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PITTSFIELD CAFE

55 E WASHINGTON ST, CHICAGO, IL 60602 · Restaurant

Résumé des inspections

PITTSFIELD CAFE a été inspecté 27 fois par Chicago Department of Public Health depuis le 1 septembre 2010. La dernière inspection, le 4 mai 2026, a relevé 16 infractions.

2 des 27 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 45 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination 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.

  • 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 15 fois dans 8 inspections distinctes, la plus récente le 4 mai 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 6 fois dans 5 inspections distinctes, la plus récente le 24 avril 2026. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 5 fois dans 3 inspections distinctes, la plus récente le 24 avril 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 24 avril 2026. Par exemple : GLOVES UTILISÉS EN PROPRIÉTÉ

  • RavageursRisque élevé

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

    Relevé une fois le 24 avril 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

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.

27 inspections

  1. Réinspection des toiles

    16 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME(SHAKERS, SQUEEZE BOTTLES,ETC)
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14 : MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION FROM CUTTING BOARD WHEN NOT IN USE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-102.11: OBSERVED PLASTIC GROCERY BAGS BEING USED FOR FOOD STORAGE IN CHEST FREEZER MUST PROVIDE FOOD GRADE BAGS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 : MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER #1 & 2 1ST FL AND WALK IN FREEZER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B) Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR AND EXTERIOR OF FRYER CABINETS, PREP COOLERS,GRILL TABLES, PREP TABLES,STORAGE CABINETS,DISH RACKS,DEFROST CHEST FREEZER,DELIME DISH MACHINE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 : MUST PROVIDE GARBAGE CANS WITH LIDS IN WOMEN'S STAFF TOILET ROOM AND CUSTOMERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.16 : MUST SCRAPE CHIPPING PAINT ON WALLS IN STORAGE AREA TO BE GOOD REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.13 : MUST GROUT FLOOR IN 1ST FL. PREP AREA TO BE SMOOTH AND EASILY CLEANABLE.MUST SEAL HOLE IN LOWER WALL IN BASEMENT BY PIPES ACROSS FROM WALK IN COOLER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 : MUST CLEAN FOOD DEBRIS BUILD UP FROM WALLS THROUGHOUT PREP & DISH WASHING AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT 1ST FL & BASEMENT PREP AND DISH WASHING AREAS,WALK IN FREEZER AND COOLER.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-202.11 : MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT & HOT WATER TANK AREA,CRACKED LIGHT SHIELD IN BASEMENT PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 : MUST CLEAN GREASE AND BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 : OBSERVED MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 : OBSERVED MISSING FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
  2. Toiles

    29 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ SIGNÉ LES POLITIQUES DE LA SANTÉ DOIVENT PROVIDER ET MAINTENIR.(FONDATION SUR LA PRIORITÉ 7-38-010)
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED POOR HYGIENIC PRACTICIES BY DISH WASHER PLACING DIRTY DISHES INTO DISH RACK AND PROCEEDED TO HANDLE CLEAN UTENSILS.INSTRUCTED MANAGER TO HAVE EMPLOYEE TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED BARE HAND CONTACT BY FEMALE FOOD HANDLER WITH READY TO EAT FOOD SUCH AS TOAST SHE REMOVED FROM TOASTER AND PLACED ON CUTTING BOARD .PRODUCT WAS DISCARDED BY MANAGER. INSTRUCTED MANAGER TO PROVIDE (DELI PAPER,UTENSILS OR GLOVES FOR READY TO EAT FOODS(PRIORITY 7-38-010)(CITATION ISSUED)(COS)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HOT RUNNING WATER TEMPERATURE AT BOTH HAND SINKS IN STAFF MEN'S TOILET ROOM AT 65.7F AND STAFF WOMEN'S TOILET ROOM 57.8F AND HAND SINK IN BEVERAGE STATION AREA AT 56.9F.MUST REPAIR AND MAINTAIN.MUST HAVE HOT RUNNING WATER AT 100.0F.(PRIORITY 7-38-030(C)(CITATION ISSUED)
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN 2- DOOR PREP COOLER SUCH AS 1.5LBS. COOKED MEATLOAF-55.6F.0.5LBS. CHICKEN-54.7F.1.5LBS. KALE-54.1F-57.6F.2.5LBS. SOUR CREAM-56.5F.5LBS. -WAFFLE BATTER-55.0F.9LBS. -YOGURT-59.9F.2.5LBS. SALMON-54.0F. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 21.5LBS. $80.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY ON MENU WITH REMINDER (ASTERISKING) OF CONSUMING RAW OR UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-005)
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED 2- DOOR #1 PREP COOLER AT 57.0F WITH TCS FOODS STORED INSIDE. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT ONCE REPAIRED EMAIL:[email protected].(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER FOR CONDIMENT COOLER IN BEVERAGE AREA MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME(SHAKERS, SQUEEZE BOTTLES,ETC)
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED EVIDENCE OF APPX. 100 OR MORE RAT DROPPINGS ON FLOOR UNDER DRY FOOD STORAGE SHELVES,IN CORNER OF PIPES OF MOTOR,BEHIND ICE MACHINE ,STOVE,OVENS AND PREP TABLES.LIVE ROACHES IN A BUCKET IN HOT WATER TANK AREA AND DEAD ROACHES ON FLOOR IN BASEMENT PREP AREA.MUST REMOVE DROPPINGS AND DEAD ROACHES CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/24/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. DISH WASHING AREA NEXT TO MOPSINK AND IN BASEMENT PREP /DISH WASHING AREA NEXT TO 3- COMPARTMENT SINK TO PREVENT CROSS CONTAMINATION.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION FROM CUTTING BOARD WHEN NOT IN USE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • IL FAUT INVENTER DES UTENSILS MULTI-USES SUR DES ÉTRIERS DE STOCKAGE.
    • 46. GLOVES UTILISÉS EN PROPRIÉTÉ
      • OBSERVED NO GLOVES USED FOR READY TO EAT FOODS BY FOOD HANDLER(COS)
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED PLASTIC GROCERY BAGS BEING USED FOR FOOD STORAGE IN CHEST FREEZER MUST PROVIDE FOOD GRADE BAGS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • IL FAUT QU'IL SE RETIRE DE LA FOURRIÈRE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER #1 & 2 1ST FL AND WALK IN FREEZER.MUST PROVIDE SINK STOPPERS FOR 3-COMPARTMENT SINK.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED 3- COMPARTMENT SINK BACKING UP WITH FOOD DEBRIS INTO FAR LEFT & RIGHT SINK BASINS AND SLOW DRAINING MUST REPAIR AND MAINTAIN TO BE IN GOOD REPAIR.(PRIORITY FOUNDATION 7-38-025)(CITATION ISSUED)INSTRUCTED TO USE DISH MACHINE TO WASH,RINSE AND SANITIZE DISHES UNTIL REPAIRED AND CLEANED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR AND EXTERIOR OF FRYER CABINETS, PREP COOLERS,GRILL TABLES, PREP TABLES,STORAGE CABINETS,ICE MACHINE,DISH RACKS,DEFROST CHEST FREEZER,DELIME DISH MACHINE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE GARBAGE CANS WITH LIDS IN WOMEN'S STAFF TOILET ROOM AND CUSTOMERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST SCRAPE CHIPPING PAINT ON WALLS IN BASEMENT PREP AND DISH WASHING AREAS TO BE GOOD REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST GROUT FLOOR IN 1ST FL. PREP AREA TO BE SMOOTH AND EASILY CLEANABLE.MUST SEAL HOLE IN LOWER WALL IN BASEMENT BY PIPES ACROSS FROM WALK IN COOLER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT 1ST FL & BASEMENT PREP AND DISH WASHING AREAS,WALK IN FREEZER AND COOLER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST ELEVATE,REMOVE OR ORGANIZE MASSIVE CLUTTER AND DEBRIS FROM FLOOR IN LOWER LEVEL HOT WATER TANK AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM WALLS THROUGHOUT PREP & DISH WASHING AREAS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT & HOT WATER TANK AREA,CRACKED LIGHT SHIELD IN BASEMENT PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN GREASE AND BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED MISSING FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
  3. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE FOR HANDSINK NEXT TO GRILL AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD RESIDUE AND SOIL ACCUMULATION ON THE SHELVING IN THE BASEMENT WALK-IN COOLER. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WET MOPS STORED IN THE PREP AREA AND IN THE HALLWAY LEADING TO BASEMENT. MUST HANG WET MOPS TO ALLOW TO DRY WHEN NOT IN USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD SPLATTER AND DEBRIS ON THE WALL BEHIND PREP COOLERS IN THE COOKS AREA. MUST DETAIL CLEAN WALLS BEHIND PREP COOLERS AND MAINTAIN.
  4. Réinspection des toiles

    7 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO VISIBLE THERMOMETERS FOR REACH-IN COOLERS AT THE COOK LINE. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASH GUARDS ON HANDWASHING SINK LOCATED AT THE COOK LINE NEXT TO FLAT TOP GRILL. INSTRUCTED PIC TO PROVIDE A SPLASH GUARD ON HANDWASHING SINK TO PROTECT FOOD AND COOKING EQUIPMENT FROM CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTED SHELVING IN THE DAIRY COOLER AND WALK-IN COOLER IN THE BASEMENT, AND ALUMINUM FOIL BEING USED AS SHELF LINER ABOVE COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO REPAINT OR REPLACE THE RUSTED SHELVING IN THE WALK-IN COOLER AND REMOVE THE FOIL FROM SHELVING ABOVE COOKING EQUIPMENT SO THAT SURFACE IS SMOOTH, EVEN, AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE BASEMENT WALK-IN COOLER, AND SPILLED FOOD DERBIS AT THE BOTTOM OF REACH-IN OMELETTE PREP COOLER AND IN BETWEEN GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE ACCUMULATION ON ALL COOKING AND FRYING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK AT THE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  5. Réinspection des toiles

    8 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO VISIBLE THERMOMETERS FOR REACH-IN COOLERS AT THE COOK LINE. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASH GUARDS ON HANDWASHING SINK LOCATED AT THE COOK LINE NEXT TO FLAT TOP GRILL. INSTRUCTED PIC TO PROVIDE A SPLASH GUARD ON HANDWASHING SINK TO PROTECT FOOD AND COOKING EQUIPMENT FROM CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTED SHELVING IN THE DAIRY COOLER AND WALK-IN COOLER IN THE BASEMENT, AND ALUMINUM FOIL BEING USED AS SHELF LINER ABOVE COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO REPAINT OR REPLACE THE RUSTED SHELVING IN THE WALK-IN COOLER AND REMOVE THE FOIL FROM SHELVING ABOVE COOKING EQUIPMENT SO THAT SURFACE IS SMOOTH, EVEN, AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE BASEMENT WALK-IN COOLER, AND SPILLED FOOD DERBIS AT THE BOTTOM OF REACH-IN OMELETTE PREP COOLER AND IN BETWEEN GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE ACCUMULATION ON ALL COOKING AND FRYING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK AT THE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • PRIORITY FOUNDATION VIOLATION FROM REPORT #2590121 DATED 2/27/24 NOT CORRECTED: VIOLATION #10- "NO HANDSINK PROVIDED AT FRONT COFFEE/BAR STATION. INSTRUCTED TO INSTALL." PRIORITY VIOLATION, 7-42-090. CITATION ISSUED.
  6. Toiles

    8 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO VISIBLE THERMOMETERS FOR REACH-IN COOLERS AT THE COOK LINE. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASH GUARDS ON HANDWASHING SINK LOCATED AT THE COOK LINE NEXT TO FLAT TOP GRILL. INSTRUCTED PIC TO PROVIDE A SPLASH GUARD ON HANDWASHING SINK TO PROTECT FOOD AND COOKING EQUIPMENT FROM CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTED SHELVING IN THE DAIRY COOLER AND WALK-IN COOLER IN THE BASEMENT, AND ALUMINUM FOIL BEING USED AS SHELF LINER ABOVE COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO REPAINT OR REPLACE THE RUSTED SHELVING IN THE WALK-IN COOLER AND REMOVE THE FOIL FROM SHELVING ABOVE COOKING EQUIPMENT SO THAT SURFACE IS SMOOTH, EVEN, AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE ACCUMULATION ON ALL COOKING AND FRYING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE BASEMENT WALK-IN COOLER, AND SPILLED FOOD DERBIS AT THE BOTTOM OF REACH-IN OMELETTE PREP COOLER AND IN BETWEEN GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK AT THE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM REPORT #2579059 DATED 7/26/2023 NOT CORRECTED: VIOLATION #10 (5-202.12 (B-D)) "NO HANDSINK PROVIDED AT FRONT COFFEE/BAR STATION. INSTRUCTED TO INSTALL." MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION, 7-42-090. CITATION ISSUED.
  7. Toiles

    4 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • Bare hand contact with ready-to-eat foods, observed a food handler handling ( bread, cheese, sausage...) with bare hands, using a heavily soiled cloth towel on his waist to wipe his hands. Instructed manager to have food handlers not handle ready-to-eat foods with bare hands. Priority violation 7-38-010.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • No hand wash soap provided at main prep kitchen hand wash sink, instructed to provide. Priority foundation violation 7-38-030(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • No hand wash sink provided at front coffee/ bar station, instructed to install.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Ceiling in poor repair at dish machine room, broken tiles and peeling paint, instructed to repair and maintain.
  8. Toiles

    7 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN FRONT PREP COOLER. FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. SLICED TURKEY AT 52.5F, RAW EEGS AT 46.2F, 55.4F AND TURKEY SALAD AT 54.8F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED MISSING THERMOMETER IN BASMENT'S WALK-IN COOLER, INSTRUCTED TO INSTALL.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTH STORED ON THE HANDWASHING SINK IN REAR AND OTHER SURFACE AREAS THROUGHOUT THE FACILITY. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INTERIOR OF THE REACH IN FREEZER IN BASEMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN TO REMOVE FOOD SPILLS.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED DEBRIS BEHIND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BUILD UP OF DUST ON VENT IN COOLER LOCATED IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  9. Toiles

    5 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MISSING THERMOMETER IN BASMENT'S WALK-IN COOLER, INSTRUCTED TO INSTALL.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • UTENSILS AND PLATES NOT AIR DRIED PROPERLY, NO CLOTH TOWELS ALLOWED TO DRY PLATES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CARD BOARD IS USED TO COVER FOOD SHELVES IN BASEMENT'S WALK-IN COOLER, INSTRUCTED NOT TO USE CARD BOARD. ONLY NON-ABSORBANT EASY TO CLEAN SURFACES ALLOWED
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • LEAKY PIPE UNDER BASEMENT'S 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • PEELING PAINT NOTED AT BASEMENT'S VENT HOOD, INSTRUCTED TO REMOVE AND MAINTAIN.
  10. Réinspection de la plainte

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND STAIRS LEADING TO BASEMENT PREP AREA IN DISREPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  11. Réinspection des toiles

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-202.12 (A)FOUND HANDWASHING SINKS LOCATED IN WOMENS WASHROOM WITHOUT HOT WATER. FOUND HANDWASHING SINK WATER TEMPERATURE RANGING FROM 75 F - 80 F. MUST PROVIDE HOT WATER TEMPERATURES OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT HANDWASHING SINK INS LOCATED IN WOMENS AND MENS WASHROOM. MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND STAIRS LEADING TO BASEMENT PREP AREA IN DISREPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  12. Réinspection de la plainte

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND HANDWASHING SINKS LOCATED IN WOMENS WASHROOM WITHOUT HOT WATER. FOUND HANDWASHING SINK WATER TEMPERATURE AT 87.9F. MUST PROVIDE HOT WATER TEMPERATURES OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT HANDWASHING SINK INS LOCATED IN WOMENS AND MENS WASHROOM. MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND STAIRS LEADING TO BASEMENT PREP AREA IN DISREPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  13. Plainte

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND HANDWASHING SINKS LOCATED IN WOMENS WASHROOM WITHOUT HOT WATER. FOUND HANDWASHING SINK WATER TEMPERATURE AT 87.9F. MUST PROVIDE HOT WATER TEMPERATURES OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT HANDWASHING SINK INS LOCATED IN WOMENS AND MENS WASHROOM. MUST PROVIDE.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING UTENSILS AT 0 PPM AT TIME OF INSPECTION. A CHLORINE SOLUTION MUST MAINTAIN A CONCENTRATION OF 25 - 100 PPM. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE LOW TEMPERATURE DISH MACHINE IS RE-INSPECTED BY CDPH AND MAINTAINING A SANITIZING SOLUTION OF 25 - 100 PPM. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND CUTTING BOARDS THROUGHOUT FACILITY ( ALL CUTTING BOARDS) STAINED WITH DEEP GROOVES. INSTRUCTED MANGER TO RESURFACE, CLEAN SANITIZE AND MAINTAIN OR REPLACE SAID CUTTING BOARDS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND STAIRS LEADING TO BASEMENT PREP AREA IN DISREPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  14. Toiles

    14 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING DOCUMENTATION ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO SUPPLIES NOR PROCEDURES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE SUPPLIES AND PROCEDURES FOR CLEAN UP POLICY TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS STORED IN COOLERS NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED MENU WITHOUT A REMINDER (ASTERISK) AND DISCLOSURE ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED GRAB & GO FOOD ITEMS ON DISPLAY (CAKES AND PASTRIES) NOT PROPERLY LABELED. FACILITY'S PACKAGED FOOD ITEMS CURRENTLY HAVE IDENTITY, INGREDIENTS, LIST MAJOR ALLERGENS AND BUSINESS NAME. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS TO ALSO INCLUDE NET WEIGHT AND BUSINESS ADDRESS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTH STORED ON THE COUNTER OF COFFEE SELF SERVICE AREA AND OTHER SURFACE AREAS THROUGHOUT THE FACILITY. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED PRESET TABLEWARE AT ALL DINING TABLES. INSTRUCTED THAT ALL PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED, OR INVERTED. MUST MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RAW WOOD CEILING FIXTURE ABOVE BASEMENT PREP AREA TABLE. INSTRUCTED TO EITHER SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVÉ LAIT CRATS D'ÊTRE UTILISÉS EN FAVEUR DES ZONES DE PRÉPARATION ET DE STOCKAGE. DOIVENT ARRÊTER ET PROVIDER LE VÉHICULE QUI EST DE 6" ET PROVIDE L'ACCESSIBILITÉ DU VÉHICULE À ASSURER LE FEUILLEMENT D'UNE FACILITÉ ADÉQUATE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN DOOR GASKET INSIDE OF THE BASEMENT WALK IN COOLER. INSTRUCTED TO REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN TO REMOVE FOOD SPILLS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK LOCATED NEXT TO 1-COMPARTMENT SINK IN DISH AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR LEAKING DRAINPIPE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE CEILING TILES IN THE FOOD PREP/STORAGE AREAS DAMAGED WITH HOLES. MUST REPAIR AND PROVIDE CEILING TILES THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE. MUST REPLACE STAINED CEILING TILES IN DISH AND PREP AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  15. Réinspection des toiles

    0 infraction

  16. Toiles

    4 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #2116389 DATED ON 11/29/2017 FOR VIOL # 30 ( OBSERVED POTENTIALLY HAZARDOUS FOODS OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. OBSERVED DESSERTS FOR SALE AT THE FRONT CUSTOMER SERVICE AREA WITHOUT LABELS CONTAINING BUSINESS NAME, ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE PROPER LABELS FOR POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND ADD BUSINESS NAME, ADDRESS AND INGREDIENTS TO DESSERTS FOR SALE AT THE FRONT CUSTOMER SERVICE AREA AND MAINTAIN. VIOL # 32 (OBSERVED PEELING PAINT ON DRY STORAGE SHELVES LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.) INSTRUCTED MANAGER TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME. SERIOUS CITATION ISSUED 7-42-090.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • STANDING WATER AROUND FLOOR DRAIN NEAR 3-COMP SINK IN BASEMENT, INSTRUCTED TO REPAIR FLOOR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • RUSTY AND MOLDY INTERIOR WALLS IN BASEMENT'S WALK-IN COOLER, INSTRUCTED TO REMOVE MOLD AND SEAL.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD FOR LIGHT FIXTURE ABOVE PREP TABLE IN BASEMENT.
  17. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED POTENTIALLY HAZARDOUS FOODS OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. OBSERVED DESSERTS FOR SALE AT THE FRONT CUSTOMER SERVICE AREA WITHOUT LABELS CONTAINING BUSINESS NAME, ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE PROPER LABELS FOR POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND ADD BUSINESS NAME, ADDRESS AND INGREDIENTS TO DESSERTS FOR SALE AT THE FRONT CUSTOMER SERVICE AREA AND MAINTAIN.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED BOWLS STORED INSIDE OF THE DRY STORAGE (SUGAR) BIN. INSTRUCTED TO NOT STORE SCOOPING BOWLS INSIDE OF DRY STORAGE BINS AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED PEELING PAINT ON DRY STORAGE SHELVES LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED INTERIOR OF FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOOR NEEDS TO BE RE-GROUT LOCATED BY THE COOKING EQUIPMENT OF THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO MAKE ALL FLOOR SURFACES SMOOTH AND RE-GROUT FLOORS BY THE COOKING EQUIPMENT AT THE 1ST FLOOR FOOD PREP AREA AND MAINTAINED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DAMAGED AND MISSING CEILING TILES IN THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN.
  18. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ICE FOR DRINKS STORED INSIDE OF BUCKETS. INSTRUCTED TO STORE ICE IN AN ICE BIN THAT HAS A DRAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED BOXES OF SHELLED EGGS ON THE FLOOR OF THE WALK IN COOLER AND ACCUMULATED DEBRIS ON THE FLOOR UNDER EQUIPMENT ON THE 1ST FLOOR IN THE PREP AREA. INSTRUCTED TO STORE ALL FOOD 6 INCHES ABOVE THE FLOOR TO PROPERLY CLEAN THE FLOOR AND TO CLEAN AND MAINTAIN FLOORS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE LARGE 3 COMPARTMENT SINK FAUCET BASE LEAKING AND THE SMALL 3 COMPARTMENT SINK FAUCET NECK UNABLE TO REACH ALL COMPARTMENTS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING AND PROVIDE A FAUCET NECK EXTENSION TO REACH ALL BASINS.
  19. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Walk in cooler shelving/racks that had peeling paint/rust shall be repaired/replaced.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Walk in cooler shelving racks not clean, need detailed cleaning(crevices). Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices).Rear storage shelving not clean, need cleaning(detailed).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Ceiling in kitchen prep area had exposed raw wood, plaster, shall be repaired/sealed.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Missing light shield above dish machine in prep area, shall be provided.
  20. Toiles

    6 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED POOR HYIGENIC PRACTICES OF FOOD HANDLERS,WAITRESS HANDLING FOODS NOT WASHING HANDS PRIOR TO HANDLING FOODS,( HANDLING AND BUTTER BREADS FROM TOASTER) FOR CUSTOMERS FOOD ORDERS. ALSO OBSERVED COOK IN BASEMENT PREP AREA WASHING HANDS WITH ONE GLOVE ON THAT WAS BEING WASHED INSTEAD OF TAKING GLOVE OFF.EMPLOYEE WENT TO PREP AREA TO START PREPARING FOOD. INSTRUCTED EMPLOYEE TO REMOVE GLOVE AND RE-WASH HANDS,CDI.INSTRUCTED THAT FOOD HANDLERS MUST WASH HANDS PRIOR TO HANDLING FOODS-CDI.CRITICAL VIOLATION ISSUED -7-38-010 A
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED NO LABLES FOR PACKAGE HOMEMADE RICE PUDDING ON SHELF FOR SALE AND 4-BULK DRY STORAGE CONTAINERS,FLOUR,ETC.MUST INSTALL.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED (2) 3-COMP SINK IN BASEMENT PREP AREA .NO EXPOSED HAND SINK IN PREP AREA,(1) OF THE 3- COMP SINK BEING USED FOR HAND WASHING. WHICH IS NOT ALLOWED WITH SOAP AND TOWEL DEVICE.MUST INSTALL EXPOSED HAND WASHING SINK. ALSO PEELING PAINT ON DRY STORAGE WOOD SHELVING UNIT IN BASEMENT.MUST REPAIR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED EXCESSIVE PEELING PAINT ON CEILINGS ABOVE PREP FOOD AREA IN BASEMENT.MUST REPAIR.ALSO LIGHTSHIELDS COVER CRACKED ON LIGHTS IN BASEMENT.MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FAUCET AT HEAD AT 3- COMP SINK LEAKY.MUST REPAIR.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • OBSERVED NO IDPH NEW FOOD HANDLER CERTIFICATES FOR 4 FOODHANDLER ON DUTY.MUST PROVIDE AT NEXT ROUTINE INSPECTION.
  21. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INTERIOR WALLS AND CEILING OF WALK-IN COOLER ARE RUSTY, INSTRUCTED TO REMOVE RUST.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS BEHIND PREP TABLE FACING NORTH IN BASEMENT IN POOR REPAIR, PEELING PAINT AND CHAULKY DRY WAll, INSTRUCTED TO REPAIR.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • DIM LIGHTS IN WALK-IN FREEZER, INSTRUCTED TO PROVIDE ADEQAUTE LIGHTING.
  22. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SHELVES AND INSULATION PIPE LINES FOR WALK-IN COOLER NOT CLEAN, DIRT AND MOLD LIKE SUBSTANCE FOUND, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • PEELING PAINE AND DAMAGED SECTIONS FOR BASEMENT KITCHEN WALLS AND CEILING, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD AT 1ST FLOOR KITCHEN CEILING LIGHT FIXTURE, INSTRUCTED TO INSTALL ALSO ADDITIONAL LIGHTING IS NEEDED IN BASEMENT WALK-IN COOLER.
  23. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROVIDE IN PLAIN VIEW FOR CUSTOMERS A CONSUMER WARNING ADVISORY RELATING TO CONSUMING RAW AND UNDERCOOKED ANIMAL PRODUCTS AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT FLOOR IN FRONT OF THE MOP SINK AND IN THE MAIN KITCHEN AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE BETTER LIGHTING IN THE WALK-IN COOLER TOWARDS THE BACK OF THE COOLER.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES.
  24. Réinspection des toiles

    0 infraction

  25. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP COOLER AT 1ST FLOOR KITCHEN AT 55.8F, INSTRUCTED MANAGER TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED, NOT ALLOWED TO USE FOR PERISHABLES STORAGE. MUST FAX A TAG REMOVAL REQUEST WHEN READY.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND 4LBS OF HALF COOKED CHICKEN AT 54.4F, DELI MEAT AT 53.7F AND 3LBS OF SLICED HAM AT 78.4F, ALL WERE STORED IN 1ST FLOOR KITCHEN PREP COOLER, INSTRUCTED MGR TO KEEP SUCH FOOD ITEMS STORED AT 40F OR LOWER. ITEMS DISCARDED VALUED AT $15.00.
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. 1ST FLOOR KITCHEN HAND SINK FAUCET WITH BROKEN HOT WATER HANDLE, WATER IS TURNED OFF AT BOTTOM VALVE. ONLY COLD WATER IS USED TO WASH HANDS. INSTRUCTED MANAGER TO REPAIR PLUMBING AND MAINTAIN.
    • 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. SHELVES IN BASEMENT'S KITCHEN NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER PREP COUNTER AND COOKING AREA NOT CLEAN, FOOD DEBRIS AND GREASY FLOORS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. PEELING PAINT NOTED ABOVE PREP TABLE IN BASEMENT'S KITCHEN, INSTRUCTED TO REMOVE AND MAINTAIN PREP AREA WALLS AND CEILING.
  26. Plainte abrégée

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • VOIR LE RAPPORT PRÉCÉDENT POUR DESCRIPTION.
    • 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. GREASE AND FOOD DEBRIS BUILD UP BEHIND COOKING LINE AT FIRST FLOOR KITCHEN, ALSO GREASY WALLS NEXT TO DEEP FRYERS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. PEELING PAINT NOTED INSIDE VENTILATION HOOD, DAMAGED WALL SECTION NEXT TO PREP TABLE AT BASEMENT'S KITCHEN, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • VOIR LE RAPPORT PRÉCÉDENT POUR DESCRIPTION.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • VENTILATION DUCT ABOVE COFFEE STATION WITH HEAVY DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. EMPLOYEE IN KITCHEN NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  27. Toiles

    3 infractions

    • 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. UPPER PANEL OF ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED MGR TO CLEAN.
    • 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. CEILING ABOVE 3 COMP SINK IN BASEMENT PREP AREA IN POOR REPAIR, PEELING PAINT AND PIECES OF WOOD USED TO PATCH HOLES, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 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. FRONT DISPLAY COOLER LIGHT MISSING A SHIELD, INSTRUCTED MGR TO PROVIDE.

Établissements inspectés à proximité

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