Aller au contenu
Chargement de la carte…

SENOR PAN CAFE

4612 W FULLERTON AVE, CHICAGO, IL 60639 · Restaurant

Résumé des inspections

SENOR PAN CAFE a été inspecté 16 fois par Chicago Department of Public Health depuis le 16 avril 2019. La dernière inspection, le 14 mai 2026, a relevé 10 infractions.

3 des 16 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 10 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Ravageurs et Contrôle de la température des aliments.

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 9 fois dans 6 inspections distinctes, la plus récente le 18 septembre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 6 fois dans 6 inspections distinctes, la plus récente le 14 mai 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 5 fois dans 3 inspections distinctes, la plus récente le 1 août 2023. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 une fois le 14 mai 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 11 fois dans 10 inspections distinctes, la plus récente le 14 mai 2026. Par exemple : UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ

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.

16 inspections

  1. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWEL AT HOT FOODS PREP HANDSINK, AND REAR PREP HANDSINK. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (DELI MEAT, BEANS AND RICE, SOUP, CHICKEN, ETC) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALIMENTAIRE OBSERVÉ CONTENU DANS LES CONTENEURS DANS TOUS LES COOLERS, REMORQUES EN COOLER ET EN STOCKAGE SRY SANS LABELAGE PROPER DU NOM. INSTRUCTION DE LA PERSONNE EN CHARGE DE PROVIDER UN ÉTIQUETTE RÉFLEXIONNANT LE NOM DE L'INVESTISSEMENT DE L'ALIMENTATION QUAND L'ALIMENT A ÉTÉ ÉLIMINÉ DE SES EMBALLAGES ORIGINAUX.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A 1/4" GAP AROUND ENTIRETY OF REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED IN COLD-HOLD UNITS AND PREP AREA WITH CONTAINERS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ENCRUSTED GREASE AND FOOD DEBIRS ON ALL COOKING EQUIPMENT ESPECIALLY ON DEEP FRYERS ON SIDES. INSTRUTCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. ALSO, OBSERVED BUILDUP OF DUST AND DEBRIS ON AIR FILTRATION VENTILLATION THROUGHOUT PREMISES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUNE PROFESSION DE FORMATION POUR TOUS LES ALIMENTAIRES. INSTRUMENTS POUR FOURNIR ET MAINTENIR DES ENREGISTREMENTS EN TEMPS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  2. Réinspection des toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12// OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
  3. Toiles

    2 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED ICE MACHINE WITH PINK, BLACK AND BROWN SUBSTANCE ON TOP INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
  4. Réinspection des toiles

    10 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS EGGS, CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO LABEL BULK FOOD STORAGE CONTAINERS WITH COMMON NAME (REAR PREP) TO PROPERLY IDENTIFY (RICE, BEANS, SEASONINGS).
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVÉ DES CLOTS WIPING SOLIDES CONSERVÉS SUR LES TABLEAUX DE PRÉPÔT. MANAGER INSTRUCTE POUR CONSERVER LA SOLUTION ENTRE LES UTILISATIONS.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR AND ALSO ONTO OF THE COUNTER. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED DEBRIS AROUND THE DUMPSTER AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED UNUSED EQUIPMENTS AND UNNECESSARY ARTICLES IN DRY/ REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WATER DAMAGED CEILING TILES IN REAR FOOD PREPARATION AREA. MUST REPAIR/REPLACE AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ PAS DE CERTIFICATS D'AIDE ALIMENTAIRE SUR SITE AU TEMPS D'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS DOIVENT REMPLIR LA FORMATION DES MAINTENANTS D'ALIMENTATION ET D'ENTREPRISE DE CERTAINS ENREGISTREMENTS SUR LE SITE EN TOUTE TEMPS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION ALLERGÈNE SUR SITE AU TEMPS DE L'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS HANDICAPANT LA VILLE DE CHICAGO FOODSERVICE MANAGER LES CERTIFICATS DOIVENT REMPLIR LA FORMATION À L'ALLERGÈNE ET D'ENTREPRISE SUR LE SITE EN TOUT TEMPS.
  5. Toiles

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • FOUND METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES INOPERABLE. INSTRUCTED MANAGER TO PROVIDE A WORKING THERMOMETER AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO LABEL BULK FOOD STORAGE CONTAINERS WITH COMMON NAME (REAR PREP) TO PROPERLY IDENTIFY (RICE, BEANS, SEASONINGS).
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVÉ DES CLOTS WIPING SOLIDES CONSERVÉS SUR LES TABLEAUX DE PRÉPÔT. MANAGER INSTRUCTE POUR CONSERVER LA SOLUTION ENTRE LES UTILISATIONS.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR AND ALSO ONTO OF THE COUNTER. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED DEBRIS AROUND THE DUMPSTER AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WATER DAMAGED CEILING TILES IN REAR FOOD PREPARATION AREA. MUST REPAIR/REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED UNUSED EQUIPMENTS AND UNNECESSARY ARTICLES IN DRY/ REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ PAS DE CERTIFICATS D'AIDE ALIMENTAIRE SUR SITE AU TEMPS D'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS DOIVENT REMPLIR LA FORMATION DES MAINTENANTS D'ALIMENTATION ET D'ENTREPRISE DE CERTAINS ENREGISTREMENTS SUR LE SITE EN TOUTE TEMPS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUNE FORMATION ALLERGÈNE SUR SITE AU TEMPS DE L'INSPECTION. INSTRUCTION DE TOUS LES EMPLOYÉS HANDICAPANT LA VILLE DE CHICAGO FOODSERVICE MANAGER LES CERTIFICATS DOIVENT REMPLIR LA FORMATION À L'ALLERGÈNE ET D'ENTREPRISE SUR LE SITE EN TOUT TEMPS.
  6. Réinspection des toiles

    0 infraction

  7. Toiles

    10 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED TWO COMPARTMENT SINK BEING USED AS A HAND SINK AT SIDE BAR. INSTRUCTED TO INSTALL SINGLE BASIN HAND SINK USED FOR ONLY HAND WASHING. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINKS AT BAR AND PREP AREAS. MUST PROVIDE SOAP AT ALL TIMES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED SOAP DURING INSPECTION.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINKS AT BAR AND MAIN PREP AREA. MUST PROVIDE PAPER TOWELS TO PROPERLY DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION. EMPLOYEE PROVIDED PAPER TOWELS DURING INSPECTION.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE IN PREP COOLER. TCS FOODS SUCH AS SHREDDED CHICKEN, SALMON AND EGGS WERE FOUND BETWEEN 47-49F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $80.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 50.2F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. MAINTENANCE ARRIVED ON SITE AND CORRECTED ISSUE. AMBIENT TEMPERATURE INSIDE OF COOLER READING BELOW 41F.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO LABEL BULK FOOD STORAGE CONTAINERS WITH COMMON NAME (REAR PREP) TO PROPERLY IDENTIFY (RICE, BEANS).
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OVER 50 MICE DROPPINGS IN REAR PREP AREA. MICE DROPPINGS WERE LOCATED IN REAR PREP AREA UNDER PREP TABLES, ALONG WALLS IN REAR, FRONT BY REGISTER AREA AND BY ELECTRICAL PANELS. INSTRUCTED TO ELIMINATE ALL EVIDENCE OF PEST ACTIVITY ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-020(a). CITATION ISSUED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED IN CLEAN CONTAINER WHEN NOT IN USE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DUSTY FILTERS AT VENTILATION HOOD IN MAIN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Réinspection des toiles

    0 infraction

  9. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SOAP AT THE HAND WASHING SINK LOCATED IN REAR FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND SINKS AT ALL TIMES. MANAGER PROVIDE HAND SOAP DURING INSPECTION PRIORITY FOUNDATION VIOLATION 7-38-030(C)CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED REAR RECEIVING DOOR NOT TIGHT FITTING WITH ONE INCH OPENING ON BOTTOM. MUST MAKE DOOR TIGH FITTING TO PREVENT PEST ENTRY.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLE. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUST UNDERNEATH PREP TABLES IN FRONT AND REAR PREP AREAS. MUST REPAINT/ REPLACE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MISSING SINK STOPPERS FOR THE DISHWASHING 3-COMPARTMENT SINK IN FRONT PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE ADEQUATE WORKING STOPPERS AND TO MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP IN THE INTERIOR SURFACES OF DEEPFRYERS IN FRONT PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS IN THE EXTERIOR AND SIDES OF ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REMOVED NON WORKING REFRIGERATOR FROM REAR STORAGE AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WATER DAMAGED CEILING TILES IN REAR FOOD PREPARATION AREA ABOVE HANDWASHING SINK. MUST REPAIR/REPLACE AND MAINTAIN. OBSERVED HEAVY DIRT AND FOO DEBRIS ACCUMULATION ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIMENT. MUST CLEAN AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION#2387154 ON 9/14/2020. #51 OBSERVED WATER POOLING ON FLOOR UNDER PIPES UNDER BAR SINK. MUST REPAIR LEAK. #56 OBSERVED EXCESSIVE GREASE AND DUST BUILD UP ON INSIDE OF VENTILATION HOOD ABOVE COOKING AREA. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME PRIORITY FOUNDATION VIOLATON 7-42-090.
  10. Réinspection de la plainte

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER POOLING ON FLOOR UNDER PIPES UNDER BAR SINK. MUST REPAIR LEAK.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EXCESSIVE GREASE AND DUST BUILD UP ON INSIDE OF VENTILATION HOOD ABOVE COOKING AREA. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME
  11. Plainte

    6 infractions

    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED IMPROPER THAWING METHOD USED. OBSERVED SALMON THAWED IN INDIVIDUAL PACKAGING INSIDE PREP COOLER (SALMON REFRIGERATED IN A WORKING COOLER). INSTRUCTED MUST REMOVE FROZEN, INDIVIDUALLY WRAPPED SALMON FROM PACKAGING PRIOR TO THAWING.PIC DISCARDED SALMON. OBSERVED RAW FROZEN CHICKEN IN BUS TUBS ON PREP TABLE. INSTRUCTED MUST USE ONE OF THE FOLLOWING APPROVED METHOD FOR THAWING: IN REFRIGERATION, IN A MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS, OR COMPLETELY SUBMERGED UNDER RUNNING WATER WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLOAT OFF LOOSE PARTICLES IN AN OVERLFOW. PIC CORRECTED DURING INSPECTION.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 50 MICE DROPPINGS ON FLOORS UNDER DISH MACHINE, UNDER 3 COMPARTMENT SINK, IN REAR STORAGE AREA, AND IN AREA BETWEEN BAR AND KITCHEN. OBSERVED APPROXIMATELY 20 SMALL, BLACK FLIES ON WALLS AND FLYING AROUND IN BEVERAGE STORAGE AREA, IN REAR KITCHEN NEAR PREP SINK, AND IN BAR AREA. MUST ELIMINATE ALL PEST ISSUES. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE DIRT BUILD UP ON INSIDE OF BREAD CABINET. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER POOLING ON FLOOR UNDER PIPES UNDER BAR SINK. MUST REPAIR LEAK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE GREASE AND DIRT BUILD UP ON FLOORS UNDER COOKING EQUIPMENT, UNDER DISH MACHINE, AND ON FLOORS ALONG ALL WALLS OF FRONT PREP AREA. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EXCESSIVE GREASE AND DUST BUILD UP ON INSIDE OF VENTILATION HOOD ABOVE COOKING AREA. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME
  12. Réinspection des toiles

    0 infraction

  13. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED EMPTY HAND SOAP DISPENSER ABOVE THE HAND WASHING SINK AT REAR FOOD PREP AREA WHILE EMPLOYEE ACTIVELY PREPPING FOODS DURING THIS INSPECTION.HAND SOAP MUST BE AVAILABLE AND MAINTAIN HAND SINKS EQUIPPED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C),(MANAGER PROVIDED HAND SOAP TO MENTIONED HAND SINK BY THE END OF INSPECTION.)CORRECTED ON SITE(COS),NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED PAPER TOWEL DISPENSER EMPTY ABOVE HAND WASHING SINK AT REAR FOOD PREP AREA WHILE EMPLOYEE ACTIVELY PREPPING FOODS DURING THIS INSPECTION. PAPER TOWELS MUST BE AVAILABLE AND MAINTAIN HAND SINK EQUIPPED AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),(MANAGER PROVIDED HAND PAPER TOWELS TO MENTIONED HAND SINK BY THE END OF INSPECTION.)CORRECTED ON SITE(COS). CONSOLIDATED WITH ABOVE VIOLATION,NO CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS): OBSERVED RAW CHICKEN STORED UNDERNEATH SHELVE IN KITCHEN FOOD PREP AREA AT 55.7 F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 8 #'S OF FOOD WORTH $20.00. PRIORITY VIOLATION 7-38-005.CORRECTED ON SITE(COS),NO CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND NO LICENSED PEST CONTROL LOG BOOK ON PREMISES. INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS(CONTRACT/SERVICE AGREEMENT, SERVICE REPORT,IDPH LICENSE, CHEMICALS USED ETC.) AND MAINTAIN ON SITE FOR INSPECTION REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-020 (C), NO CITATION ISSUED. -
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS FOR THE DISH WASHING 3-COMPARTMENT SINK.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE DUST FROM THE WIRE STORAGE RACK IN THE CORNER OF THE PREP AREA NEXT TO THE HOT HOLDING UNIT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY LINEN STORAGE AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND PROPERLY STORE CLEANING EQUIPMENTS/HANG-UP MOPS/BROOMS ETC. IN SAME AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS WITH DEBRIS UNDER AND AROUND THE BAR AREA AND UNDERNEATH THE DISH WASHING MACHINE IN KITCHEN AREA.MUST CLEAN FLOORS IN DETAIL AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS.
  14. Réinspection des toiles

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 CLEAN THE DUST FROM THE WIRE STORAGE RACK IN THE CORNER OF THE PREP AREA NEXT TO THE HOT HOLDING UNIT.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS.
  15. Toiles

    5 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED COOKED RICE AT 51.1F, BLACK BEANS AT 47.8F, EMPANADAS AT 45.9F, AND CROQUETTES AT 47.4F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $100. PRIORITY 7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50.3F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS PORK AND COOKED RICE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE DUST FROM THE WIRE STORAGE RACK IN THE CORNER OF THE PREP AREA NEXT TO THE HOT HOLDING UNIT.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2285219 ON 4/16/19 NOT CORRECTED: 55 - 6-501.12: **C** Cleaning, Frequency and Restrictions CLEAN THE WALLS OF THE REAR FOOD PREP AREA WITH OIL AND GREASE. 55 - 6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) SCRAPE AND REPAINT THE WALLS IN THE REAR FOOD PREP AREA. 58 - 2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
  16. Licence

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ ÉCRITE POLITIQUE DE SANTÉ SUR LES PREMISES. LA GESTION INSTRUCTION D'UNE POLITIQUE SUR LA SANTÉ DES EMPLOYÉS SIGNÉE POUR CHAQUE EMPLOYÉ. FONDATION PRIORITAIRE 7-38-010. PAS D'AVIS ÉMIS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE REAR EXIT DOOR. MUST RODENT PROOF THE REAR EXIT DOOR FROM THE REAR PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, STORAGE SHELVES, HOT HOLDING UNITS, 3 COMPARTMENT SINK, AND PREP TABLES.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FLOOR OF THE PREP AREAS. CLEAN THE WALLS OF THE REAR FOOD PREP AREA WITH OIL AND GREASE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REPLACE THE WATER STAINED CEILING TILES IN THE REAR FOOD PREP AREAS. SCRAPE AND REPAINT THE WALLS IN THE REAR FOOD PREP AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.

Établissements inspectés à proximité

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web