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ROSEBUD CAFE

1500 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Résumé des inspections

ROSEBUD CAFE a été inspecté 22 fois par Chicago Department of Public Health depuis le 4 mars 2010. La dernière inspection, le 5 mai 2026, a relevé 4 infractions.

1 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 4 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Protection des aliments contre la contamination.

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 5 fois dans 4 inspections distinctes, la plus récente le 21 décembre 2021. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 8 août 2022. Par exemple : ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE

  • 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 5 mai 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 29 août 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 21 décembre 2021. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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. Toiles

    4 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MISSING SPLASHGUARD INBETWEEN HANDWASH SINK AND 3-COMPARTMENT SINK IN BAR AREA. INSTD TO PROVIDE SAME AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • PREP SINK LEAKING IN MAIN PREP AREA. INSTD TO REPAIR AND MAINTAIN SAME
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MISSING COVER ON TRASH RECEPTACLE IN EMPLOYEE TOILET ROOM. INSTD TO PROVIDE COVER AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • HOLE IN WALL ACROSS FROM EMPLOYEE TOILET ROOM. INSTD TO REPAIR AND MAINTAIN SAME. PEELING PAINT ON WALL AND PIPE NEXT TO HANDWASH SINK IN REAR IMMEDIATELY OUTSIDE EMPLOYEE TOILET ROOM. INSTD TO REPAIR AND MAINTAIN SAME
  2. Toiles

    1 infraction

    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • REPLACE THE CRACKED LIGHT SHIELDS IN THE FOOD PREP AREA.
  3. Toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER, LIGHT SHIELDS IN THE COOKING AREA, AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS, AND CEILING/WALL VENTS.
  4. Plainte

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK LOCATED ON COOK LINE AND AT THE BAR. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKET ON PREP COOLER ON COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO COVERED WASTE RECEPTACLES INSIDE THE UNISEX EMPLOYEE (KITCHEN) WASHROOM AND THE WOMEN'S CUSTOMER WASHROOMS. MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SLIGHT LEAK COMING FROM CEILING IN BASEMENT NEAR BAG-IN-A-BOX SOFT DRINK SYSTEM. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED 2 BURNT-OUT LIGHTBULBS IN THE HALLWAY ABOVE THE EMPLOYEE TOILET ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  5. Plainte

    0 infraction

  6. Toiles

    4 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS - THE ADVISORY IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED MANAGEMENT TO ADD A DISCLOSURE STATEMENT TO THE CURRENT ADVISORY THAT SAYS, "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS. " PRIORITY FOUNDATION 7-38-005. MANAGEMENT UPDATED MENUS WITH A DISCLOSURE STATEMENT AT THE TIME OF INSPECTION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARDBOARD BEING USED AS SHELF LINER IN THE 1ST FLOOR DRY STORAGE ROOM. MUST REMOVE CARDBOARD AND PROVIDE SHELVING THAT IS NON-ABSORBENT AND EASILY CLEANABLE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND NO MOP SINK ON SITE. INSTRUCTED MANAGEMENT THAT AT LEAST ONE SERVICE SINK (MOP SINK) OR CURBED CLEANING FACILITY EQUIPPED WITH A FLOOR DRAIN SHALL BE PROVIDED FOR THE CLEANING OF MOPS AND DISPOSAL OF MOP WATER/SIMILAR LIQUID WASTE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED WASTE RECEPTACLES INSIDE THE UNISEX EMPLOYEE (KITCHEN) WASHROOM AND THE WOMEN'S CUSTOMER WASHROOMS. MUST PROVIDE.
  7. Réinspection des toiles

    1 infraction

    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13- OBSERVED NO ALLERGEN TRAINING ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  8. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SINK LOCATED AT MAIN PREP LINE WHERE EMPLOYEES CAN WASH HANDS. MUST INSTALL HAND WASHING SINK THAT IS ACCESSIBLE TO MAIN PREP LINE WHERE EMPLOYEES CAN WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED MUSSELS STORED IN CONTAINER WITH TWO SHELLSTOCK TAGS WITH DIFFERENT CERTIFICATION NUMBERS. SHELLSTOCK MUST NOT BE COMMINGLED FROM ANOTHER CONTAINER WITH DIFFERENT ITEMS, CERTIFICATION NUMBERS OR HARVEST DATES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED BATHROOM DOOR NOT SELF CLOSING LOCATED AT BATHROOM IN PREP AREA (1ST FLOOR). MUST INSTALL.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  9. Toiles

    8 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER POSTED IN FACILITY. OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED INCOMPLETE VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND MEATBALLS IN A PAN IN THE KITCHEN @ 54.3F; FOUND FISH @ 73.4F, AND EGGPLANT @ 73.4F IN PREP COOLER ON LEFT. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED TCS FOOD ITEMS (COATED EGGPLANTS, BOILED OCTOPUS, COOKED PASTA, ETC.) ON TRAYS IN WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED INCORRECT CONSUMER ADVISORY ON MENUS. ITEMS STARRED ON MENU ARE NOT UNDERCOOKED OR RAW ITEMS (PORK CHOPS, ETC.) INSTRUCTED TO CORRECT CONSUMER ADVISORY BY ADDED REMINDER (*) NEXT TO ITEMS THAT ARE NOT FULLY COOKED. MUST PROVIDE FOOTNOTE THAT STATES IF ITEMS ARE SERVED RAW OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED UTENSILS (PANS, PLATES, BOWLS, ETC.) STACKED RIGHT SIDE UP IN MIDDLE UNIT NEXT TO COOK LINE. MUST INVERT ALL UTENSILS TO PREVENT CONTAMINATION FROM ABOVE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HOT WATER HAND DOES NOT WORK ON 1 COMP SINK IN UPSTAIRS KITCHEN. MUST REPAIR AND MAINTAIN SAME.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE DUST ACCUMULATION ON CEILINGS AND WALLS NEAR DISH MACHINE, AND OVER COOKING LINE AND ON WALL FAN OVER UTENSIL SHELVES. MUST REMOVE ALL DUST. MUST DETAIL CLEAN AND MAINTAIN THESE AREAS. OBSERVED LARGE GAPS BETWEEN FLOOR TILES IN COOK LINE AREA, AND IN FRONT OF THE 3 COMPARTMENT SINK IN KITCHEN. MUST FILL GAPS/ GROUT TO PREVENT DEBRIS AND LIQUID FROM ACCUMULATING IN THESE AREAS OF FLOORS. ALL FLOORS MUST BE SMOOTH, EVEN AND EASILY CLEANABLE. MUST MAINTAIN SAME. OBSERVED CLEAR LIQUID POOLING ON FLOORS IN WALK IN COOLER AND ON BASEMENT FLOOR. MUST KEEP FLOORS CLEAN AND DRY TO PREVENT PEST HARBORAGE. OBSERVED SEVERAL DEAD COCKROACHES ON FLOOR THROUGHOUT BASEMENT. MUST DETAIL CLEAN AND MAINTAIN SAME.
  10. Empoisonnement alimentaire présumé

    4 infractions

    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED NO SHELLSTOCK TAGS ATTACHED TO BULK CONTAINER OF CLAMS IN WALK IN COOLER LOCATED IN MAIN PREP AREA DURING THE TIME OF INSPECTION. INFORMED MANAGER THAT SHELLSTOCK TAGS MUST REMAIN ATTACHED TO CONTAINER UNTIL IT IS USED AS REQUIRED. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES.MANAGER CORRECTED DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TIME/TEMPERATURE FOR SAFETY FOODS @ IMPROPER COLD HOLDING TEMPERATURES IN MULTIPLE REFRIGERATION UNITS THROUGHOUT THE MAIN PREP AREA DURING THE TIME OF INSPECTION. ( PLEASE SEE VIOLATION #33). THEY ARE AS FOLLOWS... 13LBS OF SALMON @ 51.5F, 27LBS OF PREPARED CHICKEN @55.1F, 10 LBS CHOPPED GARLIC AND OIL @55.0F, 15LBS OF VEAL/CHICKEN BRATS @56.1F, 7LBS OF SEA BASS @54.2F, 6LBS OF WHITE FISH @ 50.3F, 4LB OF VEAL PARMESAN @50.0F. THE FOLLOWING ITEMS FOUND IN SALAD PREP UNIT.. 7LBS OF COOKED OCTOPUS @56.3F, 3LBS OF COOKED CALAMARI @56.3F, 6 LBS OF LEAFY SPINACH @ 60.1F, 2 GALLONS OF HOUSE DRESSINGS @59.9F, 12LBS OF SEAFOOD ITEMS IN SALAD PREP COOLER RANGING BETWEEN 49.0F AND 52.0F. ALL SAID ITEMS WERE VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. PER MANAGER ALL DISCARDED FOOD ITEMS TOTALED $693.40. INSTRUCTED MANAGEMENT TO MAINTAIN ALL COLD HELD ITEMS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED TCS FOOD ITEMS (COATED EGGPLANTS, SHRIMP SCAMPI SHRIMP, COOKED PASTA, STUFFED ARTICHOKE, ETC) ON SITE IN REFRIGERATION UNITS THROUGHOUT DURING TIME OF INSPECTION WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN.MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED 3 REFRIGERATION UNITS IN MAIN PREP AREA AT IMPROPER TEMPERATURES. NOTED SALAD PREP REFRIGERATOR @ 63.0F, REFRIGERATION/COLD HOLD UNIT NEXT TO COOK LINE/GRILL @ 55.0F, AND REFRIGERATION UNIT NEXT TO 1 COMPARTMENT SINK IN PREP AREA @ 53.7F. ALL SAID UNITS HAD TCS FOODS AT IMPROPER TEMPERATURES STORED INSIDE. MANAGER DISCARDED ALL FOOD ITEMS DURING TIME OF INSPECTION, UNITS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO DISCONTINUE USE OF UNITS AND USE WALK IN COOLER FOR TCS FOOD COLD HOLDING. MUST REPAIR UNITS TO MAINTAIN PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  11. Toiles

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CLEAN ALL STORAGE RACKS TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST DETAIL CLEAN INTERIOR OF REACH IN COOLERS TO REMOVE ALL DEBRIS AND FOOD SPILLS. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST DETAIL CLEAN OUTER AREAS OF AL FOOD EQUIPMENT TO REMOVE ALL FOOD BUILD UP AT 1ST AND 2ND FLOORS. CORRECT AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FAUCET AT THE 3 COMPARTMENT SINK IN NEED OF REPAIR. LEAKS MUST CORRECT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN 1ST AND 2ND FLOOR PREP AREAS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
  12. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST DISCONTINUE USING MILK CRATES AS STORAGE RACKS THROUGHOUT PREP AREA, DRY STORAGE, AND WALK IN COOLER & FREEZER. PROVIDE THE PROPER RACKS FOR FOOD STORAGE. ALSO, REMOVE RUST FROM STORAGE RACKS IN WALK-IN FREEZER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REPAIR FLOOR IN WALK-IN FREEZER, FLOOR IN POOR REPAIR. ALSO, REPLACE MISSING WOOD IN MIDDLE OF CUSTOMER DINING ROOM ON 1ST FLOOR. FLOORS IN BOTH AREAS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM WALLS AND PIPING NEXT TO THE OVEN. ALSO, REPAIR MISSING WALL TILE IN MENS TOILET ROOM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPLACE BURNED OUT LIGHT IN PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST INCREASE HOT WATER PRESSURE AT EXPOSED HAND SINK AT KITCHEN ENTRANCE.
  13. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOIL ON FOOD EQUIPMENT BY STOVE AREA, INSTRUCTED TO REMOVE, CLEAN AND BETTER MAINTAIN,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • VENTS ABOVE COOKING EQUIPMENT AND INTERIOR OF COOKING FRYER NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BASEMENT FLOOR NOT CLEAN IN CORNERS, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT OUT IN BASEMENT STORAGE AREA, INSTRUCTED TO PROVIDE,
  14. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY SURFACES ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST. INTERIOR PANEL OF ICE MACHINE IN POOR REPAIR, NOT TIGHT FITTING. INSTD TO REPAIR SAME
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL PANELS AT BAR AREA IN POOR REPAIR, DAMAGED, ROTTING SURFACES. INSTD TO REPAIR SAME. UNFINISHED WALLS IN EMPLOYEE TOILET ROOM. INSTD TO REPAIR SAME. WALL BEHIND AND CEILING ABOVE 3-COMPARTMENT SINK WITH DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR SAME. VENTILATION IN EMPLOYEE TOILET ROOM IN POOR REPAIR. INSTD TO REPAIR SAME.
  15. Toiles

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • RAT DROPPINGS (APPROX. 15) NOTED SCATTERED ON FLOOR ALONG WALLBASE IN BASEMENT STORAGE AREA. INSTD TO REMOVE DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY SURFACES ON BOTTOM OF PREP TABLES. INSTD TO REMOVE RUST. INTERIOR PANEL OF ICE MACHINE IN POOR REPAIR, NOT TIGHT FITTING. INSTD TO REPAIR SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL PANELS AT BAR AREA IN POOR REPAIR, DAMAGED, ROTTING SURFACES. INSTD TO REPAIR SAME. UNFINISHED WALLS IN EMPLOYEE TOILET ROOM. INSTD TO REPAIR SAME. WALL BEHIND AND CEILING ABOVE 3-COMPARTMENT SINK WITH DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 3-COMPARTMENT SINK FAUCET LEAKING. INSTD TO REPAIR SAME. VENTILATION IN EMPLOYEE TOILET ROOM IN POOR REPAIR. INSTD TO REPAIR SAME.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTD TO DO SO.
  16. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PAINT RUSTY FLOOR INSIDE WALK-IN FREEZER, AND ALL OTHER RUSTY NON-0FOOD CONTACT SURFACES IN FOOD PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FINISH CLEANING FLOORS IN BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT ALL AREAS ON ALL LEVELS.
  17. Toiles

    8 infractions

    • 17. ALIMENTS POTENTIELMENT DANGEREUX PROFESSIONNELMENT
      • OBSERVED FROZEN CALAMARI BEING IMPROPERLY THAWED SITTING IN STANDING WATER IN 1 COMPARTMENT SINK IN DISHWASHING AREA. Thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40°F or less, or by another approved method. Under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow. SERIOUS VIOLATION 7-38-005(A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OUTER OPENINGS NOT PROTECTED. OUT TAKE FAN IN REAR SALAD PREP AREA NOT SCREENED TO PREVENT INSECT ENTRY. MUST INSTALL A SCREEN. ALSO OBSERVED 6 LARGE FLIES ON PREMISES IN SECOND FLOOR UNUSED PREP AREA, IN BASEMENT STORAGE AREA, BEHIND BAR IN DINING AREA, AND IN MAIN FOOD PREP KITCHEN AREA. MUST ELIMINATE FLIES AND REQUEST VISIT FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PAINT RUSTY FLOOR INSIDE WALK-IN FREEZER, AND ALL OTHER RUSTY NON-0FOOD CONTACT SURFACES IN FOOD PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FOLLOWING: SIDES AND INTERIORS OF ALL COOKING EQUIPMENT(USED AND UNUSED) ON COOKLINE IN MAIN FOOD PREP KITCHEN AREA(OVENS, GRILLS, CABINET INTERIORS OF DEEP FRYERS, ALL CUTTING BOARDS ON PREP TABLES, ALL UNUSED EQUIPMENT IN SECOND FLOOR UNUSED FOOD PREP AREA, FILTERS IN BOTH PREP AREAS, SIDES OF COOLERS(GREAE BUILD-UP), THE EXTERIORS OF THE RUSABLE OIL CONTANERS IN THE BASEMENT, AND THE INTERIOR OF THE LARGE ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT ALL SECTIONS AND AREAS ON ALL FLOORS(INCLUDING BASEMENT) NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(REMOVE DEBRIS, DIRT, AND GREASE BUILD-UP).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL ALL HOLES AND OPENINGS IN WALLS THROUGHOUT ALL AREAS ON ALL LEVELS. CLEAN, PAINT, OR REPLACE ALL STAINED CEILING TILES IN REAR SECTION OF KITCHEN AREA. SEAL ALL LOOSE BASEBOARDS IN KITCHEN AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • RESTORE HOT WATER TO EXPOSED HAND SINK IN SECOND FLOOR PREP AREA WHICH IS CURRENTLY NOT BEING USED.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • PROPERLY STORE ALL ARTICLES 6 INCHES OFF FLOOR IN PAPER GOODS STORAGE AREA.
  18. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST PROVIDE A COVER FOR THE CONSUMABLE ICE BIN BEHIND THE BAR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN INTERIOR OF COOLERS AND ALL EQUIPMENT IN THE SECOND FLOOR PREP AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS IN PREP AREAS,STORAGE AREAS,UNDER EQUIPMENT AND ALONG WALLS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROPERLY INSTALL AN EXPOSED HAND SINK IN THE BAR AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • BETTER ORGANIZE CLUTTER IN BASMENT AND 2ND FLOOR STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROVIDE A SANITARY CONTAINER BEHIND THE BAR TO STORE ICE DISPENSING UTENSILS.
  19. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS BEHIND FRYERS,STORAGE AREAS AND IN BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED A FEW HOLE AND OPENINGS INTO WALLS IN EMPLOYEES TOILET ROOM. MUST SEAL ALL OPENING WHERE EVER NEEDED TO PREVENT RODENT ENTRY POINTS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  20. Toiles

    8 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. MUST INVERT ALL MULTI-USE UTENSILS, PLATES, POTS, PANS, ETC., AT ALL TIMES TO BE PROTECTED FROM CONTAMINATION UNTIL 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.MUST REPAIR/REPLACE FREEZER DOOR AS WELL AS THE GASKET AT MAIN KITCHEN. FREEZER DOOR DOESN'T CLOSE PROPERLY AND IS VERY RUSTED OUT.
    • 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.MUST CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, COOLERS, AND REFRIGERATORS ON PREMISES.
    • 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.MUSR REPAIR ALL CRACKED FLOOR TILES IN THE MAIN KITCHEN AREA. MUST RESEAL/CAULK ENTIRE FLOOR AT MAIN KITCHEN COOKING LINE.MUST CLEAN BASEMENT FLOOR TO REMOVE EXCESS DUST AND DEBRI.
    • 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.MUST REPAIR/SEAL LARGE HOLE IN THE WALL BEHIND MAIN BAR DOOR.MUST CLEAN WALLS BEHIND MAIN KITCHEN COOKING LINE TO REMOVE FOOD SPLASHES AND DEBRIS.
    • 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 REPAIR LEAKY FAUCET HANDLE BASE AT 1COMP SINK IN REAR PREP 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.MUST PROVIDE THERMOMETERS AT ALL COOLERS, FREEZERS AND REFRIGERATORS AT ALL TIMES.
    • 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.MUST PROVIDE AN ICE RECEPTACLE FOR ICE DISPENSING UTENSILS AT THE MAIN FRONT BAR AND IN THE REAR KITCHEN PREP AREA.MUST CLEAN EXHAUST HOOD AT KITCHEN.
  21. Toiles

    5 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THE HIGH TEMPERATURE DISH MACHINE HAS A 136 F FINAL RINSE TEMPERATURE DURING DISH WASHING AT THIS TIME. THE BOOSTER HEATER WAS TURNED ON AND AFTER A FINAL RINSE TEMPERATURE OF OVER 180 F (190 F) WAS FOUND, ALL PREVIOUSLY WASHED DISHES WERE RUN THRU A FULL SANITIZING CYCLE. CORRECTED DURING INSPECTION. THE THREE COMPARTMENT SINK HAD NO SANITIZER IN THE DISPENSER OR THE SANITIZING COMPARTMENT OF THE SINK, SINK WAS REPLENISHED AND A 200 PPM QUATERNARY AMMONIA RINSE WAS SET UP AT THE TIME OF THIS INSPECTION.
    • 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. THE WALK IN COOLER SHELVES ARE RUSTY AND UNSANITARY, REPLACE THE UNSANITARY COOLER SHELVING. THE CUTTING BOARD DRYING RACKS ARE GREASY, WASH, RINSE AND SANITIZE THE DRYING RACKS.
    • 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. THE FLOOR UNDER AND AROUND THE PASTA STATION IS DAMAGED AND UNSANITARY, CLEAN AND RESEAL THE FLOOR AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 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. THE WALL CORNER IN THE PASTA STATION WEST WALL IS DAMAGED AND UNSANITARY, AND THE BASEMENT STORAGE CEILING IS FALLING DOWN. CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THERE IS NO SANITARY DIPPING WELL FOR SCOOPED ICE CREAM SERVICE, INSTALL A SANITARY DIPPING WELL.
  22. Empoisonnement alimentaire présumé

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • The ladles have a dirty buildup inside that needs to be scrubbed clean.
    • 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. Wash, rinse and sanitize the dishroom tables and shelves that have a dirty buildup underneath.
    • 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. The kitchen hood has dripping grease above the cooking spaces, clean off the grease 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. The kitchen and dish room floors are damaged and dirty. Repair the floors so they are smooth, sanitary and easy to maintain on a daily basis.
    • 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. Repair the rough cement board behind the bar so it is smooth and sanitary.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • The ice bin in the bar has dirty soda lines which need to be separated from the consumable ice.

Établissements inspectés à proximité

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