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NEW DALEY'S RESTAURANT

809 E 63RD ST, CHICAGO, IL 60637 · Restaurant

Résumé des inspections

NEW DALEY'S RESTAURANT a été inspecté 16 fois par Chicago Department of Public Health depuis le 16 juin 2011. La dernière inspection, le 25 novembre 2019, n'a relevé aucune infraction.

2 des 16 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : 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 5 fois dans 5 inspections distinctes, la plus récente le 1 octobre 2018. 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 3 fois dans 2 inspections distinctes, la plus récente le 10 octobre 2018. 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 14 juillet 2015. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 10 octobre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 10 octobre 2018. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

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.

16 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-204.11(A) OBSERVED NO HAND WASHING SINK IN FRONT SALAD PREP, SOUP SERVING AND BEVERAGE PREP AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK IN FRONT PREP AREA. A HAND WASHING SINK SHALL BE LOCATED IN ALL FOOD PREPARATION, FOOD DISPENSING, AND WAREWASHING AREAS. PRIORTIY FOUNDATION VIOLATION 7-38-030(C)
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(A) OBSERVED READY TO EAT FOOD NOT PROPERLY LABELED IN WALK-IN AND REACH-IN COOLERS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL REFRIGERATED, READY TO EAT FOOD HELD FOR MORE THAN 24 HOURS INDICATING DATE BY WHICH FOOD SHALL BE CONSUMED, SOLD OR DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11(A) OBSERVED NO CONSUMER ADVISORY, DISCLOSURE AND REMINDER POSTED. INSTRUCTED MANAGER TO POST CONSUMER ADVISORY. PRIORITY FOUNDATION 7-38-005
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED MILK CRATES USED AS SHELVING INSIDE REAR WALK-IN COOLER AND BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE PROPER SHELVING. ALL SHELVING SHALL BE SMOOTH AND EASILY CLEANABLE. 4-501.11(A) OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B)(C) OBSERVED GREASE BUILDUP ON SURFACES OF COOKING EQUIPMENT, GRILL, OVEN, STOVE, FRYER CABINETS, PREP TABLES, HOLDING UNITS, ACCUMULATED RESIDUE ON INTERIOR PANEL OF ICE MACHINE, FOOD DEBRIS ON DOOR GASKETS OF PREP COOLERS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 OBSERVED PEELING PAINT ON FLOORS IN PREP, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO SEAL, PAINT AND MAINTAIN FLOORS. FLOORS SHALL BE SMOOTH AND EASILY CLEANABLE. OBSERVED LARGE OPENING IN WALL AROUND PIPE FITTING IN REAR STORAGE AREA. INSTRUCTED MANAGER TO SEAL ALL OPENINGS IN WALL AND MAINTAIN. 6-501.12(A) OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON FLOORS UNDER FRYERS, GRILL, AND COOKING EQUIPMENT. FLOORS SHALL BE CLEANED AND MAINTAINED. OBSERVED DUST BUILDUP ON WALLS THROUGHOUT PREP, STORAGE, AND BASEMENT AREAS. MUST CLEAN AND MAINTAIN ALL WALLS IN ALL AREAS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-304.11 OBSERVED NO MECHANICAL VENTILATION IN WOMEN CUSTOMER WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-202.11(A) OBSERVED LIGHT SHIELDS AND END CAPS MISSING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPLACE ALL MISSING LIGHT SHIELDS AND END CAPS IN ALL AREAS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 OBSERVED NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. MUST PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  3. Plainte

    23 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • 3-301.11(B) OBSERVED FOOD HANDLER TOUCHING READY TO EAT TOAST AND BACON WITH BARE HANDS WHILE PREPARING BREAKFAST SANDWICHES AND OTHER FOOD HANDLER TOUCHING READY TO EAT MUFFINS WITH BARE HANDS WHILE REMOVING MUFFINS FROM MUFFIN PAN. INFORMED MANAGER THAT FOOD EMPLOYEES MAY NOT CONTACT EXPOSED READY TO EAT FOOD WITH TIER BARE HANDS ANS SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TOGS, SINGLE USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY CITATION ISSUED 7-38-010
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-205.11(A) OBSERVED HOT WATER HANDLE AND COLD WATER HANDLE BROKEN ON HAND WASHING SINKS IN MEAT CUTTING PREP AREA AND IN DISH WASHING AREA. INSTRUCTED MANAGER TO REPAIR HOT AND COLD WATER HANDLES ON HAND WASHING SINKS FOR PROPER HAND WASHING IN MEAT PREP AND DISH WASHING AREAS. PRIORITY FOUNDATION CITATION ISSUED 7-38-03(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.12(A) OBSERVED NO PAPER TOWELS AT HAND WASHING SINKS IN DISHWASHING AREA, MEAT PREP AREA, AND EMPLOYEE WASHROOM. INSTRUCTED MANAGER TO PROVIDE SANITARY HAND DRYING DEVICES AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.11 OBSERVED NO SOAP AT HAND WASHING SINK IN MEAT PREP AREA. INSTRUCTED MANAGER TO PROVIDE SOAP AT HAND WASHING SINK FOR PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-204.11(A) OBSERVED NO HAND WASHING SINK IN FRONT SALAD PREP, SOUP SERVING AND BEVERAGE PREP AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK IN FRONT PREP AREA. A HAND WASHING SINK SHALL BE LOCATED IN ALL FOOD PREPARATION, FOOD DISPENSING, AND WAREWASHING AREAS. PRIORTIY VIOLATION 7-38-030(C)
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(A) OBSERVED READY TO EAT FOOD NOT PROPERLY LABELED IN WALK-IN AND REACH-IN COOLERS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL REFRIGERATED, READY TO EAT FOOD HELD FOR MORE THAN 24 HOURS INDICATING DATE BY WHICH FOOD SHALL BE CONSUMED, SOLD OR DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11(A) OBSERVED NO CONSUMER ADVISORY, DISCLOSURE AND REMINDER POSTED. INSTRUCTED MANAGER TO POST CONSUMER ADVISORY. PRIORITY FOUNDATION 7-38-005
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-302.12(B) OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED OVER 30 MICE DROPPINGS ON FLOOR NEAR CHRISTMAS TREE IN BASEMENT STORAGE AREA, 10 MICE DROPPINGS INSIDE MICROWAVE IN BASEMENT STORAGE AREA, 20 MICE DROPPINGS ON FLOOR BEHIND CHEST FREEZER IN MEAT PREP AREA, 10 MICE DROPPINGS ON FLOOR NEAR HOT WATER TANKS AND ALONG BASEBOARDS IN WATER HEATER ROOM, DEAD MOUSE ON FLOOR IN EAST BASEMENT TOOL STORAGE/SODA DISPENSER AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION CITATION ISSUED 7-38-020(A)
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14(B)(1) OBSERVED WASH CLOTHS NOT PROPERLY STORED IN PREP AREAS. INSTRUCTED MANAGER TO STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE PROPER CONCENTRATION BETWEEN USES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 OBSERVED MILK CRATES USED AS SHELVING INSIDE REAR WALK-IN COOLER AND BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE PROPER SHELVING. ALL SHELVING SHALL BE SMOOTH AND EASILY CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11(A) OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-302.14 OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK AND WASH CLOTH SOLUTIONS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B)(C) OBSERVED GREASE BUILDUP ON SURFACES OF COOKING EQUIPMENT, GRILL, OVEN, STOVE, FRYER CABINETS, PREP TABLES, HOLDING UNITS, ACCUMULATED RESIDUE ON INTERIOR PANEL OF ICE MACHINE, FOOD DEBRIS ON DOOR GASKETS OF PREP COOLERS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 OBSERVED PEELING PAINT ON FLOORS IN PREP, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO SEAL, PAINT AND MAINTAIN FLOORS. FLOORS SHALL BE SMOOTH AND EASILY CLEANABLE. OBSERVED LARGE OPENING IN WALL AROUND PIPE FITTING IN REAR STORAGE AREA. INSTRUCTED MANAGER TO SEAL ALL OPENINGS IN WALL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12(A) OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON FLOORS UNDER FRYERS, GRILL, AND COOKING EQUIPMENT. FLOORS SHALL BE CLEANED AND MAINTAINED. OBSERVED DUST BUILDUP ON WALLS THROUGHOUT PREP, STORAGE, AND BASEMENT AREAS. MUST CLEAN AND MAINTAIN ALL WALLS IN ALL AREAS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-304.11 OBSERVED NO MECHANICAL VENTILATION IN WOMEN CUSTOMER WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-202.11(A) OBSERVED LIGHT SHIELDS AND END CAPS MISSING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPLACE ALL MISSING LIGHT SHIELDS AND END CAPS IN ALL AREAS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 OBSERVED NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. MUST PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
    • 63. REMOVAL OF SUSPENSION SIGN
  4. Réinspection de la plainte

    0 infraction

  5. Plainte

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED SEVENTY MOUSE DROPPINGS ON PREMISES IN THE STORAGE AREAS AND BASEMENT. INSTRUCTED TO HAVE PEST CONTOL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. INSTRUCTED TO CLEAN ALL AREAS WHERE DROPPINGS OBSERVED. SERIOUS VIOLATION 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT IN KITCHEN TO REMOVE GREASE AND FOOD PARTICLES, MUST CLEAN MEAT SAW AND MEAT SLICER IN REAR PREP AREA AND CLEAN FAN COVERS ON THE FANS INSIDE OF THE WALK-IN COOLERS TO REMOVE DUST.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT, IN STORAGE AREAS AND BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN. ALSO CLEAN PIPES CONNECTED TO WALLS AND EQUIPMENT TO REMOVE GREASE. MUST SEAL HOLE IN WALL OF BASEMENT IN THE AREA WHERE THE BOXES OF NAPKINS ARE STORED. OBSERVED A HOLE OUTSIDE OF THE BUILDING IN THE REAR AREA; INSTRUCTED TO SEAL THE HOLE IN THE BRICK WALL AS IT MAY BE A POSSIBLE ENTRY POINT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO CLEAN AND DELIME DISHMACHINE IN DISHWASHING AREA AND MAINTAIN.
  6. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED THE STORAGE SHELVING DIRTY ABOVE COUNTER TOPS AND PREP AREAS, THE EXTERIOR OF COOKING EQUIPMENT. MUST CLEAN TO REMOVE GREASE AND DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED CLEANING THOUGH OUT PREMISES ALONG THE WALL BASE,IN CORNERS, UNDERNEATH SHELVING AND EQUIPMENT TO REMOVE DEBRIS, SPILLS AND GREASE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED THE WALLS, CEILING AND LIGHT SHIELDS DIRTY IN THE PREP AREAS AND DISH WASHING AREA. MUST CLEAN TO REMOVE FOOD SPLATTER, GREASE AND DEBRIS. ALSO CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT AND DISH WASHING MACHINE. MUST REPLACE MISSING LIGHT SHEILDS AND/OR END CAPS WHERE NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVERD MISSING STOPPERS FOR THE 3 COMPARTMENT SINK. MUST REPLACE AND MAINTAIN.
  7. Réinspection de la plainte

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOKED FOOD AND VEGETABLE COOLERS,RUSTY VENT IN DISH MACHINE AREA.MUST REPAIR OR REPLACE DAMAGED LIDS ON DRY FOOD STORAGE BINS,WORN CUTTING BOARD IN DISH MACHINE AREA,WORN DOOR GASKETS ON 2- DOOR BUILT IN PREP COOLER IN PREP AREA,MISSING HANDLE ON STEAM TABLE LID.
    • 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 PREP TABLES,GRILL TABLE,FRYERS,EXTERIOR OF DRINK MACHINE,FANGUARD COVERS IN WALK IN COOLERS,ALL SHELVING UNITS,PREP COOLERS,PIPES OF COOKING EQUIPMENT,INTERIOR OF ICE MACHINE,COUNTER AREA SHELVES AND UNUSED COOLER,WATER FAUCET,WHEEL BASES OF EQUIPMENT,PERSONAL FAN,BUSS PANS,DELIME DISH MACHINE,UNDERSIDE OF SCRAPE SINK AT DISH MACHINE,ROLLING CART.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,ALL STORAGE AREA,ALL COOLERS AND FREEZERS.MUST REMOVE RUST FROM WALK IN FREEZER FLOOR.MUST REPAIR OR REPLACE DAMAGED CONCRETE FLOOR IN DISH MACHINE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM ALL WALLS,CEILING,VENTS THROUGHOUT PREMISES INCLUDING DINING AREA AND WALK IN COOLERS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Inspector Comments: MUST PROVIDE LIGHT SHIELDS AND END CAPS ON LIGHTS IN PREP AREA,DISH WASHING AND MACHINE AREAS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: MUST PROVIDE A HAND SINK WITH HOT AND COLD RUNNING WATER IN REAR PREP AREA AND IN DISH MACHINE AREA.MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Inspector Comments: MUST ELEVATE,REMOVE & ORGANIZE ARTICLES OFF OF FLOOR IN BASEMENT OUTSIDE FOOD STORAGE AREA AND ALL OTHER STORAGE AREAS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL
  8. Plainte

    12 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS 8LBS. HASH BROWNS 91.5F,2LBS.SAUSAGE LINKS 89.2F,1LB. SAUSAGE PATTIES 86.6F,2- DOZENS SHELLED RAW EGGS 63.2F-64.7F ON PREP TABLE IN KITCHEN,30LBS.COOKED TURKEY ROLL 7/13/15 52.5F,53.4F,53.6F,14LBS. COOKED ROAST BEEF 7/13/15 52.0F-52.2F. IN WALK IN COOLER.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.55LBS. $203.(CRITICAL 7-38-005A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF APPX. 100 OR MORE RODENT DROPPINGS ON FLOOR IN HOT WATER TANK ROOM,STORAGE ROOM ON FLOOR ALONG WALL BASES AND IN BETWEEN ARTICLES,ALONG WALL BASES IN REAR HALLWAY,1ST FL.DRY FOOD STORAGE AREA ALONG WALL BASES AND CHEST FREEZER,DINING AREA NEXT TO SCALE AND ATM MACHINE,BASEMENT AREA IN BETWEEN BOXES.ALSO LIVE ANTS IN HOT WATER TANK ROOM & HALLWAY AND NEAR REACH IN FREEZER IN REAR STORAGE AREA.APPX.40 OR MORE LIVE SMALL FLIES IN DISH MACHINE AND 3- COMP SINK AREA,REAR PREP AREA,BASEMENT STORAGE AREA,TOOL/SODA STORAGE AREA.FRONT,REAR FOOD STORAGE AREA,GARBAGE REAR DOOR NOT TIGHT FITTING.OPEN POISON IN LOWER CABINET IN WOMEN'S TOILETROOM.MUST REMOVE DROPPINGS,POISON.CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/14/15.(SERIOUS 7-38-020)
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT AND COOKED FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS SAUSAGE,EGGS,PORK CHOPS,GREENS,ETC.MUST BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED,HANDLED AND SERVED.(SERIOUS 7-38-012)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL FOOD STORAGE CONTAINERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOKED FOOD AND VEGETABLE COOLERS,RUSTY VENT IN DISH MACHINE AREA.MUST REPAIR OR REPLACE DAMAGED LIDS ON DRY FOOD STORAGE BINS,WORN CUTTING BOARD IN DISH MACHINE AREA,WORN DOOR GASKETS ON 2- DOOR BUILT IN PREP COOLER IN PREP AREA,MISSING HANDLE ON STEAM TABLE LID.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM PREP TABLES,GRILL TABLE,FRYERS,EXTERIOR OF DRINK MACHINE,FANGUARD COVERS IN WALK IN COOLERS,ALL SHELVING UNITS,PREP COOLERS,PIPES OF COOKING EQUIPMENT,INTERIOR OF ICE MACHINE,COUNTER AREA SHELVES AND UNUSED COOLER,WATER FAUCET,WHEEL BASES OF EQUIPMENT,PERSONAL FAN,BUSS PANS,DELIME DISH MACHINE,UNDERSIDE OF SCRAPE SINK AT DISH MACHINE,ROLLING CART.
    • 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 UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,ALL STORAGE AREA,ALL COOLERS AND FREEZERS.MUST REMOVE RUST FROM WALK IN FREEZER FLOOR.MUST REPAIR OR REPLACE DAMAGED CONCRETE FLOOR IN DISH MACHINE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN GREASE AND FOOD DEBRI FROM ALL WALLS,CEILING,VENTS THROUGHOUT PREMISES INCLUDING DINING AREA AND WALK IN COOLERS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE LIGHT SHIELDS AND END CAPS ON LIGHTS IN PREP AREA,DISH WASHING AND MACHINE AREAS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE A HAND SINK WITH HOT AND COLD RUNNING WATER IN REAR PREP AREA AND IN DISH MACHINE AREA.MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST ELEVATE,REMOVE & ORGANIZE ARTICLES OFF OF FLOOR IN BASEMENT OUTSIDE FOOD STORAGE AREA AND ALL OTHER STORGAE AREAS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL
  9. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED THE DISH MACHINE NOT MAINTAINED (DELIME), INSTRUCTED TO DELIME.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED REAR SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN STORAGE RACK OVER GRILL AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED CARDBOARD ON FLOOR IN REAR DISH ROOM WET FROM WATER NEED TO REMOVE WATER/CARDBOARD FROM FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED REPAIRED WALLS NOT SEALED, INSTRUCTED TO RESEAL. ALSO CLEAN WALL IN POT STORAGE AREA, AND WALL NEXT TO REAR PREP AREA STAIRWAY.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED NO THERMOMETER IN REAR 2 DOOR COOLER, INSTRUCTED TO PROVIDE.
  10. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY COOLER STORAGE RACKS NEED TO REMOVE RUST/OR REPLACE. ALSO NEED TO SEAL THE RAW WOOD STORAGE SHELF.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NEED TO CLEAN AND SANITIZE CUTTING BOARD, BAND SAW.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NEED TO CLEAN FLOOR IN BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NEED TO CLEAN FRONT LINE WALL LIGHT SHIELDS, REAR DISH AREA CEILING VENT.
  11. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN INTERIOR OF ALL FRYERS AND OTHER COOKING EQUIPMENT,COOLERS AND SINKS. ALSO MUST DETAIL CLEAN ALL PREP TABLES AND SHELVING RACKS ABOVE THE THREE COMPARTMENT SINK. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER COOK LINE AND IN DISH WASHING AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS IN DISH WASHING AREAS AND BEHIND COOK LINE AND REMOVE ALL FOOD DEBRIS BUILD UP. MUST DETAIL CLEAN CEILING ABOVE THE 3 COMPARTMENT SINK AND REMOVE EXCESSIVE DUST BUILD UP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAK AT THE BASE OF THE TOILET BOWL IN THE MENS CUSTOMER WASH ROOM. MUST PROVIDE THREE WORKING STOPPERS AT THE 3 COMPARTMENT SINK.
  12. Réinspection de la plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SEAL RAW WOOD WALLS IN SMALL STORAGE CLOSET IN REAR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND COOLERS. CLEAN ALL OTHER COOKING EQUIPMENT,THE INTERIOR TOP PANEL OF THE ICE MACHINE,AND ALL HEAVY EQUIPMENT. MUST REMOVE ALL DUST AND DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER COOK LINES,ALONG WALLS AND IN CORNERS. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS BEHIND COOK LINE AND REMOVE DUST,GREASE AND FOOD DEBRIS.
  13. Plainte

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NOTED EVIDENCE OF INSECTS AND RODENTS ON SITE. NOTED APPROXIMATELY 20 LIVE LARGE FLIES ON SITE IN BASEMENT STORAGE AREA,IN PREP AREAS,IN DISH WASHING AREAS,IN 1ST FLOOR STORAGE AREAS,IN DINING AREA AND THROUGHOUT. ALSO NOTED APPROXIMATELY 40-45 MICE DROPPINGS SCATTERED ALONG WALLS AND IN CORNERS IN BASEMENT,BEHIND HOT WATER HEATERS AND IN 1ST FLOOR REAR TOOL STORAGE ROOM. MUST REMOVE DROPPINGS AND INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND COOLERS. CLEAN ALL OTHER COOKING EQUIPMENT,THE INTERIOR TOP PANEL OF THE ICE MACHINE,AND ALL HEAVY EQUIPMENT. MUST REMOVE ALL DUST AND DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER COOK LINES,ALONG WALLS AND IN CORNERS. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS BEHIND COOK LINE AND REMOVE DUST,GREASE AND FOOD DEBRIS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER FROM BOTH BASEMENT STORAGE AREAS AND 1ST FLOOR TOOL STORAGE ROOM. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS.
  14. Réinspection de la plainte

    4 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM 10-6-2011 REPORT #545552 NOT CORRECTED AT THIS TIME. (18)STILL FINDING EVIDENCE OF INSECTS ON SITE. FOUND 30-35 LIVE SMALL FLIES RESTING ON WALLS,CEILINGS AND SHELVES AND FLYING THROUGHOUT PREP AREAS,HALLWAY AND DISHWASHING AREAS. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS VIOLATIONS MUST BE CORRECTED BY THE DATE SPECIFIED ON REPORT. CRITICAL CITATION ISSUED 7-42-090.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT,COOLERS AND PREP TABLES INCLUDING ALL ATTACHED LEGS,WHEELS,PIPING,HANDLES AND CORDS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER DISH MACHINE,UNDER THE 3 COMPARTMENT SINK,THROUGHOUT PREP AREAS UNDER COOKING EQUIPMENT,UNDER STORAGE SHELVES AND ALONG WALLS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS THROUGHOUT PREP AND DISHWASHING AREAS.
  15. Plainte

    8 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND EVIDENCE OF INSECTS AND RODENTS ON SITE. FOUND APPROXIMATELY 50-60 LIVE SMALL FLIES RESTING ON WALLS,CEILINGS AND SHELVES AND FLYING THROUGHOUT PREP AREA,1ST FLOOR AND BASMENT STORAGE AREAS,HALLWAYS AND DISH WASHING AREAS. ALSO NOTED APPROXIMATELY 10-15 MICE DROPPINGS IN STORAGE ROOM IN REAR HALLWAY. MUST REMOVE INSECTS AND DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-16-2011. (32)REMOVE DUCT TAPE FROM MIRROR FOR PIE DISPLAY CASE IN FRONT AND REPAIR AND PROVIDE PLUGS FOR 3 COMPARTMENT SINK, (33)CLEAN GREASE FROM GREASE CONTAINER OUTSIDE IN REAR,(34)CLEAN DEBRIS AROUND GREASE CONTAINER AND DUMPSTER OUTSIDE,(35)REPAIR HOLE IN WALL IN REAR STORAGE AREA NEXT TO MIXER AND THROUGHOUT PREMISES AS NEEDED. MIUST CORRECT ALL MINOR VIOLATIONS BY THE DATE SPECIFIED ON REPORT. SERIOUS CITATION ISSUED 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST SCRAPE AND REPAINT RUSTY SHELVING RACKS THROUGHOUT OR REPLACE. MUST FILL IN CONCRETE FLOOR AROUND SIDE EXIT DOOR LEADING TO THE OUTSIDE GARBAGE AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN ALL SHELVING RACKS IN BASEMENT AND REMOVE SPILLS. MUST DETAIL CLEAN ALL COOKING EQUIPMENT,COOLERS AND PREP TABLES INCLUDING ALL ATTACHED LEGS,WHEELS,PIPING,HANDLES AND CORDS. MUST REMOVE EXTREME FOOD AND GREASE DEBRIS BUILD UP. MUST CLEAN VENT COVER ABOVE DISH MACHINE,THE HOOD ABOVE COOKING EQUIPMENT,INTERIOR TOP PANEL OF THE ICE MACHINE,AND ALL SINKS THROUGHOUT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS UNDER DISH MACHINE,UNDER THE 3 COMPARTMENT SINK,THROUGHOUT PREP AREAS UNDER COOKING EQUIPMENT,UNDER STORAGE SHELVES AND ALONG WALLS. MUST REMOVE EXTREME FOOD,GREASE AND GRIME. MUST REPAIR BROKEN FLOOR TILES IN THE WALK IN COOLER AND AROUND DISH MACHINE. MUST DETAIL CLEAN FLOORS IN BASEMENT AND REMOVE DEAD INSECTS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN WALLS THROUGHOUT PREP AND DISHWASHING AREAS.(UNDER PREP TABLES,BEHIND EQUIPMENT,BEHIND SHELVES AND UNDER DISH MACHINE) MUST REMOVE EXTREME BUILD UP OF FOOD DEBRIS AND GREASE AND DEAD FLIES. MUST CLEAN AND REPAINT WALLS IN BASEMENT STORAGE AREA AND REMOVE MOLD.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE A LIGHT SHIELD ABOVE LIGHT IN WALK IN COOLER WHERE MISSING.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOPS.
  16. Plainte

    7 infractions

    • 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. REMOVE DUCT TAPE FROM MIRROR FOR PIE DISPLAY IN FRONT AND REPAIR. PROVIDE SCOOP HOLDERS FOR ALL ICE BINS. PROVIDE PLUGS FOR 3 COMPARTMENT SINK. REPLACE BROKEN GASKETS IN 2 DOOR COOLERS IN LINE AREA AND FRONT SERVICE AREA. REPLACE/REPAIR ALL SCORED AND PITTED CUTTING BOARDS THROUGHOUT KITCHEN. REPAIR LEAKING HOT WATER TANK IN REAR.
    • 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. CLEAN GREASE FROM GREASE CONTAINER OUTSIDE REAR.
    • 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 FLOORS THROUGHOUT PREMISES WITH ATTENTION TO FOOD PREP AREAS. CLEAN DEBRIS AROUND GREASE CONTAINER AND DUMPSTER OUTSIDE.
    • 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. REPAIR HOLE IN WALL IN REAR STORAGE AREA NEXT TO MIXER AND THROUGHOUT PREMISES AS NEEDED.
    • 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. REPLACE MISSING END CAPS AND CLEAN DIRTY LIGHT SHIELDS IN REAR NEAR WALK IN FREEZER AND IN PREP AREA.
    • 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 LEAK UNDER 3 COMPARTMENT SINK IN PREP AREA. MUST INSTALL A MOP SINK AS PER CODE. REPAIR SLOW DRAINING 3 COMPARTMENT SINK. SEE COMMENTS FOR PLUMBER'S REFERRAL.
    • 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 MISSING PREP COOLER THERMOMETERS ACROSS FROM BREAKFAST LINE AND SCATTERED THROUGHOUT PREMISES.

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