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SAI CAFE

2010 N SHEFFIELD AVE, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

SAI CAFE a été inspecté 23 fois par Chicago Department of Public Health depuis le 12 mars 2010. La dernière inspection, le 15 juillet 2024, n'a relevé aucune infraction.

9 des 23 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, Protection des aliments contre la contamination et Nettoyage et désinfection.

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 6 inspections distinctes, la plus récente le 5 février 2019. Par exemple : MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE

  • 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 7 fois dans 5 inspections distinctes, la plus récente le 15 mai 2020. 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 6 fois dans 3 inspections distinctes, la plus récente le 15 mai 2020. 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 une fois le 23 août 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé une fois le 28 juin 2016. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

23 inspections

  1. Toiles

    0 infraction

  2. Non-inspection

    0 infraction

  3. Toiles

    3 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED PAINT CHIPPING ON CEILING ABOVE 3-COMPARTMENT SINK IN DISH WASHING ROOM. MUST REPAIR.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN DUSTY VENTS AT VENTILATION HOOD.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ALLERGEN TRAINING IS INCOMPLETE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  4. Toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GREASE AT EXTERIOR OF COOKING EQUIPMENT AND FILTERS ABOVE COOKING EQUIPMENT, IN BOTH PREP AREAS.CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAKING FAUCET AT THREE COMPARTMENT SINK, REPAIR ISSUE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REPAIR GAP ON FLOOR IN FRONT OF THREE-COMPARTMENT SINK. REPLACE FLOOR TILES UNDER PREP TABLE AT FRONT KITCHEN. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE
  5. Toiles

    0 infraction

  6. Toiles

    6 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST REMOVE DISPOSABLE TAKE OUT FOOD CONTAINERS FROM UNDER THE WASTE PIPE. ENCASE PIPE OR REMOVE SAID CONTAINERS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • PIECES OF WOOD STORED UNDER THE CUTTING BOARDS AT SUSHI AREA MUST BE REPLACED. SURFACE MUST BE SMOOTH ,CLEANABLE AN NON-ABSORBENT MATERIAL
    • 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,INCLUDED INSIDE THE WALK-IN COOLER IN BASEMENT -
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF THE REACH-IN COOLERS AT SUSHI AREA.REMOVE /REPLACE. SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE WHITE CHEST FREEZER.PROVIDED A FOOD GRADE BAGS OR CONTAINERS WITH LIDS
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAKING FAUCET AT HANDWASHING SINK(SUSHI AREA),AT THREE COMPARTMENT SINK AND ON TWO COMPARTMENT SINK.REPAIR AND MAINTAIN.
  7. Réinspection des toiles

    0 infraction

  8. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT ALL HAND SINKS AT: -SUSHI STATION -WAITRESS STATION -HOT LINE -CUSTOMER/EMPLOYEE RESTROOMS INSTRUCTED MANAGER TO INSTALL HAND SIGNAGE. MAINTAIN AT ALL TIMES.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT TIME AND TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): -COOKED MARINATED EEL FISH, STORED 2 IN PLASTIC CONTAINER, STORED IN REAR PREP LINE PREP COOLER AREA -SHREDDED CARROTS, IN 1 PLASTIC CONTAINER, STORED IN FRONT SUSHI LINE PREP COOLER/AREA -JULIENNED CUCUMBERS, IN PLASTIC CONTAINER, STORED IN FRONT SUSHI LINE PREP COOLER/AREA -MAYO SAUCE, STORED IN 2 PLASTIC SQUEEZE BOTTLE, STORED IN FRONT SUSHI LINE PREP COOLER/AREA -SESAME OIL STORED IN 1 PLASTIC SQUEEZE BOTTLE, ETC., STORED IN FRONT SUSHI LINE PREP COOLER/AREA NOT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED #7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. 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 DOOR COOLER AT, PREP AREA ADJACENT TO WAITRESS STATION, AT IMPROPER TEMPERATURE OF 53.8F. AT TIME OF INSPECTION NO TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS WERE STORED IN SAID UNIT. UNIT WAS TAGGED. INSTRUCTED MANAGER TO SERVICE UNIT AND ENSURE UNIT MAINTAINS TEMPERATURE OF 41F OR LESS. PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE AT SUSHI STATION DISPLAY CASE. INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER MEASURING DEVICE AT SUSHI STATION DISPLAY CASE. MAINTAIN AT ALL TIMES.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASH GUARD AT LEFT AND RIGHT SIDES OF HAND SINK ADJACENT TO WAITRESS STATION AND PREP AREA. INSTRUCTED MANAGER TO INSTALL SPLASH GUARDS IN SAID AREA.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED PRE SET GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT: -DINNING ROOM AREA NOT PROTECTED AND -BAR AREAS INFORMED MANAGER THAT PRE SET CUTLERY AND GLASS WARE STORED UPRIGHT ON TABLES MUST BE PROTECTED DURING STORAGE FROM CONTAMINATION. INSTRUCTED MANAGER TO STORE GLASS WARE ITEMS ON TABLES INVERTED OR UPSIDE DOWN AND TO STORE FLATWARE IN DINNER LINENS TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR STORAGE ROOM AND BASEMENT STORAGE ROOMS ALSO OBSERVED BOTTOM OF FOOD PREP TABLES RUSTED MUST REPAINT OR REPLACE. MUST USE NON TOXIC PAINT. OBSERVED PREP TABLE IN PREP AREA ADJACENT TO WAITRESS STATION AND 3 COMPARTMENT SINK WITH RUST ON SHELVING UNIT. INSTRUCTED MANAGER TO RESURFACE AND OR REPLACE SHELVING UNIT.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET IN REAR PREP AREA AND BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET. MAINTAIN AT ALL TIMES.
  9. Toiles

    0 infraction

  10. Toiles

    9 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(A)(A)THE PERSON IN CHARGE UNABLE TO PROVIDE A HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY. PRIORITY FOUDATION VIOLATION 7-38-012. NONCITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 PERSON IN CHARGE UNABLE TO PRODIDE A PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO A VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND CMAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(C):(C) OBSERVED READY TO EAT FOOD ITEMS INSIDE PREP COOLERS AND INSIDE WALK-IN COOLER NOT DATED MARKED. MUST DATE MARK AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11(A) MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDERCOOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS(SUSHI)PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 OBSERVED ITEMS IN LIQUOR ROOM IN BASEMENT NOT ELEVATED 6INCHES OFF FLOOR/WALL. MUST ELEVATE ITEMS AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-201.11 OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR STORAGE ROOM AND BASEMENT STORAGE ROOMS ALSO OBSERVED BOTTOM OF FOOD PREP TABLES RUSTED MUST REPAINT OR REPLACE. MUST USE NON TOXIC PAINT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED GREASE BUILD UP ON SIDES OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED GREASE BUILD UP VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12(A) OBSERVED DIRT AND DEBRIS ON WALL BEHIND DISHMACHINE AND PREP TABLES. MUST CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367. OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING REQUIREMENTS.
  11. Toiles

    0 infraction

  12. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR RUST ON RACKS IN WALK IN COOLER, AND IN REAR PREP AREA. DISCONTINUE USE OF GROCERY BAGS TO STORE FOOD IN COOLERS. ALSO, REPLACE CUTTING BOARDS IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REPAIR FLOOR IN PREP AREA, LEVEL OFF FLOORS SO THEY ARE SMOOTH AND EASILY CLEANABLE. CLEAN FLOOR NEAR REAR EXIT DOOR, AND FLOORS UNDER HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPAIR PEELING PAINT ON WALLS IN PRIVATE DINING ROOM. ALSO, REPAIR STAIN CEILING TILES IN MEND TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY PIPE AT 1-COMP SINK IN REAR PREP. INSTRUCTED TO MAINTAIN.
  13. Toiles

    0 infraction

  14. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ALUMINUM FOIL BEING USED TO STORE SAUCE TRAYS ABOVE THE PREP TOP COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE SHELF NEAR THE UPSTAIRS CHEST FREEZER. INSTRUCTED TO REMOVE THESE MATERIALS AND MAINTAIN ALL FOOD STORAGE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED BUILD UP OF PARTICULATE MATTER AND DEBRIS UNDER THE TABLES IN THE BUS BOY STATION. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN ALL FLOORS WHERE RAT DROPPINGS WERE NOTED. OBSERVED BOXES OF DISHWARES STORED ON THE FLOOR IN THE MAIN BASEMENT STORAGE ROOM. INSTRUCTED TO STORE ALL FOOD AND FOOD EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HEAVY ACCUMULATION OF DUST AND OILY RESIDUE ON THE HOOD ABOVE THE MAIN COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A LEAK AT THE WATER SUPPLY PIPING NEAR THE WALL UNDER THE MAIN KITCHEN 3 COMPARTMENT SINK (NEXT TO THE DISH MACHINE). NOTED THAT THE BASEMENT EMPLOYEE RESTROOM TOILET CONSTANTLY RUNS. INSTRUCTED TO REPAIR ALL LEAKS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED MISSING THERMOMETERS IN THE CHEST AND REACH IN FREEZERS THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE.
  15. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF RODENT ACTIVITY ON SITE. NOTED APPROX. 40 RODENT DROPPINGS THROUGHOUT THE UTILITY ROOM IN THE BASEMENT AND APPROX. 35 RODENT DROPPINGS IN THE MAIN BASEMENT STORAGE ROOM. INSTRUCTED TO ELIMINATE ALL RODENT ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS CITATION ISSUED: 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ALUMINUM FOIL BEING USED TO STORE SAUCE TRAYS ABOVE THE PREP TOP COOLER. OBSERVED CARDBOARD BEING USED TO LINE THE SHELF NEAR THE UPSTAIRS CHEST FREEZER. INSTRUCTED TO REMOVE THESE MATERIALS AND MAINTAIN ALL FOOD STORAGE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED BUILD UP OF PARTICULATE MATTER AND DEBRIS UNDER THE TABLES IN THE BUS BOY STATION. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN ALL FLOORS WHERE RAT DROPPINGS WERE NOTED. OBSERVED BOXES OF DISHWARES STORED ON THE FLOOR IN THE MAIN BASEMENT STORAGE ROOM. INSTRUCTED TO STORE ALL FOOD AND FOOD EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HEAVY ACCUMULATION OF DUST AND OILY RESIDUE ON THE HOOD ABOVE THE MAIN COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A LEAK AT THE WASTE PIPING ON THE RIGHTMOST SIDE OF THE BAR 3 COMPARTMENT SINK. OBSERVED A LEAK AT THE WATER SUPPLY PIPING NEAR THE WALL UNDER THE MAIN KITCHEN 3 COMPARTMENT SINK (NEXT TO THE DISH MACHINE). NOTED THAT THE BASEMENT EMPLOYEE RESTROOM TOILET CONSTANTLY RUNS. INSTRUCTED TO REPAIR ALL LEAKS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NOTED MISSING THERMOMETERS IN THE CHEST AND REACH IN FREEZERS THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE.
  16. Toiles

    0 infraction

  17. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY SHELVING AT BOTTOM SHELF OF TABLE NEXT TO SMALL 3 COMPARTMENT SINK WHEN YOU FIRST ENTER KITHCEN. RESURFACE AND MAINTAIN SHELF TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY SHELF NEXT TO COOKING LINE AND REACH IN FREEZER. RESURFACE TO SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LEAKING WATER LINE LEAKING AT TOILET IN BASEMENT. REPAIR LEAKING WATER LINE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED LEAKING FAUCETS AT 3 COMPARTMENT SINK NEXT TO DISHWASHER LEAKING FROM HANDLES. REPAIR AND MAINTAIN HANDLES.
  18. Réinspection des toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REGROUT THE FLOOR TILES NEAR THE REAR PREP AREA EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING OF THE REAR PREP AREA.
  19. Toiles

    7 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1198918 ON 6/14/13 NOT CORRECTED: 32/01 - BROKEN DOOR HINGE ON COOKS LINE COOLER, DOOR FALLS OFF. MUST REPAIR. LID OF KITCHEN BOX FREEZER CRACKED/BROKEN WITH EXPOSED INSULATION. MUST REPLACE. 34/01 - DAMAGED/BROKEN FLOOR TILES IN DISH MACHINE AREA AND ENTRANCE TO KITCHEN IN PANTRY AREA. MUST REPAIR. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED HOLE IN THE STAINLESS STEEL BOTTOM SHELF OF PREP TABLE NEXT TO THE DISHROOM 3 COMPARTMENT SINK. MUST REPLACE. REPLACE THE CRACKED COVER FOR THE DRY STORAGE CONTAINER IN THE BASEMENT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE GREASE ON THE TOP OF THE BROILER AND THE GAS PIPES CONNECTED TO THE BROILER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REGROUT THE FLOOR TILES NEAR THE REAR PREP AREA EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE GREASE ON THE WALLS BEHIND THE WOK STATION AND STOVE. SCRAPE AND REPAINT THE CHIPPED PAINT ON THE CEILING OF THE REAR PREP AREA. REPAIR THE OPENING AT THE WALL UNDER THE 3 COMPARTMENT SINK IN THE DISHROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE FRONT PREP AREA OF THE KITCHEN. REPAIR THE SINK STOPPER LEVER FOR THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE DISHROOM.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A THERMOMETER INSIDE OF ALL SUSHI PREP COOLERS.
  20. Toiles

    7 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • KNIVES FOUND IMPROPERLY STORED BETWEEN WALL AND PREP TABLE, WALL AND ELECTRICAL CONDUITS. MUST PROPERLY STORE KNIVES.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • TORN RUBBER DOOR GASKETS ON SUSHI PREP COOLERS. MUST REPLACE. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT ON COOKS LINE. BROKEN DOOR HINGE ON COOKS LINE COOLER, DOOR FALLS OFF. MUST REPAIR. LID OF KITCHEN BOX FREEZER CRACKED/BROKEN WITH EXPOSED INSULATION. MUST REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXCESSIVE GREASE AND DUST DRIPPING FROM EXHAUST HOOD ON COOKS LINE. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DAMAGED/BROKEN FLOOR TILES IN DISH MACHINE AREA AND ENTRANCE TO KITCHEN IN PANTRY AREA. MUST REPAIR. FLOOR UNDER COOKS WOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WATER DAMAGED CEILING TILES IN MENS WASHROOM. MUST REPLACE. HOLE IN CEILING ABOVE KITCHEN MOP SINK. MUST SEAL/REPAIR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • BROKEN VENTILATION IN LADIES WASHROOM. MUST REPAIR.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • SUSHI PREP LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  21. Suspected Food Poisoning Re-inspection

    0 infraction

  22. Empoisonnement alimentaire présumé

    14 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. OBSERVED RICE IN WARMER/COOKER AT 92.3F. ALL DISCARDED. MANAGEMENT STATES LESS THAN A POUND DISCARDED. OBSERVED APPROXIMATLY 1/4 OF CONTAINER OF COOKED RICE.
    • 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 BLACK SLIME SUBSTANCE INSIDE ICE MACHINE UPPER PANEL WATER RESERVOIR WHERE ICE IS BEING MADE. ALL ICE DISCARDED.MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL INSPECTED AND TAG REMOVED BY C.D.P.H.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED THE FOLLOWING HAND WASHING FACILITIES NOT MAINTAINED. COOKS LINE SINK WITH NO PAPER TOWEL, USED LINEN HANGING TO DRY AND CLEANING SCRUBBERS STORED INSIDE. SUSHI BAR SINK WITH FOOD PAN INSIDE. EMPLOYEE WASHROOM WITH NO PAPER TOWEL. MANAGEMENT REMOVED ALL.
    • 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. OBSERVED THE FOLLOWING FOODS NOT PROTECTED: RAW EGGS BEING STORED IN PREP COOLER ABOVE UNCOVERED READY TO EAT LETTUCE. RAW EGGS BEING STORED IN WALK IN COOLER ABOVE GINGER DRESSING. MANAGEMENT REMOVED.
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. EMPLOYEE WASHROOM FACILITIES INADEQUATE. OBSERVED WASTE WATER SEEPING FROM UNDER DOOR SWEEP OF LOCKED DOOR INSIDE WASHROOM.WATER SMELLING OF SEWAGE. MANAGEMENT STATES HE HAS NO KEY. TOLIET DOES NOT FLUSH. INSTRUCTED TO REPAIR TOLIET, REPAIR ANY LEAKS. REMOVE WASTE WATER AND PROVIDE ACCESS TO LOCKED DOOR UPON RE-INSPECTION. INSTRUCTED NOT TO USE WASHROOM AND MUST USE 1ST FLOOR CUSTOMER WASHROOM.
    • 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 NOT USE CLOTH LINEN AS FOOD COVER IN COOLERS.
    • 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.COOKS LINE COOLER DOOR REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR WITH CLEANABLE SURFACE. MUST NOT USE TIN FOIL AS LINER FOR SHELVES. MISSING FAN GUARD IN WALK IN FREEZER. MUST REPLACE.
    • 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 BULK FOOD FLOUR CONTAINER 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. FLOORS IN THE FOLLOWING WITH BROKEN/MISSING TILES AND IN POOR REPAIR: UNDER SMALL THREE COMPARTMENT SINK, IN EMPLOYEE WASHROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. WALLS IN THE FOLLOWING WITH HOLES, OPEN CREVICES. AT 1ST FLOOR MOP SINK, EMPLOYEE WASHROOM. WATER DAMAGED CIELING TILES IN MENS WASHROOM MUST REPLACE.
    • 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
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM DOOR MUST BE SELF CLOSING.
    • 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. NO HOT WATER AT LEFT WASHBOWL IN LADIES WASHROOM. MUST PROVIDE.
    • 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 METAL STEM THERMOMETER FOR CHECKING RAW FISH DELIVERY. IE: TUNA.
    • 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. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREA.
  23. Empoisonnement alimentaire présumé

    14 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less.OBSERVED DURING INPECTION COOKED RICE IN WARMER/COOKER AT IMPROPER TEMPERATURE OF 92.3F. RICE 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 UPPER PANEL ICE MACHINES WATER RESERVOIR WITH BLACK SLIME LIKE SUBSTANCE DRIPPING INTO WATER BEING USED TO MAKE ICE. ICE DISCARDED AND MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL CLEANED AND SANITIZED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED THE FOLLOWING EXPOSED HAND WASHING FACILITIES NOT MAINTAINED. COOKS LINE EXPOSED SINK WITH NO SOAP OR HAND DRYING DEVICE ALSO DIRTY LINENS HANGING INSIDE SINK TO DRY AND CLEANING SCRUBBERS STORED INSIDE. SUSHI BAR EXPOSED HAND SINK WITH FOOD PAN INSIDE. NO SOAP IN EMPLOYEE WASHROOM.INSTRUCTED TO REMOVE ALL, PROVIDE SOAP AND PAPER TOWEL.
    • 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. OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW EGGS BEING STORED IN PREP COOLER ABOVE UNCOVERED, READY TO EAT LETTUCE. RAW EGGS BEING STORED INSIDE WALK IN COOLER ABOVE STORED GINGER DRESSING. MANAGEMENT REMOVED.
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. BASEMENT EMPLOYEE WASHROOM WITH SEEPING WASTE WATER FROM UNDER DOOR SWEEP OF LOCKED DOOR INSIDE WASHROOM. WATER SMELLING OF SEWAGE. MANAGEMENT STATES HE DOES NOT HAVE A KEY. INSTRUCTED MUST REPAIR ANY LEAK, REMOVE WASTE WATER AND SANITIZE FLOOR,PROVIDE KEY TO LOCKED DOOR UPON RE INSPECTION. TOILET DOES NOT FLUSH IN SAME WASHROOM, MUST REPAIR. INSTRUCTED MUST NOT USE WASHROOM. EMPLOYEES MUST USE CUSTOMER WASHROOMS ON 1ST FLOOR.
    • 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 NOT USE CLOTH TOWELS AS COVERS FOR FOODS IN COOLERS.
    • 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 AS LINER FOR SHELVING. COOKS LINE COOLER INTERIOR DOOR REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR WITH CLEANABLE SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR BULK FLOUR BIN 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. FLOORS IN THE FOLLOWING WITH CRACKED, MISSING, DAMAGED TILES: UNDER SMALL THREECOMPARTMENT SINK IN FOOD PREP, IN EMPLOYEE WASHROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. WALLS IN THE FOLLOWING IN POOR REPAIR WITH OPEN HOLES, CREVICES. AT FIRST FLOOR MOP SINK AND IN EMPLOYEE WASHROOM. WATER DAMAGE CEILING TILES IN MENS WASHROOM. CAULKING AT SUSHI BAR HAND WASH SINK IN POOR REPAIR. MUST REPAIR ALL.
    • 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
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM DOOR MUST HAVE SELF CLOSING DEVICE.
    • 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 PROVIDE VENTILATION IN EMPLOYEE WASHROOM. NO HOT WATER AT LEFT SIDE WASHBOWL IN LADIES WASHROOM, MUST PROVIDE AND USE RIGHT WASHBOWL UNTIL PROVIDED.
    • 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 METAL STEM THERMOMETER TO CHECK DELIVERY RAW FISH TEMPERATURES.
    • 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. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREAS.

Établissements inspectés à proximité

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