Aller au contenu
Chargement de la carte…

NORI SUSHI & NOODLE SHOP

1235 W DEVON AVE, CHICAGO, IL 60660 · Restaurant

Résumé des inspections

NORI SUSHI & NOODLE SHOP a été inspecté 28 fois par Chicago Department of Public Health depuis le 9 juin 2010. La dernière inspection, le 5 août 2025, a relevé 9 infractions.

3 des 28 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 : Nettoyage et désinfection, Contrôle de la température des aliments et Ravageurs.

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.

  • 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 13 fois dans 6 inspections distinctes, la plus récente le 5 août 2025. 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 9 fois dans 6 inspections distinctes, la plus récente le 5 août 2025. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 13 octobre 2022. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 23 juin 2022. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 23 juin 2022. Par exemple : GLOVES UTILISÉS EN PROPRIÉTÉ

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.

28 inspections

  1. Plainte

    9 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • NOTED COOKED EEL WRAPPED IN FOIL AND BEING HELD HOT AT IMPROPER TEMPERATURE OF 125.F INSIDE THE SUSHI PREP TOASTER OVEN. REVIEWED ALL HOT HELD FOODS MUST BE HELD AT A MINIMUM OF 135.F OR ABOVE. EEL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #22 FOR CITATION.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED APPROXIMATELY 2 LBS SPICY MAYO INSIDE THE COOKS LINE REACH-IN RED COOLER HELD AT AN IMPROPER TEMPERATURE OF 53.4F. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • NOTED THE COOKS LINE RED REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 50.F WITH TCS FOOD SUCH AS SPICY MAYO AT 53.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED OR REPLACED AND MAINTAINS A TEMPERATURE OF 40F. C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WOKS COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • COOKS WOK LINE THREE DOOR COOLER WITH A TORN RUBBER DOOR GASKET ON FAR LEFT DOOR. INSTRUCTED TO REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE COOLERS. MUST USE WASHABLE CONTAINERS OR DISPOSABLE FOOD GRADE BAGS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE TAPE, FOAM OR CARDBOARD AS GUARD ON EDGES OF THE COOKS WOK LINE HAND WASHING SINK AND AS A SPLASH GUARD AT THE SAME SINK. MUST USE CLEANABLE MATERIALS.----RAW WOODEN PALLET UNDER THE DISH ROOM BOX FREEZER MUST BE PAINTED/SEALED TO BE NON-ABSORBENT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GREASE TRAP UNDER THE SMALL THREE COMPARTMENT SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.-----MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS UNDER THE SMALL THREE COMPARTMENT SINK WITH DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.----WATER DAMAGED CEILING TILES IN THE FOLLOWING AREAS: REFRIGERATION/FREEZER ROOM, WOMENS WASHROOM. MUST REPLACE.----NOTED NEWLY INSTALLED EXPANDING SPRAY FOAM THROUGHOUT THE PREMISES ON FLOORS AND WALLS UNABLE TO CLEAN WITH BUMPY UNEVEN SURFACES. INSTRUCTED TO CUT/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE. WALL AT ENTRANCE TO THE REAR DRY FOOD STORAGE ROOM IN POOR REPAIR, BROKEN WITH OPEN CREVICES. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.----NOTED POOLING LIQUID ON THE FLOOR BEHIND THE THE SUSHI PREP COOLER. MUST REMOVE POOLING WATER AND REPAIR ANY LEAK FROM SUSHI COOLER.----PEELING PAINT ON THE WALL INSIDE THE MEN'S AND WOMEN'S WASHROOMS. MUST REMOVE/REPAIR TO BE SMOOTH AND CLEANABLE.
  2. Réinspection des toiles

    0 infraction

  3. Toiles

    11 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NOTED MISSING INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER AND THE FRONT PREP RED COOLER WITH CUSTOMER TOGO CONDIMENTS INSIDE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 67.8F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED SOILED CLOTH CURTAINS LEADING INTO THE REAR DISHWASHING ROOM. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • EXTERIOR DOOR OF THE TALL WHITE REACH-IN FREEZER IN THE DISHWASHING ROOM WITH PEELING PLASTIC BEING USED AS A PROTECTANT. MUST REMOVE PEELING PLASTIC.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE FOLLOWING NOTED WITH EXCESSIVE GREASE AND FOOD DEBRIS: COOKS LINE FOOD CART, GAS STOVETOP. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • EXTREMELY SLOW DRAINING FRONT PREP/COOKS LINE HAND WASHING SINK. MUST REPAIR TO PROPERLY DRAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS UNDER AND AROUND THE SMALL THREE COMPARTMENT SINK AND GREASE TRAP UNDER SINK WITH DIRT, DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.-----WATER DAMAGED CEILING TILES THROUGHOUT THE REAR PREP WITH THE SMALL 3 COMPARTMENT SINK AND FREEZER/COOLER. MUST REPLACE ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL UNNECESSARY ITEMS SUCH AS PILED WOOD, BROKEN POTTERY, MUST BE REMOVED FROM THE REAR OUTDOOR WALKWAY TO PREVENT RODENT HARBORING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL.
    • 58. FORMATION D ' ALLERGÈNE
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 12-7-23 REPORT #2586510 NOT CORRECTED. #47-: NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZER WITH DESERTS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.#47-NOTED BROKEN INNER DOOR OF UPRIGHT FREEZER TAPED WITH DUCK TAPE. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND - OR REPLACE.#56- NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  4. Toiles

    7 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • NOTED EMPLOYEE SERVING READY-TO-EAT FOOD (SUSHI SEAFOOD(CRAB)) WITH BARE HANDS. AT THE SAME TIME, EMPLOYEES WIPED THEIR HANDS ON THEIR DRESS PANTS AND CONTINUED WITH PREPPING. DISCUSSED WITH MANAGEMENT THE NO BARE-HAND CONTACT WITH READY-TO-EAT FOODS. MUST WEAR USE GLOVES, TONGS, OR SPOONS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINING TABLES TO PREVENT DUST ACCUMULATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED 3-COMPARTMENT SINK AT THE KITCHEN PREP WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED BROKEN INNER DOOR OF UPRIGHT FREEZER TAPED WITH DUCK TAPE. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND - OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZER WITH DESERTS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • IL A ÉTÉ NOTÉ QU'IL Y AVAIT UNE CHUTE ET UNE GRANDE ACCUMULATION, SUR LES PIONS/CONDUITS, ET QUE L'ON AVAIT INSTALLÉ DES ORIFICES D'ÉVACUATION ET DES DISPOSITIFS DE RETENUE. INSTRUMENTS POUR DÉTAILLER LES MALADIES ET LES PRINCIPAUX HÔTELS, FILTRES ET PIPES/CONDUITS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
  5. Réinspection de la plainte

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • : 6-501.114-- ALL STORED ITEMS, SUCH AS PLASTIC CARTS WITH STORED CHEMICALS AND FLOOR MATS, MUST BE REMOVED FROM THE REAR WALKWAY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • : 6-201.11---EXCESSIVE FOOD SPLATTERS ON THE WALLS OF THE COOK'S LINE. MUST CLEAN AND MAINTAIN.----WALL ON THE COOKS LINE WITH CHIPPING PLASTER AROUND THE MOUNTED KNIFE HOLDER. MUST REPLACE TO BE SMOOTH AND CLEANABLE.
  6. Plainte

    17 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED BARE-HAND CONTACT WITH READY-TO-EAT FOOD. NOTED COOK PEELING, SLICING FRESH CUCUMBERS TO BE EATEN RAW AND STORED IN THE COOKS LINE COOLER. REVIEWED NO BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CUCUMBER DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE FOOD HANDLER USING AN EXTREMELY SOILED WIPING CLOTH TO WIPE OFF THE PREP COOLER, DIRTY CUTTING BOARD, AND ADDITIONAL DIRTY PREP SURFACES. THEN, USED THE SOILED CLOTH TO WIPE OFF TWO DIRTY KNIVES AND PLACE THEM ON TOP OF THE FOOD INSIDE THE TWO-DOOR COOLER TO BE USED FOR PREPPING. REVIEWED PROPER SANITIZING OF IN-USE UTENSILS AND PREP SURFACES. THE MANAGER REMOVED SOILED WIPING CLOTHS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • SOME INTERIOR AREAS OF THE ICE MACHINE ARE IN NEED OF CLEANING.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED THE FOLLOWING TCS-PREPARED FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES. 3 LBS COOKED TEMPURA SHRIMP AND COOKED VEGETABLE TEMPURA IN A CONTAINER ON A FOOD CART IN THE HALLWAY ADJACENT TO THE COOKS LINE AT 60.4F. ALSO NOTED WERE 3 LBS OF COOKED EEL WRAPPED IN TINFOIL INSIDE A TOASTER OVEN THAT WAS TURNED OFF AT 82.4F. ALL FOODS ARE DISCARDED. REVIEWED HOT HOLDING TEMPERATURE OF 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED APPROXIMATELY 50 MICE DROPPINGS IN THE FOLLOWING AREAS: BEHIND COOLERS IN THE SMALL PREP ROOM, ALONG BASEBOARDS IN THE DRY STORAGE ROOM, AND UNDER THE THREE-COMPARTMENT SINK IN THE DISH ROOM. ALSO NOTED WERE APPROXIMATELY 20 SMALL LIVE FLIES THROUGHOUT THE SMALL PREP ROOM AND DRY FOOD STORAGE ROOM. THE LAST PEST-SERVICE REPORT WAS DATED 6-22-22, WITH MICE ACTIVITY AT THAT TIME. RECOMMEND HAVING THE PEST CO. SERVICE ESTABLISHMENT FOR MICE AND FLIES. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY, REMOVE ALL MICE DROPPINGS AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • TOUTES LES ZONES DE PRÉCHAUFFAGE DOIVENT ÊTRE PLACÉES DANS UN CONTENANT AVEC UNE SOLUTION DE SANITIZING ENTRE L'UTILISATION.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • ICE SCOOP NOTED STORED INSIDE THE ICE. MUST PROPERLY STORED.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS TO ENABLE CLEANING AND MONITORING OF ALL 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 WALL-MOUNTED KNIFE HOLDER ON THE COOKS LINE.----MUST NOT USE CARDBOARD AS A PROP UNDER THE EMPLOYEE REFRIGERATOR.----NOTED SOILED CLOTH CURTAINS THROUGHOUT THE FACILITY IN SEVERAL ENTRANCEWAYS. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • EXTERIOR OF THE MICROWAVE OVEN IS DIRTY.----DIRTY INTERIOR OF THE BULK FOOD CONTAINERS, CABBAGE, AND ONION. MUST CLEAN AND MAINTAIN ALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE GREASE TRAP UNDER THE SMALL PREP ROOM THREE COMPARTMENT IS EXTREMELY DIRTY WITH GREASE.----METAL RACK SHELVING WHERE CLEAN PANS ARE STORED ABOVE THE SMALL PREP ROOM THREE-COMPARTMENT SINK WAS NOTED TO BE DIRTY/GREASY. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CLOTH TOWELS AS LINERS FOR SHELVING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL STORED ITEMS, SUCH AS PLASTIC CARTS WITH STORED CHEMICALS AND FLOOR MATS, MUST BE REMOVED FROM THE REAR WALKWAY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DEAD MOUSE ON THE FLOOR BEHIND THE COOLERS IN THE SMALL PREP ROOM. MUST REMOVE, CLEAN, AND SANITIZE.POOLING LIQUID ON THE FLOOR BEHIND THE COOLER AT THE SUSHI BAR PREP AREA. MUST REMOVE AND MAINTAIN DRY. EXCESSIVE FOOD SPLATTERS ON THE WALLS OF THE COOK'S LINE. MUST CLEAN AND MAINTAIN.----MUST NOT USE TIN FOIL AS LINER FOR WALLS NEXT TO THE DEEP FRYER.----WALL ON THE COOKS LINE WITH CHIPPING PLASTER AROUND THE MOUNTED KNIFE HOLDER. MUST REPLACE TO BE SMOOTH AND CLEANABLE.----WATER DAMAGED CEILING TILES IN THE WASHROOMS AND DISH ROOM. MUST REPLACE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS, SUCH AS HANDBAGS AND SHOES, IN THE FOOD PREP AREAS. MUST PROVIDE A DESIGNATED STORAGE AREA FOR EMPLOYEES.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 6-30-22 REPORT #2560162 WERE NOT CORRECTED. #55-- 6-201.11-- MUST REPAIR OR REPLACE STAINED CEILING TILES IN FRONT 3-COMPARTMENT SINK AREA. #55- 6-501.11- OBSERVED DIRTY FLOORS THROUGHOUT THE FACILITY, ESPECIALLY BEHIND EQUIPMENT. #55- 6-201.11-- OBSERVED GREASE ON THE FLOOR AT THE DEEP FRYING STATION AND UNDER ALL EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.#55- 6-501.11-- OBSERVED DIRTY FLOORS THROUGHOUT THE FACILITY, ESPECIALLY BEHIND EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  7. Réinspection des toiles

    7 infractions

    • 40. FONDS PERSONNELS
      • OBSERVED TWO FOOD HANDLERS WITH JEWELRY ON THEIR HANDS(WATCH AND BRACELETS) WHILE PREPARING FOOD IN THE SUSHI PREP STATION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS DON'T WEAR ANY PROHIBITED JEWELRY WHILE PREPARING FOOD.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED TWO DIRTY CLOTHES HANGING ON A CUTTING BOARD LOCATED AT THE END OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO STORE WASH CLOTHES PROPERLY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE ON THE FLOOR AT THE DEEP FRYING STATION AND UNDER ALL EQUIPMENT UNDER VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS THROUGHOUT THE FACILITY ESPECIALLY BEHIND EQUIPMENT
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HOLE ON THE WALL BEHIND LEAKING PIPE IN FOOD COOKING AREA. MUST REPAIR
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPAIR OR REPLACE STAINED CEILING TILES IN FRONT 3 COMPARTMENT SINK AREA
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BUILT UP DUST AND GREASE UNDER THE ENTIRE VENTILATION HOOD AND FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Toiles

    15 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED IMPROPER HYGIENIC PRACTICES. EMPLOYEES ARE WASHING HANDS AND UTENSILS AT THE HANDWASHING SINK IN THE FOOD PREP AREA. PRIORITY VIOLATION 7-38-010 NO CITATION ISSUED, COMBINED WITH VIOLATION BELOW.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED THAT EMPLOYEES ARE USING BARE HANDS TO HANDLE RICE FOR SUSHI. MUST USE GLOVES OR OTHER WAY OF PROTECTION. PRIORITY VIOLATION 7-38-010 CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOOD (CHICKEN 57.2 F) IN THE COLD HOLDING UNIT IN THE FRONT PREP AREA. INSTRUCTED TO KEEP ALL TCS FOOD AT 41 F OR BELOW FOR COLD HOLDING TEMPERATURES AND DISCARD AND DENATURE SAID FOOD. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY STATEMENT AND REMINDER ON THE ONLINE MENU. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • OBSERVED TWO FOOD HANDLERS WITH JEWELRY ON THEIR HANDS(WATCH AND BRACELETS) WHILE PREPARING FOOD IN THE SUSHI PREP STATION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS DON'T WEAR ANY PROHIBITED JEWELRY WHILE PREPARING FOOD.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED TWO DIRTY CLOTHES HANGING ON A CUTTING BOARD LOCATED AT THE END OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO STORE WASH CLOTHES PROPERLY.
    • 46. GLOVES UTILISÉS EN PROPRIÉTÉ
      • OBSERVED FOOD HANDLER WASHING HIS HANDS WITH GLOVES ON AND CONTINUED TO WORK IN FOOD DINING ROOM PREP AREA. INSTRUCTED TO WASH HANDS WITHOUT GLOVES.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED THAT RAW SEWAGE IS BACKING UP FROM THE FLOOR DRAIN TO THE FLOOR IN THE FOOD COOKING AREA WHEN NEAR BAY HAND SINK IS USED. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSEREVED NO RECEPTACLE WITH NO COVER IN LADY'S BATHROOM. MUST PROVIDE AND MAINTAINRECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE ON THE FLOOR AT THE DEEP FRYING STATION AND UNDER ALL EQUIPMENT UNDER VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS THROUGHOUT THE FACILITY ESPECIALLY BEHIND EQUIPMENT
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HOLE ON THE WALL BEHIND LEAKING PIPE IN FOOD COOKING AREA. MUST REPAIR
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPAIR OR REPLACE STAINED CEILING TILES IN FRONT 3 COMPARTMENT SINK AREA
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BUILT UP DUST AND GREASE UNDER THE ENTIRE VENTILATION HOOD AND FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED AN EXPIRED ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO RETAKE COURSE AND PROVIDE AND MAINTAIN COPIES OF RECORDS.
  9. Toiles

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND INTERIOR OF COOLERS NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND CLUTTER AT SHELVING UNITS AT FOOD STORAGE BY MOP SINK. (TOOLS, ETC.)MUST CLEAN AND ORGANIZE ROOM.
  10. Réinspection des toiles

    0 infraction

  11. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED IN REAR KITCHEN PREP AREA REFRIGERATOR, RAW CHICKEN AND RAW BEEF STORED DIRECTLY ON TOP OF CARROTS, VEGETABLES AND NOODLES. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE RAW FOOD ITEMS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED DISCLOSURE STATEMENT MISSING FROM MENU FOR CONSUMER ADVISORY. ESTABLISHMENT IS SERVING RAW SUSHI. FOOD ITEMS ARE NOT MARKED WITH AN ASTERIK TO IDENTIFY FOODS THAT CAN BE SERVED RAW OR UNDERCOOKED. THERE IS A REMINDER STATEMENT AT THE BOTTOM OF MENU. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • NOTED EXPIRED SUSHI LAB ANALYSIS TEST LETTER DATED ON 9/20/2011. INSTRUCTED MANAGER LAB REPORT IS ONLY VALID FOR 5 YEARS. MUST PROVIDE UPDATED SUSHI LAB REPORT. 7-38-005. NO CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED FROZEN CHICKEN SITTING OUT ON COUNTER. INSTRUCTED MANAGER TO RUN CHICKEN UNDER RUNNING COLD WATER OR STORE IN REFRIGERATION UNIT.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 50 MICE DROPPINGS THROUGHOUT ESTABLISHMENT. 10 MICE DROPPINGS BEHIND BULK CONTAINER BINS IN DRY STORAGE AREA, 30 MICE DROPPINGS IN REAR KITCHEN PREP AREA BETWEEN WALL AND REFRIGERATOR AND IN CORNER BEHIND TABLE ACROSS FROM REFRIGERATOR. ALSO OBSERVED 10 MICE DROPPINGS BEHIND BOILER TANK IN REAR BY LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO CLEAN AND REMOVE ALL MICE DROPPINGS FROM ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GROCERY BAGS IN FREEZER BEING USED AS FOOD STORAGE IN REAR KITCHEN PREP AREA. INSTRUCTED MANAGER TO USE FOOD GRADE CONTAINERS FOR EASY CLEANABILITY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS WITH DARK STAINS IN MAIN FOOD PREP AREA AND AT SUSHI BAR STATION. INSTRUCTED TO CLEAN OR REPLACE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET. INSTRUCTED TO PROVIDE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLER CERTIFICATES ARE EXPIRED. MUST PROVIDE UPDATED FOOD HANDLER CERTIFICATES FOR ALL CURRENT EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING CERTIFICATES ARE NOT COMPLETE. MUST PROVIDE ALLERGEN CERTIFICATES ON SITE FOR EMPLOYEES WHO OBTAIN CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
  12. Réinspection des toiles

    4 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • FOND AUCUNE POLITIQUE DE SANTÉ DES EMPLOYÉS AUX PRÉMISES. FONDATION PRIORITAIRE. AUCUNE CITATION ÉLIMINÉE. 7-38-010. ÇA DOIT SE PRODUIRE.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • FOUND READY TO EAT FOOD HELD MORE THAN 24HOURS WITH NO SEVEN DAY CONSUME BY DATE.(SUSHI) PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO REMINDER DISCLOSURE STATEMENT WRITTEN INSIDE MENU.(RAW SUSHI).PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DIRTY WALLS IN SUSHI BAR AREA AND ALONG FLOOR/WALL JUNCTIONS IN FOOD PREPRATION, STORAGE AND UTENSIL WASHING AREAS. MUST CLEAN AND MAINTAIN SAME.
  13. Toiles

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • FOND AUCUNE POLITIQUE DE SANTÉ DES EMPLOYÉS AUX PRÉMISES. FONDATION PRIORITAIRE. AUCUNE CITATION ÉLIMINÉE. 7-38-010. ÇA DOIT SE PRODUIRE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • IL N'Y A PAS DE POLITIQUE DE VOTE ET DE DIVORCE. FONDATION PRIORITAIRE. AUCUNE CITATION NUMÉROD.7-38-005. ÇA DOIT SE PRODUIRE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND SOAP AND PAPER TOWELS AND SIGNAGE AT PREP SINK AT SUSHI PREPARATION AREA. MUST REMOVE ITEMS FROM PREP SINK.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • FOUND READY TO EAT FOOD HELD MORE THAN 24HOURS WITH NO SEVEN DAY CONSUME BY DATE.(SUSHI) PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST LABEL PROPERLY.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO REMINDER DISCLOSURE STATEMENT WRITTEN INSIDE MENU.(RAW SUSHI).PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND BULK FOOD NOT LABELED.(RICE, FLOUR, SUGAR, ETC. MUST LABEL PROPERLY.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND EVIDENCE OF MICE AT PREMISES. OBSERVED ABOUT 80 MICE DROPPINGS AT PREMISES. DROPPINGS FOUND ALONG WALLS AND UNDER RACKS. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-020A. MUST REMOVE ALL DROPPINGS, CLEAN AND SANITIZE SURFACES AND NOTIFY PEST CONTROL OPERATOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND CUTTING BOARD AT FRONT PREPARATION AREAS NOT CLEAN WITH SOME PITTING. MUST REFINISH AND CLEAN OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND EXTERIOR OF 2 GREASE TRAPS UNDER 3 COMPARTMENT SINKS NOT CLEAN.(GREASE BUILD UP). MUST DEGREASE/CLEAN. INTERIOR OF FRYER WITH ACCUMUALTED GREASE. MUST CLEAN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN. GARBAGE SPILLAGE SURROUNDING DUMPSTER AND GREASE CONTAINER. GREASE CONTAINER EXTERIOR WITH GREASE BUILD UP.PRIORITY FOUNDATION. CITATION ISSUED.7-38-020B. MUST CLEAN OUTSIDE DUMPSTER AREAS AND CLEAN EXTERIOR
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DIRTY WALLS IN SUSHI BAR AREA AND ALONG FLOOR/WALL JUNCTIONS IN FOOD PREPRATION, STORAGE AND UTENSIL WASHING AREAS. DIRTY LIGHT SWITCHES THROUGH-OUT. ACCUMULATED DUST ON WALL VENT COVERS. MUST CLEAN AND MAINTAIN SAME.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN BEHIND AND UNDER EQUIPMENT. LITTER, DEBRIS AND ACCUMULATED GRIME. MUST CLEAN AND SANITZE.
  14. Réinspection des toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Observed containers of seasonings in front prep area & bottles of sauce not in original containers in rear prep refrigerator, without labeling. Must provide name and date on containers.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed milk crates being used as shelving in dry storage area. Must remove and store all items 6" off floor with easily cleanable access underneath
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed flooring in rear prep area was rough, and broken by the freezer. Must repair and provide a non-porous, smooth, easily cleanable surface. Observed floor in front prep area under the equipment was encrusted with a thick layer of food debris. Observed floor in rear prep area had accumulated debris along the wall bases and under equipment. Floor under three compartment sink in rear prep has a large accumulation of grease and food debris. Must remove debris, clean, and maintain affected areas.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Facility has broken and stained ceiling tiles in rear prep and dry storage areas. Must replace. Inside of fryer in front prep was encrusted with a thick layer of grease. Must remove grease, clean, and maintain. Walls in front prep and rear prep areas have accumulated food debris on them. Ice machine in dish washing area has debris on the inside of the ice holding compartment. Must remove debris, clean, and maintain areas.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed no visible back flow prevention device located on the mop sink in dry storage area. Must provide. Designate sinks behind sushi counter for intended use. Sink with splash guards for hand washing only, west side sink for prep/rinsing/water source.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Wash cloths not in use are stored on counters. Must store wash cloths in buckets of sanitizer when not in use.
  15. Toiles

    10 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • Observed raw foods (fish, & beef) stored directly above ready-to-eat foods (avocado, mayo based sauce). Must store foods in order of final cooking temperature (lowest final temperature on top). All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Serious Violation # 7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Observed evidence of rodent activity on site during inspection. Aprox 30 mouse droppings located throughout dish washing room. Must remove droppings, clean, sanitize, and maintain. Facility advised to contact pest control provider for further service. Serious Violation # 7-38-020
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Observed containers of seasonings in front prep area & bottles of sauce not in original containers in rear prep refrigerator, without labeling. Must provide name and date on containers.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Observed utensils being stored improperly at the rear server station. Must store with handles facing up.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed milk crates being used as shelving in dry storage area. Must remove and store all items 6" off floor with easily cleanable access underneath.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed flooring in rear prep area was rough, and broken by the freezer. Must repair and provide a non-porous, smooth, easily cleanable surface. Observed floor in front prep area under the equipment was encrusted with a thick layer of food debris. Observed floor in rear prep area had accumulated debris along the wall bases and under equipment. Floor under three compartment sink in rear prep has a large accumulation of grease and food debris. Must remove debris, clean, and maintain affected areas.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Facility has broken and stained ceiling tiles in rear prep and dry storage areas. Must replace. Inside of fryer in front prep was encrusted with a thick layer of grease. Must remove grease, clean, and maintain. Walls in front prep and rear prep areas have accumulated food debris on them. Ice machine in dish washing area has debris on the inside of the ice holding compartment. Must remove debris, clean, and maintain areas.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed no visible back flow prevention device located on the mop sink in dry storage area. Must provide. Designate sinks behind sushi counter for intended use. Sink with splash guards for hand washing only, west side sink for prep/rinsing/water source.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Rear outside area has an accumulation of unused articles and debris. Must remove and maintain area.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Wash cloths not in use are stored on counters. Must store wash cloths in buckets of sanitizer when not in use.
  16. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • PREP COOLER AT FRONT PREP AREA MAINTAINS AIR TEMP OF 46.7F.COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:TOFU,SHRIMPS,COOKED NOODLES ETC.THEIR OWN THERMOMETER SHOWED 48F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED WIDE NOODLE AT TEMP OF 55.9F;RAW SHRIMP AT TEMP OF 45.3F TO 45.7F; TOFU 44.9F TO 45.6F; MARINADE SEAWEEDS FOR SALAD AT TEMP OF 46.4F TO 46.7F; RAW BEEF AT TEMP OF 46.5F TO 46.8F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED POUNDS 2.75,VALUE 32 CRITICAL VIOLATION:7-38-005(A)
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES. OBSERVED ONE EMPLOYEES AT PREP AREA GRABBED BEAN SPROUT WITH BARE HAND CONTACT AND PUT IT TO CUSTOMER PLATE. AFTER OPENING AND CLOSE COOLER,IN AND OUT THE PREP AREA.EMPLOYEE WAS WEARING ONE GLOVE ONLY. NO HAND WASHING. OBSERVED EMPLOYEE HOLDING/TALKING ON THE PHONE WITH GLOVED HANDS IN PREP AREA(HANDLING FOOD) AND THROUGHOUT THE PREMISES.MANAGER AND EMPLOYEE KEEP ON PASSING THE PHONE FROM ONE PERSON TO THE OTHER. NO HAND WASHING NOR CHANGING OF THE GLOVES.INSTRUCTED TO WASH HANDS PRIOR TO PUT ON GLOVES,AND NO BARE HAND CONTACT WITH READY TO EAT FOOD. MANAGER EXPLAINED HAND WASHING PROCEDURE TO EMPLOYEE IN THEIR LANGUAGE CRITICAL VIOLATION:7-38-010(A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • LOOKING FOR FRONT EXPOSED HAND SINK NOT ABLE TO LOCATED DUE TO NOT ACCESSIBLE, COMPLETELY COVERED WITH ITEMS(CONTAINERS,NAPKINS ETC),THE FAUCET TURNED TO THE LEFT.MANAGER REMOVED ALL ITEMS AFTER NOTICE THAT I WAS LOOKING FOR IT.EXPOSED HAND SINK AT DISH ROOM NO SOAP AND PAPER TOWELS,EXPOSED HAND SINKS AT SUSHI BAR NO PAPER TOWELS; EXPOSED HAND SINK AT REAR DISH ROOM NO PAPER TOWELS.SOAP AND PAPER TOWELS WERE PROVIDED AT SAID SINK AFTER MY REQUEST.INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT SAID SINK AAT ALL TIMES FOR PROPER HAND WASHING CRIITICAL VIOLATION:7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED AND PREP COUNTER AT SUSHI AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED EXCESS STAINS AND BULGED CEILING TILES AT SOUTH PREP AREA/DISH ROOM,INSTRUCTED TO REMOVE REPLACE.
  17. Réinspection des toiles

    1 infraction

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.((RICE, FLOUR, ETC.) MUST LABEL.
  18. Toiles

    3 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 2-16-16 INSPECTION # 1676227. VIOLATION 31. FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED. VIOLATION 35. FOUND WALLS IN POOR REPAIR AT REAR PREPARATION AREAS(CHIPPING PAINT/HOLES). MUST REPAIR/SEAL. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090. MUST REPAIR DAMAGED WALL AT MAIN KITCHEN AND STORE FOOD CONTAINERS PROPERLY.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.((RICE, FLOUR, ETC.) MUST LABEL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND LEAKY DRAINAGE PIPING AT EXPOSED HAND SINK AT MAIN KITCHEN. MUST REPAIR.
  19. Toiles

    6 infractions

    • 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.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND FOLLOWING NOT CLEAN: SINKS, TABLES AT REAR FOOD PREPARATION, SHELVING UNITS, AND TOP OF REACH IN COOLERS. MUST CLEAN AND SANITIZE ALL MENTIOINED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND EXCESSIVE FOOD DEBRIS BEHIND AND UNDER HEAVY EQUIPMENT. MUST DETAIL CLEAN FLOORS AT ALL FOOD PREPARATION/STORAGE AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND WALLS IN POOR REPAIR AT REAR PREPARATION AREAS(CHIPPING PAINT/H0LES). MUST REPAIR/SEAL.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY (TO CLOSE TO FOOD). MUST RELOCATE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOPS NOT STORED PROPERLY. MUST STORE IN DRY CONTAINER.
  20. Réinspection des toiles

    2 infractions

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FRONT DISHWASH AREA 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAIN PIPE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDLER CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTICATES AND NAMES OF ALL FOOD HANDLERS ON PREMISES.
  21. Toiles

    6 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • COOKLINE PREP AREA EXPOSED HANDWASH BOWL REMOVED. INSTRUCTED MANAGER TO PROVIDE AN EXPOSED HANDWASH BOWL WITH RUNNING HOT/COLD WATER WITH PROPER DRAINING AT COOKLINE PREP AREA, FOOD HANDLERS MUST TEMPORARILY WASH HANDS AT FRONT DISHWASH AREA LOCATED 10 FT AWAY FROM SAID PREP AREA. PREMISES IS PUT ON 48 HOUR NOTICE BY CDPH. CRITICAL VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NO STOPPERS AT REAR DISHWASH AREA 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X3) AT REAR DISHWASH 3-COMPARTMENT SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD BUILD UP INSIDE REACH IN COOLER DOOR RUBBER GASKETS AT COOKLINE PREP. MUST CLEAN AND MAINTAIN COOLER GASKETS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FRONT DISHWASH AREA 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAIN PIPE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO METAL STEM THERMOMETER FOR FOOD HANDLERS ALSO NO THERMOMETER INSIDE STAND UP SODA/HALF AND HALF COOLER. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS AND PROVIDE THERMOMETER FOR COOLER.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDLER CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTICATES AND NAMES OF ALL FOOD HANDLERS ON PREMISES.
  22. Réinspection de la plainte

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND WALLS IN POOR REPAIR AT MAIN KITCHEN. MUST REPAIR.
  23. Plainte

    3 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • FOUND OUTSIDE GARBAGE AREAS NOT CLEAN. OBSERVED GARBAGE SPILLAGE SURROUNDING OUTSIDE DUMPSTER AREAS. SERIOUS VIOLATION. CITATION ISSUED.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • CONTENEURS D'ALIMENTAIRES FONDS NON CONSERVÉS EN PROPRIÉTÉ
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND WALLS IN POOR REPAIR AT MAIN KITCHEN. MUST REPAIR.
  24. Plainte abrégée

    0 infraction

  25. Plainte

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK CONTAINER (RICE CONTAINER) IN PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN VENTILATION HOOD.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED GAPS AROUND PIPE ABOVE BOTH HOT WATER TANKS. MUST SEAL GAPS AROUND PIPES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE FOLLOWING IN NEED OF REPAIR- DISHWASH 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAIN PIPE LEAKING, DISHWASH HANDWASH BOWL PIPE LEAKING AND COOKLINE HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINKS.
  26. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROVIDE CONSUMER ADVISORY AND HAVE POSTED IN PUBLIC VIEW.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FRONT PREP AREA 3-DOOR REACH IN COOLER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED GASKETS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD STAINS/FOOD DEBRIS ON EXTERIOR OF ALL SINKS, PREP AREA SHELVES, INTERIOR OF SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND SINKS AND COOKING EQUIPMENT IN FRONT PREP AND DISHWASH AREAS. MUST CLEAN FLOOR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS ON WALLS THROUGHOUT DISHWASH AREAS AND FRONT PREP AREA. MUST CLEAN OR PAINT ALL UNCLEAN WALLS.
  27. Toiles

    3 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. INSTRUCTED TO REPAIR RUST ON STORAGE SHELVES IN REACH IN COOLER AT REAR PREP AREA.
    • 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
    • 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. INSTRUCTED TO DECLUTER REAR PREP/STORAGE AREA.
  28. Toiles

    5 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, cooking equipment, storage racks not clean need cleaning(crevices).
    • 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 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. missing ceiling tiles in rear kitchen area shall be replaced, walls in rear kitchen need cleaning.
    • 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 rear kitchen area not clean need cleaning.
    • 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 had excess grease build up, needs detailed cleaning. exhaust vents(ventilation)in prep area, bathroom need cleaning.

Établissements inspectés à proximité

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web