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M J FLAMING

903 N HALSTED ST, CHICAGO, IL 60642 · Restaurant

Résumé des inspections

M J FLAMING a été inspecté 21 fois par Chicago Department of Public Health depuis le 5 mai 2010. La dernière inspection, le 25 novembre 2014, n'a relevé aucune infraction.

4 des 21 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments et Ravageurs.

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.

  • 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 14 fois dans 7 inspections distinctes, la plus récente le 23 octobre 2014. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 7 fois dans 6 inspections distinctes, la plus récente le 23 octobre 2014. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 44 fois dans 16 inspections distinctes, la plus récente le 30 octobre 2014. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

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

    Relevé 20 fois dans 13 inspections distinctes, la plus récente le 30 octobre 2014. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 23 octobre 2014. Par exemple : * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS

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.

21 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PREVIOUS VIOLATION STILL REMAINS: REPAIR TOP OF CHEST FREEZER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • PREVIOUS VIOLATION STILL REMAINS: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, SHELVES, SINKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • PREVIOUS VIOLATION STILL REMAINS: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REMOVE EXCESS WATER OFF FLOOR IN WASHROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • PREVIOUS VIOLATION STILL REMAINS: CLEAN VENTILATION HOOD. CLEAN LIGHT SHIELDS IN REAR PREP AREA. REPLACE MISSING WALL TILES UNDER FRONT EXPOSED SINK. REPLACE MISSING DOOR UNDER SINK IN WASHROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PREVIOUS VIOLATION STILL REMAINS: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. REPAIR LEAKING DRAINPIPE UNDER SINK IN WEST WASHROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • PREVIOUS VIOLATION STILL REMAINS: REMOVE ALL UNUSED EQUIPMENT AND ARTICLES OUTSIDE REAR DOOR. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
  3. Plainte

    12 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND 15 POUNDS OF POTENTIALLY HAZARDOUS FOODS (CHICKEN, FISH, BEEF, LAMB, RICE, AND VEGGIE SAMOSAS) AT IMPROPER TEMPERATURES RANGING FROM 46.1F-77.1F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND 10 ROACHES ON SITE (FRONT AND REAR PREP). RECOMMENDED FACILITY CONTACT A LICENSED PEST CONTROL COMPANY TO REMOVE ALL PESTS AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-020.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • UPON ARRIVAL FOR INSPECTION AT 8:15AM THERE WAS NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE. SYED MEHDI ARRIVED AT 8:50AM. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF, RICE, LAMB, ETC) ARE BEING PREPARED AND/OR SERVED. SERIOUS CITATION ISSUED 7-38-012(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • PREVIOUS VIOLATION STILL REMAINS: LABEL ALL BULK CONTAINERS IN PREP AREA.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND FOOD STORED IN PLASTIC GROCERY BAGS. INSTRUCTED FACILITY TO STORE FOOD IN FOOD GRADE MATERIALS/CONTAINERS AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PREVIOUS VIOLATION STILL REMAINS: REPAIR TOP OF CHEST FREEZER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • PREVIOUS VIOLATION STILL REMAINS: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, SHELVES, SINKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • PREVIOUS VIOLATION STILL REMAINS: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REMOVE EXCESS WATER OFF FLOOR IN WASHROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • PREVIOUS VIOLATION STILL REMAINS: CLEAN VENTILATION HOOD. CLEAN LIGHT SHIELDS IN REAR PREP AREA. REPLACE MISSING WALL TILES UNDER FRONT EXPOSED SINK. REPLACE MISSING DOOR UNDER SINK IN WASHROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PREVIOUS VIOLATION STILL REMAINS: REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PREVIOUS VIOLATION STILL REMAINS: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. REPAIR LEAKING DRAINPIPE UNDER SINK IN WEST WASHROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • PREVIOUS VIOLATION STILL REMAINS: REMOVE ALL UNUSED EQUIPMENT AND ARTICLES OUTSIDE REAR DOOR. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
  4. Toiles

    12 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • IMPROPER TEMPERATURE OF WALK-IN COOLER 47.9F INSTRUCTED MANAGER TO REPAIR. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • IMPROPER TEMPERATURE OF COOKED RICE 85.6-122.5F, COOKED CHICKEN 89.6F, COOKED STEW 111.2F STORED ON STEAM TABLE, RAW CHICKEN 53.6-60.9F STORED IN WALLK-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 80LBS, $150 WORTH OF FOOD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE AND COLD FOOD 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED MANAGER ON DUTY WHEN COOKED RICE 85.6-122.5F PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL ALL BULK CONTAINERS IN PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR TOP OF CHEST FREEZER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, SHELVES, SINKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REMOVE EXCESS WATER OFF FLOOR IN WASHROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN VENTILATION HOOD. CLEAN LIGHT SHIELDS IN REAR PREP AREA. REPLACE MISSING WALL TILES UNDER FRONT EXPOSED SINK. REPLACE MISSING DOOR UNDER SINK IN WASHROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. REPAIR LEAKING DRAINPIPE UNDER SINK IN WEST WASHROOM.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETER IN WALK-IN COOLER AND METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES OUTSIDE REAR DOOR. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
  5. Plainte

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS (CHICKEN AND YOGURT SAUCE) HELD AT IMPROPER TEMPERATURES. FOUND 30 POUNDS OF CHICKEN BEING HELD IN A RANGE OF 50.2F TO 75.6F. FOUND 3 GALLONS OF YOGURT SAUCE HELD AT 51.7F. OWNER DISCARDED AND DENATURED ALL PRODUCT WITH A COMBINED VALUE, AS STATED BY OWNER, OF $60 TOTAL. INFORMED OWNER ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40F OR BELOW AND ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED EMPLOYEE HANDLE CASH, THEN RINSE HANDS IN SINK WITHOUT SOAP, THEN PROCEED TO WIPE HANDS ON APRON AND HANDLE FOOD. INSTRUCTED STAFF ON HOW TO PROPERLY WASH HANDS AND WHEN TO DO SO. CRITICAL VIOLATION 7-38-010(A). CITATION ISSUED.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1383236 DATED 11/15/2013 NOT CORRECTED: VIOLATION # 30 Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags. VIOLATION # 33 Interior cooler shelves, exterior of cooking equipment, utensils, sinks, storage shelves, prep table and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily. SERIOUS VIOLATION 7-42-090. CITATION ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND DEEP DARK GROOVES IN ALL CUTTING BOARDS. INSTRUCTED TO REPLACE ALL CUTTING BOARDS AND TO MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND DIRT BUILDUP ON ALL COOKING EQUIPMENT AND FOOD CONTACT SURFACES. INSTRUCTED FACILITY TO CLEAN AND SANITIZE DAILY.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • FOUND NO INTERNAL THERMOMETERS ON ANY REFRIGERATION UNIT. INSTRUCTED TO INSTALL AND MAINTAIN INTERNAL THERMOMETERS ON ALL REFRIGERATION UNITS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOUND ALL EMPLOYEES WORKING WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED THAT ANY FOOD HANDLER MUST WEAR, AND MAINTAIN PROPER HAIR RESTRAINTS.
    • 44. UNIQUEMENT PERSONNEL AUTORISÉ DANS LA ZONE ALIMENTAIRE
      • OBSERVED CUSTOMERS WASHING THEIR HANDS IN PREP SINK LOCATED BEHIND THE FRONT COUNTER. ADVISED THAT CUSTOMERS CAN NOT WASH THEIR HANDS IN FOOD PREP AREAS.
  6. Plainte abrégée

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Interior cooler shelves, exterior of cooking equipment, utensils, sinks, storage shelves, prep table and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Ventilation covers through-out not cleaned. Instructed to detail clean and remove dust build up.
  7. Réinspection de la plainte

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Interior cooler shelves, exterior of cooking equipment, utensils, sinks, storage shelves, prep table and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Ventilation covers through-out not cleaned. Instructed to detail clean and remove dust build up.
  8. Plainte

    6 infractions

    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • Dish washing facilities not maintained or operated. While running and draining water in right side of three compartment sink, water with food debris coming up left and middle sides of sink. Instructed to detail clean grease trap to prevent inadequate disposal of drain water. Serious citation issued 7-38-030.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Interior cooler shelves, exterior of cooking equipment, utensils, sinks, storage shelves, prep table and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Ventilation covers through-out not cleaned. Instructed to detail clean and remove dust build up.
  9. Réinspection de la plainte

    0 infraction

  10. Plainte

    2 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED REAR DOOR IN NEED OF REPAIR NOT TIGHT FITTING TO PREVENT THE ENTRY OF PESTS,ALSO NOTED FRUIT FLY AND HOUSE FLY ACTIVITY APPROXIMATLY OVER 15 FLIES NOTED. INSTRUCTED MANAGEMENT TO REPAIR REAR DOOR SO AS TO BE TIGHT FITTING AND TO CONTACT PEST CONTROL TO CORRECT FLYING INSECT PROBLEM, AND TO HAVE A CURRENT PEST CONTROL RECIEPT (AFTER TODAY'S DATE). ISSUED A CITATION VIOLATION#7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED.FROM INSPECTION REPORT #1202321 DONE 6-19-2012. 33 CLEAN ALL THE COOKING EQUIPMENT,HOOD AND FILTERS IN THE BOTH PREP AREAS THICK WITH GREASE AND FOOD DEBRIS BUILDUP 09/19/2012 34 CLEAN AND SANITIZE ALL THE FLOORS IN THE REAR PREP AREA, STOREROOMS AND BOTH TOILET ROOMS. 09/19/2012 38 CLEAN THE VENTS THROUGHOUT PREMISES THICK WITH DIRT BUILDUP. 09/19/2012 41 CLUTTER IN THE REAR AREA BOXES, BAGS, OLD CLOTHS, APRONS ECT. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE. 06/19/2012 THE ABOVE VIOLATIONS MUST BE CORRECTED BY 9-27-2012 CITATION WAS ISSUED FOR NON-COMPLIANCE ON MINOR VIOLATIONS VIOLATION#7-42-090.
  11. Plainte

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • THE LARGE REACHIN COOLER 50.3 BY THE NORTH WEST CORNER IN THE BACK PREP AREA. INSTRUCTED TO REPAIR OR REPLACE IT. UNIT IN NOW TAGGED AND HELD FOR INSPECTION.WHEN UNIT IS REPAIRED FAX TO THE CDPH 312- 746 4240. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND HAZARDOUS FOODS 3LBS CHICKEN 56.3, RICE 55.3 3LBS 5LBS CHICKEN TIKKA,4 LBS CHICKEN TOMATO CURRY. ABOUT 100 DOLLARS WORTH. MANAGER DISPOSED OF THE FOOD. CRITICAL CITATION GIVEN 7-38-005(A).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN ALL THE COOKING EQUIPMENT,HOOD AND FILTERS IN THE BOTH PREP AREAS THICK WITH GREASE AND FOOD DEBRIS BUILDUP
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN AND SANITIZE ALL THE FLOORS IN THE REAR PREP AREA, STOREROOMS AND BOTH TOILET ROOMS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIED LIGHT SHIELD IN THE REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • CLEAN THE VENTS THROUGHOUT PREMISES THICK WITH DIRT BUILDUP.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLUTTER IN THE REAR AREA BOXES, BAGS, OLD CLOTHS, APRONS ECT. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  12. Suspected Food Poisoning Re-inspection

    0 infraction

  13. Suspected Food Poisoning Re-inspection

    3 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #670394 ON 2/10/12 NOT CORRECTED.Previous minor violations not correccted from inspection report 634221 dated 8-9-11 #355. copy attached. #33 tops and sides of cooking equipements, vents above cooking equpments, shelves by cooking equipements, and interior and exterior of coolers,and freezers all needs detailed cleaning. #34 must clean floors, under and behind all equipement throughout the premises. #35 must clean repaint wall ceiling in kitchen area remove all food debris. #36 must clean all light shield.#41 must remove all clutter from outside storage area, clean and better organize wanted items. must correct all noted violations by 2-21-12.MUST CORRECT IN DETAIL.Continue to observe live fruit fliy activity in kitchen areas more than 6 Also rear door bottom left corner not rodent proofed. Pest control log book not provided must be on site with all required documents. must clean, sanitize all affected areas, rodent proof said door, provide a pest control log books, pestt service.CRITICAL VIOLATION (7-42-090). MUST CORRECT ALL SAID VIOLATIONS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wash cloths must be properly stored in a sanitizing solution.
    • 44. UNIQUEMENT PERSONNEL AUTORISÉ DANS LA ZONE ALIMENTAIRE
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.Only authorized personnel in the food prep area.
  14. Plainte

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.found 2 (1) door reach in coolers not meeting temperature requirement ambient air measured (48.7-50.0f). tagged held for inspection. must not use until repaired and notify the cdph via fax at 312 746-4240 for tag removal. critical violation 7-38-005 (A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. found assorted potentially hazardous foods not meeting temperature requirement held in hot holding at temperature ranging (114.1- 130.1f) manager voluntarily discarde denatured said foods. approx. 25 lbs total dollar value $140.oo critical violation 7-38-005(A)
    • 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. inadequate pest control found appz 15 live fruit flies on walls and ceiling at rear areas (1) live infant roach at front counter also rear door bottom left corner not rodent proofed. Pest control log book not provided must be on site with all required document. must clean, sanitize all affeded areas, rodent proof said door, provide a pest control log books, service. serious violation (7-38-020)
    • 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 correccted from inspection report 634221 dated 8-9-11 #355. copy attached. #33 tops and sides of cooking equipements, vents above cooking equpments, shelves by cooking equipements, and interior and exterior of coolers,and freezers all needs detailed cleaning. #34 must clean floors, under and behind all equipement throughout the premises. #35 must clean repaint wall ceiling in kitchen area remove all food debris. #36 must clean all light shield.#41 must remove all clutter from outside storage area, clean and better organize wanted items. must correct all noted violations by 2-21-12 Serious Violation (7-42-090)
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Wash cloths must be properly stored in a sanitizing solution.
    • 44. UNIQUEMENT PERSONNEL AUTORISÉ DANS LA ZONE ALIMENTAIRE
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. Only authorized personnel in the food prep area
  15. Plainte abrégée

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ÉTAT DE VIOLATION
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ÉTAT DE VIOLATION
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ÉTAT DE VIOLATION
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • ÉTAT DE VIOLATION
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PREVIOUS VIOLATION STILL PENDING VIOLATION NOTED AT THIS TIME, MUST REPAIR LEAK UNDER THREE COMPARTMENT SINK
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ÉTAT DE VIOLATION
  16. Plainte

    8 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. REAR EXPOSED HAND BOWL NOT EQUIP WITH SOAP AND PAPER TOWELS CRITICAL CITATION ISSUED: 7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, STEW 140.0'F, CHICKEN 141.5'F IN HOT HOLDING UNIT. SERIOUS CITATION ISSUED: 7-38-012
    • 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. TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, SHELVES BY COOKING EQUIPMENTS, AND INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, ALL NEEDS DETAILED CLEANING
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER AND BEHIND ALL EQUIPMENT THOUGHT-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. MUST CLEAN/REPAINT WALL/CEILING IN KITCHEN AREA REMOVE ALL FOOD DEBRI
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN ALL LIGHT SHIELDS IN KITCHEN AREA
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE WORKING SINK STOPPERS FOR THREE COMPARTMENT SINK
    • 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. MUST REMOVE ALL CLUTTER FROM OUTSIDE STORAGE AREA, CLEAN AND BETTER ORGANIZE WANTED ITEMS
  17. Plainte

    6 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. IMPROPERLY WASHING DISHES AND UTENSILS, SINKS NOT SET-UP TO WASH, RINSE AND SANITIZE, WASHING DISHES IN ONLY ONE COMPARTMENT SINK, NO ADDITIONAL SINKS BEING USED, NOT USING SANITIZER TO SANITIZE DISHES AT THIS TIME OF INSPECTION, CRITICAL CITATION ISSUED
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND BOWL NOT ACCESSIBLE FOR HAND WASHING, UTENSILS, POT AND PAN LIDS BEING STORED IN SINK, RUSTY WATER COMING FROM SINK WHEN TURNED ON, AND NO PAPERS AT SINK CRITICAL CITATION ISSUED
    • 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. TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, SHELVES BY COOKING EQUIPMENTS, AND INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, ALL NEEDS DETAILED CLEANING
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER AND BEHIND ALL EQUIPMENT THOUGHT-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. MUST CLEAN/REPAINT WALL/CEILING IN KITCHEN AREA REMOVE ALL FOOD DEBRI
    • 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. MUST REMOVE ALL CLUTTER FROM STORAGE AREA BY KITCHEN, CLEAN AND BETTER ORGANIZE WANTED ITEMS
  18. Réinspection de la plainte

    0 infraction

  19. Réinspection de la plainte

    6 infractions

    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND CONTINUED EVIDENCE OF LIVE ROACHES IN VARIOUS AREAS OF FOOD PREPS 11 LIVE ROACHES.
    • 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.LABEL AND DATE ALL FOODS.
    • 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..ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.
    • 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.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS THROGHOUT DRY STORAGE AREAS. --------------------------------------------------------------------------------
  20. Réinspection de la plainte

    7 infractions

    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.PREMISES CONTINUES TO HAVE EVIDENCE OF LIVE ROACHES FOUND 10 IN VARIOUS AREAS OF FOOD PREPS.
    • 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. LABEL AND DATE ALL FOODS.
    • 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.ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.
    • 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.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS THROGHOUT DRY STORAGE AREAS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.
  21. Plainte

    14 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.FOUND HOT HOLDING UNITS BEHIND FRONT COUNTER NOT MAINTAINING PROPER HOT HOLDING TEMPERATURE MEASURED 123F DURING THIS INSPECTION.HELD FOR INSPECTION TAGS PLACED ON UNITS MUST BE CAPABLE OF HOLDING FOODS HOT AT 140F OR ABOVE.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All hot food shall be stored at a temperature of 140F or higher.FOUND VARIOUS POTENTIALLY HAZARDOUS HOT FOODS NOT MEETING TEMPERATURE REQUIREMENT DURING PREPARATION DISPLAY GOAT,BEEF,PATTIES PUFFS INTERNAL TEMPERATURE MEASURED (114F-125F) TOTAL 25#,TOTAL DOLLAR VALUE$75.00 ALL SAID FOODS DISCARDED.
    • 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.FOUND NO SANITIZING SOLUTION ON PREMISES FOR THE USE OF SANITIZING MULTI-USE UTENSILS,ALL WORKING SURFACES. WORKER WASHING DISHES AT THIS TIME.
    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND 20 LIVE ROACHES THROUGHOUT FOOD PREP AREAS.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE AREA NOT MAINTAINED-LARGE AMOUNTS OF GARBAGE,UNUSED PIECES OF EQUIPMENTS ON GROUNDS.
    • 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. LABEL AND DATE ALL FOODS.
    • 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. REPAIR OR REPLACE ALL RUSTED RACKS ON PREMIESE.
    • 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.ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.
    • 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. SHEILD LIGHTS IN FOOD PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR/REPLACE 3 COMP SINK HOLES IN SAID SINK,REPAIR WATER LEAKING AT PIPE BENEATH REAR EXPOSED HANDSINK.
    • 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.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS THROGHOUT DRY STORAGE AREAS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.

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