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R J GRUNTS

2054-2056 N LINCOLN PARK WEST, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

R J GRUNTS a été inspecté 22 fois par Chicago Department of Public Health depuis le 4 mai 2010. La dernière inspection, le 31 août 2026, n'a relevé aucune infraction.

1 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 3 inspections et 13 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

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.

  • 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 13 fois dans 8 inspections distinctes, la plus récente le 19 mai 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 10 fois dans 7 inspections distinctes, la plus récente le 19 octobre 2022. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 6 novembre 2023. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 13 décembre 2018. 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 janvier 2012. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

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.

22 inspections

  1. Réinspection de la plainte

    0 infraction

  2. Plainte

    6 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED THE DISHWASHER HANDLING DIRTY DISHES WITH BARE HANDS AT THE DISH WASHING MACHINE THEN UNLOAD THE CLEAN DISHES WITHOUT WASHING HANDS BETWEEN TASKS. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGEMENT AND WHEN TO WASH HANDS OR PROPER GLOVE USE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • NOTED IMPROPERLY THAWING OF FROZEN TURKEY BURGERS ON A FOOD RACK ON THE COOKS LINE. REVIEWED PROPER THAWING METHODS AND INSTRUCTED TO REMOVE AND CONTINUE THE THAWING PROCESS UNDER REFRIGERATION. BURGERS NOTED AT 25.1F.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • BLACKENED WALL CAULKING AT THE BASEMENT HAND WASHING SINK. INSTRUCTED TO REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • BLACKENED WALL CAULKING AT THE BASEMENT THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE.----MUST NOT USE CARDBOARD OR TOWELS AS MATTING FOR THE FLOOR AT THE COOKS LINE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • PAS DE PROFESSION OU DE CERTIFICAT POUR TOUS LES EMPLOYÉS REQUIS. ÇA DOIT SE PRODUIRE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2637123 ON 5-19-26 NOT CORRECTED. #37- BULK FLOUR CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME. #45-ALL STORED ITEMS THROUGHOUT THE BASEMENT DRY FOOD STORAGE MUST BE ELEVATED FROM THE FLOORS. #47- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN THE BASEMENT DRY FOOD STORAGE. #55- MISSING BASEBOARD COVING THROUGHOUT VARIOUS AREAS IN THE BASEMENT KITCHEN. INSTRUCTED TO REPLACE.#58-: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  3. Plainte

    7 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • BULK FLOUR CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS MUST BE HELD IN THE BUCKETS OF SANITIZING SOLUTION PROVIDED BETWEEN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • ALL STORED ITEMS THROUGHOUT THE BASEMENT DRY FOOD STORAGE MUST BE ELEVATED FROM THE FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN THE BASEMENT DRY FOOD STORAGE.----MUST NOT USE RAW WOODEN 2X4 AS A MEANS OF SUPPORT UNDER THE DISH MACHINE DRAIN BOARD.----MUST NOT USE TAPE AS A MEANS OF REPAIR ON THE METAL ELECTRICAL BOX ON THE COOKS LINE WALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED FLOORS THROUGHOUT THE BASEMENT DRY FOOD STORAGE AT ICE MACHINES WITH SOME DEBRIS, POOLING LIQUID AT THE BAG IN BOX SODA DISPENSING. INSTRUCTED TO CLEAN AND MAINTAIN.----NOTED MISSING GROUT BETWEEN TILES THROUGHOUT VARIOUS AREAS OF THE BASEMENT KITCHEN WITH POOLING LIQUID AND FOOD DEBRIS. INSTRUCTED TO REPLACE GROUT AND MAINTAIN DRY FLOORS. ALSO MISSING FLOOR TILE ON THE 1ST FLOOR COOKS LNE. INSTRUCTED TO REPLACE.----MISSING FLOOR DRAIN COVER IN THE BASEMENT KITCHEN. INSTRUCTED TO REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MISSING BASEBOARD COVING THROUGHOUT VARIOUS AREAS IN THE BASEMENT KITCHEN. INSTRUCTED TO REPLACE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  4. Toiles

    2 infractions

    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLER AT PREP LINE WEARING PAJAMA PANTS. FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES. EMPLOYEE CORRECTED ON SITE AT PUT ON APRON BEFORE PREPARING FOOD AT LINE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CRACKED WALL TILES ABOVE PREP TABLE IN BASEMENT. OBSERVED CRACKED FLOOR TILES AT DISH WASHING AREA IN BASEMENT. MUST REPAIR.
  5. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO HANDWASH SIGNAGE IN UNISEX GUEST WASHROOM USED BY FEMALE STAFF AND DOWNSTAIRS MALE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED TOP INTERIOR AND EXTERIOR OF BOTH ICE MACHINES IN BASEMENT BINS NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE ALL SURFACES AND MAINTAIN.
    • 40. FONDS PERSONNELS
      • NOTED FOOD SERVERS IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ALL CUTTING BOARDS IN UPSTAIRS AND DOWNSTAIRS KITCHEN WITH DEEP STAINS AND CUTS. INSTRUCTED TO DEEP CLEAN AND SANITIZE, RESTORING TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • NOTED EXCESSIVE CLUTTER ALONG THE WALLS OF BASEMENT ENCLOSED REFUSE AREA. INSTRUCTED TO DECLUTTER AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED FLOORS IN GUEST LOBBY ALONG THE WALL, UNDEARNEATH FRONT BAR SINKS, AND IN KITCHEN AREA NOT CLEAN. ALSO NOTED EXCESSIVE DUST BUILD UP ON VENTS IN MALE EMPLOYEE WASHROOM. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HOLE IN SOUTHWEST KITCHEN CEILING WITH EXPANDING SPRAY FOAM ON PIPE AND RAGS FILLING GAPS BETWEEN PIPE AND SHELF ABOVE DISHMACHINE TABLE, ALSO NOTED BROKEN CEILING TILE ON WEST WALL IN KITCHEN AND BASEMENT ONE COMPARTMENT SINK LEG WITH PAPER TOWEL FILLING GAP. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. Toiles

    3 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED CONTAINERS OF COOKIES UNDER MILK REFRIGERATOR. PROTECT COOKIES AND REMOVE FROM UNDER REFRIGERATOR BEHIND BAR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS NOT STORED IN SANITIZER WHEN NOT IN USE. MUST NOT STORE DIRTY WIPING CLOTHS ON COUNTER WHEN NOT IN USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY DUST ACCUMULATION ON FAN GUARDS FOR FURNACE WHEN WALKING TOWARDS BASEMENT. CLEAN FAN GUARDS AND MAINTAIN.
  7. Réinspection de la plainte

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19: PROVIDE LIDS FOR THE TRAYLINE IN THE PREP AREA TO KEEP FOOD AT AN ADEQUATE TEMPERATURE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11: BROKEN WALLS (HOLES) IN THE BAR AREA UNDER AND BEHIND THE HANDWASHING SINK(REPAIR WALL). ALSO, STANDING WATER BETWEEN THE FLOOR TILES IN THE PREP AND DISH ROOM IN THE BASEMENT AREA(REGROUT). SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL
  8. Plainte

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • WE FOUND A HOT WATER TEMPERATURE FROM 87.7F TO 90.2F AT THE HANDWASHING SINK IN THE PREP/DISHROOM. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT THE WASHBOWL. ADEQUATE HOT WATER IS FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • LOW TEMP DISH MACHINE AT DISH ROOM/PREP AREA DISPENSING OVER 200 PPM OF SANITIZER SOLUTION(TEST PAPER TURNED BLACK).UNIT IN USE FOR LUNCH DISHES THE TECHNICIAN WAS CALLED BY THE MANAGER, PRESENTLY NOT ON SITE, PRIORITY VIOLATION:7-38-005,CITATION ISSUED. THE TECHNICIAN WAS ABLE TO RESOLVE THE ISSUE TODAY(10-20-22, TIME 12:25 PM)UNIT MAINTAINS TEMP OF 100PPM.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • WE OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND TOUCHING THE ICE.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • TCS FOOD AT IMPROPER TEMPERATURE: SLICED TOMATOES AT TEMP OF 51.8F; GUACAMOLE AT TEMP OF 61.4F.CHOPPED LETTUCES AT TEMP OF 48.9F; BLUE CHEESE AT 46.4F; PICA DE GALLO AT TEMP OF 50F; DOZEN FRESH EGGS AT TEMP OF 61.5F; MENTIONED PRODUCTS WERE STORED INSIDE THE PREP COOLER. TWO CONTAINERS OF PICA DE GALLO AT TEMP OF 54.7F AND A CONTAINER OF FETA CHEESE IN WATER AT TEMP OD 48.7F WERE STORED INSIDE THE REACH-IN COOLER, AND COOKED GROUND BEEF AT TEMP OF 59.9F TO 62.7F WAS STORED INSIDE THE WALK-IN COOLER. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 70, VALUE 250. PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • PROVIDE LIDS FOR THE TRAYLINE IN THE PREP AREA TO KEEP FOOD AT AN ADEQUATE TEMPERATURE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • BROKEN WALLS (HOLES) IN THE BAR AREA UNDER AND BEHIND THE HANDWASHING SINK(REPAIR WALL). ALSO, STANDING WATER BETWEEN THE FLOOR TILES IN THE PREP AND DISH ROOM IN THE BASEMENT AREA(REGROUT). SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL
  9. Plainte

    16 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HANDLERS, WHILE WEARING DISPOSABLE GLOVES, TOUCHING DIFFERENT NON FOOD ITEMS FROM OPEN AND CLOSE DOORS OF DIRTY EQUIPMENT(DEEP FRYER, OVEN ETC) TO MOVE GARBAGE CONTAINER TO REMOVE CARDBOARDS, WITH SAME GLOVES HANDLED FOOD(PUTTING BREAD WRAPS AND OTHER FOOD ON TOP THE FLAT GRILL).NO REMOVAL OF GLOVES NOR HANDWASHING. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. DISCUSSED ISSUE WITH MANAGER AND MANAGER DISCUSSED ISSUE WITH EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • WE FOUND HOT WATER TEMPERATURE FROM 82.7F TO 90.2F IN BOTH CUSTOMERS' WASHROOMS ON THE FIRST FLOOR. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL WASHBOWLS. ADEQUATE HOT WATER IS FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • LOW TEMP DISH MACHINE AT DISH ROOM/PREP AREA NOT DISPENSING SANITIZER SOLUTION,0PPM, UNIT IN USE. TECHNICIAN WAS CALLED BY THE MANAGER, REPORTED ON SITE, UNIT REPAIRED AND PRESENTLY PROVIDES PROPER SANITIZER SOLUTION, 100ppm. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • WE OBSERVED COOKED CHICKEN WINGS STORED INSIDE THE PREP COOLER, ACROSS FROM COOKING EQUIPMENT AT A TEMP OF 51.2F TO 60F. COLD FOOD MUST MAINTAIN A TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURED.POUNDS 10, VALUE 40 PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DRY FOOD CONTAINERS WITH FOOD INSIDE MUST HAVE A LABEL WITH A COMMON NAME.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • WASTE PIPE NOT FULLY ENCASED ABOVE ICE MACHINES AND ABOVE SHELVES WITH DRY FOODS IN BASEMENT STORAGE AREA. MUST BE ENCASED. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE CARDBOARD AS SHELF LINERS, ALSO MUST REMOVE ALUMINUM FOIL FROM SHELF AND UNDER THE COOKING EQUIPMENT THROUGHOUT THE PREP AREA AND PREMISES. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NE DOIT PAS UTILISER LES CRATS LAITIERS EN MOYENS D'ÉLÉVATION POUR LES POINTS CONSERVÉS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND EXTERIOR OF THE GAS STOVE WITH EXCESSIVE GREASE AND FOOD DEBRIS. CLEAN THE INTERIOR OF THE DEEP FRYERS, MICROWAVE, PREP TABLES, AND INTERIOR AND EXTERIOR HANDLES OF PREP COOLERS. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • BROKEN PLASTIC FLOOR INSIDE WALK-IN COOLER, BROKEN FLOOR TILES IN PREP/DISHROOM, AND BROKEN, NOT GROUT BRICK FLOOR INSIDE THE LIQUOR ROOM IN BASEMENT AREA. REPAIR REPLACE. THE SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS BY THE COOKING EQUIPMENT. ADDITIONAL MATTING IS REQUIRED. MUST BE WASHABLE/CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • GREASE AND GRIMES ON WALLS THROUGHOUT PREP AREA UNDER AND BEHIND EQUIPMENT.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • BROKEN PROTECTIVE LIGHT SHIELD IN DISHROOM/PREP AREA.REPAIR ISSUE
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE
    • 58. FORMATION D ' ALLERGÈNE
      • ADDITIONAL ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  10. Toiles

    4 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED DISCLOSURE STATEMENT MISSING FROM BOTTOM OF MENU FOR CONSUMER ADVISORY. BURGERS ARE COOKED TO ORDER. MUST PROVIDE DISCLOSURE STATING, "THESE FOOD ITEMS ARE COOKED TO ORDER." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DIRTY CUTTING BOARDS IN BASEMENT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN OR REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS THROUGHOUT PREP AREA ON FIRST FLOOR. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REGROUT FLOOR TILES IN PREP AREA ON FIRST FLOOR NEAR COOK LINE.
  11. Toiles

    6 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED COOKED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT ROOM TEMPERATURE AT WEST WALL OF COOK LINE AND ON SHELVING UNIT ABOVE COOK LINE AT IMPROPER TEMPERATURE: 64.2F, 10LBS OF FRIED CHICKEN, $40.00 54.3F, 3LBS OF FRENCH ONION SOUP, $5.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 13LBS OF COOKED CHICKEN, AT A TOTAL OF $45.0 PRIORITY VIOLATION # 7-38-005 CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COOKED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT ROOM TEMPERATURE AT WEST WALL OF COOK LINE AND ON SHELVING UNIT ABOVE COOK LINE AT IMPROPER TEMPERATURE: 51.F, 3LBS OF BEEF STOCK, $5.00 52.3F, 3LBS OF CHICKEN STOCK, $5.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 6LBS OF COOKED CHICKEN, AT A TOTAL OF $10.00 PRIORITY VIOLATION # 7-38-005 COMBINED WITH ABOVE VIOLATION.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • AS OF INSPECTION DATE OF 05/24/19, OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, STORED IN THE FOLLOWING AREAS: PRODUCE WALK IN COOLER: 5LBS OF ROASTED BEETS, $7.00:5/12/19 1LB OF LENTIL SALAD, $3.00:5/19/19 -WALK IN COOLER: 2LBS OF PEPPER JACK CHEESE,$10.00:4/20/19 4LBS OF CHOPPED HAM, $7.00:05/11/19 WITH OTHER FOODS, PAST APPROPRIATELY MARKED DATE. INFORMED MANAGER THAT DATE MARKED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS SHALL BE DISCARDED OR HELD IN A DESIGNATED/SEPARATE STORAGE AREA, IF STILL IN STORAGE AFTER 7 DAYS OF PRODUCTION/ DISCARD OR CONSUMPTION DATE. INSTRUCTED MANAGER TO DISCARD OR SEPARATE READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS WHICH EXCEEDS APPROPRIATELY MARKED DATE OF PRODUCTION/ DISCARDED OR CONSUMPTION DATES. MANAGER VOLUNTARILY DISCARDED AND DENATURED 12LBS, $27.00 PRIORITY VIOLATION #7-38-005 CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED PLASTIC FILM ON TOP SURFACE OF PREP TABLE SHELVING IN BASEMENT PREP AREA. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REMOVE FILM AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED SLOW DRAIN AT WASH SINK AT 3 COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO FIND SOURCE, REPAIR AND MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REGROUT FLOOR IN BASEMENT FOOD PREP AREA/DISHWASHING AREA AND MUST MAINTAIN.
  12. Toiles

    10 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATIION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK LOCATED IN BASEMENT DISHWASHING AREA. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. PRIORITY FOUNDATION VIOLATION 7-38-030. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTER NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE AND MAINTAIN.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • CLOTS DE WIPING OBSERVÉS CONSERVÉS SUR LES TABLEAUX DE PREP. DOIVENT CONSERVER DES CLOTS WIPING DANS UNE SOLUTION SANITIZANTE EN CAS DE NON-UTILISATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER AND REAR STORAGE SHELVING BUY DISHWASHING AREA IN BASEMENT.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HAND WASHING SINK IN FRONT BAR AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINES LOCATED IN BASEMENT. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REGROUT FLOOR IN BASEMENT FOOD PREP AREA/DISHWASHING AREA AND MUST MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND DISHWASHING AREAS. MUST CLEAN AND MAINTAIN FLOOR DRY AT ALL TIMES TO PREVENT PEST BREADING.
  13. Plainte

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CUTTING BOARDS IN NEED OR REPAIR/REPLACE ON 1ST FLOOR AND BASEMENT PREP AREAS. RUST ON STORAGE RACKS IN THE BASEMENT AND IN THE WALK IN PROTEIN COOLER. ALSO DEFROST ICE CREAM COOLERS IN BASEMENT. MAINTAIN ALL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED PREP TABLES IN THE KITCHEN AND BASEMENT PREP AREAS NOT CLEAN, FOOD DEBRIS PRESENT. STOVE IN BASEMENT PREP AREA, AND INTERIOR SURFACE OF ICE CREAM COOLERS IN THE BASEMENT. MAINTAIN ALL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; 1ST FLOOR AND BASEMENT PREP AREAS, WALK IN FREEZER IN BASEMENT, AND THE STAFF TOILET ROOM IN THE BASEMENT; FOOD DEBRIS AND DUST PRESENT. MAINTAIN ALL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALL BY DISH MACHINE IN NEED OR REPAIR. HOOD AND FILTERS IN 1ST FLOOR AND BASEMENT PREP AREAS ARE NOT CLEAN, GREASE AND FOOD DEBRIS PRESENT. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED LIGHT SHIELDS IN THE 1ST FLOOR, BASEMENT AND OVER THE SALAD BAR NOT LEAN, UNKNOWN DEBRIS PRESENT. ALSO, REPLACE LIGHT IN BASEMENT PREP AREA. INSTRUCTED TO DERAIL CLEAN ALL, INSTALL WORKING LIGHT AND MAINTAIN.
    • 39. LINENE: CLEAN ET SILED PROPERLY
      • OBSERVED SOILED LINENS THROUGHOUT THE 1ST FLOOR AND BASEMENT PREP ARES BEING STORED IMPROPERLY ON PREP TABLES AND KITCHEN EQUIPMENT. INSTRUCTED TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE, AND MAINTAIN.
  14. Réinspection des toiles

    8 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Inspector Comments: OBSERVED CUPS PRESET ON THE TABLES WITH THE OPEN SIDE FACING UP. INSTRUCTED TO STORE ALL TABLEWARE INVERTED, COVERED OR RESET WHEN PRESET ON THE TABLE
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Inspector Comments: OBSERVED CONDENSATION BUILDING UP ON THE DARK PIPE ABOVE THE UTENSIL STORAGE SHELF ACROSS FROM THE SLICER IN THE BASEMENT. INSTRUCTED TO PROTECT UTENSILS FROM POSSIBLE CONTAMINATION THROUGH THE USE OF INSULATION,GUTTERS,OR OTHER MEANS
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Inspector Comments: NOTED HEAVY DUST BUILD UP ON THE VENTS ON THE AIR CONDITIONING UNIT IN THE HALLWAY LEADING TO THE BASEMENT. INSTRUCTED TO DEFROST AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: OBSERVED ACCUMULATION OF PARTICULATE MATTER AND FOOD DEBRIS ON THE FLOOR UNDER THE SHELF NEAR THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BROKEN FLOOR TILES AND MISSING GROUT AT THE LEFT SIDE OF THE BASEMENT COOK LINE AND UNDER THE UPSTAIRS COOKING EQUIPMENT. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED THE RUG NEAR THE BASEMENT 3 COMPARTMENT SINK WITH HEAVY BUILD UP OF GRAYISH RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Inspector Comments: OBSERVED WATER STAINED AND BROKEN CEILING TILES IN THE BASEMENT PREP AREA NEAR THE SLICER. INSTRUCTED TO REPLACE THE DAMAGED CEILING TILES. OBSERVED ACCUMULATION OF DARK BROWNISH STAINS ON THE WALL BEHIND AND BELOW THE SPRAYER SINK AT THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: OBSERVED A LEAK AT THE WASTE PIPING UNDER THE RIGHT COMPARTMENT OF THE BASEMENT THREE COMPARTMENT SINK. ALSO NOTED A LEAK AT THE WASTE PIPING THAT DRAINS INTO THE FLOOR DRAIN TO THE LEFT OF THE BASEMENT STOVE. INSTRUCTED TO REPAIR THE LEAKS
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Inspector Comments: MUST PROVIDE A THERMOMETER FOR THE BASEMENT ICE CREAM CHEST FREEZER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • Inspector Comments: OBSERVED EMPLOYEE AT THE BAR MAKING SMOOTHIES (SCOOPING ICE CREAM, OPERATING THE BLENDER) WITHOUT PROPER HAIR RESTRAINT. INSTRUCTED ALL FOOD HANDLERS TO RESTRAIN HAIR PROPERLY.
  15. Toiles

    10 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED COOLER AT IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES WITH THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE COOLER WAS TAGGED DURING INSPECTION AND CANNOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE UNIT HAS BEEN REPAIRED AND THE CDPH HAS REMOVED THE TAG. INSTRUCTED TO MAINTAIN COLD HOLD FACILITIES AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE 2 DOOR REACH IN SALAD COOLER: LIVER, 56 DEGREES, 3 LBS/$15; TOFU, 56 DEGREES, 2 LBS/$2; COTTAGE CHEESE, 55 DEGREES, 3 LBS/$5; CREAM CHEESE, 54 DEGREES, 3 LBS/$5; BEAN SALAD, 53 DEGREES, 2 LBS/$2; PASTA SALAD, 55 DEGREES, 8 LBS/$5; CUT MELON, 54 DEGREES, 12 LBS/$15; HALF AND HALF, 59 DEGREES, 2 LBS/$2. THESE FOODS WERE VOLUNATARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED FACILITIES TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW. INSTRUCTED FACILITIES TO MAINTAIN HOT POTENTIALLY HAZARDOUS FOOD AT 140 OR ABOVE DURING STORAGE. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED CUPS PRESET ON THE TABLES WITH THE OPEN SIDE FACING UP. INSTRUCTED TO STORE ALL TABLEWARE INVERTED, COVERED OR RESET WHEN PRESET ON THE TABLE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CONDENSATION BUILDING UP ON THE DARK PIPE ABOVE THE UTENSIL STORAGE SHELF ACROSS FROM THE SLICER IN THE BASEMENT. INSTRUCTED TO PROTECT UTENSILS FROM POSSIBLE CONTAMINATION THROUGH THE USE OF INSULATION, GUTTERS, OR OTHER MEANS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED HEAVY DUST BUILD UP ON THE VENTS ON THE AIR CONDITIONING UNIT IN THE HALLWAY LEADING TO THE BASEMENT. INSTRUCTED TO DEFROST AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATION OF PARTICULATE MATTER AND FOOD DEBRIS ON THE FLOOR UNDER THE SHELF NEAR THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BROKEN FLOOR TILES AND MISSING GROUT AT THE LEFT SIDE OF THE BASEMENT COOK LINE AND UNDER THE UPSTAIRS COOKING EQUIPMENT. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED THE RUG NEAR THE BASEMENT 3 COMPARTMENT SINK WITH HEAVY BUILD UP OF GRAYISH RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WATER STAINED AND BROKEN CEILING TILES IN THE BASEMENT PREP AREA NEAR THE SLICER. INSTRUCTED TO REPLACE THE DAMAGED CEILING TILES. OBSERVED ACCUMULATION OF DARK BROWNISH STAINS ON THE WALL BEHIND AND BELOW THE SPRAYER SINK AT THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A LEAK AT THE WASTE PIPING UNDER THE RIGHT COMPARTMENT OF THE BASEMENT THREE COMPARTMENT SINK. ALSO NOTED A LEAK AT THE WASTE PIPING THAT DRAINS INTO THE FLOOR DRAIN TO THE LEFT OF THE BASEMENT STOVE. INSTRUCTED TO REPAIR THE LEAKS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A THERMOMETER FOR THE BASEMENT ICE CREAM CHEST FREEZER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED EMPLOYEE AT THE BAR MAKING SMOOTHIES (SCOOPING ICE CREAM, OPERATING THE BLENDER) WITHOUT PROPER HAIR RESTRAINT. INSTRUCTED ALL FOOD HANDLERS TO RESTRAIN HAIR PROPERLY.
  16. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED 2 REACH IN ICE CREAM FREEZERS IN BASEMENT AND REACH IN ICE CREAM FREEZER BEHIND BAR WITH EXCESSIVE ICE ACCUMULATION. FREEZERS NEED TO BE DEFROSTED AND MAINTAINED. OBSERVED REACH IN FREEZER WITH LIFT UP DOORS, DOORS IN DISREPAIR. DOORS INTERIOR INSULATION IS COMING APART AND DOOR IS NOT ATTACHED TO FREEZER. INTERIOR PANEL OF DOOR MUST BE REPAIRED AND DOOR MUST BE ATTACHED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED REACH IN REFRIGERATOR ACCROSS FROM DISH MACHINE WITH INTERIOR IN NEED OF CLEANING. CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS UNCLEAN UNDER 3 COMPARTMENT SINK IN BASEMENT, UNDER SHELVES HOLDING CLEAN DISHES. MSUT CLEAN IN DETAIL ENTIRE AREA UNDER SINK AND UNDER SHELVES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS UNDER MAIN COOKING LINE UNCLEAN. CLEAN ALL FLOORS UNDER AND BEHIND ALL HEAVY COOKING EQUIPMENT. MAINTAIN FLOORS IN A CLEAN DRY CONDITION.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED CEILING VENT WITHIN WASHROOM IN EMPLOYEE WASHROOM WITHIN BASEMENT WITH EXCESSIVE ICE ACCUMULATION. CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED MISSING CEILING TILE IN BASMENT PREP AREA. REPLACE AND MAINTAIN.
  17. Plainte

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL ALL DRY FOOD CONTAINERS WITH ONIONS IN THE BASEMENT STORAGE AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEFROST ICE CREAM CHEST FREEZER,WITH HEAVY ICE ACCUMULATED AND MAINTAIN. INSTALL A SPLASH GUARDS BETWEEN THE PREP TABLE AND THE PREP SINK IN THE PREP AREA BASEMENT. PROVIDE LID FOR THE ICE BIN BEHIND THE BAR WITH CONSUMMABLE ICE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND SANITIZE ALL BIG CONTAINERS WITH DICED POTATOES INSIDE THE WALK IN COOLER AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER THE SHELVES WITH CHEMICALS IN THE BASEMENT AND FLOOR THRU-OUT THE PREP AREA KITCHEN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL THE GAP AROUND THE CONDUITS IN THE DRY FOOD STORAGE AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BROKEN LIGHT SHIELD IN THE PREP/DISHWASHING AREA. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTALL A MOP SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESURE AND BACK FLOW PREVENTER DEVICE ON THE FAUCET.
  18. Toiles

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER IN FRONT OF THE COOK'S LINE. OBSERVED SALSA AT 46-50F, GUACAMOLE AT 48.7F, TARTAR SAUCE AT 51.3F, CHEESES AT 50.1F, AND CUT TOMATOES AT 43.8F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RAW WOOD AROUND THE THRESHOLD OF THE BASEMENT WALK-IN COOLER DOOR AND WALL TRIM. MUST PAINT OR SEAL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE DUST BUILDUP ON THE VENTILATION HOOD FILTERS IN THE BASEMENT PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE WALL UNDER THE BASEMENT PREP AREA 3 COMPARTMENT SINK.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED A BROKEN LIGHT SHIELD OVER THE BASEMENT 3 COMPARTMENT SINK. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A LEAK FROM THE LEFT FAUCET BASE OF THE BASEMENT 3 COMPARTMENT SINK. MUST REPAIR.
  19. Plainte

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • TABLE SERVICE, SINGLE SERVICE KETCHUP BOTTLES MUST NOT BE REFILLED FROM BULK CONTAINER. KETCHUP INSIDE BOTTLE MUST BE COMPLETELY USED THEN DISCARDED OR PROPERLY WASHED, RINSED AND SANITIZED THEN REFILLED FROM BULK CONTAINER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DOOR HANDLE OF SALAD BAR TALL REACH-IN COOLER BROKEN AND REPAIRED WITH TAPE. MUST REPLACE OR PROPERLY REPAIR WITH SMOOTH CLEANABLE SURFACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MOLDY WALL CAULKING AT ICE CREAM /BAR PREP EXPOSED HAND SINK AND AT DISH WASHING THREE COMPARTMENT SINK. MUST REPLACE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST REPLACE INACCURATE INTERNAL THERMOMETER INSIDE WALK-IN COOLER.
  20. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED THE COLD PLATE AND SODA LINES IN THE BAR ICE BIN IN CONTACT WITH CONSUMABLE ICE. MUST SEPARATE THE COLD PLATE AND SODA LINES FROM CONSUMABLE ICE IN THE ICE BIN.
  21. Plainte

    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. FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. ALSO OBSERVED RUSTY SCREWS IN CONTACT WITH WATER IN THE RESERVOIR AND A DEAD INSECT FLOATING ON TOP OF THE WATER IN THE RESERVOIR. MACHINE WAS TAGGED HELD FOR INSPECTION. MUST CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. ALSO OBSERVED LIVE COCKROACHES INSIDE OF THE DRY STORAGE FOOD CONTAINERS OF SUGAR, SALT, BEANS AND BREAD CRUMBS. MANAGEMENT DISCARDED THE CONTAINERS DIRECTLY INTO THE GARBAGE DUMPSTER. SERIOUS 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 COCKROACHES IN THE DRY STORAGE ROOM IN THE BASEMENT. OBSERVED 15 LIVE COCKROACHES ON THE WALLS, IN THE FOOD STORAGE CONTAINERS AND ON THE STEPS OF THE STAIRCASE. 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
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED THE COLD PLATE AND SODA LINES IN THE BAR ICE BIN IN CONTACT WITH CONSUMABLE ICE. MUST SEPARATE THE COLD PLATE AND SODA LINES FROM CONSUMABLE ICE IN THE ICE BIN.
    • 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 DEAD INSECTS FROM THE FLOOR OF THE DRY STORAGE 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. REPLACE THE WALL TILE UNDERNEATH THE BASEMENT 3 COMPARTMENT SINK. DETAIL CLEAN THE CEILING TILES IN THE BASEMENT PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE ADDITIONAL LIGHTING IN THE 1ST FLOOR PREP AREA NEAR THE DISHWASH MACHINE.
  22. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR ICE BIN MUST CLEAN. EXCESSIVE GREASE ACCUMULATED ON EXTERIOR COOKS LINE EQUIPMENT, MUST CLEAN/REMOVE.
    • 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. MISSING TILE GROUTING THROUGHOUT BASEMENT PREP/SINK AREA WITH POOLING WATER AND DEBRIS, MUST REPLACE.
    • 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. CAULKING AT WALL OF WASHBOWL IN BASEMENT EMPLOYEE WASHROOM MUST REPLACE.
    • 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. CRACKED LIGHT SHIELD ABOVE DISH MACHINE AREA, MUST REPLACE.
    • 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. MUST REMOVE THREADED NOZZLE ON BASEMENT ONE COMPARTMENT PREP SINK. LEAK UNDER 1ST FLOOR KITCHEN PREP EXPOSED HAND SINK, MANAGEMENT REPAIRED DURING INSPECTION.

Établissements inspectés à proximité

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