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M. HENRY

5705-5707 N CLARK ST, CHICAGO, IL 60660 · Restaurant

Résumé des inspections

M. HENRY a été inspecté 34 fois par Chicago Department of Public Health depuis le 28 janvier 2011. La dernière inspection, le 16 juin 2026, a relevé 9 infractions.

3 des 34 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 9 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.

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.

  • 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 23 fois dans 12 inspections distinctes, la plus récente le 16 juin 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 11 fois dans 8 inspections distinctes, la plus récente le 16 juin 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 10 fois dans 8 inspections distinctes, la plus récente le 16 juin 2026. 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 6 fois dans 6 inspections distinctes, la plus récente le 29 avril 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 18 avril 2023. Par exemple : UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC

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.

34 inspections

  1. Toiles

    9 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • NOTED EMPLOYEE WHILE WEARING GLOVES STARTED SLICING MIXED VEGETABLES AT THE PREP AREA, THEN WENT TO THE WALK IN COOLER AT THE REAR AND OPENED THE DOOR OF THE WALK IN COOLER. EMPLOYEE CAME BACK TO THE PREP AREA, PICKED UP THE KNIFE AND CLEANED IT WITH A DIRTY WASH CLOTH AND CONTINUED TO SLICE THE VEGETABLES. FINALLY EMPLOYEE RETURNED TO THE SERVING LINE OF THE PREP COOLER AND CONTINUES TO PLATE INDIDUAL FRUITS AND VEGETABLES ON PLATES FOR CUSTOMERS,ALL WITHOUT CHANGING GLOVES OR WASHING HANDS.DISCUSSED WITH MANAGEMENT THE HYGIENIC PRACTICES OF WASHING HANDS AND CHANGING GLOVES. PRIORITY VIOLATION #7-38-010. CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:SLICED TOMATOES 51F, CUCUMBERS 44.6F, BEANS 46F, CHEESE 47F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD CONTAINERS STORED ON FLOOR IN THE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE THE DOOR OF THE REFRIGERATION UNIT AT THE BAKERY PREP AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREAS. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD/DRY STORAGE AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. CERTIFICATE EXPIRED 9/27/2025.INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  2. Réinspection de la plainte

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • PEELING PAINT ON FLOOR IN THE KITCHEN IS COVERED BY A RUBBER MAT,INSTRUCTED TO REMOVE PAINT AND REPAINT.SURFACE MUST BE SMOOTH,CLEANABLE.
  3. Plainte

    10 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT.ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,HAMBURGERS, ETC.AND AN ASTERIK NEXT TO THE FOOD. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DRY FOOD CONTAINERS NOT LABELED WITH COMMON NAME:FLOUR,SUGAR ETC.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • SPLASH GUARD IS NEEDED BETWEEN SERVING COUNTER TOP AND HANDWASHING SINK AT FRONT SERVING AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON SPLASHGUARD AT FRONT COFFEE AREA IN THE MAIN DINING AREA,SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS,INCLUDED CHEST FREEZERS IN BASEMENT STORAGE AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FAUCET AT REAR DISHWASHING AREA 3 COMPARTMENT SINK RUNS CONTINUOUSLY ,EVEN WHEN IS TURNED OFF. MUST REPAIR FAUCET. PIPE UNDER SAME SINK LEAKS. MUST REPAIR AND MAINTAIN SINK.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT FAUCET OF THREE COMPARTMENT SINK,IN DISH ROOM MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • PEELING PAINT ON FLOOR IN THE KITCHEN IS COVERED BY A RUBBER MAT,INSTRUCTED TO REMOVE PAINT AND REPAINT.SURFACE MUST BE SMOOTH,CLEANABLE.
  4. Réinspection des toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11--- TORN RUBBER DOOR GASKETS ON THE BAKERY PREP TALL REACH-IN COOLER. MUST REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • : 4-601.11(B)---- INTERIOR AND OF THE BAKERY OVEN AND BAKERY PREP TALL REACH-IN FREEZER DIRTY WITH FOOD DEBRIS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11--- ALL UNNECESSARY ITEMS STORED ON THE REAR OUTDOOR PATIO AND UNDER THE STAIRWELL MUST BE REMOVED TO PREVENT PEST HARBORING.
  5. Toiles

    0 infraction

  6. Licence

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • - TORN RUBBER DOOR GASKETS ON THE BAKERY PREP TALL REACH-IN COOLER. MUST REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND OF THE BAKERY OVEN AND BAKERY PREP TALL REACH-IN FREEZER DIRTY WITH FOOD DEBRIS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK WITH HOT AND COLD RUNNING WATER IN THE BAR AREA LOCATED IN THE MAIN DINING ROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNNECESSARY ITEMS STORED ON THE REAR OUTDOOR PATIO AND UNDER THE STAIRWELL MUST BE REMOVED TO PREVENT PEST HARBORING.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE PENDING CERTIFIED FOOD MANAGER.
  7. Réinspection des toiles

    9 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12--- ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111---STILL OBSERVED THE FOLLOWING MICE DROPPINGS IN THE FOLLOWING AREAS: APPROXIMATELY 20 DROPPINGS UNDER SHELVING IN THE FRONT PASTRY PREP AREA, 40 TO 50 DROPPINGS THROUGHOUT THE SERVER STATION COUNTER AREA, 30 TO 40 THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND BEHIND THE BASEMENT FREEZERS. LAST PEST CONTROL SERVICE DATED 3-4-24. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING A PEST CONTROL CO. SERVICE FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A)
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • : 3-304.14 WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • : 3-304.12--- ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • : 4-803.11--- NOTED SOILED LINENS IMPROPERLY STORED ON THE OUTDOOR PATIO IN OPEN, UNCOVERED UN-SEALED CONTAINERS. MUST PROPERLY STORE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • : 4-501.11---TORN RUBBER DOOR GASKETS ON THE COOKS LINE TWO DOOR COOLER. MUST REPLACE. 4-501.11--- TORN RUBBER DOOR GASKETS ON THE BAKERY PREP TALL REACH-IN COOLER. MUST REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B)---- INTERIOR AND EXTERIOR OF THE BAKERY OVEN AND BAKERY PREP TALL REACH-IN FREEZER DIRTY WITH FOOD DEBRIS.----BULK FOOD CONTAINERS IN BAKERY PREP ROOM NOTED DIRTY.----KITCHEN TABLE TOP CAN OPENER NOTED WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL 4-602.13---- MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING INSIDE KITCHEN COOLERS.----NOTED DIRTY METAL SHELVING THROUGHOUT THE SERVER STATION COUNTER. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11--- WEST WALL IN THE BAKERY PREP ROOM AT THE METAL PREP TABLE IN POOR REPAIR WITH PEELING PAINT. MUST REMOVE TO BE SMOOTH AND CLEANABLE.--- ALL UNNECESSARY ITEMS STORED ON THE REAR OUTDOOR PATIO AND UNDER THE STAIRWELL MUST BE REMOVED TO PREVENT PEST HARBORING. : 6-501.114----: ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT MUST BE REMOVED TO PREVENT PEST HARBORING AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ----CLEANING TOOLS AND MOP BUCKET MUST NOT BE STORED ON THE OUTDOOR PATIO.---
  8. Licence

    0 infraction

  9. Toiles

    14 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOUND HELD AT IMPROPER COLD HOLDING TEMPERATURE IN THE COOKS LINE COOLER. CHICKEN AT 55.4F, TOMATO SALAD AT 52.7F, SALMON AT 55.7F AND TURKEY SAUSAGE AT 51.2F. 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
      • NOTED THE COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER FOUND AT 60.8F WITH FOOD SUCH AS TURKEY SAUSAGE AT 51.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR REINSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED THE FOLLOWING MICE DROPPINGS IN THE FOLLOWING AREAS: APPROXIMATELY 20 DROPPINGS UNDER SHELVING IN THE FRONT PASTRY PREP AREA, 40 TO 50 DROPPINGS THROUGHOUT THE SERVER STATION COUNTER AREA, 30 TO 40 THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND BEHIND THE BASEMENT FREEZERS. LAST PEST CONTROL SERVICE DATED 3-4-24. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING A PEST CONTROL CO. SERVICE FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • NOTED SOILED LINENS IMPROPERLY STORED ON THE OUTDOOR PATIO IN OPEN, UNCOVERED UN-SEALED CONTAINERS. MUST PROPERLY STORE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TORN RUBBER DOOR GASKETS ON THE COOKS LINE TWO DOOR COOLER. MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TORN RUBBER DOOR GASKETS ON THE BAKERY PREP TALL REACH-IN COOLER. MUST REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING INSIDE KITCHEN COOLERS.----NOTED DIRTY METAL SHELVING THROUGHOUT THE SERVER STATION COUNTER. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND EXTERIOR OF THE BAKERY OVEN AND BAKERY PREP TALL REACH-IN FREEZER DIRTY WITH FOOD DEBRIS.----BULK FOOD CONTAINERS IN BAKERY PREP ROOM NOTED DIRTY.----KITCHEN TABLE TOP CAN OPENER NOTED WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEANING TOOLS AND MOP BUCKET MUST NOT BE STORED ON THE OUTDOOR PATIO.----- ALL UNNECESSARY ITEMS STORED ON THE REAR OUTDOOR PATIO AND UNDER THE STAIRWELL MUST BE REMOVED TO PREVENT PEST HARBORING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT MUST BE REMOVED TO PREVENT PEST HARBORING AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WEST WALL IN THE BAKERY PREP ROOM AT THE METAL PREP TABLE IN POOR REPAIR WITH PEELING PAINT. MUST REMOVE TO BE SMOOTH AND CLEANABLE.
  10. Réinspection des toiles

    9 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • NOTED SOILED LINENS IMPROPERLY STORED ON THE OUTDOOR PATIO IN OPEN, UNCOVERED UN-SEALED CONTAINERS. MUST PROPERLY STORE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED RUBBER COFFEE GRIND BUMPER AT THE CAPPUCCINO MACHINE IN POOR REPAIR WITH TORN RUBBER AND EXPOSED INTERIOR STRING UNABLE TO PROPERLY CLEAN. INSTRUCTED TO REPLACE.-----NOTED SEVERAL PLASTIC FOOD CONTAINERS BEING USED THAT ARE CRACKED, CHIPPED AND IN POOR REPAIR. MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TORN RUBBER DOOR GASKETS ON THE COOKS LINE TWO DOOR COOLER. MUST REPLACE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED A RUBBER HOSE ATTACHED TO THE THREE COMPARTMENT SINK BEING USED AS A DISH SPRAYER. MUST PROVIDE A BACKFLOW PREVENTION DEVICE AT THE SAID SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS AND CEILING THROUGHOUT THE WALK-IN COOLER WITH BLACK SUBSTANCE ON OPEN SEAMS AND CREVICES. MUST REMOVE ALL BLACK SUBSTANCE, REPAIR AND SEAL ALL OPENINGS AND CREVICES THROUGHOUT THE WALK-IN COOLER.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELD ABOVE THE DISH MACHINE. MUST REPLACE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NOTED EXPIRED FOOD HANDLER CERTIFICATES AND NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR SEVERAL EMPLOYEES. MUST PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • NOTED EXPIRED ALLERGEN CERTIFICATE AND NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR ALL CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  11. Toiles

    24 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED THE CHLORINE CHEMICAL DISH WASHING MACHINE NOT PROPERLY DISPENSING SANITIZER AFTER SEVERAL ATTEMPTS WHILE DISHES WERE BEING WASHED AND PRIMING THE MACHINE. 0 PPM CHLORINE NOTED. INSTRUCTED TO USE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE ALL DISHES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSING CHLORINE SANITIZER AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES ON KITCHEN/COOKS LINE SHELVING: DICED ROASTED RED PEPPER AT 53.6F, BATTER MADE WITH RAW EGGS AT 60.8F. REVIEWED ALL PREPARED COLD FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED, READY TO EAT TCS FOODS SUCH AS CHILI, POLENTA AND CARMELIZED ONIONS INSIDE THE WALK-IN COOLER NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO LABELS ON ANY OF THE MENTIONED FOODS.OTHER ASSORTED FOODS SUCH AS SHREDDED GORGONZOLA CHEESE WITH PREPARATION DATES ONLY. REVIEWED PROPER DATE LABELING. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED APPROXIMATELY 75 MICE DROPPINGS IN THE FOLLOWING AREAS: THE FRONT BAKERY COUNTER, THE BAKERY PREP AREA ALONG ALL THE BASEBOARDS, BEHIND COOLERS, ON AND UNDER SHELVING. NOTED 20 DROPPINGS THROUGHOUT THE DINING ROOM COFFEE PREP STATION METAL SHELVING. OVER 100 DROPPINGS THROUGHOUT THE BASEMENT BEHIND BOX FREEZERS, UNDER ALL SHELVING AND ALONG BASEBOARDS, AROUND STORED ITEMS THROUGHOUT THE BASEMENT. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING A PEST CO. SERVICE FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED CUPS AND UTENSILS USED FOR COFFEE PREPARATION STORED AT THE BAKERY COUNTER HAND WASHING SINK. INSTRUCTED TO PROPERLY STORE AWAY FROM THE SINK TO PREVENT CONTAMINATION.
    • 40. FONDS PERSONNELS
      • DISHWASHER NOTED WITHOUT EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED ICE SCOOP IMPROPERLY STORED AT THE ICE MACHINE. MUST PROPERLY STORE IN A CLEAN CONTAINER, NOT ON TOP OF THE MACHINE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • ALL POTS, PANS, BOWLS STORED CLEAN IN THE MAIN KITCHEN MUST BE STORED INVERTED.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • NOTED SOILED LINENS IMPROPERLY STORED ON THE OUTDOOR PATIO IN OPEN, UNCOVERED UN-SEALED CONTAINERS. MUST PROPERLY STORE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL STORED ITEMS THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND OTHER BASEMENT STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TORN RUBBER DOOR GASKETS ON THE COOKS LINE TWO DOOR COOLER. MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN COOLER, THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND UNDER THE BASEMENT BOX FREEZER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED RUBBER COFFEE GRIND BUMPER AT THE CAPPUCCINO MACHINE IN POOR REPAIR WITH TORN RUBBER AND EXPOSED INTERIOR STRING UNABLE TO PROPERLY CLEAN. INSTRUCTED TO REPLACE.-----NOTED SEVERAL PLASTIC FOOD CONTAINERS BEING USED THAT ARE CRACKED, CHIPPED AND IN POOR REPAIR. MUST REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR OF THE BAKERY PREP TALL REACH-IN FREEZER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED PEELING PLASTIC ON THE METAL SPLASH GUARD OF THE DINING ROOM COFFEE PREP STATION HAND WASHING SINK. MUST REMOVE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED A RUBBER HOSE ATTACHED TO THE THREE COMPARTMENT SINK BEING USED AS A DISH SPRAYER. MUST PROVIDE A BACKFLOW PREVENTION DEVICE AT THE SAID SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNNECESSARY ITEMS STORED ON THE REAR OUTDOOR PATIO AND UNDER THE STAIRWELL MUST BE REMOVED TO PREVENT PEST HARBORING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEANING TOOLS AND MOP BUCKET MUST NOT BE STORED ON THE OUTDOOR PATIO.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS AND CEILING THROUGHOUT THE WALK-IN COOLER WITH BLACK SUBSTANCE ON OPEN SEAMS AND CREVICES. MUST REMOVE ALL BLACK SUBSTANCE, REPAIR AND SEAL ALL OPENINGS AND CREVICES THROUGHOUT THE WALK-IN COOLER.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELD ABOVE THE DISH MACHINE. MUST REPLACE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NOTED EXPIRED FOOD HANDLER CERTIFICATES AND NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR SEVERAL EMPLOYEES. MUST PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • NOTED EXPIRED ALLERGEN CERTIFICATE AND NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR ALL CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  12. Toiles

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • AUCUNE PERSONNE EN CHARGE PRÉSENTE AU MOMENT DE L'INSPECTION. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • EMPLOYÉS REMARQUES PENDANT ET PRÉPARANT LES ALIMENTS DANS LA ZONE DE PRÉPARATION DE KITCHEN. GESTION INSTRUCTE POUR PROVIDER UNE ZONE DÉSIGNÉE POUR LES EMPLOYÉS À POUVOIR ET À MÊTRE ET NON AUX ZONES PREP.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO HAND WASHING SIGNS AT ALL HAND WASHING SINKS. INSTRUCTED TO HAVE HAND WASHING SIGNS AT ALL HAND WASH SINKS.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION VIOLATION#7-38-020(B).CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED MULTIPLES CRACKS ON FLOOR AT THE KITCHEN PREP AREA, BY THE REAR EXIT DOOR AND AT THE BAKERY PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSCRIPTION DE LEURS DIRTS ET DE GRANDES ACCUMULATIONS, SUR LES PIÈCES ET LES CONDUITS ET SUR LES EDGES DE L'ÉQUIPEMENT DE COOKAGE DE L'HÔTE D'EXPORTATION. INSTRUMENTS POUR DÉTAILLER LES FEUILLES ET LES PRINCIPAUX HÔTELS, FILS ET PIPES/CONDUITS.
  13. Réinspection des toiles

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • : 4-602.11(B-E)-- SOME AREAS IN THE UPPER PORTION OF THE ICE MACHINE ARE IN NEED OF CLEANING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • : 4-101.19---- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY, INCLUDING THE WALK-IN COOLER, DRY FOOD STORAGE ETC. FLOORS MUST BE ACCESSIBLE TO CLEAN AND MONITOR AT ALL TIMES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • : 4-601.11(B)-- NOTED FOOD ENCRUSTED/RUSTY TABLETOP CAN OPENER IN THE BAKERY. MUST CLEAN AFTER EACH USE. : 4-602.13--- PEELING PLASTIC WAS USED AS A PROTECTANT ON THE SIDE OF THE TALL REACH-IN COOLER IN THE BAKERY PREP. MUST REMOVE ALL PLASTIC ON METAL TO BE SMOOTH AND CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11---EXPANDING SPRAY FOAM SEALANT USED ON WALLS, FLOORS, AND BASEBOARDS THROUGHOUT THE FACILITY. MUST REMOVE/CUT DOWN TO BE SMOOTH AND CLEANABLE.----EXCESSIVE DUST ON THE WALL VENT ABOVE THE ENTRANCE TO THE HVAC ROOM. MUST CLEAN AND MAINTAIN. 6-101.11-- SEVERAL DAMAGED, CRACKED, AND MISSING FLOOR TILES THROUGHOUT THE BAKERY PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • : 6-202.11--- MISSING LIGHT SHIELD ABOVE THE BAKERY AREA PREP TABLE NEXT TO THE PREP SINK. MUST PROVIDE SHIELD OR SHATTERPROOF BULB.
  14. Toiles

    15 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • SOME AREAS IN THE UPPER PORTION OF THE ICE MACHINE IN NEED OF CLEANING.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED MICE DROPPINGS IN THE FOLLOWING AREAS. APPROXIMATELY 30-40 IN THE FRONT BAKERY FOOD PREP AREA. 10-15 ALONG BASEBOARDS AND ON SHELVING IN THE BAKERY AREA. 10-15 IN THE DINING ROOM SERVER STATION COFFEE PREA AREA. 20 AT THE DISH AREA HVAC CLOSET. 50 AT THE OFFICE ENTRANCE NEXT TO THE BASEMENT STAIRWELL. OVER 100 THROUGHOUT THE BASEMENT DRY FOOD STORAGE ALONG ALL BASEBOARDS AND ON SHELVES, BEHIND ALL BOX FREEZERS, THROUGHOUT STORED ITEMS. ALSO NOTED APPROXIMATELY 25 LIVE SMALL FLIES IN THE BAKERY PREP, 10 IN THE MAIN KITCHEN, 30-40 IN THE BASEMENT STORAGE. INSTRUCTED TO ELIMINATE ALL MICE DROPPINGS AND FLIES. SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING A LICENSED PEST CONTROL CO. SERVICE FOR MICE AND FLIES. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • TOUTES LES ZONES DE PRÉCHAUFFAGE DOIVENT ÊTRE PLACÉES DANS UN CONTENANT AVEC UNE SOLUTION DE SANITIZING ENTRE L'UTILISATION.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MUST NOT STORE ICE SCOOP ON THE TOP OF THE ICE MACHINE. MUST PROVIDE A CLEAN CONTAINER.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS, INCLUDING THE BASEMENT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY, INCLUDING THE WALK-IN COOLER, DRY FOOD STORAGE ETC. FLOORS MUST BE ACCESSIBLE TO CLEAN AND MONITOR AT ALL TIMES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED FOOD ENCRUSTED/RUSTY TABLETOP CAN OPENER IN THE BAKERY. MUST CLEAN AFTER EACH USE.-----INTERIOR AND EXTERIOR OF COOLERS AND FREEZER THROUGHOUT THE BAKERY AND BASEMENT NOTED WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • PEELING PLASTIC WAS USED AS A PROTECTANT ON THE SIDE OF THE TALL REACH-IN COOLER IN THE BAKERY PREP. MUST REMOVE ALL PLASTIC ON METAL TO BE SMOOTH AND CLEANABLE.----CONDENSER FANS INSIDE THE WALK-IN COOLER WITH EXCESSIVE DIRT AND DUST. MUST CLEAN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK UNDER THE DISH AREA, HAND WASHING SINK, AND THE DISH THREE-COMPARTMENT SINK. MUST REPAIR BOTH.-----SPRAY HOSE ATTACHED TO THE NOZZLE OF THE THREE-COMPARTMENT SINK, WHICH FALLS BELOW THE WASHBASIN, MUST BE REMOVED FROM THE SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CHIPPING, PEELING PAINT/PLASTER ON THE WALLS AT THE POT/PAN STORAGE ABOVE THE DISHWASHING MACHINE. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----EXPANDING SPRAY FOAM SEALANT USED ON WALLS, FLOORS, AND BASEBOARDS THROUGHOUT THE FACILITY. MUST REMOVE/CUT DOWN TO BE SMOOTH AND CLEANABLE.----EXCESSIVE DUST ON THE WALL VENT ABOVE THE ENTRANCE TO THE HVAC ROOM. MUST CLEAN AND MAINTAIN.----MUST NOT USE DUCT TAPE AS A COVER FOR THE WALL ELECTRICAL SOCKET AT THE DISH MACHINE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SEVERAL DAMAGED, CRACKED, AND MISSING FLOOR TILES THROUGHOUT THE BAKERY PREP AREA.----MISSING WALL TILE AT THE DISHWASHING MACHINE. IT MUST REPLACE ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNUSED, UNNECESSARY STORED ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING, AND ALL OTHER NEEDED ITEMS MUST BE ELEVATED AND ORGANIZED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELD ABOVE THE BAKERY AREA PREP TABLE NEXT TO THE PREP SINK. MUST PROVIDE SHIELD OR SHATTERPROOF BULB.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5/16/19, REPORT #2288895. #58-FOOD SANITATION MANAGERS WITH NO ALLERGEN TRAINING AND VIOLATION #60 FROM 8-11-21 REPORT #2523895. ALL CITY OF CHICAGO SANITATION MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR A CERTIFICATE ON-PREMISES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  15. Toiles

    3 infractions

    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND POTS AND PANS NOT STORED PROPERLY ON SHELVES. MUST STORE INVERTED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN AT BAKERY. MUST CLEAN AND SANITIZE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE NOT CORRECTED FROM 5/16/19, REPORT #2288895. #58-FOOD SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-42-090. NO CITATION WAS ISSUED.
  16. Toiles

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NOTED WRITTEN EMPLOYEE HEALTH POLICY NOT COMPLETE. INSTRUCTED MANAGER TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED DISCLOSURE AND REMINDER STATEMENTS NOT PROPERLY WRITTEN ON MENU. PROVIDED MANAGER WITH EXAMPLES. MUST HAVE DISCLOSURE WITH AN ASTERIK ON THE FOOD ITEM AND ON THE MENU STATING "THESE FOOD ITEMS CAN BE SERVED RAW OR UNDERCOOKED" ALONG WITH THE REMINDER "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS". REPRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK BINS IN BAKERY AREA NOT PROPERLY LABELED. INSTRUCTED MANAGER TO PROVIDE COMMON FOOD ITEM NAME ON CONTAINER TO PROPERLY IDENTIFY.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD BINS STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED TO ELEVATE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN MAIN KITCHEN PREP AREA WITH STAINS AND DEEP GROOVES. INSTRUCTED TO CLEAN OR REPLACE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLER CERTIFICATES ARE EXPIRED. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL CURRENT EMPLOYEES.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE NOT CORRECTED FROM 5/16/19, REPORT #2288895. #58-FOOD SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  17. Plainte abrégée

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • FOND AUCUNE POLITIQUE DE SANTÉ DES EMPLOYÉS AUX PRÉMISES. FONDATION PRIORITAIRE. AUCUNE CITATION ÉLIMINÉE. 7-38-010. ÇA DOIT SE PRODUIRE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO EXPOSED HAND SINK WITH SPLASH GUARDS AT COFFEE PREPARATION AREAS IN FRONT OF KITCHEN. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-030.C MUST PROVIDE.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • FOUND PREPARED FOOD INSIDE COOLERS WITH NO SEVEN DAY CONSUME BY DATE.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO REMINDER/DISCLOSURE STATEMENT ON MENU FOR UNDERCOOKED ITEMS SOLD.(EGGS, TURKEY BURGERS, ETC.)PRIORTY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICES ON MOP SINK FAUCET NOT LOCATED. MUST PROVIDE ON MOP SINK WHERE IT CAN BE LOCATED AND SERVICED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND EXCESSIVE CLUTTER AT BASEMENT.(OLD CHAIRS, EQUIPMENT,ETC.). MUST REMOVE GARBAGE FROM BASEMENT. CLEAN AND ORGANIZE BASEMENT STORAGE.
    • 58. FORMATION D ' ALLERGÈNE
      • FOOD SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  18. Empoisonnement alimentaire présumé

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • FOND AUCUNE POLITIQUE DE SANTÉ DES EMPLOYÉS AUX PRÉMISES. FONDATION PRIORITAIRE. AUCUNE CITATION ÉLIMINÉE. 7-38-010. ÇA DOIT SE PRODUIRE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • IL N'Y A PAS DE POLITIQUE DE VOTE ET DE DIVORCE. FONDATION PRIORITAIRE. AUCUNE CITATION NUMÉROD.7-38-005. ÇA DOIT SE PRODUIRE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO EXPOSED HAND SINK WITH SPLASH GUARDS AT COFFEE PREPARATION AREAS IN FRONT OF KITCHEN. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-030.C MUST PROVIDE.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • FOUND PREPARED FOOD INSIDE COOLERS WITH NO SEVEN DAY CONSUME BY DATE.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO REMINDER/DISCLOSURE STATEMENT ON MENU FOR UNDERCOOKED ITEMS SOLD.(EGGS, TURKEY BURGERS, ETC.)PRIORTY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICES ON MOP SINK FAUCET NOT LOCATED. MUST PROVIDE ON MOP SINK WHERE IT CAN BE LOCATED AND SERVICED.
    • 58. FORMATION D ' ALLERGÈNE
      • FOOD SANITATION MANAGERS WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  19. Réinspection de la plainte

    1 infraction

    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • NOTED CLUTTER THROUGH OUT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.
  20. Plainte

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNITS TO BE IMPROPER:-EGGS 50F, BLUE CHEESE 42.8F, SLICES TOMATOES 43.2F, SMOKED CHEESE 45.3F, BAKED POTATOES 84.2F, SAUSAGE 43.3F, GROUND TURKEY 43.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $70.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #2050972 DATED 4/27/2017 NOT CORRECTED:-#38) NO EXPOSED HAND SINK PROVIDED AT THREE COMPARTMENT SINK AT REAR BAKERY/RESTAURANT AREA.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE,WITH SOAP AND PAPER TOWELS/HAND DRYING DEVICE.AT SAID AREA. #32) RUST METAL SHELF INSIDE THE WALK-IN COOLER BY THE THREE COMPARTMENT SINK ,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION #7-42-090
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED FOOD ITEMS STORED IN TIN CANS INSIDE THE REFRIGERATION UNIT AND ALSO FOOD ITEMS STORED IN GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED HEAVY FOOD SPILLS, DIRT AND FOOD DEBRIS INSIDE REFRIGERATION UNIT OF THE BAKERY PREP AREA, NOTED ICE BUILD UP INSIDE THE FREEZER UNIT AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN REFRIGERATION UNITS, DEFROST, CLEAN AND MAINTAIN THE FREEZER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED BIG CRACKS ON FLOOR AT THE BASEMENT FOOD/DRY STORAGE AREA (UNDER CONSTRUCTED PER MANAGER). INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • NOTED CLUTTER THROUGH OUT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • NOTED SOME EMPLOYEES AT THE KITCHEN PREP AREA WITH NO HAIR RESTRAINS. INSTRUCTED TO WEAR HAIR RESTRAINS (HATS, HAIR NETS ETC) AT ALL TIMES IN THE KITCHEN.
  21. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN RUBBER GASKET AT INTERIOR OF TWO DOOR REACH-IN COOLER IN THE KITCHEN (NORTH WALL),NEED TO REPLACE. RUST METAL SHELF INSIDE THE WALK-IN COOLER BY THE THREE COMPARTMENT SINK ,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.CHIPPED ROUND GLASS PLATE INSIDE THE WHITE MICROWAVE IN THE KITCHEN(NORTH WALL),INSTRUCTED TO REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BEGINNING OF MINERAL BUILD UP INSIDE THE ICE MACHINE,INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DEBRIS ON FLOORS ALONG BASEBOARD WALLS AND CORNERS IN BAKERY, BOTH DISH ROOM AND KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO EXPOSED HAND SINK PROVIDED AT THREE COMPARTMENT SINK AT REAR BAKERY/RESTAURANT AREA.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE,WITH SOAP AND PAPER TOWELS/HAND DRYING DEVICE.AT SAID AREA. THE OTHER TWO EXPOSED HAND SINK NOT ACCESSIBLE TO THE MENTIONED LOCATION. THREAD FAUCET AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE UN THREAD FAUCET AT SAID SINK DUST BUILD-UP ON VENT COVERS IN BAKERY,PREP AND DISH ROOM AND SELLING AREA,ALSO VENT ABOVE THE PIZZA OVEN WITH DUST BUILD-UP. POTABLE FAN HANGING ON WALL IN THE KITCHEN WITH DUST BUILD NEED TO CLEAN AND MAINTAIN
  22. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND PREP COOLER IN THE KITCHEN AT IMPROPER AIR TEMPERATURE: 58.6F TO 60F. BUSINESS THERMOMETER INSIDE THE UNIT SHOWED 60F.POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT:CHICKEN,TOFU,CHEESE,SAUSAGE ETC.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT"HELD FOR INSPECTION".DO NOT USE.PREMISES HAS ADDITIONAL PREP COOLER WITH AIR TEMP OF 38.6F. CRITICAL VIOLATION:7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS THAT WAS STORED FROM ABOVE PREP COOLER AT IMPROPER TEMPERATURE: MARSCAPONE CREAM AT TEMP OF 52.9F TO 54F; RAW SAUSAGE WITHOUT CASING AT TEMP OF 54.9F; SLICED PROSCIUTTO AT TEMP OF 58.3F; SHREDDED CHEESES AT TEMP OF 52.3F-54.7F AND 57.9F ; GOAT CHEESE AT TEMP OF 52.3F; SAUERKRAUT AT TEMP OF 58F; WHOLE FRESH EGGS AT TEMP OF 55.7F;SCRAMBLED EGGS AT TEMP OF 54F; MARINATE RAW CHICKEN AT TEMP OF 50.2F; RAW SLICED CHICKEN AT TEMP OF 53.1F; COOKED DICED YELLOW SQUASH AT TEMP OF 56.7F; COOKED MIXED VEGETABLE AT TEMP OF 53.6F; TWO SMALL PIECES OF TOFU AT TEMP OF 56.5F; COOKED PASTA AT TEMP OF 51.4F; SLICED TOMATOES AT TEMP OF 55.4F; DICED TOMATOES AT TEMP OF 55.6F; SLICED PASTRAMI AT TEMP OF 55.6F TO 57.1F; PRE-COOKED SAUSAGE INSIDE THE BOXES AT TEMP OF 57.6F AND CHICKEN SAUSAGE AT TEMP OF 57.6F .CHILI AT TEMP OF 53.4F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED BY THE EMPLOYEE WITH CERTIFIED MANAGER ON SITE. POUNDS 24,VALUE 119.76.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN RUBBER GASKET AT INTERIOR OF TWO DOOR REACH-IN COOLER IN THE KITCHEN (NORTH WALL),NEED TO REPLACE. RUST METAL SHELF INSIDE THE WALK-IN COOLER BY THE THREE COMPARTMENT SINK ,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.CHIPPED ROUND GLASS PLATE INSIDE THE WHITE MICROWAVE IN THE KITCHEN(NORTH WALL),INSTRUCTED TO REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BEGINNING OF MINERAL BUILD UP INSIDE THE ICE MACHINE,INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DEBRIS ON FLOORS ALONG BASEBOARD WALLS AND CORNERS IN BAKERY, BOTH DISH ROOM AND KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO EXPOSED HAND SINK PROVIDED AT THREE COMPARTMENT SINK AT REAR BAKERY/RESTAURANT AREA.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE,WITH SOAP AND PAPER TOWELS/HAND DRYING DEVICE.AT SAID AREA. THE OTHER TWO EXPOSED HAND SINK NOT ACCESSIBLE TO THE MENTIONED LOCATION. THREAD FAUCET AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE UN THREAD FAUCET AT SAID SINK DUST BUILD-UP ON VENT COVERS IN BAKERY,PREP AND DISH ROOM AND SELLING AREA,ALSO VENT ABOVE THE PIZZA OVEN WITH DUST BUILD-UP. POTABLE FAN HANGING ON WALL IN THE KITCHEN WITH DUST BUILD NEED TO CLEAN AND MAINTAIN
  23. Toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND INTERIOR WALLS/CEILING OF WALK IN COOLER NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT FOLLOWING AREAS. BAKERY. DISHMACHINE AREAS, AND BASEMENT. MUST CLEAN AND SANITIZE.
  24. Toiles

    3 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 3-26-15 INSPECTION # 1424836. VIOLATION 45. FOOD HANDLERS CERTIFICATES NOT ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT BASEMENT AND BAKERY AREAS. MUST SWEEP AND MOP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES ON MOP SINK FAUCET AND 2 COFFEE MACHINE WATERLINES. MUST PROVIDE.
  25. Toiles

    5 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED LOW TEMPERATURE DISHMACHINE NOT MAINTAINED WHILE IN USE, 0 PPM CHLORINE, ALSO OBSERVED NO SANITIZER INSIDE DISHWASH 3-COMPARTMENT SINK WHILE IN USE BY DISHWASHER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMACHINE AND PROVIDE SANITIZER INSIDE 3-COMPARTMENT SINK, SANITIZER MUST BE 100 PPM CHLORINE AT BOTH DISHMACHINE AND 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD DEBRIS INSIDE PREP ARE REACH IN COOLER DOOR RUBBER GASKETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF COOLER GASKETS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED MANAGER TO CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • BASEMENT FLOOR CLUTTERED THROUGHOUT. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLERS CERTIFICATES NOT ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  26. Réinspection des toiles

    0 infraction

  27. Toiles

    3 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD NOT PROTETED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE IN THE BAKERY. OBSERVED SLIMY PINK DISCOLORATION ON THE INSIDE PANEL AND THE TOP INTERIOR CONTACT SURFACES NEAR THE WATER LINE. MANAGEMENT INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE AND REPLACE ANY SOILED WATER HOSES INSIDE OF THE MACHINE. SERIOUS VIOLATION 7-38-005A.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN AND MAINTAIN THE SHELVES OF THE WALK-IN COOLER TO REMOVE HEAVY FOOD DEBRIS BUILDUP AND RUST TO ASSURE PROPER FOOD PROTECTION.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED BOWLS AND CUBS USED TO DISPENSE BULK FOOD ITEMS. INSTRUCTED TO USE HANDLED SCOOPS WITH HANDLE OUT OF FOOD TO PROPERLY DISPENSE BULK FOOD ITEMS.
  28. Réinspection des toiles

    1 infraction

    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS AT THE BASEMENT FOOD STORAGE AREA TO PREVENT PEST HARBORAGE.
  29. Toiles

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS (HOT AND COLD) AT HOT HOLDING AREA AND WALK IN COOLER TO BE IMPROPER AT THIS TIME OF INSPECTION. FRENCH TOAST MIXTURE(EGGS AND HEAVY CREAM) 55.4F,CHILLI (HOT HOLDING)113.9, LARGE CONTAINERS (2)OF BLACK CHILI BEANS (COLD)44.3F AND 69.7F, JERK CHICKEN FOR EMPANADAS 48.2F ALL INSIDE WALK IN COOLER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 27LBS WORTH $160.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR COOLING PROCESS OF POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • NOTED EMPLOYEES WEARING GLOVES:THEN RINSE WASH CLOTHS AT EXPOSED HAND WASH SINK,STARTS CHECKING HOOD BY RUNNING HANDS THROUGH THE HOOD AT THE PREP AREA THEN CONTINUES TO PREP FOOD (DIPPING BREAD INSIDE TOAST MIXTURE) WITH SAME GLOVES. ALSO NOTED EMPLOYEES MOVING FROM ONE PREP STATION TO ANOTHER WHILE PERFORMING OTHER TASKS AND TOUCHING FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED ON THE IMPORTANCE OF PROPER HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED OVER 40 MICE DROPPING ON FLOOR ALONG WALL BASE, INSIDE MILK CRATES USED FOR SHELVING ALL AT THE BAKERY FOOD PREP AREA AND ON FLOOR UNDERNEATH UPRIGHT REFRIGERATION UNIT AT THE FRONT PREP AREA.INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SOUPS,CHICKEN,FISH,SALADS ETC). CERTIFIED MANAGER ARRIVED ON DUTY AT ABOUT 9:30AM. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR VIOLATION #7-38-012
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI-USE ARTICLES(SERVING PLATES,CUPS, SOUP BOWLS ETC) ON SHELVINGS NOT PROPERLY COVERED. INSTRUCTED TO INVERT ALL SERVING PLATES DURING STORAGE OR PROVIDE A PROTECTING COVER TO PREVENT DUST ACCUMULATION OR CONTAMINATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT ON SHELVING AT THE BAKERY AND MAINTAIN FREE FROM OLD FOOD PARTICLES EVEN WHEN NOT IN USE. ALSO CLEAN BOTTOM SHELVING OF 2 DOOR REFRIGERATION UNIT WITH HEAVY BREAD CRUMBS AND DOUGH,AND SHELVES INSIDE WALK IN COOLER WITH DUST. MUST UPGRADE HOUSE KEEPING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY UNDER 3 COMPARTMENT SINK, INSIDE ELECTRICAL UNIT ROOM AND BEHIND ICE MACHINE. MUST ALSO REPAIR OR REPLACE COVING ON WALL OPPOSITE 3 COMPARTMENT SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS AT THE BASEMENT FOOD STORAGE AREA TO PREVENT PEST HARBORAGE.
  30. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED MISSING/RIPPED PREP REACH IN COOLERS DOOR RUBBER GASKETS. MUST REPLACE OR REPAIR DAMAGED DOOR GASKETS AND HAVE ALL COOKING EQUIPMENT UNDER VENTILATION HOOD.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED CALCIUM BUILD UP INSIDE ICE MACHINE AND DUST BUILD UP ON PREP AREA CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR BASE AT WALL CORNERS IN POOR REPAIR, PEELING OFF WALL (ADJCENT TO DISHWASH 3-COMPARTMENT SINK). MUST REATTACH FLOOR BASE TO WALLS/SEAL GAPS AT SAID.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WEST WASHROOM WATER HANDLE MISSING (HOT AND COLD WATER WORKING),EAST WASHROOM HOT WATER PRESSURE LOW ALSO NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE. MUST REPAIR/MAINTAIN SINKS AND PROVIDE BACKFLOW PREVENTION DEVICE AT ICE MACHINE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • BASEMENT CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT.
  31. Réinspection des toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF MICROWAVE,TOP PART ENCRUSTED FOOD. CLEAN INTERIOR OF REACH- IN COOLER AT BAKERY, FOOD DEBRIS. CLEAN PIPE BEHIND THE COOKING EQUIPMENT, DUST AND GREASE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY CORNERS AND ALONG WALLS, DEBRIS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE DEAD BULB UNDER THE HOOD.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE UNTHREADED FAUCET FOR THE THREE COMPARTMENT SINK ,PREP SINK IN BAKERY,AND MOP SINK
  32. Toiles

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED CHILI STORED IN PLASTIC CONTAINER AT TEMP OF 49.2F; 4 COOKED QUICHE PIE AT TEMP OF 50.5F; QUICHE FILLING STORED ON SHELF AT TEMP OF 49.6F TO 50.3F. FRESH EGGS AT TEMP OF 48.6F. FOOD MENTIONED WERE STORED INSIDE THE WALK-IN COOLER,WHICH UNIT MAINTAIN AIR TEMP OF 41.5F.CHOPPED FRESH GARLIC IN OIL AT TEMP OF 72.1F , STORE ON TOP THE PREP TABLE IN BAKERY AREA. PER MANAGER STATEMENT FOOD WAS COOKED ON 6-24-12. NO PROOF OF TIME /TEMPERATURE LOGS AVAILABLE OR PROOF OF COOLING METHOD BEING APPLIED.FOOD DISCARDED AND DENATURED. POUNDS 25, VALUE 60. CRITICAL VIOLATION:7-38-005(A)
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • SOURCE OF CONTAMINATION. WE OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH EXCESS BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.UNIT WAS TURNED OFF.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. INSTRUCTED TO CLEAN AND SANITIZE UNIT, PROVIDE ICE IN BAGS FOR HUMAN CONSUMPTION FROM A RETAIL FOOD PROVIDER. CRITICAL VIOLATION: 7-38-005(A)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF MICROWAVE,TOP PART ENCRUSTED FOOD. CLEAN INTERIOR OF REACH- IN COOLER AT BAKERY, FOOD DEBRIS. CLEAN PIPE BEHIND THE COOKING EQUIPMENT, DUST AND GREASE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY CORNERS AND ALONG WALLS, DEBRIS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE DEAD BULB UNDER THE HOOD.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE NON-THREADED FAUCET FOR THE THREE COMPARTMENT SINK, PREP SINK IN BAKERY,AND MOP SINK
  33. Réinspection des toiles

    8 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL CONTAINER IN THE BAKERY AREA NEEDS AND PACKAGE FOOD ITEMS NEED TO HAVE NAME COMPANY INGS. ALL CONTINERS IN STORAGE NEEDS LABLES AND DATE OF ALL ITEMS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL POTS AND PANS NEEDS TO BE INVERTED. NEEDS TO STORE ALL CLEAN UTENSILS AWAY FROM THE DIRITY DISHES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SPLASH GAURD IS NEED BY THE COFFEE PREP AREA,THE BAKERY AREA EXPOSED AND PREP TABLE,NEEDS TO CLEAN OR REPLACE RUSTY SHLVES IN THE WALK IN COOLER, FOUND IN THE WALK IN COOLER LEAKING WATER,FOUND BOX ALL WET TO REMOVE.NEEDS TO HAVE FIX.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SHELVES IN COOLER,DRY STORAGE,EXTEROR AND EQUIPEMENT NEEDS DETAIL CLEANING. ICE MACHINE,MEAT SLICER,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REMOVE ALL MILK CRATE AND SODA CRATE THAT ARE BEING USED AS STORAGE SHELVES NEEDS TO BE ABLE TO CLEAN AND STORE PROPERLY. FLOORS UNDER AND AROUND AND UNDER COOKING EQUIPEMNT,IN BASEMENT,IN KITCHEN,BAKERY AREA, COFFEE AREA, ALL FOOD STOCK NEEDS TO BE 6INCH OFF FLOOR THUR OUT PREMISES
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND HOLE IN CEILING IN FOOD STORAGE AREA IN BSMT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT IS MISSING OR BROKEN IN THE 1ST FLOOR HANDICAP BATHROOM.
    • 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
      • 3 STOVES OVENS IN KITCHEN NOT VENTED. THE BASE OF THE FAUCET IS LEAKING AT THE 3 COMPARTMENT SINK. NEEDS TO REPAIR
  34. Toiles

    10 infractions

    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND BLACK MOLD IN THE UPPER PART OF THE ICE MACHINE WHERE THE ICE IS MADE ON TRAY AND INNER WALLS OF MACHINE. INST TO DISCONNECT AND CALL FOR SERVICE. TAG UNIT. NEEDS TO CONTACT CDPH WHEN UNIT IS CLEAN TO REMOVE TAG. CAN NOT USE UNTIL DEPT OF HEALTH REMOVES TAG. CITATION ISSUE. WHEN MACHICE IS SERVICE NEED TO FAX INVOICE OF CLEANING. FAX INFORMATION AT 312 746-4240 TO HAVE REINSPECTION TO REMOVE TAG. 312-746-8030
    • 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. FOUND 1/4 INCH GAP AT THE BOTTOM OF DOOR LOCATED AT 5707 N. CLARK. NEEDS TO BE TIGHT FITTING TO PREVENT RODENT OR ANY TYPE OF INSECT.CITATION ISSUE
    • 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. ALL CONTAINER IN THE BAKERY AREA NEEDS AND PACKAGE FOOD ITEMS NEED TO HAVE NAME COMPANY INGS. ALL CONTINERS IN STORAGE NEEDS LABLES AND DATE OF ALL ITEMS.
    • 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. ALL POTS AND PANS NEEDS TO BE INVERTED. NEEDS TO STORE ALL CLEAN UTENSILS AWAY FROM THE DIRITY DISHES.
    • 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. SPLASH GAURD IS NEED BY THE COFFEE PREP AREA,THE BAKERY AREA EXPOSED AND PREP TABLE,NEEDS TO CLEAN OR REPLACE RUSTY SHLVES IN THE WALK IN COOLER, FOUND IN THE WALK IN COOLER LEAKING WATER,FOUND BOX ALL WET TO REMOVE.NEEDS TO HAVE FIX.
    • 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. SHELVES IN COOLER,DRY STORAGE,EXTEROR AND EQUIPEMENT NEEDS DETAIL CLEANING. ICE MACHINE,MEAT SLICER,
    • 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. REMOVE ALL MILK CRATE AND SODA CRATE THAT ARE BEING USED AS STORAGE SHELVES NEEDS TO BE ABLE TO CLEAN AND STORE PROPERLY. FLOORS UNDER AND AROUND AND UNDER COOKING EQUIPEMNT,IN BASEMENT,IN KITCHEN,BAKERY AREA, COFFEE AREA, ALL FOOD STOCK NEEDS TO BE 6INCH OFF FLOOR THUR OUT PREMISES.
    • 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. FOUND HOLE IN CEILING IN FOOD STORAGE AREA IN BSMT.
    • 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. LIGHT IS MISSING OR BROKEN IN THE 1ST FLOOR HANDICAP BATHROOM.
    • 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. 3 STOVES OVENS IN KITCHEN NOT VENTED. THE BASE OF THE FAUCET IS LEAKING AT THE 3 COMPARTMENT SINK. NEEDS TO REPAIR

Établissements inspectés à proximité

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