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MON AMI GABI

2300 N LINCOLN PARK WEST, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

MON AMI GABI a été inspecté 21 fois par Chicago Department of Public Health depuis le 14 juin 2010. La dernière inspection, le 15 juin 2026, a relevé 16 infractions.

5 des 21 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 16 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments 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.

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 7 fois dans 4 inspections distinctes, la plus récente le 15 juin 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 5 fois dans 4 inspections distinctes, la plus récente le 15 novembre 2016. Par exemple : LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 4 fois dans 3 inspections distinctes, la plus récente le 15 juin 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 19 mai 2014. Par exemple : GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS

  • 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 34 fois dans 12 inspections distinctes, la plus récente le 15 juin 2026. Par exemple : UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES

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.

21 inspections

  1. Plainte

    16 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED TWO INSTANCES OF POOR HYGIENIC PRACTICES BY EMPLOYEES. NOTED THE DISHWASHER HANDLING DIRTY DISHES THEN HANDLE CLEAN DISHES COMING OUT OF THE DISH MACHINE FIRST WITH BARE HANDS AND THEN AGAIN AFTER BEING TOLD TO USE GLOVES, NOT CHANGING THE GLOVES WHILE HANDLING DIRTY THEN CLEAN DISHES. ALSO NOTED AN EMPLOYEE CLEANING OUT A ONE COMPARTMENT PREP SINK BEFORE BEING USED TO WASH LETTUCE THEN WITHOUT REMOVING GLOVES USED TO CLEAN THE SINK, HANDLE FOOD CONTACT ITEMS SUCH AS PLASTIC WRAP FOR FOOD. REVIEWED WITH MANAGEMENT PROPER GLOVE USAGE AND WHEN TO WASH HANDS. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED PREPARED TCS FOODS SUCH AS MOREL MUSHROOM CREAM AND CREME FRESH WITH AN EXPIRATION DATE OF 6/13 INSIDE THE WALK-IN COOLER. REVIEWED DATE LABELING FOR PREPARED TCS FOODS MUST NOT EXCEED 7 DAYS. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST PROVIDE A SPLASH GUARD ON THE RIGHT SIDE OF THE COOKS LINE HAND WASHING SINK BETWEEN THE SINK AND STORED FOOD PANS.
    • 40. FONDS PERSONNELS
      • ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
    • 40. FONDS PERSONNELS
      • NOTED SEVERAL EMPLOYEES PASSING THROUGH FOOD PREPARATION AREAS WITH "STREET" CLOTHING, NO HAIR RESTRAINT, ENTERING THE DISHWASHING AREA TO DISPOSE OF DINNER DISHES. REVIEWED GOOD HYGIENIC PRACTICES AND EMPLOYEES WITH STREET CLOTHING NOT ALLOWED IN FOOD PREP AREAS.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • NOTED PRESET TABLES WITH EXPOSED FLATWARE AND OPEN GLASSES. INSTRUCTED TO PROTECT TABLEWARES FROM CONTAMINATION.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL STORED ITEMS UNDER THE BAR MUST BE ELEVATED FROM TE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED THE COOKS LINE CUTTING BOARDS IN EXTREMELY POOR REPAIR WITH DEEP BLACKENED GROOVES ON BOTH SIDES. INSTRUCTED TO RESURFACE OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED PEELING BLUE TAPE ON THE SHELVING DIRECTLY ABOVE THE COOKS LINE CUTTING BOARDS. INSTRUCTED TO REMOVE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED USED SCALLOP SHELLS BEING USED AS BAKING/SERVING CONTAINER FOR OYSTERS. OBSERVED SCALLOP FILLED SHELLS INSIDE THE WALK-IN COOLER AND FOOD ENCRUSTED SHELLS BEING STORED AMONG CLEAN DISHES/UTENSILS. SHELLS UNABLE TO BE PROPERLY WASHED, RINSED AND SANITIZED. MUST NOT USE USED SHELLS. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NOTED OVER-SIZED PLASTIC FOOD PREP CONTAINER UNABLE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. THREE COMPARTMENT SINK NOT LARGE ENOUGH. MUST PROVIDE A LARGER THREE COMPARTMENT SINK FOR THE OVER-SIZED POTS, REMOVE ALL OVER-SIZED FOOD CONTAINERS OR PROVIDE A WRITTEN PROCEDURE TO DEMONSTRATE AN EFFECTIVE MEANS TO WASH, RINSE AND SANITIZE SUCH POTS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE TINFOIL AS LINER FOR SHELVING N THE COOKS LINE. SHELVING MUST BE SMOOTH AND CLEANABLE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE EMPLOYEE WOMAN'S WASHROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOOR UNDER THE KITCHEN THREE COMPARTMENT SINK AND AROUND THE SINK GREASE TRAP DIRTY WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.----MISSING CEILING IN THE HALLWAY ABOVE THE ENTRANCE TO THE WALK-IN COOLER AND THREE COMPARTMENT SINK DISHWASHING AREA WITH EXPOSED PIPING AND DIRTY VENTILATION SYSTEM. MUST PROVIDE A SMOOTH, CLEANABLE CEILING THROUGHOUT THE HALLWAY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
  2. Toiles

    0 infraction

  3. Toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CUTTING BOARDS IN KITCHEN PREP AREA WITH STAINS AND CUTS. INSTRUCTED TO REFINISH TO SMOOTH CLEANABLE SURFACE OF REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED CLUTTERED BASEMENT LIQUOR STROAGE ROOM. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    • 58. FORMATION D ' ALLERGÈNE
      • NOTED CERTIFIED FOOD MANAGERS WITH OUT PROOF OF ALLERGEN TRAINING. ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  4. Non-inspection

    0 infraction

  5. Réinspection des toiles

    1 infraction

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-501.114 (F: 3 & 4) OBSERVED NO CHLORINE DETECTED AT THE FINAL RINSE OF THE LOW-TEMPERATURE DISH MACHINE, WHICH IS ONLY USED FOR GLASSWARE. PRESENTLY UNIT IS NOT USED DUE TO THE BAR NOT OPERATING. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION 7-38-025. ON 10-14-22 UNIT REMAINS TAGGED.PRESENTLY 0PPM
  6. Toiles

    7 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY POTS PUT THEM THRU THE HIGH TEMP DISH MACHINE (RINSED HIS HANDS WITH WATER SPRAY), AND WITHOUT PROPER HAND WASHING, HANDLED AND STORED CLEAN POTS. MUST WASH HANDS ONLY AT THE HANDWASHING SINK. MUST WASH HANDS WITH EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE PRIORITY CITATION:7-38-010, CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO PAPER TOWELS WERE PROVIDED AT THE HANDWASHING SINK IN THE PREP AREA WHILE FOOD WAS PREPARED. UPON MY REQUEST MANAGER PROVIDED A PAPER TOWEL AT SAID SINK. FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED NO CHLORINE DETECTED AT THE FINAL RINSE OF THE LOW-TEMPERATURE DISH MACHINE, WHICH IS ONLY USED FOR GLASSWARE. PRESENTLY UNIT IS NOT USED DUE TO THE BAR NOT OPERATING. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION 7-38-025.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BROKEN RUBBER GASKET INSIDE AT TWO DOORS OF REACH-IN COOLERIN PREP AREA AND WALK-IN COOLER IN BASEMENT. REPAIR/REPLACE
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • THREE-COMPARTMENT SINK SLOWLY DRAINING. REPAIR ISSUE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALL CAULKING ALONG THE PREP TABLE IS IN POOR REPAIR, CRACKED/DAMAGED. MUST REPLACE. MISSING CEILING TILES IN DISHROOM, PROVIDED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • PROTECTIVE LIGHT SHIELD HANGING FROM CEILING ABOVE HIGH TEMP DISHMACHINE.REPLACE
  7. Plainte

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HANDWASHING SINK INSTALLED AT PREP AREA IN BASEMENT. AT MENTIONED AREA OBSERVED A SLICE MEAT, ICE CREAM MAKER ETC. MUST INSTALL HANDWASHING SINK WITH HOT COLD RUNNING WATER, ALSO PROVIDE SOAP AND PAPER TOWELS/HAND DRYING DEVICE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-005,NO CITATION ISSUED
    • 40. FONDS PERSONNELS
      • OBSERVED COOK WITH BEARD AND WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NOTED USED LARGE POTS STORED AT STORAGE AREA. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE SAID UTENSILS -
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GREASE INSIDE THE DEEP FRYER,INSTRUCT TO CLEAN AND MAINTAIN
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • SMALL HOLE/RUST ON GREASE TRAP CONTAINER UNDER THREE COMPARTMENT SINK.INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • BROKEN MISSING GROUT ON FLOOR TILES IN THE KITCHEN,RE-GROUT SAID FLOOR.SURFACE MUST BE SMOOTH AND CLEANABLE. BROKEN WITH BLACK SLIME SUBSTANCE ON CAULKING BETWEEN THE WALL AND HIGH TEMP DISH MACHINE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DEBRIS AND GRIME UNDER THREE COMPARTMENT SINK,GREASE ON FLOOR UNDER DEEP FRYER.DETAIL CLEAN FLOOR ALONG BASEBOARD,UNDER EQUIPMENT AND CORNERS IN PREP,DISH ROOM AND BASEMENT AREA.CLEAN AND MAINTAIN
  8. Réinspection de la plainte

    0 infraction

  9. Plainte

    2 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK ACCESSIBLE OR ADJACENT TO 3 COMPARTMENT SINK AREA IN REAR DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK AT SAID AREA. PRIORITY FOUNDATION VIOLATION# 7-38-030(C) NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE INSIDE WALK IN COOLER UNIT ADJACENT TO DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.
  10. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK ACCESSIBLE OR ADJACENT TO 3 COMPARTMENT SINK AREA IN REAR DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK AT SAID AREA. PRIORITY FOUNDATION VIOLATION# 7-38-030(C) NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT AND TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, BEEF STEW, ETC. STORED IN WALK IN COOLER WITHOUT PROPER LABEL/DATE. INFORMED MANAGER THAT READY TO EAT AND TIME AND/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABEL WITH DATE AND COMMON NAME. INSTRUCTED MANAGER TO PROVIDE DATE AND COMMON NAME/DATE. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO STEM THERMOMETER ON SITE TO DETERMINE INTERNAL TEMPERATURE OF TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) ON SITE. INSTRUCTED MANAGER TO PROVIDED. MAINTAIN AT ALL TIMES. NO CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED GLASS WARE STORED UPRIGHT AT SHELVING UNITS AT BAR AREA. INFORMED MANAGER THAT GLASS WARE STORED UPRIGHT ON AT BAR AREA MUST BE PROTECTED DURING STORAGE FROM CONTAMINATION. INSTRUCTED MANAGER TO STORE GLASS WARE ITEMS ON TABLES INVERTED OR UPSIDE DOWN TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED PRE SET GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREA NOT PROTECTED. INFORMED MANAGER THAT PRE SET CUTLERY AND GLASS WARE STORED UPRIGHT ON TABLES MUST BE PROTECTED DURING STORAGE FROM CONTAMINATION. INSTRUCTED MANAGER TO STORE GLASS WARE ITEMS ON TABLES INVERTED OR UPSIDE DOWN AND TO STORE FLATWARE IN DINNER LINENS TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON ICE MACHINE IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO IDENTIFY BACK FLOW PREVENTER DEVICE OR INSTALL. MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED RAW UNFINISHED DRY WALLS IN WINE STORAGE ROOM IN BASEMENT. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
  11. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL FOOD CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING (PREP AREA). INSTRUCTED TO MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR/REPLACE CUTTING BOARDS IN PREP AREA, DARK GROOVES AND STAINS PRESENT. MUST REPAIR DOOR GASKET ON WALK IN COOLER IN BASEMENT. ALSO, STAIN OR PAINT RAW WOOD STORAGE RACK IN LIQUOR CLOSET IN BASEMENT. INSTRUCTED TO MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS THE INTERIOR CONTACT SURFACE OF THE 1-DOOR REACH IN FREEZER BASEMENT. ALSO, CLEAN DEBRIS FROM SODA CADDY AT BAR. INSTRUCTED TO MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST RE-GROUT FLOOR IN FRONT OF GRILL/OVEN IN PREP AREA AND CLEAN FLOOR DRAIN AT SAID AREA. CLEAN DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT, ALONG WALL BASES THROUGHOUT PREP AREA, BEHIND BAR, AND UNDER DISH MACHINE. INSTRUCTED TO MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR/REPLACE STAINED CEILING TILES IN PREP AREA NEAR REAR EXIT DOOR. ALSO, CLEAN SPIDER WEBS FROM WALL FIXTURES THROUGHOUT DINING AREA. INSTRUCTED TO MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST DETAIL CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER FROM AROUND REAR EXIT DOOR AND AT THE TOP OF STAIRCASE LEADING TO THE BASEMENT. INSTRUCTED TO MARITAIN.
  12. Toiles

    0 infraction

  13. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Inspector Comments: MUST REMOVE RUST FROM EXTERIOR OF GREASE TRAP AT 3- COMP SINK IN DISH WASHING ROOM.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR OF ALL COOKING EQUIPMENT AND INTERIOR OF FRYER CABINET,WHEEL BASES AND PIPES OF ALL COOKING EQUIPMENT AND DISH MACHINE(FRYER,OVENS,GRILL, GRILL TABLE,)DELIME DISH MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,DISH MACHINE AREA,DINING AREA UNDER SEATING.MUST GROUT FLOOR UNDER COOLERS,COFFEE STATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Inspector Comments: MUST REPAIR OR REPLACE LOOSE CAULK NEAR 1- DOOR REACH IN COOLER NEAR COOKING EQUIPMENT,DAMAGED WALL IN BASEMENT BEHIND ICE MACHINE,LOOSE WALL PANEL,GAP AT WALL & MISSING BASE AT DISH MACHINE.MUST CLEAN GREASE AND FOOD DEBRI BUILD UP ON WALL BASES IN PREP AREA AND DISH MACHINE AREA,HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND SINK IN EMPLOYEEES TOILETROOM.
  14. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED IMPROPER TEMPERATURE OF 1- DOOR REACH IN COOLER AT 44.9F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW. ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF 1- DOOR REACH IN COOLER .1.5 LBS. COOKED CHICKEN 43.6F 11/14/16,4LBS. COOKED ONIONS 49.3F 11/8/16,1LB. GROUND BEEF 46.6F 11/14/16,7 OZ. SLICED TOMATOES 44.9F,1.2 LBS. WATERCRESS 44.4F.ALSO IN WALK IN COOLER 15LBS. COOKED LAMB SHANKS 46.0F-46.9F .PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD FOODS HOLDING AT 40.0F OR BELOW.APPX.23.4LBS. $128.50.(CRITICAL 7-38-005A)
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF BASEMENT ICE MACHINE THAT HAS A PINK BUILD UP ON INTERIOR WALLS AND INTERIOR PARTS THAT IS TOUCHING THE ICE ALSO BLACK BUILD UP AROUND EXTERIOR SHOOT ON INTERIOR OF MACHINE .OBSERVED INSULATION AND CAULKING IS LOOSE ON INTERIOR OF MACHINE.MUST REMOVE ICE ,CLEAN AND SANITIZE ICE MACHINE,REPAIR CAULKING AND INSULATION.(SERIOUS 7-38-005A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE RUST FROM EXTERIOR OF GREASE TRAP AT 3- COMP SINK IN DISH WASHING ROOM.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR OF ALL COOKING EQUIPMENT AND INTERIOR OF FRYER CABINET,WHEEL BASES AND PIPES OF ALL COOKING EQUIPMENT AND DISH MACHINE(FRYER,OVENS,GRILL, GRILL TABLE,)DELIME DISH MACHINE
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,DISH MACHINE AREA,DINING AREA UNDER SEATING.MUST GROUT FLOOR UNDER COOLERS,COFFEE STATION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR OR REPLACE LOOSE CAULK NEAR 1- DOOR REACH IN COOLER NEAR COOKING EQUIPMENT,DAMAGED WALL IN BASEMENT BEHIND ICE MACHINE,LOOSE WALL PANEL,GAP AT WALL & MISSING BASE AT DISH MACHINE.MUST CLEAN GREASE AND FOOD DEBRI BUILD UP ON WALL BASES IN PREP AREA AND DISH MACHINE AREA,HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND SINK IN EMPLOYEEES TOILETROOM
  15. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED SAUCES 2LBS.MERLO SAUCE 52.1F,2LBS.BOULINAISSE SAUCE47.6F,5LBS.AUPOIVEI SAUCE 48.9F-50.0F IN REACH IN COOLER AND 5 GALLONS OF COOKED ONION SOUP 50.8F ALL DATED 6/20/16.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.50.5LBS.$380.(CRITICAL 7-38-005A)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST INVERT MULTIUSE UTENSILS ON OVER HEAD SHELF IN DISH MACHINE AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE FOIL FROM ALL EQUIPMENT SURFACES IN PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM WHEEL BASES OF COOKING EQUIPMENT,FRYER CABINET,PREP TABLES,EXTERIOR OF REACH IN COOLER,STOVE & FRYER CABINET,DISH RACKS,EXTERIOR OF DISH MACHINE,UNUSED EQUIPMENT IN BASEMENT DRY FOOD STORAGE AREA AND COVER,ICE BIN AT BAR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR IN PREP AREAS,DISH MACHINE AREA,DRY FOOD STORAGE AREA,BAR AREA & 3- COMP SINK AREA,FLOOR DRAINS.MUST GROUT FLOOR IN DISH MACHINE AND 3- COMP SINK AREA.MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN BASEMENT DRY FOOD STORAGE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN LIGHT SHIELDS IN DISH WASHING AREA,WALLS IN PREP AREAS,3- COMP SINK AREA,WALLS IN EMPLOYEES TOILETROOM.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN EMPLOYEES TOILET ROOM.MUST REPAIR OR REPLACE STAINED CEILING TILES IN DISH MACHINE AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR OR REPLACE LEAKY STOPPER HANDLE ON 3- COMP SINK.
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    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED APPROXIMATLY 1LB OF SALMON TO BE USED FOR TARTARE WITHIN REFRIGERATOR VALUED AT $7.OO AT 63.0F. SALMON WAS DISCARDED. CRITICAL VIOLATION 7-38-005 (A)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GASKETS UNCLEAN ON ALL REACH IN REFIRGERATORS. 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 FLOORS UNDER DISH MACHINE VERY UNCLEAN. FLOORS NEED TO BE CLEANED IN DETAIL UNDER AND BEHIND ALL COOKING EQUIPMENT, 3 COMPARTMENT SINKS, ALONG WALLS AND IN CORNERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ALL FLOOR DRAINS UNCLEAN WITH DIRT AND DEBRIS. CLEAN AND MAINTAIN ALL FLOOR DRAINS. OBSERVED FLOOR DRAIN COVERS IN DISREPAIR. REPAIR ALL FLOOR DRAIN COVERS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HOLE IN CEILING IN REAR EXIT RAMP LEADING TO OUTSIDE GARBAGE OFF OF DISH ROOM. OBSERVED CEILING TILES OVER MAIN COOKING LINE VERY UNCLEAN AND SOILED. MUST REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • AOBSERVED ALL FLOOR DRAINS UNCLEAN WITH DIRT AND DEBRIS. CLEAN AND MAINTAIN ALL FLOOR DRAINS. OBSERVED FLOOR DRAIN COVERS IN DISREPAIR. REPAIR ALL FLOOR DRAIN COVERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LEAK UNDER DISH WASHING 1 COMPARTMENT SINK WHERE SPRAYER IS LOCATED. REPAIR AND MAINTAIN. OBSERVED ADDITIONAL EXPOSED HAND SINK IN NEEDED NEAR 3 COMPARTMENT SINK AND DISH MACHINE. ONLY EXPOSED HANDSINK IS GREATER THAN 25 FT AWAY AND NOT CONVENIENT OR ACCESSIBLE FOR DISHWASHERS.
  17. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL A SPLASH GAURD ON THE RIGHT SIDE OF THE EXPOSED HAND SINK IN THE PREP AREA. MUST PROVIDE A LID FOR THE ICE BIN BEHIND THE BAR. CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMNET SINK AND THE WASHBOWL SINK IN THE EMPLOYEE'S WASHROOM WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. MUST RE CAULK AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN THE FLOOR ALONG THE WALL BASE, ALL CORNERS BEHIND THE BAR AND MAINTAIN. MUST RE SEAL THE FLOOR IN THE FOOD STORAGE ROOM IN THE BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR THE CEILING AND WALLS ABOVE THE ICE MAKER IN THE BASEMENT. MAKE IT SMOOTH EASILY CLEANABLE. MUST SEAL THE GAP AROUND THE PIPE ON THE WALL ABOVE THE DRY FOOD STORAGE SHELVES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK ON THE PIPE UNDER THE THREE COMPARTMENMT SINK. MUST REPAIR TO STOP THE LEAK. MUST INSTALL A MOP SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND A BACK FLOW PREVENTER DEVICE ON THE FAUCET. MUST INSTALL A DIPPER WELL FOR THE HAND SCCOP ICE CREAM,
  18. Plainte

    0 infraction

  19. Plainte

    6 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • NO KNOWN SOURCE OF ORIGIN. FOUND RAW SHELLFISH(MUSSELS) IN A CONTAINER INSIDE THE WALK IN COOLER WITH OUT TAG ATTACHED TO THE CONTAINER. INSTRUCTED MANAGER THAT ALL RAW SHELLFISH MUST HAVE A TAG ATTACHED TO IT DURING STORAGE INSIDE THE WALK IN COOLER. AND MUST BE KEPT FOR 90 DAYS AFTER, COOKING THE SHELLFISH. CITATION ISSUED CRITICAL 7-38-005(B2). MANAGER DENATURED THE SAID PRODUCT WORTH $70.00 AND TOTAL 4 LBS.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. LID WITH FRESH GREASE AND DEBRIS ALL OVER. INSTRUCTED MANAGER THAT OUTSIDE GREASE CONTAINER LID MUST BE CLEAN AND MAINTAINED ALL THE TIMES. CITATION ISSUED SERIOUS 7-38-020. MANAGER ASKED ONE OF HER EMPLOYEE TO GO OUT AND CLEAN THE OUTSIDE GREASE CONTAINER DURING INSPECTION.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL CLEAN SINGLE SERVICE UTENSILS,POTS,PANS, TRAYS,FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN IN DETAIL THE FLOOR AROUND THE CO2,AND ALONG THE WALL BASE ALL CORNER IN THE SAME AREA ,BY THE ICE NACHINE AND WALK IN COOLER AREA IN THE BASEMENT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOOD/VENT ABOVE THE DISH MACHINE WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SLOW DRAINING OF THE WASHBOWL SINK( ONE OUT OF TWO) SINK INSIDE THE WOMENS WAHROOM. MUST REPAIR TO HAVE AWELL DRAINING SINK.
  20. Toiles

    1 infraction

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN VENTILATION FANS INSIDE REFRIGERATION UNITS IN 1ST FLOOR KITCHEN AREA.
  21. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOODS IN BASEMENT MUST BE LABELED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WALL CAULKING AT EMPLOYEE WASHROOM WASH BOWL CRACKED AND IN POOR REPAIR. MUST REPLACE.
    • 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. INTERIOR ICE BIN OF ICE MACHINE, MUST CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD END CAPS MISSING ON SHIELDS ABOVE BASEMENT ICE MACHINE AND HALLWAY TO WALK IN COOLER.
    • 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. MUST INSTALL EXPOSED HAND SINK IN BASEMENT DRY STORAGE ROOM WHERE FOOD PREP SLICER, LARGER FOOD PROCESSOR AND SORBET MAKER ARE BEING USED OR REMOVE ALL FOOD PREP EQUIPMENT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE FOR SALAD PREP COOLER.

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