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L'APPETITO IMP ITALIAN FDS INC

30 E HURON ST, CHICAGO, IL 60611 · Restaurant

Résumé des inspections

L'APPETITO IMP ITALIAN FDS INC a été inspecté 25 fois par Chicago Department of Public Health depuis le 26 avril 2010. La dernière inspection, le 2 février 2026, n'a relevé aucune infraction.

3 des 25 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 1 infraction relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Lavage des mains et hygiène du personnel.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

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 8 fois dans 5 inspections distinctes, la plus récente le 10 janvier 2025. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 10 janvier 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 3 mai 2021. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 21 avril 2020. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 une fois le 4 septembre 2019. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

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.

25 inspections

  1. Réinspection des toiles

    0 infraction

  2. Toiles

    1 infraction

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO RUNNING HOT WATER AT FRONT PREP AREA COFFEE STATION AND AT DISHWASH HANDWASH SINK, WATER TEMPERTURE AT COFFEE STATION HANDWASH SINK AT 50.0F AND DISHWASH HANDWASH SINK HOT WATER OFF. HOWEVER THERE IS RUNNING HOT WATER AT OVER 110.0 F AT 3-COMPARTMENT SINK AND REAR PREP AREA. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER AT BOTH COFFEE STATION AND DISHWASH AREA HANDWASH SINKS, WATER TEMPERATURE MUST REACH A MINIMAL 100.0 F AT BOTH HANDWASH SINKS BY DATE OF REINSPECTION. PRIORITY VIOLATION 7-38-030(C). ESTABLISHMENT PUT ON 2 DAY WORK AROUND BY CDPH.
  3. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDSINK IN PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: PORK PATTY 105.3F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $21.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED PLASTIC CABINET LINER IN REACH IN COOLER IN REAR PREP. INSTRUCTED TO REMOVE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN IN ENTRY WAY TO REAR PREP/DISH AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A HOLE IN THE WALL IN THE WASHROOM NEAR REAR PREP. INSTRUCTED TO SEAL.
  4. Toiles

    6 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED READY TO EAT FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR STAND-UP BREAFAST HOT HOLD. OBSERVED 2.5 POUNDS PORK SUSAGE PATTY 118.2F, 2.5 POUNDS BACON 118.9F MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $20.00. INSTURCTED MUST KEEP HOT READY TO EAT FOOD AT 135 F OR HIGHER AT ALL TIMES. PRIORITY 7-38-005. CITATION ISSUED. - C.O.S.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE DELI COOLER IN FRONT PREP. TUNA SALAD 45.7F, CHICKEN SALAD 45.8F, MEDITERRANNEAN TUNA SALAD 50.9F, SLICED TOMATOES 51.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25# OF FOOD WORTH $50.00. INSTRUCTED MUST KEEP COLD FOOD AT 41 F OR COLDER AT ALL TIMES.PRIORITY 7-38-005. CITATION ISSUED. - C.O.S. COMBINED THIS VIOLATION WITH VIOLATION 21.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FOIL COVERED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL COVERED CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED SOME USE OF MILK AND SODA CRATES FOR ELEVATION AT THE REAR PREP AREA, DISHWASHING AREA, AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK AND SODA CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. INSTURCTED TO PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6"OFF FLOOR AND 6" AWAY FROM THE WALL.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED IN REAR PREP WATER DRIPPING FROM CONDENSER UNIT PIPES INTO BUCKET FROM OLD COOLER REMOVED, MANAGER INDICATED FACILITY IS CURRENTLY ADDING NEW COOLER UNITS IN SAID AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED AND MISSING CEILING TILES IN FRONT STORE AREA, DAMAGED WALL BASE IN STAFF TOILET ROOM, BROKEN FLOOR TILES IN REAR FOOD PREP.INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Réinspection des toiles

    3 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • UNABLE TO LOCATE THERMOMETER INSIDE OF COLD HOLD UNIT/3 DOOR REFRIGERATION UNIT LOCATED INSIDE DELI SANDWEICH PREP AREA. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DUCT TAPE ON 3 DOOR COOLER HANDLES IN DELI PREP AND COFFE PREP DISPLAY COOLER. INSTRUCTED TO REPAIR HANDLES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOPS AIR DRYING THROUGHOUT REAR PREP INSIDE BUCKETS, INSTRUCTED TO STORE THEM IN A POSITION TO AIR DRY WITHOUT SOILING WALLS, EQUIPMENT OR SUPPLIES.
  6. Toiles

    5 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • UNABLE TO LOCATE THERMOMETER INSIDE OF COLD HOLD UNIT/3 DOOR REFRIGERATION UNIT LOCATED INSIDE DELI SANDWEICH PREP AREA. INSTRUCTED TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • SEE VOLATION #60.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DUCT TAPE ON 3 DOOR COOLER HANDLES IN DELI PREP AND COFFE PREP DISPLAY COOLER. INSTRUCTED TO REPAIR HANDLES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOPS AIR DRYING THROUGHOUT REAR PREP INSIDE BUCKETS, INSTRUCTED TO STORE THEM IN A POSITION TO AIR DRY WITHOUT SOILING WALLS, EQUIPMENT OR SUPPLIES.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2555442 ON MAY 09, 2022. VIOALTION STATES "3-602.11(A; B:1-4,6,7; C; D) Found packaged salad containers in grab and go cooler without proper food labels. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in health code. Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; 106 (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, 5) any allergens if any. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-42-090
  7. Toiles

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • Bulk food containers not labeled ( sugar, salt.. ) instructed to label and maintain.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • Found packaged salad containers in grab and go cooler without proper food labels. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in health code. Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; 106 (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, 5) any allergens if any.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • Facility using aluminum foil to cover shelves and walls behind rear panini station prep table. instructed to remove.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • Light fixture in deli and gelato case not shielded, instructed to shield or provide shatter proof lights.
  8. Réinspection des toiles

    1 infraction

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND DEBRIS BUILDUP ON RACKS INSIDE 2-DOOR COOLER LOCATED IN REAR PREP AREA. MUST CLEAN AND SANITIZE.
  9. Toiles

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • MUST INSTALL A HANDWASHING SINK IN THE REAR PREP/DISH WASHING ROOM. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • FOUND NO THERMOMETER IN THE 3-DOOR COOLER NEAR THE FRONT DELI COUNTER OR IN THE 2-DOOR COOLER IN THE REAR PREP AREA. MUST PROVIDE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND DEBRIS BUILDUP ON GASKETS AND RACKS INSIDE 2-DOOR COOLER LOCATED IN REAR PREP AREA. MUST CLEAN AND SANITIZE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • FOUND NO LID ON GARBAGE LOCATED IN UNISEX EMPLOYEE RESTROOM. INSTRUCTED MANAGEMENT TO PROVIDE GARBAGE WITH LID FOR FEMININE HYGIENE PRODUCTS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 4/21/2020 REPORT 2369491 NOT CORRECTED: VIOLATION #39 (3-307.11) MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND WASH SINK IN THE DELI PREP AREA, TOO CLOSE TO MEAT SLICER. VIOLATION #51 (4-301.16) MUST INSTALL A PREP/DUMP SINK IN THE FRONT COFFEE/PASTRY PREP AREA. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090.
  10. Toiles

    9 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE NOT KNOWLEDGEABLE OF FOOD HEALTH REQUIREMENT.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE PREPARING AND SERVING TCS FOODS. PRIORITY FOUNDATION VIOLATION
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • MUST INSTALL A HAND WASH SINK IN THE REAR PREP/DISH WASHING ROOM. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED SOME "GRAB AND GO" FOOD ITEMS OFFERED ON SITE WITHOUT ADEQUATE LABELING. MUST PROVIDE. LABEL REQUIREMENTS HAVE BEEN PROVIDED TO FACILITY AT THIS TIME. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND WASH SINK IN THE DELI PREP AREA, TOO CLOSE TO MEAT SLICER.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST INSTALL A PREP/DUMP SINK IN THE FRONT COFFEE/PASTRY PREP AREA
  11. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE REAR PREP/DISHWASHING ROOM. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • - OBSERVED SOME "GRAB AND GO" FOOD ITEMS OFFERED ON SITE WITHOUT ADEQUATE LABELING. MUST PROIVDE. LABEL REQUIREMENTS HAVE BEEN PROVIDED TO FACILITY AT THIS TIME. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • - OBSERVED A 1/4" GAP ALONG THE BOTTOM/CENTER OF THE FRONT ETRANCE DOORS. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS. -
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • - MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HANDWASH SINK IN THE DELI PREP AREA. -
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • - MUST INSTALL A PREP/DUMP SINK IN THE FRONT COFFEE/PASTRY PREP AREA. -
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • - OBSERVED RAW WOOD ON THE CEILING IN THE DELI AND THE REAR PREP AREAS. MUST FINISH WOOD WITH A HIGH GLOSS SEALANT TO PROVIDE A NON-ABSORBENT, SMOOTH, EASILY CLEANABLE SURFACE. OBSERVED MATTE PAINT ON THE WALLS OF THE REAR PREP ROOM. MUST PAINT WALLS WITH A HIGH GLOSS SEALANT TO PROVIDE A NON-ABSORBENT, SMOOTH, EASILY CLEANABLE SURFACE. -
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • - OBSERVED NO LIGHTING IN THE 2 DOOR REACH IN COOLER IN THE REAR PREP ROOM. MUST PROVIDE AND MIANTAIN. -
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • - OBSERVED SOME MISSING LIGHT SHIELDS IN THE REAR PREP ROOM. MUST REPLCE AND MAINTAIN. -
  12. Réinspection des toiles

    0 infraction

  13. Toiles

    5 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • NO RUNNING HOT WATER ON PREMISES, WATER TEMPERATURE AT 65.0 F AND BELOW AT ALL SINKS ON PREMISES. INSTRUCTED MANAGER MUST HAVE HOT RUNNING WATER ON PREMISES, HOT WATER TEMPERATURE MUST BE A MINIMAL OF 110.0 F AT 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NO STOPPERS FOR 3 COMPARTMENT SINK. INSTRUCTED MANAGER MUST PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES AT DELI PREP AREA ALSO OBSERVED TOWEL ON SHELF AT SAME USED AS COVER. MUST REMOVE TOWEL FROM SHELF AND CLEAN ALL SHELVES AT DELI AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATED FOOD DEBRS IN FLOOR THROUGHOUT FRONT DELI AREA MUST CLEAN FLOOR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CEILING LIGHT COVERS MISSING END CAPS ABOVE 3-COMPARTMENT SINK. MUST PROVIDE END CAPS FOR CEILING LIGHTS.
  14. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND PRE-PACKAGED BROWNIES, RICE CRISPY TREATS, FOCCA BREADS, ITALIAN BREADS NOT LABELED NEXT TO THE PASTRY CASE. All food not stored in the original container shall be stored in properly labeled containers.MUST ALWAYS PROVIDE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND A GARBAGE BAG BEING USED AS A CABINET COVER. MUST REPAIR/REPLACE AND MAINTAIN CABINET DOOR UNDER THE HAND SINK IN THE DELI PREP AREA HAND SINK.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND SIX CRACKED AND BROKEN FLOOR TILES AROUND COLUMN LOCATED IN FRONT OF ENTRY WAY INTO THE DELI PREP AREA.MUST REPAIR/REPLACE AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE. FOUND FOOD DEBRI AND CRUMBS ALONG ALL WALL BASES IN THE CUSTOMER DINING AREA, THE FRONT COFFEE SERVICE AREA AND THE DELI PREP AREA. MUST CLEAN SANITIZE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND ACCUMULATED DUST, DEBRI AND DEAD INSECTS INSIDE LIGHT SHIELD COVERS IN THE CUSTOMER DINING AREA. MUST CLEAN AND SANITIZE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOUND NO END COVERS FOR THE LIGHT SHIELD COVERS AT THE COLD HOLDING UNIT ON THE LEFT HAND SIDE ACROSS FROM THE DELI. ALSO AT THE REAR AREA ABOVE THE 3-COMP SINK AREA AND STORAGE RACKS. MUST PROVIDE AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • FOUND NO LONG STEM THERMOMETER ON PREMISES. MUST PROVIDE A LONG STEM THERMOMETER.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • MANAGER COULD NOT PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL EMPLOYEES AT FACILITY. INSTRUCTED TO PROVIDE IDPH FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREP STAFF MEMBERS. NEW EMPLOYEES MUST OBTAIN IDPH FOOD HANDLER'S CERTIFICATES WITHIN 30 DAYS OF HIRE.
  15. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE GASKETS AROUND THE 3-DOOR REACH-IN REFRIGERATOR TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE END CAPS FOR THE LIGHT SHIELDS ABOVE THE REAR PREP AREA AND THE LIGHT FIXTURES ABOVE THE SELF SERVICE DISPLAY COOLER WHERE CUSTOMERS GRAB CHEESE, SODAS AND SALADS. WITHOUT PROPER END CAPS HOLDING THE LIGHT SHIELDS IN PLACE, THE SHIELD ITSELF IS OBSOLETE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED DUST DEBRIS COVERING THE CEILING VENT IN THE EMPLOYEE WASHROOM. INSTRUCTED TO REMOVE DUST BUILDUP AND MAINTAIN.
  16. Toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED CLEAN CUTTING BOARD STORED DIRECTLY BEHIND THE FAUCET HEAD OF THE 3-COMPARTMENT SINK. INSTRUCTED TO RELOCATE CUTTING BOARDS TO PREVENT SPLASH DEBRIS FROM CONTAMINATING CUTTING BOARDS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS BEHIND THE PREP TABLE IN THE REAR PREP MUST BE DETAIL CLEANED TO REMOVE FOOD DEBRIS SPLATTER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED SLOW DRAINING HAND SINK BEHIND THE DELI. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
  17. Toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR AT REAR BEHIND SERVICE COUNTER UNDER AND AROUND WOODEN FLOOR COVERS.
  18. Toiles

    2 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED RAW WOOD CEILING IN REAR PREP AREA. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED PLUMBING LEAKING UNDER LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.
  19. Toiles

    2 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE HOT HOLDING CABINET: SCRAMBLED EGGS AT 117.2F, EGG AND HAM SANDWICHES AT 130.2F, RAVIOLI AT 125-134F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP COOLER: MOZZARELLA CHEESE AT 46.2F, ROASTED EGGPLANT AT 45.8F, COOKED PASTA AT 46.5F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED LINE PREP COOLER WITHOUT A THERMOMETER INSIDE OF IT. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
  20. Plainte

    4 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • No Certified Food Manager on site when potentially hazardous foods are prepared and served. Instructed to obtain.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Found sugar container not properly labeled at front service counter. Must properly label spice containers.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Found old encrusted food debris, greasy surfaces all over back side of blade on deli meat slicer at rear prep area. Must properly detail clean and sanitize.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • No hand wash sink provided at the rear prep area where extensive hand food contact takes place. Instructed to install additional hand sink provided with soap and paper towels.
  21. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DUST BUILD-UP ON AIR VENTS OF THE DELI CASE AT EAST WALL-MUST KEEP CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT BULBS AT EAST WALL DELI CASE MUST BE SHIELDED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL SODA/PLASTIC CRATES USED FOR STORAG RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.
  22. Plainte abrégée

    0 infraction

  23. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS INSIDE ONION REACH IN CABINET AND INSIDE REACH IN PREP COOLER DOOR RUBBER GASEKTS. MUST CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT AT REAR PREP AREA. MUST CLEAN AND MAINTAIN FLOOR.
    • 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. OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL.
  24. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS INSIDE ONION/FOOD REACH IN STORAGE CABINET, INSIDE PREP COOLER DOOR RUBBER GASKETS. 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
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND 3-COMPARTMENT SINK AND COOLERS AT REAR PREP AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
    • 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. OBSERVED FOOD SPLATTER ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL.
  25. Plainte

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH-IN DELI DISPLAY COOLER AT IMPROPER TEMPERATURE. AIR TEMP 43 - 48 DEGREES. MUST MAINTAIN A CONSTANT 40 DEGREES OR BELOW AT TIMES WHILE POTENTIALLY HAZARDOUS PRODUCTS ARE BEING STORED. UNIT NOW BEING TAGGED HELD FOR INSPECTION. MAY NOT USE UNIT UNTIL CORRECTED AND REINSPECTED BY THE CDPH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: PANCHETTA 47.6, PROCUTTO 48.3, TURKEY 47.4, CHICKEN 45.2 ETC... ALL PRODUCT MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. ALL PRODUCT WAS DISCARDED AT THIS TIME. ESTIMATED VALUE: 20 LBS $100.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES HANDLING FOOD ITEMS AND MONEY WITHOUT WASHING HANDS. MUST WASH HANDS AFTER HANDLING MONEY. INSTRUCTED MANAGER TO HAVE EMPLOYEES WASH HANDS. CRITICAL VIOLATION 7-38-010(A) CITATION ISSUED
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. ALL WALLS AND CEILING IN NEED OF CLEANING TO REMOVE DUST AND DIRT BUILD-UP FROM PANINI HEAT MACHINE. MUST CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN REAR PREP AREA IN NEED OF PROPER SHEILDS WITH TUBES AND END CAPS. MUST INSTALL AND MAINTAIN. ALL I
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 3 COMPARTMENT SINK IN NEED OF DRAINBROARD. MUST INSTALL.

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