Aller au contenu
Chargement de la carte…

PETE'S MARKET #3

4343 S PULASKI RD, CHICAGO, IL 60632 · Grocery Store

Résumé des inspections

PETE'S MARKET #3 a été inspecté 32 fois par Chicago Department of Public Health depuis le 25 janvier 2010. La dernière inspection, le 3 septembre 2026, a relevé 2 infractions.

3 des 32 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 5 inspections et 27 infractions relevées. Les constats à risque élevé ici concernent : Ravageurs, Nettoyage et désinfection 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.

  • 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 10 fois dans 8 inspections distinctes, la plus récente le 3 septembre 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 10 fois dans 7 inspections distinctes, la plus récente le 3 septembre 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 10 fois dans 8 inspections distinctes, la plus récente le 1 avril 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 4 inspections distinctes, la plus récente le 3 avril 2026. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 9 août 2019. 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.

32 inspections

  1. Plainte

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OPENING AT BASE OF DOCK DOOR, OBSERVED OPENING ON LEFT SIDE AND AT BASE OF LEFTSIDE FRONT ENTRANCE SLIDING DOOR AND OBSERVED OPENING IN MIDDLE OF DOORS AND AT BASE OF RIGHT SECTION TO THE RIGHT OF MAIN EXIT SLIDING DOORS. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MISSING LEFT DOOR ON LOWER COLD HOLDING UNIT UNDERNEATH COUNTER IN DELI PREP AREA.INSTRUCTED TO REPLACE SAID DOOR OF LOWER COLD HOLDING UNIT IN DELI PREP AREA AND MAINTAIN. OBSERVED MULTIPLE DAMAGED DOORS AND DAMAGED AREAS NEXT TO DOORS CREATING OPENINGS IN DELI REACH IN DISPLAY COOLER IN DELI PREP AREA. INSTRUCTED TO REPAIR DAMAGED DOORS AND DAMAGED AREAS NEXT TO DOORS CREATING OPENINGS IN DELI REACH IN DISPLAY COOLER IN DELI PREP AREA AND MAINTAIN.
  2. Plainte abrégée

    1 infraction

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED OPENINGS AT ENTRANCE AND EXIT DOORS OF FACILITY. OBSERVED OPENING ON LEFT AND AT BASE OF LEFTSIDE FRONT ENTRANCE SLIDING DOOR, OBSERVED OPENING IN MIDDLE OF MAIN EXIT SLIDING DOORS AND OBSERVED OPENINGS IN MIDDLE AND AT RIGHT BASE OF RECEIVING DOUBLE DOORS.INSTRUCTED TO SEAL ALL OUTER OPENING TO PREVENT PEST ENTRANCE.
  3. Réinspection de la plainte

    1 infraction

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED OPENINGS AT ENTRANCE AND EXIT DOORS OF FACILITY. OBSERVED OPENING ON LEFT AND AT BASE OF LEFTSIDE FRONT ENTRANCE SLIDING DOOR, OBSERVED OPENING IN MIDDLE OF MAIN EXIT SLIDING DOORS AND OBSERVED OPENINGS IN MIDDLE AND AT RIGHT BASE OF RECEIVING DOUBLE DOORS.INSTRUCTED TO SEAL ALL OUTER OPENING TO PREVENT PEST ENTRANCE.
  4. Réinspection de la plainte

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-205.11: OBSERVED INACCESSIBLE HANDWASHING SINK IN PRODUCE PREP AREA, OBSERVED OUT OF ORDER SIGN ON PLASTIC WRAPPED AROUND SINK AND TAPE ON FAUCET AND HANDLES OF HANDWASHING SINK PREVENTING EMPLOYEES FROM ACCESSING HANDWASHING SINK IN PRODUCE PREP AREA IN NOT ACCESSIBLE. INSTRUCTED HANDWASHING SINKS SHALL BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11: OBSERVED ANIMAL DERIVED FOOD(CHEESEBURGER) THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING IT AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOOD IS SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOOD IS SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD REMINDER STATEMENT TO MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111: OBSERVED APPROXIMATELY 130 MOUSE DROPPINGS IN FACILITY. OBSERVED MOUSE DROPPINGS IN ELECTRICAL ROOM, LOWER WALL ACCESS POINT IN BAKERY/POPCORN FRONT PREP AREA AND DRY STORAGE AREA IN REAR HALLWAY. INSTRUCTED TO ELIMINATE RODENT ACTIVITY, REMOVE MOUSE DROPPINGS AND CLEAN AFFECTED AREAS. RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 4/2/2026. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED OPENINGS AT ENTRANCE AND EXIT DOORS OF FACILITY. OBSERVED OPENING ON LEFT AND AT BASE OF LEFTSIDE FRONT ENTRANCE SLIDING DOOR, OBSERVED OPENING IN MIDDLE OF MAIN EXIT SLIDING DOORS AND OBSERVED OPENINGS IN MIDDLE AND AT RIGHT BASE OF RECEIVING DOUBLE DOORS.INSTRUCTED TO SEAL ALL OUTER OPENING TO PREVENT PEST ENTRANCE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11: OBSERVED NO LEFT SPLASH GUARD ON HANDWASHING SINK IN DELI PREP AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK IN DELI PREP AREA TO PREVENT CONTAMINATION OF PREP SURFACES TO THE LEFT OF HANDWASHING SINK.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-501.110: OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 98F. OBSERVED IMPROPER WASH SOLUTION TEMPERATURE AT HIGH TEMERATURE DISH MACHINE. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION IN STATIONARY RACK DUAL TEMPERATURE TEMPERATURE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 150F.(NOTE: HIGH TEMPERATURE DISH MACHINE NOT IN USE AT TIME OF INSPECTION) PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-302.13: OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • 5-103.11(B): OBSERVED NO HOT RUNNING WATER ON THE PREMISES, OBSERVED IMPROPER HOT WATER TEMPERATURES RANGING BETWEEN 66.4-94.5F AT THREE COMPARTMENT SINKS AND HANDWASHING SINKS IN FACILITY. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION.7-38-030(C) CITATION ISSUED
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED LEAKING DRAINPIPE OF HANDWASHING SINK IN MEAT PREP AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF HANDWASHING SINK IN MEAT PREP AREA AND MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-402.13: OBSERVED WASTE WATER FROM FLOOR DRAIN OF THREE COMPARTMENT SINK OVERFLOWING ONTO FLOOR WHEN INDIVIDUAL COMPARTMENT OF SINK IS DRAINED IN MEAT PREP AREA, OBSERVED WASTE WATER FROM FLOOR DRAIN OF THREE COMPARTMENT SINK IN PRODUCE PREP AREA OVERFLOWING ONTO FLOOR WHEN INDIVIDUAL COMPARTMENT OF SINK IS DRAINED AND OBSERVED WASTE WATER FROM HANDWASHING SINK IN PRODUCE PREP AREA BACKING UP FROM FLOOR DRAIN IN PRODUCE WALK IN COOLER WHEN WATER FROM HANDWASHING SINK FLOWS DOWN DRAIN.INSTRUCTED MANAGER TO REPAIR FLOOR DRAINS IN SAID AREAS FOR APPROPRIATE WASTE WATER DRAINAGE. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
  5. Plainte

    13 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED INACCESSIBLE HANDWASHING SINK IN PRODUCE PREP AREA, OBSERVED OUT OF ORDER SIGN ON PLASTIC WRAPPED AROUND SINK AND TAPE ON FAUCET AND HANDLES OF HANDWASHING SINK PREVENTING EMPLOYEES FROM ACCESSING HANDWASHING SINK IN PRODUCE PREP AREA IN NOT ACCESSIBLE. INSTRUCTED HANDWASHING SINKS SHALL BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED HOT TCS FOOS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 120.0-130.2F.OBSERVED HOT TCS FOODS, POTATO WEDGES(124.7F), CHICKEN(94.5-123.6F), MUSHROOMS(113.9F), ONION RINGS(103.1F), VEGETABLE SOUP(115.7F), CHEESE IN TORTILLA SHELL(111.4F) AND FISH(114.4-118.9F) HELD AT IMPROPER TEMPERATURE INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $400 WEIGHING 50LBS. CONSOLIDATED WITH VIOLATION BELOW PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.8-56.3F. OBSERVED COLD TCS FOODS, CHEESE(47.8-50.5F), BUTTER(47.8F), SALAD CONTAINING LEAFY GREENS(55.0-56.3F), SHRIMP(46.8-51.4F), CRAB SALAD (50.2F)AND AND OCTOPUS SALAD(53.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $300 WEIGHING 30LBS CONSOLIDATED WITH VIOLATION ABOVE PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED ANIMAL DERIVED FOOD(CHEESEBURGER) THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING IT AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOOD IS SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOOD IS SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD REMINDER STATEMENT TO MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES. OBSERVED SMALL TWO DRAWER COLD HOLDING UNIT NEAR COOKLINE IN REAR PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 50.7F. OBSERVED TWO SECTIONS OF LARGE SELF SERVICE SALAD BAR AT IMPROPER AMBIENT TEMPERATURES OF 46.6-56.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON SMALL TWO DRAWER COLD HOLDING UNIT NEAR COOKLINE IN REAR PREP AREA AND TWO SECTIONS OF LARGE SELF SERVICE SALAD BAR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 130 MOUSE DROPPINGS IN FACILITY. OBSERVED MOUSE DROPPINGS IN ELECTRICAL ROOM, LOWER WALL ACCESS POINT IN BAKERY/POPCORN FRONT PREP AREA AND DRY STORAGE AREA IN REAR HALLWAY. INSTRUCTED TO ELIMINATE RODENT ACTIVITY, REMOVE MOUSE DROPPINGS AND CLEAN AFFECTED AREAS. RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 4/2/2026. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OPENINGS AT ENTRANCE AND EXIT DOORS OF FACILITY. OBSERVED OPENING ON LEFT AND AT BASE OF LEFTSIDE FRONT ENTRANCE SLIDING DOOR, OBSERVED OPENING IN MIDDLE OF MAIN EXIT SLIDING DOORS AND OBSERVED OPENINGS IN MIDDLE AND AT RIGHT BASE OF RECEIVING DOUBLE DOORS.INSTRUCTED TO SEAL ALL OUTER OPENING TO PREVENT PEST ENTRANCE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO LEFT SPLASH GUARD ON HANDWASHING SINK IN DELI PREP AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK IN DELI PREP AREA TO PREVENT CONTAMINATION OF PREP SURFACES TO THE LEFT OF HANDWASHING SINK.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 98F. OBSERVED IMPROPER WASH SOLUTION TEMPERATURE AT HIGH TEMERATURE DISH MACHINE. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION IN STATIONARY RACK DUAL TEMPERATURE TEMPERATURE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 150F.(NOTE: HIGH TEMPERATURE DISH MACHINE NOT IN USE AT TIME OF INSPECTION) PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 50. EAU DISPONIBLE ET VIVANTE; PRESSION ADEQUATE
      • OBSERVED NO HOT RUNNING WATER ON THE PREMISES, OBSERVED IMPROPER HOT WATER TEMPERATURES RANGING BETWEEN 66.4-94.5F AT THREE COMPARTMENT SINKS AND HANDWASHING SINKS IN FACILITY. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION.7-38-030(C) CITATION ISSUED
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING DRAINPIPE OF HANDWASHING SINK IN MEAT PREP AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF HANDWASHING SINK IN MEAT PREP AREA AND MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED WASTE WATER FROM FLOOR DRAIN OF THREE COMPARTMENT SINK OVERFLOWING ONTO FLOOR WHEN INDIVIDUAL COMPARTMENT OF SINK IS DRAINED IN MEAT PREP AREA, OBSERVED WASTE WATER FROM FLOOR DRAIN OF THREE COMPARTMENT SINK IN PRODUCE PREP AREA OVERFLOWING ONTO FLOOR WHEN INDIVIDUAL COMPARTMENT OF SINK IS DRAINED AND OBSERVED WASTE WATER FROM HANDWASHING SINK IN PRODUCE PREP AREA BACKING UP FROM FLOOR DRAIN IN PRODUCE WALK IN COOLER WHEN WATER FROM HANDWASHING SINK FLOWS DOWN DRAIN.INSTRUCTED MANAGER TO REPAIR FLOOR DRAINS IN SAID AREAS FOR APPROPRIATE WASTE WATER DRAINAGE. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
  6. Réinspection de la plainte

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED LEAK AT BOTTOM PIPE OF SINK IN MEAT PROCESSING ROOM. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 OBSERVED CLUTTER IN CORNERS NEAR CARDBOARD BALER MACHINE AND NEAR CHEMICAL STORAGE RACK. INSTRUCTED PERSON IN CHARGE TO CLEAN AND ORGANIZE AREAS, REMOVING UNNECESSARY ITEMS AND STORING ALL ITEMS AT LEAST SIX INCHES FROM FLOOR.
  7. Plainte

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED THE FOLLOWING HANDWASHING SINKS WITHOUT ADEQUATE HOT WATER TEMPERATURE OF 100F; SECOND FLOOR MEN'S AND WOMEN'S RESTROOMS, FRESH JUICE COUNTER HANDSINK, REAR HANDSINK LOCATED NEAR HIGH TEMPERATURE DISH MACHINE, HANDSINKS OBSERVED AT RANGE OF 68F-73F. INSTRUCTED PERSON IN CHARGE TO REPAIR ALL HANDSINKS TO MAINTAIN AT PROPER HOT WATER TEMPERATURE OF 100F MINIMUM. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAK AT BOTTOM PIPE OF SINK IN MEAT PROCESSING ROOM. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER IN CORNERS NEAR CARDBOARD BALER MACHINE, AND NEAR CHEMICAL STORAGE RACK. INSTRUCTED PERSON IN CHARGE TO CLEAN AND ORGANIZE AREAS, REMOVING UNNECESSARY ITEMS AND STORING ALL ITEMS AT LEAST SIX INCHED FROM FLOOR.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2605317 DATED:10/25/24 NOT CORRECTED; #10-OBSERVED NO HANDWASHING SIGN AT HANDSINK IN CHICKEN CUTTING COLD ROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN. #36-OBSERVED NO THERMOMETER FOR MEASURING AMBIENT AIR TEMPERATURE IN HOT HOLD UNITS WITH GRAB AND GO FOODS AND ROTISSERIE CHICKEN. INSTRUCTED PERSON IN CHARGE TO PROVIDE THERMOMETERS AND MAINTAIN. #37-OBSERVED BULK CONTAINERS NOT LABELED IN HOT KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK ITEMS NOT IN ORIGINAL CONTAINER WITH COMMON NAME. #53-OBSERVED NO COVERED RECEPTACLE IN WOMEN'S STAFF RESTROOM AND WOMEN'S CUSTOMER RESTROOM ON FIRST FLOOR. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE IN WOMEN'S RESTROOMS AND MAINTAIN. #55-OBSERVED BUILD-UP IN FLOOR DRAINS THROUGHOUT PREP WORK AREAS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN. INSTRUCTED PERSON IN CHARGE TO BRING ALL VIOLATIONS INTO COMPLIANCE. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.
  8. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGN AT HANDSINK IN CHICKEN CUTTING COLD ROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER FOR MEASURING AMBIENT AIR TEMPERATURE IN HOT HOLD UNITS WITH GRAB AND GO FOODS AND ROTISSERIE CHICKEN. INSTRUCTED PERSON IN CHARGE TO PROVIDE THERMOMETERS AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED IN HOT KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK ITEMS NOT IN ORIGINAL CONTAINER WITH COMMMON NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARDBOARD USED ON SHELVES IN BAKERY COOLER. INSTRUCTED PERSON IN CHARGE TO REMOVE AND MAINTAIN SHELVING SMOOTH AND EASILY CLEANABLE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED RECEPTACLE IN WOMEN'S STAFF RESTROOM AND WOMEN'S CUSTOMER RESTROOM ON FIRST FLOOR. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE IN WOMEN'S RESTROOMS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD UP IN FLOOR DRAINS THROUGHOUT PREP WORK AREAS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  9. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDWASH SINK IN REAR WAREWASHING AREA NOT ACCESSIBLE. BUCKET INSIDE BASIN OF SINK AND LARGE STACK OF BUCKETS BLOCKING HANDSINK. INSTD TO MAINTAIN HANDWASH SINK ACCESSIBLE AT ALL TIMES FOR HANDWASHING. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HANDWASHING CLEANSER AT FRONT HANDWASH SINK AT 2ND FLOOR BAKERY PREP AREA. INSTD TO PROVIDE AT ALL TIMES. SOAP PROVIDED AT HANDWASH SINK BY END OF INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HAND DRYING PROVISION AT MIDDLE HANDWASH SINK IN 2ND FLOOR BAKERY AREA. INSTD TO PROVIDE SAME AT ALL TIMES. PAPER TOWELS PROVIDED BY END OF INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • COOKED CHOPPED CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE OF 66.0F AT CUSTOMER SELF SERVICE COLD SALAD BAR. INSTD TO MAINTAIN COLD FOODS AT 41.0F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY. CHICKEN DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $50 VALUE.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • MULTIPLE FLY STRIPS HANGING FROM CEILING IN 2ND FLOOR BAKERY AREA. INSTD TO REMOVE AND USE PROPER INSECT CONTROL DEVICES FOR PREP AREAS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • HANDWASH SINK SLOW DRAINING IN MEAT CUTTING PREP AREA. INSTD TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • UNNECESSARY ITEMS (DECORATIVE PERSONAL PLANTS) OBSERVED ON PREP TABLE IN PRODUCE PREP AREA AND ABOVE PREP TABLE AND 3-COMPARTMENT SINK IN JUICING PREP AREA. INSTD TO REMOVE FROM SAME AREAS.
  10. Réinspection de la plainte

    12 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Inspector Comments: OBSERVED NO HAND WASHING SIGN AT HAND SINK IN MEAT PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • Inspector Comments: OBSERVED NO THERMOMETER FOR HOT HOLDING CHICKEN & RIBS DISPLAY UNIT ON SALES FLOOR.MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN TAQUERIA,BAKERY,JUICE BAR AND DELI SANDWICH PREP AREA,POPCORN PREP AREA.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • Inspector Comments: OBSERVED BOXES OF FOOD ITEMS STORED ON FLOOR IN BAKERY WALK IN COOLER. MUST STORE OFF OF FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • Inspector Comments: MUST REMOVE RUST FROM SHELVING UNITS IN CHICKEN WALK IN COOLER.MUST REPAIR OR REPLACE LOOSE FANGUARD COVER IN CHICKEN WALK IN COOLER,MISSING DOOR HANDLES ON DELI DISPLAY CASES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • Inspector Comments: OBSERVED WORN CUTTING BOARDS IN PRODUCE PREP AREA AND MAIN KITCHEN.MUST REPAIR OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM DAIRY WALK IN COOLER- RACKS & FANGUARD COVERS,BAKERY WALK IN FREEZER- ROLLING CARTS,BAKERY WALK IN COOLER- FAN GUARD COVERS,MAIN KITCHEN WALK IN COOLER-FANGUARD COVERS,DELI WALK IN COOLER-FANGUARD COVERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Inspector Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND ALONG WALLS IN REAR FOOD STORAGE AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Inspector Comments: MUST CLEAN MOLD BUILD UP ON WALLS IN PRODUCE PREP AREA HAND SINK AND UNDER 3- COMPARTMENT SINK.MUST CLEAN DUST BUILD UP FROM LIGHT SHILEDS AND VENTS IN DISH WASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Inspector Comments: MUST CLEAN DEBRIS FROM IN BETWEEN WALL GUARD AND DISPLAY UNIT IN DAIRY WALK IN COOLER,WALLBASE LEDGE UNDER 3- COMPARTMENT SINK BAKERY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN MAIN KITCHEN UNDER COOKING EQUIPMENT.BROKEN CONCRETE FLOOR AT ENTRY TO BAKERY WALK IN FREEZER.POPCORN PREP AREA-WALL TILES BROKEN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • nspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT IN MAIN PREP AREA & TAQUERIA.
  11. Plainte

    13 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND SINK IN MEAT PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER FOR HOT HOLDING CHICKEN & RIBS DISPLAY UNIT ON SALES FLOOR.MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN TAQUERIA,BAKERY,JUICE BAR AND DELI SANDWICH PREP AREA,POPCORN PREP AREA.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED BOXES OF FOOD ITEMS STORED ON FLOOR IN BAKERY WALK IN COOLER. MUST STORE OFF OF FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REMOVE RUST FROM SHELVING UNITS IN CHICKEN WALK IN COOLER.MUST REPAIR OR REPLACE LOOSE FANGUARD COVER IN CHICKEN WALK IN COOLER,MISSING DOOR HANDLES ON DELI DISPLAY CASES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED WORN CUTTING BOARDS IN PRODUCE PREP AREA AND MAIN KITCHEN.MUST REPAIR OR REPLACE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO TEMPERATURE MEASURING DEVICE AT THE PLATE FOR HIGH TEMPERATURE DISH MACHINE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN DEBRIS BUILD UP FROM DAIRY WALK IN COOLER- RACKS & FANGUARD COVERS,BAKERY WALK IN FREEZER- ROLLING CARTS,BAKERY WALK IN COOLER- FAN GUARD COVERS,MAIN KITCHEN WALK IN COOLER-FANGUARD COVERS,DELI WALK IN COOLER-FANGUARD COVERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN MAIN KITCHEN UNDER COOKING EQUIPMENT.BROKEN CONCRETE FLOOR AT ENTRY TO BAKERY WALK IN FREEZER.POPCORN PREP AREA-WALL TILES BROKEN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN DEBRIS FROM IN BETWEEN WALL GUARD AND DISPLAY UNIT IN DAIRY WALK IN COOLER,WALLBASE LEDGE UNDER 3- COMPARTMENT SINK BAKERY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN MOLD BUILD UP ON WALLS IN PRODUCE PREP AREA HAND SINK AND UNDER 3- COMPARTMENT SINK.MUST CLEAN DUST BUILD UP FROM LIGHT SHILEDS AND VENTS IN DISH WASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND ALONG WALLS IN REAR FOOD STORAGE AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT IN MAIN PREP AREA & TAQUERIA.
  12. Réinspection des toiles

    0 infraction

  13. Toiles

    4 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • MISSING A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY ON SITE. INSTD TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HOT RUNNING WATER AT HANDWASH SINK IN BAKERY AREA (69.0F) NOR AT HANDWASH SINK IN MEAT CUTTING PREP AREA (59.0F) INSTD TO REPAIR AND MAINTAIN AT 100F-120F AT ALL TIMES. NOTE: EXTENSIVE LENGTH OF TIME WATER WAS RUNNING TO VERIFY. CITATION ISSUED 7-38-030(C) PRIORITY
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN DELI DISPLAY CASE: PASTA SALADS, TUNA SALAD, POTATO SALADS, COLESLAW (ALL DATED YESTERDAY OR PRIOR), TEMPERATURES RANGING FROM 47.0F-48.9F. NOTE: ALL PRODUCT STORED ON UPPER GLASS SHELF IN CASE. INSTD TO PROPERLY STORE TO ALLOW FOR PROPER AIR FLOW THROUGH OUT AND ABLE TO MAINTAIN PROPER TEMPERATURES. ALL PRODUCT DISCARDED AND DENATURED. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • KNIVES IMPROPERLY STORED INBETWEEN WALL AND PREP TABLES. INSTD TO STORE KNIVES PROPERLY
  14. Toiles

    9 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED PREMISES PROCEDURES/KIT FOR CLEANING UP VOMITING AND DIARRHEAL EVENTS BUT THE SANI-CLOTH DOESN'T STATE NOROVIRUS, INSTRUCTED TO PROVIDE REFFERENCE SHEET OR DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED NO WRITTEN AGREEMENT OR STATEMENT FROM THE SUPPLIER STATING THE FISH FOR CEVICHE IS FROZEN TO REQUIRED TIME AND TEMPERATURE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED OLD LAB RESULTS FOR DRY BEEF FROM 2008, INSTRUCTED TO PROVIDE NEW LAB RESULTS WITH PH 4.6 OR LESS AND WA 0.91 OR LESS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED IN-USE UTENSILS IE. KNIFE, TONG STORED IN SANITIZER IN REAR PREP KITCHEN, INSTRUCTED NOT TO STORE IN SANITIZER, IF STORING IN USE UTENSILS THEY MUST BE STORED IN HOT WATER 135*F OR ABOVE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY STORAGE SHELVES IN THE WALK-IN COOLER, AND CHICKEN COOLER, INSTRUCTED TO REMOVE THE RUST.ALSO CLEAN THE INTERIOR OF THE TWO DOOR OVENS, HOT HOLDING UNIT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE #10 CAN OPENER NOT CLEAN IN THE MAIN PREP KITCHEN, AND THE SALAD PREP AREA, INSTRUCTED TO CLEAN AND SANITIZE BOTH CAN OPENERS.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED THE LADIES RESTROOM IN FRONT AND REAR OF THE STORE THE TRASH RECEPTACLES ARE NOT COVERED, INSTRUCTED TO PROVIDE COVERS FOR ALL TRASH RECEPTACLES IN THE LADIES RESTROOM
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE WALL IN THE CHICKEN COOLER NOT CLEAN, ALSO THE FLOOR DRAINS, IN THE CHICKEN COOLER. INSTRUCTED TO CLEAN. ALSO OBSERVED MISSING FLOOR TILES IN THE MAIN PREP KITCHEN IN FRONT OF THE CHAR GRILL, INSTRUCTED TO REPLACE ALL MISSING FLOOR TILES, AND MAINTAIN. IN THE BEEF ROOM CLEAN THE WALLS BEHIND THE 3 COMPARTMENT SINK.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED ONE LIGHT OUT UNDER THE HOOD IN THE MAIN PREP KITCHEN, INSTRUCTED TO REPLACE AND MAINTAIN.
  15. Réinspection de la plainte

    5 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012A.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTD TO PROVIDE OR MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MISSING LABELS ON DRY STORAGE CONTAINERS. INSTD TO PROVIDE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARD IN JUICING PREP AREA WITH DEEP, DARK GROOVES, INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • EXCESSIVE BLACK SUBSTANCE NOTED ON CAULKING AT TOP OF 3-COMPARTMENT SINK AND WALL. INSTD TO CLEAN AND MAINTAIN.
  16. Plainte

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012A.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTD TO PROVIDE OR MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • THE FOLLOWING TCS FOODS (TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS) AT IMPROPER TEMPERATURE IN DELI DISPLAY CASE AND OFFERED FOR SALE: POTATO SALAD 51.9F, TUNA SALAD 50.1F, MACARONI SALAD 48.9F, GRILLED CHICKEN 48.6F, CRAB SALAD 50.1F. INSTD TO MAINTAIN PROPER COLD TEMPERATURES OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MISSING LABELS ON DRY STORAGE CONTAINERS. INSTD TO PROVIDE AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS IMPROPERLY STORED INBETWEEN USES. INSTD TO STORE PROPERLY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARD IN JUICING PREP AREA WITH DEEP, DARK GROOVES, INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • EXCESSIVE BLACK SUBSTANCE NOTED ON CAULKING AT TOP OF 3-COMPARTMENT SINK AND WALL. INSTD TO CLEAN AND MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • DELI 3-COMPARTMENT SINK CURRENTLY IN USE, NOT MAINTAINED: PIPE UNDERNEATH HEAVILY LEAKING IN MULTIPLE AREAS. 3-COMPARTMENT SINK IN MAIN COOKING PREP AREA THAT IS CURRENTLY IN USE NOT MAINTAINED; WATER ACCUMULATES ONTO FLOOR WHEN DRAINING. INSTD TO REPAIR SINKS, FREE OF ANY LEAKING AND ABLE TO DRAIN PROPERLY. PRIORITY VIOLATION 7-38-030C.
  17. Toiles

    0 infraction

  18. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY 2 TIER CART, IN REAR PREP AREA, INSTRUCTED TO REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE CUTTING BOARDS IN THE MEAT, FISH DEPARTMENTS, PREP TABLE IN BAKERY, # 10 CAN OPENER IN COOKING AREA. INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN THE FOLLOWING INTERIOR OF OVENS IN COOKING AREA, FLOUR STATION IN DELI FOR THE FRIED CHICKEN, AND MICROWAVE AND EXTERIOR OF BULK CONTAINERS IN THE BAKERY AREA. HOLDING TABLES UNDER THE GRILLS FLAT/CHAR AND THE BOTTOM STORAGE SHELVES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR IN THE REAR WALK-IN FREEZER FULL OF ICE, INSTRUCTED TO REMOVE ICE FROM FLOOR. ALSO CLEAN FLOOR IN REAR MEAT WALK-IN COOLER, AND CLEAN FLOOR DRAINS IN MEAT, AND FISH PREP AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED A BLACK SUBSTANCE ON THE WALL IN COOKING AREA BEHIND THE 1 COMPARTMENT SINK, HANDSINK, INSTRUCTED TO REMOVE/RECAULK. ALSO REPLACE MISSING/ CRACKED WALL TILES (RED) AT MEAT PREP AREA FRONT. AND CLEAN WALL NEXT TO 3 COMPARTMENT SINK IN MEAT COOLER. NEED TO REMOVE THE CONDENSATION BUILD UP ON THE CEILING IN THE MEAT PREP AREA BEFORE USING THIS AREA. CLEAN LIGHT SHIELDS IN REAR BAKERY AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED ONE CRACKED LIGHT SHIELD IN THE REAR DELI AREA, INSTRUCTED TO REPLACE.
  19. Plainte abrégée

    0 infraction

  20. Plainte

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED DIRTY CARDBOARD BOXES USED TO LINE THE SHELVES IN THE PRODUCE PREP AREA. INSTRUCTED MANAGEMENT TO REMOVE THE CARDBOARD FROM THE SHELVES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE STORAGE RACKS IN THE KITCHEN WALK-IN COOLER WITH FOOD DEBRIS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REGROUT THE FLOORS IN THE KITCHEN PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED LOOSE CAULKING HANGING FROM THE CEILING OF THE CHICKEN WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPAIR.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE THE BROKEN LIGHT SHIELD IN THE WALK-IN FREEZER.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF PREP TABLES IN THE KITCHEN, MEAT DEPARTMENT AND DELI AREAS. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
  21. Plainte

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED OPEN FOODS (CHICKEN TENDERS, MOZZARELLA STICKS, POTATO WEDGES) STORED IN A HOT FOOD HOLDING DISPLAY UNIT WITHOUT A SNEEZEGUARD OR OTHER FORM OF PROTECTION. THE UNIT IS A SELF-SERVE UNIT FOR CUSTOMERS. MANAGEMENT INSTRUCTED TO REMOVE THE FOOD FROM THE DISPLAY UNIT UNTIL SNEEZEGUARDS ARE INSTALLED. ALSO, OBSERVED PRODUCE (A BOX OF CUCUMBERS) STORED BENEATH RAW FISH IN THE MEAT WALK-IN COOLER. MANAGEMENT DISCARDED THE BOX OF CUCUMBERS. MANAGEMENT INSTRUCTED TO STORE ALL READY-TO-EAT FOODS ABOVE RAW FOODS TO PREVENT CONTAMINATION. SERIOUS VIOLATION 7-38-005A.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE EXTERIOR OF THE OVENS IN THE KITCHEN PREP AREA, SHELVES IN THE KITCHEN, SHELVES IN THE COLD FOOD BUFFET PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE FLOOR DRAINS IN THE KITCHEN PREP AREA. REGROUT THE FLOORS IN THE KITCHEN PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE WALLS AND CEILING OF THE KITCHEN PREP AREA. REPLACE THE BROKEN WALL TILES AT THE HALF WALL IN THE MEAT DEPARTMENT BEHIND THE DISPLAY COOLERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE VACUUM BREAKER AT THE 1 COMPARTMENT SINK FAUCET IN THE KITCHEN PREP AREA.
  22. Plainte

    5 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • LARGE, DEEP CONTAINER OF COOKED RIBS DATED YESTERDAY AT IMPROPER TEMPERATURE OF 55.2F IN WALK-IN COOLER. PRODUCT VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. APPROX 25LBS $100 VALUES. CITATION ISSUED 7-38-005A CRITICAL.
    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • NO HOT RUNNING WATER AT ANY SINKS THROUGH OUT ESTABLISHMENT. TEMPERATURES RANGING FROM 54F-70F. INSTD TO PROVIDE SAME. CITATION ISSUED 7-38-030 CRITICAL.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SPLASHGUARDS MISSING AT VARIOUS EXPOSED HANDSINKS. (INCLUDING SALAD PREP, MEAT, COOKING PREP). INSTD TO PROVIDE SAME. CUTTING BOARDS THROUGH OUT STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE SAME AND MAINTAIN BOARDS. ROLLING CARTS WITH RUSTY SURFACES. INSTD TO REMOVE RUST AND MAINTAIN CARTS. ALL CHEMICAL HOSES FOR 3-COMPARTMENT SINKS HAVE EXCESSIVE BUILD-UP. INSTD TO MAINTAIN SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING ABOVE 2ND FLOOR PACKAGING ROOM (NUTS, POPCORN, ETC), IN POOR REPAIR. INSTD TO REPAIR SAME SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE OR REMOVE ALL EQUIPMENT (WRAPPING STATION, SCALE, CONTAINERS).
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK AT PIPE UNDERNEATH EXPOSED HANDSINK IN CHICKEN WRAP PREP AREA. INSTD TO REPAIR SAME.
  23. Réinspection de la plainte

    1 infraction

    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED SOME OF THE INTERNAL THERMOMETERS WITHIN BUTCHER AREA BROKEN. INSTRUCTED MGMT TO REPLACE ALL THERMOMETERS THAT ARE NOT WORKING AND MAKE SURE EMPLOYEES ARE CHECKING THERMOMETERS FREQUENTLY.
  24. Plainte

    2 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSERVED HAND WASHING SINK FOR DELI AND FOR HOT FOOD AREA REMOVED DUE TO REMODELING. DELI EMPLOYEES ARE INSTRUCTED TO USE HAND WASH SINK IN CHEESE STATION NEAR DELI. HOT FOOD EMPLOYEES ARE INSTRUCTED TO USE HAND WASH SINK BEHIND HOT FOOD. CRITICAL VIOLATION 7-38-030
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED SOME OF THE INTERNAL THERMOMETERS WITHIN BUTCHER AREA BROKEN. INSTRUCTED MGMT TO REPLACE ALL THERMOMETERS THAT ARE NOT WORKING AND MAKE SURE EMPLOYEES ARE CHECKING THERMOMETERS FREQUENTLY.
  25. Plainte

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • UPON INVESTIGATION VACUUM PACKAGING MACHINE WAS LOCATED ON SECOND FLOOR. SEAL WAS BROKEN ON ORIGINAL TAG FROM INSPECTION 11/21/13. CHEESE RESIDUE WAS WITHIN MACHINE. UPON INVESTIGATION OF CHEESE AREA ON 1ST FLOOR STACKS OF VACUUM PACKAGING BAGS WERE FOUND.MANAGEMENT WAS INSTRUCTED TO REMOVE BAGS FROM AREA. MANAGEMENT WAS INSTRUCTED TO WASH, RINSE, AND SANITIZE MACHINE AND VACUUM PACKAGING MACHINE WAS RETAGGED IN 3 DIFFERENT PLACES OF WHICH SEAL SHOULD NOT BE BROKEN. ALL VACUUM PACKAGED CHEESE WAS REMOVED FROM CHEESE DISPLAY AT APPROXIMATELY 170 LBS VALUED AT $500 AND HELD FOR FURTHER INSPECTION. SERIOUS VIOLATION 7-38-005(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED WORN AND TORN WRAPPING PLATFORMS COVERS ON WRAPPING STATIONS IN FRUIT AREAS , BUTCHER AREAS, AND DELI AREAS. REPLACE ALL WORN OR WORN COVERS AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED SPLASH GUARDS NEEDED ON BOTH SIDES OF HAND WASH SINK IN KITCHEN. INSTALL AND MAINTIAN SPLASH GUARDS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED INTERIOR CABINETS OF COLD HOLDING DELI AREA WITH STANDING WATER WITHIN CABINETS. REMOVE STANDING WATER AND MAINTAIN CABINETS IN A CLEAN DRY CONDITION AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FAN OF LARGE REFRIGERATED CHICKEN PREP ROOM DRIPPING. REPAIR FAN AND ABATE DRIPPING CONDITION OF FAN IN REFRIGERATED CHICKEN PREP ROOM.
  26. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING OF 2ND FLOOR PREP/PACKAGING AREA OF NUTS/POPCORN ETC., IN POOR REPAIR NOT SMOOTH, EVEN, EASILY CLEANABLE SURFACE. INSTD TO REPAIR SAME
  27. Toiles

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • UNAPPROVED VACUUM PACKAGING MACHINE ON SITE AND BEING USED TO PACKAGE VARIETY OF CHEESES. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL APPROVAL OBTAINED FROM CDPH. CITATION ISSUED 7-38-005A SERIOUS. INSTD NOT TO REMOVE TAG.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FRONT DOUBLE DOORS NOT RODENT PROOF, APPROX., 1 INCH GAP NOTED AT INBETWEEN DOORS AND BOTTOM OF DOORS. INSTD TO REPAIR SAME SO AS TO BE TIGHT FITTING. IMPROPER PEST CONTROL DEVICES IN USE, OBSERVED GLUE FLY STRIPS WITH DEAD FLIES SUSPENDED FROM BAKERY PREP AREA CEILING. INSTD TO REMOVE SAME AND USE APPROVED PEST CONTROL DEVICES. CITATION ISSUED 7-38-020 SERIOUS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • UNCLEAN KNIVES IN DELI KNIFE RACK. INSTD TO KEEP CLEAN AND MAINTAIN. INTERIOR BOTTOM OF ALL REACH IN COOLERS IN DELI AREA NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING OF 2ND FLOOR PREP/PACKAGING AREA OF NUTS/POPCORN ETC., IN POOR REPAIR NOT SMOOTH, EVEN, EASILY CLEANABLE SURFACE. INSTD TO REPAIR SAME.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK AT PIPE UNDER 3-COMPARTMENT SINK IN REAR PREP AREA (HOT FOODS). INSTD TO REPAIR SAME.
  28. Toiles

    4 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • DURING THIS TIME OF INSPECTION FOUND NO HOT WATER AT 3 COMPARTMENT SINK IN THE PRODUCE PREP AREA TEMPERATURE TAKEN WAS 80.4 AND NO HOT WATER AT 3 COMPARTMENT SINK AT CHICKEN PREP AREA TEMPERATURE TAKEN WAS 70.6 ALSO NO HOT WATER AT 3 COMPARTMENT SINK AT KITCHEN AREA TEMPERATURE TAKEN WAS 80.9 AND NO HOT WATER AT 3 COMPARTMENT SINK AT MEAT PACKING AREA TEMPERATURE TAKEN WAS 85.7 PLUMBER IS ON SITE AT THIS TIME TO REPAIR HOT WATER NOW HAS HOT WATER AT 3 COMPARTMENT SINKS TEMPERATURE TAKEN AGAIN WAS 110F AND HIGHER AT THIS TIME OF INSPECTION NAME OF PLUMBING CO:SEAN PATRICK'S NAME OF PLUMBER TOM MCGINNIS 708-514-7923
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE CUTTING BOARDS IN THE FOLLOWING AREAS:MEAT COUNTER SERVICE,KITCHEN AREA,PRODUCE PREP AREA,AND FISH PREP AREA HAS OPEN SEAMS
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN FILTERS ABOVE STOVE IN KITCHEN AREA OF GREASE AND CLEAN BOTTOM STORAGE CABINET OF COUNTER TABLE BEHIND DELI COUNTER
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR FAUCET NECK AT 3 COMPARTMENT SINK IN BAKERY AREA COMES OFF WHEN WATER IS TURNED ON MUST REPAIR
  29. Plainte abrégée

    2 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN UPPER WALL AT UTILITY SINK AREA IN REAR STORAGE ROOM TO REMOVE DUST/DIRT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • CLEAN INTERIOR OF REAR EXPOSED HANDSINK BEHIND KITCHEN (CDI). REPAIR LEAKING AT FAUCET NECK OF THREE COMP SINK IN REAR BEHIND KITCHEN.
  30. Plainte

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • REMOVE DUST OBSERVED ON FAN COVERS IN BAKERY AND KITCHEN WALK-IN UNITS. CLEAN EXTERIORS OF COOKING EQUIPMENT IN KITCHEN PREP/SERVING AREA AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR DRAIN IN REAR AREA UNDER EXPOSED SINK BEHIND KITCHEN AND AT UTILITY SINK IN REAR. CLEAN FLOOR IN CHICKEN WALK-IN COOLER. SWEEP FLOOR IN SECOND FLOOR STORAGE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN UPPER WALL AT UTILITY SINK AREA IN REAR STORAGE ROOM TO REMOVE DUST/DIRT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • CLEAN INTERIOR OF REAR EXPOSED HANDSINK BEHIND KITCHEN (CDI). REPAIR LEAKING AT FAUCET NECK OF THREE COMP SINK IN REAR BEHIND KITCHEN.
  31. Toiles

    5 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. CUTTING BOARDS IN MEAT, FISH AND PREPARED FOODS DEPARTMENT IN NEED OF REPLACING. WORN WITH DEEP CUTS, AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 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. MUST DETAIL CLEAN INTERIOR OF ICE MACHINE TO REMOVE ALL BUILD. CLEAN INTERIOR AND EXTERIOR OF DOORS TO REMOVE BUILD UP. CLEAN CHICKEN BROASTERS TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 AND WALL BASES IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. FLOOR IN NEED OF NEW GROUT IN PREPARED FOODS PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. MUST CLEAN CEILING IN PREPARED FOODS PREP AREA FROM CONDENSATION DRIPS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. LEAKS AT VARIOUS 3 COMPARTMENT SINKS IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  32. Plainte

    10 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Tous les aliments qui ne sont pas entreposés dans le contenant d'origine doivent être entreposés dans des contenants dûment étiquetés.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Les récipients et les ustensiles doivent être inversés, recouverts ou autrement protégés de la contamination jusqu'à leur utilisation. Toutes les pailles et récipients à usage unique doivent être jetés immédiatement après utilisation.
    • 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.REPLACE missing wall outlet in meat processing,seal outlet in deli.Holders are needed for bulk scoops.
    • 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.In all prep areas and coolers where needed.
    • 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.In all areas.Grout floor in prep kitchen in front of equipment.
    • 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.Adjust door sweeps on front entry and receiving doors.
    • 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.Where needed.
    • 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.Hand sink is needed on 2nd fl. package area for ready to eat snacks.Must replace:Missing back flow device on sink in kichen prep.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Tous les établissements alimentaires qui exposent, préparent ou entreposent des aliments potentiellement dangereux doivent avoir des thermomètres à tige métalliques étalonnés, fournis et visibles, pour les unités d'aliments réfrigérés et chauds.
    • 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.2nd fl. storage area.

Établissements inspectés à proximité

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