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ORIGINAL BAKER'S DELIGHT CARRY

5841-5847 N CLARK ST, CHICAGO, IL 60660 · Grocery Store

Résumé des inspections

ORIGINAL BAKER'S DELIGHT CARRY a été inspecté 20 fois par Chicago Department of Public Health depuis le 22 juin 2010. La dernière inspection, le 26 mai 2022, n'a relevé aucune infraction.

3 des 20 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, Ravageurs et Protection des aliments contre la contamination.

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 8 fois dans 7 inspections distinctes, la plus récente le 1 avril 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 4 inspections distinctes, la plus récente le 13 juin 2017. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 3 fois dans 2 inspections distinctes, la plus récente le 1 avril 2020. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 3 fois dans 2 inspections distinctes, la plus récente le 1 avril 2020. 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 une fois le 15 novembre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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.

20 inspections

  1. Toiles

    0 infraction

  2. Toiles

    19 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK AT COFFEE STATION, PREP AREA NEAR REGISTER AREA AND IN MEN'S BATHROOM. MUST PROVIDE.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED RAW BEEF STORED OVER COOKED BEEF IN REFRIGERATION UNIT IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER TO STORE READY TO EAT FOODS OVER RAW FOOD ITEMS TO PREVENT CONTAMINATION. PRIORITY VIOLATION. 7-38-005.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COOKED BEEF AT IMPROPER COLD HOLDING TEMPERATURE OF 50.7F IN REFRIGERATION UNIT IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LOWER. MANAGER IMMEDIATELY DISCARDED AND DENATURED FOOD. BEEF WEIGHS APPROXIMATELY 25 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKING ON READY TO EAT, TCS FOODS THAT HAVE BEEN STORED FOR MORE THAN 24 HOURS IN REFRIGERATION UNIT IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER TO PROVIDE THE DISCARD OR CONSUME BY DATE ON FOOD ITEM CONTAINER FOR 7 DAYS MAXIMUM. THE PREPARATION DATE COUNTS AS DAY 1. PRIORITY FOUNDATION. 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO FOOD LABELS ON PACKAGED FOOD ITEMS FOR CUSTOMER SELF SERVICE (SOUP, BREAD, DRY GOOD SNACKS) ON FRONT TABLE IN MAIN AREA AND IN SLIDING DOOR. MUST PROVIDE PROPER LABEL INFORMATION.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOUND NO SPLASH GUARDS FOR HAND SINK AT COFFEE STATION. MUST PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DIRTY CUTTING BOARDS WITH DARK STAINS AND DEEP GROOVES IN MAIN KITCHEN PREP AND IN FISH AREA. MUST CLEAN OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKETS IN REFRIGERATION UNITS IN MAIN KITCHEN PREP AREA. MUST REPLACE OR REPAIR AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE BUILD UP INSIDE COOKING FRYERS AND ON DRY FOOD STORAGE SHELVES IN MAIN KITCHEN PREP AREA. MUST CLEAN AND MAINTAIN.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT AT THE FOLLOWING HAND WASHING AND 3-COMPARTMENT SINKS: HOT WATER TEMPERATURE AT THE HAND WASHING SINK AT COFFEE STATION FOUND AT 61.2F, HOT WATER TEMPERATURE AT WOMEN'S BATHROOM AT 60.1F, HOT WATER TEMPERATURE AT MEN'S BATHROOM FOUND AT 74.5F, HAND WASHING SINK NEAR REGISTER AREA FOUND AT 80.6F, HAND WASHING SINK IN MAIN KITCHEN PREP AREA FOUND AT 77.5F, HAND WASHING SINK AT FISH AREA FOUND AT 75.2F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 77.5F IN MAIN KITCHEN PREP AREA. INSTRUCTED MANAGER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A TEMPERATURE OF 100.0F OR HIGHER AND HOT WATER TEMPERATURE AT THE 3-COMPARTMENT SINK MUST BE AT A TEMPERATURE OF 110.0F OR HIGHER. MANAGER FIXED HOT WATER ON SITE FOR ALL HAND WASHING AND 3-COMP SINKS TO BE AT PROPER TEMPERATURE. PRIORITY VIOLATION. 7-38-030(C).
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED MINOR LEAK AT 3-COMPARTMENT SINK FAUCET IN FISH AREA AND AT PIPES UNDER 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND NO BACKFLOW PREVENTION DEVICE PROVIDE FOR ESPRESSO MACHINE WATERLINE AND FOR ICE MACHINE IN FISH AREA. MUST PROVIDE BACKFLOW DEVICE FOR ESPRESSO COFFEE AND ICE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED BROKEN SELF CLOSING DEVICE ON MEN'S BATHROOM DOOR. MUST REPAIR FOR DOOR TO PROPERLY CLOSE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING WALL TILES UNDER 3-COMPARTMENT SINK IN FISH AREA. NOTED WATER DAMAGE ON CEILING TILES AT COFFEE STATION AND IN FISH AREA. ALSO OBSERVED 2 MISSING CEILING TILES IN COFFEE STATION AND 1 MISSING CEILING TILE IN FISH AREA. MUST REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED PEELING AND CHIPPING PAINT ON CEILING IN ABC COOLER NEAR FISH AREA. MUST REPAINT, CLEAN AND REMOVE PEELING PAINT TO PREVENT PHYSICAL CONTAMINATION ON FOOD ITEMS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MANY CARD BOARD BOXES IN FISH AREA ACROSS FROM 3-COMP SINK. MUST REMOVE AND CLEAN AREA TO PREVENT ANY PEST ACTIVITY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS THROUGHOUT MAIN PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES FOR ALL CURRENT EMPLOYEES. MUST PROVIDE UP TO DATE FOOD HANDLER TRAINING CERTIFICATES AND MUST BE ABLE TO SHOW PROOF ON SITE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE ALLERGEN TRAINING FOR ANY EMPLOYEE WHO OBTAINS THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
  3. Réinspection des toiles

    3 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOUNS NO SPLASH GUARDS FOR HAND SINK AT COFFEE STATION. MUST PROVIDE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND NO BACKFLOW PREVENTION DEVICE PROVIDE FOR ESPRESSO MACHINE WATERLINE. MUST PROVIDE BACKFLOW DEVICE FOR ESPRESSO COFFEE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND UNUSED COOLER AT DISHWASHING AREAS. MUST REMOVE UNUSED COOLER FROM PREMISES.
  4. Réinspection des toiles

    3 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND NO BACKFLOW PREVENTION DEVICE PROVIDE FOR ESPRESSO MACHINE WATERLINE. MUST PROVIDE BACKFLOW DEVICE FOR ESPRESSO COFFEE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND UNUSED COOLER AT DISHWASHING AREAS. MUST REMOVE UNUSED COOLER FROM PREMISES.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • FOUND PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT DATED 6-18-19 INSPECTION # 2293764.VIOLATION 10.FOUND NO HAND SINK AT COFFEE PREPARATION AREAS.MUST PROVIDE HAND SINK WITH SPLASHGUARDS AT COFFEE PREPARATION AREAS.PRIORITY VIOLATION. CITATION ISSUED. 7-42-090. MUST PROVIDE.
  5. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HAND SINK AT COFFEE PREPARATION AREAS.MUST PROVIDE HAND SINK WITH SPLASHGUARDS AT COFFEE PREPARATION AREAS.PRIORITY FOUNDATION. CITATION ISSUED. 7-38-030C. MUST PROVIDE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND NO BACKFLOW PREVENTION DEVICE PROVIDE FOR ESPRESSO MACHINE WATERLINE. MUST PROVIDE BACKFLOW DEVICE FOR ESPRESSO COFFEE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND UNUSED COOLER AT DISHWASHING AREAS. MUST REMOVE UNUSED COOLER FROM PREMISES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND MISSING AND STAINED CEILING TILES ABOVE COFFEE PREPARATION AREAS. MUST PROVIDE/REPLACE.
  6. Réinspection des toiles

    0 infraction

  7. Toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ DES SALARIÉS SUR LES LOCAUX. LE GESTIONNAIRE INTÉGRÉ DOIT PROMOUVOIR UNE POLITIQUE DE SANTÉ DES EMPLOYÉS SUR LES LOCAUX. FONDATION PRIORITAIRE 7-38-010. PAS D'AVIS ÉMIS.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • IL N'Y A PAS DE PROCÉDURE DE FIXATION DE LA VARIANCE ET DE LA DIARRHÉE SUR LES LOCAUX. LE MANAGER INSTRUMÉ DOIT PROVIDER UNE PROCÉDURE DE CLASSEMENT DE VOMIT ET DE DIARRHEA SUR LES PRÉMISES. FONDATION PRIORITAIRE 7-38-005. PAS D'AVIS ÉMIS.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • THERMOMETER NE CALIBRÉ PAS. LE MANAGEUR INSTRUCTE DOIT CALIBRER LE THÉROMÈTRE DE MÉTAUX POUR LES MANDATEURS DE ALIMENTS. FONDATION PRIORITAIRE 7-38-005. PAS D'AVIS ÉMIS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ACCUMULATED FOOD BUILD UP ON CAN OPENER. INSTRUCTED MANAGER MUST CLEAN CAN OPENER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD AND HOOD FILTERS. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED WASTE WATER BACKING UP FROM DISHWASH WASH 3-COMPARTMENT SINK FLOOR GREASE TRAP WHEN WATER IS DRAINING, THEN WASTE WATER DRAINING BACK INTO SAID GREASE TRAP. INSTRUCTED MANAGER MUST CLEAN GREASE TRAP AND FLOOR AROUND. PRIORITY 7-38-030(C). ESTABLISHMENT IS PUT ON 2 DAY WORK AROUND NOTICE AND MUST BE CORRECTED BY DATE OF REINSPECTION.
  8. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE SCOOP WITH HANDLE FOR DRY FOOD:SUGAR,FLOUR ETC.REMOVE PLASTIC CUPS AND CONTAINERS FROM INSIDE THE FOOD. REMOVE ALL ALUMINUM FOILS AND CARDBOARDS THROUGHOUT THE PREP AREA,ON SHELVES THROUGHOUT THE PREP AREA INCLUDED INTERIOR OF COOLERS AND FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLERS, SHELVING UNITS, COOKING EQUIPMENT, AND EXHAUST HOOD. MUST CLEAN AND MAINTAIN.REMOVE GREASE IN ALL SHELVES AND PREP TABLE.REMOVE GRIMES FROM SHELVES IN FISH AREA
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • GREASE ON FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER COOKING EQUIPMENT,STEAM TABLES,COOLERS,FREEZERS. MUST CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO LIGHT SHIELD PROVIDED AT LIGHT ABOVE PREP TABLE AT FISH DEPARTMENT,MUST PROVIDE.
  9. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND SMALL REFRIGERATOR ON TOP THE PREP TABLE BY THE RICE COOK UNIT AT AIR TEMP OF 60F,THEIR OWN THERMOMETER SHOWED 68F.THREE DOOR COOLERS(#4-5-6)AIR TEMP OF 49.7F TO 59.6F. POTENTIALLY HAZARDOUS FOOD(COOKED MEAT ,PORK REFILLED PIES,RICE ETC) WERE STORED INSIDE ON BOTH COOLER UNITS. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED BOTH UNIT "HELD FOR INSPECTION"DO NOT USE.PLENTY COOLERS(40F AND BELOW) AND FREEZER(0F) UNIT PROVIDED ON SITE WITH ADEQUATE TEMPERATURE. 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.FOUND FLAN PIE AT TEMP OF 62.1F,OPENED EVAPORATE MILK AT TEMP OF 63.2F,VARIOUS KIND(15 EACH)OF TAPIOCA MIX AT TEMP OF 62.7F,BUNS REFILL WITH PORK MEAT AT TEMP OF 54.7F. THESE PRODUCTS WERE STORED INSIDE THE SMALL REACH-IN COOLER. THREE LARGE CONTAINERS WITH COOKED CARNE ASADA(BEEF) AT TEMP OF 47.7F 51.8F AND 59F, 3-LARGE CONTAINERS OF COOKED MENUDO AT TEMP OF 47.9F-50F AND 52F. WHITE COOKED RICE AT TEMP OF 66.7F,ALL MENTIONED FOOD WAS COOKED ON SUNDAY 6-11-17 PER MANAGER AND EMPLOYEE STATEMENT. FOUND RAW CHOPPED FISH IN PLASTIC BAG INSIDE THE ONE COMPARTMENT SINK AT TEMP OF 61.5F, PRE-PACKAGED 15 EACH OF CHICKEN EMPANADA AT TEMP OF 77.9F AND 3 HOPIA MUNG BEANS AT TEMP OF 77.7F,STORED ON TOP THE TABLE BY THE CASHIER IN SELLING AREA. FOOD MENTIONED WERE DISCARDED AND DENATURED BY THE MANAGERS AND EMPLOYEE.POUNDS 114.88 VALUE 798. CRITICAL VIOLATION:7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • EVIDENCE OF OVER 40 MICE DROPPINGS ON FLOOR, ON TOP SHELVES AND INSIDE BOXES WERE FOAM PLATES, CUPS ETC ARE STORED,BEHIND FRONT PREP AREA,UNDER STEAM TABLES.SCREEN DOOR IN POOR CONDITION,MESH WITH SOME HOLES AND FRAME BENDED(1/4" TO 1" NOT ABLE TO BE COMPLETELY TIGHT FITTED TO FRAME DOOR. MAIN REAR DOOR OPENED,AND TWO FLIES AT REAR PREP AREA. NEED TO REPAIR SCREEN MESH AND SCREEN FRAME.DOOR MUST BE RODENT INSECT PROOF. SERIOUS VIOLATION:7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE SCOOP WITH HANDLE FOR DRY FOOD:SUGAR,FLOUR ETC.REMOVE PLASTIC CUPS AND CONTAINERS FROM INSIDE THE FOOD. REMOVE ALL ALUMINUM FOILS AND CARDBOARDS THROUGHOUT THE PREP AREA,ON SHELVES THROUGHOUT THE PREP AREA INCLUDED INTERIOR OF COOLERS AND FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLERS, SHELVING UNITS, COOKING EQUIPMENT, AND EXHAUST HOOD. MUST CLEAN AND MAINTAIN.REMOVE GREASE IN ALL SHELVES AND PREP TABLE.REMOVE GRIMES FROM SHELVES IN FISH AREA
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • GREASE ON FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER COOKING EQUIPMENT,STEAM TABLES,COOLERS,FREEZERS. MUST CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO LIGHT SHIELD PROVIDED AT LIGHT ABOVE PREP TABLE AT FISH DEPARTMENT,MUST PROVIDE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACK FLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE( FISH PREPARATION AREA). MUST PROVIDE BACK FLOW PREVENTION DEVICES FOR ICE MACHINE WATERLINE. NECK FAUCET AT THREE COMPARTMENT SINK IN POOR REPAIR,VERY LOOSE,REPAIRED WITH DIRTY PLASTIC,NEED TO REMOVE AND PROPERLY REPAIR
  10. Toiles

    3 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.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLERS, SHELVING UNITS, COOKING EQUIPMENT, AND EXHAUST HOOD. 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 COOKING EQUIPMENT AREAS. MUST CLEAN AND SANITIZE.
  11. Réinspection des toiles

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE AND MOP SINK FAUCET( FISH PREPARATION AREAS). MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR MOP SINK AND ICE MACHINE WATERLINE
  12. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND EVIDENCE OF MICE AT PREMISES. OBSERVED ABOUT 30 MICE DROPPINGS ON FLOOR UNDER LARGE RICE BAG SHELVES NEXT TO EATING AREAS. SERIOUS VIOLATION. CITATION ISSUED. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • FOUND OUTSIDE DUMPSTER WITH LIDS OPENED AND GARBAGE OVERFLOWING ONTO FLOORS. ALSO, OUTSIDE GREASE CONTAINER WITH EXCESSIVE GREASE BUILDUP. SERIOUS VIOLATION. CITATION ISSUED. 7-38-020.
    • 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.(HANDLES RAW CHICKEN, BEEF, PORK,ETC.) ALSO. NO CITY OF CHICAGO SANITATION CDRTIFICATE POSTED. SERIOUS VIOLATION. CITATION ISSUED. 7-38-012.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS AT ALL PREPARATION AREAS NOT CLEAN. (EXCESSIVE FOOD DEBRIS/GREASE ETC.)MUST CLEAN AND SANITIZE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND WALLS AT FRESH FISH PREPARATION AREAS WITH HOLES. MUST SEAL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE AND MOP SINK FAUCET( FISH PREPARATION AREAS). MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR MOP SINK AND ICE MACHINE WATERLINE.
  13. Toiles

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOODS AND HOOD FILTERS, INTERIOR OF MICROWAVE IN EMPLOYEES BREAK ROOM ALSO OBSERVED FOOD BUILD UP ON SHELVES AT PREP AREA. INSTRUCTED MANAGER TO CLEAN EQUIPMENT AND MAINTAIN.
    • 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 ALONG WALLS/CORNERS AT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT PREP/DISWASH AREA AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN WALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED MANAGER TO CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • ESTABLISHMENT UNABLE TO PROVIDE CERTIFIED FOOD HANDLERS CERTIFICATES AT THIS TIME. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF SAID EMPLOYEES ON PREMISES.
  14. Toiles

    5 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. OBSERVED A PAN OF SHRIMP AND TARO LEAVES INSIDE OF THE REACH-IN COOLER IN REAR PREP AT 90.6F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CUTTING BOARDS IN THE FRONT AREA NEXT TO THE REACH-IN COOLERS AND THE REAR PREP CENTER AISLE NOT MAINTAINED WITH DEEP GROOVES AND CRACKS. REPLACE OLD CUTTING BOARDS TO ALLOW PROPER CLEANING.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY STORAGE RACK IN THE CENTER AISLE OF FOOD PREP, INTERIOR/EXTERIOR OF COOKING EQUIPMENT IN REAR PREP, AND INTERIOR STORAGE RACKS OF REACH IN COOLERS THAT ARE ENCRUSTED WITH DIRT, GREASE, AND FOOD DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN FLOORS IN THE WALK-IN COOLER ESPECIALLY ALONG THE FLOORBOARDS AND ALSO UNDER THE COOKING EQUIPMENT IN THE REAR PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS/SPLASHES ON THE WALL BEHIND THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  15. Réinspection des toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES AT THE KITCHEN BY EXPOSED HAND WASH SINK AND ENCRUSTED WITH DIRT AND FOOD DEBRIS .ALSO NOTED KNIVES AT THE FISH FRYING PREP AREA STORED BETWEEN SINK AND WALL. INSTRUCTED TO PROPERLY STORE ALL KNIVES IN A KNIVES RACK TO PREVENT CONTAMINATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREP AREAS ESPECIALLY UNSERNEATH DEEP FRYER AND UNDERNEATH HEAVY EQUIPMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED WASTE WATER DRIPPING AND COLLECTING INSIDE A TRAY FROM THE CONDENSING UNIT INSIDE REACH IN COOLER AT THE KITCHEN PREP AREA.ALSO NOTED HEAVY DUST ACCUMULATION INSIDE UNIT WITH FANS ABOVE COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  16. Toiles

    10 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS ON SHELVES AND INSIDE WALK IN COOLERS TO BE IMPROPER BETWEEN 61F TO 75F (EGGS 65.7F,UN COOKED SHRIMP 61.7F,COOKED SAUCE 75.9F,MENUDO 66.2F AND CALDERETA(BEEF STEW)73.1F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 90IBS WORTH $165.0 THROUGH DENATURING PROCESS. TEMPERATURES OF COOLERS WERE ADEQUATE AT 39.3F. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • NOTED EMPLOYEES AT THE KITCHEN PREP AREAS WHILE WEARING GLOVES WOULD PREP FOOD,CLEAN TABLES WITH WASH CLOTH,USE COMPUTER TO PRINT LABEL AND SERVE FOOD ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. ALSO NOTED SEVERAL EMPLOYEES WEARING GLOVES AND MOVING FROM PREP AREA TO COOLERS, THEN WASHING UNTENSILS WITHOUT WASHING HANDS . INSTRUCTED TO ALWAYS WASH HANDS BETWEEN CHANGING GLOVES OR WHILE PREPPING FOOD AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP, LID,LIPS AND DRIPPING DOWN THE SIDES. ALSO NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. THIS IS FOOD SOURCE AND HARBORAGE FOR RODENTS. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE GREASE CONTAINER AND CALLED THE DUMPSTER SERVICE TO PICK UP GARBAGE. INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • STILL NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1285343 DATED 09/19/2012 NOT CORRECTED:- -#33-THE FOLLOWING NOT CLEAN- OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES IN PREP/FRYING AREA WITH FOOD BUILD UP ON SHELVES, VENTILATION HOOD AND HOOD FILTERS WITH FOOD AND GREASE BUILD UP, INTERIOR OF FRYERS WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. -#34-OBSERVED FOOD, GREASE AND DIRT BUILD UP ON FLOOR IN PREP AND COOKING/FRYING AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT PREP AND DISH WASH AREAS. #35- OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK AND HAND WASH BOWL AT FRYING AREA. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED 3 COMPARTMENT SINK USED FOR EQUIPMENT WASHING WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR SINK TO PROPERLY SET UP SINK FOR WASHING, RINSING AND SANITIZING.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES AT THE KITCHEN BY EXPOSED HAND WASH SINK AND ENCRUSTED WITH DIRT,FOOD DEBRIS AND UNNECESSARY ARTICLES.ALSO NOTED KNIVES AT THE FISH FRYING PREP AREA STORED BETWEEN SINK AND WALL. INSTRUCTED TO PROPERLY STORE ALL KNIVES IN A KNIVES RACK TO PREVENT CONTAMINATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREP AREAS ESPECIALLY ALONG WALL BASE,COOKING STOVE, DEEP FRYER AND UNDERNEATH HEAVY EQUIPMENT.MUST UPGRADE HOUSE KEEPING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED FOOD STAINS AND DIRT ON WALLS AND CEILING AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED WASTE WATER DRIPPING AND COLLECTING INSIDE A TRAY FROM THE CONDENSING UNIT INSIDE REACH IN COOLER AT THE KITCHEN PREP AREA.ALSO NOTED HEAVY DUST ACCUMULATION INSIDE UNIT WITH FANS ABOVE COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  17. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST CLEAN OUT ALL UNCLEAN LOCKERS AT EMPLOYEES CHANGE STATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES IN PREP/FRYING AREA WITH FOOD BUILD UP ON SHELVES, VENTIALTION HOOD AND HOOD FILTERS WITH FOOD AND GREASE BUILD UP, INTERIOR OF FRYERS WITH GREASE BUILD UP. INSTRUCTED MANAGER TO 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, GREASE AND DIRT BUILD UP ON FLOOR IN PREP AND COOKING/FRYING AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT PREP AND DISHWASH AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK AND HANDWASH BOWL AT FRYING AREA. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETER FOR 1-DOOR REACH IN COOLER (DRINK COOLER).
  18. 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 WALK IN FREEZER FLOOR.
    • 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 DEBRIS IN TOILET BOWL AT EMPLOYEE TOILET ROOM.
    • 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.
  19. Réinspection de la plainte

    0 infraction

  20. Plainte

    8 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. found/observed front entrance/exit doors not rodent proofed, door had gaps on bottom of door, ranging from 1/4 inch to 3/4 inch gaps. citation issued H000062801 with court date of 8/05/2010, at 400 w superior in room #112 at 9:00 am.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly dated/ labeled in coolers, must date and label all food items in coolers.
    • 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, and storage shelving need cleaning.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment not clean need 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.damaged, stained ceiling tiles shall be replaced, walls in rear prep area 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. missing light shields in lunchroom shall be provided, light shields in prep areas not clean need cleaning(detailed).
    • 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 vents(ventilation) in prep areas not clean need detailed cleaning. 3 compartment sink faucet leaking at neck, shall be repair/replaced.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. excess debris and clutter in rear storage areas shall be removed.

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