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MARMALADE CHICAGO

1969 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Résumé des inspections

MARMALADE CHICAGO a été inspecté 19 fois par Chicago Department of Public Health depuis le 24 mars 2010. La dernière inspection, le 24 novembre 2020, n'a relevé aucune infraction.

1 des 19 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.

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 5 fois dans 3 inspections distinctes, la plus récente le 28 août 2015. Par exemple : RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION

  • 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 4 fois dans 3 inspections distinctes, la plus récente le 9 août 2019. 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 3 inspections distinctes, la plus récente le 16 août 2019. 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 9 août 2019. 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 une fois le 9 août 2019. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

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.

19 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    2 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY ON MENU AND DISCLOSE SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • EXTREMELY LOW HOT WATER PRESSURE IN BOTH WASHROOMS WHEN WATER IS BEING USED AT THE DISH WASHING AREA. MUST PROVIDE CONSISTENT ADEQUATE HOT WATER AT WASHROOM HAND WASHING SINKS AT ALL TIMES.
  3. Toiles

    13 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • MUST PROVIDE ALL REQUIRED EQUIPMENT FOR THE WRITTEN VOMITING/DIARRHEA CLEANING PROCEDURE ON PREMISES INCLUDING A SANITIZER EFFECTIVE TO KILL NOROVIRUS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED, READY TO EAT TCS FOODS THROUGHOUT THE 1ST FLOOR WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOODS SUCH AS COOKED CHICKEN WITH A PREPARATION DATE OF 8-6-19 ALONG WITH OTHER COOKED TCS FOODS. INSTRUCTED TO PROPERLY DATE LABEL ALL PREPARED, TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY ON MENU AND DISCLOSE SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 10 TO 12 LIVE ROACHES CRAWLING IN AND OUT OF OPEN CRACKS/CREVICES BETWEEN BROKEN TILES UNDER THE THREE COMPARTMENT SINK AND GREASE TRAP. INSTRUCTED TO ELIMINATE ALL ROACH ACTIVITY, SEAL ALL OPENINGS/CRACKS WHERE ROACHES ARE NOTED. ALSO NOTED APPROXIMATELY 10 RAT DROPPINGS THROUGHOUT THE REAR BASEMENT STORAGE AREAS ALONG BASEBOARDS. MUST REMOVE AND SANITIZE ALL AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • NOTED COOK WITH A LARGE BEARD. MUST PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • COOKS LINE WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DISH RACKS BLACKENED AND BADLY STAINED. MUST REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE FOLLOWING EQUIPMENT WITH AN ACCUMULATION OF DIRT, GREASE AND DEBRIS: EXTERIOR OF THE DISH WASHING MACHINE, EXTERIOR OF THE CONVECTION OVEN, METAL SHELVING THROUGHOUT THE FOOD PREP AREAS. MUST CLEAN AND MAINTAIN ALL.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • EXTREMELY LOW HOT WATER PRESSURE IN BOTH WASHROOMS WHEN WATER IS BEING USED AT THE DISH WASHING AREA. MUST PROVIDE CONSISTENT ADEQUATE HOT WATER AT WASHROOM HAND WASHING SINKS AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OPEN HOLES/CREVICES UNDER THE DISH WASHING MACHINE. MUST SEAL. FLOOR DRAIN AND FLOORS UNDER SAME AREA DIRTY WITH GREASE AND DEBRIS. FLOOR UNDER THE THREE COMPARTMENT SINK DIRTY. MUST CLEAN AND MAINTAIN ALL.-----WALLS AROUND WALL PIPING BEHIND THE DISH WASHING MACHINE AND SINK SCRAPER AREA WITH EXCESSIVE GREASE. WALL UNDER AND BEHIND THREE COMPARTMENT SINK AND GREASE TRAP WITH GREASE. MUST CLEAN AND MAINTAIN.LARGE HOLES IN THE WALL ABOVE THE THREE COMPARTMENT SINK AT METAL SHELVING. MUST SEAL.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELD AT THE CONVECTION OVEN. MUST PROVIDE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED EMPLOYEES PERSONAL BELONGING BEING STORED IN THE DRY FOOD STORAGE AREA. MUST PROVIDE A DESIGNATED STORAGE/LOCKER AREA FOR ALL EMPLOYEES BELONGINGS AWAY FROM FOOD/FOOD CONTACT AREAS.
  4. Réinspection des toiles

    4 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A).NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO WRITTEN PROCEDURE FOR EMPLOYEES WHEN RESPONDING TO A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY SHELVES INSIDE THE WALK-IN COOLERS,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION PA 100-0367 NO CITATION ISSUED
  5. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A).NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO WRITTEN PROCEDURE FOR EMPLOYEES WHEN RESPONDING TO A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE NOT WASHING HANDS AFTER HANDLING DIRTY DISHES(PRE-RINSE AND PUT THEM THRU AT DISHMACHINE)AND PRIOR TO HANDLE CLEAN DISHES(AFTER COMING OUT FROM DISH MACHINE AND STORE CLEAN DISHES).EMPLOYEE SHALL CLEAN THEIR HANDS BEFORE HANDLING UTENSILS.UPON MY REQUEST DISHES WERE PUT IT THRU THE DISH MACHINE AND HANDS WERE WASHED PRIOR TO HANDLE CLEAN DISHES. MANAGER CORRECTED ISSUE. PRIORITY VIOLATION ISSUED:7-38-010
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HANDWASHING SINK LOCATED AT THE REAR PREP/DISH ROOM WHERE CLEAN DISHES AND FOOD ARE HANDLED. MUST PROVIDE A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED BULK PREPARED FOODS NOT PROPERLY LABELED AND DATE MARKED. INSTRUCTED TO PROPERLY LABEL ALL PREPARED FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NO SPLASH GUARD PROVIDED BETWEEN THREE COMPARTMENT SINK AND FOOD METAL SHELVES.COOKED FOOD IS STORED AT SAID SHELF.MUST PROVIDE A SPLASH GUARD WITH SMOOTH CLEANABLE SURFACE BETWEEN THREE COMPARTMENT SINK AND SHELF OR RELOCATE FOOD METAL SHELF.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • TORN RUBBER GASKET INSIDE THE DOORS OF REACH-IN COOLER UNDER PREP TABLE BY THE THREE COMPARTMENT SINK AND MIDDLE DOOR ACROSS FROM COOKING EQUIPMENT.ALSO REPLACE BROKEN DOOR HANDLE OF THE MENTIONED UNITS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY SHELVES INSIDE THE WALK-IN COOLERS,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • FOUND OUTSIDE GARBAGE AREA NOT CLEAN EXCESS OIL ON GROUND AND WITH EXCESS GREASE ON TOP THE WASTE GREASE CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE AREA TO PREVENT PEST/INSECT ACTIVITIES. PRIORITY FOUNDATION VIOLATION 7-38-020 (B) CITATION ISSUED
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS AND DIRT ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AREA,AND INSIDE BOTH WALK-IN COOLERS UNDER SHELVES.CLEAN AND MAINTAIN
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION PA 100-0367 NO CITATION ISSUED
  6. Réinspection des toiles

    1 infraction

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL BULK FOOD.
  7. Toiles

    2 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 6-16-17 INSPECTION # 2064382. VIOLATION 38. FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR ICE MACHINE, ESPRESSO MACHINE, AND SODA BAG IN A BOX MACHINE. SERIOUS VIOLATION. 7-42-090. MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR ESPRESSO COFFEE MACHINE, ICE MACHINE, AND SODA MACHINE.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL BULK FOOD.
  8. Toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING RACKS. MUSR STORE INVERTED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST PROVIDE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR ICE MACHINE, ESPRESSO MACHINE, AND SODA BAG IN A BOX MACHINE. MUST PROVIDE.
  9. Réinspection des toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • : OBSERVED BROKEN FLOOR TILES IN KITCHEN FOOD PREP AREA IN FRONT OF COOKING EQUIPMENT AND BETWEEN AND BEHIND REFRIGERATION UNITS. MUST REPAIR AND MAINTAIN.
  10. Toiles

    5 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 03/28/16 REPORT#1747231. 30.MUST LABEL ALL FOOD STORAGE CONTAINERS IN FOOD PREPARATION AREA. 0 32. OBSERVED 2-DOOR PREP COOLER DOOR RUBBER GASKET RIPPED IN POOR REPAIR. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET. 33. OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING IN KITHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. 34. OBSERVED ACCUMULATION OF FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND HEAVY COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. 35. OBSERVED DIRT AND FOOD DEBRIS ON WALL BEHIND DISH MACHINE AND WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. 43 OBSERVED WIPING CLOTHS ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE. SERIOUS VIOLATION 7-42-090.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE BUILD-UPON VENTILATION VENT AND VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED BROKEN FLOOR TILES IN KITCHEN FOOD PREP AREA IN FRONT OF COOKING EQUIPMENT AND BETWEEN AND BEHIND REFRIGERATION UNITS. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST PROVIDE AND MAINTAIN. OBSERVED EXPOSED HAND WASHING SINK IN KITCHEN FOOD PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT FOOD STORAGE AREA. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT ENTRY.
  11. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL ALL FOOD STORAGE CONTAINERS IN FOOD PREPARATION AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED 2-DOOR PREP COOLER DOOR RUBBER GASKET RIPPED IN POOR REPAIR. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING IN KITHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATION OF FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND HEAVY COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DIRT AND FOOD DEBRIS ON WALL BEHIND DISH MACHINE AND WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LEAKING AT THE 3-COMPARTMENT SINK FAUCET BASE. MUST REPAIR AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHS ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  12. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD MEATS INSIDE CHEST FREEZER. INSTRUCTED MANAGER TO USE ONLY FOOD GRADE BAGS FOR MEATS/FOODS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT BUILD UP ON BASEMENT FLOOR AT SOUTHWEST CORNER. MUST CLEAN BASEMENT FLOOR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HOLES IN WALLS/CEILING AT BASEMENT SOUTHWEST CORNER. INSTRUCTED MANAGER TO SEAL/RE-SEAL ALL HOLES AND GAPS IN WALLS/CEILING AT BASEMENT.
  13. Toiles

    5 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, WHILE IN USE. INSTRUCTED MANAGER DISHMACHINE MUST SANITIZE AT 100 PPM CHLORINE. MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD MEATS INSIDE CHEST FREEZER. INSTRUCTED MANAGER TO USE ONLY FOOD GRADE BAGS FOR MEATS/FOODS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT BUILD UP ON BASEMENT FLOOR AT SOUTHWEST CORNER. MUST CLEAN BASEMENT FLOOR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HOLES IN WALLS/CEILING AT BASEMENT SOUTHWEST CORNER. INSTRUCTED MANAGER TO SEAL/RE-SEAL ALL HOLES AND GAPS IN WALLS/CEILING AT BASEMENT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED PREP AREA CEILING LIGHT COVERS (X2)LOOSE/CRACKED. INSTRUCTED MANAGER TO REATTACH/REPLACE LOOSE AND CRACKED CEILING LIGHT COVERS.
  14. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REMOVE CARDBOARD LINER FROM THE FLOORS OF BOTH WALK-IN COOLERS (1ST FLOOR & BASEMENT). MUST USE NON ABSORBENT MATERIAL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN AND MAINTAIN THE MEAT SLICER IN THE BASEMENT AND ALL RUBBER GASKETS ATTACHED TO REFRIGERATION UNITS ON PREMISES TO REMOVE GRIME AND FOOD DEBRIS BUILDUP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK LEAKING INTO A BUCKET UNDER THE SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • STORE WIPING CLOTHS IN SANITIZER SOLUTION IN BETWEEN USE.
  15. Toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • HEAVY FROST BUILDUP IN THE DEEP FREEZER LOCATED IN THE BASEMENT. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND FOOD DEBRIS BUILDUP ALONG THE CAN OPENER BLADE AND THE CAN OPENER HOLSTER, OBSERVED CHOCOLATE SYRUP STAINS ON THE SHELF WITH CLEAN PLATES, AND FOUND FOOD DEBRIS COVERING THE FOOD STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE SOILED AREAS MENTIONED ABOVE.
  16. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL COOKED ITEMS INSIDE PREP COOLERS AND WALK-IN COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR OF HOT LINE COOLER AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR INSIDE WALK-IN COOLER LOCATED ON FIRST FLOOR AND FLOOR BEHIND AND BETWEEN ALL COOKING EQUIPMENT AND REFRIGERATION UNITS ON FIRST FLOOR. REMOVE ACCUMULATION OF FOOD DEBRIS.
  17. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. OBSERVED FIRST FLOOR WALK-IN COOLER WITH TEMPERATURE OF 48.8F WITH FOOD SUCH AS COOKED RICE AT 49.F. REFRIGERATION REPAIR TECHNICIAN ARRIVED DURING INSPECTION AND REPAIRED COOLER. COOLER NOW MAINTAINS TEMPERATURE OF 39.F. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN FIRST FLOOR WALK-IN COOLER HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 3LBS COOKED RICE AT 49F, 5LBS COOKED CHICKEN AT 50.9F,15LBS CRAB MEAT AT 56.6F, 5LBS COOKED SHRIMP AT 48.5F. ALL FOODS DISCARDED. OBSERVED COOKED CHICKENS AT 186F IN COVERED LARGE CONTAINER IMPROPERLY COOLING IN WALK-IN COOLER AND FIVE COOKED PORK TENDERLOINS AT 104F COVERED AND ALSO IMPROPERLY COOLING IN SAME COOLER. REVIEWED CRITICAL LIMITS OF COOLING COOKED FOODS. MANAGER ESTIMATES VALUE OF ALL DISCARDED FOODS TO BE $258.00. CRITICAL CITATION ISSUED 7-38-005(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DIRTY BULK FOOD CONTAINERS MUST CLEAN, LABEL AND REPLACE CONTAINER REPAIRED WITH DUCT TAPE. DIRTY SHELVING THROUGHOUT KITCHEN MUST CLEAN. LID OF BOX FREEZER BROKEN WITH EXPOSED INSULATION AND REPAIR WITH DUCT TAPE. MUST REPLACE OR REPAIR WITH CLEANABLE MATERIAL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR RIGHT SIDE 2-DOOR COOLER DIRTY AND WITH TORN RUBBER DOOR GASKET. MUST CLEAN AND REPLACE TORN GASKET.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL TILE MISSING IN CHIPPING PLASTER AT COOKS LINE RIGHT SIDE 2-DOOR COOLER. MUST REPLACE OR REPAIR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE STOPPERS AT 3-COMPARTMENT SINK. MUST RE-INSTALL REMOVED UTILITY MOP SINK.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • WIPING CLOTHS AND ICE SCOOP MUST STORED IN CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  18. Réinspection des toiles

    2 infractions

    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • STAFF WASHROOM DOOR MUST BE SELF CLOSED IN BASEMENT AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NEED TO PROVIDE VENTILATION AT BOTH WASHROOMS,USED FOR CUSTOMERS.
  19. Toiles

    8 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 WALK-IN COOLER IN PREP AREA(1ST FLOOR)AT IMPROPER TEMPERATURE(50F TO 54.6F),POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT (CHICKEN,MILK, BEEF STEW ETC).OWNER AFTER GONE DOWN STAIRS, TOLD ME THAT SOME ONE HAD TURNED THE SWITCH OFF,(HOWEVER THE UNIT WAS RUNNING),HE RESET IT, AFTER HALF HOUR UNIT REACHED 46.7F, AFTER 1 HOUR UNIT REACHED 40F.INSTRUCTED TO MAINTAIN A TIME AND TEMPERATURE LOG.CRITICAL VIOLATION:7-38-005(A) HOOOO59438-13
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.CORNISH HEN AT TEMP OF 51.8F; COOKED BEEF AT TEMP OF 51.7F(OWNER STATED WAS COOKED TWO DAYS AGO); GRAVY AND SAUSAGE AT TEMP OF 51.7F; 3 EACH PACKED LIVER SAUSAGE AT TEMP 0F 51.7F TO 55.OF; 25 POUNDS OF SMOKED HAM AT TEMP OF 47.6F TO 47.9F; COOKED CHICKEN AT TEMP OF 50F; ROAST BEEF AT TEMP OF 51.6F; RAW BEEF AT TEMP OF 51F TO 52F; BEEF STEW AT TEMP OF 49.6F; MILK AT TEMP OF 47.9F; ALL FOOD MENTIONED WAS STORED IN WALK-IN,1ST FLOOR.FRESH EGGS STORED ON TOP SERVING WINDOW AT TEMP OF 70F.ALL FOOD DISCHARGED AND DENATURED. POUNDS 110,VALUE 159 CRITICAL VIOLATION:7-38-005(A) HOOOO59438-13
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED THE COOK/OWNER TOUCHING EVERYTHING (FROM DIRTY PAPER DISPENSER, GARBAGE LID, DIRTY EQUIPMENT)AND WITHOUT WASHING HANDS GRABBED COOKED SLICED POTATOES AND PUT THEM ON GRILL.ALSO TOUCHING READY TO EAT FOOD. HAND WASHING PROCEDURE EXPLAINED.CRITICAL VIOLATION:7-38-010(A) HOOOO59439-14
    • 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 VIOLATION NOT CORRECTED FROM 8-06-2009; REPORT #160794. #32 NOTED CAULKING AROUND /BEHIND DISHMACHINE IN POOR REPAIR WITH BLACK SLIME BUILD UP.INSTRUCTED TO REPLACE AND REPAIR,ALSO MUST REPLACE WORN-OUT CAULKING AROUND 3 COMPARTEMENT SINK.#32 MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE IN THE BASEMENT.#32 NOTED COUNTER TOP UNDER SODA DISPENSER (FRONT SERVICE AREA) IN POOR REPAIR. MUST FIX OR REPLACE.#38 MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK. SERIUOS VIOLATION:7-42-090 HOOOO59439-14
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ONCE A FOOD CAN IS OPENED , FOOD MUST BE STORED IN FOOD CONTAINERS WITH LIDS.
    • 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.DETAIL CLEAN AND MAINTAIN GREASE PIPE BEHIND COOKING EQUIPMENT.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.STAFF WASHROOM DOOR MUST BE SELF CLOSED.
    • 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.NEED TO PROVIDE VENTILATION AT BOTH WASHROOMS.

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