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PHO NAM LUA

6261 N MCCORMICK RD, CHICAGO, IL 60659 · Restaurant

10 inspections

  1. Toiles

    0 infraction

  2. Plainte

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED INTERIOR OF ICE MACHINE BIN AND INTERIOR GUARD WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY SHELVES IN THE WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRDUCTED THE PERSON IN CHARGE TO REMOVE DUST AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS HANGING ABOVE PREP SINK IN THE REAR PREPARATION AREA. INSTRUCTED TH PERSON IN CHARGE TO RESURFACE OR REPLACE CUTTING BOARDS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS/SPILLS ON FLOORS THROUGHOUT REAR PREPARATION AREA, INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED VENT COVER WITH DUST ACCUMULATION IN THE UNISEX TOILET ROOM. INSTRUCTED THE PERSON IN CHARGE TO REMOVE DUST AND MAINTAIN.
  3. Toiles

    5 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN FREEZER LOCATED IN KITCHEN PREPARATION AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SOILED WIPING CLOTH STORED ON CUTTING BOARD. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ASSORTED FOOD ITEMS INSIDE COOLERS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FOIL USED AS LINER ON SHELVING UNITS IN PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL FOIL FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE AND FOOD DEBRIS UNDERNEATH COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN, SANITIZE, AND MAINTAIN.
  4. Toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK IN PREP AREA NEAR COOK LINE. MUST PROVIDE.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED SLIGHT FOOD DEBRIS ON MEAT SLICER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO LABELS ON BULK FOOD CONTAINERS. INSTRUCTED TO PROVIDE THE COMMON NAME ON BULK CONTAINER TO PROPERLY IDENTIFY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARD IN PREP AREA NEAR COOK LINE WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DISHESNOT IN USE AND OTHER UNNECESSARY ITEMS STORED IN MOP SINK. MUST REMOVE AND CLEAN AREA.
  5. Toiles

    18 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ POLITIQUE DE SANTÉ.PROVIDÉ ET MAINTENANT.(FONDATION DE PRIORITÉ-7-38.010-NO ÉMISSION DE CITATION)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVÉ AU MOMENT DE LA PROCÉDURE DE VOMITATION ET DE DIARRHEA ET AU MOMENT DE L'INSPECTION DES LOCAUX. INSTRUCTION D'UNE PROCÉDURE D'AIDE CONFORMÉMENT À L'ÉQUIPEMENT EXIGÉ POUR LA VIOLATION DE LA FONDATION PRIORITAIRE. AUCUNE CITATION ÉLIMINÉE 7-38-005
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS (COOKED CHICKEN, BEEF AND PORK) NOT PROPERLY DATED IN WALK IN AND PREP COOLER COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVÉ PAS DE THÉROMÈTRE POUR L'ÉTABLISSEMENT DES TEMPÉRATURES ALIMENTAIRES.PROVIDE DE MUSTE.(FONDATION DE PRIORITÉ-NO ÉMISSION DE CITATION) 7-38-005
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NOTANT AUCUN THERMOMETRE À L'ÉGARD DE L'UNITÉ DE RÉFRIGÉRATION CONSIDÉRÉE POUR SURVEILLIR LA TEMPÉRATURE AMBIENTE DE L'ÉQUIPEMENT. INSTRUCTION DE L'ÉQUIPEMENT DE TOUS LES UNITÉS DE RÉFRIGÉRATION AVEC LES THERMOMETRES ACCURÉS ET DE TRAVAIL
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE INCLUDING BULK FOOD CONTAINERS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST STORE ALL FOOD ITEMS AND DISHES USED FOR FOOD 6 INCHES ABOVE FLOOR
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REPAIR OR REPLACE DOOR SEAL ON WALK IN COOLER DOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSCRIPTION D'IMPÔTS D'ALIMENTAIRES AFFECTÉS INSIDER LES COOLEURS ET LES UNITÉS DE RÉFRIGÉRATION D'IMPÔTS D'ALIMENTAIRES CONSERVÉS DANS LES BAGS GROCERY. INSTRUCTION DE CONTENEURS DE GRADE ALIMENTAIRE AGRÉÉS À L'ÉGARD DE TOUS LES POINTS D'ALIMENTATION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN AND MAINTAIN IT CLEAN TOP OF COOKING EQUIPMENT
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACK FLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE COVERED RECEPTACLE FOR SANITARY NAPKINS IN UNISEX TOILET ROOM
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • MUST CLEAN ALL CONSTRUCTION MATERIALS FROM DESIGNATED REFUSE AND TRASH CONTAINERS AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, DEAD INSECTS AND DIRT BUILD-UP THROUGHOUT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN STANDING WATER UNDER FOOD PREP SINK AND BY ICE MACHINE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPLACE BURNED LIGHTS FROM HOOD VENT SYSTEM
    • 58. FORMATION D ' ALLERGÈNE
      • MANAGERS D'ALIMENTAIRES CERTIFIÉS REMARQUES SUR LE DROIT N'A PAS DE CERTIFICATION DE FORMATION D'ALLERGÈNE. GESTION INSTRUCTE QUE TOUTES LES GESTIONNAIRES DU SERVICE ALIMENTAIRE SONT REQUISES D'AVOIR LA CERTIFICATION DE FORMATION D'ALLERGEN.
  6. Toiles

    8 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSERVED BOTH KITCHEN EXPOSED HAND WASHING SINKS NOT ACCESSIBLE, BLOCKED BY DIRTY DISHES IN ONE SINK AND A LARGE, THREE PRONGED GLASS WASHING SCRUBBER IN THE OTHER. REVIEWED, THE HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. MANAGEMENT REMOVED DISHES AND GLASS WASHER. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOOD NOT PROTECTED DURING STORAGE IN THREE DIFFERENT COOLERS/FREEZER. IN THE COOKS LINE COOLER OBSERVED RAW BEEF STORED ABOVE PREPARED FOODS AND FRESH CUT LIMES. IN THE WALK-IN COOLER OBSERVED RAW EGGS STORED OVER FRESH VEGETABLES. IN THE BOX FREEZER OBSERVED RAW BEEF STORED DIRECTLY ON TOP OF FRESH HOT PEPPERS. REVIEWED PROPER STORAGE OF RAW FOODS, MANAGEMENT REMOVED/RE-ARRANGED ALL. SERIOUS VIOLATION 7-38-005(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • PACKAGED, PREPARED FOODS IN BOX FREEZERS MUST BE LABELED AND DATED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL SPLASH GUARDS ON BOTH SIDES OF THE REAR KITCHEN HAND WASHING SINK.--- INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND THE CLEAN DISH STORAGE AT THE THREE COMPARTMENT SINK.---MUST NOT USE TINFOIL, CARDBOARD OR CLOTH TOWELS AS LINERS FOR SHELVING. SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • ALL STORED DRY FOODS AND FOODS THROUGHOUT THE WALK-IN COOLER AND FREEZER MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.--- MUST NOT USE CEMENT BLOCKS AS A MEANS OF ELEVATION FOR STORED ITEMS INSIDE THE WALK-IN FREEZER. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.---MUST NOT USE CARD BOARD AS MATTING FOR FLOORS THROUGHOUT.---DIRTY FLOORS WITH GREASE, DIRT AND DEBRIS UNDER THE WOK COOKS LINE, BEHIND THE ICE MACHINE AND TWO DOOR COOLER. MUST CLEAN AND MAINTAIN ALL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REMOVE WALL MOUNTED SOAP DISPENSER FROM ABOVE THE REAR KITCHEN ONE COMPARTMENT FOOD PREP SINK AND MOVE TO THE HAND SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL UNNECESSARY ARTICLES STORED ON THE REAR WALKWAY IE: PILED BOXES, MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL WIPING CLOTHS THROUGHOUT PREP AREA MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION.
  7. Toiles

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURE OF WALK IN COOLER AND REFRIGERATION UNIT AT THE KITCHEN PREP AREA TO BE IMPROPER AT 47.8F AND 73.1F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
    • 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 INSIDE WALK IN COOLER REFRIGERATION AND PREP TABLE TO IMPROPER:-SHRIMP 51.3F, MIXED VEGETABLES 76.3F,EGGS 50.0F, CHICKEN 46.4F,FISH 46.4F, WHOLE CHICKEN 47.4F, DUCK 64.4F/70.2F, NOODLES 61.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 330 LBS OF PRODUCTS WORTH $2,420.00 THROUGH DENATURING PROCESS. 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 WHILE WEARING GLOVE AND PREPPING AT THE PREP TABLE WENT TO THE 3 COMPARTMENT SINK TO SET UP THE SINK USING BLEACH, THEN WENT BACK TO THE PREP TABLE TO CONTINUE PREPPING WITH OUT CHANGING GLOVES OR WASHING HANDS. NOTED ANOTHER EMPLOYEE WHILE SERVING FOOD AT THE DINNING AREA WENT BACK TO THE KITCHEN PREP AREA AND PROCEEDED TO ADD VEGETABLES INSIDE THE SOUP BOWLS TO BE SERVED TO CUSTOMERS WITHOUT WASHING HANDS OR WEARING GLOVES. SOME OTHER EMPLOYEES WENT IN AND OUT OF THE WALK IN COOLER WHILE WEARING GLOVES AND OPENING THE DOOR CONTINUED TO THE PREP AREA AND CONTINUED PREPPING STILL WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO ALWAYS WASH HANDS AND CHANGE GLOVES AT ALL TIMES WHEN MOVING FROM THE PREP AREA TO OTHER AREAS OF SERVICE. CRITICAL VIOLATION #7-38-010(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE. NOTED FOOD ITEMS STORED IN GROCERY BAGS INSIDE THE WALK IN COOLERS. INSTRUCTED TO STORE FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED SHELVES AT THE KITCHEN PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE FOIL PAPER AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST....NOTED ICE SCOOP AT THE ICE MACHINE NOT PROPERLY STORED. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER FOR THE ICE SCOOP.NOTED KNIVES STORED BETWEEN THE SERVICE COOLER AND WALL OF COOLER. INSTRUCTED TO WASH AND STORE ALL KNIVES IN A KNIFE RACK.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED FLOORS AT THE KITCHEN PREP AREA LINED WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES DETAIL CLEAN AND MAINTAIN FLOORS...MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING STOVE WITH GREASE ACCUMULATION AND DIRT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED GREASE AND DIRT ON VENTILATION HOOD OF THE COOKING STOVE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED HEAVY WATER LEAKAGE FROM THE BOTTOM PIPPING OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  8. Toiles

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED FORKS AND SPOONS ON TABLES FOR SELF SERVICE NEED TO BE INVERTED WITH HANDLES FACING OUT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED COOKING EQUIPMENT UNCLEAN WITH EXCESSIVE GREASE ACCUMULATION. MUST DEGREASE ALL COOKING EQUIPMENT INCLUDING STOVES, WOKS, GRILLS AND FRYERS. DEGREASE AND CLEAN IN DETAIL ALL SIDES OF EQUIPMENT. MAINTAIN. CLEAN ALL GASKETS AND INTERIOR OF REACH IN FREEZER ON COOKING LINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS UNDER ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE ACCUMULATION. PULL ALL COOKING EQUIPMENT AWAY FROM WALLS AND CLEAN ALL FLOORS IN DETAIL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ALL VENTS ABOVE COOKING EQUIPMENT WITH EXCESSIVE GREASE ACCUMULATION. MUST DEGREASE ALL VENTS AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED ALL REFRIGERATORS NEED EASY TO READ THERMOMETERS. INSTALL AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED DIRTY WIPING CLOTHS ON COUNTERS. STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
  9. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Trouvé certains aliments pas correctement datés dans marche dans refroidisseur, doit dater correctement les aliments dans marche dans refroidisseur.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Caulk around exposed hand sink, 3 compartment sink in state of disrepair, shall be repaired/replaced. Storage shelving that had exposed raw wood, shall be repaired/sealed.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Walk in cooler shelving/racks not clean, need cleaning(crevices), kitchen storage shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors in walk in cooler under shelving not clean, need detailed cleaning(corners), floors under heavy equipment, cooking equipment not clean, need detailed cleaning.
  10. Licence

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Non food contact surfaces of reach in cooler not clean, need detailed cleaning.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Missing ceiling tile in kitchen storage area, shall be provided.