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POMPEI

2953-2955 N SHEFFIELD AVE, CHICAGO, IL 60657 · Restaurant

Résumé des inspections

POMPEI a été inspecté 10 fois par Chicago Department of Public Health depuis le 7 octobre 2010. La dernière inspection, le 6 septembre 2013, n'a relevé aucune infraction.

1 des 10 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, Ravageurs et Protection des aliments contre la contamination.

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.

  • 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 12 fois dans 6 inspections distinctes, la plus récente le 14 septembre 2012. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 7 fois dans 6 inspections distinctes, la plus récente le 14 septembre 2012. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 une fois le 11 septembre 2012. Par exemple : SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC

  • 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 28 fois dans 9 inspections distinctes, la plus récente le 19 septembre 2012. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • 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 8 fois dans 8 inspections distinctes, la plus récente le 19 septembre 2012. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

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.

10 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • TORN RUBBER DOOR GASKET ON FRONT PREP SALAD COOLER. MUST REPLACE. DIRTY PLASTIC DISH MACHINE RACKS THIS STAINS AND ENCRUSTED FOOD DEBRIS. MUST CLEAN OR REPLACE
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT AND DAMAGED TILES WITH POOLING LIQUID AND FOOD DEBRIS AT DISH MACHINE, THREE COMPARTMENT SINK. MUST REPAIR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPLACED BROKEN LEFT WATER HANDLE ON FAR NORTH SIDE FRONT PREP DOES NOT COMPLETELY SHUT OFF. MUST REPAIR.
  3. Réinspection de la plainte

    11 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
  4. Plainte

    15 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUR COOLERS FOUND AT INADEQUATE TEMPERATURES. SMALL FRONT PREP COOLER FOUND AT 47.7 WITH CALAMARI AT 51F. FRONT PREP SALAD COOLER AT 55.2F WITH COOKED, READY TO EAT CHICKEN AT 51.1F. FRONT PREP TWO DOOR COOLER AT 60.8F WITH COOKED, READY TO EAT POTATOES AT 67.6F. PRODUCE WALK-IN COOLER AT 49.1F WITH COOKED PASTA AT 53.1F. ALL COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED. 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • 14 COOKED ASSORTED TOPPING PIZZAS FOUND IN FRONT PREP TALL REACH-IN COOLER AT IMPROPER TEMPERATURES BETWEEN 60.7F TO 67.1F. ALL PIZZAS DISCARDED. AMBIENT TEMPERATURE OF COOLER TO RANGE BETWEEN 38.7 TO 42.6F. INSTRUCTED TO COOL PIZZAS COMPLETELY TO 40F BEFORE STORING IN LINE COOLER OR PROVIDING ADEQUATE SPACE FOR AIR CIRCULATION IN COOLER. THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. 20 TO 30 LBS ASSORTED FOODS SUCH AS COOKED EGGS AT 64.4F, CHICKEN AT 51.1F, FETA CHEESE AT 49.1F, CALAMARI AT 51F, 10- LBS BLUE CHEESE AT 67.6F, COOKED POTATOES AT 60.8F, 20 LBS COOKED PASTA AT 53.1F. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A). MANAGEMENT STATES ESTIMATED VALUE OF ALL FOODS DISCARDED TO BE APPROXIMATLY $500.00.
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • INTERIOR ICE MACHINE UPPER WATER RESERVOIR AND LOWER ICE HOLDING BIN WITH BLACK/BROWN SLIME SUBSTANCE DRIPPING DOWN INTO ICE AND FORMING ON WATER AND ICE CONTACT SURFACES THROUGHOUT MACHINE. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED, SANITIZED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVE EMPLOYEE PREPARING SALADS AND HANDLING READY TO EAT FOODS WITHOUT WEARING GLOVES. SAME EMPLOYEE THEN PROCEEDED TO OPEN COOLERS, ARRANGE PANS IN ICE BATH, RETURN FOODS TO COOLERS THEN PUT ON RUBBER GLOVES WITHOUT WASHING HANDS. REVIEWED HAND WASHING REQUIREMENTS WITH MANAGEMENT. C.D.P.H. DOES NOT REQUIRE THE WEARING OF GLOVES. HOWEVER, FREQUENT HANDWASHING AND HANDWASHING JUST BEFORE AND AFTER THE USE OF GLOVES IS REQUIRED.CRITICAL CITATION ISSUED 7-38-010(B).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LARGE OPEN 1 1/2 INCH GAP ON BOTTOM OF EXIT DOOR FROM REAR BAKING PREP AREA TO OUTDOOR DUMPSTER HOLDING AREA WHERE APPROXIMATELY 10 TO 20 RAT DROPPINGS WERE NOTED ALONG WALL BEHIND CONTAINERS AND IN AN OPEN HOLE IN CEMENT NEXT TO REAR DOOR LEADING TO REAR DISH WASHING ROOM. REAR DOOR MUST BE TIGHT FITTING ON BOTTOM OF DOOR, DROPPING REMOVED AND RODENT BURROW SEALED AT REAR EXIT DOOR. ALSO, OUTDOOR WASTE RECEPTACLE WITH MISSING LID. MUST REPLACE AND HAVE ALL WASTE CONTAINER LIDS TIGHT FITTING. SERIOUS CITATION ISSUED. 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 4-10-12 NOT CORRECTED.#33- DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, WIRE STORAGE RACKS IN THE WALK-IN COOLERS, INTERIOR AND EXTERIOR SURFACES OF THE DEEP FRYERS, LIGHT SHIELDS ABOVE THE COOK'S LINE AND REAR PREP AREA.#34-DETAIL CLEAN THE FLOOR DRAINS WITH A BUILDUP OF FOOD DEBRIS THROUGHOUT. DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS.#35-DETAIL CLEAN THE WALLS OF THE PREP AREAS WITH GREASE AND FOOD DEBRIS, CEILING TILES IN THE PREP AREAS. SERIOUS CITATION ISSUED 7-42-090.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • TOUS LES CONTAINERS DE NOURRITURE DOIVENT ÊTRE LÂCHÉS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SHELVING INSIDE TALL REACH-IN PASTA COOLER IN FRONT PREP WITH CHIPPING PLASTIC SEALING. MUST REPLACE. TORN RUBBER DOOR GASKET ON FRONT PREP SALAD COOLER. MUST REPLACE. DIRTY PLASTIC DISH MACHINE RACKS THIS STAINS AND ENCRUSTED FOOD DEBRIS. MUST CLEAN OR REPLACE. DIRTY FOOD CART AT REAR PREP BAKERY AREA. MUST CLEAN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR/EXTERIOR OF DISH MACHINE WITH EXCESSIVE SLIME AND ENCRUSTED FOOD DEBRIS. MUST CLEAN. EXTERIOR LARGE MIXING BOWL FOUND STORED WITH CLEAN POTS AND PANS DIRTY WITH FOOD DEBRIS. MUST STORE CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT AND DAMAGED TILES WITH POOLING LIQUID AND FOOD DEBRIS AT DISH MACHINE, THREE COMPARTMENT SINK AND THROUGHOUT FRONT FOOD PREP AREA. MISSING FLOOR DRAIN COVER ON FRONT PREP COOKS LINE. MUST REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL BASEBOARD TILE UNDER FRONT PREP EXPOSED HAND SINK MISSING AND HOLE IN WALL UNDER SAME SINK. MUST REPLACE AND SEAL HOLE. DIRTY WALL UNDER DISH MACHINE. MUST CLEAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HAND SINK AT FAR NORTH SIDE OF FRONT FOOD PREP WITH BROKEN LEFT SIDE WATER HANDLE, DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST REPLACE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE READABLE, ACCESSIBLE INTERNAL THERMOMETERS IN ALL COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST NOT STORE BICYCLES THROUGHOUT PREP AREAS. MUST NOT STORE EMPLOYEE PERSONAL BELONGINGS IN FOOD PREP AREAS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  5. Réinspection de la plainte

    8 infractions

    • 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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE SALAD PREP COOLER. OBSERVED MOZZARELLA CHEESE AT 44F, BLUE CHEESE AT 50F, COOKED CHICKEN AT 50F, SOFT BOILED EGG AT 55F, SALAMI AND CHEESE MIXTURE AT 49F. MANAGEMENT VOLUNATRILY DISCARDED 5# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATIONS FROM REPORT #679361 ON 3/30/12 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES IN THE PREP AREAS AND DINING ROOM. APPROXIMATELY 13 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE PREP AREAS AND DINING ROOM. FRUIT FLY ACTIVITY WAS MINIMIZED DURING THE INSPECTION. 29/01 - PREVIOUS MINOR VIOLATIONS FROM REPORT #659772 ON 12/20/11 NOT CORRECTED: 32/01 - REPAIR THE MIDDLE DOOR HINGE FOR THE PIZZA PREP COOLER DOOR. 38/01 - REPAIR THE LEAK UNDER THE 2 COMPARTMENT SINK. VIOLATIONS WERE CORRECTED DURING THE INSPECTION. NEW DOOR HINGE WAS ORDERED FOR THE PIZZA COOLER AND WILL BE INSTALLED ON 4/13/12. PLUMBING LEAK WAS REPAIRED. CRITICAL VIOLATION 7-42-090.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • VOIR VIOLATION #14.
    • 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. PREVIOUS INSPECTION REPORT SUMMARY FROM 3/30/12 WAS NOT POSTED IN VIEW OF CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • VOIR VIOLATION #14.
    • 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 STORAGE RACKS IN THE WALK-IN COOLERS, INTERIOR AND EXTERIOR SURFACES OF THE DEEP FRYERS, LIGHT SHIELDS ABOVE THE COOK'S LINE AND REAR PREP AREA.
    • 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. DETAIL CLEAN THE FLOOR DRAINS WITH A BUILDUP OF FOOD DEBRIS THROUGHOUT. DETAIL CLEAN THE FLOOR THROUGHOUT 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 PREP AREAS WITH GREASE AND FOOD DEBRIS, CEILING TILES IN THE PREP AREAS.
  6. Plainte

    9 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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 53F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS, SALAD DRESSINGS, GRILLED CHICKEN AND DICED TOMATOES. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SOFT BOILED EGGS AT 57F, GRILLED CHICKEN AT 61F, SALAD DRESSINGS AT 45-52F, BLUE CHEESE CRUMBLES AT 48F, CALAMARI AT 60F, SALAMI AND HAM AT 62F, GOAT CHEESE AR 52F, MEDITTERANEAN SALAD AT 52F, MINESTRONE SOUP AT 43F. MANAGEMENT VOLUNTARILY DISCARDED 53# AND 14 GALLONS OF FOOD WORTH APPROX. $265. CRITICAL VIOLATION 7-38-005A.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE PREP AREAS AND DINING ROOM. APPROXIMATELY 13 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE PREP AREAS AND DINING ROOM. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. 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 PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SALADS, PASTAS, FISH, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT 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.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • 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. PREVIOUS MINOR VIOLATIONS FROM REPORT #659772 ON 12/20/11 NOT CORRECTED: #32/1 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE MIDDLE DOOR HINGE FOR THE PIZZA PREP COOLER DOOR. 34/1 - The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE ANY BROKEN OR MISSING FLOOR TILES IN THE FRONT PREP AREA AND REGROUT THE FLOOR TILES. 38/1 - 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. REPAIR THE LEAK UNDER THE 2 COMPARTMENT SINK. SERIOUS VIOLATION 7-42-090.
    • 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 STORAGE RACKS IN THE WALK-IN COOLERS, INTERIOR AND EXTERIOR SURFACES OF THE DEEP FRYERS.
    • 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. DETAIL CLEAN THE FLOOR DRAINS WITH A BUILDUP OF FOOD DEBRIS THROUGHOUT. DETAIL CLEAN THE FLOOR THROUGHOUT 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 PREP AREAS WITH GREASE AND FOOD DEBRIS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. OBSERVED SEWAGE ODOR AT THE FRONT PREP AREA COOK'S LINE. MUST INVESTIGATE THE SOURCE AND MAKE NECESSARY REPAIRS.
  7. Réinspection de la plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE MIDDLE DOOR HINGE FOR THE PIZZA PREP COOLER DOOR.
    • 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 DRY STORAGE CONTAINERS UNDER THE PREP TABLE, LIGHT SHIELDS IN THE FRONT PREP AREA.
    • 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. REPLACE ANY BROKEN OR MISSING FLOOR TILES IN THE FRONT PREP AREA AND REGROUT THE FLOOR TILES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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. REPAIR THE LEAK UNDER THE 2 COMPARTMENT SINK.
  8. Plainte

    9 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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 54F AND THE PIZZA HOLDING COOLER WITH AN AIR TEMEPRATURE OF 53F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH UNITS WERE TAGGED HELD FOR INSPECTION. MUST MAINTAIN BOTH COOLER UNITS BELOW 40F. PIZZA HOLDING COOLER HAD A TEMPERATURE OF 41F AT THE END OF THE INSPECTION SO TAG WAS REMOVED. CRITICAL VIOLATION 7-38-005A.
    • 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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SALAD DRESSINGS AT 47F, MOZZARELLA CHEESE AT 61F, ROAST BEEF AT 62F, CHICKEN AT 50-60F, CALAMARI AT 54, COOKED PIZZAS AND PIZZACOTTOS AT 82F. MANAGEMENT VOLUNTARILY DISCARDED 75# OF FOOD WORTH $550. CRITICAL VIOLATION 7-38-005A
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED THE HANDSINK NEAR THE COOK'S LINE NOT ACCESSIBLE FOR USE. THERE WAS A CONTAINER OF SLICED POTATOES STORED INSIDE OF THE HANDSINK. MANAGEMENT INSTRUCTED THAT NO FOOD IS TO BE STORED IN THE HANDSINKS AND THAT ALL HANDSINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. MANAGER REMOVED THE FOOD CONTAINER ON MY REQUEST. CRITICAL VIOLATION 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES IN THE BAR AREA, DINING ROOM, AND BOTH PREP AREAS. APPROXIMATELY 40 LIVE FLIES WERE OBSERVED ON THE WALLS, CEILING AND ON THE EQUIPMENT IN THESES AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
    • 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 RODENT DROPPINGS BEHIND THE GARBAGE DUMPSTERS. APPROXIMATELY 25 RAT DROPPINGS WERE OBSERVED ALONG WITH RODENT BURROWS. MUST CLEAN AND MAINTAIN THE AREA AND FILL IN THE RODENT BURROWS WITH CONCRETE. SERIOUS VIOLATION 7-38-020.
    • 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. REPAIR THE MIDDLE DOOR HINGE FOR THE PIZZA PREP COOLER DOOR.
    • 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 PIZZA PREP COOLER, DRY STORAGE CONTAINERS UNDER THE PREP TABLE, INTERIOR OF THE ICE MACHINE, LIGHT SHIELDS IN THE FRONT PREP AREA, INTERIOR OF HOT HOLDING CABINET IN THE REAR PREP AREA.
    • 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. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR THE LEAK UNDER THE 2 COMPARTMENT SINK.
  9. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED OPEN GAPS AT THE BOTTOM OF BOTH WALK-IN COOLER DOORS. MUST REPAIR.
    • 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 INTERIOR OF ALL PIZZA OVENS, DOUGH MIXER AND ROLLER, WIRE STORAGE RACKS IN THE WALK-IN COOLERS AND PREP AREAS.
  10. Toiles

    8 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. FACILITIES DO NOT MAINTAIN THE PROPER TEMPERATURE. OBSERVED 2 DOOR PREP COOLER ALONG THE NORTH WALL OF THE FRONT PREP AT 60F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION BY CDPH. FAX REINSPECTION LETTER TO (312) 746-4240 ONCE UNIT HAS BEEN REPAIRED. CRITICAL VIOLATION 7-38-005A.
    • 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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED MINESTRONE SOUP IN THE WALK-IN COOLER AT 44.9F, DICED TOMATOES IN THE SALAD COOLER AT 49.4F, SOFT BOILED EGGS IN THE SALAD COOLER AT 73F, COOKED PASTA AT 53-59.9F, PROVOLONE CHEESE AT 56.8F, PIZZA A 59.9F, RAW CHICKEN AT 52.3F, CHEESECAKE AT 53F, AND PIZZA STRUDEL AT 55F. MANAGEMENT VOLUNATRILY DISCARDED 30# OF FOOD WORTH APPROX. $200. CRITICAL VIOLATION 7-38-005A.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE DRAIN FLIES ON THE WALLS AND EQUIPMENT OF THE REAR PREP AREA. APPROXIMATELY 25 LIVE FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED OPEN GAPS AT THE BOTTOM OF BOTH WALK-IN COOLER DOORS. MUST REPAIR.
    • 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 BOTH VENTILATION HOODS, TOP AND INTERIOR OF ALL PIZZA OVENS, DOUGH MIXER AND ROLLER, WIRE STORAGE RACKS IN THE WALK-IN COOLERS AND PREP AREAS.
    • 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. REGROUT AROUND THE FLOOR TILES IN THE REAR PREP AREA WHERE NEEDED (ESPECIALLY BELOW THE PIZZA OVENS AND BEHIND THE DOUGH MIXER). DETAIL CLEAN THE FLOOR IN BOTH PREP AREAS. REPLACE THE BROKEN AND MISSING FLOOR TILES IN THE FRONT PREP AREA.
    • 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. CLEAN OR REPLACE THE SOILED CEILING TILES. SEAL THE WALL AND BASEBOARD BEHIND THE DOUGH MACHINE. SEAL THE FRP BOARD ABOVE THE PIZZA OVENS. REPAIR THE WALLS AROUND THE MOP 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 PROVIDE THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS.

Établissements inspectés à proximité

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