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PALACE CAFE

8114 S STONY ISLAND AVE, CHICAGO, IL 60617 · Restaurant

Résumé des inspections

PALACE CAFE a été inspecté 16 fois par Chicago Department of Public Health depuis le 3 octobre 2012. La dernière inspection, le 23 avril 2020, a relevé 11 infractions.

1 des 16 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Protection des aliments contre la contamination, Lavage des mains et hygiène du personnel et Contrôle de la température des aliments.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

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

  • 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 6 fois dans 5 inspections distinctes, la plus récente le 23 avril 2020. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé 4 fois dans 4 inspections distinctes, la plus récente le 23 avril 2020. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé une fois le 2 mai 2013. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • RavageursRisque élevé

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

    Relevé une fois le 3 octobre 2012. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 30 fois dans 13 inspections distinctes, la plus récente le 23 avril 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.

16 inspections

  1. Réinspection des toiles

    11 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 NOTED PERSON IN CHARGE WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE WHILE PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS DURING INSPECTION. PRESENTED SERVSAFE CERT WITH 10/21/2019 EXAM DATE DURING RE-INSPECTION. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED FACILITY WITH USE OF THE SAMPLE CLEAN UP POLICY PROVIDED FROM CDPH WEBSITE AND MISSING SUPPLIES LISTED. MUST ENSURE THE AVAILABILITY OF BOTH A CLEAN UP POLICY AND ADEQUATE SUPPLIES (DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-204.11 OBSERVED NO HANDSINK IN THE CUSTOMER SELF-SERVICE COFFEE AREA LOCATED ALONG SIDE OF PREP COUNTER. INSTRUCTED TO PROVIDE HANDSINK ACCORDING TO FOOD CODE STANDARDS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT BOTH PREP HANDSINKS. INSTRUCTED TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 OBSERVED POT/PANS, FOOD CONTAINERS AND BOXES CONTAINING FOOD ITEMS STORED ON THE FLOOR IN THE PREP AND STORAGE AREAS. INSTRUCTED TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 40. FONDS PERSONNELS
      • 2-402.11 OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14 OBSERVED WET WIPING CLOTHS ON SEVERAL SURFACES IN THE PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 NOTED THE INTERIOR OF ALL REFRIGERATOR UNITS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED NO PERSONS ON SITE WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  2. Toiles

    22 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS (COOKED EGGS, SAUSAGE ETC.) WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. POSTED CERTIFICATE IS EXPIRED. INFORMED PERSON IN CHARGE THAT AN ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE MUST BE POSTED AND CERTIFIED MANAGER MUST ALSO BE ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HOT WATER ABOVE 120F AT THE WASHBOWL SINK IN THE WASHROOM NEAREST THE REAR EXIT DOOR. NO COLD WATER WAS PROVIDED AT THE WASHBOWL SINK WHEN NOZZLE IS TURNED ON. MUST PROVIDE HOT WATER BETWEEN 100-120F AT THE HANDWASHING SINKS. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDSINK IN THE CUSTOMER SELF-SERVICE COFFEE AREA LOCATED ALONG SIDE OF PREP COUNTER. INSTRUCTED TO PROVIDE HANDSINK ACCORDING TO FOOD CODE STANDARDS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT BOTH PREP HANDSINKS. INSTRUCTED TO PROVIDE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED 1 OF 2 HANDSINKS IN PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWEL IN 1 OF 2 WASHROOMS. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (SLICED TOMATOES, CHEESE) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ITEMS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE ALL REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALIMENTAIRE OBSERVÉ CONTENU DANS LES CONTENEURS DANS TOUS LES COOLERS, REMORQUES EN COOLER ET EN STOCKAGE SRY SANS LABELAGE PROPER DU NOM. INSTRUCTION DE LA PERSONNE EN CHARGE DE PROVIDER UN ÉTIQUETTE RÉFLEXIONNANT LE NOM DE L'INVESTISSEMENT DE L'ALIMENTATION QUAND L'ALIMENT A ÉTÉ ÉLIMINÉ DE SES EMBALLAGES ORIGINAUX.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED POT/PANS, FOOD CONTAINERS AND BOXES CONTAINING FOOD ITEMS STORED ON THE FLOOR IN THE PREP AND STORAGE AREAS. INSTRUCTED TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 40. FONDS PERSONNELS
      • POIGNARDS DE NOURRITURE NON ENTRETENUS PRÉPARANT LES ALIMENTS À L'ABRI DES RISQUES. LA PERSONNE INSTRUCTE EN CHARGE QUE TOUS LES MAIN-D'OEUVRE DOIVENT SAVOIR UNE RESTRAINTE D'HAIR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS ON SEVERAL SURFACES IN THE PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT (GRILLTOP AND FRYER) AND SURROUNDING WALL/FLOORS IN THE PREP AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED THE INTERIOR OF ALL REFRIGERATOR UNITS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED BOTH WASHROOMS WITHOUT TOILET TISSUE. INSTRUCTED PERSON IN CHARGE THAT A SUPPLY OF TOILET TISSUE MUST BE AVAILABLE AT EACH TOILET. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO CLOSED RECEPTACLE INSIDE BOTH WASHROOMS. INSTRUCTED TO PROVIDE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED VENT HOOD MISSING MIDDLE FILTER. INSTRUCTED TO REPLACE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUNE PROFESSION DE FORMATION POUR TOUS LES ALIMENTAIRES. INSTRUMENTS POUR FOURNIR ET MAINTENIR DES ENREGISTREMENTS EN TEMPS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO PERSONS ON SITE WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  3. Réinspection des toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINKS IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS, BURGERS). INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) OBSERVED A THERMOMETER IS NEEDED INSIDE OF THE REFRIGERATION UNITS AND FREEZER. INSTRUCTED TO PROVIDE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
  4. Toiles

    9 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 OBSERVED VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON NOR MANAGER SITE WHILE TIME/TEMPERATURE CON CONTROL FOR SAFETY FOODS (EGGS, PORK) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND MANAGER ON SITE AT ALL TIMES FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINKS IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS, BURGERS). INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) OBSERVED A THERMOMETER IS NEEDED INSIDE OF THE REFRIGERATION UNITS AND FREEZER. INSTRUCTED TO PROVIDE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15(A) OBSERVED PLUMBING NOT REPAIRED ACCORDING TO LAW. OBSERVED THE 3 COMPARTMENT SINK IN POOR REPAIR, WHEN THE HOT OR COLD WATER IS TURNED ON THERE IS A VERY HEAVY LEAK AND WATER SHOOTS OUT OF THE HOT WATER KNOB, ALSO OBSERVED A HEAVY LEAK UNDER THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR ALL. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • 8-404.13(B:4) OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2222532 DATED 9/19/18; 49-4-602.13 OBSERVED VARIOUS EQUIPMENT IN NEED OF CLEANING, MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACE OF GRILL AND FRYER, AREA UNDERNEATH GRILL, INTERIOR BOTTOM OF FRYER, INTERIORS OF REFRIGERATION UNITS AND TOP/BOTTOM OF PREP TABLES. 55-6-501.12 THE FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE DIRT AND GREASE; MUST CLEAN AND MAINTAIN FLOORS. ALSO CLEAN FLOOR IN STORAGE AREAS AND MAINTAIN. THE WALLS AROUND AND BEHIND COOKING EQUIPMENT NEED DETAIL CLEANING TO REMOVE DUST OBSERVED AND DIRT; CLEAN AND MAINTAIN. 56-6-501.14 THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT IS NOT CLEAN. OBSERVED HEAVY DUST AND GREASE BUILD UP ON THE VENTS IN THE SYSTEM AND THE EXTERIOR SURFACE OF THE SYSTEM; MUST CLEAN AND MAINTAIN. 57-2-102.13 INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE. 58-PA 100-0367 INSTRUCTED THE PIC THAT THE CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO CORRECT ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION. CITATION ISSUED 7-42-090.
  5. Toiles

    0 infraction

  6. Toiles

    10 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-102.12 OWNER HAS NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE AS REQUIRED. INSTRUCTED OWNER TO OBTAIN A VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE REQUIRED TO PREPARE AND SERVE TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-202.11 NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT OR DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(C) OBSERVED READY TO EAT TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) INSIDE OF REFRIGERATION UNIT WITH OUT DATE MARKING. COOKED CHICKEN, SLICED HAM. INSTRUCTED THE PIC TO UTILIZE DATE MARKINGS ON READY TO EAT (TCS) FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED RESTAURANT MISSING THE REQUIRED CONSUMER ADVISORY STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN THE REQUIRED INFO ON MENU. PRIORITY FOUNDATION VIOLAITON 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED VARIOUS EQUIPMENT IN NEED OF CLEANING, MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACE OF GRILL AND FRYER, AREA UNDERNEATH GRILL, INTERIOR BOTTOM OF FRYER, INTERIORS OF REFRIGERATION UNITS AND TOP/BOTTOM OF PREP TABLES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 THE FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE DIRT AND GREASE; MUST CLEAN AND MAINTAIN FLOORS. ALSO CLEAN FLOOR IN STORAGE AREAS AND MAINTAIN. THE WALLS AROUND AND BEHIND COOKING EQUIPMENT NEED DETAIL CLEANING TO REMOVE DUST OBSERVED AND DIRT; CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT IS NOT CLEAN. OBSERVED HEAVY DUST AND GREASE BUILD UP ON THE VENTS IN THE SYSTEM AND THE EXTERIOR SURFACE OF THE SYSTEM; MUST CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 INSTRUCTED THE PIC THAT THE CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE.
  7. Plainte

    6 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR DISPLAYED OR OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN,SERIOUS VIOLATION 7-38-012
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE CABINETS OF FOOD SPILLS ON DOORS, AND CLEAN ALL COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL ALL COOKING EQUIPMENT OF GREASE AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN THE WALLS IN PREP AREA OF GREASE BUILD-UP,INSTRCUTED TO CLEAN AND MAINTAIN AREA
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER FROM THE REAR OUTSIDE AREA,INSTRUCTED TO REMOVE TO PREVENT RODENT HARBORAGE
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT FOOD PREP AREA
  8. Toiles

    6 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • OBSERVED NO HOT RUNNING WATER ON SITE ,CRITICAL VIOLATION 7-38-030,INSTRUCTED TO REPAIR
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO VALIAD CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR DISPLAYED INSPECTION.SERIOUS VIOLATION 7-38-012
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL ALL COOKING EQUIPMENT OF GREASE AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREA,ALONG WALL BASE AND CORNERS
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER FROM THE REAR OUTSIDE AREA,INSTRUCTED TO REMOVE TO PREVENT RODENT HARBORAGE
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT FOOD PREP AREA
  9. Toiles

    5 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO VALID CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS: EGGS, CHICKEN, BEEF. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. SERIOUS VIOLATION #7-38-012.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST PROPERLY STORE KNIVES IN KNIFE RACK CLEAN/SANITIZED WHEN NOT IN USE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE FOLLOWING NOT CLEAN EXTERIOR OF FRYERS, INTERIOR OF FRYER DOORS, ALSO FRONT COOLERS. MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD-UP,AND DETAIL CLEAN ALL REACH-IN AND PREP COOLERS OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT ALSO DETAIL CLEAN EXTERIOR OF ALL CABINETS IN PREP COOLER,HAS FOOD SPILLS,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS THROUGHOUT PREP AREA AND STORAGE ROOM ALONG WALL BASE AND CORNERS, ESPECIALLY BEHIND GRILL,HAS HEAVY ACCUMLICATION OF GREASE BUILD-UP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN WALLS BEHIND PREP AREA OF GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA.
  10. Toiles

    3 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO VALID CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS: EGGS, CHICKEN, BEEF. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED #7-38-012.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS TO REMOVE DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS.
  11. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF HEAVY GREASE BUILD-UP,AND DETAIL CLEAN ALL REACH-IN AND PREP COOLERS OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT ALSO DETAIL CLEAN EXTERIOR OF ALL CABINETS IN PREP COOLER,HAS FOOD SPILLS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS THROUGHOUT PREP AREA AND STORAGE ROOM ALONG WALL BASE AND CORNERS,ESPECIALLY BEHIND GRILL,HAS HEAVY ACCUMLICATION OF GREASE BUILD-UP
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN WALLS BEHIND PREP AREA,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER FROM THE STORAGE ROOM IN REAR OF PREMISES
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • MUST PROVIDE THE FOOD HANDLERS CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  12. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE FOLLOWING NOT CLEAN EXTERIOR OF FRYERS, INTERIOR OF FRYER DOORS, ALSO FRONT COOLERS, INSTRUCTED TO CLEAN. OBSERVED THE FRONT COFFEE MACHINE ABOVE COFFEE BASKET, AND FRONT PREP COUNTER UNDER WAFFLE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. OBSERVED FRONT SMALL FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST, AND CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FRONT FLOOR UNDER COOKING/FRYER'S NOT CLEAN , INSTRUCTED TO CLEAN.
  13. Réinspection des toiles

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED SMALL STOVE NEX TO DEEP FRYERS NOT UNDER VENTILATION HOOD MUST REMOVE IF STOVE CANNOT FIT UNDER HOOD.
  14. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS IN COOLERS MAINTAINED AT IMPROPER TEMPERATURES,IE COOKED RICE-46F,COOKED GROUND BEEF-49F,COOKED CHICKEN BREAST-45F,BOILED EGG-45F,EGG/MILK MIX-46F APPROX 10LBS OF FOOD/COST APPROX $30.OO WAS REMOVED AND DISCARDED BY MANAGER-CDI.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.CRITICAL CITATION ISSUED
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS(32,35,38,41 FROM LAST REPORT DATED-10/05/12-#1285741.MUST COMPLETE BY NEXT INSPECTION.SERIOUS CITATION ISSUED
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MISSING STORAGE CABINET DOOR IN PREP AREAS.MUST INSTALL. SEE VIOLATION #29
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • BRICK DINING ROOM WALL NOT SEALED.MUST SEAL WALLS.SEE VIOLATION #29
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED NO BACKFLOW PREVENTIVE DEVICE ON WATERLINE OF COFFEE MACHINE.MUST INSTALL. SEE VIOLATION #29
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED SMALL STOVE NEX TO DEEP FRYERS NOT UNDER VENTILATION HOOD MUST REMOVE IF STOVE CANNOT FIT UNDER HOOD.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • STILL OBSERVED EXCESSIVE HARBORAGE OF ARTICLES IN REAR YARD OF PREMISES,(DEEP FREEZER,POTS,ETC)MUST REMOVE AND CLEAN REAR AREA. SEE VIOLATION #29
  15. Réinspection des licences

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED MISSING CABINET STORAGE DOOR IN PREP AREA. MUST INSTALL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED EXCESSIVE GREASE IN INTERIOR OF DEEP FRYER CABINET. MUST CLEAN/MAINTAIN. MUST REMOVE OLD OLD FOIL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED OPENINGS/HOLES IN BRICKWALLS OF DINING AREA. MUST SEAL OPENINGS/HOLES. ALSO, OBSERVED BRICK DINING ROOM WALL NOT SEALED, MUST SEAL. OBSERVED DEAD INSECTS INSIDE LIGHT SHIELD COVERS IN PREP AREA. MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED NO BACKFLOW PREVENTIVE DEVICE ON WATERLINE OF COFFEE MACHINE. MUST INSTAL.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED EXCESSIVE HARBORAGE OF ARTICLES IN REAR YARD OF PREMISED (UNUSED DEEP FREEZER, BREAD TRAYS,ETC). ALSO EXCESSIVE LEAVES AND OTHER ARTICLES. MUST CLEAN/MAINTAIN.
  16. Licence

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF LIVE INSECTS/GNATS(9) BY PREP HAND SINK, WASHROOM AND MOP ROOM. INSTRUCTED TO CONTACT PEST CONTROL CO. FOR SERVICE. NO CITATION ISSUED.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • OBSERVED DISH WASHING FACILITIES NOT MAINTAINED. MUST INSTALL A FAUCET TO REACH ALL COMPARTMENTS OF 3 COMPARTMENT SINK OR REPAIR SPRAYER TO ADEQUTELY REACH ALL COMPARTMENTS OF THE 3 COMP. SINK TO PROPERLY WASH, RINSE AND SANITIZE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED MISSING CABINET STORAGE DOOR IN PREP AREA. MUST INSTALL. ALSO, NO PAPER TOWEL DEVICE BY HAND SINK LOCATED BY DEEP FRYER. MUST INSTALL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED EXCESSIVE GREASE IN INTERIOR OF DEEP FRYER CABINETS. MUST CLEAN/MAINTAIN. MUST REMOVE OLD TIN FOIL
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED OPENINGS/HOLES IN BRICKS/WALLS OF PREMISES.MUST SEAL.ALSO OBSERVED BRICKS IN DINING ROOM NOT SEALED.MUST SEAL ALL BRICKS. OBSERVED DEAD INSECTS INSIDE CEILING LIGHT SHIELD COVERS IN PREP AREA. MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED NO BACKFLOW PREVENTIVE DEVICE ON WASTE WATERLINE OF COFFEE MACHINE. MUST INSTALL.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED EXCESSIVE HARBORAGE OF ARTICLES IN REAR YARD OF PREMISES(UNUSED DEEP FREEZER, BREAD TRAYS, ETC. ALSO EXCESSIVE LEAVES AND OTHER ARTICLES.) MUST CLEAN AREA AND MAINTAIN.

Établissements inspectés à proximité

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