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SEOULSPICE

619 N STATE ST, CHICAGO, IL 60654 · Restaurant

2 inspections

  1. Réinspection des licences

    3 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(O)--OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11--DRY STORAGE RELATED FOOD ITEMS STORED UNDER WASTE WATER PIPES IN BASEMENT.MUST REMOVE FROM UNDER WASTE WATER PIPES OR INSTALL BARRIER TO PREVENT CONTAMINATION FROM POTENTIAL LEAKS.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13--ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE
  2. Licence

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUNE POLITIQUE DE SANTÉ ÉCRITE DE L'EMPLOYÉ SUR LES PRÉMISES. GESTION INSTRUCTE POUR FOURNIR UNE POLITIQUE DE SANTÉ SIGNÉE DE L'EMPLOYÉ POUR CHAQUE EMPLOYÉ ET MAINTENANT LA VIOLATION DE LA FONDATION SUR LA PRIORITÉ 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE MAIN HOT HOLDING EQUIPMENT NOT ON DUE TO NO ELECTRICAL OUTLET CONNECTION AT FRONT FOOD PREP AREA.INSTRUCTED TO PROVIDE ADEQUATE HOT HOLDING EQUIPMENT FOR TEMPERATURE CONTROL FOR (TCS FOODS).MUST MAINTAIN HOT HOLDING TEMPERATURE OF 135F OR HOTTER AND MAINTAIN AT ALL TIMES.PRIORITY VIOLATION 7-38-005.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • DRY STORAGE RELATED FOOD ITEMS STORED UNDER WASTE WATER PIPES IN BASEMENT.MUST REMOVE FROM UNDER WASTE WATER PIPES OR INSTALL BARRIER TO PREVENT CONTAMINATION FROM POTENTIAL LEAKS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED MECHANICAL VENTILATION INSIDE THE WASHROOM NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.