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SEVEN STAR CHINESE CUISINE INC.

3209 W 47TH PL, CHICAGO, IL 60632 · Restaurant

Résumé des inspections

SEVEN STAR CHINESE CUISINE INC. a été inspecté 8 fois par Chicago Department of Public Health depuis le 7 janvier 2020. La dernière inspection, le 30 septembre 2026, a relevé 7 infractions.

Aucune des 8 inspections au dossier n’a été exempte d’infractions. Au cours des 12 derniers mois, il y a eu 3 inspections et 27 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 30 septembre 2026. 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 5 fois dans 3 inspections distinctes, la plus récente le 30 septembre 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 4 fois dans 2 inspections distinctes, la plus récente le 10 septembre 2026. 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 10 septembre 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 7 janvier 2020. 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.

8 inspections

  1. Réinspection de la plainte

    7 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED OPENING AT BASE OF OUTER FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19: OBSERVED CONTAINERS STORED ON MILK CRATES NEAR COOKLINE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11: OBSERVED DAMAGED GASKET ON CHEST FREEZER WITH ROUND CORNERS. INSTRUCTED TO REPLACE DAMAGED GASKET ON CHEST FREEZER WITH ROUND CORNERS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): OBSERVED HEAVY GREASE BUILDUP ON EXTERIOR OF COOKING EQUIPMENT AND GREASE TRAP CONNECTED TO COOKING EQUIPMENT. INSTRUCTED TO CLEAN EXTERIOR OF COOKING EQUIPMENT AND GREASE TRAP CONNECTED TO COOKING EQUIPMENT AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED BOTH FAUCETS LEAKING AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SAID FAUCETS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: OBSERVED GREASE BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS NEXT TO AND UNDERNEATH COOKLINE. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS NEXT TO AND UNDERNEATH COOKLINE AND MAINTAIN. OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS UNDERNEATH THREE COMPARTMENT SINK AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11: OBSERVED DIMLY LIT AREA NEAR COOKLINE, STEAMTABLE AND SMALL TWO DOOR COLD HOLDING UNIT. INSTRUCTED TO INCREASE LIGHT INTENSITY IN SAID AREA AND MAINTAIN.
  2. Plainte

    14 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOOD(CHICKEN), HELD AT IMPROPER TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $120 WEIGHING 7LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED ONE DOOR COLD HOLDING UNIT ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 63.5F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON ONE DOOR COLD HOLDING UNIT ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OPENING AT BASE OF OUTER FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED PEST ACTIVITY IN FACILITY. OBSERVED APPROXIMATELY 20 LIVE ROACHES IN FACILITY, OBSERVED ROACHES IN GASKETS AND CORNERS OF SMALL TWO DOOR COLD HOLDING UNIT, CRAWLING ON FLOOR, CRAWLING INSIDE BOX, CRAWLING UNDERNEATH STEAMTABLE, CRAWLING ON PIPES AND INSIDE COOKING EQUIPMENT. OBSERVED ONE LARGE FLY IN PREP/DISHWASHING AREA. INSTRUCTED TO ELIMINATE ROACH AND FLY ACTIVITY IN FACILITY, RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 9/10/2026 TO ELIMINATE ROACH AND FLY ACTIVITY. INSTRUCTED TO CLEAN AND SANITIZE SAID AFFECTED EQUIPMENT AND CLEAN AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD INSECTS IN FACILITY. OBSERVED DEAD ROACHES IN AREAS SUCH AS ON PIPES OF COOKING EQUIPMENT,INTERIOR OF FRYER CABINETS, INTERIOR OF UPRIGHT FREEZER, MULTIPLE SHELVING UNITS AND FLOOR UNDERNEATH AND BEHIND EQUIPMENT. INSTRUCTED TO REMOVE ALL DEAD INSECTS FROM FACILITY. INSTRUCTED TO CLEAN AND SANITIZE SAID COLD HOLDING UNIT, CLEAN SHELVING UNITS, CLEAN INTERIOR OF FRYER CABINETS, CLEAN COOKING EQUIPMENT AND CLEAN FLOOR UNDERNEATH AND BEHIND EQUIPMENT.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO LEFT SPLASH GUARD ON HANDWASHING SINK NEXT TO FRYERS IN FRONT PREP AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK NEXT TO FRYERS IN FRONT PREP AREA TO PREVENT CONTAMINATION OF EQUIPMENT OR FOOD ON COUNTER TOP.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED KNIVES STORED IN BETWEEN COLD HOLDING UNIT AND PREP TABLE IN BETWEEN USES. INSTRUCTED TO STORE KNIVES PROPERLY(I.E. KNIFE RACK) IN BETWEEN USES TO PREVENT CONTAMINATION. OBSERVED SPOON USED FOR SERVING RICE STORED IN CONTAINER OF WATER BETWEEN USES. INSTRUCTED DURING PAUSES IN FOOD PREPARATION OR DISPENSING UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED THROUGHOUT THE DAY AT LEAST EVERY FOUR HOURS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED GASKET ON CHEST FREEZER WITH ROUND CORNERS. INSTRUCTED TO REPLACE DAMAGED GASKET ON CHEST FREEZER WITH ROUND CORNERS AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CONTAINERS STORED ON FLOOR OF WALK IN COOLER AND ON MILK CRATES NEAR COOKLINE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY. OBSERVED CARDBOARD USED AS SHELF LINER THROUGHOUT FACILITY. OBSERVED CARDBOARD SHELF LINER IN UPRIGHT FREEZER AND COLD HOLDING UNIT USED TO STORE SODA. INSTRUCTED TO REMOVE ALL CARDBOARD SHELF LINERS THROUGHOUT FACILITY, INSTRUCTED NONFOOD SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED RUST ON SHELVING UNITS IN WALK IN COOLER. INSTRUCTED TO REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER, INSTRUCTED NONFOOD SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD ON EXTERIOR OF TWO DOOR COLD HOLDING UNIT ACROSS FROM COOKLINE. INSTRUCTED TO CLEAN EXTERIOR OF SMALL TWO DOOR COLD HOLDING UNIT AND MAINTAIN. OBSERVED HEAVY GREASE BUILDUP ON EXTERIOR OF COOKING EQUIPMENT AND GREASE TRAP CONNECTED TO COOKING EQUIPMENT. INSTRUCTED TO CLEAN EXTERIOR OF COOKING EQUIPMENT AND GREASE TRAP CONNECTED TO COOKING EQUIPMENT AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED BOTH FAUCETS LEAKING AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SAID FAUCETS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS NEXT TO AND UNDERNEATH COOKLINE. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS NEXT TO AND UNDERNEATH COOKLINE AND MAINTAIN. OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS UNDERNEATH THREE COMPARTMENT SINK AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED STAINED CEILING TILES IN PREP/DISHWASHING AREA. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES IN FACILITY AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DIMLY LIT AREA NEAR COOKLINE, STEAMTABLE AND SMALL TWO DOOR COLD HOLDING UNIT. INSTRUCTED TO INCREASE LIGHT INTENSITY IN SAID AREA AND MAINTAIN.
  3. Toiles

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER TEMPERATURE OF VARIETY OF FOODS (CHICKEN, BEEF, & SHRIMP). TEMPERATURES RANGING FROM 48F-51 DEGREES F LOCATED IN COLD HOLD UNIT. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED PREP COLD HOLDING REACH IN UNIT AT 50.2 DEGREES F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN THE PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATION OF GREASE AND FOOD DEBRIS INSIDE FRYER DOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED FAUCET KNOBS ON 3-COMPARTMENT SINK LOOSENED FROM FIXTURE. INSTRUCTED TO REPAIR OR REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATION OF GREASE AND FOOD DEBRIS UNDER WOK LINE. INSTRUCTED TO INCREASE CLEANING FREQUECY TO PREVENT PESTS AND MAINTAIN.
  4. Réinspection des toiles

    1 infraction

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED FRONT HANDSINK TO BE SLOW DRAINING. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
  5. Toiles

    4 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED A BLACK, SLIMY, MOLD-LIKE SUBSTANCE ON THE INTERIOR OF THE ICE MACHINE DRIPPING ICE. (ICE USED FOR HUMAN CONSUMTION, SMOOTHIES). INSTRUCTED THE PERSON IN CHARGE TO DISCARD ICE AND CLEAN AND SANITIZE THE MACHINE. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD ROACHES ON FLOORS THROUGHOUT THE FACILITY BETWEEN EQUIPMENT COOLERS. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL DEAD INSECTS AND SANITIZE AREAS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED FRONT HANDSINK TO BE SLOW DRAINING. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2580746 NOT CORRECTED; #49 OBSERVED GREASE AND FOOD RESIDUE ON THE BOTTOM SHELVING OF ALL COOKING EQUIPMENT AND PREP TABLES. INSTRUCTED TO CLEAN AND MAINTAIN. #55-OBSERVED EXCESSIVE GREASE BUILD-UP ON THE FLOOR AROUND THE GREASE TRAP AND ALONG THE WALL BASES BEHIND COOKING EQUIPMENT AND FRYERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. #55-OBSERVED MOPS STORED IMPROPERLY IN THE RESTROOM OF THE FACILITY. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE. #58-OBSERVED EXPIRED ALLERGEN TRAINING FROM A CERTIFIED FOOD PROTECTION MANAGER. INSTRUCTED TO UPDATE/COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.
  6. Toiles

    10 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED, 7-38-010.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED FLOUR AND SUGAR CONTAINERS IN THE FRONT DR STORAGE AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THE COMMON NAME OF FOOD ITEM.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES AND HOT HOLDING UNITS. INSTRUCTED TO KEEP WIPING CLOTHS IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FACILITY USING CARDBOARD AS A LINER ON SHELVING NEAR COOK LINE. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKETS ON THE REACH-IN PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE AND FOOD RESIDUE ON THE BOTTOM SHELVING OF ALL COOKING EQUIPMENT AND PREP TABLES.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED A LEAK AT THE RIGHT FAUCET AT THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE GREASE BUILD UP ON THE FLOOR AROUND GREASE TRAP, AND ALONG THE WALL BASES BEHIND COOKING EQUIPMENT AND FRYERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOPS STORED IMPROPERLY IN THE RESTROOM OF FACILITY. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED EXPIRED ALLERGEN TRAINING FROM CERTIFIED FOOD PROTECTION MANAGER. INSTRUCTED TO UPDATE/COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  7. Toiles

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • MISSING EMPLOYEE HEALTH POLICY . INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MISSING COMMON NAME ON DRY STORAGE CONTAINERS. INSTD TO LABEL WITH COMMON NAME
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS IMPROPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • KNIVES IMPROPERLY STORED INBETWEEN PREP TABLES. INSTD TO STORE PROPERLY AND MAINTAIN
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ENTIRE WOK LINE INCLUDING AROUND WELLS AND DRIP TRAYS, NOT CLEAN, ENCRUSTED WITH GREASE AND FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN WOK STATION
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • TOILET ROOM DOOR, REAR EXIT DOOR, WALLS IN TOILET ROOM, AND LIGHTSWITCH COVERS THROUGH OUT NOT CLEAN, EXCESSIVE BLACK DEBRIS. INSTD TO CLEAN ALL SURFACES AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • VENTILATION SYSTEM INCLUDING FILTERS NOT CLEAN, GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • MISSING FOOD HANDLER TRAINING FOR FOOD HANDLERS. INSTD TO OBTAIN TRAINING AND MAINTAIN CERTIFICATION ON SITE
  8. Licence

    3 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE, PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED PROCEDURES AND SOME NECESSARY ITEMS NEEDED, INSTRUCTED TO PROVIDE A DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE MSG CONTAINER LID BROKEN, INSTRUCTED TO REPLACE.

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