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LOST NEVER FOUND

3660-3662 N CLARK ST, CHICAGO, IL 60613 · Restaurant

Résumé des inspections

LOST NEVER FOUND a été inspecté 30 fois par Chicago Department of Public Health depuis le 29 juillet 2010. La dernière inspection, le 28 août 2026, n'a relevé aucune infraction.

11 des 30 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 5 inspections et 11 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

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 10 fois dans 8 inspections distinctes, la plus récente le 28 août 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 28 août 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 5 fois dans 3 inspections distinctes, la plus récente le 28 août 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 une fois le 28 septembre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 29 fois dans 16 inspections distinctes, la plus récente le 28 août 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.

30 inspections

  1. Toiles

    0 infraction

  2. Plainte

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED NO CHLORINE SANITIZER AT ALL 3 OF THE LOW TEMPERATURE DISHWASHING MACHINES LOCATED IN THE KITCHEN, OUTSIDE OF THE MAIN BAR AND BEHIND THE MAIN BAR AREA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL DISHWASHING MACHINES WITH A FINAL RINSE OF 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 1-DOOR CONDIMENT COOLER AND 2-DOOR SALAD COOLER. OBSERVED BLUE CHEESE DRESSING AT 51F, COOKED QUINOA AT 51F, CUT TOMATOES AT 48F, AND SHREDDED CHEESE AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST INSTALL A SPLASHGUARD BETWEEN THE EXPOSED HAND WASHING SINK AND THE 1-COMPARTMENT PREP SINK IN THE FOOD PREP AREA.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED ICE SCOOPS STORED INSIDE OF THE ICE BINS AT THE 2ND FLOOR BAR. MANAGEMENT INSTRUCTED TO STORE ALL ICE SCOOPS IN A CLEAN CONTAINER OUTSIDE OF THE ICE BIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES ON SITE WITHOUT A VALID FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE A VALID FOOD HANDLER TRAINING CERTIFICATE.
  3. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN WASHROOMS LOCATED IN THE BASEMENT. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVY ACCUMULATION OF ICE BUILD UP INSIDE SORBET CHEST FREEZER LOCATED ON THE FIRST FLOOR COFFEE STATION AREA. MUST REMOVE ICE AND CLEAN FREEZER
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HAND WASHING SINK DRAINING SLOW INSIDE EMPLOYEE UNISEX WASHROOM LOCATED ON THE 1ST FLOOR. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND DEBRIS ON FLOOR INSIDE LIQUOR STORAGE ROOM LOCATED ON BASEMENT. MUST CLEAN AND MAINTAIN FLOOR CLEAN AT ALL TIMES.
  4. Non-inspection

    0 infraction

  5. Non-inspection

    0 infraction

  6. Réinspection de la plainte

    1 infraction

    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM 1-24-24 REPORT #2588534 NOT CORRECTED. #58- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  7. Plainte

    7 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • THE FOLLOWING TCS FOODS FOUND AT IMPROPER COLD HOLDING TEMPERATURES IN THE COOKS LINE COOLER:BEEF SHORT RIBS @ 45F AND 44.6F, COOKED CHICKEN @ 43.8F, RAW SQUID @ 56.5. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • COOKS LINE DRAWER COOLER UNABLE TO CONSISTENTLY MAINTAIN ADEQUATE TEMPERATURE. AMBIENT TEMPERATURE IN THE LEFT DRAWER RANGING BETWEEN 48.7F AND 54F. WITH FOODS SUCH AS BEEF SHORT RIBS @ 45F AND RAW SQUID @ 56.5. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USED UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MUST NOT STORE CLEAN KNIVES BETWEEN MARBLE PREP TABLES ON THE COOKS LINE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MUST NOT STORE CLEAN HANGING UTENSILS DIRECTLY ABOVE THE WASHBASIN OF THE DISH AREA THREE COMPARTMENT SINK.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC WRAP AS A SPLASH GUARD AT THE DISH WASHING AREA CLEAN DISH STORAGE. MUST BE A SMOOTH CLEANABLE, NON-POROUS MATERIAL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT THE FACILITY.----PEELING PLASTIC NOTED ON THE TOP OF THE DISHWASHING MACHINE USED AS A PROTECTANT. MUST REMOVE PEELING PLASTIC.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  8. Plainte

    0 infraction

  9. Plainte

    6 infractions

    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES AT THE 2ND BASEMENT FOOD PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND CUTLERY DURING STORAGE TO PREVENT DUST ACCUMULATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED BROWN LINE STAIN ON CUTTING BOARDS AT THE KITCHEN PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • NOTED OUTSIDE GREASE CONTAINER AND NOT MAINTAINED WITH THICK GREASE ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B). CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED MULTIPLE HOLES AND OPENINGS ON WALL AT THE CLOSET OF THE WATER LINE PIPE AT THE BASEMENT WITH BATHROOMS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
  10. Non-inspection

    0 infraction

  11. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED THE HANDWASHING SINK AT THE ICE CREAM PREP AREA AND BEHIND THE TWO BARS ON SITE WITH NO HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE THE SAID HANDWASHING SIGNAGE AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED THE TABLEWARE (SPOONS) IN THE ICE CREAM PREP AREA NOT INVERTED INSTRUCTED TO INVERT SAID SPOONS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE MILK SHAKE MACHINE IN THE ICE CREAM PREP AREA WITH DRIED UP RESIDUE AND SPLATTERS. INSTRUCTED TO CLEAN AND SANITIZE SAID FOOD CONTACT SURFACE AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED THE DOOR ON THE ALL GENDER TOILET ROOM NEAR THE FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE OFFICE AREA WITH CLUTTER. INSTRUCTED TO ORGANIZE, ELEVATE AND MAINTAIN SAID CLUTTERED SPACE TO ELIMINATE POTENTIAL PEST HARBORAGE POINTS FOR PESTS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DRIED UP GREASE DROPLETS ON THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID VENTILATION HOOD.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED TWO BLOWN OUT LIGHT BULBS UNDER THE VENTILATION HOOD. INSTRUCTED TO REPLACE SAID LIGHT BULBS AND MAINTAIN.
  12. Non-inspection

    0 infraction

  13. Toiles

    4 infractions

    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND CUTLERY DURING STORAGE TO PREVENT DUST ACCUMULATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AROUND THE DISHWASHING AREA WITH DIRT AND FOOD PARTICLES. ALSO NOTED CRACKS ON STEPS LEADING TO THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  14. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN THE 1ST AND 2ND FLOOR BARS. MUST PROVIDE AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED ICE SCOOPS STORED ON SHELVING BEHIND HAND WASHING SINK IN FOOD PREPARATION AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVÉ STOCKAGE DE CONSERVATION DES ALIMENTS ROUGEUS INSIDE À LA COOLER DE WALK-IN LOCÉ SUR LE BASE. DOIT REMPLIR OU REMPLACER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
  15. Toiles

    0 infraction

  16. Toiles

    10 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • INSTRUCTED TO DISCLOSE AND REMIND ALL FOOD ITEMS ON THE MENU THAT MAY BE UNDER COOKED OR COOKED TO ORDER PERTAINING TO THE CONSUMER ADVISORY AND PROVIDE PROPER ADVISORY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • PAPER TOWEL DISPENSER NOTED HANGING ABOVE THE KITCHEN ONE COMPARTMENT PREP SINK. MUST REMOVE/MOVE FROM ABOVE THE SAID SINK.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST REMOVE ALL LIQUOR FROM UNUSED OUTDOOR BARS WHERE WATER LINES HAVE BEEN TURNED OFF.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE TAPE AS A MEANS OF REPAIR ON THE PANINI PRESS HANDLE. MUST BE CLEANABLE MATERIAL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY, FOOD ENCRUSTED METAL RACK SHELVING THROUGHOUT THE BASEMENT FOOD WALK-IN COOLER. MUST REMOVE RUST AND FOOD DEBRIS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR OF THE COOKS LINE TWO DOOR COOLER FOUND WITH EXCESSIVE FOOD DEBRIS. ONE DOOR COOLER EXTERIOR HANDLE EXTREMELY STICKY. MUST CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • ALL TOILETS AND PLUMBING FIXTURES FOUND DIRTY IN THE 2ND FLOOR WASHROOM. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNUSED CONSTRUCTION MATERIALS, OLD EQUIPMENT, ICE BOXES ETC. MUST BE REMOVED FROM THE REAR PATIO WALKWAY AND THE 2ND FLOOR REAR ROOFTOP STORAGE AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS WITH FOOD DEBRIS AND DIRT IN THE FOLLOWING AREAS: INSIDE THE WALK-IN COOLER, UNDER THE ONION BIN STORAGE BINS IN BASEMENT HALLWAY. UNDER THE BAG IN BOX SODA DISPENSING SYSTEM IN THE BASEMENT CLOSET. EXCESSIVE ICE BUILD UP ON THE FLOOR OF THE WALK-IN FREEZER. FLOOR OF THE CLOSET IN THE BASEMENT MEN'S ROOM. MUST CLEAN AND MAINTAIN ALL.
    • 58. FORMATION D ' ALLERGÈNE
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING.
  17. Toiles

    0 infraction

  18. Toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(A)-SANS POLITIQUE DE SANTÉ DES EMPLOYÉS SUR LE SITE. DOIT PROVIDER LA VIOLATION DE LA FONDATION PRIORITAIRE N°: 7-38-012(A) AUCUNE CITATION ÉLIMINÉE -
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A)(2) FOUND TCS FOOD AT IMPROPER TEMPERATURE:20 # OF RAW HAMBURGER PATTIES AT TEMP OF 45,7F TO 48.7F, PRODUCT WAS STORED INSIDE THE 4-DRAWERS OF COOLER UNIT UNDER FLAT GRILL. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 20 VALUE 120. PRIORITY VIOLATION:7-38-005,CITATION ISSUED - COS -
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. - -
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
  19. Plainte abrégée

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND LOOSE HOT AND COLD WATER HANDLES AT EXPOSED HAND SINK AT BAR 1ST FLOOR. MUST TIGHTEN/NEW BOLTS.
  20. Toiles

    0 infraction

  21. Toiles

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND LOOSE HOT AND COLD WATER HANDLES AT EXPOSED HAND SINK AT BAR 1ST FLOOR. MUST TIGHTEN/NEW BOLTS.
  22. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED FOOD OUT OF ORIGINAL PACKAGING STORED IN A FOOD CONTAINER NOT LABELED (DRY STORAGE IN BASEMENT). INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BROKEN DOOR GASKET ON WALK IN FREEZER IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS NOT CLEANED IN THE FOLLOWING ROOMS; COMPRESSOR ROOM, STORAGE ROOMS, WALK IN FREEZER AND COOLER, AND THE MANAGER'S OFFICE. INSTRUCTED TO CLEAN, SANITIZE ND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DUST ACCUMULATION ON THE CEILING VENT IN THE LADIES TOILET ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED ONE EXPOSED HAND SINK IN THE MENS TOILET ROOM NOT WORKING (THE OTHER SINK IS WORKING) INSTRUCTED TO REPAIR AND MAINTAIN.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • OBSERVED SOILED LINENS BEING STORED IMPROPERLY. INSTRUCTED TO STORE LINENS IN SANITIZER WATER WHILE NOT IN USE AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED OUTSIDE AREA ADJACENT TO THE KITCHEN UNORGANIZED WITH CLUTTER. REMOVE ITEMS 6" OFF GROUND TO PREVENT RODENT HARBORAGE. INSTRUCTED TO ORGANIZE , CLEAN AND MAINTAIN.
  23. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • 6-DOOR REACH IN COOLER DOOR RUBBER GASKETS RIPPED/MISSING. MUST REPLACE/REPAIR DOOR GASKETS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD/DUST BUILD UP ON PLATE SHELVES IN PREP AREA. MUST CLEAN SHELVES AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR DRAINS MISSING AT V.I.P. BAR AND BASEMENT MENS WASHROOM. INSTRUCTED MANAGER TO PROVIDE COVERS FOR FLOOR DRAINS/MUST CLEAN INTERIOR OF FLOOR DRAINS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DUST BUILD UP ON WALLS AT V.I.P. BAR AND AT BASEMENT MENS WASHROOM. MUST CLEAN WALLS AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • VENTILATION HOOD LIGHT BULBS BURNED OUT (X2). MUST PROVIDE WORKING LIGHT BULBS AT VENTILATION HOOD.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • MANAGER INSTRUCTIONNÉ TOUS LES MANDATEURS D'ALIMENTATION DOIVENT ÊTRE CERTIFIÉS AVEC DES CERTIFICATS DE NOM DES EMPLOYÉS SUR LES PRÉMISES.
  24. Toiles

    0 infraction

  25. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN FOOD STORAGE RACKS IN THE WALK-IN COOLER TO REMOVE FOOD DEBRIS BUILDUP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REPLACE MISSING FLOOR TILES NEAR THE SIDE BAR ON THE 1ST FLOOR TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE LIGHT SHIELD FOR THE LIGHT BULB IN THE BASEMENT LIQUOR CLOSET.
  26. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY SHELVING INSIDE PREP COOLERS LOCATED IN KITCHEN AREA. MUST REPAINT OR REPAIR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN FANS INSIDE REFRIGERATION UNITS IN PREP AREA AND BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WATER DEMAGED CEILING TILES IN REAR FOOD STORAGE WHERE BOTTLES OF SPICES ARE STORED. MUST REPAIR/REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REAIR LEAKY DRAIN PIPE UNDERNEATH 3-COMPARTMENT SINK IN KITCHEN AREA. MUST REPAIR SLOW DRAIN AT EXPOSED HAND SINK IN PREP AREA.
  27. Plainte

    7 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. FOUND 0PPM CHLORINE AFTER SEVERAL ATTEMPTS. MANAGEMENT CORRECTED THE MALFUNCTION DURING THE INSPECTION. MANAGEMENT STATES BUSINESS HAD BEEN OPEN AND OPERATING FROM 10:00 AM. DUE TO CUBS GAME.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED HAND WASHING FACILITIES THROUGHOUT ALL BARS AND FOOD PREP NOT MAINTAINED. NO SOAP OR PAPER TOWELS AT BOTH FRONT AND SIDE BARS EXPOSED HAND SINKS AND PAPER TOWEL DISPENSER AT FOOD PREP EXPOSED HAND SINK HUNG OVER THE ONE COMPARTMENT PREP SINK, NOT OVER HAND SINK. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS ACCESSIBLE FOR ALL HAND SINKS.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED ICE AND READY TO EAT FRUIT AND CONDIMENTS FOR COCKTAILS NOT PROTECTED FROM PUBLIC ACCESS. ICE BIN NOT COVERED WITH SODA GUN BEING STORED INSIDE ICE AND PUBLIC ACCESS TO BIN. FRUIT AND CONDIMENTS FOUND ON TOP OF ALL BARS UNCOVERED AND OPEN THE PUBLIC. ALL FRUIT AND ICE DISCARDED. INSTRUCTED TO PROVIDE BIN COVER. PROVIDE PROPER GUN HOLDER AND COVER ALL CONDIMENTS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE RAW WOOD BLOCKS TO PROP UP DRAINAGE TRAY FOR BEER TAP AT SIDE BAR. MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT. RAW WOODEN TABLE USED AT DISH MACHINE STATION AND RAW WOOD SHEET COVERING DISH ROOM THREE COMPARTMENT SINK. MUST REMOVE.
    • 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. ALL SODA GUN HOLDERS AT ALL BARS MUST HAVE PROPER DRAINAGE LINES TO FLOOR DRAIN FOR WASTE WATER. MUST INSTALL AN EXPOSED HAND SINK AT REAR PATIO BAR (1ST FLOOR). BROKEN URINAL IN MENS WASHROOM. MUST REPAIR. MIDDLE WASHBOWL IN LADIES WASHROOM WITHOUT HOT OR COLD WATER. MUST PROVIDE. MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF THREE COMPARTMENT SINK AT DISH MACHINE STATION.
    • 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. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD OR FOOD CONTACT AREAS.
    • 70. PAS DE RÈGLEMENT SUR L ' ÉLIMINATION
      • Smoking shall be prohibited in all public places except in designated smoking areas. OBSERVED TWO CUSTOMERS STANDING WITHIN 1 FT. OF FRONT ENTRANCE/EXIT NEXT TO TWO WORKING DOOR MEN SMOKING CIGARETTES. REVIEWED CLEAN AIR ORDINANCE WITH MANAGER THAT WAS ON SITE AT ENTRANCE AND WITNESSED THE SMOKERS.
  28. Plainte

    0 infraction

  29. Réinspection des toiles

    2 infractions

    • 27. CHAMBRES DE CHAMBRE ENCLOQUÉES, FOURNISSÉES AVEC DES DISPOSITIFS DE CLEANSER, DES DISPOSITIFS SANITAIRES ET DES RECEPTATIONS DE DÉCHETS PROPER
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.OBSERVED TWO WASHROOMS(MEN AND WOMEN) INSTALLED OUTSIDE AT 2ND FLOOR ROOF/PATIO IN AN AREA NOT PROPERLY ENCLOSED. WALLS ARE NOT CONNECTED TO CEILING LEAVING LARGE OPEN AREAS, NO DOOR IS PROVIDED FOR THE MENSROOM, LARGE OPENINGS ALONG THE STALLS DOOR FRAMES. INSTRUCTED TO ENCLOSE BATHROOMS AND PROVIDE VENTILATION. BATHROOMS TAGGED AND MANAGER INSTRUCTED TO FAX REQUEST FOR TAG REMOVAL WHEN READY.SERIOUS VIOLATION:7-38-030 HOOOO62515-12
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. OBSERVED STALE WATER ON GROUND AND A PLASTIC DRUM WITH SLIME AND RUST NEXT TO OUTSIDE SOUTH WALL OF THE PREMISES INSTRUCTED TO REMOVE WATER, FIX GUTTER AND UNCLOG FLOOR DRAIN.
  30. Toiles

    6 infractions

    • 27. CHAMBRES DE CHAMBRE ENCLOQUÉES, FOURNISSÉES AVEC DES DISPOSITIFS DE CLEANSER, DES DISPOSITIFS SANITAIRES ET DES RECEPTATIONS DE DÉCHETS PROPER
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.OBSERVED TWO WASHROOMS(MEN AND WOMEN) INSTALLED OUTSIDE AT 2ND FLOOR ROOF/PATIO IN AN AREA NOT PROPERLY ENCLOSED. WALLS ARE NOT CONNECTED TO CEILING LEAVING LARGE OPEN AREAS, NO DOOR IS PROVIDED FOR THE MENSROOM, LARGE OPENINGS ALONG THE STALLS DOOR FRAMES. INSTRUCTED TO ENCLOSE BATHROOMS AND PROVIDE VENTILATION. BATHROOMS TAGGED AND MANAGER INSTRUCTED TO FAX REQUEST FOR TAG REMOVAL WHEN READY.SERIOUS VIOLATION:7-38-030 HOOOO62515-12
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7-23-10,REPORT #160783.(# 32)MUST PROVIDE TIGHT FITTING LID/COVER FOR ALL ICE BINS BEHIND ALL BARS.(#37)MUST INSTALL SELF-CLOSING DEVICE IN BOTH WASHROOM DOORS.(SECOND FLOOR PARTY ROOM).SERIOUS VIOLATION:7-42-090 HOOOO62515-12
    • 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.ADDITIONAL THRESHOLD IS NEEDED IN REAR BASEMENT DOOR(PATIO AREA).
    • 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.SEAL CEILING TILES ABOVE PREP DISPLAY COOLER ,AROUND PIPE (KITCHEN).
    • 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. PROVIDE PROPER DRAIN PIPE UNDER THE EXPOSED HAND SINK BEHIND 2ND FLOOR BAR AREA.PROVIDE 3 DRAIN STOPPERS FOR THE 3 COMPARTMENT SINKS,IN PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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 STALE WATER ON GROUND AND A PLASTIC DRUM WITH SLIME AND RUST NEXT TO OUTSIDE SOUTH WALL OF THE PREMISES INSTRUCTED TO REMOVE WATER, FIX GUTTER AND UNCLOG FLOOR DRAIN.

Établissements inspectés à proximité

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