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PITA GRILL

1241 N CLYBOURN AVE, CHICAGO, IL 60610 · Restaurant

Résumé des inspections

PITA GRILL a été inspecté 20 fois par Chicago Department of Public Health depuis le 12 janvier 2010. La dernière inspection, le 10 août 2018, n'a relevé aucune infraction.

6 des 20 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments et Ravageurs.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 7 fois dans 6 inspections distinctes, la plus récente le 23 février 2015. Par exemple : LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER

  • RavageursRisque élevé

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

    Relevé 5 fois dans 4 inspections distinctes, la plus récente le 29 août 2017. 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 45 fois dans 14 inspections distinctes, la plus récente le 29 août 2017. Par exemple : ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 12 fois dans 8 inspections distinctes, la plus récente le 10 juin 2016. Par exemple : PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 17 avril 2012. Par exemple : * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

20 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    0 infraction

  3. Plainte

    3 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • INADEQUATE INSECTS CONTROL. FOUND AROUND 40 LIVE FRUIT FLIES AT REAR PREP AREA, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND INTERIOR AND EXTERIOR OF THE PRODUCE COOLER AND THE 2-DR COOLER IN THE REAR KITCHEN FILTHY AND EXTREMELY DIRTY WITH ENCRUSTED FOOD DEBRI AND FOOD SPLASHES AT THE BOTTOM SHELVES, THE DOOR TRACKS AND DOORS.ALSO FOUND ENCRUSTED ICE/FROST AT THE REAR 2DR FREEZER AND FOOD SPLASHES AT THE INTERIOR OF THE FREEZER DOOR.ALSO FOUND ALL COUNTER TOPS OF COOKING EQUIPMENT DIRTY WITH GRIME AND FOOD SPILLS.MUST DETAIL CLEAN, SANITIZE AND MAINTAIN ALL ABOVE STATED COOLERS
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CLUTTERED REAR STORAGE AREA, PERSONAL ITEMS STORED WITH FOOD BAGS, INSTRUCTED TO ORGANIZE AND MAINTAIN.
  4. Plainte

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND FOODS BEING STORED INSIDE WHITE SHOPPING BAGS INSIDE THE 2DR FREEZER.INSTRUCTED TO HAVE ALL FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS INSIDE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS.MUST PROVIDE. All food not stored in the original container shall be stored in properly labeled containers.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND KNIVES BEING STORED AGAINST THE WALL AND THE TOP OF THE 3-COMP SINK. MUST PROPERLY STORE MULTI-USE UTENSILS AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND INTERIOR AND EXTERIOR OF THE PRODUCE COOLER AND THE 2-DR COOLER IN THE REAR KITCHEN FILTHY AND EXTREMELY DIRTY WITH ENCRUSTED FOOD DEBRI AND FOOD SPLASHES AT THE BOTTOM SHELVES, THE DOOR TRACKS AND DOORS.ALSO FOUND ENCRUSTED ICE/FROST AT THE REAR 2DR FREEZER AND FOOD SPLASHES AT THE INTERIOR OF THE FREEZER DOOR.ALSO FOUND ALL COUNTER TOPS OF COOKING EQUIPMENT DIRTY WITH GRIME AND FOOD SPILLS.MUST DETAIL CLEAN, SANITIZE AND MAINTAIN ALL ABOVE STATED COOLERS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND DIRTY WALLS AND CEILINGS IN THE REAR KITCHEN AREA WITH SAUCE AND FOOD SPLASHES ABOVE THE 3-COMP SINK AREA AND AT THE FRONT COOKING AREA.MUST DETAIL CLEAN, SANITIZE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND GRIME AND GREASE UNCRUSTED ON CEILING PANELS ABOVE THE COOKING AREA.ALSO FOUND ALL EXHAUST HOOD VENT WITH EXCESSIVE GREASE AND GREASE BUILD-UP. FOUND CORNER OF WALL WITH A BROKEN WALL COVING AND A HOLE AT WALL UNDER THE ABOVE STATED HAND SINK. MUST CLEAN, SANITIZE, REPAIR AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • ONLY FOUND TWO WORKING SINK STOPPERS FOR THE 3-COMP SINK. MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS FOR THE 3-COMP IN ORDER TO PROPERLY SET-UP 3-COMP SINK FOR WASHING, RINSING AND SANITIZING.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND EXCESSIVE UNNECESSARY ITEMS IN THE REAR KITCHEN AREA I.E. OLD CARD BOARD BOXES, AND BROKEN COOLER DOORS. MUST DECLUTTER REAR KITCHEN AREA OF ALL UNNECESSARY ITEMS.
  5. Plainte

    0 infraction

  6. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND THE FRONT SCREEN DOOR HANGING OFF THE HINGES. MUST REPAIR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND GRIME AND GREASE UNCRUSTED ON CEILING PANELS ABOVE THE COOKING AREA.ALSO FOUND ALL EXHAUST HOOD VENT WITH EXCESSIVE GREASE AND GREASE BUILD-UP. FOUND CORNER OF WALL WITH A BROKEN WALL COVING AND A HOLE AT WALL UNDER THE ABOVE STATED HAND SINK. MUST CLEAN, SANITIZE, REPAIR AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND SLOW DRAINING HAND WASHING SINK LOCATED OUTSIDE OF THE MEN'S RESTROOM.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • FOUND WASH CLOTHS SITTING ON COUNTER TOPS IN THE KITCHEN AREA.INSTRUCTED TO ALWAYS MAINTAIN WASH CLOTHS INSIDE SANITIZING SOLUTION UNTIL USED.
  7. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED LARGE CUTTING BOARD AT THE FRONT PREP COOLER AREA WORNED-OUT WITH STAINS AND DEEP CUTS.INSTRUCTED TO REPAIR OR REPLACE.
  8. Toiles

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED SEVERAL CONTAINERS OF RAW FOODS (BEEF,CHICKEN ETC.) STORED ABOVE AND NEXT TO UNCOVERED,UNLABELED READY-TO-EAT COOKED FOODS STORED INSIDE THE WALK-IN-COOLER.ALSO,OBSERVED CONDENSATION UNIT OF WALK-IN-COOLER DRIPPING ON LID OF LARGE CONTAINER OF RICE STORED ON FLOOR IN SAME AREA.INSTRUCTED MANAGER ON PROPER FOOD PROTECTION DURING STORAGE,DISPLAY,SERVICE AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT# 1523180 DATED:02/23/2015.. 30 NOTED ASSORTED FOOD ITEMS IN CONTAINERS INSIDE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND OR USE BY DATE INCLUDING BULK ITEMS. 05/23/2015 32 NOTED DIRTY AND RUSTY SHELVES INSIDE WALK IN COOLER. ALSO NOTED SHELVES INSIDE DISPLAY COOLER LINED WITH NEWS PAPERS. INSTRUCTED TO CLEAN, REPAINT WITH NON FOOD GRADE TOXIC PAINT AND/OR REPLACE. MUST ALSO REMOVE NEWSPAPERS USED TO LINE SHELVES AND CLEAN. 05/23/2015 33 NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT REFRIGERATION UNIT AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO DEFROST,CLEAN AND MAINTAIN. 05/23/2015 34 INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AT THE REAR AND UNDERNEATH SHELVING. 05/23/2015 35 NOTED HEAVY STAINS AND DUST ACCUMULATION ON CEILING PANELS AT THE FRONT AND REAR PREP AREAS. MUST CLEAN AND MAINTAIN. 05/23/2015 38 NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN 05/23/2015 42 NOTED EMPLOYEES AT THE PREP AREAS PREPARING FOOD WITH NO HATS OR HAIR RESTRAINS. INSTRUCTED TO ALWAYS WEAR HAIR RESTRAINS IN THE PREP AREAS AT ALL TIMES. 05/23/2015 43 NOTED WASH DIRTY CLOTHS ON TABLE AT THE REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. 05/23/2015 45 NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL EMPLOYEES ENROLL INTO THE FOOD HANDLER PROGRAM. 05/23/2015. INSTRUCTED TO CORRECT AND MAINTAIN ALL NOTED VIOLATIONS BY 6/17/2016.. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED LARGE CUTTING BOARD AT THE FRONT PREP COOLER AREA WORNED-OUT WITH STAINS AND DEEP CUTS.INSTRUCTED TO REPAIR OR REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WATER STAINED CEILING TILES AT REAR DRY STORAGE AREA NEAR THE WALK-IN-COOLER AND INSIDE THE TOILET ROOMS.INSTRUCTED TO REPLACE ALL WATER STAINED CEILING TILES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A SMALL WATER LEAK AT DRAIN PIPE BENEATH THE EXPOSED HAND WASHING SINK AT REAR PREPARATION AREA.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
  9. Toiles

    11 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURE OF DISPLAY COOLER TO BE IMPROPER AT 44.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR 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 AND DISPLAY COOLER TO BE IMPROPER:RICE 51.7F,CHICK PEAS 48.1F, CHICKEN 44.4F, POTATOES 68F,EGGS 48F,FISH 46.4F,CHICKEN 47.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 80 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS IN CONTAINERS INSIDE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND OR USE BY DATE INCLUDING BULK ITEMS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED DIRTY AND RUSTY SHELVES INSIDE WALK IN COOLER. ALSO NOTED SHELVES INSIDE DISPLAY COOLER LINED WITH NEWS PAPERS. INSTRUCTED TO CLEAN, REPAINT WITH NON FOOD GRADE TOXIC PAINT AND/OR REPLACE. MUST ALSO REMOVE NEWSPAPERS USED TO LINE SHELVES AND CLEAN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT REFRIGERATION UNIT AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO DEFROST,CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AT THE REAR AND UNDERNEATH SHELVING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED HEAVY STAINS AND DUST ACCUMULATION ON CEILING PANELS AT THE FRONT AND REAR PREP AREAS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • NOTED EMPLOYEES AT THE PREP AREAS PREPARING FOOD WITH NO HATS OR HAIR RESTRAINS. INSTRUCTED TO ALWAYS WEAR HAIR RESTRAINS IN THE PREP AREAS AT ALL TIMES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • NOTED WASH DIRTY CLOTHS ON TABLE AT THE REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL EMPLOYEES ENROLL INTO THE FOOD HANDLER PROGRAM.
  10. Réinspection des toiles

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN ALL FOOD EQUIPMENT IN THE FOOD PREP AREAS INCLUDING: INTERIOR OF PREP COOLERS, WIRE STORAGE SHELVES IN THE WALK-IN COOLER, STORAGE SHELVES AND RACKS IN THE FOOD PREP AREAS, PREP TABLES, EXTERIOR OF STOVE, VENTILATION HOOD AND FILTERS, FOOD STORAGE CONTAINERS, BLENDER, GRINDER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE FLOOR OF THE FOOD PREP AREAS AND WALK-IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR THE OPENINGS IN THE WALL BASE BELOW THE 3 COMPARTMENT SINK AND ABOVE THE 3 COMPARTMENT SINK TO THE CEILING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE WALLS OF THE FOOD PREP AREAS WITH FOOD DEBRIS AND GREASE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INADEQUATE LIGHTING PROVIDED IN THE REAR PREP AREA. MUST PROVIDE ADDITIONAL LIGHTING.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE ON PREMISES.
  11. Toiles

    10 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED CHICKEN STORED IN SEVERAL PLASTIC CONTAINERS WHICH WERE LABELED "DETERGENT." ALSO, OBSERVED NAAN BREAD WRAPPED IN NEWSPAPER ON THE PREP TABLE. ALSO, OBSERVED RAW CHICKEN STORED ABOVE READY-TO-EAT FOOD AND PRODUCE IN THE WALK-IN COOLER. ALSO, OBSERVED LIVE FRUIT FLIES ON THE PRODUCE (ONIONS) IN THE REAR PREP AREA. MANAGEMENT DISCARDED THE CHICKEN STORED IN THE DETERGENT CONTAINERS, THE NAAN BREAD WRAPPED IN NEWSPAPER AND THE PRODUCE CONTAMINATED BY LIVE FRUIT FLIES. THE FOOD IN THE WALK-IN COOLER WAS REARRANGED SO THAT ALL RAW CHICKEN WAS STORED ON THE BOTTOM SHELF OF THE WALK-IN COOLER AND PRODUCE WAS STORED SEPARATELY FROM RAW FOOD. SERIOUS VIOLATION 7-38-005A.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED THE REAR EXIT DOOR NOT RODENT PROOFED AND LIVE FRUIT FLIES IN THE REAR PREP AREA. THE REAR EXIT DOOR HAS A 1/2" GAP ALONG THE BOTTOM OF THE DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF THE DOOR. ALSO, OBSERVED APPROXIMATELY 40 LIVE FRUIT FLIES IN THE REAR PREP AREA AROUND THE PRODUCE. ALSO, OBSERVED A FLY STRIP ATTACHED TO THE CEILING IN THE REAR FOOD PREP AREA. MANAGEMENT REMOVED THE FLY STRIP AT MY REQUEST. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE GARBAGE AREA IS NOT MAINTAINED CLEAN. OBSERVED EXCESSIVE LITTER ON THE GROUND AROUND THE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE AREA AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED PREPARED FOODS IN THE WALK-IN COOLER NOT LABELED AND DATED. MANAGEMENT INSTRUCTED TO LABEL AND DATE ALL PREPARED FOODS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RAW MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN COOLER AND THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN ALL FOOD EQUIPMENT IN THE FOOD PREP AREAS INCLUDING: INTERIOR OF PREP COOLERS, WIRE STORAGE SHELVES IN THE WALK-IN COOLER, STORAGE SHELVES AND RACKS IN THE FOOD PREP AREAS, PREP TABLES, EXTERIOR OF STOVE, VENTILATION HOOD AND FILTERS, FOOD STORAGE CONTAINERS, BLENDER, GRINDER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE FLOOR OF THE FOOD PREP AREAS AND WALK-IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR THE OPENINGS IN THE WALL BASE BELOW THE 3 COMPARTMENT SINK AND ABOVE THE 3 COMPARTMENT SINK TO THE CEILING.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INADEQUATE LIGHTING PROVIDED IN THE REAR PREP AREA. MUST PROVIDE ADDITIONAL LIGHTING.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE ON PREMISES.
  12. Réinspection des toiles

    0 infraction

  13. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • INADEQUATE INSECTS CONTROL, FOUND 4 LIVE COCKROACHES UNDER PREP COOLER IN REAR KITCHEN, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL A SPLASH GUARD BETWEEN FRONT HAND SINK AND PREP TABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SHELVES THROUGH OUT PREP AND STORAGE AREAS NOT CLEAN, GREASE AND DIRT BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS IN POOR REPAIR BEHIND PREP AND CLEAN UTENSILS STORAGE AREAS, CHIPPED PAINT DAMAGED WALLS, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • DRIP PAN LEAKING INSIDE WALK-IN COOLER, INSTRUCTED TO REPAIR.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.
  14. Plainte abrégée

    0 infraction

  15. Réinspection de la plainte

    0 infraction

  16. Plainte

    7 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • (7-38-012) NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE. MUST HAVE ONE PERSON ON SITE, WITH THIS CREDENTIALS, WHILE HANDLING, COOKING, PREPPING FOOD (LAMB, CHICKEN, BEEF). A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • (7-42-090) PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5/24/11 VISIT. (#30-ALL FOOD IN COOLERS MUST BE DATED & LABELED; #32-STAINED CUTTING BOARD AT PREP AREA MUST BE REPLACED; CHEST FREEZER DOOR IN POOR REPAIR, MUST FIX; #33-VENTILATION FILTERS AT BOTH HOODS MUST BE CLEANED; #35-REPLACE ALL STAINED CEILING TILES & REPAIR BASEBOARD UNDER 3-COMP SINK; 40-PROVIDE INTERNAL COOLER & FOOD THERMOMETERS). A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL FOODS STORED IN COOLERS THRU-OUT PREMISES MUST BE DATED, COVERED & LABELED. IF COOLING DOWN, THE START TIME OF COOLING PROCESS MUST BE INDICATED ON THE CONTAINER. All food not stored in the original container shall be stored in properly labeled containers.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SHELVES ON BOTH SIDES OF PREP TABLES AT REAR KITCHEN, BOTTOM OF SAME TABLES & CABINETS AT FRONT PREP AREA/STEAMTABLE MUST BE KEPT CLEAN. EXTERIOR OF 3-COMP SINK NEED CLEANING ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS UNDER ALL STORAGE SHELVINGS, BEHIND & UNDER COOKING EQUIPMENT MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DUSTY CEILING VENTS THRU-OUT PREMISES MUST BE CLEANED & ANY WATER-STAINED CEILING TILES MUST BE REPLACED. WALLS AROUND/UNDER PREP TABLES MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKY FAUCET AT 3-COMP SINK & AT THE COLD WATER SIDE OF REAR HANDSINK. 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.
  17. Réinspection de la plainte

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.
    • 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. OBSERVED NON FOOD GRADE STORAGE BAGS (PLASTIC GROCERY BAGS) USED TO STORE FROZEN MEATS IN THE FREEZER. MUST USE FOOD GRADE STORAGE BAGS ONLY. OBSERVED EXPOSED INSULATION INSIDE OF THE DOOR TO THE CHEST FREEZER. MUST REPAIR OR REPLACE. REPLACE THE STAINED CUTTING BOARD ON TOP OF THE FRONT PREP AREA PREP COOLER.
    • 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. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, WIRE RACKS IN THE WALK-IN COOLER, WIRE STORAGE RACKS IN THE REAR PREP AREA, OUTSIDE OF THE CHEST FREEZER, VENTILATION FILTERS AT BOTH HOODS, LIGHT SHIELDS IN THE PREP AREAS.
    • 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. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA. REPLACE STAINED CEILING TILES. REPAIR THE BASEBOARD UNDER THE 3 COMPARTMENT SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST HAVE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND A THERMOMETER INSIDE OF THE PREP COOLER.
  18. Plainte

    12 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED EXCESSIVE GARBAGE AND LITTER IN THE LOT BEHIND THE RESTAURANT AND AROUND THE GARBAGE AND GREASE DUMPSTERS. MANAGEMENT INSTRUCTED TO KEEP THE AREA AROUND THE RESTAURANT CLEAN AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, RICE) WERE BEING PREPARED AND SERVED. MANAGEMENT WAS INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY WAS POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT WHERE IT IS VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.
    • 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. OBSERVED NON FOOD GRADE STORAGE BAGS (PLASTIC GROCERY BAGS) USED TO STORE FROZEN MEATS IN THE FREEZER. MUST USE FOOD GRADE STORAGE BAGS ONLY. OBSERVED EXPOSED INSULATION INSIDE OF THE DOOR TO THE CHEST FREEZER. MUST REPAIR OR REPLACE. REPLACE THE STAINED CUTTING BOARD ON TOP OF THE FRONT PREP AREA PREP COOLER.
    • 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. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, WIRE RACKS IN THE WALK-IN COOLER, WIRE STORAGE RACKS IN THE REAR PREP AREA, OUTSIDE OF THE CHEST FREEZER, VENTILATION FILTERS AT BOTH HOODS.
    • 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. PROVIDE FLOOR TILES WHERE MISSING IN THE REAR PREP AREA NEAR THE GREASE TRAP.
    • 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. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA. REPLACE STAINED CEILING TILES. REPAIR THE BASEBOARD UNDER THE 3 COMPARTMENT SINK.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS INSIDE OF THE WALK-IN COOLER AND THE FRONT PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING FAUCET AT THE 3 COMPARTMENT SINK. PROVIDE THE PROPER DRAIN STOPPERS FOR THE SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST HAVE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND A THERMOMETER INSIDE OF THE PREP COOLER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. NO HAIR RESTRAINTS WERE WORN BY FOOD HANDLING EMPLOYEES.
  19. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 15LBS OF CHICKEN,GOAT MEAT AND COOKED RICE IN STEAM TABLE AT IMPROPER TEMPERATRES RANGING BETWEEN 110-128 DEGREES F. CRITICAL CITATION ISSUED. 7-38-005A.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE FOOD GRADE CONTAINERS WITH THE PROPER LIDS TO STORE ALL BULK FOOD ITEMS. MUST ALSO PROPERLY LABEL ALL ITEMS STORED.
    • 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. MUST DETAIL CLEAN ALL CABINETS,PREP TABLES,INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS, WASHROOM SURFACES AND ALL DIRTY SURFACES THROUGHOUT.
    • 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. MUST CLEAN FLOORS UNDER SINKS,BEHIND COOKING EQUIPMENT AND ALONG WALLS AND REMOVE GREASE AND FOOD DEBRIS.
    • 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. MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT PREMISES. MUST CLEAN WALLS IN DISHWASHING AREA AND REPAINT WHERE NEEDED.
    • 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. MUST REMOVE ALUMINUM FOIL FROM LEAKY FAUCET AT 3 COMPARTMENT SINK AND PROPERLY REPAIR FAUCET.
    • 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. REMOVE MILK CRATE AND PROVIDE PROPER SHELVING TO STORE ALL ITEMS 6 INCHES OFF FLOOR.
  20. Plainte abrégée

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST CORRECT VIOLATION # 30 FROM REPORT # 163371 ON 11-25-09
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CORRECT VIOLATION # 33 FROM REPORT # 163371 ON 11-25-09
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CORRECT VIOLATION # 34 FROM REPORT # 163371 ON 11-25-09.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CORRECT VIOLATION # 35 FROM REPORT # 163371 ON 11-25-09
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST CORRECT VIOLATION # 38 FROM REPORT # 163371 ON 11-25-09
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST CORRECT VIOLATION # 41 FROM REPORT # 163371 ON 11-25-09

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