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RICHWELL MARKET

1835 S CANAL ST, CHICAGO, IL 60616 · GROCERY STORE/BAKERY

Résumé des inspections

RICHWELL MARKET a été inspecté 15 fois par Chicago Department of Public Health depuis le 20 mai 2010. La dernière inspection, le 28 août 2018, n'a relevé aucune infraction.

1 des 15 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 et Ravageurs.

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 6 inspections distinctes, la plus récente le 29 mai 2014. Par exemple : LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 18 septembre 2013. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 50 fois dans 14 inspections distinctes, la plus récente le 25 août 2017. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 22 fois dans 14 inspections distinctes, la plus récente le 25 août 2017. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Autres constatsRisque faible

    Constats qui n'entrent pas dans les catégories ci-dessus, comme les suivis confirmant qu'une infraction antérieure a été corrigée, ou des exigences propres à ce type d'établissement.

    Relevé 14 fois dans 9 inspections distinctes, la plus récente le 23 décembre 2015. Par exemple : ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN

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.

15 inspections

  1. Toiles

    0 infraction

  2. Plainte abrégée

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEFROST WALK-IN FREEZER OF HEAVY ICE BUILD-UP ON FLOOR, SHELVES AND OVER FOOD ITEMS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • REMOVE FOOD SPILLS ON SEVERAL DISPLAY SHELVES OF CUSTOMER DISPLAY AREA, AS A READY-FOOD SOURCE FOR PEST AND RODENTS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR IN WALK-IN COOLER/FREEZER UNDER SHELVING OF FOOD DEBRIS. CLEAN FLOOR IN WAREHOUSE STORAGE AREA UNDER SHELVING.
  3. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED SEVERAL KNIVES AND MEAT CLEAVER PLACED ON MAGNETIC KNIFE STRIP NOT CLEANED. INSTRUCTED TO WASH, RINSE AND SANITIZE UTENSILS AND STRIP, MUST BE STORED CLEAN .
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DEFROST WALK-IN FREEZER OF HEAVY ICE BUILD-UP ON FLOOR, SHELVES AND OVER FOOD ITEMS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • REMOVE FOOD SPILLS ON SEVERAL DISPLAY SHELVES OF CUSTOMER DISPLAY AREA, AS A READY-FOOD SOURCE FOR PEST AND RODENTS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR IN WALK-IN COOLER/FREEZER UNDER SHELVING OF FOOD DEBRIS. CLEAN FLOOR IN WAREHOUSE STORAGE AREA UNDER SHELVING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR LEAK AT CEILING NEXT TO ENTRANCE ABOVE STORED PACKAGED FOOD IN DISPLAY AREA.
  4. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: SHELVES INSIDE OF WALK-IN COOLER WHERE RUSTED, EXTERIOR SURFACES OF COOKING EQUIPMENT IN BAKERY KITCHEN, WOK STATION, FLOOR MIXERS IN BAKERY, PREP TABLES, MEAT SAW AND CUTTING BOARDS IN BUTCHER AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS AROUND, UNDER AND BEHIND EQUIPMENT IN PREP AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS INSIDE OF WALK-IN COOLER WHERE NEEDED TO REMOVE STAINS OBSERVED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP TO WASH RINSE AND SANITIZE.
  5. Toiles

    4 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • INADEQUATE HANDS WASHING FACILITY, FOUND NO HOT RUNNING WATER NO HAND SOAP NOR PAPER TOWELS AT BAKERY STATION HAND SINK. INSTRUCTED MGR TO PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030. HOT WATER WAS RESTORED AT HAND SINK FAUCET DURING INSPECTION.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • SPRAY BOTTLES NOT LABELED IN BAKERY, INSTRUCTED TO LABEL ALL FOOD AND NON-FOOD CONTAINERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SHELVES NOT CLEAN THROUGH OUT BAKERY, WALK-IN COOLER AND KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HAND SINK AT BAKERY STATION NOT SUTTING OFF COMPLETELY, NO GREASE TRAP AT SMALL 3-COMP SINK IN KITCHEN AREA. INSTRUCTED TO REPAIR SINK AND PROVIDE GREASE TRAP
  6. Plainte

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • PACKAGED TOFU ON SHELF THAT WAS MADE AT A WHOLE SALE VENDOR WITH NO DATE ON PACKAGING, INSTRUCTED TO PROVIDE DATES ON ALL PACKAGED FOODS.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • SPRAY BOTTLES NOT LABELED IN KITCHEN AREA, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MULTI-USE UTENSILS NOT CLEAN, GREASE AND DIRT CAKING IN SURFACE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY SHELVES NOTED THROUGH OUT WALK-IN COOLER, INSTRYCTED TO REMOVE RUST AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: ALL BAKERY EQUIPMENT. OVENS, PROOFER, COOKING EQUIPMENT, STORAGE SHELVES, DISPLAY CASES, CHICKEN COOKING AREA, PREP TABLES, COOKING EQUIPMENT AND STORAGE SHELVES. SHELVES IN WALK IN FREEZER IN NEED OF DETAIL CLEANING. MUST CLEAN ALL AREAS AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOORS AND FLOORS CORNERS THROUGHOUT ENTIRE PREMISES (IE KITCHEN, FISH AREA, KAKERY AREA, STORAGE SHELVES, BAKERY CASH REGISTER AREA, HARD TO REACH AREA, STORED AREA ETC.) MUST ELEVATE ITEMS 6" OFF THE FLOORS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING GROUT AT KITCHEN FLOOR TILES TRAPPING WASTE WATER AND FOOD DEBRIS,, INSTRUCTED TO RE-GROUT TILES AND MAINTAIN.
  7. Plainte

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED WALK IN COOLER NOT MAINTAINING PROPER TEMPERATURE OF 40F OR LESS THROUGHOUT. 2 OUT OF 5 FANS FOR THE COOLING SYSTEM ARE NOT IN OPERATION. BOXES OF FOOD WERE STACKED VERY HIGH BLOCKING THE CIRCULATION OF COLD AIR. BACK CORNER OF WALK IN COOLER WAS FOUND AT IMPROPER AMBIENT AIR TEMPERATURE OF 46 F. MANAGEMENT WAS INSTRUCTED TO CALL IMMEDIATELY FOR SOMEONE TO REPAIR FANS AND TO MOVE BOXES TO ALLOW COLD AIR TO CIRCULATE. ALL POTENTIALLY HAZARDOUS FOOD DISCARDED AND DENATURED. UNIT TAGGED AND NOT ALLOWED TO STORE POTENTIALLY HAZARDOUS FOOD WITHIN COOLER UNTIL REPAIRED AND INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005 (A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITHIN WALK IN COOLER INCLUDING : 50 LBS OF HAM VALUED AT $150 AT 49.8F , 100LBS OF EGGS VALUED AT $150 AT 47.3-48.6F, 50LBS OF HOT DOGS VALUED AT $50 AT 46.9F AND 45LBS OF CHEESE VALUE AT $60 AT 49.8F, 100LBS OF BEEF VALUED AT $190 AT 47.7 F. ALL FOOD WAS DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED TABLE THAT SLICER IS ON IN BUTCHER AREA MADE WITH RAW WOOD. RAW WOOD IS NOT PERMITTED BECAUSE IT IS POROUS AND NOT EASILY CLEANABLE. MUST PAINT OR SEAL WOOD IN ORDER FOR IT TO BE CLEANED AND MAINTAINED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED SHELVES WITHIN WALK IN COOLER UNCLEAN WITH FOOD DEBRIS AND MOLD LIKE SUBSTANCE ACCUMULATION. MUST CLEAN, SANITIZE AND MAINTAIN ALL SHELVES WITHIN WALK IN COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND INTERIOR OF ICE MACHINE UNCLEAN. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF IE MACHINE AND MAINTAIN AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD DEBRIS BUILDUP AT DELI SLICER. SLICER NEEDS TO BE DISASSEMBLED AND CLEANED IN DETAIL. MAINTAIN SLICER IN A SANITARY CONDITION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS OF WALK IN COOLER UNCLEAN UNDER AND BEHIND SHELVING. CLEAN AND MAINTAIN FLOORS IN A SANITITARY CONDITION AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALLS, CEILING, AND ATTACHED COOLING UNITS OF WALK IN COOLER WITH MOLD LIKE SUBSTANCE ACCUMULATION. REMOVE ALL MOLD LIKE SUBSTANCE AND CLEAN AND SANITIZE ALL WALLS, CEILING, AND ATTACHED COOLING UNITS OF WALK IN COOLER. MUST MAINTAIN INTERIOR OF WALK IN COOLER IN A SANITARY CONDITION AT ALL TIMES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED NON HANDLED CUP STORED WITHIN ICE AS DISPENSER. INSTRUCTED TO OBTAIN HANDLED SCOOP AND STORE IN A CLEAN DRY AREA OUTSIDE OF ICE WHEN NOT IN USE.
  8. Réinspection des toiles

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: ALL BAKERY EQUIPMENT. OVENS, PROOFER, COOKING EQUIPMENT, STORAGE SHELVES, DISPLAY CASES, CHICKEN COOKING AREA, PREP TABLES, COOKING EQUIPMENT AND STORAGE SHELVES. SHELVES IN WALK IN FREEZER IN NEED OF DETAIL CLEANING. MUST CLEAN ALL AREAS AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN BAKERY AND CHICKEN AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELD NEEDED IN CHICKEN AREA ABOVE PREP TABLE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • : MENS TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE AND IN NEED OF DETAIL CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKS AT 3 COMPARTMENT SINK FAUCET IN MEAT DEPARTMENT IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL UNNECESSARY CLUTTER IN CHICKEN AREA MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  9. Toiles

    9 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOUND ICE MACHINE WITH SLIME BUILD UP AND CUTTING BOARDS WITH HEAVY BLACK BUILD UP AND DEEP CUTS. MUST CLEAN ICE MACHINE AND REPLACE CUTTING BOARDS. SERIOUS VIOLATION 7-38-005(A) CITATION ISSUED FOOD NOT PROTECTED DURING STORAGE
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND BAKERY DOORS NOT RODENT PROOFED. 1/4 GAP AT BOTTOM OF BOTH DOORS. LIGHT AVAILABLE. MUST CORRECT DOORS AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATIONS ISSUED OUTER OPENINGS NOT PROTECTED
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: ALL BAKERY EQUIPMENT. OVENS, PROOFER, COOKING EQUIPMENT, STORAGE SHELVES, DISPLAY CASES, CHICKEN COOKING AREA, PREP TABLES, COOKING EQUIPMENT AND STORAGE SHELVES. SHELVES IN WALK IN FREEZER IN NEED OF DETAIL CLEANING. MUST CLEAN ALL AREAS AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN BAKERY AND CHICKEN AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS IN BAKERY AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD OF FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELD NEEDED IN CHICKEN AREA ABOVE PREP TABLE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • MENS TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE AND IN NEED OF DETAIL CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKS AT 3 COMPARTMENT SINK FAUCET IN MEAT DEPARTMENT IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL UNNECESSARY CLUTTER IN CHICKEN AREA MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  10. Réinspection de la plainte

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
    • 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. PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
  11. Plainte abrégée

    8 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND 30 FRUIT FLIES THROUGHOUT WALLS, CEILING, DISPLAY CASE, BAKERY RACK, AND CARRY OUT CONTAINERS AT BAKERY AREA. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA, AND BAKERY. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
    • 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. PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
  12. Réinspection de la plainte

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE LIGHT BULBS AT BAKERY AND MEAT/SEAFOOD AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY, REPAIR LEAKS AT FAUCET NECK AT THREE COMPARTMENT SINKS IN BBQ KING PREP AREA, AND BAKERY. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN SEAFOOD/MEAT AREA.
    • 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. PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
  13. Plainte

    11 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE WALK-IN COOLER: 24 INDIVIDUALLY WRAPPED STICKY RICE AT 82.5-101.3F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. INSTRUCTED TO KEEP HOT FOODS AT 140F AND ABOVE AND COLD FOODS AT 40F AND BELOW. APPROXIMATE VALUE $72.00. CRITICAL 7-38-005(A) ISSUED.
    • 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. FOUND INTERIOR OF MEAT SLICER AND BLADE ENCRUSTED WITH DRIED MEAT IN CONTACT WITH FRESH MEAT. INSTRUCTED TO CLEAN AND SANITIZE MEAT SLICER/BLADE AND MAINTAIN AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. SERIOUS 7-38-005(A) ISSUED.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM INSPECTION #231389 ON 06/02/10 NOT CORRECTED: #32 REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS, #33 CLEAN INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERTION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY BUILDUP, #34 INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS IN SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP, #36 REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA, #41 REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA. SERIOUS 7-42-090 ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS IN BAKERY AND REPACKAGED FROZEN FOOD ITEMS AT FREEZERS ON GROCERY SIDE. LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPAIR CRACKED GLASS SLIDING DOOR AT SEAFOOD DISPLAY COOLER. REMOVE ALL CARDBOARD LINING FROM SHELVES/RACKS/PALLETS AT GROCERY AREA, BAKERY, AND WALK-IN COOLERS/FREEZERS. REMOVE BROKEN FOOD TRAYS INSIDE BAKED GOODS DISPLAY CASE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND SANITIZE THE FOLLOWING: SHELVES AT GROCERY AREA, PRODUCE PREP AREA, SEAFOOD AREA, AND BAKERY PREP AREA. CLEAN FAN GRIDS INSIDE BAKERY REFRIGERATIOR AND INSIDE WALK-IN COOLER. CLEAN EQUIPMENT INSIDE BBQ KING AREA, CLEAN INTERIOR OF HAND WASH SINK IN MEAT PREP AREA, UNDER, AROUND ALL EQUIPMENT IN BAKERY PREP AREA AND REAR WAREHOUSE.
    • 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. PROVIDE CEILING PANEL FOR MISSING SECTION IN BBQ KING PREP AREA, CLEAN SOILED CEILING PANELS AT MEAT/SEAFOOD PREP AREA/BAKERY AND OR REPLACE SAME. CLEAN WALLS AT PREP AREAS AT UPPER AND LOWER WALLS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE LIGHT BULBS AT VENTILATION HOOD AT BAKERY, MEAT/SEAFOOD AREA, AND STORAGE ROOMS ON 2ND FLOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE WORKING VENTILATION AT VENTILATION HOOD AT BAKERY PREP AREA. PROVIDE SINK STOPPER AT THREE COMPARTMENT SINK AT BAKERY.
    • 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. PROVIDE INTERNAL THERMOMETER FOR HOT HOLDING UNIT AT BAKERY.
    • 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. PROVIDE CONTAINER WITH SANITIZING SOLUTION FOR ICE SCOOP AT ICE MACHINE IN SEAFOOD AREA.
  14. Réinspection de la plainte

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • WALK-IN COOLER AT 44.7F. INSTRUCTED TO MAINTAIN AT 40F AND BELOW AT ALL TIMES. WORK ORDER FROM U.S. REFRIGERTION ENCLOSED WITH REPORT. CRITICAL 7-38-005 (A)-NO CITATION ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS AND PROVIDE SPLASH GUARD AT HAND WASH SINK AT SEAFOOD AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR PANEL OF ICE MACHINE, INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERATION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY BUILDUP.
    • 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. INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS AT SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR WALL BASE IN POOR REPAIR AT GROCERY SIDE BY CASHIERS AND CRACKED WALL TILE UNDER THREE COMPARTMENT SINK IN BAKERY PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR LEAKS UNDER HAND WASH SINKS IN SEAFOOD AND AT HANDLE AT UTILITY SINK. INSTRUCTED TO INSTALL HAND WASHING SINK AT PRODUCE PREP AREA. REPAIR UNUSED HAND WASH SINK IN EMPLOYEE BREAK ROOM AND OR REMOVE SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA.
  15. Plainte

    9 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. FOUND DRY SAUSAGES AND DRY SALTED DUCKS HANGING ON METAL HOOKS IN OPEN AIR ON TOP OF DISPLAY COOLER AT BUTCHER AREA WITHIN CUSTOMER REACH-NO SNEEZE GUARD NOR COVER TO PROTECT SAID PRODUCTS FROM CUSTOMER MISHANDLING AND CONTAMINANTS. INSTRUCTED TO PROVIDE ENCLOSED UNIT AND OR SNEEZE GUARD TO PROTECT SAID PRODUCTS. SERIOUS 7-38-005 (A) ISSUED. MANAGER REMOVED SAID PRODUCTS AND PLACED INTO DISPLAY COOLER AT THIS TIME. HELD FOR INSPECTION TAG PLACED ON PRODUCTS AND INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION FROM CERTIFIED MEAT LABORATORY REGARDING HOLDING PRODUCT AT ROOM TEMPERATURE.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #153867 ON 04/16/09 NOT CORRECTED: #30 MUST LABEL AND DATE ALL CONTAINERS HOLDING PASTRIES OR PACKAGED ITEMS THROUGHOUT WITH NAME, ADDRESS, AND INGREDIENTS AT ALL TIMES. #32 MUST PAINT ALL RUSTY FOOD AND NON FOOD SURFACES IN PREP AREAS, STORAGE AREAS,ETC. WITH NON-TOXIC PAINT. #33 MUST CLEAN INTERIOR OF WALK-IN COOLER AT CEILING AND WALLS FREE FROM BLACK RESIDUE. MUST CLEAN INTERIOR OF FISH/SEAFOOD HOLDING UNITS. #34 MUST DETAIL CLEAN FLOORS AND FLOOR CORNERS THROUGHOUT ENTIRE PREMISES I.E. KITCHEN AREA, BAKERY AREA, STORAGE SHELVES, CASH REGISTER AREA, BAKERY CASH REGISTER AREA, HARD TO REACH AREAS, STORED AREAS, ETC.) MUST ELEVATE ITEMS SIX INCHES OFF FLOORS. #35 MUST PAINT SOILED WALLS THROUGHOUT ENTIRE STORE WITH NON-TOXIC PAINT-UPPER AND LOWER SECTIONS. #38 MUST CLEAN VENTS IN PREP KITCHEN AND WASHROOMS. #41 MUST ORGANIZE CLUTTER IN AREAS AND MAINTAIN. SERIOUS 7-42-090 ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE AND OR RESURFACE CUTTING BOARDS AT SEAFOOD/MEAT AREA TO REMOVE DEEP DARK GROOVES. DEFROST CHEST FREEZERS AND PROVIDE SPLASH GUARD AT HAND WASH SINK AT SEAFOOD AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR PANEL OF ICE MACHINE, INTERIOR OF HAND WASH SINK IN EMPLOYEE BREAK ROOM, WALLS AROUND UTILITY SINK, INTERIOR OF REFRIGERATION UNITS AT GROCERY SECTION TO REMOVE FOOD DEBRIS AND SPILLS, BAKERY PANS WITH HEAVY BUILDUP.
    • 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. INSTRUCTED TO CLEAN FLOOR DRAINS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE FLOOR DRAIN COVERS AT SEAFOOD AREA AND BY ICE MACHINE. CLEAN FLOORS INSIDE WALK-IN FREEZER AND REMOVE ICE BUILDUP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR WALL BASE IN POOR REPAIR AT GROCERY SIDE BY CASHIERS AND CRACKED WALL TILE UNDER THREE COMPARTMENT SINK IN BAKERY PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE LIGHT BULBS AT VENTILATION HOOD AND DISPLAY CASE AT BAKERY,AT MEAT/SEAFOOD PREP AREA, INSIDE WALK-IN COOLER/WALK-IN FREEZER, CLEAN LIGHT SHIELDS IN BAKERY DISPLAY CASES, REPLACE CRACKED AND STAINED LIGHT SHIELDS AT MEAT AND BAKERY PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR LEAKS UNDER HAND WASH SINKS IN SEAFOOD AND BAKERY PREP AREAS AND AT HANDLE AT UTILITY SINK. INSTRUCTED REPAIR SLOW DRAINING THREE COMPARTMENT SINK AT BAKERY PREP AREA. INSTRUCTED TO INSTALL HAND WASHING SINK AT PRODUCE PREP AREA. REPAIR UNUSED HAND WASH SINK IN EMPLOYEE BREAK ROOM AND OR REMOVE SAME. INSTRUCTED TO PROVIDE WORKING VENTILATION ABOVE OVENS AND WOKS AT BAKERY PREP AREA. INSTRUCTED TO REMOVE LARGE STEAM PANS/POTS THAT ARE UNABLE TO FIT INTO THREE COMPARTMENT SINK AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE SIZE OF LARGEST EQUIPMENT/UTENSILS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE MILK CRATES THROUGHOUT PREMISES-BEING USED TO STORE PRODUCTS, CLEAN AROUND OUTSIDE GARBAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE THROUGHOUT PREMISES AND BBQ KING AREA.

Établissements inspectés à proximité

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