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MK NOODLE

3341 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

Résumé des inspections

MK NOODLE a été inspecté 9 fois par Chicago Department of Public Health depuis le 19 juillet 2021. La dernière inspection, le 25 septembre 2025, a relevé 16 infractions.

1 des 9 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 : Nettoyage et désinfection, Protection des aliments contre la contamination et Contrôle de la température des aliments.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 9 fois dans 4 inspections distinctes, la plus récente le 25 septembre 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 3 inspections distinctes, la plus récente le 18 août 2025. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

  • 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 2 fois le 18 août 2025. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 5 avril 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 12 fois dans 6 inspections distinctes, la plus récente le 25 septembre 2025. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

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.

9 inspections

  1. Plainte abrégée

    16 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVED NO PERSON IN CHARGE PRESENT AT THIS TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. SUCH AS RICE, SOUPS, BEEF, CHICKEN ETC. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINKS IN FOOD PREPARATION AREAS DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT ALL HAND WASHING SINKS.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT MILK COOLER LOCATED IN FRONT PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEES PREPARING AND SERVING FOOD IN FOOD PREPARATION AREAS WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT AND REAR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING IN FRONT FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE WORKING STOPPERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP AND FOOD DEBRIS IN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • BSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE ALL FREEZERS LOCATED IN THE BASEMENT. MUST REMOVE ICE AND CLEAN FREEZERS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED AND MISSING FLOOR TILES IN FRONT ENTRANCE OF KITCHEN FOOD PREPARATION AREA. MUST REPAIR/REPLACE. OBSERVED DIRTY WALL WITH EXCESSIVE FOOD SPLATER BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUD AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS ON REAR OF PREMISES ALSO OBSERVED UNUSED SHELVING FISH TANK AND JUNK AND MATERIALS. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORAGANIZE AREA TO PREVENT RODENT HARBORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED LIGHT IN CORNER OF EXHAUST HOOD ABOVE BURNERS TO BE NOT FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE LIGHT AND PROVIDE ADEQUATE LIGHT IN FOOD PREP AREAS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EMPLOYEES BELONGINS STORED IN REAR FOOD PREPARATION AREAS AND FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS
  2. Réinspection de la plainte

    14 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINKS IN FOOD PREPARATION AREAS DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT ALL HAND WASHING SINKS.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT MILK COOLER LOCATED IN FRONT PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEES PREPARING AND SERVING FOOD IN FOOD PREPARATION AREAS WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT AND REAR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING IN FRONT FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE WORKING STOPPERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • : OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • BSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE ALL FREEZERS LOCATED IN THE BASEMENT. MUST REMOVE ICE AND CLEAN FREEZERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP AND FOOD DEBRIS IN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED AND MISSING FLOOR TILES IN FRONT ENTRANCE OF KITCHEN FOOD PREPARATION AREA. MUST REPAIR/REPLACE. OBSERVED DIRTY WALL WITH EXCESSIVE FOOD SPLATER BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUD AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS ON REAR OF PREMISES ALSO OBSERVED UNUSED SHELVING FISH TANK AND JUNK AND MATERIALS. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORAGANIZE AREA TO PREVENT RODENT HARBORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURN OUT LIGHT BULB OFF IN REAR KITCHEN FOOD PREPARATION AREA. MUST PROVIDE INTENSITY LIGHTING AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EMPLOYEES BELONGINS STORED IN REAR FOOD PREPARATION AREAS AND FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
  3. Plainte

    20 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINKS IN FOOD PREPARATION AREAS DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT ALL HAND WASHING SINKS.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED A CONTAINER OF RAW CHICKEN STORED ON TOP OF OPEN CONTAINER OF GREEN LEAFY VEGETABLES AND OTHER CONDIMENTS INSIDE WALK-IN COOLER. OBSERVED RAW STEAK STORED NEXT TO CILANDRO, SLICED OF CUCUMBERS INSIDE 2-DOOR PREP COOLER IN MAIN KITCHEN FOOD PREPARATION AREA. INSTRUCTED MANAGER TO STORE FOOD ITEMS ACCORDING TO FOOD CODE TO PREVENT CONTAMINATION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERAURES OF TCS FOODS IN THE 2-DOOR REAR PREP COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES. SWEET HONEY PORK AT 60.1F, COOKED PORK AT 52.3F, COOKED SHRIMP AT 50.9F, RAW STEAK AT 51.2F, RAW CHICKEN AT 46.7F, RAW PORK AT 51.8F. INSRUCTED TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW AT ALL TIMES. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 16LBS OF FOOD VALUE OF $70. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE 2-DOOR REAR PREP COOLER WITH AN AIR TEMPERATURE OF 66.6F INSIDE THE UNIT AT THIS TIME. COOLER WAS USED TO STORE TCS FOODS. INSTRCTED TO REPAIR AND MAINTAIN COOLER TEMPERATURE BELOW 41.0F. COOLER TAGGED HELD FOR INSPECTION TAG REMOVAL AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41.0F OR BELOW. CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT MILK COOLER LOCATED IN FRONT PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEES PREPARING AND SERVING FOOD IF FOOD PREPARATION AREAS WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT AND REAR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING IN FRONT FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE WORKING STOPPERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE CARDBOARD AS A LINER INSIDE COOLERS. MUST BE SMOOTH CLEANABLE SURFACES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE ALL FREEZERS LOCATED IN THE BASEMENT. MUST REMOVE ICE AND CLEAN FREEZERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP AND FOOD DEBRIS IN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS ON REAR OF PREMISES ALSO OBSERVED UNUSED SHELVING FISH TANK AND JUNK AND MATERIALS. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORAGANIZE AREA TO PREVENT RODENT HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED AND MISSING FLOOR TILES IN FRONT ENTRANCE OF KITCHEN FOOD PREPARATION AREA. MUST REPAIR/REPLACE. OBSERVED DIRTY WALL WITH EXCESSIVE FOOD SPLATER BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUD AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURN OUT LIGHT BULB OFF IN REAR KITCHEN FOOD PREPARATION AREA. MUST PROVIDE INTENSITY LIGHTING AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EMPLOYEES BELONGINS STORED IN REAR FOOD PREPARATION AREAS AND FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR EMPLOYEES WORKING AT THIS TIME OF INSPECTION. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL THE REQUIRED EMPLOYEES,
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTON REPORT#2617309 ON 05/12/2025. #39.OBSERVED VARIOUS BOXES OF FOOD STORED ON THE FLOOR IN THE FRONT PREP/DRINK AREA, BUCKETS AND CARBOARD BOXES OF PRODUCE AND FOOD STORED ON THE FLOOR IN THE WALK IN COOLER, AND CONTAINERS OF SAUCES ON THE FLOOR IN THE DRY STORAGE AREA IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN THE BASEMENT. #43 OBSERVED KNIVES STORED IN CREVICES IN BETWEEN PREP TABLES AND PREP COOLERS IN THE PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO STORE ALL KNIVES IN A CLEAN LOCATION IN BETWEEN USE. #45. OBSERVED SINGLE SERVICE ITEMS AND BOXES OF PAPER GOODS STORED ON THE FLOOR IN THE DRY STORAGE CORNER IN THE BASEMENT. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR THROUGHOUT BASEMENT DRY STORAGE AREA. #49. OBSERVED THE EXTERIOR OF THE 2 DOOR REACH IN COOLER ACROSS FROM THE BUNRERS IN THE CORNER TO BE HEAVILY SOILED WITH FOOD DEBRIS ON HANDLES, DOORS, AND GASKETS OF THE DOOR. INSTRUCTED MANAGER TO DETAIL CLEAN SURFACE AND GASKETS OF REACH IN COOLER. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  4. Toiles

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • AUCUNE PERSONNE EN CHARGE PRÉSENTE AU MOMENT DE L'INSPECTION. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHILE HANDLING TCS FOODS. (HANDLES CHICKEN, BEEF) PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST PROVIDE CERTIFIED MANAGER ON SITE DURING HOURS OF OPERATION.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED VARIOUS BOXES OF FOOD STORED ON THE FLOOR IN THE FRONT PREP/DRINK AREA, BUCKETS AND CARBOARD BOXES OF PRODUCE AND FOOD STORED ON THE FLOOR IN THE WALK IN COOLER, AND CONTAINERS OF SAUCES ON THE FLOOR IN THE DRY STORAGE AREA IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN THE BASEMENT.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED KNIVES STORED IN CREVICES IN BETWEEN PREP TABLES AND PREP COOLERS IN THE PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO STORE ALL KNIVES IN A CLEAN LOCATION IN BETWEEN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE SERVICE ITEMS AND BOXES OF PAPER GOODS STORED ON THE FLOOR IN THE DRY STORAGE CORNER IN THE BASEMENT. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR THROUGHOUT BASEMENT DRY STORAGE AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE EXTERIOR OF THE 2 DOOR REACH IN COOLER ACROSS FROM THE BUNRERS IN THE CORNER TO BE HEAVILY SOILED WITH FOOD DEBRIS ON HANDLES, DOORS, AND GASKETS OF THE DOOR. INSTRUCTED MANAGER TO DETAIL CLEAN SURFACE AND GASKETS OF REACH IN COOLER.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED THE COLD WATER AT THE HAND SINK IN THE WOMEN'S BATHROOM TO BE LEAKING EVEN WHEN NOT IN USE. INSTRUCTED MANAGER TO SERVICE LEAK AND MAINTAIN IN GOOD REPAIR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED LIGHT IN CORNER OF EXHAUST HOOD ABOVE BURNERS TO BE NOT FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE LIGHT AND PROVIDE ADEQUATE LIGHT IN FOOD PREP AREAS.
  5. Toiles

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 1/2 INCH GAP AT FRONT ENTRANCE DOOR SWEEP. MUST RODENT PROOF SAID DOOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE MAIN PREP AREA REACH IN COOLERS AND ON SHELVES AT FRONT PREP AREA. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.
  6. Réinspection des toiles

    0 infraction

  7. Toiles

    16 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED - ELBERT DAO,CERTIFIED FOOD MANAGER REPORTED ON SITE AT 1:20PM AFTER HE WAS CALLED BY THE EMPLOYEE, INSPECTION WAS FINISHED.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED FOOD MANAGER WITH CITY SANITATION CERTIFICATE ON SITE WHILE TCS FOOD WERE PREPARED AND SERVED :SHRIMP,MEAT,TOFU,RICE ETC. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED . PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED. ELBERT DAO,CERTIFIED FOOD MANAGER REPORTED ON SITE AT 1:20PM AFTER HE WAS CALLED BY THE EMPLOYEE, INSPECTION WAS FINISHED,AND IN PROCESS TO WRITE REPORT. MANAGER LEFT BEFORE FINSHED REPORT.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE WEARING ONE FOOD GLOVE,HOWEVER FOOD WAS HANDLED WITH BOTH HANDS.OBSERVED EMPLOYEE PICKING UP FOOD(PASTA,SLICE SAUSAGE) TO COOK AND READY TO EAT WITH UNGLOVED HAND. NO HANDWASHING BETWEEN TASK,INSTRUCTED TO WASH HANDS PRIOR TO GLOVE HANDS,(BOTH HAND S MUST BE GLOVED) MUST WASH HANDS EVERY POSSIBLE CONTAMINATION.MANAGER CORRECTED THE ISSUE PRIORITY CITATION :7-38-010,CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • LABEL FOOD WITH A COMMON NAME INSIDE COOLER AND DRY FOOD PRODUCTS.
    • 40. FONDS PERSONNELS
      • ANYONE ENTERING PREP AREA MUST WEAR HAIR RESTRAINT.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • PLASTIC UTENSILS USED FOR CUSTOMERS MUST BE INVERTED,TO MINIMIZE SOURCE OF CONTAMINATION
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • EXTERIOR OF GREASE TRAP COMPLETELY COVERED WITH GREASE INSTRUCTED TO CLEAN AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NE DOIT PAS UTILISER LES CRATS LAITIERS EN MOYENS D'ÉLÉVATION POUR LES POINTS CONSERVÉS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS AND FREEZERS MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.MUST HAVE THREE TO BE ABLE TO WASH,RINSE AND SANITIZE
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED HOLES AT BOTTOM OF GREASE TRAP,WATER SIPPING FROM IT,FORMING PUDDLES OF WATER WHICH TRAVELED TO FOOD STORAGE AREA. INSTRUCTED TO SEAL. PRIORITY VIOLATION:7-38-030(C),CITATION ISSUED
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REMOVE DEBRIS FROM FLOOR UNDER SHELVES AND THROUGHOUT THE PREMISES.CLEAN AND MAINTAIN
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • ADDITIONAL FOOD HANDLER IS REQUIRED FOR NEW EMPLOYEE.
    • 58. FORMATION D ' ALLERGÈNE
      • ADDITIONAL ALLERGEN CERTIFICATE IS REQUIRED ON SITE FOR THE NEW MANAGER
  8. Réinspection des licences

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11-- NOTED EXPANDING SPRAY FOAM USED AS A SEALANT FOR WALLS IN THE BASEMENT. MUST CUT/SMOOTH FOR WALLS TO BE SMOOTH AND CLEANABLE.---- MUST REPLACE.-----MISSING FLOOR DRAIN COVER IN THE BASEMENT. MUST REPLACE.-----FLOOR OF THE HVAC CLOSET WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. : 6-201.13-- MISSING BASEBOARD COVING AT THE ENTRANCE TO THE DINING ROOM LANDLORD CLOSET. MUST REPLACE. 6-501.114-- ALL UNNECESSARY ITEMS AND EQUIPMENT STORED ON THE REAR PATIO AND THE UNUSED BEER TAP IN THE DINING ROOM MUST BE REMOVED FROM THE PREMISES.
  9. Licence

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER, SPLASH GUARDS ON BOTH SIDES IN THE DISH MACHINE/WASHING ROOM.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE ONE COMPARTMENT PREP SINK LOCATED IN THE DISH ROOM.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BROKEN URINAL IN THE MEN'S WASHROOM. LEAK FROM THE COLD WATER VALVE UNDER THE MEN'S WASHROOM WASHBOWL. MUST REPAIR ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED EXPANDING SPRAY FOAM USED AS A SEALANT FOR WALLS IN THE DINING ROOM AND THROUGHOUT THE BASEMENT. MUST CUT/SMOOTH FOR WALLS TO BE SMOOTH AND CLEANABLE.----MISSING CEILING TILES IN THE MEN'S WASHROOM. MUST REPLACE.----MISSING GROUT IN THE TILE FLOORING AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE.-----MISSING FLOOR DRAIN COVER IN THE BASEMENT. MUST REPLACE.-----FLOOR OF THE HVAC CLOSET WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNNECESSARY ITEMS AND EQUIPMENT STORED ON THE REAR PATIO AND THE UNUSED BEER TAP IN THE DINING ROOM MUST BE REMOVED FROM THE PREMISES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MISSING BASEBOARD COVING AT THE ENTRANCE TO THE DINING ROOM LANDLORD CLOSET. MUST REPLACE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

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