 1 juillet 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

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

  • 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 2 inspections distinctes, la plus récente le 28 août 2017. 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 20 mai 2025. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 33 fois dans 18 inspections distinctes, la plus récente le 1 juillet 2026. Par exemple : UTENSILS DANS L ' UTILISATION: 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.

24 inspections

  1. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO PAPER TOWELS AT THE HAND WASH SINK OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED SOAP AT THE BAR HAND WASHING SINK.SOAP DISPENSER NOT DISPENSING SOAP DUE TO NO BATTERIES. INSTRUCTED TO HAVE A FUNCTIONING SOAP DISPENSER TO PROVIDE SOAP AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED 2 LOW TEMPERATURE DISH WASHING MACHINES IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET AT THE BAR HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  2. Plainte

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDWASHING SINKS IN THE REAR BASEMENT AREA AND CORNER BAR AREA MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED SIGNIFICANT BUILD UP OF DEAD INSECTS (ANTS, GNATS, FLIES) IN THE REAR CORNER OF THE LIQUOR DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED TO REMOVE DEAD OR TRAPPED PESTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP AND DECOMPOSITION OF DEAD INSECTS THAT MAY ATTRACT ADDITIONAL PESTS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED BULK BIN IN THE BASEMENT DRY STORAGE AREA TO BE HEAVILY-SOILED WITH DRIED GREASE AND OTHER SOILS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS AND MAINTAIN.
  3. Plainte

    1 infraction

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED SINGLE SERVICE ITEMS, FOOD SERVICE EQUIPMENT, AND LINENS STORED ON SHELVES LOCATED DIRECTLY BELOW WASTEWATER LINES IN THE BASEMENT STORAGE AREA CONNECTED TO THE EMPLOYEE BREAK ROOM. INSTRUCTED MANAGER TO REMOVE ALL STORAGE FROM DIRECTLY BELOW WASTEWATER LINES OR PROVIDE SHIELDING/PROTECTION FROM POTENTIAL DRIPS AND SOURCES OF CONTAMINATION.
  4. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN THE BAR AREA AND INSIDE WOMEN'S CUSTOMER WASHROOM.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN STORAGE SHELVES BEHIND THE BAR AND SHELVES IN SERVICE STATION BY THE DISHMACHINE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH SOME LITTER ALONG THE WALLS AND IN ALL CORNERS INSIDE BASEMENT FRONT OF THE HOUSE STORAGE ROOM (BY THE EMPLOYEE BREAK ROOM)
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO REPLACE MISSING LIGHTSHIELDS ABOVE BASEMENT PREP AND DISHWASHING AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • GESTIONNAIRE DES ALIMENTS CERTIFIÉ SANS CERTIFICAT DE FORMATION À L'ALLERGÈNE. GESTION INSTRUCTE, TOUTE PERSONNE AVEC LA CITE DE CERTIFICAT DE SANITATION DU SERVICE ALIMENTAIRE CHICAGO À COMPLIQUER AVEC LA CERTIFICATION DE FORMATION D'ALLERGEN.
  5. Toiles

    5 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN THE WALK-IN COOLER LOCATED IN THE BASEMENT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS INSIDE ALL COOLING UNITS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK FOOD CONTAINERS WITHOUT LABELS NEAR THE TWO-COMPARTMENT SINK LOCATED IN THE BASEMENT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE LABELS WITH FOOD NAMES ON ALL FOOD CONTAINERS WHEN FOOD IS NOT IN ITS ORIGINAL PACKAGE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES LOCATED IN THE BASEMENT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS AND SPILLS INSIDE THE TWO-DOOR REACH-IN COOLER LOCATED IN THE BASEMENT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS OF THE PREP AND DISHWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN ALL AREAS.
  6. Plainte

    4 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • PREP AREA CHEESE REACH-IN COOLER (UNDER FLAT TOP) RUBBER DOOR GASKETS RIPPED/MISSING. MUST REPAIR AND MAINTAIN SAID COOLER DOOR RUBBER GASKETS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED BAR SINKS HOT AND COLD WATER HANDLES WITH FOOD/GRIME BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD/DIRT BUILD-UP ON PREP AREA AND DISH MACHINE AREA FLOOR AND ALONG WITH CORNERS AT SAME. MUST CLEAN FLOOR THROUGHOUT PREP AND DISH MACHINE AREA ALSO MUST CLEAN INTERIOR OF ALL PREP AREA FLOOR DRAINS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • PREP AREA MISSING ONE CEILING LIGHT COVER ABOVE REACH-IN COOLER #3. MUST PROVIDE A LIGHT COVER/PROTECTIVE BARRIER FOR SAID CEILING LIGHT BULBS.
  7. Toiles

    20 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE IN THE DISHROOM WITH BARE HANDS HANDLING DIRTY POTS, UTENSILS, AND PUT THEM THRU THE HIGH TEMP DISH MACHINE. LEFT THE AREA WENT TO DISHROOM HANDLED OTHER ITEMS, BROOM, FAUCET AND RE-ORGANIZE THREE COMPARTMENT SINK. RETURNED TO DISHMACHINE AREA AND HANDLED AND STORED CLEAN POTS, NO HANDWASHING BETWEEN TASK. ALSO OBSERVED THE COOK AFTER HANDLING NON-FOOD ITEMS: DIRTY HANDLED FROM UNITS AND BRINGING DIRTY POTS AT DISHWASHING AREA AND CONSTANTLY WIPING HANDS AT CLOTH HANGING ON HIS SIDE OF APRON, GLOVED ONE HAND AND HANDLED READY TO EAT FOOD BY PICK IT UP FROM BASKET(FRIES AND RE-RANGED SANDWICH) ON CUSTOMER'S PLATE. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. INFORMATION GIVEN ON HANDWASHING AND GLOVE PROCEDURE. MANAGER CORRECTED THE ISSUE. PRIORITY CITATION :7-38-010,CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO SOAP PROVIDED AT HANDWASHING SINK IN BASEMENT WEST PREP AREA. SOAP PROVIDED AFTER MY REQUEST. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO PAPER TOWELS PROVIDED AT BAR(NORTH AREA) AT FIRST FLOOR, INSTRUCTED TO PROVIDE. AFTER MY REQUEST PAPER TOWELS PROVIDED AT SAID SINK BY THE MANAGER PRIORITY FOUNDATION VIOLATION: 7-38-030(C).CONSOLIDATED WITH ABOVE VIOLATION
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDWASHING SIGN MUST BE PROVIDED AND EACH HANDWASHING SINK, THROUGHOUT
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR HAMBURGERS, STEAKS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-005,
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FROZEN BLUEWATER BOTTLES TO USE FOR COOLING PROCESS MUST BE STORED IN CLEAN CONTAINERS WITH LIDS INSIDE THE REACH-IN FREEZER. DO NOT STORE SAID BOTTLE ON TOP DIRTY SHELVES. BOTTLES MUST BE PROTECTED TO MINIMIZE SOURCE OF CONTAMINATION.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • DOIVENT CONTENIR DES CLOTS DE VÊTEMENT DANS LES ZONES DE PRÉPARATION DANS LE BUCKET SANITIZÉ ENTRE LES UTILISÉS POUR PRÉVENIR LA CONTAMINATION DE CROISSANCE. INSTRUMENTS À MAINTENIR.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE, OR PROVIDE AN ENCLOSED ICE SCOOP CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS INCLUDED INSIDE THE COOLERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS AT TRAY LINE PREP AREA IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • SOME UTENSILS: RUBBER SPATULAS HANGING IN PREP AREA ARE CHIPPED, MISSING PARTS AND BURNED/ MELTED HANDLES. INSTRUCTED TO REPLACE SAID UTENSILS. SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • PLASTIC LIDS INSIDE THE WALK-IN COOLER ARE BROKEN/CRACKED. MUST REPLACE. OBSERVED DIRTY BROKEN ALUMINUM FOIL WRAPPED AROUND PIPES BEHIND COOKING EQUIPMENT. MUST NOT USE ALUMINUM FOIL. REMOVE, CLEAN, AND MAINTAIN. SURFACE MUST BE EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS AND SPILLS INSIDE TWO DOOR FREEZERS IN THE KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NO BACKFLOW PREVENTION DEVICE PROVIDED AT EAST ICE MACHINE WATER LINE, AT PREP/KITCHEN AREA. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • WATER PIPES UNDER THREE COMPARTMENT SINK ARE LEAKING,INSTRUCTED TO REPAIR CAUSE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO RECEPTACLES INSIDE THE STAFF WASHROOM IN THE KITCHEN. MUST PROVIDE RECEPTACLE AND LID
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • LIDS IS NEEDED AT RECEPTACLES IN WOMEN'S AND GENDER NEUTRAL WASHROOMS AT FIRST FLOOR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DETAIL CLEANING FLOOR BEHIND BAR AREA, SPECIALLY CORNERS AND ALONG BASEBOARD WALL. REMOVE DEBRIS, BROKEN GLASSES ETC. BLACK SUBSTANCE ON METAL CEILING SHEETS INSIDE THE BEER WALK-IN COOLER, CLEAN AND MAINTAIN OR REPLACE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • PROTECTIVE LIGHT SHIELD WITH EXCESS DEBRIS ABOVE JUICE BOXES IN STORAGE AREA IN THE KITCHEN BEHIND WALK-IN COOLER. CLEAN AND MAINTAIN
    • 58. FORMATION D ' ALLERGÈNE
      • ADDITIONAL ALLERGEN TRAINING CERTIFICATE IS REQUIRED ON PREMISES. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS WITH CITY SANITATION CERTIFICATE
  8. Réinspection de la plainte

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS. MUST CLEAN AND SANITIZE.
  9. Plainte

    3 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS.ALSO, TUNA SOLD UNDERCOOKED. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND NO IRREVERSIBLE TEST DEVICES FOR HIGH TEMPERATURE DISHMACHINE. PRIORITY FOUNDATION. NO CITTAION ISSUED.7-38-005. MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS. MUST CLEAN AND SANITIZE.
  10. Plainte

    3 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.18 NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DOOR TO EMPLOYEE WASHROOM UNCLEAN AND NOT SMOOTH AND EASILY CLEANABLE.CLEAN AND PAINT TO RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION.
  11. Toiles

    9 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • 2-301.14 NOTED EMPLOYEE WHILE WEARING GLOVES AND PREPARING FOOD AT THE KITCHEN NOT WASH THEIR HANDS AFTER CHANGING GLOVES. ALSO NOTED ANOTHER EMPLOYEE WHILE WEARING GLOVES WENT TO THE WALK IN COOLER OPENED THE DOOR OF WALK IN COOLER AND BACK TO THE PREP TABLE TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. ... NOTED A PLASTIC CUP INSIDE A FOOD CONTAINER USED AS SERVING UTENSIL INSIDE THE SERVICE PREP COOLER .DISCUSSED THE NO BARE HAND POLICY WITH READY TO EAT FOODS. MUST WEAR GLOVES USE TONGS. SPOONS ETC. PRIORITY VIOLATION CITATION ISSUED 7-38-010.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.18 NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15(B) NOTED SLOW DRAIN INSIDE THE WOMENS AND MENS BATHROOMS ON THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 NOTED DIRTY FLOOR DRAINS AT THE BASEMENT PREP AREA BY THE DISHWASHING AREA AND AT THE FRONT BAR OF THE FIRST FLOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT ENTRY POINTS FOR PESTS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17(A) NOTED DIRTY AND DUSTY CEILING FANS ABOVE 3 COMPARTMENT SINK AT THE BASEMENT PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-304.11 NOTED NO PROPER WORKING VENTILATION INSIDE BATHROOMS. INSTRUCTED TO REPAIR AND MAINTAIN.
  12. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • BLACKENED MOLDY WALL CAULKING AT THE DISH MACHINE. MUST REMOVE AND REPLACE CAULKING.
  13. Réinspection des toiles

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOODS (ICE) FOR HUMAN CONSUMPTION NOT PROTECTED DURING STORAGE. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE IS MADE AND ICE CONTACT SURFACES WITH A BLACK AND PINK SLIME SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS, REMOVE ALL BLACK AND PINK SLIME. MUST NOT STORE FRUIT/DRY FOODS IE:ONIONS AT THE EMPLOYEE LOCKER AREA. SERIOUS VIOLATION 7-38-005(A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • COOKS LINE CUTTING BOARD WITH DEEP BLACKENED GROOVES. MUST RESURFACE OR REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ALL DRY FOODS IN THE KITCHEN DRY FOOD STORAGE AREA MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. FLOORS UNDER THE DRY STORAGE SHELVING ON THE OFFICE SIDE OF THE BASEMENT FOUND DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • BLACKENED MOLDY WALL AND CAULKING AT THE DISH MACHINE. MUST REMOVE AND REPLACE CAULKING. MISSING CEILING FAN COVER ABOVE THE TWO COMPARTMENT SINK. MUST REPLACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD AT THE BASEMENT THREE COMPARTMENT SINK. MUST REPLACE.
  14. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. SALAD COOLER FOUND AT 53.6F WITH CHOPPED EGGS AT 48F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED SALAD COOLER AT IMPROPER TEMPERATURES. CHEESE AT 48.2F AND AT 52.5F, CHOPPED TOMATO AT 44.2F, CHOPPED EGGS AT 48F. ALSO OBSERVED COOKED CHICKEN WINGS STORED IN TWO DEEP, LARGE, 20 LB CONTAINERS WITH TIGHT FITTING LIDS AT 69.8F AND 69.3F IN THE WALK-IN COOLER. ALL FOODS DISCARDED. TOTAL ESTIMATED LBS TO BE 50LBS WITH AN ESTIMATED VALUE OF $375.00. CRITICAL VIOLATION 7-38-005(A).
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • IODINE SANITIZING DISH MACHINE AT THE BAR NOT PROPERLY SANITIZING SANITIZER. OBSERVED 0PPM IODINE AFTER SEVERAL ATTEMPTS WHILE GLASSWARE WAS BEING WASHED. SERVICE REPAIRMAN ARRIVED ON SITE AND REPAIRED MACHINE DURING THE INSPECTION TO SANITIZE TO 25PPM IODINE. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOODS (ICE) FOR HUMAN CONSUMPTION NOT PROTECTED DURING STORAGE. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE IS MADE AND ICE CONTACT SURFACES WITH A BLACK AND PINK SLIME SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS, REMOVE ALL BLACK AND PINK SLIME. MUST NOT STORE FRUIT/DRY FOODS IE:ONIONS AT THE EMPLOYEE LOCKER AREA. SERIOUS VIOLATION 7-38-005(A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • COOKS LINE CUTTING BOARD WITH DEEP BLACKENED GROOVES. MUST RESURFACE OR REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ALL DRY FOODS IN THE KITCHEN DRY FOOD STORAGE AREA MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. FLOORS UNDER THE DRY STORAGE SHELVING ON THE OFFICE SIDE OF THE BASEMENT FOUND DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • BLACKENED MOLDY WALL AND CAULKING AT THE DISH MACHINE. MUST REMOVE AND REPLACE CAULKING. MISSING CEILING FAN COVER ABOVE THE TWO COMPARTMENT SINK. MUST REPLACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD AT THE BASEMENT THREE COMPARTMENT SINK. MUST REPLACE.
  15. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RAW WOOD OF THE DOOR AND SHELVE OF THE LIQUOR ROOM IN THE BASEMENT. MUST SEAL OR PAINT THE RAW WOOD AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOOD OF THE DISH MACHINE WITH ACCUMULLATED DUST. MUST REMOVE DUST,CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • VENTILATION OF BOTH WASHROOMS NOT WORKING. MUST REPAIR AND MAINTAIN.
  16. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CAULK WORN OUT AROUND THE MOP SINK. MUST RE CAULK AND MAINTAIN. BREAD FREEZER WITH HEAVY ICE BUILD-UP. MUST DEFROST AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND SANITIZE ONE OF THE ICE MAKER IN FRONT OF THE COOK LINE AND MAINTAIN. CLEAN IN DETAIL,REMOVE GREASE ACCUMULATED ON THE WHEELS OF THE DEEP FRYERS AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN THE FLOOR AROUND AND BEHIND THE WATER HEATER, UNDER AND BEHIND THE DEEP FRYER AND INSIDE THE COFFEE TEA ROOM IN THE BASEMENT,ALONG THE WALL BASE ALL CORNER AND INSIDE THE LIQUOR ROOM IN THE BASEMENT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL GAP AROUND THE PIPE IN THE SODA STORAGE IN THE KITCHEN AND MAINTAIN.
  17. Plainte

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED A BOWL USED TO DISPENSE BEATS IN THE CONTAINER ON THE COLD-HOLDING UNIT. INSTRUCTED TO USE A HANDLED SCOOP TO DISPENSE FOOD ITEMS AND TO STORE THE SCOOP WITH THE HANDLE UP OUT OF THE FOOD IN BETWEEN USE TO AVOID INDIRECT HAND CONTACT WITH FOOD.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE ALL 3 PITTED, PERMANENTLY STAINED CUTTING BOARDS ATTACHED TO THE COLD HOLDING UNITS ON THE FOOD LINE AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO DETAIL CLEAN INTERIOR SURFACE OF THE ICE MACHINE IN THE REAR KITCHEN NEAR THE BACK WALL TO REMOVE DISCOLORATION AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD ON THE LIGHT FIXTURE ABOVE THE 3-COMPARTMENT SINK NEXT TO THE COOKING EQUIPMENT. INSTRUCTED TO INSTALL NEW LIGHT SHIELD AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ACCUMULATION OF FOOD PARTICLES AND BUILDUP ON THE TOP OF A FRYER UNIT IN KITCHEN NOT CURRENTLY BEING USED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE EQUIPMENT AND REMOVE FROM PREMISES IF EQUIPMENT IS NO LONGER BEING USED.
  18. Toiles

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE MULTIPLE ICE BOX'S AT THE FRONT BAR. THE ICE BOX'S CONTAINED NO LIDS AND ARE LOCATED DIRECTLY UNDER THE DRINK RAIL AND SODA NOZZLE WHERE DRINKS ARE BEING PREPARED AND SERVED REGULARLY. INSTRUCTED MANAGER TO PROVIDE LIDS FOR ICE BOX AND KEEP LIDS CLOSED IN BETWEEN USE TO PROPERLY PROTECT ICE FROM CONTAMINATION. TIGHT FITTING LIDS WERE INSTALLED TO PROTECT ICE IN BETWEEN USE. CORRECTED. SERIOUS VIOLATION 7-38-005A
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INVERT CLEAN BOWLS AND PLATES STORED ON TOP SHELF ABOVE THE COLD HOLDING UNIT TO PROTECT DISHES DURING STORAGE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DETAIL CLEAN THE DRYING RACKS ABOVE THE 3-COMPARTMENT SINK TO REMOVE GRIME, DEBRIS, ETC. AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HEAVY DUST ACCUMULATION IN THE HOOD VENT ABOVE THE HIGH TEMPERATURE DISH MACHINE IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. THE EXPOSED HAND SINK IN THE DISHROOM IS SLOW DRAINING. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
  19. Réinspection des toiles

    5 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • GROUT BETWEEN FLOOR TILES IN DISH ROOM NOT INTACT,INSTRUCTED TO RE GROUT FLOOR WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL BEHIND COOKING EQUIPMENT AND UNDER THREE COMPARTMENT SINK WITH FOOD DEBRIS AND GREASE INSTRUCTED TO CLEAN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • STAINS AND DEBRIS INSIDE AND OUTSIDE OF LIGHT SHIELD IN KITCHEN AREA, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WATER LEAKING UNDER THE THREE COMPARTMENT SINK BY THE COOKING EQUIPMENT INSTRUCTED TO REPAIR.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • WIPING CLOTHS BY THE WORKING STATION WITHOUT SANITIZING SOLUTION,INSTRUCTED WIPING CLOTHS MAY BE STORED IN AN APPROVED SANITIZER AND KEPT BY THE WORKING STATIONS.
  20. Toiles

    10 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • NO SHELL FISH TAG PROVIDED WITH MUSSELS STORED INSIDE THE DRAWER COOLER IN KITCHEN,NOR SHELL FISH TAG KEPT ON PREMISES FOR 90 DAYS HAS REQUIRED. MANAGER DISCARDED AND DENATURED UNSOUND PRODUCTS.POUNDS 3, VALU#2.50. SHELL FISH AND TAG SHALL BE KEPT IN CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED UNTIL FINISHED.SHELL FISH TAG MUST BE KEPT ON FILE FOR 90 DAYS. CRITICAL VIOLATION:7-38-005(B2)
    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • WASTE WATER BACKING UP ON FLOOR IN DISH ROOM FROM FLOOR DRAIN UNDER THE THREE COMPARTMENT SINKS,STRONG FOUL ODOR AT THAT AREA.PLUMBER CALLED BY THE MANAGER,NOT ON PREMISES YET.INSTRUCTED TO USE DISH MACHINE.INSTRUCTED TO REPAIR CAUSE OF THE WASTE WATER. CLEAN AND SANITIZE AREA,48 HOURS GIVEN CRITICAL VIOLATION:7-38-030
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7-31-13, REPORT #1235903 #34-OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER FRYERS AND FOOD/DIRT BUILD UP BEHIND LARGE ICE MACHINE. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG WALLS AND CORNERS THROUGHOUT PREP AREA. #35- OBSERVED FOOD STAINS ON WALL BEHIND DISH MACHINE. MUST CLEAN WALL SERIOUS VIOLATION:7-42-090 TODAY STILL OBSERVED THE SAME VIOLATIONS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NO DRAIN LINE PROVIDED AT POP GUN DISPENSER AT BAR(SOUTH AREA)INSTRUCTED TO PROVIDE AND MUST DRAIN ON FLOOR DRAIN. NO ICE BIN LIDS PROVIDED AT NORTH BAR INSTRUCTED TO PROVIDE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE BUILD-UP INSIDE AND BETWEEN THE DEEP FRYERS,INSTRUCTED TO REMOVE AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • GROUT BETWEEN FLOOR TILES IN DISH ROOM NOT INTACT,INSTRUCTED TO RE GROUT FLOOR WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL BEHIND COOKING EQUIPMENT AND UNDER THREE COMPARTMENT SINK WITH FOOD DEBRIS AND GREASE INSTRUCTED TO CLEAN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • STAINS AND DEBRIS INSIDE AND OUTSIDE OF LIGHT SHIELD IN KITCHEN AREA, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WATER LEAKING UNDER THE THREE COMPARTMENT SINK BY THE COOKING EQUIPMENT INSTRUCTED TO REPAIR.FOUND WATER WITH LAYER OF FOAM INSIDE PLASTIC CONTAINER AND ON TOP OF SOAP BUCKET UNDER THE DISH MACHINE.INSTRUCTED TO REPAIR LEAKING UNDER THE DISH MACHINE.WAST WATER WAS REMOVED.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • WIPING CLOTHS BY THE WORKING STATION WITHOUT SANITIZING SOLUTION,INSTRUCTED WIPING CLOTHS MAY BE STORED IN AN APPROVED SANITIZER AND KEPT BY THE WORKING STATIONS.
  21. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER FRYERS AND FOOD/DIRT BUILD UP BEHIND LARGE ICE MACHINE. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG WALLS AND CORNERS THROUGHOUT PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS ON WALL BEHIND DISHMACHINE. MUST CLEAN WALL.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • LIQUOR ROOM CLUTTERED (FOLDED TABLE, CARD BOARD BOXES, ETC.). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
  22. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER DOOR GASKETS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME (MINERAL) BUILD UP INSIDE SMALL ICE MACHINE, FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS, DUST BUILD UP ON PREP COOLER CONDENSERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR UNDER AND AROUND SHELF RACKS IN DRY STORAGE ROOM AND INSIDE FLOOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR AND INTERIOR OF FLOOR DRAINS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS AND MAINTAIN.
  23. Réinspection des licences

    0 infraction

  24. License-Task Force

    4 infractions

    • 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.//REAR DOOR NOT RODENT & INSECT PROOF LEADING TO OUT SIDE REAR OF BUILDEN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//INSTRUCTED MGMT TO INSTALL SPLASH GUARDS BETWEEN DISH WASHING MACHINE IN BASEMENT & EXPOSED HAND/EXPOSED HAND BOWL & 2COMP. SINK IN BASEMENT/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST PAINT ALL RAW WOODEN SHELVES & FRAME IN DRY STORAGE IN BASEMENT AREA LIQUOR & EXT. ROOMS.
    • 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.//INSTRUCTED MGMT TO REMOVE CLUTTER OUT OF BASEMENT REAR STORAGE AREA,(DETAIL CLEAN & NEATLY STORE AWAY)/MUST HAVE ALL COOLERS INSTALLED & UP AND RUNNING WITH THERMOMETERSBEHIND BAR.
    • 70. PAS DE RÈGLEMENT SUR L ' ÉLIMINATION
      • Smoking shall be prohibited in all public places except in designated smoking areas.//NO NO SMOKING SIGNS POSTED ON PREMISES .

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