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MANEETHAI RESTAURANT

3558 N PULASKI RD, CHICAGO, IL 60641 · Restaurant

Résumé des inspections

MANEETHAI RESTAURANT a été inspecté 25 fois par Chicago Department of Public Health depuis le 23 avril 2010. La dernière inspection, le 4 mars 2022, n'a relevé aucune infraction.

5 des 25 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, Nettoyage et désinfection 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.

  • 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 10 fois dans 8 inspections distinctes, la plus récente le 15 novembre 2021. Par exemple : MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE

  • 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 7 fois dans 6 inspections distinctes, la plus récente le 15 novembre 2021. 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 4 fois dans 3 inspections distinctes, la plus récente le 8 novembre 2021. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 8 novembre 2021. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 13 avril 2017. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

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.

25 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    7 infractions

    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • 3-502.11-ESTABLISHMENT IS SERVING SUSHI RICE ON SITE. MUST PROVIDE RECORDS VERIFYING THE PH OF SUSHI RICE FROM A CERTIFIED LAB OR MUST HAVE A PH METER AVAILABLE ON SITE TO DETERMINE THE PH. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • 8-103.11-SEE VIOLATION #29 FOR COMMENTS.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • 4-301.11-OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF SUSHI PREP COOLER AT 44.7F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11-OBSERVED RIPPED GASKET INSIDE PREP COOLER NEXT TO ICE MACHINE. MUST REPAIR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13-OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. MUST DETAIL CLEAN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-403.12-OBSERVED CLEAR TUBE FROM SUSHI DISPLAY COOLER GOING INTO HAND WASHING SINK AT FRONT SUSHI STATION. TUBE MUST BE REMOVED FROM HAND WASHING SINK.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11- OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD. MUST REPLACE WITH WORKING LIGHT BULB.
  3. Toiles

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY PROVIDED DURING INSPECTION. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE PROVIDED ON SITE. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TUNA AT IMPROPER COLD HOLDING TEMPERATURE AT 54.8F. OBSERVED THE FOLLOWING TCS FOOD ITEMS FOUND AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF SUSHI COOLER. SALMON FOUND AT 46.2F, TEMPURA FOUND AT 60.3F, SPICY MAYONNAISE FOUND AT 47.5F, RICE FOUND AT 74.1F. OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE IN COLD HOLDING UNIT IN MAIN KITCHEN PREP AREA. RAW BEEF FOUND AT 45.0F, TWO CONTAINERS OF RAW CHICKEN FOUND AT 44.6F AND TOFU FOUND AT 48.9F. INSTRUCTED TO DISCARD AND DENATURE FOOD. TCS FOOD ITEMS MUST BE HELD AT A PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. ALL FOOD APPROXIMATELY WEIGHS 50 LBS AT A COST OF $140.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY PROVIDED. ESTABLISHMENT IS SERVING RAW SUSHI. MUST DISCLOSE FOOD ITEMS WITH AN ASTERISK THAT ARE SERVED RAW (SUSHI) ALONG WITH A DISCLOSURE STATEMENT AT BOTTOM OF MENU STATING, "*THESE FOOD ITEMS CONTAIN RAW INGREDIENTS." ALSO MUST PROVIDE A REMINDER STATEMENT AT BOTTOM OF MENU STATING, "CONSUMING RAW OR UNDER COOKED MEATS, FISH, POULTRY OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS." PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • ESTABLISHMENT IS SERVING SUSHI RICE ON SITE. MUST PROVIDE RECORDS VERIFYING THE PH OF SUSHI RICE FROM A CERTIFIED LAB OR MUST HAVE A PH METER AVAILABLE ON SITE TO DETERMINE THE PH. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • SEE VIOLATION #29 FOR COMMENTS.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF SUSHI PREP COOLER AT 44.7F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RIPPED GASKET INSIDE PREP COOLER NEXT TO ICE MACHINE. MUST REPAIR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. MUST DETAIL CLEAN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED CLEAR TUBE FROM SUSHI DISPLAY COOLER GOING INTO HAND WASHING SINK AT FRONT SUSHI STATION. TUBE MUST BE REMOVED FROM HAND WASHING SINK.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD. MUST REPLACE WITH WORKING LIGHT BULB.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING CERTIFICATES FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
  4. Réinspection des toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND WALK-IN COOLER DOOR IN THE BASEMENT STORAGE AREA.
  5. Réinspection des toiles

    5 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • J'AI CHERCHÉ À LES PROTÉGER.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (RICE, FLOUR, SALT ETC)
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND WALK-IN COOLER DOOR IN THE BASEMENT STORAGE AREA.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR FAUCET AT HANDSINK IN MAIN PREP/COOKING LINE AREA (WATER CONTINOUSLY DRIPPING).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED UNDERNEATH STAIRCASE IN REAR AREA TO PREVENT PEST HARBORAGE.
  6. Toiles

    8 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE OF 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ‘HELD FOR INSPECTION’. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • J'AI CHERCHÉ À LES PROTÉGER.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (RICE, FLOUR, SALT ETC)
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND WALK-IN COOLER DOOR IN THE BASEMENT STORAGE AREA.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR FAUCET AT HANDSINK IN MAIN PREP/COOKING LINE AREA (WATER CONTINOUSLY DRIPPING).
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • FOUND HANDSINK INFRONT SUSHI PREP AREA NOT PROPERLY MAINTAINED. WASTE WATER DRAINING ONTO FLOOR. INSTRUCTED TO REPAIR. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED ISSUED 2 DAY NOTICE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED UNDERNEATH STAIRCASE IN REAR AREA TO PREVENT PEST HARBORAGE.
  7. Plainte

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A), NO CITATION. - - -
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED. -
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HAND WASHING SIGNS AT HAND WASHING SINKS.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (RICE,NOODLES ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED. -
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU (SUSHI). MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE FOODS TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDERCOOKED FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED. -
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • MANAGEMENT HAS LAB LETTER ON SITE FOR SUSHI RICE PH 4.3. ANALYZED 9.28.2010. INSTRUCTED MANAGER TO OBTAIN A CURRENT LAB LETTER FOR SUSHI RICE AND MAINTAIN WITHIN 5 YEARS.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • INSTRUCTED TO RELOCATE STORAGE SHELFS STORING POTS/PANS BOWLS FROM OVERHEAD SEWER LINES LOCATED IN BASEMENT AREA.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • INSTRUCTED TO PROPERLY STORE AND INVERT CLEAN MULTI-USE KITCHEN UTENSILS (HANDLES-UP) TO PREVENT CONTAMINATION BEFORE USE AND TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE KITCHEN REAR 3 DOOR COOLER AND INSIDE THE SUSHI 2 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND TO MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE.INSTRUCTED TO PROVIDE UPDATED FOOD HANDLER TRAINING CERTIFICATES AND MAINTAIN ON SITE. -
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE.
  8. Réinspection des toiles

    0 infraction

  9. Toiles

    6 infractions

    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • FOUND NO CHEMICAL SANITIZING STRIPS AVAILABLE FOR LOW TEMPERATURE DISH MACHINE AND FOR (2) 3 COMPARTMENT SANITIZING SINK. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • FOUND 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED. UNABLE TO TO PROVIDE HOT RUNNING WATER (EMPLOYEE HAS TO TURN THE MAIN HOT WATER VALVE UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA) INSTRUCTED TO REPAIR AND ALSO 3 COMPARTMENT SINK DRAINING IMPROPERLY INTO BASEMENT FLOOR DRAIN ONTO MAIN FLOOR DRAIN. MUST FIX OR REPLACE SUMP PUMP. SERIOUS VIOLATION 7-38-030
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE DOOR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR AROUND (2) FLOOR DRAINS WITH EXCESSIVE GREASE AND GRIME ACCUMULATION IN BASEMENT STORAGE AREA.--------MUST SEAL GAP/OPENING BETWEEN FLOOR AND BASEBOARD UNDERNEATH/CORNER OF 3 COMPARTMENT SINK.---------MUST CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT DRY FOOD STORAGE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR STRIPPED HOT WATER FAUCET AT EXPOSED HAND SINK IN PREP/COOKING AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE SUSHI CASE AND INSIDE ALL PREP COOLERS.
  10. Réinspection des toiles

    0 infraction

  11. Réinspection des toiles

    6 infractions

    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • GREASE BOX IN BASEMENT STILL LEAKING. INSTRUCTED TO REPAIR.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • ICE MACHINE IN THE KITCHEN HAS BLACK MOLDY LIKE SUBSTANCE INSIDE OF ICE,THIS IS WERE ICE IS BEING MADE AND IS USED FOR HUMAN CONSUMPTION. NEED TO SANITIZE AND DETAIL CLEAN. SERIOUS VIOLATION 7-38-005 A
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FRONT AND REAR DOOR NOT RODENT AND INSECT PROOFED HAS A 1/4 OPEN GAP ON THE LOWER BOTTOM OF THE DOORS.NEEDS TO HAVE REPAIR. VIOLATION 7-38-005A
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ADDITIONAL CLEANING OF INTERIOR SURFACES OF COOKING EQUIPMENT/STOVE WITH GREASE AND FOOD DEBRIS.--------STORAGE RACKS INSIDE WALK-IN FREEZER AND WALK-IN COOLER IN BASEMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ADDITIONAL CLEANING OF BASEMENT FLOOR AROUND AND BEHIND GREASE BOX WITH GREASE ACCUMULATION AND AROUND PIPES AND IN CORNER BY SUMP PUMP (BASEMENT).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ADDITIONAL CLEANING OF HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN PREP/COOKING AREA AND MUST REPLACE MISSING FILTERS ABOVE DISH MACHINE IN REAR AREA.---------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER IN BASEMENT.
  12. Toiles

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ON THE SUCHI BAR TUNA 1 LB 42.9-45.5f,SHRIMP 53.6F 1LB,UNCOOKED CRAB 50.3 1LB,AVACADO 60.5.F,SLICE GINGE 60.5F 1LB,GROUND SHRIMP 1 LB 51.4F,GROUND CHICKEN 2LB 51.4F. MANAGER DISCARDED THE SAID PRODUCT WORTH TOTAL VALUE $113.00. CRITICAL VIOLATION 7-38-005 A.
    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • FIRST FLOOR 3 COMPARTMENT SINK IN THE PREP/KITCHEN AREA WITH WASTE WATER BACK UP OVER FLOWING FROM THE OPEN FLOOR DRAIN WHICH WENT TO THE PREP AREA AND THE KITCHEN AREA. BASEMENT WITH FOOD STORAGE,WALK IN UNITS, THE GREASE CONTAINER IS OVERFLOWING FROM THE TOP OF CONTAINER,AND SEEPING FROM THE BOTTOM ADJACENT TO THE GREASE CONTAINER, IS A EXPOSED HAND SINK WHICH WHEN YOU TURN THE WATER ON, WASTE SEWAGE OVER FLOWS FROM THE OPEN FLOOR DRAIN. PREMISES HAS A FOWL SMELLS OF SEWAGE. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • ICE MACHINE IN THE KITCHEN HAS BLACK MOLDY LIKE SUBSTANCE INSIDE OF ICE,THIS IS WERE ICE IS BEING MADE AND IS USED FOR HUMAN CONSUMPTION. NEED TO SANITIZE AND DETAIL CLEAN. SERIOUS VIOLATION 7-38-005 A
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FRONT AND REAR DOOR NOT RODENT AND INSECT PROOFED HAS A 1/4 OPEN GAP ON THE LOWER BOTTOM OF THE DOORS.NEEDS TO HAVE REPAIR. VIOLATION 7-38-005A
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS VIOLATION NOT CORRECTED FROM REPORT #1966679 DATED 10-18-16 #30-Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain. #38- Found sewage pipes running along ceiling over dry storage area in basement. Must completely encase these pipes to prevent contamination. Must maintain. SERVIOUS VIOLATION 7-42-090
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE BOTTOM SHELF OF THE PREP TABLE WHERE THE RICE COOKER IS STORED,SHELF IN THE FRONT SUSHI AREA NEEDS DETAIL CLEANING, AND UNDER THE FRONT PREP COOLER. WALK IN UNIT IN BSMT AREA NEEDS DETAIL CLEANING AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN ALL FLOORS BEHIND AND ON THE SIDE OF EQUIPMENT, COOKING EQUIPMENT NEEDS DETAIL CLEANING HAS WASTE WATER BACK UP FROM THE DISH MACHINE, BSMT NEEDS DETAIL CLEAN WHICH HAS WASTE WATER RUNNING TO THE WALK IN UNIT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE LEAK BY THE 3 COMPARMENT SINK FAUCET HANDLE IS LEAKING. MUST REPAIR TO STOP THE LEAK. NO DRAIN STOPPER FOR 3 COMPARMENT SINK. MUST PROVIDE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • LEADING TO THE BSMT ON THE SIDE HAS CHAIRS,POTS,ECT STORED ON THE FLOOR NOT PROPERLY STORED. INSTRUCTED TO ORGANIZE AND ELEVATE ALL ITEMS OFF THE FLOOR.
  13. Réinspection de la plainte

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Found several utensils (portioning bowls) stored directly in food inside reach in coolers. Must properly store utensils outside food, in a separate clean container, or must use utensils with handles (that are outside of food). Must maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Found gaps of space in large, floor drain cover in basement (spaces around pipes that flow into floor drain). Must completely cover all large drains in floor of basement. Must maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Found sewage pipes running along ceiling over dry storage area in basement. Must completely encase these pipes to prevent contamination. Must maintain.
  14. Plainte

    6 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Found kitchen hand washing sink without hot water. Operator stated hot water valve turned to the off position because it needs repair (hot water leaks). Operator turned hot water on under the sink during inspection. Hot water restored. Faucet drips hot water when in the off position. Instructed must have hot (and cold or tempered water) available at all times at all sinks. Found Prep area in basement without required hand washing sink. Area has prep table, table can opener, knives, and large container of sauce used to make sushi rice. Instructed to cease all food preparation in basement area immediately. Must install hand washing sink in basement prep area, (near prep table, and can opener, etc). Must have adequate number, convenient, and easily accessible working hand sinks in all prep areas. Must maintain. Critical violation. 7-38-030.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Found several utensils (portioning bowls) stored directly in food inside reach in coolers. Must properly store utensils outside food, in a separate clean container, or must use utensils with handles (that are outside of food). Must maintain.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Found excessive rust on table can opener on basement prep table. Found excessive rust on cart shelving in basement prep area. Must remove rust or paint these items. Must maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Found gaps of space in large,floor drain cover in basement (spaces around pipes that flow into floor drain). Must completely cover all large drains in floor of basement. Must maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA. Must maintain.
  15. Réinspection des toiles

    0 infraction

  16. Toiles

    5 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the cold hold unit: 5lbs chicken @ 49.4F ($1.60); 1lb of sliced tomatoes @ 60.1F ($2); 1.25 lbs of eggs ranging 50.3F-65.5F ($1.50); 5lbs raw chicken @ 49.1F ($1.58); and 0.25lbs of shrimp @ 48.1 ($2). Operator voluntarily discarded denatured foods. Instructed to always keep cold potentially hazardous foods at 40F or less, and hot foods at 140F or above. Critical violation 7-38-005(a).
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Found front exposed hand sink, and rear/kitchen exposed hand sink without soap. Operator refilled both sinks with soap during inspection. Instructed all hand sinks must be stocked with hot/cold water, soap and paper towels at all times. Critical violation. 7-38-030.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • Previous minor violations not corrected from 11/10/15, report # 1588766. #30 ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED #32 MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON KNIFE HANDLES. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLER AND WALK-IN COOLER. MUST BE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS. #34 GREASE ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP. MUST CLEAN/REMOVE AND MAINTAIN. #35 MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER. #38 MUST PROVIDE AN EXPOSED HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER. Instructed must repair/complete all previous minor violations. Serious citation 7-42-090.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Found large hole in wall at the bottom of basement stairs. Must repair and maintain.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Must have thermometers in all coolers in conspicuous position. Also instructed kitchen manager to carry stem thermometer to test food temperatures. Must maintain.
  17. Toiles

    9 infractions

    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • OBSERVED THE FOLLOWING CROSS CONTAMINATION. WITNESSED COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. WITNESSED SAME COOK USING THE COOKS LINE EXPOSED HAND SINK FOR FOOD PREPARATION. WITNESSED DISH WASHER HANDLE DIRTY DISHES AT THE DISH MACHINE THEN HANDLE CLEAN DISHES FROM THE MACHINE WITHOUT WASHING HANDS IN BETWEEN. WITNESSED COOK WEARING PLASTIC GLOVES ENTERING THE FOOD PREP AREA AND WASH HANDS WEARING THE GLOVES TO RETURN TO FOOD PREPPING. REVIEWED PROPER USE OF GLOVES AND GOOD HYGIENIC PRACTICES. CRITICAL VIOLATION 7-38-005(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • RUSTY AND CRUSTED FOOD DEBRIS TABLE TOP CAN OPENER ON BASEMENT PREP TABLE. MUST REPLACE OR MAINTAIN CLEAN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON KNIFE HANDLES. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLER AND WALK-IN COOLER. MUST BE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • GREASE ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP. MUST CLEAN/REMOVE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE AN EXPOSED HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREAS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF TRAINING FOR ALL FOOD HANDLERS.
  18. Réinspection des toiles

    2 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL BULK FOOD CONTAINERS MUST BE LABELED IN BASEMENT.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUBBER DOOR GASKETS ON BOTH THREE DOOR REACH-IN COOLERS FOUND TORN AND IN POOR REPAIR. MUST REPLACE.
  19. Toiles

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED APPROXIMATELY 20 LBS COOKED CHICKEN IN A LARGE, DEEP, COVERED CONTAINER INSIDE THE WALK-IN COOLER AT 79.5F. 5 LBS COOKED BEEF AT 46F. 10 LBS COOKED, COVERED CHICKEN INSIDE REACH-IN COOLER AT 85.8F. 5 LBS COOKED BEEF AT 55.7F INSIDE SAME COOLER. ALSO OBSERVED APPROXIMATELY 10LBS COOKED CURRY SAUCE IN NUMEROUS PLASTIC CONTAINERS INSIDE PLASTIC TUBS WITH LIDS ON A STORAGE TABLE IN BASEMENT AT 98.2F. MANAGEMENT STATES ESTIMATED TOTAL VALUE TO BE $315.00. ALL FOODS DISCARDED. REVIEWED PROPER COOLING METHODS FOR HOT FOODS. CRITICAL VIOLATION 7-38-005(A)
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE. INTERIOR ICE BIN UPPER WATER RESERVOIR WITH BLACK SUBSTANCE ON ALL ICE CONTACT SURFACES AND TUBING. INSTRUCTED TO DISCARD ALL ICE, CLEAN AND SANITIZE ALL INTERIOR OF ICE MACHINE. SERIOUS VIOLATION 7-38-005(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL BULK FOOD CONTAINERS MUST BE LABELED IN BASEMENT.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUBBER DOOR GASKETS ON BOTH THREE DOOR REACH-IN COOLERS FOUND TORN AND IN POOR REPAIR. MUST REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING VENTILATION IN THE MENS ROOM WITH EXCESSIVE DUST. MUST CLEAN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST NOT USE PERMANENT PLASTIC WRAP TIE TO HANG ICE SCOOP INSIDE ICE MACHINE.
  20. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE ESPECIALLY UNDERNEATH STORAGE SHELVES/RACKS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING NOTED PREP TABLE WITH MEAT GRINDER IN BASEMENT. INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWEL OR REMOVE PREP TABLE AND MEAT GRINDER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ADDITIONAL REORGANIZATION IN BASEMENT STORAGE AREA.
  21. Plainte

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF ICE MACHINE WITH LIME BUILD-UP BEHIND UPPER PANEL, INTERIOR AND EXTERIOR SURFACES OF DIPPING WELL IN FRONT PREP AREA, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER, EXTERIOR SURFACES OF GREASE BOX WITH EXCESSIVE GREASE AROUND IN BASEMENT AND INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH LIME BUILD-UP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN AND MAINTAIN HOOD AND FILTERS WITH HANGING GREASE AND DUST BUILD-UP AT COOKING LINE REAR PREP.----------MUST DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER AT BASEMENT AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK IN FRONT PREP AND REAR.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE DESSERT/CONDIMENT COOLER (REAR PREP) AND INSIDE WALK-IN COOLER IN BASEMENT.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, MAINTAIN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED AT BASEMENT STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  22. Toiles

    4 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO SOAP AT EXPOSE HAND SINK, 2ND PREP AREA. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL CITATION ISSUED: 7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SHELVES IN WALK IN FREEZER , BASEMENT, HAS BUILD OF GRIME. MUST DETAIL CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR IN WALK IN COOLER AND FREEZER IN BASEMENT HAS BUILD UP GRIME . MUST DETAIL CLEAN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE MACHINE HAS SLIGHT BUILD UP OF GRIME. MUST DETAIL CLEAN.
  23. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Found food items not properly dated/labeled in walk in cooler, walk in freezer, reach in freezer, and reach in coolers in prep area, must date, and label food items in walk in cooler, walk in freezer, reach in freezer, and reach in coolers in prep area at all times.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), bsmt storage shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment in front prep area need detailed cleaning.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors under heavy equipment, cooking equipment, storage shelving/racks, dish machine areas not clean, need detailed cleaning(corners), floors in bsmt storage areas outside walk in cooler/walk in freezer, bsmt storage shelving/racks not clean need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Walls in kitchen prep area by prep table, doorway not clean, need cleaning(detailed), walls that had exposed cinder blocks, concrete in bsmt food storage areas, shall repaired/sealed, walls that had peeling paint(1st floor)shall be repaired/sealed.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Light shields in rear kitchen area, storage areas, and bathrooms not clean, need cleaning.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Exhaust canopy had excess grease build up, needs detailed cleaning, walk in cooler exhaust vent(ventilation) not clean, needs detailed cleaning, exhaust vents(ventilation) in kitchen prep area, storage areas, storage closet room, and bathrooms not clean, need detailed cleaning.
  24. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ADDITIONAL BRUSH AT THE BOTTOM OF ENTRANCE DOOR TO PROPERLY SEAL DOORS; COOKING HOOD WITH DUST ACCUMULATION,INSTRUCTED TO CALL SERVICE FOR DETAIL CLEANING
    • 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. EXTERIOR SIDE OF FRYER UNCLEAN,MUST CLEAN AND MAINTAIN;EXTERIOR ICE MACHINE UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. CEILING TILES IN PREP AREA WITH DUST ACCUMULATION,MUST CLEAN AND MAINTAIN;CEILING VENTS IN PREP AREA UNCLEAN,VENT COVER IN LADIES WASHROOM DIRTY,MUST CLEAN AND MAINTAIN
    • 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 SHIELDS IN PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN 1 PREP COOLER,40F OR BELOW
  25. Licence

    0 infraction

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