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SALERNO'S

1201 W GRAND AVE, CHICAGO, IL 60642 · Restaurant

Résumé des inspections

SALERNO'S a été inspecté 20 fois par Chicago Department of Public Health depuis le 18 janvier 2011. La dernière inspection, le 28 juin 2019, a relevé 5 infractions.

1 des 20 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, Ravageurs et Nettoyage et désinfection.

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 14 fois dans 8 inspections distinctes, la plus récente le 2 décembre 2016. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 23 juin 2016. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 2 fois le 28 juin 2019. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 24 juillet 2018. 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 59 fois dans 17 inspections distinctes, la plus récente le 28 juin 2019. 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.

20 inspections

  1. Toiles

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE TABLES IN THE PREP/KITCHEN AREA WITH FOOD SPLATTER AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS OF ONIONS, FLOUR, SUGAR WITH NO LABEL. INSTRUCTED THAT WHEN OUT OF ORIGINAL CONTAINER, THERE MUST BE A FOOD LABEL OF THE COMMON NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED PREP TABLE IN THE BACK KITCHEN MOUNTED ON WOODEN SLATES. INSTRUCTED TO REMOVE/REPAIR AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE EXTERIOR OF COOKS LINE EQUIPMENT, THE DEEP FRYER, AND STOVES WITH EXCESSIVE GREASE. MUST CLEAN, SANITIZE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CARDBOARD BEING USED AS SHELF LINER IN THE PREP AREA AND AS FLOOR COVERING IN THE WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN FLOOR SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE-----MUST CLEAN FLOORS IN THE FOLLOWING AREAS TO REMOVE SPILL, DEBRIS AND/OR WATER: KITCHEN, DISH WASHING AREAS AND IN BASEMENT BEHIND DRY STORAGE SHELVING.
  2. Réinspection de la plainte

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN FLOORS IN THE FOLLOWING AREAS TO REMOVE SPILL, DEBRIS AND/OR WATER: KITCHEN, DISHWASHING AREAS AND IN BASEMENT BEHIND DRY STORAGE SHELVING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST DETAIL CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. ALSO CLEAN THE VENT COVERS THROUGH OUT THE PREP AREA TO REMOVE GREASE AND DUST.
  3. Plainte

    7 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • Observed no valid city of Chicago certified food service manager on duty while tcs foods are being prepared, handled and served, such as chicken during inspection. Instructed to have a certified manager on duty at all times. Priority foundation citation # 7-38-012.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • Observed no thermometers in use, instructed manager to have thermometers in-use and accessible for use by employees. Instructed manager to comply or citation will follow. Priority foundation violation #7-38-005.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • Observed no sanitizer test strips for the dish machine, instructed to have sanitizer test strips as a means to monitor its use and effectiveness of sanitation. Priority foundation violation, 7-38-005
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN FLOORS IN THE FOLLOWING AREAS TO REMOVE SPILL, DEBRIS AND/OR WATER: KITCHEN, DISHWASHING AREAS AND IN BASEMENT BEHIND DRY STORAGE SHELVING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST DETAIL CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. ALSO CLEAN THE VENT COVERS THROUGH OUT THE PREP AREA TO REMOVE GREASE AND DUST.
    • 58. FORMATION D ' ALLERGÈNE
      • See violation #60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • Previous core violation #58 not corrected from report #2184975 date 7-24-18. ALLERGEN TRAINING REQUIRED. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 90 DAYS TO COMPLY. PRIORITY FOUNDATION CITATION #7-42-090.
  4. Toiles

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED. 90 DAYS GIVEN TO COMPLY.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. 90 DAYS GIVEN TO COMPLY.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED POTS, PANS AND PLATES NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT POTS, PANS AND PLATES AFTER SANITIZING AND AIR DRYING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN, SANITIZE AND MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS ON THE FLOORS IN THE KITCHEN, DISH AREA AND PIZZA PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CARDBOARD BEING USED AS SHELF LINER IN THE PREP AREA AND AS FLOOR COVERING IN THE WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN FLOOR SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING REQUIRED. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 90 DAYS TO COMPLY.
  5. Toiles

    7 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER OR CERTIFICATE POSTED ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS I.E. PORK, ALFREDO SAUCE, VEAL, ETC. INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE AT ALL TIMES WHILE PREPARING POTENTIALLY HAZAROUDS FOODS WITH THE CERTIFICATE CONSPICUOUSLY POSTED. SERIOUS VIOLATION 7-38-012
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED HANDLED SCOOPS IN THE ICE MACHINE AND ICE BIN BEHIND THE BAR WITH THE HANDLE FACING DOWN DIRECTLY IN FOOD. INSTRUCTED TO STORE SCOOPS EITHER IN THE ICE WITH THE HANDLE FACING UP OUT OF FOOD OR IN A SEPARATE CONTAINER IN BETWEEN USE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DEAD ROACHES ON THE FLOOR IN THE BASEMENT UNDER THE DRY FOOD STORAGE RACKS. NO LIVE ACTIVITY WAS OBSERVED AT TIME OF INSPECTION. INSTRUCTED TO REMOVE DEAD ROACHES FROM PREMISES, DETAIL CLEAN AND SANITIZE INFECTED AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED SALAD DEBRIS ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED A CUTOUT IN THE BASEMENT CEILING FROM A RECENT REPAIR THE FACILITY MADE FROM A LEAKING PIPE. INSTRUCTED TO REPLACE THE MISSING DRYWALL ON THE CEILING CUTOUT TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED DUST BUILDUP ON THE LIGHT SHIELDS ABOVE THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REMOVE DUST BUILDUP FROM THE CEILING VENTS ABOVE THE PREP AREA AND MAINTAIN.
  6. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO RECAULK AROUND THE REAR 3-COMPARTMENT SINK BY THE DISH MACHINE. MAINTAIN SAME.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND EXTERIOR OF THE GREASE TRAP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS UNDER/AROUND THE 3-COMP. SINK AND DISH MACHINE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE AND CONSPICUOUSLY PLACE THERMOMETERS IN ALL REACH IN COOLERS. MAINTAIN SAME.
  7. Réinspection des toiles

    12 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATIONS FROM REPORT #1937382 DATED 06/23/2016 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: #29-FOUND THE PREVIOUS MINOR VIOLATION FROM REPORT #1609286 DATED 01/05/2016 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 33-DETAIL CLEAN THE FOLLOWING ITEMS: CONVECTION OVEN AND STAND, TOP SHELVES OF STEAM TABLE, INTERIOR OF DEEP FRYERS, STOVE TOPS, INTERIOR OF PREP COOLER ACROSS FROM GRILL, DOOR TRACKS OF THE DESSERT COOLER. 34-DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT. REGROUT THE FLOOR TILES IN THE DISHROOM AREA. MAINTAIN THE FLOOR DRY IN THE DISHROOM AND BASEMENT. CLEAN THE FLOOR OF THE WALK-IN FREEZER. STORE ALL BOXES OF FOOD OFF OF THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER. 35-CLEAN THE WALLS OF THE FOOD PREP AREAS AND CEILING WITH FOOD DEBRIS. CLEAN THE DUST BUILDUP ON THE CEILING OF THE FOOD PREP AREA ESPECIALLY AROUND THE CEILING VENTS. 38-REPAIR THE MIDDLE SINK STOPPER ON THE 3 COMPARTMENT SINK IN THE DISHROOM SO THAT THE SINK BASIN CAN HOLD WATER. SERIOUS VIOLATION 7-42-090 CRITICAL VIOLATION 7-42-090
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • VOIR VIOLATION #14.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPLACE THE CUTTING BOARDS IN THE PREP AREAS WITH THE DEEP, DARK GROOVES AND STAINS. MAINTAIN A SMOOTH AND EASILY CLEANANBLE SURFACE. INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS IN THE COOLERS AND FROM THE LOWER SURFACE OF THE PREP TABLES IN THE BASEMENT AND 1ST FL. PREP AREAS. MAINTAIN SAME.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER, THE LOWER SURFACE OF THE PREP TABLES AND STORAGE RACKS/SHELVES IN THE BASEMENT AND 1ST FL. PREP/STORAGE AREAS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE BAR GUNS IN THE BAR AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO SEAL THE OPENINGS IN THE FLOOR IN FRONT OF THE PIZZA OVEN. MAINTAIN SAME. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REPLACE THE WATER STAIN CEILING TILES IN THE BAR AND PREP AREAS. FIX THE DAMAGED CEILING ABOVE THE 1-COMPARTMENT SINK (USED AS A HAND WASHING SINK) IN THE FRONT MAIN PREP AREA. MAINTAIN SAME. INSTRUCTED TO CLEAN AND MAINTAIN THE FILTERS ON THE VENTILATION HOOD.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO PROVIDE A SHIELD TO THE LIGHT IN THE PIZZA OVEN AREA. MAINTAIN SAME.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE FAUCET ON THE BASEMENT AND 1ST FL. REAR PREP AREA 3-COMPARTMENT SINK. MAINTAIN SAME.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND ICE CREAM SCOOPS IMPROPERLY STORED IN A PITCHER OF DIRTY WATER BY THE ICE CREAM FREEZER IN THE FRONT PREP AREA. INSTRUCTED TO INSTALL A DIPPING WELL FOR STORAGE OF SCOOPS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO DISPOSE OF THE MOP WATER AND PROPERLY HANG THE MOP UP TO DRY WHEN NOT IN USE. THIS WILL ALSO HELP WITH ELIMINATING BREEDING SITES FOR THE SMALL FLIES FOUND ON THE PREMISES.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • INSTRUCTED TO PROPERLY STORE THE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO PROPERLY STORE THE ICE SCOOPS IN THE BAR AND PREP AREA EITHER HANDLES UP IN THE ICE OR IN A CLEAN BIN/CONTAINER. MAINTAIN ALL.
  8. Toiles

    10 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND LIVE SMALL FLIES ON THE PREMISES. 20 IN THE FRONT BAR AREA AND 5 IN THE BASEMENT AROUND THE 3-COMPARTMENT SINK. INSTRUCTED TO ELIMINATE ALL FLIES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • FOUND THE PREVIOUS MINOR VIOLATION FROM REPORT #1609286 DATED 01/05/2016 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 33-DETAIL CLEAN THE FOLLOWING ITEMS: CONVECTION OVEN AND STAND, TOP SHELVES OF STEAM TABLE, INTERIOR OF DEEP FRYERS, STOVE TOPS, INTERIOR OF PREP COOLER ACROSS FROM GRILL, DOOR TRACKS OF THE DESSERT COOLER. 34-DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT. REGROUT THE FLOOR TILES IN THE DISHROOM AREA. MAINTAIN THE FLOOR DRY IN THE DISHROOM AND BASEMENT. CLEAN THE FLOOR OF THE WALK-IN FREEZER. STORE ALL BOXES OF FOOD OFF OF THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER. 35-CLEAN THE WALLS OF THE FOOD PREP AREAS AND CEILING WITH FOOD DEBRIS. CLEAN THE DUST BUILDUP ON THE CEILING OF THE FOOD PREP AREA ESPECIALLY AROUND THE CEILING VENTS. 38-REPAIR THE MIDDLE SINK STOPPER ON THE 3 COMPARTMENT SINK IN THE DISHROOM SO THAT THE SINK BASIN CAN HOLD WATER. SERIOUS VIOLATION 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPLACE THE CUTTING BOARDS IN THE PREP AREAS WITH THE DEEP, DARK GROOVES AND STAINS. MAINTAIN A SMOOTH AND EASILY CLEANANBLE SURFACE. INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS IN THE COOLERS AND FROM THE LOWER SURFACE OF THE PREP TABLES IN THE BASEMENT AND 1ST FL. PREP AREAS. MAINTAIN SAME.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER, THE LOWER SURFACE OF THE PREP TABLES AND STORAGE RACKS/SHELVES IN THE BASEMENT AND 1ST FL. PREP/STORAGE AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO SEAL THE OPENINGS IN THE FLOOR IN FRONT OF THE PIZZA OVEN. MAINTAIN SAME. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REPLACE THE WATER STAIN CEILING TILES IN THE BAR AND PREP AREAS. FIX THE DAMAGED CEILING ABOVE THE 1-COMPARTMENT SINK (USED AS A HAND WASHING SINK) IN THE FRONT MAIN PREP AREA. MAINTAIN SAME. INSTRUCTED TO CLEAN AND MAINTAIN THE FILTERS ON THE VENTILATION HOOD.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO PROVIDE A SHIELD TO THE LIGHT IN THE PIZZA OVEN AREA. MAINTAIN SAME.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE FAUCET ON THE BASEMENT AND 1ST FL. REAR PREP AREA 3-COMPARTMENT SINK. MAINTAIN SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO DISPOSE OF THE MOP WATER AND PROPERLY HANG THE MOP UP TO DRY WHEN NOT IN USE. THIS WILL ALSO HELP WITH ELIMINATING BREEDING SITES FOR THE SMALL FLIES FOUND ON THE PREMISES.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • INSTRUCTED TO PROPERLY STORE THE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO PROPERLY STORE THE ICE SCOOPS IN THE BAR AND PREP AREA EITHER HANDLES UP IN THE ICE OR IN A CLEAN BIN/CONTAINER. MAINTAIN ALL.
  9. Réinspection des toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING ITEMS: CONVECTION OVEN AND STAND, TOP SHELVES OF STEAM TABLE, INTERIOR OF DEEP FRYERS, STOVE TOPS, INTERIOR OF PREP COOLER ACROSS FROM GRILL, DOOR TRACKS OF THE DESSERT COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT. REGROUT THE FLOOR TILES IN THE DISHROOM AREA. MAINTAIN THE FLOOR DRY IN THE DISHROOM AND BASEMENT. CLEAN THE FLOOR OF THE WALK-IN FREEZER. STORE ALL BOXES OF FOOD OFF OF THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE WALLS OF THE FOOD PREP AREAS AND CEILING WITH FOOD DEBRIS. CLEAN THE DUST BUILDUP ON THE CEILING OF THE FOOD PREP AREA ESPECIALLY AROUND THE CEILING VENTS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE MIDDLE SINK STOPPER ON THE 3 COMPARTMENT SINK IN THE DISHROOM SO THAT THE SINK BASIN CAN HOLD WATER.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • IL FAUT QU'UN THERMOMETRE PRENNE DES GAZ.
  10. Plainte

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING IN THE DISHROOM, FOOD PREP AREAS, BEHIND THE BAR AND IN THE BASEMENT STORAGE AREA. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING ITEMS: CONVECTION OVEN AND STAND, TOP SHELVES OF STEAM TABLE, INTERIOR OF DEEP FRYERS, STOVE TOPS, INTERIOR OF PREP COOLER ACROSS FROM GRILL, DOOR TRACKS OF THE DESSERT COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT. REGROUT THE FLOOR TILES IN THE DISHROOM AREA. MAINTAIN THE FLOOR DRY IN THE DISHROOM AND BASEMENT. CLEAN THE FLOOR OF THE WALK-IN FREEZER. STORE ALL BOXES OF FOOD OFF OF THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE WALLS OF THE FOOD PREP AREAS AND CEILING WITH FOOD DEBRIS. CLEAN THE DUST BUILDUP ON THE CEILING OF THE FOOD PREP AREA ESPECIALLY AROUND THE CEILING VENTS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE MIDDLE SINK STOPPER ON THE 3 COMPARTMENT SINK IN THE DISHROOM SO THAT THE SINK BASIN CAN HOLD WATER.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • IL FAUT QU'UN THERMOMETRE PRENNE DES GAZ.
  11. Empoisonnement alimentaire présumé

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. THREE DOOR TALL REACH-IN COOLER FOUND RANGING IN TEMPERATURES FROM 46.2F TO 46.9F WITH FOOD SUCH AS COOKED CHICKEN AT 50.4F. REFRIGERATION REPAIR ARRIVED DURING THE INSPECTION AND AT THE END OF INSPECTION THE COOLER MAINTAINS A TEMPERATURE OF 37F. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES.APPROXIMATELY 20LBS COOKED CHICKEN AT 50.4F AND 54.4F, 3 LBS COOKED SAUSAGE AT 46F, 80LBS COOKED PASTA AT 51.8F, 10LBS ASSORTED CHEESE AT 43.9F, 5LBS HARD BOILED EGGS AT 46F. MANAGEMENT STATES ESTIMATED VALUE TO BE $1000.00. ALL FOODS DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOODS NOT PROTECTED DURING PREPARATION. OBSERVED EMPLOYEE PREPPING/RINSING FRESH, CUT, READY TO EAT LETTUCE INSIDE THE COOKS LINE EXPOSED HAND SINK. FOOD DISCARDED. INSTRUCTED THE HAND WASHING SINK IS FOR HAND WASHING PURPOSES AND ALL FOOD PREP MUST BE DONE IN THE ONE COMPARTMENT PREP SINK OR THE CLEANED AND SANITIZED THREE COMPARTMENT SINK. SERIOUS VIOLATION 7-38-005(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK CORNMEAL CONTAINER MUST BE LABELED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • TORN RUBBER DOOR GASKET ON THE PIZZA PREP COOLER. MUST REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • EXCESSIVE DUST AROUND THE CEILING VENTS ABOVE THE COOKS LINE AND ABOVE THE DISH MACHINE. MUST CLEAN AND MAINTAIN. FOOD SPLATTER ON THE WALL AT THE THREE COMPARTMENT SINK. MUST CLEAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PIZZA PREP COOLER WITH DRIPPING CONDENSATION FROM THE DOOR INTO A BUCKET. MUST REPAIR.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE AN ACCURATE INTERNAL THERMOMETER FOR THE THREE DOOR TALL REACH-IN COOLER.
  12. Réinspection de la plainte

    0 infraction

  13. Réinspection de la plainte

    8 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • BASEMENT WASTE WATER PIPING DIRECTLY OVER STORED CANNED FOODS. SERIOUS VIOLATION 7-38-005(A). MUST MOVE ALL FOOD CONTAINERS FROM UNDER WASTE WATER PIPES.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 11-7-14 NOT CORRECTED.#31- FOUND EXCESS CARDBOARD THROUGHOUT FACILITY (ON FLOORS AND ON SHELVES). INSTRUCTED FACILITY TO REMOVE AND MAINTAIN.#34- FOUND DIRT BUILDUP AND FOOD DEBRIS ON FLOORS IN BASEMENT UNDER THE SODA LINES, ON THE WALK IN FREEZER AND COOLER FLOORS, AND THROUGHOUT FACILITY. INSTRUCTED FACILITY TO CLEAN FLOORS WITH FOCUS ON AREAS UNDER AND AROUND EQUIPMENT AND ALONG WALLS AND TO MAINTAIN.#41-OBSERVED CLUTTER IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PEELING/FLAKING FINISH ON FOOD STORAGE RACKS IN WALK-IN COOLER AND FREEZER. MUST REPLACE OR REFINISH SHELVES. DIRTY SHELVING THROUGHOUT THE PIZZA PREP AND DISH AREA WITH RUSTY METAL RACK SHELVING. MUST CLEAN AND MAINTAIN. OBSERVED SEVERAL CUTTING BOARDS IN POOR REPAIR WITH HOLES AND DEEP BLACKENED GROOVES. MUST REPLACE OR RE-SURFACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING/DAMAGED WALL AND BASEBOARD TILES BEHIND THE PREP TABLE IN THE PIZZA PREP AREA. MUST REPLACE/REPAIR. DIRTY WALLS WITH FOOD SPLATTER UNDER DISH MACHINE AND DISH THREE COMPARTMENT SINK. MUST CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELDS IN THE BASEMENT DRY FOOD STORAGE. DIRTY LIGHT SHIELDS ABOVE THE PIZZA PREA AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE PROPER STOPPERS FOR ALL THREE COMPARTMENT SINKS. NO GREASETRAP AT BASEMENT FOOD PREP/UTENSIL WASHING SINK. MUST INSTALL GREASETRAP. NO VISIBLE BACK FLOW PREVENTION DEVICE AT WATER SUPPLY TO ICE MACHINE. MUST INSTALL/PROVIDE. NO BACKFLOW PREVENTION DEVICES ON HOSE BIBS. SIGHTED 2 HOSES ON PREMISES. MUST INSTALL BACKFLOW PREVENTION DEVICES FOR ALL HOSE BIBS. EXHAUST VENT IN EMPLOYEE WASHROOM NOT WORKING. MUST REPAIR.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • USING MILK CRATES AS SHELVING. MUST PROVIDE PROPER RAISED SHELVING (6") TO FACILITATE CLEANING.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING FOR ALL EMPLOYEES. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.
  14. Plainte

    17 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. SALAD PREP COOLER FOUND AT 60.2F WITH CREAM BASED SALAD DRESSING AT 57.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES. APPROXIMATELY 15LBS OF CREAM BASED SALAD DRESSINGS IN THE ABOVE MENTIONED COOLER AT 57.4F. 15 LBS LASAGNA IN STEAM TABLE AT 106.3F AND 75.5F. 3 LBS MEATBALLS IN STEAM TABLE AT 132.F. 4 LBS STUFFED ARTICHOKES IN STEAM TABLE AT 86.7F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $650. CRITICAL VIOLATION 7-38-005(A).
    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • NO HOT RUNNING WATER THROUGHOUT THE ENTIRE ESTABLISHMENT. FOUND WATER TEMPERATURE AT THE KITCHEN EXPOSED HAND SINK AT 49.2F, 48.7F AT THE THREE COMPARTMENT DISH ROOM SINK AND 48.5F AT THE ONE COMPARTMENT PREP SINK. CRITICAL VIOLATION 7-38-030. MUST RESTORE HOT RUNNING WATER TO ALL SINKS.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO RUNNING HOT WATER (NO PRESSURE) AT EMPLOYEE WASHROOM HAND SINK. COLD RUNNING WATER AVAILABLE ONLY. MUST PROVIDE HOT AND COLD RUNNING WATER. NO SOAP OR PAPER TOWELS AT THE BASEMENT PREP AREA HAND SINK WHILE FOODS WERE BEING PREPARED. ie: SOAKING BREAD FOR MEATBALLS. MUST PROVIDE SOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW UNCOVERED CHICKEN BEING STORED IN REACH-IN COOLER DIRECTLY OVER UNCOVERED, CUT, READY TO EAT LETTUCE. ALSO OBSERVED WALK-IN COOLER CONDENSER DRIPPING WASTE WATER INTO TWO LARGE UNCOVERED CONTAINERS OF CUT, READY TO EAT LETTUCE. BASEMENT WASTE WATER PIPING DIRECTLY OVER PREP TABLE AND STORED CANNED FOODS. SERIOUS VIOLATION 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED TORN/DAMAGED DOOR SWEEP AT THE KITCHEN EXIT DOOR ONTO THE STREET WITH OPEN 1/4 INCH GAP. INSTRUCTED TO REPLACE/ REPAIR TO MAKE A TIGHT FITTING SEAL. SERIOUS VIOLATION 7-38-020.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE WASTE GREASE RECEPTACLE WITH EXCESSIVE GREASE SPILLAGE ON EXTERIOR OF THE CONTAINER AND ONTO THE GROUND. MUST CLEAN AND REMOVE ALL SPILLED GREASE. SERIOUS VIOLATION 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 11-7-14 NOT CORRECTED. #30- INSTRUCTED FACILITY TO LABEL ALL BULK FOODS AND PACKAGED DESSERTS AND MAINTAIN.#31- FOUND EXCESS CARDBOARD THROUGHOUT FACILITY (ON FLOORS AND ON SHELVES). INSTRUCTED FACILITY TO REMOVE AND MAINTAIN. #32-FOUND TORN GASKETS ON REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED TO REPAIR AND MAINTAIN.#34- FOUND DIRT BUILDUP AND FOOD DEBRIS ON FLOORS IN BASEMENT UNDER THE SODA LINES, ON THE WALK IN FREEZER AND COOLER FLOORS, ON THE BASEMENT FLOORS, AND THROUGHOUT FACILITY. INSTRUCTED FACILITY TO CLEAN FLOORS WITH FOCUS ON AREAS UNDER AND AROUND EQUIPMENT AND ALONG WALLS AND TO MAINTAIN. FOUND FOOD STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED FACILITY TO STORE FOOD OFF FLOOR AND TO MAINTAIN.#41-OBSERVED CLUTTER IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING. SERIOUS VIOLATION 7-42-090.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST NOT USE CARDBOARD AS FOOD CONTAINERS ie: SHREDDED CHEESE. MUST BE A SMOOTH, CLEANABLE OR FOOD GRADE DISPOSABLE CONTAINER. OBSERVED FOOD ENCRUSTED TABLE TOP CAN OPENERS (2). MUST CLEAN AFTER EACH USE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PEELING/FLAKING FINISH ON FOOD STORAGE RACKS IN WALK-IN COOLER AND FREEZER. MUST REPLACE OR REFINISH SHELVES. DIRTY SHELVING THROUGHOUT THE PIZZA PREP AND DISH AREA WITH RUSTY METAL RACK SHELVING. MUST CLEAN AND MAINTAIN. MUST NOT USE TINFOIL AS LINER FOR COOKS LINE SHELVING. OBSERVED SEVERAL CUTTING BOARDS IN POOR REPAIR WITH HOLES AND DEEP BLACKENED GROOVES. MUST REPLACE OR RE-SURFACE. OBSERVED WALL MOUNTED FRY SLICER IMPROPERLY USED IN THE EMPLOYEE ENTRANCE HALLWAY. MUST RELOCATE TO A FOOD PREPARATION AREA AND PROPERLY INSTALL TO BE EASILY REMOVED FROM WALL MOUNT TO ENABLE PROPER WASHING/SANITIZING. CONDENSATION DRIPPINNG FROM EDGE OF FAN UNIT IN BASEMENT WALK-IN COOLER. MUST REPAIR TO ELIMINATE DRIPPING.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR/EXTERIOR ALL COOKING EQUIPMENT INCLUDING DEEP FRYER AND DISH MACHINE. INTERIOR ALL COOLERS FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING DAMAGED FLOOR TILES AT BASEMENT DRY FOOD STORAGE LOCATED AT BASE OF STAIRS AND IN THE CARRY OUT PICK-UP COOLER AREA. MUST REPAIR/REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING/DAMAGED WALL AND BASEBOARD TILES BEHIND THE PREP TABLE IN THE PIZZA PREP AREA. MUST REPLACE/REPAIR. DIRTY WALLS WITH FOOD SPLATTER UNDER DISH MACHINE AND DISH THREE COMPARTMENT SINK. MUST CLEAN. MUST NOT USE CARDBOARD AS LINER FOR WALLS. BROKEN GLASS WALL WINDOW AT THE PIZZA PREP AREA MUST REPLACE. HOLES IN THE CEILINGS THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND PREP. MUST SEAL/REPAIR.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELDS AT THE COOKS LINE, ABOVE THE SALAD PREP AREA GLASS DOOR COOLER AND IN THE BASEMENT DRY FOOD STORAGE. DIRTY LIGHT SHIELDS ABOVE THE PIZZA PREA AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE PROPER STOPPERS FOR ALL THREE COMPARTMENT SINKS. NO GREASETRAP AT BASEMENT FOOD PREP/UTENSIL WASHING SINK. MUST INSTALL GREASETRAP. NO VISIBLE BACK FLOW PREVENTION DEVICE AT WATER SUPPLY TO ICE MACHINE. MUST INSTALL/PROVIDE. NO BACKFLOW PREVENTION DEVICES ON HOSE BIBS. SIGHTED 2 HOSES ON PREMISES. MUST INSTALL BACKFLOW PREVENTION DEVICES FOR ALL HOSE BIBS. EXHAUST VENT IN EMPLOYEE WASHROOM NOT WORKING. MUST REPAIR.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYEES MUST NOT STORE PERSONALS BELONGINGS IN THE BASEMENT FOOD PREP AREA. USING MILK CRATES AS SHELVING. MUST PROVIDE PROPER RAISED SHELVING (6") TO FACILITATE CLEANING.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING FOR ALL EMPLOYEES. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.
  15. Empoisonnement alimentaire présumé

    10 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND 80 POUNDS OF BEEF AND 115 POUNDS OF PORK AT IMPROPER TEMPERATURES RANGING FROM 49.8F TO 57.7F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • INSTRUCTED FACILITY TO LABEL ALL BULK FOODS AND PACKAGED DESSERTS AND MAINTAIN.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND EXCESS CARDBOARD THROUGHOUT FACILITY (ON FLOORS AND ON SHELVES). INSTRUCTED FACILITY TO REMOVE AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND TORN GASKETS ON REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND DIRT BUILDUP ON UPPER INTERIOR PORTION OF ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND DIRT BUILDUP AND FOOD DEBRIS ON FLOORS IN BASEMENT UNDER THE SODA LINES, ON THE WALK IN FREEZER AND COOLER FLOORS, ON THE BASEMENT FLOORS, AND THROUGHOUT FACILITY. INSTRUCTED FACILITY TO CLEAN FLOORS WITH FOCUS ON AREAS UNDER AND AROUND EQUIPMENT AND ALONG WALLS AND TO MAINTAIN. FOUND FOOD STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED FACILITY TO STORE FOOD OFF FLOOR AND TO MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND A LEAK IN THE BASEMENT FROM THE CEILING. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND A SMALL LEAK AT THE DRAIN PIPE AT THE RINSE SINK BY THE DISH MACHINE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED CLUTTER IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • INSTRUCTED FACILITY TO STORE ICE SCOOPS OUTSIDE OF ICE BINS AND TO MAINTAIN.
  16. Toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL ALL PACKAGED DESSERTS IN CARRYOUT DISPLAY COOLER.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS IN STORAGE AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE ICE BUILDUP ON COMPRESSOR UNIT IN BASEMENT WALK-IN COOLER. REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN BASEMENT STORAGE AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REPLACE DAMAGED FLOOR TILES IN CARRYOUT AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE MISSING WALL TILES IN DISHWASHING AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INCREASE HOT WATER PRESSURE IN WOMEN WASHROOM. REPAIR LEAK UNDER PIZZA PREP COOLER. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN DISH WASHING AREA. INSTALL AN EXPOSED SINK AND 3-COMPARTMENT SINK IN BAR AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • DES TRACES DE SANG DANS LA SOLUTATION.
  17. Réinspection des toiles

    3 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Several wall tiles missing in prep area. Instructed to replace all missing wall tile.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Stock supplies stored on floor in basement. Instructed to elevate stock 6 inches or higher and away from wall.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • Food handlers or employees in prep area not wearing hair retraints. Instructed to have all employees wearing proper hair restraintss while in prep area.
  18. Toiles

    16 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • Facilities not maintaining proper temperature. Found-three prep coolers at inadequate temperature while storing potentially hazardous foods-prep cooler cooking station at 48.7 F, pizza cooler at 47.2 F and salad cooler at 64.7 F. Instructed that all coolers must maintain 40 F or below. "Held for Inspection" tag placed on cooler. Critical citation issued 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Potentially hazardous foods does not meet temperature requirement during storage, preparation display and service. Found in 3 lbs Turkey at 47.1 F in cooking station prep cooler, 10 lbs of Sausage at 48.1 F, 2 lbs of Pepperoni at 52.0 F in pizza cooler and various condiments and sliced produce in salad cooler. Instructed manager that potentially hazardous foods must maintain 40 F or below. Manager voluntarily denatured and discarded. Value $100, 15lbs. Critical citation issued 7-38-005(A)
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Dishmachine not at properly sanitizing or at concentration strenght. Low temperature dishmachine being used is sanitizing at 50 ppm of chlorine. Instructed that low temp machine must have sanitizing concentration of 100 ppm chlorine for utensils. "Held for Inspection" tag placed on dish machine. Critical citation issued 7-38-030.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • Grease box not maintained rodent or insect proof outside. Observed grease box with encrusted waste grease on top and sides of grease box. Instructed to detail clean and maintain to prevent rodent and insect nuisance. Serious citation issued 7-38-020.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • Dish washing facilities not maintained or operated. While running and draining water in right compartment, water coming up cloudy with food debris. Instructed to detail clean grease trap to prevent inadequate disposal of drain water. Also, three compartment sink faucet not maintained in basement prep area. Instructed to extend faucet arm to reach all three compartments. Serious citation issued 7-38-030.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • Previous minor violation not corrected: 03-30-2012, report: 1202213: #30-Found large food containers not labeled in the basement prep area. Intructed to label all containers with in original containers. #33-Clean hoods in the 1st. floor prep ara above the cooking equipment and hood above the pizzaa oven has grease buid-up. #34-Clean floor under the dish machine and along the walls and in the corners in the basement food and dry goods storage area has dirt buid-up. #35-Ceiling tile in the pizza prep area are stained. Instructed to replace ceiling tile. #36-Clean the light shields in the 1st floor prep area had dust build-up. #38-Vents in the 1st. floor prep area thick with grease build-up. Instructed to detail clean. Serious citation issued 7-42-090.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Interior of ice machine, cooking equipment, can opener attached to prep table, storage shelves-cooler and dry goods, and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floor behind cooking equipment and along wallbase not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Several wall tiles missing in prep area. Instructed to replace all missing wall tile.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Several light bulbs not working in prep area. Instructed to replace non-working bulbs.
    • 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 room door not self closing. Instructed to install self closing device for toilet rooms in basement.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Three compartment sink in basement leaking at all drainlines and sink stoppers not provided. Instructed to repair to prevent all leaking and provide sink stoppers for each compartment.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Thermometer not provided in several prep coolers. Instructed to provide thermometer visible inside all coolers.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Stock supplies stored on floor in basement. Instructed to elevate stock 6 inches or higher and away from wall.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • Food handlers or employees in prep area not wearing hair retraints. Instructed to have all employees wearing proper hair restraintss while in prep area.
  19. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. FOUND THE LARGE FOOD CONTAINERS NOT LABELED IN THE BASEMENT PREP AREA. INSTRUCTED TO LABEL POTATOES, ONIONS, CARROTS ECT.
    • 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. CLEAN THE HOODS IN THE IST FLOOR PREP AREA ABOVE THE COOKING EQUIPMENT AND HOOD ABOVE THE PIZZA OVEN HAS 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. CLEAN THE FLOOR UNDER THE DISH MACHINE AND ALONG THE WALLS AND IN THE CORNERS IN THE BASEMENT FOOD AND DRY GOODS STORAGE AREA HAS DIRT BUILDUP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Use dustless cleaning methods. SOME OF THE CEILING TILES IN THE PIZZA PREP AREA ARE STAINED. INSTRUCTED TO PAINT OR REPLACE THEM.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN THE LIGHT SHIELDS IN THE 1ST.FLOOR PREP AREA HAS DUST BUILDUP.
    • 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 VENTS IN THE IST FLOOR PREP AREA THICK WITH GREASE BUILDUP. INSTRUCTED TO CLEAN THEM.
  20. Toiles

    3 infractions

    • 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 TOPS, SIDES AND INTERIOR SURFACES OF COOKING EQUIPMNET IN KITCHEN AREA
    • 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 CLEAN WALL AND CEILING VENTS AND REPLACES STAINED CEILING TILES IN KITCHEN AREA
    • 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 LEAKING PIPES AT 3 COMPARTMENT 1ST FLOOR KITCHEN AREA AND PROVIDE A DIPPER WELL AT FRONT GELATO ICE CREAM SERVIVE AREA

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