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PUBLICAN TAVERN K1

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Résumé des inspections

PUBLICAN TAVERN K1 a été inspecté 40 fois par Chicago Department of Public Health depuis le 5 août 2010. La dernière inspection, le 19 mai 2026, a relevé 2 infractions.

6 des 40 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 4 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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 18 fois dans 10 inspections distinctes, la plus récente le 17 mai 2024. 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 8 fois dans 6 inspections distinctes, la plus récente le 3 novembre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 8 fois dans 8 inspections distinctes, la plus récente le 17 mai 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 17 mai 2024. Par exemple : UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC

  • 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 17 mai 2024. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

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.

40 inspections

  1. Toiles

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAK AT KITCHEN 3 COMPARTMENT SINK AND AT HAND WASHING SINK NEAR 3 COMPARTMENT SINK. FAUCET AT 3 COMPARTMENT SINK CANNOT TURN OFF. WHEN HAND WASHING SINK IS RUN WATER DRIPS FROM THE BOTTOM PIPES. INSTRUCTED MANAGER TO SERVICE BOTH SINKS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY DEBRIS AND SOIL BUILD UP ON FLOOR IN SERVER DRINK STATION AND ON SERVICE LINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.
  2. Toiles

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GAKSET ON INTERIOR OF COOLER AT COFFEE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LOOSE FAUCET AT EXPOSED HANDWASHING SINK LOCATED IN BAR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  3. Toiles

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO PAPER TOWELS AT THE HAND WASHING SINK OF THE FRONT PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION DURING STORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREA AND FRONT PREP AREA.
  4. Toiles

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED MECHANICAL STOPPER OF THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA IN POOR REPAIRS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK OF THE DISH WASHING AREA . INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Réinspection des toiles

    2 infractions

    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:- FLOORS THROUGH OUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT. NOTED DIRTY AND DUSTY FANS ESPECIALLY BY THE DISH WASHING AREA.
  6. Toiles

    10 infractions

    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • EMPLOYÉS REMARQUES PENDANT ET PRÉPARANT LES ALIMENTS DANS LA ZONE DE PRÉPARATION DE KITCHEN. GESTION INSTRUCTE POUR PROVIDER UNE ZONE DÉSIGNÉE POUR LES EMPLOYÉS À POUVOIR ET À MÊTRE ET NON AUX ZONES PREP.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • NOTED A BOXED JUICE CONTAINER STORED INSIDE AN ICE BIN WITH ICE USED FOR CONSUMPTION AT THE BAR. MANAGER IMMEDIATELY HAD EMPLOYEE REMOVE JUICE CONTAINER. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS AND PREP TABLE TO BE IMPROPER:-EGGS ((LIQUID AND WHOLE (54.1F,44.1F,69.9F)). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 24 LBS OF PRODUCTS WORTH $25.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED OVER 20 FLYING INSECTS ON WALL, SHELVES, CEILING AND EQUIPMENT AT THE DISH WASHING AREA AND BAR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A).CITATION ISSUED
    • 40. FONDS PERSONNELS
      • EMPLOYÉ REMPLACÉ AVEC DE LONGUEURS ET AUCUNE GUARDE. INSTRUCTION D'UN MATIERE D'AMÉLIORATION À TOUTE LEUR PRÉPARATION DES ALIMENTS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED SOME CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED FAUCET AT THE 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:- FLOORS THROUGH OUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT. NOTED DIRTY AND DUSTY FANS ESPECIALLY BY THE DISH WASHING AREA.
  7. Plainte

    2 infractions

    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN BY DISHWASHING AREAS.MUST CLEAN.
  8. Toiles

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVÉ UNE ACCUMULATION DE DEBRIS DE LUMIÈRE ENCRISÉE SUR L'INTERIEUR DE LA MACHINE ICE.MUST REMISE DEBRIS, DÉTAILLANT INSIDE DE LA MACHINE ICE/HAVE SERVICED ET DE LA MACHINE ICE PRINCIPALE À TOUS LES TEMPS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE 1 DOOR REFRIGERATOR LOCATED IN THE FRONT PREP AREA UNDERNEATH THE WAFFLE MAKER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN STORAGE RACKS INSIDE THE WALK-IN-COOLER TO REMOVE MOLD LIKE BUILD-UP AND DETAIL CLEAN INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYERS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS NEED RE-GROUTING WITH DEEP SEAMS IN FRONT AND REAR PREPS/DISHWASHING AREAS AND FLOOR DRAINS NEED DETAIL CLEANING TO REMOVE FOOD DEBRIS SPILLAGE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND RE-ORGANIZE FRONT PREP AREA AND REMOVE BROKEN UNUSUED FOOD EQUIPMENTS (SLICER,TOASTER)DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  9. Toiles

    0 infraction

  10. Toiles

    5 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF UNUSED PREP COOLER WITH MOLDLIKE BUILD-UP IN FRONT PREP/ COOKING LINE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR LOOSE FAUCET AT HANDSINK IN THE BAR AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS BY THE DISHWASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REGROUT FLOOR TILES WITH DEEP SEAMS BY DISHMACHINE AREA AND SOME IN REAR PREP AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  11. Toiles

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REGROUT FLOOR TILES WITH DEEP SEAMS IN FRONT AND IN REAR PREP/COOKING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS INSIDE WALK-IN.
  12. Toiles

    4 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP AND STORAGE SHELVES IN FRONT AND IN REAR PREP STORAGE AREA, INTERIOR AND EXTERIOR SURFACES OF REACH-IN COOLERS AND PREP COOLERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE FOOD DEBRIS AMD GREASE ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES (FRONT PREP AREA, REAR PREP, REAR STORAGE AND BAR AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR STORAGE AREA. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES ALLOWED TO USE AS STORAGE SHELVES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER IN PREP AREA.
  13. Plainte

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). TECHNICIAN ARRIVED (CORRECTED ON SITE) FINAL SANITIZING RINSE NOW AT 100 PPM CHLORINE CONCENTRATION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTED TO REPLACE BROKEN AND MISSING THERMOMETER INSIDE WALK-IN COOLER AND PREP COOLER IN FRONT PREP AREA.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTER DEVICE NOT LOCATED AT ICE MACHINE IN REAR. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE FOOD DEBRIS AND WATER UNDERNEATH DISHMACHINE TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND SEAL BASEBOARD OPENING UNDERNEATH DISHMACHINE.
  14. Toiles

    11 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-601.11(A) OBSERVED BLACK/PINK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE "ICE IS USED FOR HUMAN CONSUMPTION". MANAGEMENT WAS INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED. - COS
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16 (A)(2) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE AT FRONT PREP LINE COOLER(AMBIENT AIR TEMPERATURE OF 48.7F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:CHICKEN 54.7F,TURKEY 53.4F,PORK 48.6F,SALMON 50.0F,COOKED FARRO GRAIN 50.1F.INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR COLDER OR HELD HOT AT 135F OR HOTTER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 20#'S OF (TCS FOODS) WORTH APPROX. $180.00 AS STATED BY MANAGEMENT. PRIORITY VIOLATION 7-38-005,CITATION ISSUED-COS.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 (D) REFRIGERATED READY-TO-EAT TCS FOODS HELD OVER NIGHT MUST BE PROPERLY LABELED WITH :PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED. -
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • 4-301.11 FOUND PREP LINE COOLER WITH TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 48.7F). INSTRUCTED MANAGEMENT, COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION SERVICES DURING THIS INSPECTION. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR BELOW AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.PRIORITY VIOLATION 7-38-005, CITATION ISSUED - COS.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-904.11 INSTRUCTED TO PROPERLY STORE AND INVERT KITCHEN MULTI-USE UTENSILS (POTS/PANS) IN KITCHEN STORAGE SHELVINGS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-201.11 OBSERVED THE PREP LINE COOLER AT FRONT PREP AREA HAS A TORN GASKET AT THE BOTTOM DOOR (HAMBURGER DRAWER) WHERE NOTED TO MANAGER.INSTRUCTED TO REPLACE AND TO MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: UNDERNEATH COUNTER SHELVINGS WITH EXCESSIVE DUST AND GREASE BUILD-UP IN FRONT PREP/COOKING AREA, INTERIOR/EXTERIOR SURFACES OF DISH MACHINE WITH SPLASHED FOOD DEBRIS, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS,TOASTER BEHIND THE FRONT PREP/COOKING AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11 (C) INSTRUCTED TO REMOVE RUSTS ACCUMULATIONS ON GREASE TRAP BOX UNDERNEATH THE DISHWASHING 3 COMPARTMENT SINK AREA AND TO MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED SMALL WATER LEAK AT BASE OF FAUCET AT THE 2 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH THE COOKING EQUIPMENTS IN KITCHEN AND UNDER THE DISHMACHINE UNIT AND BAR SINKS TO REMOVE ACCUMULATION OF GREASE/DEBRIS BUILD-UP AND GROUT MISSING BETWEEN FLOOR TILES IN DISHWASHING AREAS ALSO,FLOORS IN FURNACE ROOM WHERE NOTED TO MANAGER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 (A) INSTRUCTED TO ORGANIZE AND MAINTAIN AND REMOVE UNNECESSARY ARTICLES AT REAR STORAGE AREAS AND ELEVATE STOCK ITEMS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING.
  15. Réinspection de la plainte

    0 infraction

  16. Plainte abrégée

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LIVE FRUIT FLIES AT BAR AREA AND REAR DISHWASHING AREA. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND 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
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AT FRONT COOKLINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS AND FLOOR DRAINS AT FRONT COOKLINE NOT CLEAN WITH FOOD DEBRIS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD SPLASHED DEBRIS ON WALLS/CEILINGS IN BAR AND REAR PREP/DISHWASHING AREAS.INSTRUCTED TO CLEAN AND SANITIZE WALLS/CEILINGS IN SAID AREAS THAT WERE SHOWN TO MANAGER AT THIS TIME.
  17. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AT FRONT COOKLINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS AND FLOOR DRAINS AT FRONT COOKLINE NOT CLEAN WITH FOOD DEBRIS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED BAR EXPOSED HANDSINK SLOW DRAINING.INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
  18. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN-COOLER WITH AN AIR TEMPERATURE OF (52.9F-55.1F).UNIT TAGGED HELD FOR INSPECTION.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F OR BELOW AT ALL TIMES.MANAGEMENT IMMEDIATELY CALLED FOR REFRIGERATION SERVICE DURING THIS INSPECTION.THE PREMISES HAS ADDITIONAL REFRIGERATION UNITS FOR FOOD OPERATION LOCATED AT REAR END OF BUILDING. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE WALK-IN-COOLER.FOUND PORK AT 50.7F,ASSORTED SOUPS 51.1F,TURKEY AT 52.5F,CHICKEN AT 52.0F,SAUSAGES AT 50.1F,MOZZARELLA CHEESES AT 50.1F,MILKS AT 50.7F,FISH AT 52.0F,POTATOES AT 59.0F,EGG WHITES AT 51.8F,HAM AT 52.0F ETC.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:905 LBS OF FOOD WORTH $4,200.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED LOW TEMPERATURE DISH MACHINE IN USE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, "CHEMICAL 0 PPM". INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS.MANAGEMENT IMMEDIATELY CALLED FOR ECO LAB SERVICE DURING THIS INSPECTION. CRITICAL VIOLATION 7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AT FRONT COOKLINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS AND FLOOR DRAINS AT FRONT COOKLINE NOT CLEAN WITH FOOD DEBRIS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED BAR EXPOSED HANDSINK SLOW DRAINING.INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
  19. Toiles

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Instructed facility to invert all plates and utensils at the expo station.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Instructed facility to install and maintain a splashguard to the right of the exposed handsink near the front slicer. Observed torn refrigeration gaskets on the three door cooler next to the rear slicer. Instructed facility to replace and maintain. Observed the bar drip tray to have a drain pipe that drains onto the bar three compartment sink dirty dish board. Instructed facility to connect to a proper drain and maintain.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed oil on the floor in the rear prep behind the fryers and cooktop. Instructed facility to clean and maintain. Observed the floor under the front exposed handsink near the slicer to have dirt accumulation. Instructed facility to clean and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed grease accumulation on the rear exhaust hood filters. Instructed facility to clean and maintain.
  20. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED TORN GASKETS AT THE 4 DOOR COOKLINE COOLERS.INSTRUCTED TO REPLACEA AND MAINTAIN. OBSERVED WORNED-OUT CUTTING BOARDS WITH DARK STAINS.INSTRUCTED TO REAPLACE AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED SOME FOOD HANDLERS WITH LONG BEARDS.INSTRUCTED TO PROVIDE AND MAINTAIN BEARDNETS WHEN WORKING AROUND OPEN FOODS.
  21. Toiles

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED (1) 4 DOOR PREP COOLER AT COOKLINE WITH AN AIR TEMPERATURE OF 49.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FRESH CUT FRENCH FRIES,LETTUCE,POTATOES AND FISH. 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
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SMOKED SALMON AT 45.5F,DELI MEAT AT 49.0F,CHEESE AT 50.1F,POTATOES AT 44.7F,HAMBURGERS AT 45.1F,FISH AT 45.5F, GUACAMOLE AT 44.7F.INSTRUCTED TO MONITOR AND MAINTAIN ALL COLD FOODS AT 40F OR BELOW AND ALL HOT FOODS AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED CONTAINERS OF SLICED BREAD AND GLASSWARE BEING STORED ON COUNTERS ALONG THE FRONT CUSTOMER SEATING AREAS.INSTRUCTED TO REMOVE SAID ITEMS OR PROVIDE A BARRIER/SNEEZEGUARD SUCH THAT IT PROTECTS SAID AREAS FROM PUBLIC CONTAMINATION AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LIVE FRUIT FLIES IN THE DISHWASHING AREAS PREP AREAS AND BAR AREAS. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THESE AREAS. 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 TORN GASKETS AT THE 4 DOOR COOKLINE COOLERS.INSTRUCTED TO REPLACEA AND MAINTAIN. OBSERVED WORNED-OUT CUTTING BOARDS WITH DARK STAINS.INSTRUCTED TO REAPLACE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS OF KITCHEN PREP AREAS AND DISHWASHING AREAS BEHIND AND AROUND KITCHEN EQUIPMENTS AND FLOOR DRAINS REQUIRE A DETAIL CLEANING AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED SPLASHED FOOD DEBRIS ON WALLS THROUGHOUT THE DISHWASHING AND PREP AREAS.INSTRUCTED TO CLEAN WALLS IN DETAIL AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED SOME FOOD HANDLERS WITH LONG BEARDS.INSTRUCTED TO PROVIDE AND MAINTAIN BEARDNETS WHEN WORKING AROUND OPEN FOODS.
  22. Toiles

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • SILVERWARE ON THE TABLE SETTINGS MUST BE WRAPPED, COVERED TO PREVENT CONTAMINATION OR RESET WHEN CUSTOMER IS SEATED. GLASSWARE MUST BE STORED INVERTED ON TABLE SETTINGS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPLACE CRACKED ICE SCOOP AT ICE MACHINE IN REAR AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN PREP SHELVES AND INTERIOR SURFACES OF CABINET IN FRONT PREP AREA.-------MUST CLEAN AND MAINTAIN DISH MACHINE DOOR (EDGES) WITH LIME BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS IN REAR AND IN FRONT PREP AREA.------ MUST CLEAN AND MAINTAIN ALL FLOOR DRAIN WITH EXCESSIVE DEBRIS THROUGHOUT.
  23. Toiles

    0 infraction

  24. Consultation

    0 infraction

  25. Réinspection des toiles

    0 infraction

  26. Toiles

    11 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • INSTRUCTED TO PROVIDE SOAP AND PAPER TOWEL IN ALL EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH EXCESSIVE BLACK MOLD LIKE ACCUMULATION THAT MAY LIKELY CONTAMINATE ICE. 7-38-005 (A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND OVER 10 SMALL LIVE FLIES ON PREMISES AT THIS TIME. INSTRUCTED TO CLEAN, REMOVE SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKETS AROUND 2 DOOR REACH IN FREEZER IN REAR AREA BY WALK-IN COOLER.--------NOTED BOTTOM OF WALK-IN COOLER DOOR IN POOR REPAIR, INSTRUCTED TO FIX AND MUST INSTALL STRIPPING UNDERNEATH WALK-IN COOLER DOOR-----------MUST PROVIDE SNEEZE GUARD/BARRIER BETWEEN FOOD AND PUBLIC IN FRONT PREP/COOKING AREA TO PREVENT CONTAMINATION.--------MUST CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX WITH RUST BUILD-UP UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA.----------MUST PROVIDE STORAGE RACKS INSIDE WALK-IN COOLER IN REAR PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: UNDERNEATH COUNTER SHELVINGS WITH EXCESSIVE DUST AND GREASE BUILD-UP IN FRONT PREP/COOKING AREA, INTERIOR SURFACES OF DISH MACHINE WITH BLACK MOLD LIKE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS. CEILING, LIGHTBULBS, VENTS WITH DUST BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES.------------INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL FLOOR DRAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REPLACE MISSING FILTERS IN KITCHEN HOOD IN REAR PREP/COOKING AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT BULBS MUST BE SHIELDED ABOVE/BY 2 COMPARTMENT SINK IN REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED REPAIR LEAKY FAUCET AT 3 COMPARTMENT BAR SINK BEHIND BAR.--------MUST REPAIR SLOW DRAINING EXPOSED HAND SINK BEHIND THE BAR.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • J'AI CHERCHÉ À LES PROTÉGER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED THROUGHOUT PREMISES ESPECIALLY IN REAR AREA.
  27. Réinspection des toiles

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MULTI UTILISER LES UTENSILS NON CONSERVÉS. INSTRUCTION DES UTENSILS POUR PRÉVENIR LA CONTAMINATION AVANT L'UTILISATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • STORAGE RACKS IN REAR PREP AREA, PREP COOLER GASKETS, STORAGE SHELVES UNDER PREP COUNTER, OVEN IN REAR PREP AREA, FRONT PREP AREA DEEP FRYER CABINETS, EXHAUST HOOD AND FILTERS, WAFFLE MAKER, AND INTERIOR OF ICE MACHINE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL NEAR DISH MACHINE AND FRONT PREP AREA NOT MAINTAINED. INSTRUCTED TO REPLACE ALL BROKEN WALL TILE AND REMOVE BLACK SUBSTANCE ON CHAULK AROUND DISH MACHINE AND RECHAULK.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WASHERS ON THREE COMPARTMENT SINK FAUCET -REAR AND BAR NOT MAINTAINED. INSTRUCTED TO REPLACE WASHER TO PREVENT WATER LEAKING.
  28. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • EVIDENCE OF PEST ACTIVITY OBSERVED ON PREMISES. FOUND 35 PLUS GNATS ON WALLS AND STORAGE CABINETS IN BAR AREA. INSTRUCTED TO HAVE LICENSED PEST CONTROL SERVOCE PREMISES AND REMOVE ALL LIVE ACTIVITY FROM PREMISES. SERIOUS CITATION ISSSUED 7-38-020.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MULTI UTILISER LES UTENSILS NON CONSERVÉS. INSTRUCTION DES UTENSILS POUR PRÉVENIR LA CONTAMINATION AVANT L'UTILISATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • STORAGE RACKS IN REAR PREP AREA, PREP COOLER GASKETS, STORAGE SHELVES UNDER PREP COUNTER, OVEN IN REAR PREP AREA, FRONT PREP AREA DEEP FRYER CABINETS, EXHAUST HOOD AND FILTERS, WAFFLE MAKER, AND INTERIOR OF ICE MACHINE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR BETWEEN COOKING EQUIPMENT AND FLOOR DRAINS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL NEAR DISH MACHINE AND FRONT PREP AREA NOT MAINTAINED. INSTRUCTED TO REPLACE ALL BROKEN WALL TILE AND REMOVE BLACK SUBSTANCE ON CHAULK AROUND DISH MACHINE AND RECHAULK.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WASHERS ON THREE COMPARTMENT SINK FAUCET -REAR AND BAR NOT MAINTAINED. INSTRUCTED TO REPLACE WASHER TO PREVENT WATER LEAKING.
  29. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FAN COVERS INSIDE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN. STORAGE SHELVES UNDER FRONT COUNTER AND DEEP FRYER CABINET NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FAUCET LEAKING AT NECK AT REAR THREE COMPARTMENT SINK AND BAR EXPOSED HANDSINK. INSTRUCTED TO REPAIR TO PREVENT LEAK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • THERMOMETER NOT PROVIDED INSIDE REACH-IN COOLERS IN FRONT PREP AREA. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
  30. Réinspection des toiles

    0 infraction

  31. Toiles

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 10 LIVE SMALL FLIES ON WALLS BEHIND FRONT PREP AREA AND 7 LIVE SMALL FLIES ON BAR WALL. INSTRUCTED MANAGER TO REMOVE INSECT ACTIVITY BY DATE OF REINSPECTION (10/25/14), ALSO MUST SANITIZE ALL EFFECTED AREAS. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-37-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PIZZA PREP COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES AND EXTERIOR OF SINKS THROUGHOUT, DUST BUILD UP ON FAN COVERS IN WALK IN COOLER, FOOD BUILD UP INSIDE PREP COOLERS AT DOORS CORNERS/HINDGES AND PREP AND DISHWASH AREA TABLES LEGS ALSO OBSERVED BEVERAGE SPILLS ON BAR COUNTER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT THROUGHOUT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD BUILD UP ON FLOOR UNDER EQUIPMENT AND ALONG WALLS/CORNERS THROUGHOUT PREP AND DISHWASH AREAS ALSO OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN FLOOR AND INTERIOR OF ALL FLOOR DRAINS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD DEBRIS ON WALLS AT PREP AND DISHWASH AREAS ALSO OBSERVED DUST BUILD UP INSIDE CEILING LIGHT COVERS ABOVE DISHWASH AREA. MUST CLEAN ALL WALLS AND CEILING LIGHT COVERS.
  32. Réinspection des toiles

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED WATER LEAKING AT DISHMACHINE SPRAYER DRAIN PIPE. MUST REPAIR AND MAINTAIN.
  33. Toiles

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.8 F AND 48.6 F INSIDE STAND UP REACH IN 1-DOOR COOLER- TURKEY, TUNA AND CHICKEN SANDWICHES, HOWEVER SAID REACH IN COOLER AMBIENT AIR TEMPERATURE AT 40 F. ALL OUT OF TEMPERATURE FOODS VOLUNTARILLY DISCARDED AT THIS TIME. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A)
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED NO SOAP OR PAPER TOWELS/HAND DRYING DEVICE AT FRONT PREP EXPOSED HANDWASH BOWL. MANAGER PROVIDED SOAP AND HAND TOWELS PER INSPECTOR REQUEST AT THIS TIME. INSTRUCTED MANAGER ALL EXPOSED HANDWASH BOWLS MUST HAVE SOAP AND PAPER TOWEL/HAND DRYING DEVICE AT ALL TIME. CRITICAL VIOLATION 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 30 LIVE SMALL FLIES ON WALLS AT BAR AND UNDER/AROUND DISHMACHINE. INSTRUCTED MANAGER TO ELIMINATE ALL INSECT ACTIVITY BY DATE OF REINSPECTION (05/30/14) ALSO MUST SANITIZE ALL EFFECTED SAID AREAS. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQIUPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR ALONG WALLS/UNDER AND AROUND COOKING AND COOLING EQUIPMENT THROUGHOUT PREP AND DISHWASH AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR/KEEP FLOOR DRY THROUGHOUT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD DEBRIS/FOOD SMEARS THROUGHOUT WALLS BEHIND AND UNDER DISHMACHINE. INSTRUCTED MANAGER TO DETAIL CLEAN WALLS THROUGHOUT AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED WATER LEAKS AT THE FOLLOWING AREAS- BAR ICE BIN, DISHMACHINE SPRAYER DRAIN PIPE AND BAR HANDWASH BOWL DRAIN PIPE. MUST REPAIR AND MAINTAIN SINKS/EQUIPMENT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THEROMETER INSIDE SANDWICH PICK UP COOLER AT FRONT (BY CASHIER). INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER.
  34. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED BREAD CUTTING BOARD IN POOR REPAIR WITH DEEP SEAMS AND STAINS. INSTRUCTED TO REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK INCLUDING FAUCET HANDLE WITH LIME BUILD-UP, COUNTER SHELVES AT PREP/COOKING LINE, STORAGE METAL RACK WHEELS WITH EXCESSIVE GREASE ACCUMULATION INSIDE WALK-IN COOLER AND INTERIOR SURFACES OF OVEN WITH EXCESSIVE GREASE ACCUMULATION (FRONT PREP/COOKING LINE).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED REPLACED MISSING WALL TILE BEHIND GRILL (FRONT PREP AREA).----------MUST DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ABOVE BAR AREA AND MUST CLEAN CONDENSER FAN COVER INSIDE WALK-IN COOLER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO FIX LEAKY DRAINPIPE UNDER EXPOSED HAND SINK BEHIND BAR.----------MUST REPAIR HOT FAUCET HANDLE AT DUMP SINK BEHIND FRONT PREP/COOKING AREA (NOTED WHITE CLOTH WRAPPED AROUND THE SAID FAUCET HANDLE).
  35. Toiles

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COUNTER TOP, COUNTER SHELVES BEHIND PREP/COO KLINE WITH HEAVY GREASE AND DRIED FOOD DEBRIS ACCUMULATION, SIDES OF ALL COOKING EQUIPMENT WITH GREASE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE, RACKS, RINSE SINK, INTERIOR SURFACES OF SHELVING UNDER STEAM TABLE, INTERIOR SURFACES OF ALL EXPOSED HAND SINK INCLUDING BAR AREA, FOOD CARTS WITH GREASE BUILD-UP, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER, STORAGE SHELVES BEHIND FRONT AND REAR PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISE ALONG THE WALLS AND IN ALL CORNERS, UNDER STORAGE SHELVES, UNDER COUNTER SHELVES, UNDER COOKING LINE.--------MUST RE GROUT FLOOR TILES WITH DEEP SEAMS AT FRONT PREP/PIZZA AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL HOLE ON WALL UNDER DISH MACHINE AND UNDER COUNTER SHELF (BEHIND FRONT SERVICE LINE).
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR LEAK FROM DRAIN UNDER PREP SINK (FRONT SERVICE LINE), LEAK AT 3 COMPARTMENT SINK FAUCET NECK (REAR AREA), AND LEAK UNDER RINSE SINK DRAIN LINE (DISH MACHINE).
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTION DE PROVIDER LES MÉDICAMENTS VISIBLES ET ACCURÉS DANS TOUS LES COOLERS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • NOTED ICE SCOOP STORED ON TOP OF ICE BIN BEHIND BAR. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  36. Toiles

    4 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN IN FRONT, REAR PREP AND IN BAR AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST BUILD-UP IN CORNER ABOVE REACH-IN FREEZER.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO REPLACE DEAD/MISSING LIGHT BULB IN HOOD ABOVE GRILL AND FRYERS IN REAR PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT BAR SINK (NOTED PLASTIC WRAPPED AROUND RUBBER STOPPER).---------MUST REPAIR FAUCET (HOT) HANDLE WRAPPED WITH A PIECE OF CLOTH AT ONE COMPARTMENT/PREP SINK IN FRONT PREP AREA.
  37. Toiles

    5 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. HOOD FILTER ABOVE DISHMACHINE VERY DIRTY ,MUST BE REPLACED; PORTABLE AIR FAN IN DISH AREA NOT CLEAN MUST CLEAN AND MAINTAIN; REAR DOOR SWEEP MUST BE READJUSTED TO PROPERLY SEAL 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. SHELVES AND PIPE CONNECTION IN COOKING LINE/PREP AREA NOT CLEAN MUST CLEAN AND MAINTAIN; LIGHT SUPPORT IN THE BAR AREA UNCLEAN,MUST 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. FLOORS ON CORNERS OF THE WALK IN COOLER UNCLEAN MUST DETAIL 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. WALLS IN DISH AREA NEEDS REPAINTING ,KEEP CLEAN AND MAINTAIN; CEILING ABOVE BAR AREA UNCLEAN, WOOD CEILING IN DINING AREA UNCLEAN WITH DUST ACCUMULATION,CEILING FAN IN DINING AREA UNCLEAN MUST CLEAN AND MAINTAIN,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • VENT COVER IN BAR AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN
  38. Toiles

    5 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. AIR FAN IN WALK IN COOLER AND PREP COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN; SHELVES INSIDE WALK IN COOLER UNCLEAN,MUST CLEAN AND MAINTAIN; ROLLERS OF SHELVES INSIDE WALK IN COOLER RUSTED,MUST REPLACE ROLLERS
    • 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. TRAYS AND CART FOR STORING CLEAN PLATES AND UTENSILS UNCLEAN,MUST CLEAN AND MAINTAIN,INSTRUCTED TO RETURN PLATES ,CUPS AND OTHER UTENSILS IN THE DISHMACHINE
    • 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. LOOSE SCREW ON FLOOR INSIDE WALK IN COOLER MUST BE FIXED/ SCREW TIGHTLY
    • 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 INSIDE WALK IN COOLER WITH DUST ACCUMULATION,MUST CLEAN AND MAINTAIN; DAMAGED WALLS AT THE REAR END MUST BE REPLACED
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. 2 BROKEN LIGHT SHIELDS AT THE REAR AREA MUST BE REPLACED
  39. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • POUR LA PROCHAINE INSPECTION RÉGULIÈRE
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • POUR LA PROCHAINE INSPECTION RÉGULIÈRE
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • POUR LA PROCHAINE INSPECTION RÉGULIÈRE
  40. 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. COOLER AT IMPROPER TEMPERATURE 50.2F,CRITICAL VIOLATION,CITATION ISSUED,NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,TAGGED COOLER,TECHNICIAN CAME TO FIX THE COOLER,MUST BE 40F OR BELOW
    • 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 AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED;FOUND COOKED CHICKEN AT 48.2F,COOKED TURKEY AT 45.9F,GRATED CHEESE AT 46.9F,ALFREDOS SAUCE 47.8F,MARINARA SAUCE 49.5F,BOLOGNESE SAUCE 48.6F TOTAL 10 LBS $150.00,MANAGER DISCARDED THE FOOD;COLD FOOD MUST BE 40F OR BELOW
    • 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. FOUND 30 LIVE FRUIT FLIES ON THE WALLS OF THE BAR AREA,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED TO CALL PEST CONTROL COMPANY FOR SERVICE,MUST NOT HAVE FRUIT FLIES IN THE RESTAURANT;GIVEN 5 DAYS 08-12-10 TO CORRECT THE VIOLATION
    • 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. MUST PROVIDE LID IN ICE BIN AT BAR AREA;INSTRUCTED NOT TO USE ICE FROM 1 ICE BIN FILLED WITH BOTTLES; MUST RECAULK DISH AREA SINK AND WALLS;MUST CLEAN DISH AREA HOOD-FULL OF DUST,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. ALL FLOOR DRAINS KITCHEN AND BAR MUST CLEAN AND MAINTAIN
    • 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 THERMOMETER IN PREP COOLERS

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