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SALONICA RESTAURANT

1438-1440 E 57TH ST, CHICAGO, IL 60637 · Restaurant

Résumé des inspections

SALONICA RESTAURANT a été inspecté 23 fois par Chicago Department of Public Health depuis le 7 octobre 2010. La dernière inspection, le 6 janvier 2026, n'a relevé aucune infraction.

2 des 23 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 0 infraction relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Protection des aliments contre la contamination et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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.

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 24 février 2025. 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 4 inspections distinctes, la plus récente le 9 avril 2020. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • RavageursRisque élevé

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

    Relevé 4 fois dans 4 inspections distinctes, la plus récente le 2 avril 2020. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 8 août 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 31 mai 2018. Par exemple : RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION

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. Toiles

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED SOME FOOD STORAGE CONTAINERS IN BASEMENT AREA NOT LABELED AS REQUIRED; INSTRUCTED TO LABEL CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ONE FRYER IN KITCHEN MISSING A DOOR AT THE BOTTOM AREA; INSTRUCTED TO REPLACE DOOR WHERE NEEDED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE CAN OPENER BLADE AT THE PREP TABLE IN THE BASEMENT IN NEED OF CLEANING; CLEAN CAN OPENER BLADE. OBSERVED THE POTATO DICER ON THE WALL IN THE BASEMENT PREP AREA IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN POTATO DICER. OBSERVED GREASE UNDER THE GRILL IN KITCHEN AND ON EXTERIOR SURFACES OF FRYERS; INSTRUCTED TO CLEAN WHERE NEEDED AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT WHERE NEEDED. INSTRUCTED TO CLEAN INSIDE OF THE LIGHT SHIELDS IN THE KITCHEN WHERE NEEDED. INSTRUCTED TO CLEAN THE FLOORS UNDER COOKING EQUIPMENT IN KITCHEN WHERE NEEDED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOOR IN THE PRODUCE WALK IN COOLER IN THE BASEMENT RUSTED AND IN POOR REPAIR; INSTRUCTED TO REPLACE FLOOR.
  3. Toiles

    5 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE FOLLOWING; INTERIOR BOTTOM AREA OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES AND REFRIGERATION UNITS IN BASEMENT AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAK FROM THE PIPE UNDER THE EXPOSED HANDSINK IN THE KITCHEN; REPAIR LEAK AT PIPE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE FLOORS AND WALLS UNDER AROUND AND BEHIND EQUIPMENT IN KITCHEN AREA. CLEAN FLOORS IN BASEMENT CORNER AREAS. CLEAN VENTILATION FANS ON THE CEILINGS OF WASHROOMS TO REMOVE DUST OBSERVED. (CORRECTED ON SITE)
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID FOOD HANDLER CERTIFICATES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED MANAGER TO OBTAIN A VALID CERTIFICATE.
  4. Toiles

    10 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • SMALL CONTAINERS IN BASEMENT HOLDING INGREDIENTS FOR RECIPIES IN NEED OF LABELING. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED POTATO SLICER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE PEUT S'OUVERTER DANS LE BESOIN DE DÉTAILLAGE POUR REMPLIR TOUS LES BÂTIMENTS. INSTRUMENTS À DÉTAILLER ET À MAINTENIR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS IN NEED OF CLEANING OR REPLACING. WORN, DISCOLORED. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED COOKING EQUIPMENT WITH BUILD UP OF FOOD DEBRIS AND GREASE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. INTERIOR OF REACH IN COOLER SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SIDES OF COOKING EQUIPMENT WITH BUILD UP GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED 2 COMP SINK IN BASEMENT WITH LEAK AT BOTTOM. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN BASEMENT IN NEED OF CLEANING AND REMOVE ALL WATER SPILLS. FLOORS IN MAIN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HOOD VENTILATION FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Toiles

    2 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL BULK STORAGE CONTAINER WITH THE NAME OF THE PRODUCT IN THE BASEMENT.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A FEW LEAKS UNDERNEATH THE 2 COMP SINK IN THE BASEMENT. MUST REPAIR AND MAINTAIN.
  6. Toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT (FRYERS, GRILL, STEAM TABLE), INTERIOR BOTTOM OF FRYERS, BOTTOM OF STEAM TABLE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • THE FAUCET NECK OF THE TWO COMP SINK IN THE BASEMENT PREP AREA IS LEAKING; REPAIR OR REPLACE FAUCET NECK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE FLOOR UNDER AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED TO REMOVE GREASE AND FOOD PARTICLES.
  7. Réinspection des toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREAS. OBSERVED FLOOR IN NEED OF REGROUTING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  8. Réinspection des toiles

    10 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKING SYSTEM AVAILABLE. REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY DATED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS AND DRINKS STORED ON FLOOR IN BEVERAGE AREA AND BASEMENT WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED CLEAN MULTI-USE UTENSILS NOT INVERTED IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROPERLY STORE AND INVERT CLEAN MULTI-USE UTENSILS TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED TOP OF SMALL CHEST FREEZER IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. OBSERVED SOILED CARDBOARD AND FOIL USED AS LINERS ON FLOOR AND SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE GASKETS OF PREP COOLERS, GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, FRYER CABINETS, GRILL, DUST BUILDUP ON EXTERIOR SURFACES COOLERS, FREEZERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING WALL TILES , FLOOR TILES AND DAMAGED FLOOR TILES IN PREP AND DISH WASHING AREA. OBSERVED FLOOR TILES AND WALL TILES IN NEED OF REGROUTING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS, GREASE BUILDUP, DEAD ROACHES ON WALLS AND FLOORS IN PREP, DISH WASHING AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED MISSING LIGHT SHIELDS IN FRONT DISPLAY COOLER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • PREVIOUS PRIORITY FOUNDATION NOT CORRECTED FROM REPORT #2366757 ON 4-2-20:38- OBSERVED SIX SMALL LIVE ROACHES CRAWLING BETWEEN COOLER GASKETS IN UNUSED PREP COOLER, FOUR LARGE LIVE ROACHES CRAWLING ON BOTTOM COMPRESSOR VENT OF CHEST FREEZER IN BASEMENT, OVER 10 FLYING INSECTS IN PREP, DISH WASHING AND BASEMENT AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY VIOLATION 7-42-090
  9. Toiles

    13 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN FIRST FLOOR AND BASEMENT PREP, DISHWASHING AND WASHROOM AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKING SYSTEM AVAILABLE. REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY DATED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERED BULK CONTAINER OF SUGAR NOT LABELED IN BEVERAGE AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OVER 20 RAT DROPPINGS ON FLOOR IN SOUTHWEST CORNER OF BASEMENT, OVER 20 FLYING INSECTS IN BASEMENT PREP AND STORAGE AREA, 4 LIVE ROACHES CRAWLING BETWEEN GASKETS OF PREP COOLER IN BASEMENT,4 MICE DROPPINGS ON FLOOR ALONG PIPE FITTING NEAR SUGAR BULK CONTAINER IN BEVERAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A)
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS AND DRINKS STORED ON FLOOR IN BAVERAGE AREA AND BASEMENT WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED HANDLES OF DISPENSING UTENSILS STORED INSIDE SUGAR AND ON TOP OF BREAD. INSTRUCTED MANAGER TO STORE HANDLES ABOVE FOOD TO PREVENT CONTAMINATION.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED CLEAN MULTI-USE UTENSILS NOT INVERTED IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROPERLY STORE AND INVERT CLEAN MULTI-USE UTENSILS TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED TOP OF SMALL CHEST FREEZER IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE GASKETS OF PREP COOLERS, GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING WALL TILES AND DAMAGED FLOOR TILES IN DISH WASHING AREA. OBSERVED FLOOR IN NEED OF REGROUTING IN PREP AND DISH WASHING AREAS. OBSERVED OPENING IN FLOOR AROUND PIPE FITTING IN FRONT BEVERAGE PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON WALLS AND FLOORS IN PREP AND DISH WASHING AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED MISSING LIGHT SHIELDS IN FRONT DISPLAY COOLER, INSIDE BASEMENT PRODUCE WALK-IN COOLER AND ABOVE 2-COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
  10. Réinspection des toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS, WITH CLEAN UP KIT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE CONSUMER ADVISORY FOR UNDER COOKED FOOD ITEMS(HAMBURGERS,EGGS) WITH DISCLOSURE OR REMINDER STATEMENT TO THE CONSUMERS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • DETAIL CLEAN ALL HEAVY EQUIPMENT IN KITCHEN AREA, EXTERIOR OF DEEP FRYERS AND REFRIGERATORS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN FLOOR IN KITCHEN OF FOOD SPILLS, FOOD DEBRIS AND LITTER. CLEAN WALL IN KITCHEN AREA OF FOOD SPLASHES.
    • 58. FORMATION D ' ALLERGÈNE
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING AS REQUIRED.
  11. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS, WITH CLEAN UP KIT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE CONSUMER ADVISORY FOR UNDER COOKED FOOD ITEMS(HAMBURGERS,EGGS) WITH DISCLOSURE OR REMINDER STATEMENT TO THE CONSUMERS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 4 RAT DROPPINGS ON FLOOR UNDER DRY FOOD STORAGE RACK IN BASEMENT AND 5 ON CEMENT STAIRS IN BASEMENT AT RECEIVING AREA. ALSO OBSERVED SEVERAL LARGE FLIES AND OVER 20 FRUIT FLIES IN BASEMENT PREP AREA ON WALL PREP TABLES AND GARBAGE CAN. MUST REMOVE CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A).
    • 40. FONDS PERSONNELS
      • FOOD HANDLERS MUST WHERE PROPER HAIR RESTRAINT.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • MUST PROPERLY STORE UNUSED WIPING CLOTHS IN PROPER CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • DETAIL CLEAN ALL HEAVY EQUIPMENT IN KITCHEN AREA, EXTERIOR OF DEEP FRYERS AND REFRIGERATORS.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE COVERED RECEPTACLES IN WOMEN'S WASHROOM.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH GREASE ENCRUSTED ON TOP, LID AND DRIPPING DOWN THE SIDES. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN FLOOR IN KITCHEN OF FOOD SPILLS, FOOD DEBRIS AND LITTER. CLEAN WALL IN KITCHEN AREA OF FOOD SPLASHES.
    • 58. FORMATION D ' ALLERGÈNE
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING AS REQUIRED.
  12. Réinspection de la plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE RUST DEPOSITS ON ALL SHELVES IN SANDWICH PREP COOLER IN KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, GRILL, FRYER CABINETS, PREP TABLES, COOLERS, FREEZERS, STEAM TABLES, SHELVING UNITS IN COOLERS AND STORAGE AREA, SINKS IN FIRST FLOOR AND BASEMENT PREP AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REMOVE ACCUMULATED FOOD DEBRIS AND GREASE OFF FLOORS BEHIND AND AROUND COOKING EQUIPMENT, REACH-IN COOLERS AND STEAM TABLES IN FIRST FLOOR PREP AREA. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT STORAGE AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE ALL STAINED CEILING TILES IN KITCHEN AND SECURE LOOSE LIGHT SHIELD ABOVE 3-COMPARTMENT SINK. REPLACE MISSING WALL TILES BEHIND DISH MACHINE AND COOKING EQUIPMENT IN KITCHEN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTALL AN EXPOSED SINK IN FIRST FLOOR KITCHEN WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS.
  13. Plainte

    12 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT TOAST, BACON, TURKEY, AND CHEESE WITH BARE HANDS WHILE PREPARING SANDWICH. THERE IS NO BAR HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010A
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED AND NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 100 PPM. LOW TEMPERATURE DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-030
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 20 MICE DROPPINGS SCATTERED ON TOP OF DETERGENT AND SANITIZER BULK CONTAINERS, AND INSIDE MULTI-USE EQUIPMENT UNDER DISH MACHINE, 20 MICE DROPPINGS SCATTERED ON SHELVES UNDER STEAM TABLE IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL ALL BULK CONTAINERS IN BASEMENT STORAGE AREA.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INVERT AND PROPERLY STORE ALL CLEAN MULTI-USE EQUIPMENT, POTS, PANS, ETC IN PREP AND STORAGE AREAS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE DAMAGED GASKETS ON PREP COOLER DOORS IN BASEMENT PREP AREA. REMOVE RUST DEPOSITS ON ALL SHELVES IN SANDWICH PREP COOLER IN KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, GRILL, FRYER CABINETS, PREP TABLES, COOLERS, FREEZERS, STEAM TABLES, SHELVING UNITS IN COOLERS AND STORAGE AREA, SINKS IN FIRST FLOOR AND BASEMENT PREP AREAS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REMOVE ACCUMULATED FOOD DEBRIS AND GREASE OFF FLOORS BEHIND AND AROUND COOKING EQUIPMENT, REACH-IN COOLERS AND STEAM TABLES IN FIRST FLOOR PREP AREA. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT STORAGE AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE ALL STAINED CEILING TILES IN KITCHEN AND SECURE LOOSE LIGHT SHIELD ABOVE 3-COMPARTMENT SINK. REPLACE MISSING WALL TILES BEHIND DISH MACHINE AND COOKING EQUIPMENT IN KITCHEN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTALL AN EXPOSED SINK IN FIRST FLOOR KITCHEN WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. REPAIR GASKET ON HOT WATER FAUCET OF EXPOSED SINK IN BASEMENT PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK OFF FLOOR IN FIRST FLOOR KITCHEN AND COFFEE PREP AREA.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
  14. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT IN KITCHEN, CLEAN INTERIORS OF REFRIGERATION AND FREEZER UNITS IN KITCHEN AND BASEMENT WHERE NEEDED, CLEAN BOTTOM OF PREP TABLE IN KITCHEN AND CLEAN SHELVES INSIDE OF WALK-IN COOLERS IN THE BASEMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS IN KITCHEN UNDER AND AROUND EQUIPMENT, CLEAN FLOORS IN WALK-IN COOLERS IN THE BASEMENT UNDER SHELVES, CLEAN FLOORS IN CORNER AREAS OF BASEMENT WHERE NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO CLEAN AND PAINT EXTERIOR OF THE GREASE TRAP AT THE THREE COMP SINK.
  15. Réinspection des toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED A WOODEN MAKE SHIFT DOOR ATTACHED TO THE REACH IN FREEZER IN THE BASEMENT STORAGE AREA. MUST REPLACE WITH A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE FOLLOWING: INTERIOR OF REFRIGERATION UNITS, INTERIOR OF SINKS, INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, PREP TABLES, INTERIOR OF LIGHT SHIELDS AND REMOVE DUST, GREASE AND FOOD BUILD UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOORS IN PREP AREAS. MUST REMOVE GREASE AND FOOD BUILD UP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN WALLS UNDER SINKS, BEHIND THE COOKING EQUIPMENT AND THROUGHOUT PREP AREAS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE THE PROPER END CAPS FOR LIGHT SHIELDS IN THE BASEMENT STORAGE AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • PROPERLY STORE WASH RAGS IN A SANITIZING SOLUTION.
  16. Toiles

    8 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. NO CHLORINE REGISTERING AFTER THE FINAL RINSE CYCLE. MUST REPAIR FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AND NO VALID PROOF OF ENROLLMENT PROVIDED. ALSO, NO PROOF OF A CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (EGGS,SOUP,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED A WOODEN MAKE SHIFT DOOR ATTACHED TO THE REACH IN FREEZER IN THE BASEMENT STORAGE AREA. MUST REPLACE WITH A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE FOLLOWING: INTERIOR OF REFRIGERATION UNITS, INTERIOR OF SINKS, INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, PREP TABLES, INTERIOR OF LIGHT SHIELDS AND REMOVE DUST, GREASE AND FOOD BUILD UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOORS IN PREP AREAS. MUST REMOVE GREASE AND FOOD BUILD UP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN WALLS UNDER SINKS, BEHIND THE COOKING EQUIPMENT AND THROUGHOUT PREP AREAS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE THE PROPER END CAPS FOR LIGHT SHIELDS IN THE BASEMENT STORAGE AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • PROPERLY STORE WASH RAGS IN A SANITIZING SOLUTION.
  17. Toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS AND FREEZERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN BOTH PREP AREAS,IN BASEMENT STORAGE AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON ALL PREP COOLERS,REACH IN COOLERS THROUGHOUT,MISSING KNOB ON SOUP KETTEL,TORN BOOTH SEATS,DAMAGED LIDS ON FOOD STORAGE CONTAINERS IN BASEMENT.MUST PROVIDE LOCKS ON COOLERS AND ICE BINS IN WALK WAY TO TOILETROOM & REAR DINING AREA,WOOD SURFACE AT COUNTER TOP NEXT TO HAND SINK IN PREP AREA IN POOR REPAIR.MUST REMOVE RUST FROM ALL PREP TABLES,GRILL TABLES,STEAM TABLES,WALK IN COOLER & REACH IN COOLER SHELVES,LID OF CHEST FREEZER IN BASEMENT.MUST REMOVE FOIL FROM ALL SHELVING UNITS AND INSIDE OF PREP COOLER IN 1ST FL. KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM ALL COOLERS,FREEZERS,PREP,GRILL & STEAM TABLES,FRYERS,SHELVING UNITS,COUNTER TOPS,MEAT SLICER,WHEEL BASES,,DISH RACKS,DISH MACHINE,COMPRESSOR AND FAN GUARDS WALK IN COOLERS,OVER HEAD SHELVES,PIPES OF COOKING EQUIPMENT,ALL UNUSED EQUIPMENT THROUGHOUT ESPECIALLY IN BASEMENT PREP AND STORAGE AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN BOTH PREP AREAS,REAR SERVICE COUNTER,WALK IN COOLER AND FREEZER.MUST REMOVE WATER FROM BASEMENT FLOOR AND KEEP DRY.MUST REMOVE RUST FROM FLOOR IN BASEMENT WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE IN 1ST FL. PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN EXCESSIVE GREASE,FOOD DEBRI,DUST FROM WALLS IN PREP AREAS,DISH WASHING AREA,HOOD & FILTERS.MUST REMOVE MOLDED WALL BASES UNDER BASEMENT 3- COMP SINK.MUST REPAIR OR REPLACE DAMAGED AND STAINED CEILING TILES IN PREP AREA,THRESHOLD AT FRONT DOOR,GAP BETWEEN FLOOR AND WALL BASES UNDER DISH MACHINE,MISSING WALL TILE IN 1ST FL. PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE LIDS FOR BOTH SUMP PUMPS IN BASEMENT.MUST REPAIR OR REPLACE LEAKY FAUCET HANDLES AT 1ST FL. 3- COMP SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE,ELEVATE,ORGANIZE MASSIVE AMOUNT OF UNUSED EQUIPMENT AND SUPPLIES IN BASEMENT.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • EXIGENCES EN MATIÈRE DE MÉTHODES ALIMENTAIRES DE L'IDPH NON MÉT.
  18. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED SMALL BOX FREEZER LID 1ST. PREP AREA, AND BASEMENT LARGE BOX FREEZER LID, IN POOR REPAIR WITH EXPOSED INSTULATION NEED TO REPAIR OR REPLACE FREEZERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NEED TO CLEAN AND SANITIZE SLICER, #10 CAN OPENER, AND CHOPPER. NEED TO CLEAN FRONT ICE CREAM FREEZER. CLEAN BASEMENT OVENS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NEED TO CLEAN FLOOR UNDER 1ST. FLOOR PREP AREA.
  19. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (SUGAR,SALT)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST DETAIL CLEAN AND SANITIZE BULK FOOD ITEM CONTAINERS AND OTHER MULTI USE UTENSILS AS NEEDED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS AND REMOVE GREASE BUILD UP. DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. DETAIL CLEAN ALL COOLERS AND STORAGE FACILITIES IN BASEMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST KEEP FLOORS CLEAN AND DRY IN BASEMENT PREP AREA. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND FRYERS AND REMOVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP. ALSO DETAIL CLEAN FLOORS BEHIND FRONT SERVICE COUNTER .
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN THE WALLS IN THE BASEMENT PREP AREA. MUST REPLACE ALL STAINED CEILING TILES IN THE 1ST FLOOR PREP AREA AND THROUGHOUT WHERE NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY FAUCETS AT BOTH THREE COMPARTMENT SINKS. MUST REPAIR LEAK IN BASEMENT WALK IN COOLER.
  20. Réinspection des toiles

    0 infraction

  21. Toiles

    11 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED UNCOVERED RAW CHICKEN AND RAW FISH STORED OVER UNCOVERED SHREDDED LETTUCE, DICED TOMATOES AND ONIONS IN REACH-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE RAW MEAT AND POULTRY UNDER READY TO EAT FOOD AND PRODUCE TO PROTECT FROM CONTAMINATION. SERIOUS VIOLATION 7-38-005A CITATION ISSUED.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED 15-20 MICE DROPPINGS ON BOTTOM SHELF UNDER GYRO MACHINE AND WAFFLE GRIDDLE, 10-15 MICE DROPPINGS ON SHELF UNDER SINK, ALONG WALLS AND ON DETERGENT CONTAINER IN DISH WASHING AREA, 10-15 MICE DROPPINGS ALONG WALLS BEHIND UPRIGHT COOLER, 10-15 MICE DROPPINGS ON ROLLING CART, 10-15 MICE DROPPINGS SCATTERED ON FLOOR AND SHELVING UNITS NEAR PASTA CONTAINERS, 10-15 MICE DROPPINGS IN CORNER BETWEEN DRY FOOD STORAGE SHELVES IN BASEMENT PREP/STORAGE AREAS, 20-30 MICE DROPPINGS SCATTERED ON FLOOR, SHELVES AND UNUSED EQUIPMENT IN EAST BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. BASEMENT OVERHEAD DOOR NOT RODENT PROOFED 1/4" GAP AROUND DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.
    • 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. INVERT ALL CLEAN MULTI-USE EQUIPMENT, UTENSILS AND CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 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. REMOVE MILK CRATES OFF FLOOR IN BASEMENT STORAGE FOR EASY CLEANING AND PEST CONTROL. REMOVE RUSTY SURFACES ON SHELVING UNITS. PAINT WOODEN SHELVES IN DISH WASHING AND BASEMENT PREP/STORAGE AREAS.
    • 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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FRYERS, STOVE, GRILL, OVENS, SLICERS, PREP TABLES, SHELVING UNITS, ETC.
    • 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. ELEVATE ALL FOOD OFF FLOOR UNDER 3-COMP SINK AND DISH WASHING AREA. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, COOLERS, DISH MACHINE, PREP TABLES, SHELVING UNITS, ALONG WALLS AND IN ALL CORNERS IN PREP AND BASEMENT AREAS (FOOD DEBRIS, LETTUCE, OLIVES, POTATOES, GREASE BUILDUP, ETC)
    • 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 NEED CLEANING UNDER GYRO MACHINE(GREASE BUILDUP), BEHIND COOKING EQUIPMENT, SINKS, PREP TABLES, DISH MACHINE, ETC (SPILLS). SEAL OPENINGS ALONG BASEBOARD UNDER DISH MACHINE. SEAL ALL OPENINGS IN CEILING IN BASEMENT PREP AND STORAGE AREAS, AROUND PIPE FITTINGS, ETC. SEAL ALL BRICK WALLS IN BASEMENT PREP AREA (PEELING PAINT). SEAL OPENINGS UNDER SINK IN MEN WASHROOM AND UNDER EXPOSED SINK IN BASEMENT PREP AREA. REPLACE STAINED CEILING TILE IN MEN WASHROOM AND BEHIND FRONT COUNTER AREAS.
    • 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. REPLACE MISSING LIGHT SHIELDS IN BASEMENT PREP 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. REPAIR LEAKING PIPE IN SOUTHEAST CORNER IN EAST BASEMENT.
    • 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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. SEPARATE CLEANING EQUIPMENT AND DETERGENTS FROM SOUP BASE UNDER DISH MACHINE.
  22. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND INTERIOR WALLS AND CEILING OF WALK IN COLLER NOT CLEAN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND EXTERIOR OF OVENS AT BASEMENT NOT CLEAN.
    • 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.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • FOUND ICE SCOOP NOT PROPERLY STORED.
  23. 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. MUST DATE AND LABEL ITEMS IN WALK-IN AND PREP 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 REPLACE WORN RUBBER GASKET(S) ON PREP REACH-IN COOLER AND DAMAGED DOOR ON PREP REACH-IN FREEZER IN PREP AREA. RECAULK AROUND EXPOSED HAND WASHING SINK ON 1ST FL.
    • 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 DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS, STORAGE RACKS AND SHELVES IN PREP AREAS.
    • 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. MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND DISH MACHINE, SINKS, COOKING EQUIPMENT AND ALL HEAVY EQUIPMENT, IN ALL CORNERS AND INTERIOR/EXTERIOR OF ALL FLOOR DRAINS IN BASEMENT AND 1ST FL AREAS.
    • 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 DETAIL CLEAN WALLS IN PREP AREA AROUND COOKING EQUIPMENT, DISH MACHINE AND SINKS. REPLACE AND MAINTAIN ALL WATER STAINED CEILING TILES IN MEN'S TOILET ROOM, DINING AREA AND WHEREVER NEEDED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK AND REROUTE WASTE LINE AT REAR OF WALK-IN COOLER IN BASEMENT TO A FLOOR DRAIN.

Établissements inspectés à proximité

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