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SAJJAD INC

3801 N LINCOLN AVE, CHICAGO, IL 60613 · Restaurant

Résumé des inspections

SAJJAD INC a été inspecté 21 fois par Chicago Department of Public Health depuis le 23 septembre 2010. La dernière inspection, le 10 septembre 2024, n'a relevé aucune infraction.

2 des 21 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Protection des aliments contre la contamination.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

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 9 fois dans 5 inspections distinctes, la plus récente le 15 septembre 2022. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 6 fois dans 3 inspections distinctes, la plus récente le 24 juillet 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé 4 fois dans 2 inspections distinctes, la plus récente le 15 avril 2019. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 15 avril 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Équipement et ustensilesRisque faible

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

    Relevé 28 fois dans 14 inspections distinctes, la plus récente le 15 septembre 2022. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

À propos de ces données

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

21 inspections

  1. Toiles

    0 infraction

  2. Toiles

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDES APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ICE BUILD-UP INSIDE THE CHEST AND UPRIGHT FREEZERS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
  3. Toiles

    7 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF) WAS PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INFORMED PERSON IN CHARGE OF OBTAINING AND MAINTAIN SIGNAGE
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 51.6-68.0 F: SLICED LETTUCE(68.1 F), SLICED TOMATOES (51.6 F), HAMBURGER MEAT (51.6 F), AND SLICED CHEESE (52.2). ALL TCS FOOD ITEMS WERE STORED IN A COLD HOLDING UNIT IN THE FRONT PREP AREA. ALL SAID FOOD ITEMS WERE DISCARDED AND DENATURED BY EMPLOYEES.POUNDS 7 LBS,VALUE $29. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED COLD HOLDING UNIT IN THE CASHIER/FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE OF 58.6 F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. INSTRUCTED ALL COLD HOLDING UNITS MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. THE COLD HOLDING UNIT IS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINS A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INTERIOR PIPES/CONDUITS OF THE DEEP FRYING UNIT IN THE FRONT PREP AREA WITH DUST ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED AN EXPIRED FOOD HANDLER'S TRAINING CERTIFICATION FROM AN EMPLOYEE ON SITE. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  4. Toiles

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKAGE AT THE BOTTOM PIPE OF THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED CLUTTER AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  5. Toiles

    2 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK IN KITCHEN PREP. MUST PROVIDE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NO WORKING VENTILATION IN STAFF BATHROOM IN REAR. MUST INSTALL.
  6. Réinspection des toiles

    10 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • : 3-501.17 OBSERVED PREPARED TCS READY TO EAT FOODS IN THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AND EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • : 3-603.11 Inspector Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. IE: BURGERS AND EGGS COOKED TO ORDER. MUST DISCLOSE ALL ITEMS, REMIND AND POST CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11 OBSERVED USED SLICER AND PREP TABLE IN THE BASEMENT. MUST REMOVE PREP TABLE, SLICER AND ALL EVIDENCE OF FOOD PREPARATION FROM THE BASEMENT OR PROVIDE ADEQUATE WALLS, FLOORS, CEILING AND HAND WASHING FACILITIES IN BASEMENT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E) OBSERVED RUSTY, CHIPPING PAINT ON METAL RACK SHELVING IN THE WALK-IN COOLER. MUST REMOVE RUST, REPAINT/RE-SEAL.---: 4-501.11 OBSERVED COOKS LINE COOLER DOOR AND DRAWER GASKETS REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE. -
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE PREMISES. SURFACES MUST BE SMOOTH AND CLEANABLE.---- 4-601.11(B) INTERIOR OF THE COOKS LINE COOLER FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 MISSING CEILING TILE ON THE COOKS LINE ABOVE THE ICE CREAM MACHINE. MUST REPLACE.---- 6-101.11 DAMAGED FLOOR TILE INSIDE THE WALK-IN COOLER. MUST REPLACE/REPAIR.---- 6-201.17 DIRTY LIGHT SHIELD WITH EXCESSIVE DEAD INSECTS ABOVE THE DISH AREA. MUST CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  7. Toiles

    23 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ ÉCRITE SUR LE SITE. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • AUCUNE PROCÉDURE ÉCRITE DE NETTOYAGE NI AUCUN ÉQUIPEMENT REQUIS POUR UN ÉVÉNEMENT DE VOMITATION OU DE DIARRHEA. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. COOK OBSERVED HANDLING BREAD, PREPARED TOAST, HOT DOG BUNS WITH BARE HANDS. NO GLOVES ON THE PREMISES. INSTRUCTED MANAGER TO PURCHASE GLOVES DURING THIS INSPECTION. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED THE FOLLOWING TCS FOODS BEING HELD HOT IN THREE DIFFERENT LOCATIONS OF STEAM TABLES AND HOT HOLD UNITS AT IMPROPER TEMPERATURES. HOT DOGS AT 129.2F, CHEESE SAUCE AT 121.5F, ITALIAN SAUSAGE AT 127.8F, ITALIAN BEEF AT 121.8F, GRILLED PEPPERS AT 122.2F. ALL FOODS DISCARDED. ESTIMATED VALUE AT $40.00 AT 15LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS FOODS HELD COLD AT IMPROPER TEMPERATURES. COOKS LINE COOLER FOUND TURNED OFF WITH 2 LBS BEEF BURGERS AT 48.9F, 1 LB CHEESE AT 47.7F. ALSO OBSERVED 5 LBS RAW EGGS AT 74.1 F ON SHELVING ABOVE THE GRILL. ALL FOOD DISCARDED. SEE ABOVE PRIORITY CITATION VIOLATION #21 FOR CITATION.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED TCS READY TO EAT FOODS IN THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AND EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. IE: BURGERS AND EGGS COOKED TO ORDER. MUST DISCLOSE ALL ITEMS, REMIND AND POST CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER WAS TURNED ON AFTER THE ABOVE MENTIONED TCS FOODS IE: BEEF BURGER AT 48.9F WHERE HELD INSIDE AND DISCARDED AND ONLY REACHED A TEMPERATURE OF 45.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OR 41F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MISSING INTERNAL THERMOMETER INSIDE THE COOKS LINE COOLER. MUST PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • BULK SUGAR CONTAINER ON THE COOKS LINE MUST BE LABELED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED USED SLICER AND PREP TABLE IN THE BASEMENT. MUST REMOVE PREP TABLE, SLICER AND ALL EVIDENCE OF FOOD PREPARATION FROM THE BASEMENT OR PROVIDE ADEQUATE WALLS, FLOORS, CEILING AND HAND WASHING FACILITIES IN BASEMENT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUSTY, CHIPPING PAINT ON METAL RACK SHELVING IN THE WALK-IN COOLER. MUST REMOVE RUST, REPAINT/RE-SEAL.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED COOKS LINE COOLER DOOR AND DRAWER GASKETS REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TO GO FOOD CONTAINERS STORED DIRECTLY UNDER WASTE WATER SEWER LINES IN THE BASEMENT. MUST REMOVE TO GO CONTAINERS AND PROPERLY STORE PROTECTED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING SOLUTION LEVEL. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE PREMISES. SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR OF THE COOKS LINE COOLER FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACK FLOW PREVENTOR NOT LOCATED TO BE SERVED AND MAINTAINED. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE UTILITY MOP SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS THROUGHOUT THE BASEMENT WASHROOM DIRTY WITH BROWN SPLATTER. WALL BEHIND THE FLAT GRILL AND STEAM TABLE WITH DIRT AND GREASE.MUST CLEAN AND MAINTAIN ALL. MISSING CEILING TILE ON THE COOKS LINE ABOVE THE ICE CREAM MACHINE. MUST REPLACE. CLOTH RUG AS MATTING FOR THE FLOOR AT THE DISH WASHING STATION. MUST PROVIDE CLEANABLE MATTING FOR FLOORS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DAMAGED FLOOR TILE INSIDE THE WALK-IN COOLER. MUST REPLACE/REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DIRTY LIGHT SHIELD WITH EXCESSIVE DEAD INSECTS ABOVE THE DISH AREA. MUST CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • PAS DE PROFESSION OU DE CERTIFICAT POUR TOUS LES EMPLOYÉS REQUIS. ÇA DOIT SE PRODUIRE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  8. Toiles

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • PLASTIC UTENSILS AT FRONT COUNTER USED FOR CUSTOMERS,NOT INVERT,INSTRUCTED TO INVERT SAID UTENSILS
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN WRAP WITH EXPOSED INSULATION,GREASE,DUST AND DIRTY GRAY DUCT TAPE TAPPED AROUND THE VENT DUCT ABOVE THE THREE COMPARTMENT AND UN-INVERTED CLEAN POTS,MUST REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. WASTE WATER PIPE ABOVE THE BOXES OF FOAM CUPS FOAM CONTAINER FOR TAKE OUT FOOD,ETC,MUST BE ENCASED OR RELOCATE ITEMS MENTIONED.IN BASEMENT BY THE REAR STAIR CASE/OFFICE.INVERT POTS ON SHELF ABOVE THREE COMPARTMENT SINK
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE ON PIPES BEHIND THE COOKING EQUIPMENT,ON WHEEL IN EQUIPMENT,EXCESS DUST AND GREASE INSIDE THE CABINET OF DEEP FRYER. BEGINNING OF MINERAL BUILD-UP INSIDE THE ICE MACHINE,NEED TO CLEAN AND MAINTAIN MIDDLE REACH-IN FREEZER IN BASEMENT AREA IS: RUSTY,PIECE OF RAW DIRTY, POROUS WOOD HOLDING METAL BOTTOM SHELF;DIRTY,POROUS HEAVY TAPE USED AT INSIDE OF DOOR SHELVES.REPLACE UNIT OR PROPERLY REPAIR UNIT. MUST USE FOOD GRADE MATERIALS,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. COVERED MEAT SLICER IN BASEMENT AREA WITH ENCRUSTED FOOD,NEED TO CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BROKEN/MISSING FLOOR TILES BEHIND ICE MACHINE.BROKEN COVING/BASEBOARD BEHIND THE REACH-IN FREEZER IN THE KITCHEN BY THE STAFF WASHROOM.UNSTUCK PLASTIC FLOOR TILE INSIDE THE WALK-IN COOLER,REPAIR/REPLACE. DEBRIS THROUGHOUT THE PREMISES: KITCHEN,STORAGE AND BASEMENT AREA,SWEEP CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • BROKEN CEILING TILES INSIDE THE DRY STORAGE IN BASEMENT AREA.REPLACE AND MAINTAIN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. GREASE ON WALL BEHIND COOKING EQUIPMENT,GRIMES,DUST SPIDER WEBS ON WALL UNDER THREE COMPARTMENT SINK AND BEHIND ICE MACHINE,BEHIND ALL COOLERS AND ALL EQUIPMENT INCLUDED BASEMENT MUST BE CLEANED AND MAINTAINED
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THREADED FAUCET AT THREE COMPARTMENT SINK AND ONE COMPARTMENT BY THE THREE COMPARTMENT SINK,PROVIDE THREAD FAUCETS AT MENTIONED SINKS
  9. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT BASEMENT FLOORS. MUST CLEAN AND SANITIZE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  10. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST REPAINT OR REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED 3-COMPARTMENT SINK IN REAR PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR IN BASEMENT FOR THE EASY OF CLEANING AND PEST MONITORING.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLER IN FOOD PREP AREA PREPING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN FRONT FOOD PREPARATION AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  11. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR PREP AREA.REMOVE DIRT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR IN BASEMENT NEED GENERAL AND DETAIL CLEANING ESPECIALLY ALONG WALLBASE. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WATER DAMAGED CEILING TILES IN REAR FOOD PREPARATION AREA ABOVE EXPOSED HAND WASHING SINK. MUST REPAIR AND MAINTAIN.
  12. Toiles

    3 infractions

    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMTER FOR FOOD HANDLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • BASEMENT FLOOR ALONG WEST WALL CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NOT ALL FOOD HANDLERS CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  13. Toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED THICK FROST BUILDUP IN THE MIDDLE FREEZER LOCATED IN THE BASEMENT; INSTRUCTED TO DEFROST AND MAINTAIN ALL FREEZERS ON PREMISES.
  14. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE ICE MACHINE HAS A STAINED INTERIOR SURFACE, CLEAN AND SANITIZE THE UNIT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • THE FLOOR IN FRONT OF THE MOP SINK HAS SMALL HOLE, REPAIR THE FLOOR
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE WALL AND BACKSPLASH BEHIND THE THREE COMPARTMENT SINK ARE DIRTY, CLEAN THE WALL FROM TOP TO BOTTOM.
  15. Plainte

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REMOVE CARDBOARD FROM THE FLOOR OF THE WALK-IN COOLER. REMOVE THE CARPET SQUARE FROM THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK.
  16. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DEFROST FREEZER ON THE 1ST FLOOR AT REAR AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST MAINTAIN FLOORS DRY AT ALL TIMES IN THE BASEMENT RESTROOM.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST MAINTAIN WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES IN THE REAR PREP AREA.
  17. Plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN RUBBER GASKETS IN ALL 3 REACH-IN FREZEERS IN BASEMENT AREA.
    • 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. REMOVE EXCESS ICE BUILD-UP INSIDE THE REACH-IN FREEZERS IN BASEMENT AREA,ALL 3 REACH-IN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. EVERYONE ENTERING/PREPARING AND SERVING IN PREP AREA MUST WEAR HAIR RESTRAINANT(MANAGER-OWNER-EMPLOYEES)
  18. Réinspection de la plainte

    0 infraction

  19. Plainte

    5 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 FOOD AT IMPROPER TEMPERATURE:GYROS MEAT PLACED ON THE BROILER SPIT AT TEMP OF 75.7F TO 76.6F(BROILER UNIT WAS OFF),INTERMITTENT COOKING IS NOT ALLOWED.FOUND 31-FRESH EGGS STORED IN WALK-IN COOLER AT TEMP OF 74.3F TO 77.1F;ALSO FOUND MELTED CHEESE STORED AT HOT HOLDING UNIT AT TEMP OF 125.7F; ITALIAN SAUSAGE AT TEMP OF 125.7F, ITALIAN BEEF IN JUICE AT TEMP OF 128.2F(ALL FOOD MENTIONED WAS STORED IN STEAM TABLES, WATER TEMPERATURE AT 145F),SLICED TOMATOES AT TEMP OF 52.1F STORED IN DISPLAY COOLER(AIR TEMP OF 40F).NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 9, VALUE $22.70.CRITICAL VIOLATION:7-38-005(A) HOOOO72086-16
    • 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 NOT CORRECTED FROM 9-23-2010, REPORT#413868 # 32-RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID. # 42-ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS AT ALL TIMES. SERIOUS VIOLATION:7-42-090 HOOOO72086
    • 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. SWEEP FLOOR THROUGHOUT THE BASEMENT AREA, SPECIALLY UNDER SHELVES AND BEHIND REACH-IN FREEZERS.(EXCESS DEBRIS).SEAL HOLE UNDER SHELF IN NORTH-EAST CORNER,NEXT TO REAR EXIT DOOR.
    • 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. REPAIR LEAKING FAUCET AT COMPARTMENT SINK,ALSO PROVIDE AN UNTHREAD FAUCET SAME SINK.THREE COMPARTMENT SINK SLOWLY DRAINING, INSTRUCTED TO CONTACT A PLUMBER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. NEED TO CLEAN GREASE FROM THE EXTERIOR OF WASTE GREASE OIL CONTAINER(GREASE ON IT),ALSO NEED TO REPLACE BROKEN LIDS FROM OUTSIDE GARBAGE CONTAINER(LARGE HOLE BETWEEN THE LIDS).
  20. Réinspection de la plainte

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.repair. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair.ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS AT ALL TIMES.
  21. Plainte

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND IMPROPER TEMP OF FRONT PREP REFRIGERATION UNIT. AIR TEMP OF 51.6 TO 68F. CITATION ISSUED. TAGGED UNIT. VIOLATION CRITICAL 7-38-005 (A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND IMPROPER TEMPERATURE IN THE PREP REFRIGERATION UNIT. HOT DOGS, COOKED SAUSAGE,SOUR CREAM,SLICE TOMATO, INTERNAL TEMP OF PRODUCT 48.6F TO 51.2F.CRITICAL VIOLATION ISSUED: 7-38-005(a) OWNER DENATURED FOOD. COST $12.OO 5LBS
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. UPON INSPECTION OBSERVED EMPLOYEE TAKING MONEY AND TOUCHING READY TO EAT FOOD,AND NOT WASHING HIS HANDS.(LETTUCE, TOMATO, ONIONS) CRITICAL VIOLATION 7-38-010(A)-CITATION ISSUED. INSTRUCTED TO WASH HANDS EVERY TIME HE TOUCHES MONEY OR HAIR. THEN SERVE FOOD.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS IN EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND 3 COMPARTMENT SINK BACKING UP WHEN WATER IS RUNNING,IT BACK UP INTO THE 2ND AND 3RD COMPARTMENT WITH GREASE AND FOOD DEBRIS, VERY SLOW DRAIN. INSTRUCTED NEEDS TO REPAIR. SERIOUS VIOLATION 7- 38-030 CITATION ISSUED. NOTE: PREMISES HAS ANOTHER 3 COMPARTMENT SINK IN BASEMENT.
    • 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. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS.AT ALL TIMES.

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