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NEW YORK MARKET

3660 N LAKE SHORE DR, CHICAGO, IL 60613 · Grocery Store

Résumé des inspections

NEW YORK MARKET a été inspecté 16 fois par Chicago Department of Public Health depuis le 24 juillet 2014. La dernière inspection, le 4 septembre 2026, n'a relevé aucune infraction.

2 des 16 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 2 infractions relevées. Les constats à risque élevé ici concernent : Protection des aliments contre la contamination, Nettoyage et désinfection et Lavage des mains et hygiène du personnel.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

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.

  • 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 7 fois dans 6 inspections distinctes, la plus récente le 13 août 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 9 septembre 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 9 septembre 2024. 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 2 fois dans 2 inspections distinctes, la plus récente le 13 août 2025. Par exemple : MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE

  • 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 28 août 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

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. Réinspection des toiles

    0 infraction

  2. Toiles

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED THE PEST CONTROL LOG BOOK NOT MAINTAINED. THE LAST PEST INSPECTION REPORT IN THE PEST CONTROL LOG BOOK IS DATED 6/11/25. MANAGEMENT INSTRUCTED THAT A MINIMUM OF 2 PEST CONTROL SERVICE VISITS ARE REQUIRED PER YEAR AND MUST BE KEPT IN THE PEST CONTROL LOG BOOK FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO STORE THE ICE SCOOP IN A CLEAN CONTAINER.
  3. Toiles

    9 infractions

    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED ONE (1) DOOR STANDING FREEZER AT THE DOOR SEPARATING THE FRONT AND REAR AREAS TO NOT BE FUNCTIONING CORRECTLY, WITH THE UNIT TURNED OFF FULLY. UNIT WAS NOT IN USE AT TIME OF INSPECTION. STANDING ONE (1) DOOR FREEZER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES ADEQUATE TEMPERATURE AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER PRESENT IN THE TWO DOOR PREP COOLER AT THE FRONT PREP AREA NEXT TO CASHIER. INSTRUCTED MANAGER TO PROVIDE A THERMOMETER IN COOLER TO MEASURE THE AMBIENT AIR TEMPERATURE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED BAGS OF BREAD STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA NEXT TO THE TWO DOOR STANDING FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT AGAINST CONTAMINATION.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE REAR PREP AREA LEADING TO THE HALL FOR THE BUILDING. INSTRUCTED TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE REAR PREPARATION AREA. INSTRUCTED MANAGER TO PROVIDE A BACKFLOW PREVENTION DEVICE IN WATER LINE FOR ICE MACHINE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED THE HAND SINK NEXT TO THE THREE (3) COMPARTMENT SINK TO BE EXTREMELY SLOW DRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN HAND SINK IN GOOD REPAIR.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED ALL THREE (3) BASINS OF THE THREE (3) COMPARTMENT SINK IN THE REAR PREP AREA TO BE BACKING UP/FILLING WITH WASTE WATER WHENEVER THE HAND SINK IMMEDIATELY ADJACENT TO IT IS USED. INSTRUCTED MANAGER TO SERVICE THREE (3) COMPARTMENT SINK AND HAND SINK DRAIN TO ENSURE WASTE WATER IS NOT BACKING UP THROUGH ANY DRAINS. PRIORITY VIOLATION, 7-38-030(c). CITATION ISSUED. PLUMBER ARRIVED ON SITE BY END OF INSPECTION AND CLEANED OUT GREASE TRAP, DRAINS, AND CLEANED AND SANITIZED SURROUNDING AREAS. ALL WASTE IS PROPERLY CONVEYED AT TIME OF INSPECTION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED LIGHT IN WALK IN COOLER TO NOT BE FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED TO SERVICE LIGHT AND PROVIDE ADEQUATE LIGHTING IN THE WALK IN COOLER.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED EMPLOYEE IN PREP AREA WITHOUT COMPLETED FOOD HANDLER TRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.
  4. Toiles

    6 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO PROCEDURE OR PLAN IN PLACE FOR CLEANING UP OF VOMITING AND DIARRHEA EVENTS AS WELL AS A KIT WITH ALL NECESSARY ITEMS AS STATED IN THE CHICAGO ORDINANCE. INSTRUCTED TO PROVIDE PROCEDURE AND KIT WITH APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AVAILABLE AT THE FRONT HANDWASHING SINK BEHIND THE CASHIER. MANAGER RECENTLY CHANGED THE FRONT PREPARATION SINK TO A HAND SINK. SOAP AND PAPER TOWELS WERE AVAILABLE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE APPROPRIATE HANDWASHING SIGNAGE AT THE HAND SINK.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED BAG OF SMALL TACOS AND BAG OF WINGS THAWING ON TABLE IN REAR OF FACILITY. INSTRUCTED TO THAW ALL FROZEN ITEMS APPROPRIATELY UNDER REFRIGERATION OR AS STATED IN REGULATIONS.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE IN UNPROTECTED AREA. INSTRUCTED MANAGER TO STORE ICE SCOOP IN CLEAN AND DRY LOCATION IN BETWEEN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GASKETS OF TWO DOOR STANDING FREEZER IN REAR TO BE HEAVILY TORN AND DAMAGED. INSTRUCTED MANAGER TO REPLACE TORN GASKETS IN STANDING FREEZER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOP STORED IN BUCKET IN REAR OF FACILITY NEAR UTILITY SINK. INSTRUCTED TO STORE MOP TO ALLOW FOR DRYING IN BETWEEN USE.
  5. Toiles

    8 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • NOTED EMPLOYEE AT THE PREP AREA DO THE FOLLOWING:- -GOES TO THE DISPLAY AREA AND COLLECTS ONIONS TO USE FOR PREPPING -SLICES ONIONS WITHBARE HANDS, NO HAND WASHING OR GLOVES ON -THEN PUTS ON GLOVES WIHOUT WASHING HANDS -TAKES THE PEELS OF THE ONONS THE THE GARBAGE TO DISPOSE OF THEM AND BACK TO THE PREP TABLE TO CONTINUE PREPPING WITH THE SAME GLOVES. -PROCEEDS TO WIPE THE PREP TABLE AND KNIFE WITH THE SAME GLOVE AND CONTINES PREPPING. ALL WITH OUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WASH HANDS AND CHANGES GLOVES AFTER EACH TASK OR MOVING FROM ONE AREA TO ANOTHER. PRIORITY VIOLATION #7-38-010. CITATION ISSUED
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED UNFINISHED WOOD USED FOR SHELVING AT THE BASEMENT FOOD DISPLAY AREA. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ICE BUILD UP INSIDE THE UPRIGHT FREEZER AT THE REAR. INSTRUCTED DEFROST, CLEAN AND MAINTAIN UNITS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED BROWISH SPILLS AND MOLD LIKE SUBSTANCE INSIDE SODA DISPLAY COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED AND DUSTY VENTS AT THE DISPLAY COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Réinspection des toiles

    4 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • 3-301.11 (B) OBSERVED THE EMPLOYEE SLICING TOMATOES WITH BARE HANDS AND PUTTING THE CONTAINER OF THE SLICED TOMATOES IN THE COLD HOLDING UNIT WITH THE OTHER CONDIMENTS FOR READY-TO-EAT FOODS. TOMATOES ARE USED AS A CONDIMENT FOR READY-TO-EAT FOODS (TURKEY BURGERS AND SANDWICHES). MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY-TO-EAT FOOD AND PRODUCTS. 5LBS OF PRODUCT AT $5.00 VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED EMPLOYEE'S TOILET ROOM WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) OBSERVED NO THERMOMETER INSIDE TWO COLD HOLDING UNITS IN THE FRONT AND REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COLD HOLDING UNITS AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-301.12 OBSERVED ONLY ONE STOPPER FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE TWO PROPER STOPPERS FOR SAID SINK AND MAINTAIN.
  7. Toiles

    6 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED EMPLOYEES TOILET ROOM WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER INSIDE OF TWO COLD HOLDING UNITS IN THE FRONT AND REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COLD HOLDING UNITS AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED KITCHENARE (METAL PANS,POTS, AND SHEET TRAYS) ON THE FLOOR AND NOT INVERTED AT THE BOTTOM OF THE PREP TABLE IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE, INVERT, AND MAINTAIN SAID ITEMS.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED ONLY ONE STOPPER FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE TWO PROPER STOPPERS FOR SAID SINK AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATION(S) FROM REPORT # 2497736, DATE:04/05/2021 , VIOLATION#39 NO SPLASH GUARD BETWEEN FRONT BAR EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASH GUARD. VIOLATION#47 NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE DISPLAY AREA AND REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST. VIOLATION#37 NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS. INSTRUCTED MANAGER TO CORRECT VIOLATION. PRIORITY FOUNDATION VIOLATION # 7-42-090 CITATION ISSUED.
  8. Toiles

    6 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • AUCUNE PERSONNE EN CHARGE PRÉSENTE AU MOMENT DE L'INSPECTION. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHEN TCS FOODS ARE PREPARED OR SERVED ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 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 NAMES, INCLUDING BULK FOOD CONTAINERS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NO SPLASH GUARD BETWEEN FRONT BAR EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASH GUARD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE DISPLAY AREA AND REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED DUSTY CEILINGS AND WALLS AT THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Réinspection des toiles

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVED NO ONE ON SITE IN CHARGE.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED MAURKUS SORROU REGISTERED FOR THE FOOD SERVICE EDUCATIONAL SEMINAR INCLUDING THE CITY OF CHICAGO CERTIFICATE FOR OCTOBER 10,2020 BUT MAURKUS AORROU WAS NOT ON SITE AT TIME OF REINSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY FOR THE MENU BOARD, DISCLOSE AND REMIND FOOD ITEMS SUCH AS EGG SANDWICHES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • THERMOMETERS COULD NOT BE LOCATED WITHIN SMALL REACH IN REFRIGERATORS IN FOOD PREP AREA. INSTALL AND MAINTAIN EASY TO READ THERMOMETERS FOR ALL REFRIGERATORS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL PREPACKAGED FOOD MUST HAVE THE NAME OF PRODUCT, NAME AND ADDRESS OF FACILITY WHERE IT WAS PACKAGED AND A LIST OF INGREDIENTS.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL PLASTIC UTENSILS NEED TO BE STORED IN A MANNER THAT ALL HANDLES ARE FACING THE SAME WAY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MOPS NEED TO BE HUNG AFTER USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED UNECESSARY EQUIPMENT PILING UP IN REAR HALLWAY. MUST REMOVE ALL OLD UNECESSARY ITEMS TO DETER RODENT AND INSECT HARBORAGE.
  10. Toiles

    13 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVED NO ONE IN CHARGE ON SITE.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO PERSON ON SITE WITH A CITY OF CHICAGO SANITATION CERTIFICATE WHILE TCS FOODS WHERE BEING PREPARED AND HELD INCLUDING EGGS AND BEEF. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK INSTALLED WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS IN REAR PREP DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 5 LBS OF TUNA SALAD VALUED AT $10, 5 LBS OF SEAFOOD SALAD VALUED AT $10, 5 LBS OF CHICKEN SALAD VALUED AT $10, 10 LBS OF GRILLED CHICKEN VALUED AT $30, 5 LBS OF COOKED MEATBALLS VALUED AT $20, 5LBS OF COOKED RICE VALUED AT $5, 5LBS OF PREPACKAGED SALAD VALUED AT $30, 1LB OF PREPACKAGED TURKEY WRAPS VALUED AT $8, 3LBS OF TURKEY SANDWICHES VALUED AT $30, 5LBS OF PREPACKAGED CHICKEN DINNERS VALUED AT 12.00, 1 LB OF EGGROLLS VALUED AT $5. ALL FOOD WAS VOLUNTARILY DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY FOR THE MENU BOARD, DISCLOSE AND REMIND FOOD ITEMS SUCH AS EGG SANDWICHES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • THERMOMETERS COULD NOT BE LOCATED WITHIN SMALL REACH IN REFRIGERATORS IN FOOD PREP AREA. INSTALL AND MAINTAIN EASY TO READ THERMOMETERS FOR ALL REFRIGERATORS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • REFER TO VIOATION # #60
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL PLASTIC UTENSILS NEED TO BE STORED IN A MANNER THAT ALL HANDLES ARE FACING THE SAME WAY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MOPS NEED TO BE HUNG AFTER USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED UNECESSARY EQUIPMENT PILING UP IN REAR HALLWAY. MUST REMOVE ALL OLD UNECESSARY ITEMS TO DETER RODENT AND INSECT HARBORAGE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT DATED 11/13/19 INCLUDING VIOLATION #36 NO METAL STEM THERMOMETER, #37 ALL PREPACKAGED FOOD MUST BE LABELED WITH NAME AND ADDRESS OF FACILITY AND A LIST OF INGREDIENTS, #45 ALL ITEMS STORED THROUGHOUT REAR PREP MUST BE ELEVATED OFF FLOOR. PRIORITY FOUNDATION VIOLATION 7-42-090
  11. Toiles

    15 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT POSSESS A CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO SANITATION CERTIFICATE.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO PERSON ON SITE WITH A CITY OF CHICAGO SANITATION CERTIFICATE WHILE TCS FOODS WHERE BEING PREPARED AND HELD HOT SUCH AS GRAVY IN HOT HOLDING AT 143.2F. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ ÉCRITE SUR LE SITE. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • AUCUNE PROCÉDURE ÉCRITE DE NETTOYAGE NI AUCUN ÉQUIPEMENT REQUIS POUR UN ÉVÉNEMENT DE VOMITATION OU DE DIARRHEA. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • MUST INSTALL A HAND WASHING SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE REAR PREP/DISH WASHING AREA. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • ALL PREPARED, READY TO EAT TCS FOODS SUCH AS TUNA SALAD, MEATLOAF, MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY FOR THE MENU BOARD, DISCLOSE AND REMIND FOOD ITEMS SUCH AS EGG SANDWICHES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO METAL STEM THERMOMETER ON SITE FOR MONITORING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL PRE-PACKAGED PREPARED FOODS SUCH AS COLE SLAW, SANDWICHES ETC. MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED DIRT POTTED PLANT IN THE REAR FOOD PREPARATION AREA. MUST REMOVE FROM FOOD AREA.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL STORED ITEMS THROUGHOUT THE REAR PREP MUST BE ELEVATED FROM THE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE LEGS OF THE TWO COMPARTMENT SINK. MUST BE SMOOTH CLEANABLE SURFACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • SHELVING AT THE COFFEE DISPENSING AREA IN POOR REPAIR. DAMAGED, CRACKED WITH OPEN CREVICES. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DIRTY TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  12. Toiles

    5 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. 7-38-012.(HANDLES RAW EGGS, DELI MEAT, ETC.) SERIOUS VIOLATION. CITY OF CHICAGO SANITATION MANAGER MUST BE ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FONDAMENTAUX CONTENEURS DE ALIMENTS NON CONSERVÉS PROPRIÉTÉS. IL FAUT RESTER INVERTI.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND INTERIOR OF COOLERS AND CABINETS NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT KITCHEN AREAS. MUST CLEAN AND SANITIZE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES AT COFFEE DRIP MACHINE AND HOT CHOCOLATE MACHINE. MUST PROVIDE.
  13. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DIRT AND DEBRIS INSIDE REFRIGERATION UNITS IN REAR PREP AREA. 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 DIRT AND DEBRIS ON FLOOR UNDERNEATH FOOD STORAGE SHELVING IN REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED REAR 3-COMPARTMENT SINK AND EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLER PREPING FOOD WITHOUT WEARING HAIR RESTRAIN. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED ABD SERVED.
  14. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED SLIGHT CALCIUM BUILD INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DUST/DIRT BUILD UP ON FLOOR ALONG WALLS AT REAR PREP AREA. MUST CLEAN FLOOR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 2-COMPARTMENT SINK FAUCET LEAKING AT BASE ALSO EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINKS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • SOME COOLERS MISSING THERMOMETERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
  15. Réinspection des toiles

    0 infraction

  16. Toiles

    5 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • EXPOSED HAND SINK (2-COMPARTMENT SINK) BEHIND THE FRONT COUNTER NOT PROPERLY MAINTAINED. THE 2-COMPARTMENT SINK BEHIND THE FRONT COUNTER IS THE ONLY EXPOSED HAND SINK ON PREMISES. THE EXPOSED HAND SINK IS LEAKING PROFUSELY FROM THE ELBOW TRAP UNDER THE LEFT COMPARTMENT SINK WHERE A BUCKET IS CATCHING THE WATER. THE LEFT COMPARTMENT SINK IS NOT PROPERLY DRAINING AND THE RIGHT COMPARTMENT IS DRAINING BUT SLIGHTLY BACKING UP INTO THE LEFT COMPARMTENT. 48 HOUR NOTICE GIVEN, MANAGER INSTRUCTED TO EMPTY THE BUCKET CATCHING THE WATER REGULARLY TO AVOID OVERWFLOW AND TO ONLY USE THE RIGHT COMPARTMENT SINK FOR HANDWASHING UNTIL THE 2-COMPARTMENT SINK IS REPAIRED. CRITICAL VIOLATION 7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS(I.E. BEEF, EGGS, CHICKEN, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICOUSLY POSTED IN PLAIN VIEWING OF CUSTOMERS AND MANAGER ONSITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN AND MAINTAIN THE FAN VENT COVERS IN THE WALK-IN COOLER TO REMOVE HEAVY DUST BUILDUP.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE THE BURNED OUT LIGHT BULBS IN THE REACH-IN COOLERS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING OR COOKING FOOD.

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