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OPART THAI HOUSE

1906 S STATE ST, CHICAGO, IL 60616 · Restaurant

Résumé des inspections

OPART THAI HOUSE a été inspecté 17 fois par Chicago Department of Public Health depuis le 7 avril 2010. La dernière inspection, le 22 juillet 2021, n'a relevé aucune infraction.

1 des 17 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 : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • 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 5 inspections distinctes, la plus récente le 25 février 2015. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 21 octobre 2020. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 9 octobre 2020. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 26 juin 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 24 fois dans 13 inspections distinctes, la plus récente le 9 octobre 2020. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

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.

17 inspections

  1. Toiles

    0 infraction

  2. Consultation

    6 infractions

    • 40. FONDS PERSONNELS
      • ALL EMPLOYEES IN THE FOOD PREP/DISH WASHING AREAS MUST WEAR A HAIR RESTRAINT. INSTRUCTED TO WEAR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • FOUND THE WIPING CLOTHS IN THE FOOD PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND THE LOWER SURFACE OF THE PREP TABLES LINED WITH CARDBOARD AND WITH A RUSTY SURFACE. INSTRUCTED TO REMOVE THE CARDBOARD AND RUST FROM THE PREP TABLES. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM HAS NO LID/COVER. INSTRUCTED TO PROVIDE A RECEPTACLE WITH A LID/COVER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, HOT WATER TANK, DISH MACHINE, COOKING AND COOLING EQUIPMENT WITH THICK DIRT, GREASE, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -THE WALLS AND CEILING TILES IN THE REAR FOOD PREP AREA WITH DIRT, DUST AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO, MUST REMOVE THE GRAFFITI FROM THE WALL, DOOR AND MIRROR IN THE MEN'S TOILET ROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE STORAGE AREA BY THE MEN'S TOILET ROOM WITH CLUTTER. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN A CLUTTER FREE AREA.
  3. Réinspection de la plainte

    6 infractions

    • 40. FONDS PERSONNELS
      • ALL EMPLOYEES IN THE FOOD PREP/DISH WASHING AREAS MUST WEAR A HAIR RESTRAINT. INSTRUCTED TO WEAR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • FOUND THE WIPING CLOTHS IN THE FOOD PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND THE LOWER SURFACE OF THE PREP TABLES LINED WITH CARDBOARD AND WITH A RUSTY SURFACE. INSTRUCTED TO REMOVE THE CARDBOARD AND RUST FROM THE PREP TABLES. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM HAS NO LID/COVER. INSTRUCTED TO PROVIDE A RECEPTACLE WITH A LID/COVER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, HOT WATER TANK, DISH MACHINE, COOKING AND COOLING EQUIPMENT WITH THICK DIRT, GREASE, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -THE WALLS AND CEILING TILES IN THE REAR FOOD PREP AREA WITH DIRT, DUST AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO, MUST REMOVE THE GRAFFITI FROM THE WALL, DOOR AND MIRROR IN THE MEN'S TOILET ROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE STORAGE AREA BY THE MEN'S TOILET ROOM WITH CLUTTER. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN A CLUTTER FREE AREA.
  4. Plainte

    15 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • THE REAR HAND WASHING SINK IS IN POOR REPAIR, WRAPPED IN A BLACK GARBAGE BAG AND TAPED UP. INSTRUCTED TO HAVE SINK FIXED AND MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND THE HAND WASHING SINKS IN THE REAR FOOD PREP AREA, THE FRONT BAR AREA AND IN THE MEN'S TOILET ROOM WITH NO HAND DRYING DEVICES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c) SEE ABOVE VIOLATION #10. NO CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND 5 LARGE LIVE ROACHES IN THE REAR FOOD PREP AREA AROUND THE DISH MACHINE AREA. ALSO, 5 SMALL LIVE FLIES IN THE FRONT BAR AREA. INSTRUCTED TO ELIMINATE ALL ACTIVITY, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. PRIORITY FOUNDATION VIOLATION 7-38-020(a) CITATION ISSUED
    • 40. FONDS PERSONNELS
      • ALL EMPLOYEES IN THE FOOD PREP/DISH WASHING AREAS MUST WEAR A HAIR RESTRAINT. INSTRUCTED TO WEAR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • FOUND THE WIPING CLOTHS IN THE FOOD PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND THE LOWER SURFACE OF THE PREP TABLES LINED WITH CARDBOARD AND WITH A RUSTY SURFACE. INSTRUCTED TO REMOVE THE CARDBOARD AND RUST FROM THE PREP TABLES. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • VOIR LA VIOLATION #60.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM HAS NO LID/COVER. INSTRUCTED TO PROVIDE A RECEPTACLE WITH A LID/COVER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, HOT WATER TANK, DISH MACHINE, COOKING AND COOLING EQUIPMENT WITH THICK DIRT, GREASE, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -THE WALLS AND CEILING TILES IN THE REAR FOOD PREP AREA WITH DIRT, DUST AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO, MUST REMOVE THE GRAFFITI FROM THE WALL, DOOR AND MIRROR IN THE MEN'S TOILET ROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE STORAGE AREA BY THE MEN'S TOILET ROOM WITH CLUTTER. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN A CLUTTER FREE AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • VOIR LA VIOLATION #60.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • VIOLATION #60.
    • 58. FORMATION D ' ALLERGÈNE
      • VOIR LA VIOLATION #60.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • FOUND THE PREVIOUS CORE VIOLATIONS FROM REPORT #2355509 DATED 12/17/2019 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: -49. INSTRUCTED TO CLEAN THE INTERIOR SURFACES OF COOKING EQUIPMENT AND REFRIGERATION UNIT. -56. INSTRUCTED TO CLEAN THE VENTS ABOVE THE GRILL IN THE KITCHEN. -57. OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO HAVE FOOD HANDLERS UPDATE CERTIFICATES. -58. INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
    • 64. DÉCRETS DIVERS/SANTÉ PUBLIQUE
      • OBSERVED SEVERAL PEOPLE IN THE RESTAURANT NOT WEARING FACE COVERINGS. MUST WEAR FACE COVERINGS. CITATION ISSUED 7-28-060
  5. Plainte

    6 infractions

    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED FOR THE LOW TEMP DISHMACHINE; INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE INTERIOR SURFACES OF COOKING EQUIPMENT AND REFRIGERATION UNIT.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO CLEAN THE VENTS ABOVE THE GRILL IN THE KITCHEN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • VOIR LA VIOLATION #60.
    • 58. FORMATION D ' ALLERGÈNE
      • VOIR LA VIOLATION #60.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM JUNE 26, 2019 AS REQUIRED; MUST CORRECT. #57 OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO HAVE FOOD HANDLERS UPDATE CERTIFICATES. #58 INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED.
  6. Toiles

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ DE L'EMPLOYÉ SUR LES LOCAUX REQUIS; DOIT PROVIDER. INSTRUCTION DE LA PERSONNE EN CHARGE DE PROVIDER LA DOCUMENTATION DES EMPLOYÉS RESPONSABILITÉ DE SOUMETTRE TOUTE LIMITE TRANSMISSIBLE PAR LES ALIMENTS. VIOLATION DE LA FONDATION PRIORITAIRE 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • AUCUNE PROCÉDURE DE VOMIT ET DE DIARRHEA NE S'APPLIQUE SUR LES LOCAUX REQUIS; DOIT PROVIDER. INSTRUCTION DE LA PERSONNE EN CHARGE D'INSCRIRE UNE PROCÉDURE D'ÉCLAIRAGE DE LA VOMIT ET DE LA DIARRHEA ET D'INSCRIRE LES COMPLÉMENTS NÉCESSAIRES SUR LA MAIN DANS L'ÉVÉNEMENT D'UN INCIDENT DE LA VOMIT ET DE LA DIARRHEAL SUR LES PRÉMISES. VIOLATION DE LA FONDATION PRIORITAIRE 7-38-005.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE RUBBER GASKETS AT THE THREE DOOR PREP COOLER IN POOR REPAIR; REPAIR OR REPLACE GASKETS AT THE THREE DOOR COOLER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE BOTTOM INTERIOR OF THE FRYER IN NEED OF CLEANING TO REMOVE GREASE OBSERVED AND SURFACE AREAS AROUND THE WOK STATION; CLEAN BOTTOM OF FRYER TO REMOVE GREASE AND SURFACE AREAS AROUND THE WOKS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE FLOOR UNDER FRYERS TO REMOVE GREASE AND UNDER DISHMACHINE TO REMOVE STANDING WATER. OBSERVED DUST BUILD UP ON THE VENT FANS AND VENTS ON THE CEILINGS OF THE WASHROOMS; CLEAN VENT FANS AND VENTS TO REMOVE DUST.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO HAVE FOOD HANDLERS UPDATE CERTIFICATES.
    • 58. FORMATION D ' ALLERGÈNE
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  7. Toiles

    4 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED EMPLOYEE NOT WASH HANDS BEFORE PUTTING ON GLOVES TO HANDLE FOOD. INSTRUCTED FOOD HANDLER TO WASH HANDS THEN PUT ON GLOVES. CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-010(A)
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED MANAGER TO PROVIDE PERSON AND CERTIFICATE AT ALL TIMES WHEN HANDLING POTENTIALLY HAZARDOUS FOODS IE...RICE, SOUP, CHICKEN ETC.. SERIOUS VIOLATION 7-38-012
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FRYERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. DETAIL CLEAN AND MAINTAIN. MUST CLEAN AIR VENT IN WALK IN COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS UNDER ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL GREASE AND FOOD MUST BE REMOVED. FLOORS UNDER DISH MACHINE, 3 COMPARTMENT SINK, AND IN FRONT BAR AREA MUST BE DETAIL CLEANED
  8. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR BOTTOMS OF PREP COOLERS OF FOOD SPILLAGE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REPLACE MISSING TILE AT FLOOR UNDERNEATH EXPOSED HAND SINK IN PREP AREA ACROSS FROM DISHMACHINE TO PREVENT INSECT HARBORAGE. CLEAN FLOOR UNDER DEEP FRYERS OF GREASE SPILLS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE LIGHT SHIELD FOR BULB IN WALK-IN COOLER.
  9. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND SOME MISSING AND CRACKED WALL TILE AT THE LOWER WALL UNDERNEATH THE THREE COMP SINK; REPLACE WALL TILE WHERE NEEDED. CLEAN WALL IN KITCHEN BEHIND/ABOVE TWO DOOR FREEZER TO REMOVE DUST NOTED. SOME CEILING TILE AND VENTS IN KITCHEN NEED CLEANING; CLEAN SAME. THE VENT FAN COVER IN THE WOMENS WASHROOM IS LOOSE FROM THE CEILING; REATTACH TO CEILING.
  10. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NO NAME FOUND ON THE BULK STORAGE CONTAINERS ON THE STORAGE SHELF IN THE KITCHEN; MUST LABEL CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND A LOOSE RUBBER GASKET AT THE THREE DOOR PREP COOLER IN THE KITCHEN (FAR RIGHT SIDE) AND THE TWO DOOR FREEZER RIGHT SIDE; MUST REPAIR OR REPLACE GASKETS AT BOTH UNITS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOUND WAIT STAFF HANDLING RICE IN KITCHEN; MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS AT ALL TIMES.
  11. Toiles

    2 infractions

    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MISSING THERMOMETER IN WALK-COOLER, INSTRUCTED TO INSTALL.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLERS REQUIRMENTS NOT MET.
  12. Toiles

    3 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING DUCK, CHICKEN AND BEEF AT IMPROPER TEMPERATUR OF 52.3 F. REFRIGERATION UNIT TAGGED. CRITICAL VIOLATION 7-38-005 (A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED APPROXIMATELY 1LB OF BEEF VALUED AT $10 AT 61.8 F, OBSERVED 2LBS OF CHICKEN VALUED AT $5 AT 57.4 F AND 3 LBS OF DUCK VALUED AT $30 AT 59.1. ALL FOOD DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED EXPOSED HANDSINK HANDLE IN DISREPAIR. REPAIR HANDLE SO THAT IT EASILY TURNS ON AND OFF.
  13. Toiles

    12 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F. AMBIENT TEMPERATURE WAS 54.2F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY INSPECTOR. INSTRUCTED TO HAVE UNIT FIXED AND ONCE MAINTAINING THE PROPER TEMPERATURE OF 40F OR LOWER TO FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected] TO REQUEST A REINSPECTION OF THE UNIT. CRITICAL VIOLATION 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE PREP COOLER AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 46.1F-71.2F AND INCLUDED FOOD ITEMS: BEEF, PORK, CHICKEN, CUT VEGETABLES, TOFU, CUT ONIONS, COCONUT MILK, SAUCES, POT STICKERS, DUMPLINGS AND SHRIMPS. ALL ITEMS WERE DENATURED AND DISCARDED OF AN APPROX. COMBINED WEIGHT OF 250LBS. VALUED AT $700 (PER OWNER.) INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER. 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 FOOD HANDLERS MULTI TASKING, HANDLING RAW FOODS, TOUCHING SOILED WASH CLOTHS AND PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI TASKING, TOUCHING RAW FO0DS, BODY, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOODS IN ALL COOLERS.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST REMOVE FOOD/SAUCES STORED IN OPEN LARGE CANS IN COOLERS FROM CANS AND STORE IN FOOD GRADE CONTAINERS/BAGS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE A PARTITIONER TO SEPARATE EXPOSED HANDWASHING SINK AND PREP TABLE IN PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, RUBBER GASKETS AND RACKS IN ALL COOLERS, PREP TABLES AND CAN OPENER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS, UNDER/AROUND ALL SINKS AND HEAVY EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLO0R TILES IN FRONT OF COOKING EQUIPMENT AND PREP COOLER (CLOSEST TO THE ENTRANCE DOOR)ARE NOT LEVEL AND HOLDING EXCESSIVE WATER. INSTRUCTED TO FIX/LEVEL FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN AND MAINTAIN CEILING VENTS, TILES AND WALLS THROUGH OUT PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 3-COMPARTMENT SINK FAUCET IS IN POOR REPAIR AND LEAKS. MUST FIX AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • DOIVENT CONSERVER TOUTES LES CLOTS DE DECHETS DANS LA SOLUTION DE SANITISATION EN CAS DE NON-UTILISATION.
  14. Toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS INSIDE STORAGE NOT CLEAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND HOOD EXHAUST NOT CLEAN(EXCESSIVE GREASE).
  15. Réinspection de la plainte

    4 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. NON-COMPLIANCE WITH PREVIOUS SERIOUS VIOLATIONS FROM INSPECTION #422269 ON 10/26/2010: #19 FOUND OUTSIDE WASTE GREASE RECEPTACLE NOT MAINTAINED. GREASE SPILLS SURROUNDING GROUND, SPLATTERED ON WALLS, AND ACCUMULATING ON TOP OF LID. INSTRUCTED TO MAINTAIN OUTSIDE WASTE GREASE AREA AT ALL TIMES. EMPLOYEES FROM OPART THAI RESTAURANT, EMPLOYEES FROM CAFE BIONDA, AND PROPERTY MAINTANENCE EMPLOYEES CLEANING SAID AREA AT THIS TIME. #29 PREVIOUS MINOR VIOLATIONS FROM REPORT #231311 ON 04/07/10 NOT CORRECTED: #32 INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND THREE COMPARTMENT SINK AT FRONT BAR PREP AREA. #35 INSTRUCTED TO REPAIR WALL BASE COVING THROUGH OUT KITCHEN PREP AREA. #41 INSTRUCTED TO ORGANIZE CLUTTERED STORAGE AREAS. MANAGER HAS INVOICE FROM KIN ON CONSTRUCTION CO. 3601 S. HALSTED STREET, CHICAGO, IL 60609 FOR THE FOLLOWING: INSTALLATION OF 2 SPLASH GUARDS AND FLOOR WALL BASE COVING THROUGHOUT KITCHEN PREP AREA. WORK TO BE COMPLETED BY 11/08/10. MANAGER REMOVING UNUSED ITEMS FROM CLUTTERED STORAGE AREA AT THIS TIME. CRITICAL 7-42-090 ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE POP AND MILK CRATES AND REPLACE WITH ADEQUATE SHELVING/RACKS TO STORE ITEMS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BUILDUP THRESHOLD AT REAR DOOR. CLEAN FLOORS ALONG WALL BASE AT BAR.
    • 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. REPLACE SOILED CEILING PANELS AND WIPE DOWN WALL AT REAR.
  16. Plainte

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND AMBIENT AIR TEMPERATURE OF PREP COOLER IN KITCHEN AT 56.1F AT TOP COMPARTMENT AND 57.7F AT BOTTOM COMPARTMENT OF SAID UNIT. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 WHEN UNIT MAINTAINS 40F AND LOWER. CRITICAL 7-38-005(A) ISSUED.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE SAID UNIT AT IMPROPER TEMPERATURES: RAW SHRIMP, BEEF, CHICKEN AT 48.5F, TOFU AT 56.3F, 24 EGGS AT 66.6F. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS AT APPROXIMATE VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • FOUND OUTSIDE WASTE GREASE RECEPTACLE NOT MAINTAINED. GREASE RECEPTACLE LID WIDE OPEN WITH GREASE SPILLAGE, NOODLES, MANILLA CLAM SHELFISH TAG,FOOD DEBRIS,GREASE SPILLS SURROUNDING GROUND, SPLATTERED ON WALLS, AND ACCUMULATING ON TOP OF LID. INSTRUCTED TO MAINTAIN OUTSIDE WASTE GREASE AREA AT ALL TIMES AND KEEP LID CLOSED. SERIOUS 7-38-020 ISSUED.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • FOUND SMALL THREE COMPARTMENT SINK AT BAR WITH DIRTY GLASSES SOAKING IN FIRST COMPARTMENT IN DIRTY, STAGNANT WATER WHICH IS UNABLE TO DRAIN DUE TO CLOGGED DRAIN. ALSO,MIDDLE COMPARTMENT NOT DRAINING WHEN WATER TURNED ON AND RUNNING INTO MIDDLE COMPARTMENT. INSTRUCTED TO REMOVE GLASSES FROM SAID SINK, UNCLOGG DRAINS AT SAID SINK, AND MAINTAIN IN GOOD REPAIR AT ALL TIMES. SERIOUS 7-38-030 ISSUED.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #231311 ON 04/07/10 NOT CORRECTED: #INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND THREE COMPARTMENT SINK AT FRONT BAR PREP AREA, #33 INSTRUCTED TO CLEAN AND OR REPLACE WORN, STAINED DISH WASHING HOLDERS, INTERIOR OF FREEZER, STORAGE SHELVES AT FRONT BAR AREA, VENT COVERS IN TOILET ROOMS, AND INTERIOR OF REFRIGERATION UNITS AT BAR, #34 INSTRUCTED TO CLEAN UNDER, AROUND ALL COOKING EQUIPMENT TO REMOVE DIRT AND GREASE SPILLS, #35 INSTRUCTED TO DETAIL CLEAN UPPER WALLS AND CEILING AT KITCHEN AND WALLS AROUND HAND WASH SINK AT BAR. INSTRUCTED TO REPAIR WALL BASE COVING THROUGH OUT KITCHEN PREP AREA, #36 INSTRUCTED TO CLEAN LIGHT SHIELDS WITH DUST BUILD-UP IN KITCHEN, #41INSTRUCTED TO CLEAN LITTER/DEBRIS AROUND OUTSIDE GARBAGE AREA, ORGANIZE CLUTTERED STORAGE AREAS, ELEVATE ALL FOOD ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE. SERIOUS 7-42-090 ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE POP AND MILK CRATES AND REPLACE WITH ADEQUATE SHELVING/RACKS TO STORE ITEMS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • PANNEAU INTÉRIEUR D'ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BUILDUP THRESHOLD AT REAR DOOR. CLEAN FLOORS ALONG WALL BASE AT BAR.
    • 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. REPLACE SOILED CEILING PANELS, SEAL WALL NEXT TO VENTILATION HOOD WHERE EXPOSED INSULATION LOCATED, WIPE DOWN WALL AT REAR.
  17. Plainte

    11 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO PREP COOLERS AT KITCHEN AT IMPROPER TEMPERATURE OF 51.0-52.4F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED. MANAGER CALLED COOLING TECHNICIAN TO SERVICE SAID UNITS. TECHNICIAN ARRIVED ON SITE AT END OF INSPECTION TO REPAIR SAID PREP COOLERS.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE ABOVE SAID PREP COOLERS: 2LBS OF COOKED DUCK, 1LB OF COOKED PORK, AND 2 X DOZEN EGGS AT 53.5-55.0F. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. APPROXIMATE VALUE $50.00. NO TIME/TEMPERATURE LOGS PROVIDED. INSITRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSEREVED FOOD HANDLER/WAITRESS HANDLING DIRTY DISHES, THEN TOUCHING COMPUTER SCREEN,THEN SCOOPING COOKED RICE INTO BOWLS COMING IN CONTACT WITH BARE HANDS THAT WERE NOT WASHED AFTER CLEARING DIRTY DISHES/ COMPUTER SCREEN.INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE AFTER MULTI-TASKING TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES. ALSO, OBSERVED FOOD HANDLER RINSING POT INSIDE HAND WASH SINK IN KITCHEN. INSTRUCTED TO USE HAND WASH SINK FOR HAND WASHING ONLY AND THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE UTENSILS/EQUIPMENT. CRITICAL 7-38-010(A) ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PACKAGED FOOD ITMES INSIDE FREEZER.
    • 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 PROVIDE SPLASH GUARD BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND THREE COMPARTMENT SINK AT FRONT BAR PREP AREA.
    • 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. INSTRUCTED TO CLEAN AND OR REPLACE WORN, STAINED DISH WASHING HOLDERS, INTERIOR OF FREEZER, STORAGE SHELVES AT FRONT BAR AREA, VENT COVERS IN TOILET ROOMS, AND INTERIOR REFRIGERATION UNITS AT BAR.
    • 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. INSTRUCTED TO CLEAN UNDER, AROUND ALL COOKING EQUIPMENT TO REMOVE DIRT AND GREASE SPILLS.
    • 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. INSTRUCTED TO DETAIL CLEAN UPPER WALLS AND CEILING AT KITCHEN AND WALLS AROUND HAND WASH SINK AT BAR. INSTRUCTED TO REPAIR WALL BASE COVING THROUGH OUT KITCHEN PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO CLEAN LIGHT SHIELDS WITH DUST BUILD-UP IN KITCHEN.
    • 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. INSTRUCTED TO REPAIR LEAKS AT THREE COMPARTMENT SINK AND FAUCET/PIPING AT UTILITY SINK.
    • 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 CLEAN LITTER/DEBRIS AROUND OUTSIDE GARBAGE AREA, ORGANIZE CLUTTERED STORAGE AREAS, ELEVATE ALL FOOD ITEMS 6 INCHES OFF FLOOR AND AWAY FROM FROM TO PREVENT PEST HARBORAGE.

Établissements inspectés à proximité

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