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LAS ISLAS MARIAS

2043-2051 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Résumé des inspections

LAS ISLAS MARIAS a été inspecté 15 fois par Chicago Department of Public Health depuis le 21 janvier 2010. La dernière inspection, le 23 juillet 2026, a relevé 10 infractions.

4 des 15 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 4 inspections et 36 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Ravageurs 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 6 fois dans 3 inspections distinctes, la plus récente le 23 juillet 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 5 fois dans 3 inspections distinctes, la plus récente le 8 avril 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 une fois le 14 janvier 2014. Par exemple : RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION

  • 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 37 fois dans 11 inspections distinctes, la plus récente le 23 juillet 2026. Par exemple : UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES

  • Bâtiment, plomberie et entretienRisque faible

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

    Relevé 15 fois dans 10 inspections distinctes, la plus récente le 23 juillet 2026. Par exemple : VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES

À propos de ces données

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

15 inspections

  1. Plainte

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDWASHING SINK IN FOOD PREP AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. OBSERVED MULTI-USE UTENSILS STORED INSIDE SAID HAND SINK WHILE COOK ACTIVELY PREPARING FOODS AT THIS TIME. INSTRUCTED MANAGER, HANDWASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C), CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS PROVIDED AT THE HANDWASHING SINK NEXT TO THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CONSOLIDATED WITH THE ABOVE CITATION.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT KITCHEN HAND SINKS AND INSIDE MEN AND WOMEN WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • INSTRUCTED TO PROPERLY STORE AND INVERT POTS/PANS ETC ON KITCHEN STORAGE RACKS TO PREVENT CONTAMINATION BEFORE USE (HANDLES-UP) AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED EXCESSIVE ICE BUILD UP IN WALK IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN EQUIPMENT IN GOOD CONDITION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENTS, UNDER GRILLS AND SHELVES INSIDE OF REFRIGERATION UNITS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FOOD PREP/DISHWASHING AREA AND AT FRONT BAR AREA. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.
  2. Réinspection de la plainte

    0 infraction

  3. Réinspection de la plainte

    11 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE OR VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-601.11 OBSERVED ALL BULK CONTAINERS STORED THROUGHOUT PREP/STORAGE AREA WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN WHEN INGREDIENTS ARE REMOVED FROM ORIGINAL PACKAGING.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED 2 LARGE LIVE COCKROACHES CRAWLING ON DISHMACHINE EQUIPMENT THROUGHOUT CHEMICAL TUBING UNDER MACHINE GUAGES DURING TIME OF INSPECTION. RECOMMENDED TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE, CLEAN AND SANITIZE SAID AREAS AND ELIMINATE LIVE ACTIVITY ON SITE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.112 OBSERVED 45 LARGE DEAD COCKROACHES ON GLURBOARD LOCATED ON PREP/DISWASHING AREA UNDER DRYING TABLE. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE SAID AREA.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-904.11 OBSERVED PRE SET TABLEWARE ON DINING ROOM TABLES UNCOVERED. INSTRUCTED TO COVER TO PREVENT POSSIBLE CONTAMINATION AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 OBSERVED 2 DOOR COOLER LOCATED IN REAR PREP WITH TORN GASKETS EXCESSIVE FOOD DEBRIS BUILD UP. INSTRUCTED TO REPLACE AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-204.18 OBSERVED EXCESSIVE ICE BUILD UP IN WALK IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN EQUIPMENT IN GOOD CONDITION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) OBSERVED ALL COOKING, MIXING, JUICING EQUIPMENT, SPEED RACKS, UNUSED COOLING UNITS, UNUSED STOVED, OVENS IN PREP AREAS IN NEED OF CLEANING AND DEGREASING TO PREVENT PEST HARBORAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 OBSERVED LARGE CRACKS, DAMAGED SURFACES THROUGHOUT BASEMENT STORAGE, SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE TO PREVENT PEST ENTRY.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11 OBSERVED INADEQUATE LIGHTING IN REAR PREP/BASMEMENT STORAGE AREA. INSTRUCTED TO INCREASE.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 INSTRUCTED PERSON IN CHARGE TO OBTAIN ALLERGEN TRAINING CERTIFICATION AND MAINTAIN ON SITE FOR REVIEW.
  4. Plainte

    15 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING POTATOES, SALMON. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CERTIFICATE HOLDER WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO SIGNED VERIFIABLE EMPLOYEE HEALTH POLICIES ON SITE DURING TIME OF INSPECTION FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVEW AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED THE EXPOSED HANDSINK LOCATED IN BAR (64F) AND REAR PREP/DISHWASHING AREA (68F) WITHOUT HOT RUNNING WATER DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN HOT WATER BETWEEN 100-120F. PRIORITY VIOLATION. #7-38-030 (C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED IN USE BAR HANDSINK WITHOUT HAND DRYING PROVISION DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED. PERSON IN CAHRGE PROVIDED PAPER TOWELS.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING TIME OF INSPECTION. NOTED FINAL RINSE AT 150F. INSTRUCTED TO DISCONTINUE USE OF EQUIPMENT UNTIL PROPERLY SANITIZING WITH RINSE AT 180F. PRIORITY VIOLATION. #7-38-025. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED ALL BULK CONTAINERS STORED THROUGHOUT PREP/STORAGE AREA WITHOUT LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN WHEN INGREDIENTS ARE REMOVED FROM ORIGINAL PACKAGING.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 2 LARGE LIVE COCKROACHES CRAWLING ON DISHMACHINE EQUIPMENT THROUGHOUT CHEMICAL TUBING UNDER MACHINE GUAGES DURING TIME OF INSPECTION. RECOMMENDED TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE, CLEAN AND SANITIZE SAID AREAS AND ELIMINATE LIVE ACTIVITY ON SITE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 45 LARGE DEAD COCKROACHES ON GLURBOARD LOCATED ON PREP/DISWASHING AREA UNDER DRYING TABLE. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE SAID AREA.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED PRE SET TABLEWARE ON DINING ROOM TABLES UNCOVERED. INSTRUCTED TO COVER TO PREVENT POSSIBLE CONTAMINATION AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED EXCESSIVE ICE BUILD UP IN WALK IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN EQUIPMENT IN GOOD CONDITION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 2 DOOR COOLER LOCATED IN REAR PREP WITH TORN GASKETS EXCESSIVE FOOD DEBRIS BUILD UP. INSTRUCTED TO REPLACE AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ALL COOKING, MIXING, JUICING EQUIPMENT, SPEED RACKS, UNUSED COOLING UNITS, UNUSED STOVED, OVENS IN PREP AREAS IN NEED OF CLEANING AND DEGREASING TO PREVENT PEST HARBORAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LARGE CRACKS, DAMAGED SURFACES THROUGHOUT BASEMENT STORAGE, SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE TO PREVENT PEST ENTRY.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED INADEQUATE LIGHTING IN REAR PREP/BASMEMENT STORAGE AREA. INSTRUCTED TO INCREASE.
    • 58. FORMATION D ' ALLERGÈNE
      • INSTRUCTED PERSON IN CHARGE TO OBTAIN ALLERGEN TRAINING CERTIFICATION AND MAINTAIN ON SITE FOR REVIEW.
  5. Toiles

    0 infraction

  6. Toiles

    0 infraction

  7. Réinspection des toiles

    8 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (E.G. CHICKEN, COOKED RICE, BEEF, FISH ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. SERIOUS VIOLATION 7-38-012
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO CLEAN, REMOVE WORN-OUT CAULKING BEHIND/AROUND DISH MACHINE AND BEHIND (2) 1 COMPARTMENT SINK IN DISH WASHING AREA
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE BAR AREA (SHELVES, COUNTER SHELVES, INTERIOR AND EXTERIOR SURFACES OF 3 EXPOSED HAND SINK WITH BLACK MOLD LIKE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND DOOR HANDLES WITH HEAVY DRIED SYRUP ACCUMULATION, INTERIOR AND EXTERIOR SURFACES OF 2 DISH MACHINE BEHIND BAR AND SIDES OF ALL COOLERS
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO REPAIR BROKEN FLOOR TILES BY DISH MACHINE.---------NOTED WATER POOLING ON FLOOR IN BASEMENT STORAGE AREA COMING FROM UNDERNEATH ICE MACHINE. INSTRUCTED TO FIX AND KEEP FLOORS DRY AT ALL TIMES TO PREVENT PEST HARBORAGE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE DEAD LIGHT BULB ABOVE STAIRCASE LEADING TO BASEMENT TO PROVIDE MORE LIGHTING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR LOOSE 1 COMPARTMENT OR PREP SINK AT PREP/DISH WASHING AREA.---------MUST FIX LEAKY BACK FLOW PREVENTER DEVICE AT MOP SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • NOTED ICE SCOOP STORED INSIDE ICE BIN. MUST BE STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  8. Toiles

    8 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • FOUND (2) LOW TEMPERATURE DISH MACHINE (BEHIND BAR) SANITIZING RINSE AT O PPM CONCENTRATION. INSTRUCTED TO REPAIR. A MECHANICAL DISH WASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 PPM FOR CHEMICAL SANITIZING MACHINE OR F FINAL RINSE FOR HOT WATER SANITIZING MACHINE. ISSUED 'HELD FOR INSPECTION' TAG AT THE SAID MACHINE. INSTRUCTED NOT TO USE UNTIL FIXED. WHEN REPAIRED, MUST FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 OR EMAIL AT [email protected] TO PROPERLY ENSURE THE THE SAID EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED PRIOR TO USE. BAR AND DISH MACHINE NOT OPERATING DURING INSPECTION. INSTRUCTED TO TEMPORARILY USE DISHMACHINE IN REAR PREP/DISHWASHING AREA. CRITICAL VIOLATION 7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO CLEAN, REMOVE WORN-OUT CAULKING BEHIND/AROUND DISH MACHINE AND BEHIND (2) 1 COMPARTMENT SINK IN DISH WASHING AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE BAR AREA (SHELVES, COUNTER SHELVES, INTERIOR AND EXTERIOR SURFACES OF 3 EXPOSED HAND SINK WITH BLACK MOLD LIKE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND DOOR HANDLES WITH HEAVY DRIED SYRUP ACCUMULATION, INTERIOR AND EXTERIOR SURFACES OF 2 DISH MACHINE BEHIND BAR AND SIDES OF ALL COOLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO REPAIR BROKEN FLOOR TILES BY DISH MACHINE.---------NOTED WATER POOLING ON FLOOR IN BASEMENT STORAGE AREA COMING FROM UNDERNEATH ICE MACHINE. INSTRUCTED TO FIX AND KEEP FLOORS DRY AT ALL TIMES TO PREVENT PEST HARBORAGE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE DEAD LIGHT BULB ABOVE STAIRCASE LEADING TO BASEMENT TO PROVIDE MORE LIGHTING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR LOOSE 1 COMPARTMENT OR PREP SINK AT PREP/DISH WASHING AREA.---------MUST FIX LEAKY BACK FLOW PREVENTER DEVICE AT MOP SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE AREA. USABLE ITEMS MUST BE STORED
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • NOTED ICE SCOOP STORED INSIDE ICE BIN. MUST BE STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  9. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Any open cans of food must be transferred into regular containers. Consumer advisory must be posted.All food stored in coolers must be dated & labeled.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced throughout the premises.Must provide,maintain ice bin covers for all ice bins throughout the premises.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FAN COVERS INSIDE THE REFRIGERATION UNITS,SHELVING BEHIND BAR COUNTERS,MANUAL CAN OPENER,HOUSING ATTACHED LOCATED IN KITCHEN,BAR GUNS AND HOUSINGS ATTACHED AT BARS,HOOD/FILTERS OVER THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner including the floor drains throughout the premises.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • The light fixture at rear dry storage area must be shielded.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK IN KITCHEN FOOD PREP AND REMOVE DUSTS ACCUMULATIONS THROUGHOUT THE PREMISES.
  10. Toiles

    5 infractions

    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NO INSPECTION SUMMARY REPORT POSTED OR VISIBLE TO ALL CUSTOMERS, AND NO PREVIOUS INSPECTION REPORT AVAILABLE AT THIS TIME OF INSPECTION, SERIOUS CITATION ISSUED: 7-42-010 (B)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST WRAP OR COVER PRE-SET FLATWARE ON TABLES
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN INTERIOR OF ICE MACHINE, AND VENTS ABOVE COOKING EQUIPMENT
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REMOVE WHAT APPEARS TO BE BLACK MOLD ON WALL BY THREE COMPARTMENT SINK AND DISH MACHINE AREA, INSTRUCTED TO CLEAN WALL AND REPLACE OLD SEALANT
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SMELLY SEWER ODORS IN LADIES BATHROOM NEEDS TO BE REMOVED
  11. Toiles

    7 infractions

    • 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 MANAGER TO CONNECT BAR GUN LINES AND INSTALL DIRECTLY INTO FLOOR DRAINS AS REQUIRED,PROVIDE MISSING LIDS FOR ICE BINS AT BARS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING INTERIOR/EXTERIOR OF COOLERS (FAN COVERS),ICE MACHINES,CUTTING BOARDS,SHELVING BEHIND BAR COUNTERS,MANUAL CAN OPENER,HOUSING ATTACHED LOCATED IN KITCHEN,BAR GUNS AND HOUSINGS ATTACHED AT BARS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN CORNERS IN KITCHEN,BAR AREAS REQUIRE A DETAIL CLEANING.
    • 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.EXPOSED BRICK ON WALLS BEHIND BAR LOCATED IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.ALL TOILET ROOM DOORS MUST BE SELF CLOSING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.INSTRUCTED MANAGER TO REPAIR WATER LEAKING AT BACKFLOW PIPE ABOVE UTILITY MOP SINK LOCATED IN CLOSET NEXT TO KITCHEN AND MECHANICAL VENTILATION IN LADIES TOILET ROOM NOT WORKING-MUST REPAIR,CLEAN ALL VENTILATION COVERS THROUGHOUT THE PREMISES ALSO REPAIR/REPLACE RUSTY GREASE TRAP BENEATH 3 COMP SINK IN KITCHEN USING A NON-TOXIC FINISH.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED EVIDENCE OF CLUTTER IN BASEMENT AREAS MUST CLEAN,ORGANIZE REMOVE CLUTTER,PERSONAL BELONGINGS STORED AT REAR DRY STORAGE SHELVINGS.
  12. Réinspection de la plainte

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROVIDE LABEL ON PREPARED AND READY TO EAT FOOD CONTAINERS IN COOLERS,WITH FOOD NAME &DATE,ALSO ON DRY FOOD CONTAINERS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED CLEANED MULTI-USE UTENSILS ON SHELVES NOT PROPERLY STORED, MANAGER TO INVERT INCLUDING FRYING PANS AT ALL TIMES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED TRADITONAL STONE WARE MORTA AND PISTLE UTENSILS(MECJITO STONE) USED FOR FOOD PREPATION AND GRINDING WHICH IS NOT ACCEPTABLE BY HEALTH DEPT. FOR FOOD PREPARATION,INSTRUCTED MANAGER TO REMOVE FROM FACILITY. MANAGER WAS INFORMED OF SUCH ON LAST INSPECTION OF 01-21-10 REPORT #134269. MUST ALSO PROVIDE LID FOR ICE BINS IN BARS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING UTENSILS AND EQUIPMENTS WITH DEBRIS AND STAINS NEEDS CLEANING:INSIDE COMPARTMENTS OF DEEP FRYER,1COMP.SINK BY DOUGH MIXER BOWL,COUNTERS BY ICE BINS IN BAR BY KITCHEN ,EXPOSE HAND WAS SINK IN SAME AREA,MOP SINK IN BASEMENT,TOILET BOWLS IN MALE & FEMALE TOILETS,AND SINKS IN MAIN BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS UNDER AND AROUND COOKING EQUIPMENTS UNDER HOODS IN KITCHEN,FLOORS AT PREP AERA BY DOUGH MIXER BOWL,FLOORS IN STORAGE AREA ON 1STFL. UNDER SHELVES,AND FLOORS IN BOTH BAR AREAS WITH DEBRIS AND WATER NEEDS CLEANING AND MAINTAINING SAME. MUST ELEVATE PRODUCTS 6" OFF FLOORS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING PIPE UNDER BLASTER SINK USE FOR COOLING FOOD,AND IN BASEMENT ROOM BY WALK IN COOLER.
  13. Plainte

    8 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. OBSERVED MOLLUSCAN SHELL STOCK IN WALK IN COOLER IN THE BASEMENT WITH OUT TAG OR LABEL,MANAGER UNABLE TO PROVIDE SOURCE OR SUPPLIER. CITATION ISSUED 7-38-005b CRITICAL INSTRUCTED TO DISCARD SAID SHELL STOCK 3PDS OF SAID FOOD WAS DENATURED WITH SANITIZER AND DISCARDED & $9.00PER POUND. INSTRUCTED ALSO TO OBTAIN SHELL FISH AND ETC FROM APPROVED SOURCES AND KEEP TAGS INTACT.CDI.
    • 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. EVIDENCE OF INSECT ACTIVITY NOTED ON PREMISES DURING INSPECTION. OBSERVED ABOUT 15-30 FRUIT FLIES IN THE BARS ON 1ST FLOOR RESTAURANT2-3 HOUSE FLIES IN DINING AND IN DISH MACHING AREA. CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED MANAGER TO GET RID OF ABOVE SAID INSECTS,WILL BE BACK FOR RE-INSPECTION ON 06-24-10
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABEL ON PREPARED AND READY TO EAT FOOD CONTAINERS IN COOLERS,WITH FOOD NAME &DATE,ALSO ON DRY FOOD CONTAINERS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED CLEAN MULTI-USE UTENSILS ON SHELVES NOT PROPERLY STORED,INSTRUCTED MANAGER TO INVERT INCLUDING FRYING PANS,AT ALL TIMES.
    • 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. OBSERVED TRADITONAL STONE WARE MORTA AND PISTLE UTENSILS(MECJITO STONE) USED FOR FOOD PREPATION AND GRINDING WHICH IS NOT ACCEPTABLE BY HEALTH DEPT. FOR FOOD PREPARATION,INSTRUCTED MANAGER TO REMOVE FROM FACILITY. MANAGER WAS INFORMED OF SUCH ON LAST INSPECTION OF 01-21-10 REPORT #134269. MUST ALSO PROVIDE LID FOR ICE BINS IN BARS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING UTENSILS AND OR EQUIPMENTS WITH DEBRIS AND STAINS NEEDS CLEANING:INSIDE COMPARTMENTS OF DEEP FRYER,1COMP.SINK BY DOUGH MIXER BOWL,COUNTERS BY ICE BINS IN BAR BY KITCHEN ,EXPOSE HAND WAS SINK IN SAME AREA,MOP SINK IN BASEMENT,TOILET BOWLS IN MALE & FEMALE TOILETS,AND SINKS IN MAIN BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND COOKING EQUIPMENTS UNDER HOODS IN KITCHEN,FLOORS AT PREP AERA BY DOUGH MIXER BOWL,FLOORS IN STORAGE AREA ON 1STFL. UNDER SHELVES,AND FLOORS IN BOTH BAR AREAS WITH DEBRIS AND WATER NEEDS CLEANING AND MAINTAINING SAME. MUST ELEVATE PRODUCTS 6" OFF FLOORS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKING PIPE UNDER BLASTER SINK USE FOR FOOD COOLING, AND IN BASEMENT ROOM BY WALK IN COOLER.
  14. Réinspection de la plainte

    0 infraction

  15. Plainte

    10 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO SANITATION CERTIFICATE FOUND POSTED ON PREMISES AT THE TIME OF INSPECTION. MANAGEMENT HAD COUNTERFIT COPIES OF CERTIFICATES WITH VOIDS ON THEM. CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED MANAGEMENT TO PROVIDE LAGITIMATE SANITATION CERTIFICATES WITHOUY VOIDS.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3COMP.SINKS IN KITCHEN NOT MAINTAINED. SAID SINK IS LEAKING WATER ON FLOORS AND DRAINING OVER TO ANOTHER ONE, AND BACKING UP AT THE SAME TIME.CITATION ISSUED 7-38-030 SERIOUS. INSTRUCTED MANAGEMENT TO REFRAIN USING SAID SINK FOR WASHING AND SNITISIZING OF UTENSILS UNTIL REPAIRED. MEAN-WHILE UTENSILS HAS TO WASHED AT THE DISHWASHING MACHINE. WILL BACK FOR REINSPECTION ON 01-28-10.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. PREPARED AND COOKED FOODS IN COOLERS MUST BE LABELED PROPERLY WITH DATES AND FOOD NAMES.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND CLEAN UTENSILS[PAN,POTS,ETC]AND SINGLE SERVICE ARTICLES ON SHELVING UNITS THRU-OUT FACILITY NOT NOT PROPERLY STORED INCLUDING DINING AREA. INSTRUCTED MANAGEMENT TO INVERT AT ALL TIMES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE TRADITIONAL STONE UTENSILS[MECOJITOS STONE POTS] FROME PREMISES. PROVIDE LID COVER FOR ICE-BIN AT N.W. BAR SECTION.
    • 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. EXPOSE HAND WASH SINKS THROUGHOUT BAR AREAS AND 1COMP.SINK AT FRONT CORNER DINING COFFEE SERVING AREA NEEDS CLEANING.TOP OF DISHMACHINE AND SINK COUNTER TOPS AT BAR BY KITCHEN AND IN BASEMENT BAR AERA NEEDS CLEANING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS BEHIND AND AROUND COOKING EQUIPMENTS UNDER HOODS THROUGHOUT KITCHEN AND THRU-OUT BAR AREAS BY KITCHEN NEEDS CLEANING.ALSO FLOORS AT CARRY-OUT SECTION NEEDS CLEANING.FLOORS AT 3COMP. SINK BY DISH-MACHINE AT MAIN KITCHEN WITH STANDING WATER DUE TO SERIOUS LEAKAGE MUST BE CLEANED AND MAINTAINED DRY AT ALL TIMES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE ALL OUT LIGHTS AT CARRY-OUT SECTION.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR SLOW DRAINING AND FAUCET LEAKING AT EXPOSE HAND WASH SINK AT N.W. BAR AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A SEPARATE CONTAINER FOR ICE-SCOOPS AT ALL ICE SERVING AREAS.

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