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RANALLI'S

1925 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

RANALLI'S a été inspecté 25 fois par Chicago Department of Public Health depuis le 9 avril 2010. La dernière inspection, le 8 octobre 2025, n'a relevé aucune infraction.

9 des 25 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Protection des aliments contre la contamination.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • 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 8 fois dans 5 inspections distinctes, la plus récente le 2 mai 2022. 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 7 fois dans 3 inspections distinctes, la plus récente le 9 octobre 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 30 mars 2020. 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 30 mars 2020. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 42 fois dans 12 inspections distinctes, la plus récente le 2 mai 2022. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

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.

25 inspections

  1. Non-inspection

    0 infraction

  2. Non-inspection

    0 infraction

  3. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FRONT AND REAR BAR AREAS. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST PROPERLY LABELED FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER IN THE ORIGINAL CONTAINER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVÉ STOCKAGE DE CONSERVATION DES ALIMENTS ROUGEUS INSIDE À LA COOLER DE WALK-IN LOCÉ SUR LE BASE. DOIT REMPLIR OU REMPLACER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENTS IN BASEMENT FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING WALLBASE IN BASEMENT CHEMICAL ROOM. MUST REPAIR AND MAINTAIN. MUST REGROUT FLOOR IN BASEMENT FOOD PREPARATION AREA AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURN OUT LIGHT BULBS ABOVE PREP TABLES IN KITCHEN FOOD PREP AREA IN THE BASEMENT. MUST REPLACE BURN OUT LIGHT BULBS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS. MUST OBTAIN PROOF OF ALLERGEN TRAINING.
  4. Non-inspection

    0 infraction

  5. Toiles

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • WE OBSERVED TCS FOOD AT IMPROPER TEMPERATURE: 50 POUNDS OF COOKED WINGS AT TEMP 48.7F-50.7F 51F AND 52F, ALSO COOKED CHICKEN TENDER AT TEMP OF 50.7F TO 52.8F; BOTH PRODUCTS WERE STORED INSIDE A TWO-DOOR REACH-IN COOLER. MUST MAINTAIN TEMPERATURE OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. PRIORITY FOUNDATION VIOLATION:7-38-005, CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE CARDBOARD BOXES AS SHELF LINERS IN THE LIQUOR STORAGE AREA. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.REPLACE
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GREASE BUILD UP INSIDE THE DEEP FRYERS IN THE KITCHEN.CLEAN AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAKING PIPE UNDER THE LOW TEMP DISHMACHINE ,REPAIR ISSUE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • BROKEN WALL UNDER THE FIRST WASHBOWL INSIDE THE CABINET IN WOMEN'S WASHROOM BASEMENT.MISSING WALL TILES AT SIDE OF 6-BURNER STOVE IN THE KITCHEN. MISSING AND UNSEALED PLASTIC BASEBOARD WALLS IN DISH ROOM AREA.REPAIR ISSUE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DEBRIS AND ITEMS ON FLOOR UNDER BAR COUNTERS.DETAIL CLEAN AND MAINTAIN
  6. Toiles

    12 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND PROCEDURE/PLAN ON SITE HOWEVER KIT NOT COMPLETE MISSING SOLUTION TO CONTROL NOROVIRUS FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, ALSO MISSING MOP ETC. INSTRUCTED FACILITY TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • DISCHARGING DRAIN HOSE DRAINING AT HANDWASHING SINK FROM BEER DISPENSER UNDER COUNTER AT SOUTH BAR,INSTRUCTED TO RE-ROUTE SAID HOSE TO A FLOOR DRAIN
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • LOW TEMP DISH MACHINE AT KITCHEN AREA DISPENSING IMPROPER SANITIZER SOLUTION,0ppm. UNIT WAS IN USE,DISH RACK INSIDE.(WE OBSERVED SANITIZER BUCKET WITH WATER IN IT),A NEW BUCKET WITH SANITIZER SOLUTION WAS PROVIDED FROM ANOTHER RESTAURANT. PRESENTLY UNIT DISPENSING 100ppm. INSTRUCTED TO MAINTAIN AND MONITOR PRIORITY VIOLATION:7-38-005
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-602.11(B-E) OUT C 02/21/2020 INTERIOR OF ICE MACHINE COMPARTMENTS WITH BEGINNING OF MINERAL (INTERIOR LOWER BIN). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOOD. PRIORITY FOUNDATION VIOLATION:7-38-005.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • WASTE PIPE ABOVE DISPOSABLE AND TAKE OUT PAPER MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. BASEMENT AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS, PROVIDE A RAISED SHELF 6"OFF THE FLOOR
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • BROKEN RUBBER GASKET INSIDE THE DOORS OF REACH-IN COOLERS IN THE KITCHEN AND AT PIZZA AREA. REPAIR/REPLACE
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • GREASE AND DUST BUILD-UP INSIDE THE DEEP FRYERS INSTRUCTED TO CLEAN AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT BOTH ICE MACHINE WATER LINE,IN BASEMENT AREA . MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAKING PIPES UNDER THE HANDWASHING SINK BY THE COOKING EQUIPMENT,REPAIR CAUSE
    • 58. FORMATION D ' ALLERGÈNE
      • ADDITIONAL ALLERGEN CERTIFICATE MUST BE PROVIDE ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS,WITH CITY CERTIFICATE
  7. Réinspection des toiles

    4 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • OBSERVED THE PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE/POSTED AT TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS WERE BEING PREPARED AND/OR SERVED, SAUTEED MUSHRROMS, SHREDDED CHEESE, DELI MEATS, ETC. INFORMED SITE THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHENEVER TCS FOODS ARE BEING PREPARED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED SODA COUNTER SODA GUN LIQUID WASTE DRAINAGE TUBE AT MAIN BAR, CONVEYED/DIRECTED TO DISCHARGE INTO:HAND SINK AT WEST SIDE OF BAR, AT TIME OF INSPECTION. INFORMED MANAGER THAT LIQUID WASTE DRAINAGE TUBE AT BAR MUST DIRECTED/CONVEYED TO DISCHARGE INTO FLOOR/PLUMBING DRAIN UNDERNEATH SAID EQUIPMENT. INSTRUCTED MANAGER TO RE DIRECT/CONVEY LIQUID WASTE DRAINAGE TUBE TO DISCHARGE TO FLOOR PLUMBING DRAIN ON FLOOR UNDERNEATH EQUIPMENT. MAINTAIN AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT OUT LIGHT FIXTURE IN THE FOLLOWING AREAS: -LIQUOR CAGE IN BASEMENT DRY STORAGE AREA INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
  8. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO SOAP AT BACK BAR HAND WASHING SINK AREA. INFORMED MANAGER THAT HAND WASHING SINKS MUST HAVE HAND SOAP. INSTRUCTED AND TO PROVIDE SOAP AND PAPER TOWELS. MANAGER CORRECTED VIOLATION DURING INSPECTION. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT BACK BAR HAND WASHING SINK AREA. INFORMED MANAGER THAT HAND WASHING SINKS MUST HAVE HAND SOAP. INSTRUCTED AND TO PROVIDE PAPER TOWELS. MANAGER CORRECTED VIOLATION DURING INSPECTION. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C) COMBINED WITH ABOVE VIOLATION.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED REACH IN COOLER AT PIZZA LINE, AT IMPROPER TEMPERATURE OF 47.2F, AT TIME OF INSPECTION, NO TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) NOTED IN UNIT AT TIME OF INSPECTION. COOLER WAS TAGGED DURING DURING INSPECTION. INSTRUCTED NOT TO REMOVE TAG. SITE INSTRUCTED NOT USE COOLER. CONTACT CDPH FOR TAG REMOVAL. SITE INSTRUCTED TO SERVICE COOLER AND ENSURE TEMPERATURE HOLDS AT 40.0F OR LESS. NO CITATION ISSUED.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED SODA COUNTER SODA GUN LIQUID WASTE DRAINAGE TUBE AT MAIN BAR, CONVEYED/DIRECTED TO DISCHARGE INTO:HAND SINK AT WEST SIDE OF BAR, AT TIME OF INSPECTION. INFORMED MANAGER THAT LIQUID WASTE DRAINAGE TUBE AT BAR MUST DIRECTED/CONVEYED TO DISCHARGE INTO FLOOR/PLUMBING DRAIN UNDERNEATH SAID EQUIPMENT. INSTRUCTED MANAGER TO RE DIRECT/CONVEY LIQUID WASTE DRAINAGE TUBE TO DISCHARGE TO FLOOR PLUMBING DRAIN ON FLOOR UNDERNEATH EQUIPMENT. MAINTAIN AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT OUT LIGHT FIXTURE IN THE FOLLOWING AREAS: -LIQUOR CAGE IN BASEMENT DRY STORAGE AREA INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
  9. Toiles

    0 infraction

  10. Plainte

    2 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED A FEW ITEMS NOT PROPERLY LABELED INSIDE UPRIGHT REFRIGERATOR IN KITCHEN FOOD PREP ARA. MUST LABEL ITEMS WITH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DUST ACCUMULATED ON VENTILATION FANS INSIDE WALK-IN COOLER LOCATED ON BASEMENT. MUST CLEAN AND MAINTAIN.
  11. Plainte

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED A FEW ITEMS NOT PROPERLY LABELED INSIDE UPRIGHT REFRIGERATOR IN KITCHEN FOOD PREP ARA. MUST LABEL ITEMS WITH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY STORAGE SHELVING IN BASEMENT FOOD PREP AREA AND BOTTOM OF FOOD PREP TABLES. MUST REPAINT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT FLOOR IN FRONT OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA AND FLOOR IN DISHWASHING AREA IN BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED PEELING PAINT ON CEILING IN THE BACK BAR. MUST REPAINT AND MAINTAIN. OBSERVED BROKEN AND WATER DAMAGED CEILING TILE IN MEN'S WASHROOM IN BASEMENT. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED EXPOSED HAND SINKS DRAINING SLOW IN KITCHEN AREA AND BASEMENT FOOD PREP AREA. MUST REPAIR AND MAINTAIN. MUST PROVIDE FLOOR DRAIN COVER INSIDE LIQUOR ROOM IN BASEMENT.
  12. Plainte

    0 infraction

  13. Plainte

    0 infraction

  14. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR DOOR GASKET ON THE 1-DOOR AND 2-DOOR PREP COOLER ACROSS FROM THE GRILL IN THE MAIN PREP AREA ON THE 1ST FLOOR, AND VARIOUS OTHER COOLERS THROUGHOUT THE PREP AREA. REPAIR MISSING DOOR HANDLES ON THE PEPSI COOLER IN THE MAIN PREP AREA. ALSO, ADJUST THE THRESHOLD ON THE PATIO DOORS OFF THE MAIN DINING AREA. INSTRUCTED TO MAINTAIN ALL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN LOW SHELVES OF PREP TABLES IN THE MAIN PREP AREA, FOOD DEBRIS PRESENT. INSTRUCTED TO MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS IN THE FOLLOWING AREAS; UNDER HEAVY EQUIPMENT AND UNDER THE DISH MACHINE IN THE KITCHEN. BROOM CLOSET AND CHEMICAL ROOM IN THE BASEMENT. INSTRUCTED TO MAINTAIN ALL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN CEILING VENTS IN THE MENS AND WOMENS TOILET ROOMS IN THE BASEMENT. PAINT WALL ADJACENT TO THE EAST BAR. INSTRUCTED TO MAINTAIN ALL.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST INSTALL WORKING LIGHT IN THE DRY STORAGE ROOM IN THE BASEMENT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE EQUIPMENT NOT BEING USED FROM MAIN PREP AREA ON THE 1ST FLOOR. ALSO, DE-CLUTTER STORAGE ROOM IN BASEMENT AND MAINTAIN.
  15. Toiles

    0 infraction

  16. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON PIZZA PREP COOLER AND WALK IN FREEZER DOOR.MUST REMOVE RUST FROM FRONT BAR BEER REACH IN COOLER,WALK IN COOLER SHELVING UNITS,BASEMENT PREP AREA PREP TABLES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM PIPES OF COOKING EQUIPMENT,DISH RACKS,BEER WALK IN COOLER FANGUARD COVERS,SODA AREA LOWER CABINETS,FAUCET HANDLES AT FRONT BAR AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN DEBRI FROM FLOOR UNDER,AROUND ,ALONG WALL BASES OF COOKING EQUIPMENT AND COOLERS,BOTH BAR AREAS,LIQUOR STORAGE AREA.MUST GROUT FLOOR UNDER 3- COMP SINK IN 1ST FL.PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR OR REPLACE MISSING WALL BASE NEAR 2- DOOR REACH IN FREEZER,MISSING & DAMAGED WALL BASE AND WALL TILE NEXT TO DISH MACHINE,BASEMENT PREP AREA MISSING WALL BASES,LOOSE WALL BASE IN LIQUOR STORAGE ROOM,STAINED CEILING TILE IN BASEMENT MEN'S TOILETROOM.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA AND BASEMENT PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMP SINK IN PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST ELEVATE,REMOVE,ORGANIZE ARTICLES OFF OF FLOOR IN PAPER GOODS STORAGE AREA AND UNUSED EQUIPMENT IN CHEMICAL STORAGE AREA.
  17. Toiles

    9 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ADDITIONAL SPLASH GUARD NEEDED IN MAIN BAR FOR ONE SIDE OF HANDSINK NEXT TO ICE STARAGE AREA
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED UNDERSIDE OF MIXER WITH PEELING PAINT. REPAINT/SEAL UNDERSIDE OF MIXER
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ICE MACHINE DOOR IN DISREPAIR. REPEAIR AND MAINTAIN ICE MACHINE DOOR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FOLLOWING FLOORS UNCLEAN: FLOOR IN REAR LIQUOR ROOM. FLOOR DRAIN UNCLEAN INSTALL COVER. FLOORS UNDER 3 COMPARTMENT SINK(BASEMENT)IN CORNERS AND ALONG WALLS. CLEAN FLOOR IN CORNERS AND ALONG WALLS UNDER DISH MACHINE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED CIELING UNFINISHED IN CHEMICAL STORAGE ROOM. CEILING NEEDS TO BE CLOSED AND MAINTAINED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED CEILING IN BASEMENT AREA ACCROSS FROM ICE MACHINE WITH 2 HOLES IN CEILING. SEAL AND MAINTAIN HOLES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALL VENTS IN DRY STORAGE AREA UNCLEAN WITH BLACK SOOT IN ANS AROUND VENTS. CLEAN AND MAINTAIN WALLS AND VENTS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED REAR DRY STORAGE ROOM WITH TOO MUCH CLUTTER. REMOVE ALL UNECESSARY ITEMS SO THAT FLOOR CAN BE CLEANED AND PEST CONTROL CAN ACCESS AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED ALL MOPS NEED TO BE HUNG TO DRY AFTER USE.
  18. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL A SPLASH GUARDS ON ALL EXPOSED HAND SINKS BEHIND THE TWO BARS. RUSTED BOTTOM SHELVE OF THE PREP TABLE IN THE BASEMENT PREP AREA. MUST REMOVE RUST AND MAINTAIN. MUST REMOVE CARBOARD BEING USED AS SHELVE LINER FOR BREAD IN THE DRY STORAGE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN IN DETAIL THE HOOD WITH DUST BUILD UP AND MAINTAIN. PEELING PAINT ON THE WALLS IN THE PREP AREA BASEMENT. MUST SCRAPE PEELING PAINT AND RE PAINT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE BROKEN LIGHT SHIELD ON ONE OF THE LIGHT BULB ON THE HOOD.
  19. Toiles

    0 infraction

  20. Réinspection des toiles

    0 infraction

  21. Toiles

    10 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE COOLER FOUND AT 55.2F WITH FOODS SUCH AS COOKED PASTA AT 46.5F COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW C.D.P.H. CONTACTED AT 312-746-5426 OR FAX WRITTEN REQUEST TO 312-746-4240 FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 4 LBS SPINACH DIP AT 49.6F, 9LBS PAR-COOKED CHICKEN WINGS AT 47.4F, 13 LBS COOKED PASTA AT 46.5. 11 LBS CALAMARI AT 44.6F, 5 LBS COOKED CHICKEN AT 47.4F. MANAGEMENT STATES ESTIMATED VALUE TO BE $500.00. ALL FOODS DISCARDED. CRITCAL CITATION ISSUED 7-38-005(A)
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NO SUMMARY REPORT POSTED FROM INSPECTION MADE ON 12-7-11 BY THIS INSPECTOR. GIVEN TODAYS SUMMARY REPORT AND POSTED. SERIOUS CITATION ISSUED 7-42-010(B).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 12-7-11 NOT CORRECTED #34- FLOOR UNDER SODA STORAGE IN LIQUOR ROOM WITH SPILLAGE.FOOD DEBRIS UNDER DISH MACHINE. MUST CLEAN AND MAINTAIN ALL. #32-MUST NOT USE PLASTIC WRAP AS MEANS TO ADHERE HOLDER FOR SPRAY ARM AT DISH MACHINE. SERIOUS CITATION ISSUED. 7-42-090
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • DIRTY POTS AND PANS STORED IN BASEMENT HALLWAY STORAGE. MUST STORE ALL CLEAN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN HANDLE ON COOKS LINE COOLER GLASS DOOR COOLER REPAIRED WITH PLASTIC WRAP AND STRING. MUST REPAIR WITH CLEANABLE MATERIAL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR ICE MACHINE DIRTY IN BOTH BIN AND UPPER WATER RESERVOIR. MUST CLEAN AND MAINTAIN. EXTERIOR DISH MACHINE WITH EXCESSIVE FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DAMAGED/BURNED AND MISSING WALL TILES ON COOKS LINE NEXT TO GAS STOVE. MUST REPLACE. WALL NEXT TO COOKS LINE COOLER ACROSS FROM GAS STOVE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN. FOOD SPLATTER ON CEILING AND LIGHT SHIELD ABOVE SALAD PREP COOLER MUST CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELD ABOVE PIZZA PREP TABLE. MUST PROVIDE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL PREP AREA WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
  22. Plainte

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. BASEMENT PREP TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 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. EXCESSIVE GREASE ON TRAP AT DISH MACHINE. MUST CLEAN. MUST NOT USE PAPER AS LINER ON GREASE TRAP AT 1ST FLR. THREE COMPARTMENT SINK. DUSTY FAN COVERS INSIDE WALK IN COOLER. MUST CLEAN. BOTTOM PLASTIC SHELVING INSIDE PIZZA PREP COOLER IN POOR REPAIR, CRACKED WITH OPEN CREVICES AND REPAIRED WITH TAPE. MUST PROPERLY REPAIR WITH CLEANABLE SURFACE/MATERIAL. MUST NOT USE PLASTIC WRAP AS MEANS TO ADHERE HOLDER FOR SPRAY ARM AT DISH MACHINE.
    • 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. RIGHT SIDE INTERIOR ICE MACHINE (NOT IN USE,NO ICE) MUST CLEAN. INTERIOR "TRUE" 1 DOOR REACH IN COOLER MUST CLEAN, REMOVE FOOD DEBRIS AND POOLING LIQUID.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND REAR BAR WITH DEBRIS AND DIRT. FLOOR UNDER SODA STORAGE IN LIQUOR ROOM WITH SPILLAGE. FOOD DEBRIS UNDER DISH MACHINE. MUST CLEAN AND MAINTAIN ALL.
    • 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. FAR RIGHT SIDE, BATTERY OPERATED WATER NOZZLE ON WASHBOWL IN LADIES BASEMENT WASHROOM NOT OPERATING. MUST PROVIDE HOT/COLD WATER AND INSTRUCT TO USE ADDITIONAL TWO WASHBOWLS IN SAME ROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL CLUTTER AND UNNECESSARY ITEMS AT EMPLOYEE CHANGING AREA MUST BE REMOVED AND ALL OTHERS BE STORED ORGANIZED AND ELEVATED.
  23. Plainte

    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. MUST NOT USE TIN FOIL ON SHELVING IN BASEMENT PREP.
    • 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. INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE. HOOD EXHAUST ABOVE COOKS LINE WITH EXCESSIVE DUST. MUST CLEAN. INTERIOR TALL REACH-IN FREEZER IN 1ST FLOOR KITCHEN DIRTY, MUST CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN BASEMENT DRY STORAGE WITH PAPER DEBRIS, MUST CLEAN AND ELEVATE ALL STORED ITEMS FROM FLOOR 6' OR ABOVE. POOLING WATER ON FLOOR OF LIQUOR STORAGE AND UNDER DISH MACHINE. MUST REMOVE AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CRACKED/BROKEN LIGHT SHIELD ABOVE PIZZA PREP COOLER. 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. 1ST FLOOR KITCHEN THREE COMPARTMENT SINK NOZZLE DOES NOT REACH ALL THREE COMPARTMENTS. MUST REPLACE. MUST REMOVE THREADED NOZZLE ON SAME KITCHEN EXPOSED HAND SINK. CLOGGED EXPOSED HAND SINK AT REAR BAR (SERVER SIDE) MUST REPAIR. LEAK ON NOZZLE OF BASEMENT THREE COMPARTMENT SINK. MUST REPAIR.
  24. Plainte abrégée

    7 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
  25. Plainte

    10 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.OBSERVED COOKS LINE COOLER AT 51.8F WITH POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN STORED INSIDE.COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CONTACT C.D.P.H. @ 312-746-8030 FOR TAG REMOVAL AND INSPECTION.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOODS IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 20LBS PRE-COOKED CHICKEN @48.7F, 18LBS COOKED PASTA @51.6F, 5LBS ALFREDO SAUCE @51.8F, 1LB SPINACH DIP @48.1, 1LB SOUR CREAM @ SAME. MANAGEMENT STATES ESTIMATED VALUE TO BE $150.00. ALL FOODS DISCARDED.
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED INTERIOR ICE MACHINES WATER RESERVOIR WHERE ICE IS MADE WITH BLACK AND BROWN SLIME SUBSTANCE DRIPPING INTO WATER. ALL ICE DISCARDED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED, SANITIZED AND C.D.P.H. NOTIFIED FOR INSPECTION AND TAG REMOVAL.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT STORED TO GO CONTAINERS. KNIVES MUST NOT BE STORED BETWEEN PREP TABLES.
    • 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 NOT USE CARDBOARD OR TIN FOIL AS PREP TABLE ON COOKS LINE. MUST CLEAN INTERIOR OF MOP SINK.
    • 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.ALL STORED EQUIPMENT IN BASEMENT MUST BE STORED CLEAN.
    • 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. POOLING WATER ON FLOOR IN BASEMENT LIQUOR STORAGE MUST REMOVE. CLEAN FLOOR UNDER BASEMENT STORED EQIPMENT.
    • 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.WATER DAMAGED CEILING TILE IN BASEMENT MENS ROOM, MUST REPLACE. SEAL HOLES IN CEILING OF BASEMENT PREP. WALL AT BASEMENT PREP TABLE WITH EXCESSIVE FOOD SPLATTER, MUST CLEAN.
    • 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 FOR BOTH WALK IN COOLERS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. IN CLEAN CONTAINER WITH SANITIZING SOLUTION, NOT ON TOP OF MACHINE.

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