Aller au contenu
Chargement de la carte…

POPS FOR CHAMPAGNE

601-605 N STATE ST, CHICAGO, IL 60654 · Restaurant

Résumé des inspections

POPS FOR CHAMPAGNE a été inspecté 21 fois par Chicago Department of Public Health depuis le 24 mars 2010. La dernière inspection, le 15 octobre 2025, a relevé 6 infractions.

6 des 21 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 : Protection des aliments contre la contamination, Contrôle de la température des aliments et Nettoyage et désinfection.

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.

  • 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 3 inspections distinctes, la plus récente le 24 septembre 2024. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 5 inspections distinctes, la plus récente le 2 octobre 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 3 fois dans 2 inspections distinctes, la plus récente le 15 octobre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 une fois le 20 septembre 2024. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 20 septembre 2024. Par exemple : ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE

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.

21 inspections

  1. Toiles

    6 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE BUILDUP ON THE STORAGE RACKS INSIDE THE WALK-IN-COOLER AND FAN COVERS INSIDE THE WALK-IN-COOLER TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO SEAL NOTICEABLE GAPS/OPENINGS ON EXPOSED CONCRETE WALL BEHIND THE GLASSWARE SHELF AT BAR AREA SO THAT IT IS SMOOTH, EASILY CLEANABLE SURFACES AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT-OUT LIGHT BULBS FOR LIGHT FIXTURES IN THE MAIN KITCHEN PREP AREA AND IN THE BASEMENT DISHWASHING AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHTS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2603457 DATED: 09/24/2024 #48-- 4-301.12: OBSERVED NO STOPPERS FOR THREE COMPARTMENT SINK IN DISHWASHING AREA. INSTRUCTED TO PROVIDE STOPPERS FOR THREE COMPARTMENT SINK IN DISHWASHINGA AREA AND MAINTAIN. #58--- 2-102.13: NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO COMPLY WITH NOTED VIOLATIONS AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.
  2. Non-inspection

    0 infraction

  3. Non-inspection

    0 infraction

  4. Réinspection des toiles

    7 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11: OBSERVED NO LID/COVER FOR ICE BIN IN BASEMENT BAR. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN IN BASMENT BAR TO PREVENT CONTAMINATION OF ICE IN ICE BIN DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER CONTAMINATION.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11: OBSERVED NO RIGHT SIDE SPLASH GUARD ON HANDWASHING SINK IN BASMENT BAR. INSTRUCTED TO INSTALL RIGHT SIDE SPLASH GUARD ON HANDWASHING SINK IN BASMENT BAR TO PREVENT CONTAMINATION OF EQUIPMENT.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-903.11 (A;B;D): OBSERVED KNIVES, FORKS AND SPOONS LAYING DOWN IN CONTAINERS UNCOVERED IN EXPO WINDOW. INSTRUCTED TO INVERT OR COVER UTENSILS DURING STORAGE TO PREVENT CONTAMINATION.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-301.12: OBSERVED NO STOPPERS FOR THREE COMPARTMENT SINK IN DISHWASHING AREA. INSTRUCTED TO PROVIDE STOPPERS FOR THREE COMPARTMENT SINK IN DISHWASHINGA AREA AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED LEAKING FROM COLD WATER FAUCET OF HANDWASHING SINK IN DISHWASHING AREA IN BASEMENT. OBSERVED LEAKING FROM HOT WATER FAUCET OF TWO COMPARTMENT SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCETS OF SAID SINKS AND MAINTAIN. OBSERVED WATER FROM DRAINPIPE OF HANDWASHING SINK IN DISHWASHING AREA NOT FLOWING PROPERLY INTO FLOOR DRAIN AND CREATING PUDDLES OF WATER ON FLOOR UNDERNEATH HANDWASHING SINK. INSTRUCTED TO REPAIR OR ADJUST DRAINPIPE OF HANDWASHING SINK IN DISHWASHING AREA SO THAT IT DRAINS PROPERLY INTO FLOOR DRAIN. OBSERVED OUT OF ORDER SIGN ON URINAL #2 IN MEN'S WASHROOM IN BASEMENT. INSTRUCTED TO REPAIR URINAL #2 IN MEN'S WASHROOM IN BASEMENT AND MAINTAIN. OBSERVED LEAKING FROM REAR OF DISH MACHINE IN DISHWASHING AREA CREATING PUDDLE ON FLOOR UNDERNEATH DISH MACHINE. INSTRUCTED TO REPAIR LEAKING FROM DISH MACHINE IN DISH WASHING AREA AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11: OBSERVED DAMAGED FLOOR TILES THROUGHOUT FIRST FLOOR PREP AREA. INSTRUCTED TO SMOOTHLY REPLACE OR REPAIR DAMAGED FLOOR TILES THROUGHOUT FIRST FLOOR PREP AREA FOR EASE OF CLEANABILITY.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13: NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
  5. Toiles

    15 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW OR ITEMS NECESSARY FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT BOTH BARS, EXPO WINDOW, DISHWASHING AREA AND MEN'S WASHROOM. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED MUTIPLE SHELLSTOCK TAGS FROM JUNE,JULY, AUGUST AND SEPTEMBER 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED ALL THREE LOW TEMPERATURE DISH MACHINES IN FACILITY IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. OBSERVED NO SANITIZER INSTALLED ON LOW TEMPERATURE DISH MACHINES IN FIRST FLOOR AND BASEMENT BARS. INSTRUCTED TO REPAIR ALL THREE LOW TEMPERATURE DISH MACHINES IN FACILITY, LOW TEMPERATURE DISH MACHINES SHALL HAVE A MINIMUM CONCENTRATION OF 50PPM CHLORINE AFTER REPAIR. (NOTE DISH MACHINE IN DISHWASHING AREA REPAIRED BEFORE CONCLUSION OF INSPECTION SANITIZING AT 50PPM CHLORINE AFTER REPAIR. THE BOTH LOW TEMPERATURE DISH MACHINES IN FIRST FLOOR AND BASMENT NEED TO BE REPAIRED.)PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW OR COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW OR COOKED TO ORDER BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO LID/COVER FOR ICE BIN IN BASEMENT BAR. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN IN BASMENT BAR TO PREVENT CONTAMINATION OF ICE IN ICE BIN DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER CONTAMINATION.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO RIGHT SIDE SPLASH GUARD ON HANDWASHING SINK IN BASMENT BAR. INSTRUCTED TO INSTALL RIGHT SIDE SPLASH GUARD ON HNADWASHING SINK IN BASMENT BAR TO PREVENT CONTAMINATION OF EQUIPMENT.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED KNIVES,FORKS AND SPOONS STORED WITH HANDLES DOWN IN DISHWASHING AREA. OBSERVED KNIVES, FORKS AND SPOONS LAYING DOWN IN CONTAINERS UNCOVERED IN EXPO WINDOW. INSTRUCTED TO INVERT OR COVER UTENSILS DURING STORAGE TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CHEMICALS ON MILK CRATE IN DISHWASHING AREA. OBSERVED WINE STORED ON FLOOR IN LIQUOR ROOM. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO QUATERNARY AMMONIUM TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF QUATERNARY AMMONIUM SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO STOPPERS FOR THREE COMPARTMENT SINK IN DISHWASHING AREA. INSTRUCTED TO PROVIDE STOPPERS FOR THREE COMPARTMENT SINK IN DISHWASHINGA AREA AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED TEMPERATURE OF THE WASH SOLUTION IN LOW TEMPERATURE DISH MACHINE IN DISHWASHING AREA THAT USES CHLORINE TO SANITIZE AT IMPROPER TEMPERATURE OF 110F. INSTRUCTED TO REPAIR SPRAY TYPE WAREWASHERS THAT USE CHLORINE TO SANITIZE THE TEMPERATURE OF THE WASH SOLUTION MAY NOT BE LESS THAN 120F. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE IN DISHWASHING AREA REPAIRED OBSERVED TEMPERATURE OF THE WASH SOLUTION AT PROPER TEMPERATURE OF 120F AFTER REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FROM COLD WATER FAUCET OF HANDWASHING SINK IN DISHWASHING AREA IN BASEMENT. OBSERVED LEAKING FROM HOT WATER FAUCET OF TWO COMPARTMENT SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCETS OF SAID SINKS AND MAINTAIN. OBSERVED WATER FROM DRAINPIPE OF HANDWASHING SINK IN DISHWASHING AREA NOT FLOWING PROPERLY INTO FLOOR DRAIN AND CREATING PUDDLES OF WATER ON FLOOR UNDERNEATH HANDWASHING SINK. INSTRUCTED TO REPAIR OR ADJUST DRAINPIPE OF HANDWASHING SINK IN DISHWASHING AREA SO THAT IT DRAINS PROPERLY INTO FLOOR DRAIN. OBSERVED OUT OF ORDER SIGN ON URINAL #2 IN MEN'S WASHROOM IN BASEMENT. INSTRUCTED TO REPAIR URINAL #2 IN MEN'S WASHROOM IN BASEMENT AND MAINTAIN. OBSERVED LEAKING FROM REAR OF DISH MACHINE IN DISHWASHING AREA CREATING PUDDLE ON FLOOR UNDERNEATH DISH MACHINE. INSTRUCTED TO REPAIR LEAKING FROM DISH MACHINE IN DISH WASHING AREA AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED FLOOR TILES THROUGHOUT FIRST FLOOR PREP AREA. INSTRUCTED TO SMOOTHLY REPLACE OR REPAIR DAMAGED FLOOR TILES THROUGHOUT FIRST FLOOR PREP AREA FOR EASE OF CLEANABILITY.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
  6. Non-inspection

    0 infraction

  7. Non-inspection

    0 infraction

  8. Toiles

    0 infraction

  9. Non-inspection

    0 infraction

  10. Toiles

    3 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOOD ITEMS HELD AT THE STATED IMPROPER TEMPERATURES IN A PREP COOLER IN THE REAR PREP KITCHEN: BEEF AT 48.1F, PORK AT 45.9F, PORK AT 46.4F, FRENCH FRIES AT 52.9F, AND BATTER AT 46.9F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 6LBS OF PRODUCT VALUED AT APPROXIMATELY $30. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED EXPOSED HAND WASHING SINK IN REAR PREP AREA COMING LOOSE FROM WALL. INSTRUCTED TO SEAL TIGHT AGAINST THE WALL.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED EXPOSED HAND WASH SINK LOCATED IN DOWNSTAIRS DISH WASHING AREA MAINTAINING LOW WATER PRESSURE. INSTRUCTED TO REPAIR AND MAINTAIN.
  11. Toiles

    4 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO DISCLAIMER NO REMINDER ON MENU FOR UNDER COOKED/RAW FOODS( OYSTERS ) INSTRUCTED TO PROVIDE. NO CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • FOOD HANDLER NOT WEARING HAIR RESTRAIN. INSTRUCTED TO WEAR.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • A DRAIN LINE ABOVE 1ST FLOOR KITCHEN HAND SINK, INSTRUCTED TO REMOVE
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN
  12. Toiles

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-601.11, BULK FOOD CONTAINER ( WHITE POWDER )NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 40. FONDS PERSONNELS
      • 2-402.11, FOOD HANDLER WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-403.12, A DRAIN LINE ABOVE 1ST FLOOR KITCHEN HAND SINK, INSTRUCTED TO REMOVE
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367, NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
  13. Toiles

    5 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED INCLUDING COOKED VEGETABLES AND SHELLFISH. NO ORIGNAL CERTIFICATE POSTED. SERIOUS VIOLATION 7-38-012
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED TORN GASKET ON 2 DOOR REACH IN COOLER ON MAIN COOKING LINE. REPLACE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FAN GUARDS IN WALK IN COOLER WITH DUST ACCUMUALTION. CLEAN AND MAINTAIN.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • OBSERVED EMPLOYEE FOOD ITEMS STORED WITHIN BEER COOLERS. STORE ALL EMPLOYEE ITEMS IN DESIGANTED AREA AWAY FROM CUSTOMER FOOD.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED THERMOMETERS BROKE WITHIN COOLERS. INSTALL WORKING THERMOMETERS AND MAINTAIN.
  14. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD SPLATTERS ON CEILING TILES AT BASEMENT PREP/DISHWASH AREA. MUST CLEAN CEILING TILES AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PREP AREA EXPOSED HANDWASH BOWL (BY REAR DOOR) AND DISHWASH 3-COMPARTMENT SINK HOT WATER LEAKING AT FAUCET. MUST REPAIR AND MAINTAIN SINKS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THERMOMETER INSIDE RIGHT HAND SIDE COOLER AT BASEMENT BAR. MUST PROVIDE WORKING THERMOMETER IN COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FLOOR CLUTTERED IN BASEMENT UNDER STAIR CASE. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
  15. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL FOOD CONTAINERS INSIDE THE REACH IN COOLER AND WALK IN COOLER WITH READY TO EAT FOOD MUST HAVE A LABEL(NAME OF THE PRODUCT) AND DATE. ALSO ALL FOOD BULK CONTAINERS NEEDS A LABEL ALSO. NO CONSUMER ADVISORY SIGN POSTED ON SITE. MUST POST.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN IN DETAIL THE INTERIOR DOOR OF THE DEEP FRYER(WITH GREASE BUILD-UP) AND MAINTAIN. CLEAN AND MAINTAIN INTERIOR OF THE MICROWAVE (WITH FOOD DEBRIS).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN IN DETAIL THE FLOOR IN BETWEEN, BEHIND AND UNDER THE COOLERS,STOVE,GRILL AND DEEP FRYER IN THE KITCHEN COOK LINE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MISSING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK AND 2 COMPRTMENT SINK IN THE COOK LINE/KITCHEN AND BASEMENT PREP AREA AND MAINTAIN.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • PAS DE CERTIFICAT DE FORMATION DE MALADIE SUR LE SITE. ÇA DOIT SE PRODUIRE.
  16. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED ASSORTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC)ON SHELVES AT THE FOOD PREP AREAS AND SERVICE COUNTERS NOT PROPERLY STORED. INSTRUCTED TO INVERT OR PROVIDE A PROTECTIVE COVER FOR ALL UTENSILS TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED BROKEN LID (LOOSE KNOTS) AT THE SERVICE COOLER OF FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED RUSTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT FOOD STORAGE. MUST CLEAN,REPLACE OT REPAINT WITH A NON TOXIC FOOD GRADE PAINT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NOTED ACCUMULATION OF FOOD DEBRIS,DIRT AND FOOD PARTICLES ON FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BEHIND ICE MAKER AT THE FIRST FLOOR, UNDERNEATH EXPOSED HAND WASH SINK OF FRONT SERVICE COUNTER AND AND WET FLOOR UNDERNEATH HAND WASH SINK BY THE WALK IN COOLER AND INSIDE LIQUOR ROOM...ALSO NOTED LOOSE STRIP ON FLOOR EXPOSING AN OPENING ON FLOOR UNDERNEATH EXPOSED SINK BY THE SERVICE COUNTER. INSTRUCTED TO DETAIL CLEAN, REPAIR STRIP OR FLOOR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED HEAVY DUST ACCUMULATION ON FANS AT THE CEILINGS AT THE KITCHEN FOOD PREP AREA, BATHROOMS AND VENTS AT THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED NO THERMOMETERS INSIDE SERVICE COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO INSTALL THERMOMETERS INSIDE ALL COOLERS FOR BETTER TEMPERATURE MONITORING.
  17. Toiles

    4 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSTRUCTED HAND WASH SINK IN BASEMENT'S PREP/DISH WASHING AREA. 2 LARGE GAS CYLINDERS STORED INFRONT OF HAND SINK TIDE WITH CHAINS, NO HAND SOAP PROVIDED AT SAME HAND SINK. ONLY ONE EXPOSED HAND SINK IN BASEMENT. INSTRUCTED MGR TO KEEP ALL HAND SINKS UNOBSTRUCTED, PROVIDED WITH SOAP AND PAPER TOWELS AT ALL TIMES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DAMAGED RUBBER GASKETS AT PREP COOLERS, INSTRUCTED TO REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR SURFACES OF BOTH ICE MAKERS NOT CLEAN, INSTRUCTED MGR TO CLEAN AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP STORED ON TOP ICE CUBES, INSTRUCTED MGR TO KEEP OFF CUBES.
  18. Suppression des étiquettes

    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. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND THE OVEN.
    • 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. REPLACE THE BROKEN LIGHT SHIELD IN THE PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED WATER LEAKING FROM THE DRAIN LINE UNDER THE RIGHT COMPARTMENT OF THE 2 COMPARTMENT SINK. MUST REPAIR.
  19. Toiles

    4 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED HIGH TEMPERATURE DISHMACHINE IN THE BASEMENT WITH A FINAL RINSE TEMPERATURE OF 120F. UNIT TAGGED HELD FOR INSPECTION. UNIT WAS NOT BEING USED AT THE TIME OF THE INSPECTION. NO CITATION WAS ISSUED. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-030.
    • 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 MICROWAVE AND THE OVEN.
    • 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. REPLACE THE BROKEN LIGHT SHIELD IN THE PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED WATER LEAKING FROM THE DRAIN LINE UNDER THE RIGHT COMPARTMENT OF THE 2 COMPARTMENT SINK. MUST REPAIR.
  20. Réinspection des toiles

    2 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. 1st floor prep area stand up reach in cooler door rubber gasket in poor repair. Must replace/repair damaged door gasket.
    • 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. 2-compartment sink pipe leaking under left side compartment. Must repair and maintain.
  21. Toiles

    6 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Observed black slime/dirt build up inside both ice machines dripping into ice(ready to eat food). Instructed manager to clean/sanitize interior of both ice machines. Manager voluntarily discarded all ice. Citation issued. Ticket #H000057375 11.
    • 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 City of Chicago certified food handler onn premises while potentially hazardous foods- meats, potatoe, etc- are prepared. Instructed to have a City of Chicago certified food handler on premises while potentially hazardous foods are prepared. Citation issued.
    • 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. 1st floor prep area stand up reach in cooler door rubber gasket in poor repair. Must replace/repair damaged door gasket.
    • 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. Observed accumilated food debris inside prep coolers rubber door gaskets. Must clean and maintain unclean equipment.
    • 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. Observed standing water on floor under handwash bowl(cabinet) at 1st floor bar. Must keep floor dry at all time.
    • 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. 2-compartment sink pipe leaking under left side compartment. Must repair and maintain.

Établissements inspectés à proximité

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