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MS. EGGROLL

4513 N SHERIDAN RD, CHICAGO, IL 60640 · Restaurant

Résumé des inspections

MS. EGGROLL a été inspecté 30 fois par Chicago Department of Public Health depuis le 19 août 2010. La dernière inspection, le 13 juillet 2026, a relevé 3 infractions.

1 des 30 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 5 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Ravageurs et Lavage des mains et hygiène du personnel.

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 11 fois dans 9 inspections distinctes, la plus récente le 13 juillet 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 10 fois dans 10 inspections distinctes, la plus récente le 12 janvier 2021. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 5 fois dans 5 inspections distinctes, la plus récente le 13 novembre 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 14 octobre 2014. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 13 juillet 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

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.

30 inspections

  1. Plainte

    3 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS WITH NO HANDLE USED FOR SCOOPING AND SERVING FOOD INSIDE THE REFRIGERATION UNIT. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED HEAVY ICE BUILT UP INSIDE THE UPRIGHT FREEZER ON SHELVES. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT.
  2. Toiles

    2 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
  3. Plainte

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK IN FRONT PREP/COOKING AREA AND INSIDE THE WASHROOM.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SIDES OF STORAGE SHELVES WITH DRIED FOOD SPILLAGE IN FRONT PREP/COOKING AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ADDITIONAL CLEANING OF INTERIOR SURFACES OF REFRIGERATOR AND REACH-IN COOLER WITH GREASE ACCUMULATION INFRONT PREP/COOKING AREA.
  4. Plainte

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INSTRUCTED TO DETAIL AND MAINTAIN CLEAN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS IN THE FOOD PREP AREA AND IN REAR STORAGE/DISHWASHING AREA.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO LABEL SOME FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, FLOUR, SUGAR ETC)
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP AND STORAGE SHELVES INFRONT PREP AND IN REAR STORAGE/DISHWASHING AREA
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS WITH EXCESSIVE GREASE ACCUMULATION IN REAR PREP/DISHWASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND PIPES WITH EXCESSIVE GREASE ACCUMULATION ABOVE COOKING EQUIPMENT INFRONT PREP/COOKING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT FRONT AND REAR PREP/DISHWASHING AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • KITCHEN HOOD VENTILATION IN POOR REPAIR, HOOD FAN DOES NOT CLEAR SMOKE IN THE KITCHEN WITH CRANKING SOUND. INSTRUCTED TO FIX.
  5. Toiles

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TOWEL USED AS LINER NEXT TO COOKING EQUIPMENT/STOVE. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES INSIDE ALL COOLERS ESPECIALLY INTERIOR SURFACES OF 2 DOOR REACH-IN COOLER WITH BLACK MOLDLIKE BUILD UP AND GREASE INFRONT PREP/COOKING AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SIDES OF COOKING EQUIPMENT, INTERIOR AND EXTERIOR SURFACES OF (2) HANDSINK AND 3 COMPARTMENT SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND PIPES WITH EXCESSIVE GREASE ACCUMULATION ABOVE COOKING EQUIPMENT INFRONT PREP/COOKING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH FOOD SPILLAGE AROUND FRONT PREP/COOKING AREA.
  6. Toiles

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUST ON SHELVES IN REACH-IN COOLER, LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND MAINTAIN IN GOOD REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEBRIS ON FLOOR UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
  7. Toiles

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • VENTILATION HOOD WITH ACCUMULATED GREASE BUILD UP. MUST CLEAN AND MAINTAIN VENTILATION HOOD.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD AND GREASE BUILD UP UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN FLOOR.
  8. Toiles

    10 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 -
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED IMPROPER DATE MARKING ON TCS FOOD STORED LONGER THAN 24 HRS ON VARIOUS ITEMS: COOKED CHICKEN, BEEF, SHRIMP AND CHICKEN WINGS. INSTRUCTED MANAGER TO PROVIDE USE BY DATE ALONG WITH THE PREP DATE HELD NO LONGER THAN 7 DAYS.PRESENTLY OWNER PUT DISCARDING LABEL ON TCS FOODS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • LABELS WITH COMMON NAME IS NEEDED AT DRY FOOD CONTAINERS: SUGAR,SALT,ETC.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD COCKROACHES AND INSECTS IN VARIOUS AREAS OF RESTAURANT: FRONT PREP UNDER TABLE, BEHIND REFRIGERATOR BY REAR DOOR ANDBEHIND THE RADIATOR IN REAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • PLASTIC SINGLE USE UTENSILS USED FOR CUSTOMERS MUST BE PROPERLY STORED: INVERTED THEM, TO MINIMIZE SOURCE OF CONTAMINATION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXTERIOR OF COOKING EQUIPMENT,EXTERIOR AND INTERIOR OF REACH-IN COOLER WITH EXCESS GRIME AND GREASE.INSTRUCTED TO CLEAN AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED SINK STOPPERS ARE NEEDED AT 3 COMPARTMENT SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOOR TILES THROUGHOUT THE PREMISES IS STICKY AND GREASY,CLEAN AND MAINTAIN
  9. Toiles

    7 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • ESTABLISHMENT ONLY PROVIDED SOME OF THE SUPPLIES (GLOVES, APRON, SANITIZING SOLUTION, PAPER TOWELS, DISPOSABLE MOP). INSTRUCTED MANAGER TO PROVIDE THE ALL THE NECESSARY ITEMS AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HANDWASHING SIGN POSTED AT HANDWASHING SINK IN REAR AND AT BATHROOM. INSTRUCTED TO PROVIDE.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED IMPROPER DATE MARKING ON TCS FOOD STORED LONGER THAN 24 HRS ON VARIOUS ITEMS: COOKED CHICKEN, BEEF, SHRIMP AND CHICKEN WINGS. INSTRUCTED MANAGER TO PROVIDE USE BY DATE ALONG WITH THE PREP DATE HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO METAL STEM THERMOMETER ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 20 DEAD COCKROACHES IN VARIOUS AREAS OF RESTAURANT: FRONT PREP UNDER TABLE, BEHIND REFRIGERATOR BY REAR DOOR AND UNDER HAND SINK IN REAR. INSTRUCTED TO CLEAN AND REMOVE COCKROACHES FROM ESTABLISHMENT.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO LID ON TRASH CAN IN BATHROOM. INSTRUCTED TO PROVIDE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE NOT CORRECTED FROM 12/28/2018, INSPECTION REPORT #2243895. #58- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  10. Réinspection de la plainte

    3 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 58. FORMATION D ' ALLERGÈNE
      • MANAGERS D'ALIMENTAIRES CERTIFIÉS REMARQUES SUR LE DROIT N'A PAS DE CERTIFICATION DE FORMATION D'ALLERGÈNE. GESTION INSTRUCTE QUE TOUTES LES GESTIONNAIRES DU SERVICE ALIMENTAIRE SONT REQUISES D'AVOIR LA CERTIFICATION DE FORMATION D'ALLERGEN.
  11. Réinspection des toiles

    5 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 STILL NOTED EVIDENCE OF COCKROACH INFESTATION, OVER 25 LIVE COCKROACHES, THROUGHOUT PREMISE AT THE FOLLOWING AREAS:- -UNDER PREP TABLES AT THE KITCHEN AND REAR PREP AREAS. -ON WALLS THROUGHOUT ESTABLISHMENT -AT DOORS OF REFRIGERATION UNITS. -WALLS BETWEEN REFRIGERATION UNITS. -AT THE 3 COMPARTMENT SINK AND REAR HAND WASH SINKS -UNDERNEATH THE REAR PREP TABLE. -BEHIND COOKING EQUIPMENT. -INSIDE WASHROOM. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND UTENSILS/EQUIPMENT. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND TO ELIMINATE COCKROACHES. PRIORITY VIOLATION 7-38-020(A).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17(A) STILL NOTED THE FOLLOWING:- -MULTIPLE HOLES AND OPENING THROUGHOUT WALLS, CEILINGS ALONG PIPING STILL INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PEST, CLEAN AND MAINTAIN ALL WALLS.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  12. Réinspection de la plainte

    9 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A).
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 STILL NOTED EVIDENCE OF COCKROACH INFESTATION, OVER 40 LIVE COCKROACHES, THROUGHOUT PREMISE AT THE FOLLOWING AREAS:- -UNDER PREP TABLES AT THE KITCHEN AND REAR PREP AREAS. -ON WALLS THROUGHOUT ESTABLISHMENT -INSIDE REFRIGERATION UNIT GASKETS AND DOORS OF REFRIGERATION UNITS. -WALLS BETWEEN REFRIGERATION UNITS. -AT THE 3 COMPARTMENT SINK AND REAR HAND WASH SINKS -UNDERNEATH THE REAR PREP TABLE. -BEHIND COOKING EQUIPMENT. -INSIDE WASHROOM. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND UTENSILS/EQUIPMENT. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND TO ELIMINATE COCKROACHES. PRIORITY VIOLATION 7-38-020(A).
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-201.11 NOTED TORN RUBBER GASKET INSIDE DOOR OF REFRIGERATION UNIT AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15(B) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17(A) STILL NOTED THE FOLLOWING:- -DIRTY AND DUSTY CEILING FANS (VENTS) AT THE REAR AND FRONT PREP AREAS. -MULTIPLE HOLES AND OPENING THROUGHOUT WALLS, CEILINGS ALONG PIPING AND A BIG HOLE ON WALLS AROUND TOILET. STILL INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PEST, CLEAN AND MAINTAIN ALL WALLS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 NOTED THE FOLLOWING:- -FLOORS ALONG WALL BASES AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INCLUDING LIVE AND DEAD ROACHES. -WALLS WITH GREASE, FOOD DEBRIS AND FOOD SPILLS. -CRACKS ON THE WALLS. STILL INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL, ESPECIALLY AREAS WITH PEST ACTIVITY. CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4-202.18 NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. STILL INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  13. Plainte

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • 3-302.11 NOTED RAW CHICKEN AND RAW EGGS STORED ABOVE COOKED AND READY TO EAT VEGETABLES INSIDE REFRIGERATIONS AT THE KITCHEN PREP AND REAR STORAGE AREAS. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED. PRIORITY VIOLATION #7-38-005.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 NOTED EVIDENCE OF COCKROACH INFESTATION, OVER 100 LIVE COCKROACHES, THROUGH OUT PREMISE AT THE FOLLOWING AREAS:- -ON, AROUND AND INSIDE THE HEATING UNIT BY THE REAR PREP TABLE. -UNDER ALL PREP TABLES AT THE KITCHEN AND REAR PREP AREAS. -ON BOWLS AND BUS PANS BY THE RICE COOKER. -ON WALLS THROUGHOUT ESTABLISHMENT -INSIDE REFRIGERATION UNIT GASKETS AND DOORS OF REFRIGERATION UNITS THROUGHOUT. -WALLS BETWEEN REFRIGERATION UNITS. -AT THE 3 COMPARTMENT SINK AND REAR HAND WASH SINKS -UNDERNEATH THE REAR PREP TABLE. -BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND UTENSILS/EQUIPMENT. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND TO ELIMINATE COCKROACHES. PRIORITY VIOLATION #7-38-020(A)
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-201.11 NOTED TORN RUBBER GASKET INSIDE DOOR OF REFRIGERATION UNIT AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15(B) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 6-501.19 NOTED THE BATHROOM DOOR AT THE REAR FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE, ESPECIALLY ALONG WALL BASES AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INCLUDING LIVE AND DEAD ROACHES. -WALLS WITH GREASE, FOOD DEBRIS AND FOOD SPILLS. -CRACKS ON THE WALLS. -NOTED BROKEN, WOODEN PALLET ON FLOOR IN FRONT OF THE COOKING STOVE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL, ESPECIALLY AREAS WITH PEST ACTIVITY. CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS. MUST REMOVE PALLET AND UPGRADE HOUSEKEEPING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.17(A) NOTED THE FOLLOWING:- -DIRTY AND DUSTY CEILING FANS (VENTS) AT THE REAR AND FRONT PREP AREAS. -MULTIPLE HOLES AND OPENING THROUGHOUT WALLS, CEILINGS ALONG PIPING AND A BIG HOLE ON WALLS AROUND TOILET. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PEST, CLEAN AND MAINTAIN ALL WALLS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4-202.18 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  14. Réinspection de la plainte

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED NO EXPOSED HAND WASH SINK AT THE FRONT COOKING/PREP AREA. INSTRUCTED TO INSTALL A HAND WASH SINK, SUPPLIED WITH HOT AND COLD RUNNING WATER, HAND SOAP AND DISPOSABLE TOWELS, AT THE FRONT COOKING/PREP AREA.
  15. Réinspection de la plainte

    4 infractions

    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • FOUND OVER 20 LIVE COCKROACHES IN REAR PREP AREA, INSIDE RUBBER GASKET INSIDE AND AROUND REFRIGERATOR AND REACH-IN FREEZER, CRAWLING ON WALLS IN REAR PREP AREA AND IN FRONT PREP/COOKING AREA. IN THE FRONT COUNTER AREA FISH TANK UNDER FOUND DEAD ROACHES, AND SOME LIVE. INSTRUCTED TO HAVE PEST CONTROL COMPANY RE APPLY . CRITICAL VIOLATION 7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN RUBBER GASKETS WITH DEAD COCKROACHES INSIDE REFRIGERATORS AND FREEZERS IN REAR PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS BEHIND AND UNDER REFRIGERATORS, FREEZERS AND UNDER AND AROUND COOKING EQUIPMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED NO HAND WASH SINK AT THE FRONT COOKING/PREP AREA. INSTRUCTED TO INSTALL A HAND WASH SINK AT THE FRONT COOKING/PREP AREA.
  16. Plainte

    7 infractions

    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • EVIDENCE OF ROACH INFESTATION. NOTED OVER 200 LIVE ROACHES AT THE FOLLOWING AREAS KITCHEN:- ON FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT, ON DOORS OF REFRIGERATION UNITS (INSIDE AND OUTSIDE) AND ON SHELVES, REAR PREP AREA:- ON FLOOR THROUGH OUT, ON CEILING AND INSIDE THE LIGHT SHIELD PANELS, ON WALL AT THE HAND WASH SIN AND 3 COMPARTMENT AREA, ON RICE COOKER POT, AT PREP TABLE, INSIDE STORAGE USED FOR UTENSILS, INSIDE PACKAGES WITH DISPOSABLE CARRY OUT CONTAINERS, AT CORNER WALL OF BATHROOM DOOR AND AT DOORS AND INSIDE OF FREEZER AND REFRIGERATION UNITS. FRONT DINNING AREA:- ON LEDGES OF FRONT COUNTER COVER WITH DUCT TAPE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND SURFACES. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES SERVICED TO ELIMINATE ROACH ACTIVITY. CRITICAL VIOLATION #7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED DUCT TAPE USED ON LEDGES OF THE COUNTER AT THE DINING AREA INFESTED WITH ROACH ACTIVITY. INSTRUCTED TO REMOVE ALL DUCT TAPE, CLEAN AND MAINTAIN COUNTER TOP....NOTED TORN RUBBER GASKET AT REFRIGERATION DOOR AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED HEAVY ICE BUILD UP INSIDE REFRIGERATION UNITS AND FREEZER AT THE REAR PREP/DRY STORAGE AREA. INSTRUCTED DEFROST, CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT AND BY THE DISH WASHING AREA. BROKEN AND SPLINTERED WOOD PALLET ON FLOOR AT COOKING LINE. MUST REMOVE PALLET.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED STAINED CEILING TILES AT THE FRONT AND REAR PREP AREAS. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN AND/OR REPLACE. GREASE ON WALLS, HOOD AND PIPES/HOSES ABOVE AND AROUND COOKING EQUIPMENT. MUST CLEAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED NO HAND WASH SINK AT THE FRONT COOKING/PREP AREA. INSTRUCTED TO INSTALL A HAND WASH SINK AT THE FRONT COOKING/PREP AREA.....NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE REAR PREP/DRY STORAGE AREA. INSTRUCTED TO REMOVE AND PROVIDE APPROPRIATE AREA FOR EMPLOYEE BELONGINGS....NOTED HEAVY CLUTTER ON SHELVING AT THE REAR FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST. NOTED DIRTY FISH TANK (ALGAE) AT FRONT COUNTER. NO UTILITY SINK TO PROPERLY CLEAN FISH TANK. MUST REMOVE FISH TANK OR INSTALL UTILITY SINK TO CLEAN TANK.
  17. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL SHELVING THROUGHOUT THE COOKS LINE DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXTERIOR AND SIDES OF DEEP FRYER AND COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR UNDER THE WOK LINE, DEEP FRYER AND UNDER COOKS LINE REFRIGERATION AND BULK STORAGE WITH GREASE AND DEAD ROACHES. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CRACKED, DAMAGED WALL CAULKING AT THE WASHROOM WASHBOWL. MUST REPLACE.
  18. Plainte abrégée

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN AND MAINTAIN THE WALLS IN THE COOK LINE BEHIND THE PREP TABL
    • 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 CLOSER DEVICE ON THE DOOR OF THE WASHROOM WHICH IS LOCATED BY THE PREP AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL WASH CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD,DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  19. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND GROCERY BAGS BEING USED TO STORED FROZEN FOODS AND FRESH VEGETABLES. MUST REPLACE GROCERY BAGS WITH FOOD GRADE BAGS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INSIDE THE CABINETS IN THE COOK LINE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN AND MAINTAIN THE WALLS IN THE COOK LINE BEHIND THE PREP TABLE.
    • 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 CLOSER DEVICE ON THE DOOR OF THE WASHROOM WHICH IS LOCATED BY THE PREP AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL WASH CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD,DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • IL N'Y A PAS DE CERTIFICAT D'UTILISATION DES ALIMENTS À CE MOMENT. IL FAUT PROCÉDER À LA PROCHAINE INSPECTION.
  20. Toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FOOD DEBRIS UNDER THE COUNTER WHERE THE REGISTER IS LOCATED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
  21. Réinspection des toiles

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND PAINTED FLOOR TILES UNDER THE COOKING EQUIPMENT UNABLE TO CLEAN DUE TO ROUGH SURFACE NOT SMOOTH AND CLEANABLE.MUST PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
  22. Toiles

    10 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND COOKED RICE WITH SCRAMBLE EGGS STORED INSIDE THE THE REACH-IN COOLER AT TEMP OF 110.7F TO 116.5F.REACH-IN COOLER MAINTAINS AIR TEMP OF 39.6F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 5 VALUE 20 CRITICAL VIOLATION:7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND A GLUE STICK WITH FLIES ON IT HANGING ON WALL BETWEEN THE PREP TABLES AT FRONT PREP AREA,WHICH WAS REMOVE UPON MY REQUEST. OBSERVED 10 MICE DROPPINGS INSIDE THE TOP PART OF BROWN HEAT UNIT IN PREP AREA / DISH ROOM AREA.WE OBSERVED 6 LIVE ROACHES IN DISH ROOM.ONE LIVE ROACH WAS OBSERVED BETWEEN THE WALL AND WOOD SHELF ABOVE THE THREE COMPARTMENT SINKS,ONE LIVE ADULT ROACH BETWEEN THE WALL AND THREE COMPARTMENT SINKS THE REST OF ROACHES WERE OBSERVED ON WOOD THAT IS THE BASE OF GREASE TRAP UNDER THREE COMPARTMENT SINK.THE WOOD BASE FOR GREASE TRAP HAS GRIME AND GREASE BUILD UP.INSTRUCTED TO REPLACE BASE OF THE GREASE TRAP WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. MUST SEAL CRACKS AND CREVICES ON WALL AND WOOD BEHIND THE THREE COMPARTMENT SINKS.SEAL OPENINGS ON WALL AROUND PIPES BEHIND THE THREE COMPARTMENT SINK.INSTRUCTED TO CLEAN MICE DROPPINGS AND REMOVE LIVE ROACHES.MUST CLEAN AND SANITIZE AREA. SERIOUS VIOLATION:7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • KNIVES RACKS WITH ENCRUSTED SURFACE.OBSERVED DIRTY KNIFE STORED ON WALL KNIVES RACK,ABOVE THE THREE COMPARTMENT SINK INSTRUCTED TO KEEP CLEAN KNIVES AND KNIFE RACKS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BLACK REACH-IN FREEZER WITH A BUILD-UP OF ICE ALSO THE WHITE CHEST FREEZER BY THE SHELF WERE RICE AND OTHER DRY PRODUCTS ARE STORED
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ACCUMULATION OF DEBRIS AND FOOD DEBRIS ON FLOOR UNDER PIPES IN FRONT OF REAR DOOR.DEBRIS ON FLOOR ALONG THE BASEBOARD WALLS BEHIND COOKING EQUIPMENT,COOLERS AND FREEZERS.INSTRUCTED TO CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BURNED LIGHT BULB INSIDE THE REACH-IN COOLER WERE POP IS STORED ,INSTRUCTED TO REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKING FAUCET AT THREE COMPARTMENT SINK, ALSO EXPOSED HAND SINK SLOWLY DRAINING,INSTRUCTED TO REPAIR
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • FOUND COOKING THERMOMETER INSIDE THE WHITE REACH-IN COOLER.INSTRUCTED TO PROVIDE A COOLER/FREEZERS THERMOMETERS FOR COOLER AND FREEZER UNITS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYEES PERSONAL ITEMS: BAGS,JACKET ETC. STORED ON FRONT SHELF BY FOOD ITEMS.INSTRUCTED TO RELOCATE PERSONAL ITEM AT NON-FOOD AREA.
    • 44. UNIQUEMENT PERSONNEL AUTORISÉ DANS LA ZONE ALIMENTAIRE
      • OBSERVED THREE ADULTS PEOPLE INSIDE THE PREP AREA FILLING UP SUITCASES WITH FOOD AND NON FOOD ITEMS,SUITCASE WERE STORED ON FLOOR IN THE MIDDLE OF REAR PREP AREA,INSTRUCTED TO PROVIDE A SIGN "ONLY PERSONNEL IN FOOD PREP AREA" AND POST ON WALL AT ENTRANCE OF THE DINING /PREP AREA.
  23. Toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED COOKED FOOD STORED IN GROCERY PLASTIC BAGS,INSTRUCTED TO PROVIDE A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DEBRIS ON SIDE OF COOKING EQUIPMENT AND PIPE BY THE COOKING EQUIPMENT ,INSTRUCTED TO CLEAN AND MAINTAIN. EXCESS ICE BUILD-UP INSIDE THE FREEZER BY THE GLASS DOOR COOLER,INSTRUCTED TO REMOVE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • GREASE ON WALL BY THE HOOD,INSTRUCTED TO CLEAN AND MAINTAIN.
  24. Toiles

    2 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK CONTAINERS BEHIND FRONT COUNTER NOT LABELED. MUST LABEL ALL BULK CONTAINERS NOT IN ORGINAL BOXES/CONTAINERS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • METAL STEM THERMOMETER NOT CALIBRATED FOR FOOD HANDLERS. MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  25. Toiles

    2 infractions

    • 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. OBSERVED FOOD BUILD UP ON SHELVES AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
  26. Réinspection de la plainte

    3 infractions

    • 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.//VIOLATION REMAINING SEE REPORT #483557
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #483557
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.//VIOLATION REMAINING SEE REPORT #483557
  27. Plainte

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE INSECT ACTIVITY IN THE PREP AREA AND DISHWASH AREA. OBSERVED 5 LIVE COCKROACHES UNDER THE FRONT COUNTER BEHIND THE REFRIGERATOR IN THE FRONT PREP AREA, AND 5 LIVE ROACHES ON THE SHELVES ABOVE THE 3 COMPARTMENT SINK. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE STORAGE SHELVES UNDER THE FRONT COUNTER, TOP OF REFRIGERATOR AND FREEZER IN THE PREP AREA, INTERIOR OF PRODUCE COOLER ON FOOD STORAGE RACKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER THE REFRIGERATOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS AND SHELVES ABOVE THE 3 COMPARTMENT SINK AND BELOW THE FRONT COUNTER. SEAL ALL WALL OPENINGS IN THE PREP AREA BELOW THE FRONT COUNTER AND WALLS IN THE DISHWASH AREA.
  28. Réinspection de la plainte

    0 infraction

  29. Plainte

    11 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:A LARGE AMOUNT OF EGGROLL MIX(SHRIMP AND OTHER ITEMs)AT TEMP OF 71.9F ON TOP PREP TABLE,MADE EGGROLLS AND COOKED STORED THROUGHOUT THE PREMISES(ON SHELVES,ON TOP FRONT PREP COUNTER,AT TEMP OF 118F TO 119.5F.SHRIMP AT TEMP OF 66.5F STORED ON TOP OF PREP TABLE.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 75 VALUE 350.CRITICAL VIOLATION:7-38-005(A) HOOOO64149-17
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HAND SINK NOT MAINTAINED,WATER NOT DRAINING.EXPOSED HAND SINK NOT ACCESSIBLE,A BIG GARBAGE CONTAINER WITH GARBAGE IN IT STORED IN FRONT OF IT.ALSO NO PAPER TOWEL INSIDE THE STAFF WASHROOM.MANAGER/OWNER TOOK A WIRE HANGER WITH A ROOL OF PAPER FROM SHELF AND PUT IT IN WASHROOM AFTER WE STARTED THE INSPECTION.NEED TO REPAIR EXPOSED HAND SINK .CRITICAL VIOLATION:7-38-030 HOOOO64150-18
    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 3 LIVE ROACHES ON TOP THE CONTAINER WERE EGG ROLLS ARE STORED IN ON PREP TABLE, UNDER THE PREP TABLE 15 LIVE ROACHES ALONG THE TABLE, 20 ALONG THE END OF OF CORNER OF PREP TABLE, 20 IN FRONT OF PREP AREA WHERE THE FOOD IS BEING COOKED. ON THE SIDE OF LARGE BINS IN THE KITCHEN AREA 10 ROACHES, BEHIND THE THE RICE COOKER 20 PLUS. OBSERVED ROACHES ON SHELFS THIS IS WHERE THEY STORED CLEAN POTS AND PANS, AND WE FOUND MORE EGG ROLLS AND COLESLAW ON TOP THE SECOND PREP TABLE WERE ROACHES: ADULT,MEDIUM AND SMALL ROACHES(MORE THAN 20 PLUS LIVE ROACHES)WERE AROUND THE POTS, NAPKINS,AND UTENSILS.. FOUND 20 PLUS BEHIND THE PREP BLACK COOLER IN FRONT KITCHEN AREA.ROACHES UNDER 3 COMPARTMENT SINK, BETWEEN THE WATER PIPE.OBSERVED DROPPINGS INSIDE AN OLD STOVE.(20 OR MORE).INSTRUCTED TO CLEAN AND SANITIZE ALL AREA.MUST CONTACT PEST CONTROL.ALSO MUST SEAL ALL CRACKS AND CREVICES.CRITICAL VIOLATION:7-38-020 HOOOO64149-17
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON SITE WITH A CERTIFIED FOOD SANITATION. NO PROOF OF ORIGINAL CITY SANITATION CERTIFICATE OR NOR AN ENROLLMENT IN SANITATION CLASS.A PIECES OF PAPER PRESENTED WITH COST OF CLASS.NO NAME OF COMPANY NO DATES OF CLASS TO BE TAKEN OR NOR NAME.SERIOUS VIOLATION:7-38-012 HOOOO64150-18
    • 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. FOUND FOOD CONTAINER WITHOUT DATES AND LABLES INSIDE THE REFRIGERATION UNITS,FREEZER UNITS, ON STORAGE SHELFS, IN FRONT AREA,AND ALL DRY FOOD(FLOUR, SUGAR,ETC).
    • 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. REPLACE SURFACE OF SHELF IN REAR AREA.OBSERVED RAW WOOD AND OTHER NON SMOOTH MATERIAL.SURFACE MUST MUST BE SMOOTH,CLEANABLE,AND NON ABSORBENT MATERIAL.REMOVE WOOD SHELVES THROUGHOUT
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALL COOLERS AND FREEZERS,ALL SHELVES AND BEHIND THE COOKING EQUIPMENT ALL PIPES(EXCESS GREASE BUILD-UP).HOOD AND FILTERS GREASE BUILD-UP.GREASE TRAP AND UNDER AND AROUND PREP TABLES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR MUST BE CLEANED ,PROVIDE BASEBOARD THROUGHT THE PREMISES INCLUDED WASHROOM,SPECIALLY NORTH EAST CORNER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.DETAIL CLEAN ALL WALL THROUGHOUT THE PREMISES,SPECIALLY BEHIND THE COOKING EQUIPMENT
    • 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.REPAIR FAUCET AT 3 COMPARTMENT SINK,LEAKING.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNNECESSARY ARTICLES THROUGHOUT THE PREMISES,SPECIALLY ITEMS NOT NEEDED.REMOVE DIRTY CONTAINERS WITH GREASE ON IT,ALL BOXES ETC.
  30. Plainte

    8 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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly labeled, dated in coolers, must date and label all food items in coolers.
    • 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. non food contact surfaces of storage shelving in prep area, storage areas that had peeling paint, exposed raw wood, shall be repair.non food contact surfaces of coolers that had rust shall be repair.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooking equipment, prep tables, cooler shelving not clean need detailed cleaning(crevices).rear storage shelving, prep tables need cleaning.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment(grill)had excess greases build up, needs detailed cleaning(corners), floors under prep tables, storage shelving, not clean need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. ceiling tiles, walls in kitchen prep areas need detailed cleaning, damaged, stained ceiling tiles in prep area, storage areas shall be replaced. walls in rear storage areas need cleaning behind shelving.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in kitchen prep area, storage areas not clean, need detailed cleaning. missing light shield in bathroom shall be provided.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in cooler, prep area, storage area need cleaning.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. must provide thermometers to all coolers, to properly maintain proper temperatures of 40f or less at all times in coolers.

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