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MAGGIANO'S LITTLE ITALY

516 N CLARK ST, CHICAGO, IL 60610 · Restaurant

Résumé des inspections

MAGGIANO'S LITTLE ITALY a été inspecté 32 fois par Chicago Department of Public Health depuis le 23 février 2010. La dernière inspection, le 8 avril 2026, a relevé 3 infractions.

3 des 32 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 3 infractions relevées. Les constats à risque élevé ici concernent : Ravageurs, Contrôle de la température des aliments et Nettoyage et désinfection.

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.

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 8 fois dans 7 inspections distinctes, la plus récente le 22 juin 2018. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 6 fois dans 4 inspections distinctes, la plus récente le 2 juin 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 3 fois dans 2 inspections distinctes, la plus récente le 22 mars 2023. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé une fois le 2 juin 2025. 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.

32 inspections

  1. Plainte

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD INSECTS IN AREA WHERE PEST CONTROL SERVICE WAS PERFORMED. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING FEEDING OF OTHER INSECTS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A DUST BUILD UP AROUND THE FAN VENTS. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Toiles

    6 infractions

    • 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.
    • 40. FONDS PERSONNELS
      • NOTED SOME EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITHEN PREP AREA AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED FOIL PAPER USED TO LINE SHELVES AT THE PREP AREA OF THE DISH WASHING AREA. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED DISHWASHING MACHINE IN USE WITH CLOGGED DRAIN AND DIRTY WATER OVERFLOWING ONTO THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.PRIORITY VIOLATION #7-37-030(C). CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS ESPECIALLY AT THE DISH WASHING AREA WITH OVERFLOWING WATER FROM THE DISH WASHING MACHINE.
  3. Toiles

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE SIDES OF NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT, DUST AND SMALL FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER GUSHING FROM UNDER THE CAP OF THE PIPE LOCATED AT THE BACK OF THE DISH WASHER MACHINE (UNDER THE ECO LAB SIGN) INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
  4. Plainte

    9 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • EXTERIOR SIDE EXIT HAS AN OPEN GAP OF APPROXIMATELY 1/2 AN INCH LOCATED AT BOTTOM OF DOOR WHICH ALLOWS FOR PESTS (NEAR 1ST FLOOR DISH/PREPAREA) EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • BASEMENT BAKERY FOOD PREP SINK NEXT TO HAND SINK MUST BE PROTECTED BY CONTAMINATION. FACILITY MUST PROVIDE A SPLASH GUARD BETWEEN SINKS SO THAT FOOD PREP SINK AREA IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • SINGLE USE PLASTIC BOWLS WITHOUT A HANDLE USED AS A SCOOP IN PASTA PREP-LINE DRAWERS. FACILITY MUST REPLACE WITH A SCOOP THAT HAS A HANDLE ON IT.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND SALAD AND COOKLINE PREP-COUNTERS. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARDBOARD AND FOIL USED AS LINING FOR SELVING AND KITCHEN EQUIPMENT IN THE FOLLOWING AREA; BREAD WAIT-STATION. FACILITY MUST REMOVE AND USED ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED MENS EMPLOYEE RESTROOM LOCATED NEAR BASEMENT OFFICE, HOT WATER FAUCET IS LEAKING. FACILITY MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUST ON CEILING ABOVE CLEAN DISH AREA ON 1ST FLOOR DISH ROOM/COOKLINE AREA. FACILITY MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT MAINTENANCE AREA AND NEAR SEASONING STATION CLOSE TO BAKERY AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SEWER LINE CASE TORN/RIPPED IN BASEMENT DRY STORAGE AREA. FACILITY MUST REPAIR/REPLACE AND MAINTAIN CASING AROUND SEWER LINES.
  5. Réinspection des toiles

    3 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER INSIDE PREP COOLER LOCATED UNDERNEATH ESPRESSO MACHINE. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS ON COOK LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED BUILD UP OF ICE ON INTERIOR OF ROLL TOP COOLER AT SALAD STATION. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
  6. Toiles

    11 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS CHICKEN WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO SOAP AT EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO PROVIDE SOAP AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING LOCATED IN BAR. INSTRUCTED TO PROVIDE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO FOOTNOTE ON DIGITAL VERSIONS OF MENU. INSTRUCTED TO PROVIDE FOOTNOTE ALL DIGITAL VERSIONS OF MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER INSIDE PREP COOLER LOCATED UNDERNEATH ESPRESSO MACHINE. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS ON COOK LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED BUILD UP OF ICE ON INTERIOR OF ROLL TOP COOLER AT SALAD STATION. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED SMALL AMOUNT OF TRASH AND DEBRIS ON GROUND AROUND DUMPSTER IN ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY BUILD UP OF FOOD DEBRIS, TRASH, DIRT, GREASE, AND GRIME ON FLOORS AND WALLS OF BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
  7. Réinspection de la plainte

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OVER 50 DEAD WATER BUGS THROUGHOUT THE BASEMENT (BEHIND COOKING EQUIPMENT IN THE KITCHEN, UNDERNEATH THE DISH MACHINE, AND ON THE FLOOR OF MULTIPLE STORAGE CLOSETS/ROOMS). MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DEAD INSECTS FROM THE PREMISES.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • FOUND BOXES OF SINGLE SERVICE ITEMS (CUPS, TO-GO ITEMS) STORED DIRECTLY ON THE FLOOR IN THE 1ST FLOOR KITCHEN AREA. INSTRUCTED MANAGEMENT TO ELEVATE BOXES OFF THE FLOOR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED IN A BASEMENT STORAGE ROOM ADJACENT TO THE CATERING/CARRY-OUT CONTAINER STORAGE ROOM. MUST REMOVE ALL EQUIPMENT/ARTICLES THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND ORGANIZE ALL REMAINING ARTICLES, STORING THEM ON SHELVING 6" OFF THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES. MUST PROVIDE PROOF OF NON-EXPIRED ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.
  8. Plainte

    7 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (STEAK, COOKED PASTAS, BEEF MEATBALLS) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 20 LIVE DRAIN FLIES IN THE BASEMENT PREP AREA ON THE LARGE MIXER, CONTAINERS OF BULK FOOD, AND ON THE SURROUNDING WALLS. INSTRUCTED MANAGEMENT TO CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE ALL PEST ACTIVITY FROM THE PREMISES. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OVER 50 DEAD WATER BUGS THROUGHOUT THE BASEMENT (BEHIND COOKING EQUIPMENT IN THE KITCHEN, UNDERNEATH THE DISH MACHINE, AND ON THE FLOOR OF MULTIPLE STORAGE CLOSETS/ROOMS). MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DEAD INSECTS FROM THE PREMISES.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • FOUND BOXES OF SINGLE SERVICE ITEMS (CUPS, TO-GO ITEMS) STORED DIRECTLY ON THE FLOOR IN THE 1ST FLOOR KITCHEN AREA. INSTRUCTED MANAGEMENT TO ELEVATE BOXES OFF THE FLOOR.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED IN A BASEMENT STORAGE ROOM ADJACENT TO THE CATERING/CARRY-OUT CONTAINER STORAGE ROOM. MUST REMOVE ALL EQUIPMENT/ARTICLES THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND ORGANIZE ALL REMAINING ARTICLES, STORING THEM ON SHELVING 6" OFF THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES. MUST PROVIDE PROOF OF NON-EXPIRED ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.
  9. Toiles

    2 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INACCURATE AND MISSING THERMOMETER IN 2 COOLER, INSTRUCTED TO PROVIDE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • USING DISPOSABLE SPOONS IN FOOD PREPARATION, INSTRUCTED TO USE PROPER UTENSILS.
  10. Plainte

    4 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INOPERABLE FOOD PROB THERMOMETER WITH CHEF, INSTRUCTED TO OBTAIN A GOOD WORKING THERMOMETER. NO CITATION ISSUED.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • USING DISPOSABLE SPOONS AS PART OF FOOD PREPARATION IN KITCHEN, INSTRUCTED TO USE PROPER UTENSILS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CHEESE SLICER NOT CLEANED PROPERLY BEHIND BLADE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS NOT CLEAN BEHIND PREP TABLES, NOTED FOOD DEBRIS AND FOOD SPILLS, FAN COVER IN WALK-IN COOLERS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
  11. Plainte

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO PAPER TOWELS PROVIDED AT 2 PREP AREA HAND WASH SINKS WHERE EMPLOYEES HANDLING FOOD. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • BULK FOOD CONTAINER NOT LABELED ( WHITE POWDER ) INSTRUCTED TO LABEL.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • FOUND KNIVES WEDGED BETWEEN COOLERS, INSTRUCTED TO KEEP ON A CLEAN PLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • SODA GUN DISPENSER HOLDER NOT CLEAN INSIDE, DUST AT FAN COVER IN PREP AND WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • CEILING LIGHT FIXTURE AT MAIN KITCHEN MISSING A LIGHT , INSTRUCTED TO INSTALL.
  12. Toiles

    3 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Observed potentially hazardous foods stored at improper, in the following areas: -6 drawer cooler at cook line, ambient air temp of 38.6f: 49.7f, 25lbs of cooked fettuccine pasta, at a value of $20.00 48.7f , 10lbs of cooked zitti pasta, at a value of $10.00 45.6f, 5lbs of raw shrimp, at a value of of $50.00 47.5f, 2lbs of roasted cherry tomatoes, at a value of of $5.00 -Walk in cooler, ambient air temp of 37.6f: 104lbs of Alfred sauce, at a value of $50.00 Manager voluntarily discarded and denatured a total weight of 142lbs at a total value of $135.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation # 7-38-005 (A)
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Found puddles of water in all corners throughout both prep kitchens, dish machine areas and the basement pastry prep area. Instructed to maintain clean and dry at all times to prevent pest breeding.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed small leak at connection pipe located underneath high temperature dish machine on west wall. Instructed manager to repair and maintain at all times.
  13. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND ALUMINUM FOIL COVERED COOKING EQUIPMENT AT THE 1ST PREP KITCHEN. MUST REMOVE ALUMINUM FOIL FROM ALL SURFACES SO AS TO HAVE SMOOTH AND EASILY CLEANABLE SURFACES AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND SLIGHT YELLOW AND GRAYISH BUILD-UP AT THE INNER PANEL OF THE LARGE ICE MACHINE ON THE LEFT HAND SIDE LOCATED IN THE BASEMENT. MUST CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND PUDDLES OF WATER IN ALL CORNERS THROUGHOUT BOTH PREP KITCHENS, DISH MACHINE AREAS AND THE BASEMENT PASTRY PREP AREA. INSTRUCTED TO MAINTAIN CLEAN AND DRY AT ALL TIMES TO PREVENT PEST BREEDING.
  14. Réinspection des toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SOME CUTTING BOARDS WORNED-OUT WITH DARK GROOVES.INSTRUCTED TO REPAIR/REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,TOPS/BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS,SIDES OF HOT COOKING EQUIPMENTS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT IN NEED FOR FURTHER CLEANING INCLUDING FLOOR DRAINS AND MAINTAIN FLOOR DRY AT DISHWASHING AREAS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN 1ST FLOOR PREPA AREAS AND DETAIL CLEAN WALLS/CEILINGS INSIDE THE WALK-IN-COOLERS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE MISSING THERMOMETER INSIDE THE PASTA COOLER AND MAINTAIN VISIBLE AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK ITEMS STORED AT LEAST 6" INCHES OF THE FLOOR AND AWAY FROM THE WALL AND REMOVE UNNECESSARY ARTICLES FROM BASEMENT STAIRCASE NEAR THE ICE MACHINES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  15. Réinspection des toiles

    7 infractions

    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • OBSERVED 1 EXPOSED HAND WASHING SINK IN FOOD PREP/DISHWASHING AREA NOT MAINTAINED.AT THIS TIME,OBSERVED WASTEWATER BACKING UP FROM FLOOR DRAIN WHEN EXPOSED HAND WASHING SINK IS USED.INSTRUCTED MANAGEMENT TO REPAIR PLUMBING/FLOOR DRAIN AND USE NEARBY EXPOSED HAND WASHING SINK FOR EMPLOYEE HANDWASHING.CRITICAL VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SOME CUTTING BOARDS WORNED-OUT WITH DARK GROOVES.INSTRUCTED TO REPAIR/REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,TOPS/BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS,SIDES OF HOT COOKING EQUIPMENTS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT IN NEED FOR FURTHER CLEANING INCLUDING FLOOR DRAINS AND MAINTAIN FLOOR DRY AT DISHWASHING AREAS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN 1ST FLOOR PREPA AREAS AND DETAIL CLEAN WALLS/CEILINGS INSIDE THE WALK-IN-COOLERS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE MISSING THERMOMETER INSIDE THE PASTA COOLER AND MAINTAIN VISIBLE AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK ITEMS STORED AT LEAST 6" INCHES OF THE FLOOR AND AWAY FROM THE WALL AND REMOVE UNNECESSARY ARTICLES FROM BASEMENT STAIRCASE NEAR THE ICE MACHINES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  16. Toiles

    8 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISH MACHINE AT MAIN KITCHEN IN USE NOT SANITIZING, CHEMICAL 0 PPM DURING THIS INSPECTION. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENTS AND UTENSILS. CRITICAL VIOLATION 7-38-030.
    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • OBSERVED 1 EXPOSED HAND WASHING SINK IN FOOD PREP/DISHWASHING AREA NOT MAINTAINED.AT THIS TIME,OBSERVED WASTEWATER BACKING UP FROM FLOOR DRAIN WHEN EXPOSED HAND WASHING SINK IS USED.INSTRUCTED MANAGEMENT TO REPAIR PLUMBING/FLOOR DRAIN AND USE NEARBY EXPOSED HAND WASHING SINK FOR EMPLOYEE HANDWASHING.CRITICAL VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SOME CUTTING BOARDS WORNED-OUT WITH DARK GROOVES.INSTRUCTED TO REPAIR/REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,TOPS/BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS,SIDES OF HOT COOKING EQUIPMENTS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT IN NEED FOR FURTHER CLEANING INCLUDING FLOOR DRAINS AND MAINTAIN FLOOR DRY AT DISHWASHING AREAS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN 1ST FLOOR PREPA AREAS AND DETAIL CLEAN WALLS/CEILINGS INSIDE THE WALK-IN-COOLERS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE MISSING THERMOMETER INSIDE THE PASTA COOLER AND MAINTAIN VISIBLE AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK ITEMS STORED AT LEAST 6" INCHES OF THE FLOOR AND AWAY FROM THE WALL AND REMOVE UNNECESSARY ARTICLES FROM BASEMENT STAIRCASE NEAR THE ICE MACHINES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  17. Réinspection des toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT AT KITCHEN FLOOR BENEATH THE DISHMACHINE AND BENEATH THE ICE BIN AT FRONT MAIN BAR. INSTRUCTED TO GROUT AREAS AND MAINTAIN FLOORS DRY THROUGHOUT AND FLOOR DRAINS FREE OF FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL OPENINGS ON WALL BEHIND THE COFFEE STATION LOCATED IN BASEMENT PASTRY PREP AREA AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.
  18. Réinspection des toiles

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 2 LIVE ROACHES CRAWLING ON FLOOR AROUND THE ICE MACHINE STORED IN BASEMENT AT REAR NEAR THE STAIRS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AFFECTED AREAS.REMOVE CLUTTER BENEATH THE STAIRS. PEST CONTROL SERVICE IS NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INSTRUCTED MANAGER TO HAVE ALL SILVERWARE ON TABLE SETTINGS ARE WRAPPED,COVERED,OR RESET WHEN CUSTOMER IS SEATED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING REQUIRE A DETAIL CLEANING COOLERS AND SHELVINGS AND SIDES OF ALL HOT COOKING EQUIPMENTS,INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS AND PIPES BEHIND THE COOKING EQUIPMENTS,INTERIORS OF EMPLOYEE LOCKERS IN BASEMENT,UPPER PANEL OF ICE MACHINE,BAR GUNS AND HOUSINGS ATTACHED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT AT KITCHEN FLOOR BENEATH THE DISHMACHINE AND BENEATH THE ICE BIN AT FRONT MAIN BAR. INSTRUCTED TO GROUT AREAS AND MAINTAIN FLOORS DRY THROUGHOUT AND FLOOR DRAINS FREE OF FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL OPENINGS ON WALL BEHIND THE COFFEE STATION LOCATED IN BASEMENT PASTRY PREP AREA AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED WATER LEAKS AT DRAIN PIPES BENEATH THE KITCHEN DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK ITEMS STORED AT LEAST 6" INCHES OF THE FLOOR AND AWAY FROM THE WALL AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  19. Toiles

    9 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISH MACHINE AT MAIN KITCHEN IN USE NOT SANITIZING, CHEMICAL 0 PPM DURING THIS INSPECTION. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENTS AND UTENSILS. CRITICAL VIOLATION 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 2 LIVE ROACHES CRAWLING ON FLOOR AROUND THE ICE MACHINE STORED IN BASEMENT AT REAR NEAR THE STAIRS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AFFECTED AREAS.REMOVE CLUTTER BENEATH THE STAIRS. PEST CONTROL SERVICE IS NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INSTRUCTED MANAGER TO HAVE ALL SILVERWARE ON TABLE SETTINGS ARE WRAPPED,COVERED,OR RESET WHEN CUSTOMER IS SEATED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING REQUIRE A DETAIL CLEANING COOLERS AND SHELVINGS AND SIDES OF ALL HOT COOKING EQUIPMENTS,INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS AND PIPES BEHIND THE COOKING EQUIPMENTS,INTERIORS OF EMPLOYEE LOCKERS IN BASEMENT,UPPER PANEL OF ICE MACHINE,BAR GUNS AND HOUSINGS ATTACHED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT AT KITCHEN FLOOR BENEATH THE DISHMACHINE AND BENEATH THE ICE BIN AT FRONT MAIN BAR. INSTRUCTED TO GROUT AREAS AND MAINTAIN FLOORS DRY THROUGHOUT AND FLOOR DRAINS FREE OF FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL OPENINGS ON WALL BEHIND THE COFFEE STATION LOCATED IN BASEMENT PASTRY PREP AREA AND CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED WATER LEAKS AT DRAIN PIPES BENEATH THE KITCHEN DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK ITEMS STORED AT LEAST 6" INCHES OF THE FLOOR AND AWAY FROM THE WALL AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  20. Toiles

    3 infractions

    • 7. EAU DE LAISSE ET DE RINSE: TEMPÉRATURE DE LA FERRE ET DE LA PROPRIÉTÉ
      • NOTED DISHES AND GLASSES WASHED AT THE MAIN DISH WASHER WITH WATER TEMPERATURE READING 100F AND FINAL RINSE WASHING TEMPERATURE 156F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH FINAL RINSE OF 180 AND ABOVE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED THORN RUBBER GASKET AT THE SERVICE COOLER BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOORS AROUND THE SMALL DISH WASHER AND MAINTAIN DRY THE FLOORS AROUND THE MAIN DISH WASHER.
  21. Plainte

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVING AT THE FOOD PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO OR PROVIDE A PROTECTIVE PREVENT DUST ACCUMULATION AND CONTAMINATION
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED RUSTY SHELVES INSIDE DRY WINE STORAGE ROOM AT THE BASEMENT. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED MISSING TILES ON FLOORS BY THE WALK IN FREEZER AT THE BASEMENT DRY STORAGE AREA AND CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT OF SAME. ALSO FLOOR ALONG WALLS BEHIND SHELVING RACKS AND UNDERNEATH DISH WASHER AT THE BASEMENT FOOD PREP AREA.MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKAGE AT FAUCET OF ONE COMPARTMENT SINK AT THE MAIN KITCHEN AREA AND AT THE SPRAYER SINK OF DISH WASHER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  22. Réinspection des toiles

    2 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVING AT THE FOOD PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO OR PROVIDE A PROTECTIVE PREVENT DUST ACCUMULATION AND CONTAMINATION
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKAGE ON PIPPING AT THE BOTTOM OF THE 4 COMPARTMENT SINK ON THE MAIN KITCHEN.MUST REPAIR AND MAINTAIN.
  23. Toiles

    6 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • NOTED EMPLOYEES WASHING DISHES AT THE HIGHT TEMPERATURE DISH MACHINE AND NOT PROPERLY SANITIZING. TEMPERATURE OF FINAL RINSE WAS 170F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 180F AND ABOVE IS ATTAINED. MANAGER IMMEDIATELY CALLED ECO LAB FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED LIVE ROACH ON WALL BY THE PREP TABLE AT THE MAIN KITCHEN AND OVER 30 FLYING INSECTS ON CEILING BY THE DISH WASHER,ON WALLS AT THE PASTRY PREP AREA, ON WALL AT THE BAR AND AT THE MENS EMPLOYEE BATHROOM AT THE BASEMENT FOOD PREP AREAS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVING AT THE FOOD PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO OR PROVIDE A PROTECTIVE PREVENT DUST ACCUMULATION AND CONTAMINATION
    • 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 AT THE PASTRY FOOD PREP AREA (BASEMENT), FLOORS BY THE SMALL DISH WASHER AT THE FIRST FLOOR AND ALL FLOOR DRAINS MUST BE DETAIL CLEANED ALSO.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED DUST AND DIRT ACCUMULATION IN WALLS AND CEILING INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. MUST ALSO SEAL MULTIPLE HOLES AND OPENING ALONG PIPPING THROUGHOUT TO PREVENT HIDING PLACES FOR PEST.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO CLEAN AND MAINTAIN ALL FANS AND VENTS THROUGHOUT KITCHEN PARE AREAS AND INSIDE COOLERS.ALSO NOTED LEAKAGE ON PIPPING AT THE BOTTOM OF THE 4 COMPARTMENT SINK ON THE MAIN KITCHEN.MUST REPAIR AND MAINTAIN.
  24. Plainte abrégée

    0 infraction

  25. Plainte

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT AT KITCHEN FLOOR TRAPPING WATER WATER AND DEBRIS. INSTRUCTED TO GROUT AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MISSING A HANDLE ON SPRYER FAUCET AT 3-COMP SINK, INSTRUCTED TO REPLACE.
  26. Plainte abrégée

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES THRU-OUT PREMISES MUST BE REPLACED. GASKETS OF COOLER DRAWERS ARE PINCHED, MUST FIX/REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BROKEN FLOOR TILES AT COOK'S LINE MUST BE FIXED/RE-SURFACED & MADE SMOOTH & EASILY CLEANABLE.
  27. Complaint-Fire Re-inspection

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES THRU-OUT PREMISES MUST BE REPLACED. GASKETS OF COOLER DRAWERS ARE PINCHED, MUST FIX/REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BROKEN FLOOR TILES AT COOK'S LINE MUST BE FIXED/RE-SURFACED & MADE SMOOTH/EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  28. Feu de plainte

    5 infractions

    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • (7-38-030) FOUND THE BOTTOM PIPE UNDER THE 2-COMP. SINK IN MAIN KITCHEN, PROFUSELY LEAKING WATER ONTO THE KITCHEN FLOORS. INSTRUCTED TO FIX & MAINTAIN. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES THRU-OUT PREMISES MUST BE REPLACED. GASKETS OF COOLER DRAWERS ARE PINCHED, MUST FIX OR REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR FLOOR OF BAR COOLERS, FAN GUARDS OF BIG/SMALL COOLERS, SHELVES OF BEER COOLER, INTERIOR OF FRYERS, & BOTTOM OF PREP TABLES MUST BE FREE OF DUST, DEBRIS, DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BROKEN FLOOR TILES AT COOK'S LINE, ALONG WALLBASES BEHIND EQUIPMENT IN KITCHEN & DRY STORAGE AREAS MUST BE CLEANED & FREE OF DEBRIS/ GREASE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ANY UNNECESSARY ARTICLES AT STATION BEHIND PRIVATE BAR & AT SMALL CORNER HALLWAY TO THE RIGHT OF THE KITCHEN IN BASEMENT, MUST BE ELEVATED OFF THE FLOOR OR BETTER ORGANIZED, TO PREVENT PEST HARBORAGE. 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.
  29. Plainte abrégée

    0 infraction

  30. Réinspection de la plainte

    0 infraction

  31. Plainte

    3 infractions

    • 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. OBSERVED OVER 30 LIVE SMALL FLIES ON WALLS BY POTATOES/ONIONS LOCATION. MUST REMOVE ALL PEST ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. CITATION ISSUED. TICKET #H00006332714.
    • 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 DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT THROUGHOUT PREP AND DISHWASH AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN ALL UNCLEAN WALLS AND CEILING TILES THROUGHOUT PREP AND STORAGE AREAS.
  32. Empoisonnement alimentaire présumé

    2 infractions

    • 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 detail clean lower level prep area floor under and around all equipment, along corners/walls also must clean interior of all unclean floor drains.
    • 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. Lower level storage room cluttered under staircase. Must remove items or elevate 6" off floor to prevent potential pest harborage.

Établissements inspectés à proximité

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