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SAZON CUBANO 2.0

2252 N WESTERN AVE, CHICAGO, IL 60647 · Restaurant

Résumé des inspections

SAZON CUBANO 2.0 a été inspecté 24 fois par Chicago Department of Public Health depuis le 8 novembre 2010. La dernière inspection, le 23 février 2026, a relevé 4 infractions.

5 des 24 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 3 inspections et 15 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • 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 4 fois dans 3 inspections distinctes, la plus récente le 28 janvier 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 24 octobre 2017. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé 3 fois dans 2 inspections distinctes, la plus récente le 22 janvier 2024. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • RavageursRisque élevé

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

    Relevé une fois le 28 janvier 2026. 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 une fois le 9 janvier 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

À propos de ces données

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

24 inspections

  1. Réinspection des toiles

    4 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) OBSERVED ALL HEAVY COOLING UNITS LOCATED IN 1ST FLOOR PREP IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL FOOD RESIDUE FROM INTERIOR AND EXTERIOR OF COOLING UNITS
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED HANDSINK LOCATED IN BASEMENT PREP AREA WITH LEAK FROM PIPE UNDERNEATH SINK BASIN AND ON TO PREP FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 OBSERVED VENTILATION HOODS LOCATED IN 1ST FLOOR AND BASEMENT PREP AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE GREASE BUILD UP, AND DUST DEBRIS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 NOTED ONE OUT OF FOUR CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS WITH ALLERGEN TRAINING CERTIFICATES.INSTRUCTED TO PROVIDE SAID TRAINING FOR ALL CERTIFICATE HOLDERS AND MAINTAIN ON SITE FOR REVIEW.
  2. Réinspection des toiles

    4 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) OBSERVED ALL HEAVY COOLING UNITS LOCATED IN 1ST FLOOR PREP IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL FOOD RESIDUE FROM INTERIOR AND EXTERIOR OF COOLING UNITS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED HANDSINK LOCATED IN BASEMENT PREP AREA WITH LEAK FROM PIPE UNDERNEATH SINK BASIN AND ON TO PREP FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 OBSERVED VENTILATION HOODS LOCATED IN 1ST FLOOR AND BASEMENT PREP AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE GREASE BUILD UP, AND DUST DEBRIS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 NOTED ONE OUT OF FOUR CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS WITH ALLERGEN TRAINING CERTIFICATES.INSTRUCTED TO PROVIDE SAID TRAINING FOR ALL CERTIFICATE HOLDERS AND MAINTAIN ON SITE FOR REVIEW.
  3. Toiles

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED IN BASMENT PREP INOPERABLE, NOT MEETING SANITIZING REQUIREMENTS INTRUCTED TO SERVICE AND MAINTAIN IN GOOD CONDITION. NOTED EQUIPMENT NOT IN USE DURING TIME OF INSPECTION. 3 COMPARTMENT SINK SET UP WITH REQUIRED SANITIZING STRENGTH. PRIORITY VIOLATION. #7-38-025. NO CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED SHRIMP IMPROPERLY THAWING ON PREP TABLE ON 1ST FLOOR. NOTED TEMP OF SAID FOOD BELOW 41F AT THIS TIME. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER CONTINUOUS RUNNING WATER.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 35 SMALL RODENT DROPPINGS ON TOP OF CHEST FREEZER IN BASMENT PREP AREA AS WELL AS ALONGSIDE UNUSED EQUIPMENT AND TABLE WHERE EQUIPMENT IS STORED. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE, REMOVE DROPPINGS, CLEAN AND SANITIZE AREAS. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ALL HEAVY COOLING UNITS LOCATED IN 1ST FLOOR PREP IN NEED OF CLEANING. INSTRUCTED TO REMOVE ALL FOOD RESIDUE FROM INTERIOR AND EXTERIOR OF COOLING UNITS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HANDSINK LOCATED IN BASEMENT PREP AREA WITH LEAK FROM PIPE UNDERNEATH SINK BASIN AND ON TO PREP FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED VENTILATION HOODS LOCATED IN 1ST FLOOR AND BASEMENT PREP AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE GREASE BUILD UP, AND DUST DEBRIS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NOTED ONE OUT OF FOUR CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS WITH ALLERGEN TRAINING CERTIFICATES.INSTRUCTED TO PROVIDE SAID TRAINING FOR ALL CERTIFICATE HOLDERS AND MAINTAIN ON SITE FOR REVIEW.
  4. Plainte

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND EXHAUST HOOD FILTERS AT LOWER LEVEL NOT CLEAN AND ROTTEN RESTROOM DOOR BOTTOM AT LOWER LEVEL. MUST CLEAN/ REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND WALL WITH LARGE HOLE BELOW DISHMACHINE.MUST COVER TO PREVENT PEST HARBORAGE.
  5. Plainte

    1 infraction

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND FOOD CONTAINERS WITH NO LABELS.(FLOUR, SUGAR,ETC.)MUST PROVIDE.
  6. Réinspection des toiles

    1 infraction

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE.MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.
  7. Toiles

    2 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO REMINDER DISCLOSURE STATEMENTS INSIDE MENU FOR FOOD BEING SOLD UNDERCOOKED.PRIORITY FOUNDATION.NO CITATION ISSUED. 7-38-005.MUST PROVIDE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE.MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.
  8. Toiles

    4 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED AT BASEMENT PREP AREA. MUST LABEL ALL BULK CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-DOOR 1ST FLOOR PREP COOLER DOOR GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOME WATER STAINED CEILING TILES ABOVE BASEMENT PREP TABLE. MUST REPLACE WATER DAMAGED CEILING TILES.
  9. Toiles

    0 infraction

  10. Non-inspection

    0 infraction

  11. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEES HEALTH POLICY .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT TCS FOODS STORED INSIDE OF COOLERS HELD FOR MORE THAN 24 HOURS NOT PROPERLY DATE MARKED.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF RISK OF RAW OR UNDERCOOKED FOODS ON MENUS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DOIT ÉTIQUETER LES CONTENEURS DE STOCKAGE DES ALIMENTS SI LES ALIMENTS NE SONT PAS DANS L'EMBALLAGE ORIGINAL.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST PROVIDE A SPLASH GUARD BETWEEN HAND SINK AND 3-COMP DRAIN BOARD AND SHELVING UNIT NEXT TO MOPSINK IN BASEMENT PREP AREA.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REPAIR OR REPLACE DAMAGED AND LOOSE INTERIOR PANELS OF CHEST FREEZERS IN BASEMENT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINET,DISH RACKS.MUST DELIME DISH MACHINE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO LIDS FOR TOILET ROOM GARBAGES CANS.MUST PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REPAIR OR REPLACE HOLES IN WALLS IN EMPLOYEE TOILET ROOM,MISSING WALL BASES UNDER HAND SINK IN BASEMENT PREP AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO FOOD ALLERGEN CERTIFICATE ON SITE TO VIEW.MUST PROVIDE AND MAINTAIN.
  12. Réinspection de la plainte

    0 infraction

  13. Empoisonnement alimentaire présumé

    11 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. INSIDE OF ICE MACHINE OBSERVED BLACK AND BROWN SLIME SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF ICE MACHINEN LOCATED ON BASEMENT. ICE IS BEING USED FOR HUMAN CONSUMPTION.MUST TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR SURFACE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • OBSERVED NO CHEMICAL TEST STRIPS FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK DISHWASHER OR FOR THE WASH CLOTHS USED TO WIPE THE EQUIPMENT/SURFACES. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS AND MAINTAIN. SERIOUS VIOLATION. 7-38-030.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 03/10/17 REPORT#19954232 OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT. MUST REPAINT AND MAINTAIN. 34 OBSERVED GREASE BUILD-UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN. 35 OBSERVED OPENINGS INTO CEILING IN BASEMENT ABOVE CHEST FREEZER. 43 OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION. WHEN NOT IN USE. SERIOUS VIOLATION 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED HEAVY ICE BUILD-UP ON MEAT CHEST FREEZER IN BASEMENT. INSTRUCTED TO REMOVE ICE BUILD-UP AND MAINTAIN. OBSERVED FROZEN MEAT STORED IN PALSTIC GROCERY BAGS INSIDE CHEST FREEZERS IN BASEMENT. INSTRUCTED TO USE A FOOD GRADE BAGS ONLY. OBSERVED PREP TABLE CUTTING BOARD IN BASEMENT IN POOR REPAIR WITH OPEN SEAMS AND DEEP DARK GROOVES. MUST REPLACE AND MAINTAIN. OBSERVED FOOD DRY STORAE CONTAINERS WITHOUT LISDS INSTRUCTED TO PROVIDE LIDS FOR DRY FOOD STORAGE CONTAINERS AND MAINTAIN. OBSERVED TYPE ON CHEST FREEZER LIDS ON BASEMENT. MUST REMOVE TYPE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED EXCESSIVE DUST BUILD-UP ON VENTILATION FANS IN BASEMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING IN BASEMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT AND GREASE BUILD-UP ON FLOOR UNDERNEATH COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • BASEMENT WALL NEXT TO MOP SINK MUST BE SMOOTH, EASILY CLEANABLE SURFACES. OBSERVED DAMAGED AND CRACKED WALL TILES BEHIND 3-COMPARTMENT IN BASEMENT. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED EXPOSED HAND WASHING SINK IN BASEMENT DRAINING SLOW. MUST REPAIR AND MAINTAIN. OBSERVED FLOOR DRAIN BEHIND BAR WITH NO COVER. MUST PROVIDE COVER AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER LOCATED IN MAIN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED A FEW ITEMS INSIDE WALK-IN COOLERS NOT ELEVATED 6INCHES OFF FLOOR. MUST ELEVATED AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN BEHIND BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  14. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT. MUST REPAINT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • GREASE BUILD-UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED OPENINGS INTO CEILING IN BASEMENT ABOVE CHEST FREEZER. MUST SEAL AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION. WHEN NOT IN USE.
  15. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT. MUST REPAINT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED GREASE BUILD-UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED OPENINGS INTO CEILING IN BASEMENT ABOVE CHEST FREEZER. MUST SEAL AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION. WHEN NOT IN USE.
  16. Toiles

    7 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED BROWN AND BLACK SLIME SUBSTANCE ON THE INTERIOR CONTACT SURFACE OF ICE MACHINE. ICE IS BEING USED FOR HUMAN CONSUMPTION. MUST TURN OFF ICE MACHINE REMOVE ICE AND HAVE INTERIOR SURFACES CLEAN AND SANITIZE. SERIOUS VIOLATION 7-38-005(A).
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • HAND WASHING FACILITIES NOT MAINTAINED. OBSERVED BROKEN AND LEAKING PIPE UNDERNEATH EXPOSED HAND WASHING SINK LOCATED BEHIND BAR. INSTRUCTED TO REPAIRED AND MAINTAIN. EMPLOYEES MUST USE SINK IN KITCHEN PREP AREA FOR HAND WASHING. SERIOUS VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER IN BASEMENT. MUST REPAINT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED GREASE BUILD-UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED OPENINGS INTO CEILING IN BASEMENT ABOVE CHEST FREEZER. MUST SEAL AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION. WHEN NOT IN USE.
  17. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE FREEZERS AND COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL FOOD ITEMS WITH PRODUCT NAME, USED BY DATE AND/OR PREPARES BY DATE,
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED FOOD ITEMS INSIDE GROCERY BAG STORED INSIDE CHEST FREEZER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO STORE FOOD ITEMS INSIDE AN CLEAN CONTAINER WITH TIGHT FITTING LID OR INSIDE AN APPROVED FOOD GRADE CONTAINER....ALSO NOTED RUSTY SHELVES INSIDE BASEMENT WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOO GRADE PAINT AND/OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED ICE BUILD UP INSIDE UPRIGHT FREEZER AT THE BAR. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED HALL ON WALL AT THE MAIN DINNING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • NOTED CLUTTER ON SHELVES BEHIND CHEST FREEZERS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/ OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  18. Toiles

    2 infractions

    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHES STORE ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED.
  19. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL AND MAINTAIN A SPLASHGUARD ON THE EXPOSED HANDSINK IN THE FIRST FLOOR KITCHEN NEXT TO THE SANDWICH PRESS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND SLIGHT DIRT BUILDUP ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED 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
      • INSTRUCTED TO CLEAN AND MAINTAIN THE SEWER DRAIN UNDER THE DISH MACHINE IN THE BASEMENT.
  20. Toiles

    0 infraction

  21. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT MULTI-USE PLATES AT FRONT SERVICE AREA
    • 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 STAINED CUTTING BOARD IN BASEMENT AREAS AND REPLACE CRACKED GLASS AT SERVICE COUNTER AREA
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR SHELF-INSIDE 1ST FLOOR FREEZER
    • 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 CLEAN FLOOR 1ST FLOOR AREA, UNDER AND BEHIND ALL EQUIPMENT, ESP. BEHIND COOKING EQUIPMENT
    • 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 HANDLE TO SPRAY DEVICE AT BASEMENT 3 COMPARTMENT SINK
  22. Réinspection des toiles

    0 infraction

  23. Toiles

    12 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less.Potentially hazardous foods not meeting temperature requirement during storage approximately 9 #s of bean salad temperature measured 44.6f held inside the 2 door food prep cooler,3 dozens raw eggs,15#s cooked pork,measured 44.7f.total dollar value$100.CRITICAL VIOLATION 7-38-005(A).
    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.FOUND WASTE WATER BACKING-UP AT SANITIZING 3 COMPARTMENT SINK LOCATED IN BASEMENT ONCE WATER IS FILLED IN MIDDLE COMPARTMENT OBSERVED WASTE WATER COMING UP AT OTHER COMPARTMENTS,GREASE TRAP BENEATH SAID SINK HAS RUST,HAS HOLE AT BOTTOM OF GREASE TRAP BOX AND WASTE WATER LEAKING ONTO FOOD PREP AREA FLOOR,MANUAL SINK STOPPERS AT FAR LEFT,FAR RIGHT INSIDE SAID SINK NOT WORKING AND OBSERVED LACK OF WATER PRESSURE AT BASE OF FAUCET AT 3 COMPARTMENT SINK KITCHEN BASEMENT ALSO 3 COMPARTMENT SINK AT BAR THE SAME OBSERVED WASTE WATER COMING BACK UP,PIPES LEAKING BENEATH SAID SINK WRAPPED AROUND IN SOILED TOWELS. MUST REPAIR, CLEAN, SANITIZE ALL AFFECTED AREAS.CRITICAL VIOLATION 7-38-030.
    • 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.ICE NOT PROTECTED FROM CONTAMINATION. BLACK SLIME ACCUMULATED ON INTERIOR ICE AND WATER CONTACT SERVICES OF ICE MACHINE. MUST HAVE MACHINE PROFESSIONALLY WASHED AND SANITIZED. SERIOUS VIOLATION. 7-38-005 A.
    • 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.ALL BULK FOOD CONTAINERS IN DRY STORAGE AREA MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST PROPERLY STORE,INVERT ALL MULTI-USE UTENSILS,POTS,PANS,DISHWARE THROUGHOUT THE KITCHEN TO PREVENT CONTAMINATION BEFORE USE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS,BOTTOMS OF FOOD PREP TABLES IN BASEMENT FOOD PREP USING A NON-TOXIC FINISH,PROVIDE SPLASHGUARD AT FRONT FOODSERVICE EXPOSED HANDSINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYER,BAR GUNS AND HOUSINGS ATTACHED,INTERIOR BASINS OF 3 COMPARTMENT SINKS(KITCHEN,BAR),TOPS/BOTTOMS OF FOOD PREP TABLES AND LEGS OF EQUIPMENTS,SIDES OF COOKING EQUIPMENTS,INTERIOR OF COOLERS(BAR AREA),FAN COVERS,CONDENSOR INSIDE THE WALK-IN-COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING ALL STORAGE AREAS THROUGHOUT THE PREMISES SPECIFICALLY UNDER THE 3 COMPARTMENT SINKS KITCHEN,BAR 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.LIGHT BULBS OVER DRY STORAGE AREAS IN BASEMENT NOT SHIELDED MUST PROVIDE,MAINTAIN LIGHT SHIELDS ON LIGHT FIXTURES.
    • 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.DETAIL CLEAN THE FOLLOWING EXHAUST FANS ON WINDOW ABOVE THE 3 COMP SINK AREA IN BASEMENT AND INSTALL MESHING,HOOD/FILTERS ABOVE COOKING EQUIPMENTS IN 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.CLEAN,ORGANIZE ALL STORAGE AREAS AND REMOVE UNNECSSARY ARTICLES STORE 6" OFF FLOOR FOR EASIER CLEANING OF PREMISES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST REPLACE BROKEN ICE DISPENSING UTENSIL FOR ICE MACHINE AND PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER AT ALL TIMES.
  24. Toiles

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST REMOVE CUTTERS AND SCRAPERS STORED BETWEEN WALL AND 3COMP.SINK IN BASEMENT,AND STORE PROPERLY.
    • 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. INSTRUCTED TO REMOVE RUST ON 3COMP SINKS IN BASEMENT.
    • 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. INSIDE BOTTOM OF DEEP FRYER AT FRONT PREP AREA,3COMP.SINK IN BASEMENT,AND HAND WASH SINKS IN THE BAR AND IN BSMT.WITH STAINS AND DEBRIS NEEDS CLEANING.
    • 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. INSTRUCTED TO PROVIDE FAUCET ON 3COMP.SINK IN BASEMENT TO EXTEND TO ALL 3SINKS,OWNER ONLY HAD FLUSHER SPRAYER.CAN HAVE SPRAYER AND FAUCET.

Établissements inspectés à proximité

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