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MOGADISHU RESTAURANT INC.

931 N ORLEANS ST, CHICAGO, IL 60610 · Restaurant

Résumé des inspections

MOGADISHU RESTAURANT INC. a été inspecté 19 fois par Chicago Department of Public Health depuis le 24 février 2012. La dernière inspection, le 28 janvier 2026, a relevé 6 infractions.

3 des 19 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 6 infractions relevées. Les constats à risque élevé ici concernent : Ravageurs, Nettoyage et désinfection 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.

  • 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 6 fois dans 6 inspections distinctes, la plus récente le 28 janvier 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 28 janvier 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 19 février 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 27 juin 2022. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé une fois le 2 mai 2018. Par exemple : MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE

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

    6 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A HOLE IN THE LOWER WALL IN THE REAR JUST RIGHT OF THE CHEMICAL HOLDING SHELVING UNIT. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARBOARD LINING THE SHELVING IN THE KITCHEN JUST LEFT OF THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR INSECTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE SHELVING IN THE REAR KITCHEN AREA WITH A BUILD UP OF GREASE AND DUST ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN ALL SHELVING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE TWO DOOR LOWER REACH IN COOLING UNIT IN THE KITCHEN IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE SIDES OF THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE WALL COVERING BEHIND THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE AND FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN LOCATED AT THE HAND WASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER INSIDE OF THE LOW TWO DOOR REACH IN COOLING UNIT IN THE COOKING AREA. INSTRUCTED TO PROVIDE.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED THE STRIP AT BOTTOM OF THE FRONT ENTRANCE DAMAGED. INSTRUCTED TO REPLACE AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FOIL LINING ALL THE PIPES IN THE BASMENT STORAGE AREA. INSTRUCTED TO REMOVE ALL FOIL AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR INSECTS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED A BUILD UP OF DIRT AND GREASE ON THE SIDES OF THE COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD UP OF DIRT AND SMALL DEBRIS IN THE CORNERS OF THE WALLS IN THE FOOD PREP AREA AS WELL AS UNDER AND AROUND THE EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION SYSTEM AND FILTERS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS COOKED IN THE AREA AND THE FOOD CONTACT SURFACES BELOW.
  3. Toiles

    6 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED LARGE CONTAINERS IN THE REAR (SAID FLOUR) WITHOUT COMMON NAME. INSTRUCTED TO PROVIDE COMMON NAME FOR ITEMS IN LARGE FOOD STORAGE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARD BOARD LINING THE LOWER SHELVES OF THE COOKING UNITS IN THE REAR FOOD PREP AREA. INSTRUCTED REMOVE, CLEAN AND MAINTAIN AREAS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INSIDE OF THE LOWER REACH IN TWO DOOR COOLING UNIT IN THE KITCHEN WITH A BUILD UP OF FOOD DEBRIS ON THE BASE FLOOR OF THE UNIT AND FOOD SPLATTER ON THE DOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS UNDER THE FLAT COOK TOP IN THE KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED MISSING SELF CLOSING DEVICE ON THE RESTROOM DOOR LOCATED IN THE BASEMENT AREA. INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOOR IN THE FOOD PREP AREA IN THE REAR WITH A BUILD UP OF DIRT AND DEBRIS UNDER SINK, EQUIPMENT AND SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Réinspection des toiles

    0 infraction

  5. Toiles

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • EXTERIOR BACK ENTRANCE DOOR HAS SMALL OPEN GAPS ON BOTTOM AND SIDES OF THE DOOR WHICH ALLOWS FOR PESTS/INSECTS TO ENTER. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • DRAIN STOPPERS AT 3 COMPARTMENT SINK IS MISSING. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED EXCESSIVE WATER LEAKAGE UNDER THE HANDSINK WHEN WATER IS TURNED ON IN THE MAIN KITCHEN. FACILITY MUST REPAIR AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS DATED ON 6/27/22 HAS NOT BEEN CORRECTED. REPORT #2559960. #10) 6-301.14: OBSERVED NO HANDWASHING SIGNAGE IN BATHROOMS OR EXPOSED HAND WASHING SINK IN PREP AREA. INSTRUCTED TO PROVIDE. #36) 4-204.112(A, D): OBSERVED METAL STEM THERMOMTER ON SITE IS ONLY FOR PROBING ITEMS OVER 100F. INSTRUCTED TO PROVIDE ADDITIONAL PROBE THERMOMETER CAPABLE OF MEASURING TEMPERATURES FROM 0-100F. #55) 6-501.12: OBSERVED BUILD UP OF GREASE AND GRIME ON FLOOR AND WHEELS OF EQUIPMENT IN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION. #57) 2-102.13: OBSERVED ONE FEMALE EMPLOYEE WASHING DISHES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. #58) 2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  6. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT CONTAINING ALL NECESSARY ITEMS INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN BATHROOMS OR EXPOSED HAND WASHING SINK IN PREP AREA. INSTRUCTED TO PROVIDE.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETERS INSIDE PREP COOLERS. INSTRUCTED TO PROVIDE.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED METAL STEM THERMOMTER ON SITE IS ONLY FOR PROBING ITEMS OVER 100F. INSTRUCTED TO PROVIDE ADDITIONAL PROBE THERMOMETER CAPABLE OF MEASURING TEMPERATURES FROM 0-100F.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE EITHER UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD UP OF GREASE AND GRIME ON FLOOR AND WHEELS OF EQUIPMENT IN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED ALL LIGHTBULBS IN HOOD ARE BURNT OUT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BUILD UP OF GREASE ON HOOD AND FILTERS ABOVE COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED ONE FEMALE EMPLOYEE WASHING DISHES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  7. Toiles

    9 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE TCS FOODS; CHICKEN, STEAK, RICE, ETC., ARE BEING PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • MUST POST HANDWASHING SIGNAGE AT HAND SINKS IN BASEMENT, INSTRUCTED TO MAINTAIN.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE DATE MARKINGS ON READY TO EAT/ TCS FOODS PREPARED ONSITE AND HELD OVER 24 HOURS IN COOLERS. POST 7-DAY CONSUME BY DATES ON FOOD AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS IN REAR PREP AREA WITH COMMON FOOD NAMES; SUGAR, RICE, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINTS IN FOOD PREP AREA. INSTRUCTED THAT EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN EXCESSIVE GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND HEAVY EQUIPMENT IN PREP AREA, IN SUN PUMP ROOM, AND THROUGHOUT BASEMENT. INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN DUST ACCUMULATION FROM CEILING VENTS IN PREP AREA AND IN TOILET ROOMS. INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPLACE/REPAIR STAINED CEILING TILES IN TOILET ROOM. REPAIR MISSING WALL TILES AROUND INTERIOR DOOR FRAME IN REAR TOILET ROOM. ALSO, REPAIR PEELING PAINT FROM WALLS IN DINING AREA. INSTRUCTED TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN GREASE ACCUMULATION FROM HOOD FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO MAINTAIN.
  8. Toiles

    15 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS SAMOSA STEAK, COOKED CHICKEN, RICE SOUPS ETC. INSTRUCTED ABOVE THAT CITY OF CHICAGOCERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED.CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN PREP/DISHWASHING AREA COMPLETELY COVERED WITH BAGS OF FOOD, GLOVES BOXES, CUTTING BOARDS, FOOD CONTAINERS AND UTENSILS. INSTRUCTED MANAGER TO MAKE HAND WASHING SINK ACCESSIBLE AT ALL TIMES DURING OPERATION. MANAGER REMOVED ITEMS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS IN THE FRONT HOT HOLDING UNIT OBSERVED COOKED CHICKEN AT 111.7F, STEAM RICE AT 109.2F, FRIED FISH AND BEEF SAMOSA TEMPERATURE RANGING FROM 70.5F- 73.8F. MANAGER IMMEDIATELY AND VOLUNTARY DISCARDED FOOD APPROXIMATELY 29 LBS OF FOOD VALUE OF $200. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OPENING ON BOTTOM OF FRONT ENTRANCE DOOR. MUST SEAL OPENING TO PREVENT RODENT ENTRY.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS IN FOOD PREPARATION AREA. INSTRUCTED ABOVE THAT EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • CLOTS DE WIPING OBSERVÉS CONSERVÉS SUR LES TABLEAUX DE PREP. DOIVENT CONSERVER DES CLOTS WIPING DANS UNE SOLUTION SANITIZANTE EN CAS DE NON-UTILISATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED A TORN DOOR GASKET INSIDE 2-DOOR PREP COOLER IN MAIN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE CHEMICAL TEST TRIPS TO DETERMINE PROPER SANITIZING CONCENTRATION OF CHEMICAL SANITIZING SOLUTION. MANAGER PROVIDED CHEMICAL TEST KIT AT THE END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WATER DAMAGED CEILING TILES IN THE WASHROOM. MUST REPAIR/REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REMOVE CLUTTER AND UNNECESSARY ITEMS FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF FLOOR/WALL IN REAR PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE AND DIRT BUILD UP ON FLOOR UNDER AROUND AND CORNERS THROUGHOUT FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURN OUT LIGHT ABOVE PREP TABLE IN MAIN PREP AREA. MUST REPLACE AND MAINTAIN. MUST MAINTAIN ADEQUATE LIGHTING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENTS TROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
  9. Toiles

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. NO CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE, INSTRUCTED TO OBTAIN. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSTRUCTED HAND WASH SINK IN MAIN KITCHEN, FOUND HAND SINK COMPLETLTY COVERED WITH BAGS, FOOD CONTAINER, UTENSILS. INSTRUCTED TO KEEP HAND WASH SINK ALWAYS ACCESSIBLE DURING OPERATION. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • FISH AND BEEF PASTRY PIES HELD AT ROOM TEMPERATURE 84.4F IN A DISPLAY CASE. INSTRUCTED TO KEEP ALL HOT FOOD STORED AT 135F OR HIGHER. PRIORITY VIOLATION 7-38-005. 3LBS FOOD DISCARDED VALUED AT $10.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO FOOD MEASURING THERMOMETER IN FACILITY, INSTRUCTED MANAGER TO OBTAIN. A 90 DAY GRACE PERIOD IS GIVEN. NO CITATION ISSUE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • SHELVES, COUNTER TOPS, PREP TABLES THROUGH OUT FACILITY NOT CLEAN, FOOD DEBRIS GREASE AND TRASH NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN TRAINING FOR FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN.
  10. Toiles

    7 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • Observed no certified food service manager on site at time of inspection while potential hazardous foods, raw chopped liver, raw chicken, etc. were being prepared and or served. Instructed site that certified food service manager must be on site whenever potentially hazardous prepared and or served. Serious violation #7-38-012
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • Observed no chemical test kit on site during inspection. Instructed site to provide chemical test kit to determine proper sanitizing concentration of chemical sanitizing solution. Serious violation #7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed excessive rust buildup on top lid and bottom, floor portion of grease trap in food preparation area. Informed site that all surfaces must be smooth and easy cleanable. Instructed site to resurface said areas and ensure surface is smooth and easily cleanable. Maintain it all the time.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed food splatter and food debris on floor, under and around kitchen equipment, in kitchen prep area. Instructed manager to detail clean and maintain at all times.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed broken light shield in kitchen prep area. Instructed site to repair and maintain at all times. Observed Oak street side exit door sweep torn and broken. Door is considered rodent proof. Instructed site to repair and to maintain at all times.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Observed burned-out light directly above kitchen prep area and underneath hood vent system. Instructed site to repair and maintain it all times.
    • 44. UNIQUEMENT PERSONNEL AUTORISÉ DANS LA ZONE ALIMENTAIRE
      • Observed customer preparing meal at serving hot line, behind front counter, which was not self serving. Informed site that customers are not allowed behind or in food preparation areas. Instructed site to not allow customers in said areas. Maintain at all times.
  11. Plainte

    2 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Found the following foods at improper temperatures in the hot holding unit: 2lbs of tuna @ 88.9F; 1.5lbs of fish @ 69.0F; 3lbs of cooked spinach casserole @ 115.5F; 2lbs of cooked bean stew @ 119.3F; 2lbs of goat meat @ 89.6F; and 1lbs of bake bread (with egg and cheese) @ 48.8F. Instructed all potentially hazardous foods must be kept at 40F or less, or 140 or higher at all times. Operator voluntarily discarded denatured foods during inspection, totally $90 in value. Critical violation 7-38-005(a).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Found cardboard used as a floor mat in kitchen. Found grocery bags used to stored food in freezer. Found tin foil used as a liner on stove in kitchen. Must remove all cardboard, grocery bags and tin foil. All surfaces must be smooth, easily cleanable and non-porous. Must maintain same.
  12. Réinspection des toiles

    0 infraction

  13. Toiles

    6 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • AT TIME OF INSPECTION,OBSERVED EXPOSED HANDSINK IN FOOD PREP AREA WAS BLOCKED WITH BUCKETS AND BAGS OF FLOUR WHILE EMPLOYEES WERE PREPPING FOODS. INSTRUCTED TO MOVE SAID ITEMS AND KEEP THE HANDSINK ACCESSIBLE AT ALL TIMES FOR HANDWASHING. CRITICAL CITATION ISSUED: 7-38-030.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE GARBAGE DUMSPTER AREA NOT MAINTAINED,OBSERVED GARBAGE DUMPSTER OVERFLOWING WITH TRASH.MUST NOTIFY DISPOSAL CO FOR SERVICE AND MAINTAIN LIDS ON DUMPSTERS CLOSED AT ALL TIMES.SERIOUS VIOLATION 7-38-020.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010(B).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1537666 DATED:05/06/2015.. 32 NOTED THORN RUBBER GASKETS AT DOOR OF SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. 08/06/2015 34 INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE KITCHEN AND BASEMENT DRY STORAGE AREA. 08/06/2015 41 NOTED CLUTTER IN THE WATER HEATING ROOM AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN,ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.ALSO NOTED EMPLOYEE CLOTHING STORED ON SHELVING WITH DRY FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS. 08/06/2015 45 NOTED EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL EMPLOYEES FOOD HANDLER CERTIFICATE ON SITE AT ALL TIMES. 08/06/2015. INSTRUCTED TO CORRECT ALL NOTED VIOLATIONS BY 5/27/2016 AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE ALUMINUM FOIL LINERS AND CARDBOARD LINERS FROM KITCHEN SHELVINGS AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN HOOD ABOVE THE COOKING EQUIPMENTS AND MAINTAIN.
  14. Toiles

    7 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • NOTED EMPLOYEES WITH POOR HYGIENIC PRACTICES. NOTED EMPLOYEE WHILE WEARING GLOVES AND PREPARING FOOD REPAIRED THE HAND WASH SINK FAUCET, WENT TO THE FRONT PREP AREA AND GOT SOME PRODUCTS, THEN WENT BACK TO CONTINUE PREPARING FOOD, SCRATCHED HER HAIR ,TURNED ON THE STOVE WITH SAME GLOVES ON AND FINALLY REMOVED THE GLOVES AND WASHED HER HANDS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO ALWAYS WASH HANDS AND CHANGE GLOVES WHEN MOVING FROM ONE PREP AREA TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NOTED HAND WASH AT THE KITCHEN INACCESSIBLE WITH CONTAINERS OF FOOD AND A BAG OF RICE IN FRONT OF SINK. INSTRUCTED TO MAKE HAND WASH SINK ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED (RICE,CHICKEN,SOUPS ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED THORN RUBBER GASKETS AT DOOR OF SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE KITCHEN AND BASEMENT DRY STORAGE AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • NOTED CLUTTER IN THE WATER HEATING ROOM AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN,ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.ALSO NOTED EMPLOYEE CLOTHING STORED ON SHELVING WITH DRY FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NOTED EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL EMPLOYEES FOOD HANDLER CERTIFICATE ON SITE AT ALL TIMES.
  15. Réinspection des toiles

    0 infraction

  16. Réinspection des toiles

    6 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1490692 ON 7/17/14 NOT CORRECTED: 29/02 - PREVIOUS MINOR VIOLATION FROM REPORT #1324638 ON 8/27/13 NOT CORRECTED: 37/01 - SELF CLOSING DEVICE ON 1st FLOOR BATH DOOR NOT WORKING PROPERLY. MUST REPAIR AND MAINTAIN. CRITICAL VIOLATION 7-42-090.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FRONT AND REAR EXIT DOORS NOT RODENT PROOFED AND LIVE INSECTS ON THE PREMISES. OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE FRONT AND REAR EXIT DOORS. MUST RODENT PROOF THE DOORS. ALSO, OBSERVED APPROXIMATELY 50 LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE BASEMENT STORAGE AREA AND THE FIRST FLOOR DINING AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • VOIR VIOLATION #14.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE WIRE STORAGE RACKS NEXT TO THE COOKING EQUIPMENT, FOOD STORAGE CONTAINERS, INTERIOR OF PREP COOLERS.
    • 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
      • INSTALL A SELF-CLOSING DOOR DEVICE ON THE BASEMENT WASHROOM DOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A DRAIN LINE WATER LEAK BELOW THE 3 COMPARTMENT SINK. MUST REPAIR.
  17. Toiles

    6 infractions

    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1324638 ON 8/27/13 NOT CORRECTED: 37/01 - SELF CLOSING DEVICE ON 1st FLOOR BATH DOOR NOT WORKING PROPERLY. MUST REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED DIRTY SINGLE-USE ALUMINUM PANS STORED ABOVE THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO NOT REUSE SINGLE-USE ARTICLES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE WIRE STORAGE RACKS NEXT TO THE COOKING EQUIPMENT, FOOD STORAGE CONTAINERS, INTERIOR OF PREP COOLERS.
    • 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
      • INSTALL A SELF-CLOSING DOOR DEVICE ON THE BASEMENT WASHROOM DOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A DRAIN LINE WATER LEAK BELOW THE 3 COMPARTMENT SINK. MUST REPAIR. OBSERVED PLASTIC BAGS USED TO STOP THE WATER FROM DRAINING AT THE 3 COMPARTMENT SINK. MUST PROVIDE 3 SINK STOPPERS AT THE SINK.
  18. Toiles

    6 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • FOUND THE EXPOSED HAND SINK IN THE PREP AREA NOT WORKING PROPERLY (WILL NOT DRAIN, COMPLETELY CLOGGED). EMPLOYEE'S CAN'T PROPERLY WASH THEIR HANDS.INSTRUCTED MANAGER TO FIX DRAIN AND MAINTAIN AT ALL TIMES. CITATION ISSUED #7-38-030.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY CERTIFIED FOOD MANAGER ON DUTY WHLIE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS GOAT, BEAN, CHICKEN. CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREP,PREPARE AND SERVED. SERIOUS CITATION ISSUED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS IN THE KITCHEN AND IN THE BASEMENT STORAGE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL AT THE MOP SINK NEEDS CLEANING AND REPAIRING (BROKEN TILES & HOLES IN WALL). ALSO LIGHT SHIELDS ABOVE PREP AREA NEEDS CLEANING TO REMOVE DEBRIS.
    • 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
      • SELF CLOSING DEVICE ON 1st FLOOR BATH DOOR NOT ISN'T WORKING PROPERLY. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FILTER ABOVE COOKING EQUIPMENT NEED CLEANING TO REMOVE GREASE.
  19. Plainte

    6 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • (7-38-010A) POOR HYGIENIC PRACTICES. OBSERVED THE COOK WASH HIS FINGERS AT THE MIDDLE SINK OF THE 3-COMPARTMENT SINK, WITH LITTLE RUNNING WATER, THEN PROCEEDED TO PUT THE RUBBER GLOVES ON. INSTRUCTED TO PROPERLY WASH HANDS AT HANDSINK. 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.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • (7-38-012) NO ONE ON PREMISES WITH A FOOD SANITATION CERTIFICATE WHILE PREPPING, COOKING, SERVING POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF, PASTA). INSTRUCTED TO HAVE SUCH PERSON, ANYTIME THESE PROCESSES ARE BEING DONE. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING NEED CLEANING: INTERIOR FLOOR OF COOLERS, BOTTOM SHELF OF STEAMTABLE, CAPPUCCINO MACHINE & AREAS AROUND IT, EXTERIOR OF GREASE TRAP-DUE TO DIRT/FOOD DEBRIS, GREASE OR DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ALL STOCK/SUPPLIES UNDER SHELVINGS MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 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 DOORS MUST BE SELF-CLOSING & MISSING WATER TANK COVER (1ST FLOOR) MUST BE REPLACED. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL FOODHANDLERS WORKING AROUND OPEN FOOD, MUST HAVE HAIR RESTRAINTS . All employees shall be required to use effective hair restraints to confine hair.

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