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SHARKS FISH & CHICKEN

9800 S HALSTED ST, CHICAGO, IL 60628 · Restaurant

Résumé des inspections

SHARKS FISH & CHICKEN a été inspecté 9 fois par Chicago Department of Public Health depuis le 17 janvier 2024. La dernière inspection, le 16 juin 2026, n'a relevé aucune infraction.

1 des 9 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 3 inspections et 17 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Produits chimiques et substances toxiques.

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 11 fois dans 7 inspections distinctes, la plus récente le 26 janvier 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 3 inspections distinctes, la plus récente le 5 juin 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 24 janvier 2024. Par exemple : SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 9 fois dans 4 inspections distinctes, la plus récente le 5 juin 2026. Par exemple : PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES

  • 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 9 fois dans 6 inspections distinctes, la plus récente le 26 janvier 2026. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

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.

9 inspections

  1. Réinspection de la plainte

    0 infraction

  2. Plainte

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE (PIC) HAS NO VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO HAVE ALL PICs OBTAIN AND MAINTAIN A VALID CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION -VIOLATION COMBINED WITH VIOLATION #2.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CHICAGO CERTIFIED FOOD MANAGER (CFM) ON SITE WHEN PREPARING/SELLING TCS FOODS (I.E. FISH, CHICKEN, COLESLAW, ETC.). INSTRUCTED TO ALWAYS HAVE A CFM ON SITE WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND THE HANDWASHING SINK BY THE 3-COMPARTMENT SINK LEAKING FROM THE BASE OF THE FAUCET. INSTRUCTED TO FIX LEAK AND MAINTAIN GOOD PLUMBING.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOODS (FISH 52.2-55.4F), CHICKEN (55.2F), SHRIMP (52.7-54.4F), CHEESE (55.2F), CUT ONIONS (55.2), CUT TOMATOES (54.8F) AND BEEF (56.3F) AT IMPROPER TEMPERATRES. PIC DISCARDED PRODUCT, A COMBINED WEIGHT APPROXIMATELY 25LBS. VALUED AT $150. INSTRUCTED TO KEEP ALL REGRIFERATED TCS FOODS AT 41F OR LOWER. PRIORITY 7-38-005 CITATION ISSUED
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • FOUND THE SLIDING TWO DOOR REACH IN COOLER IN FRONT OF THE COOKING EQUIPMENT NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 41F OR LOWER. AMBIENT TEMPERATURE WAS 53.2F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REPAIRED, MAINTAINS AN AMBIENT TEMPERATURE OF 41F OR LOWER AND REINSPECTED BY A CDPH INSPECTOR. PRIORITY 7-38-005 CITATION ISSUED
    • 40. FONDS PERSONNELS
      • FOUND FOOD HANDLERS IN THE FOOD PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND BROKEN FLOOR TILES IN THE WALK IN COOLER AND PREP AREA. INSTRUCTED TO REPLACE BROKEN FLOOR TILES AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • FOUND THE PREVIOUS CORE VIOLATIONS FROM REPORT #2630274, DATED 01/26/2026 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: -47. THE STORAGE RACKS INSIDE THE WALK IN COOLER HAS RUST ON THE RACK SURFACE. INSTRUCTED TO REMOVE RUST AND MAINTAIN A RUST FREE SURFACE. -49. THE INTERIOR AND EXTERIOR OF THE DEEP FRYERS WITH GREASE, FOOD AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS. -49. THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE PREP TABLE, COUNTER TOPS AND THE INTERIOR/EXTERIOR OF THE MICROWAVE WITH FOOD, DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL. -55. THE LOWER PART OF THE WALK IN FREEZER IS IN POOR REPAIR AND DOES NOT CLOSE COMPLETELY. INSTRUCTED TO FIX OR REPLACE DOOR AND GASKET SO THE DOOR WILL CLOSE COMPLETELY. MAINTAIN SAME. WATER STAINED CEILING TILES IN THE PREP AND STORAGE AREAS. INSTRUCTED TO REPLACE WATER STAINED CEILING TILES AND MAINTAIN. -55. THE FLOORS IN THE CORNERS, WALK IN COOLER, UNDER/AROUND THE FRYERS AND COOLERS WITH GREASE, FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS. -55. MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING WHEN NOT IN USE. -57. FOOD HANDLER ON SITE HAS NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN AND MAINTAIN A VALID FOOD HANDLERS CERTIFICATE. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
  3. Toiles

    9 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE (PIC) HAS NO VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO HAVE ALL PICs OBTAIN AND MAINTAIN A VALID CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION -VIOLATION COMBINED WITH VIOLATION #2.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CHICAGO CERTIFIED FOOD MANAGER (CFM) ON SITE WHEN PREPARING/SELLING TCS FOODS (I.E. FISH, CHICKEN, COLESLAW, ETC.). INSTRUCTED TO ALWAYS HAVE A CFM ON SITE WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • THE STORAGE RACKS INSIDE THE WALK IN COOLER HAS RUST ON THE RACK SURFACE. INSTRUCTED TO REMOVE RUST AND MAINTAIN A RUST FREE SURFACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE INTERIOR AND EXTERIOR OF THE DEEP FRYERS WITH GREASE, FOOD AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE PREP TABLE, COUNTER TOPS AND THE INTERIOR/EXTERIOR OF THE MICROWAVE WITH FOOD, DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE FLOORS IN THE CORNERS, WALK IN COOLER, UNDER/AROUND THE FRYERS AND COOLERS WITH GREASE, FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING WHEN NOT IN USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE LOWER PART OF THE WALK IN FREEZER IS IN POOR REPAIR AND DOES NOT CLOSE COMPLETELY. INSTRUCTED TO FIX OR REPLACE DOOR AND GASKET SO THE DOOR WILL CLOSE COMPLETELY. MAINTAIN SAME. WATER STAINED CEILING TILES IN THE PREP AND STORAGE AREAS. INSTRUCTED TO REPLACE WATER STAINED CEILING TILES AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLER ON SITE HAS NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN AND MAINTAIN A VALID FOOD HANDLERS CERTIFICATE.
  4. Réinspection de la plainte

    6 infractions

    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE SERVICE CONTAINERS AND UTENSILS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED DOOR GASKETS ON PREP COOLER IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, BULK CONTAINERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED CEILING SURFACES AND STAINED CEILING TILES IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED INADEQUATE LIGHTING IN WALK-IN FREEZER. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
  5. Plainte

    15 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED REACH IN COOLER NOIN USE AT THIS TIME AT IMPROPER TEMPERATURE OF 57 DEGREES. REACH IN COOLER TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED TO CORRECT AND CONTACT CDPH WHEN CORRECTED. NO CITATION ISSUED
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED SHRIMP IMPROPERLY THAWING ON PREP TABLE IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO PROPERLY THAW UNDER REFRIGERATION, COLD RUNNING WATER OR PART OF COOKING PROCESS.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED FISH IN SEALED PORTIONED CRYOR VAC PACKAGES THAWING IN WALKIN COOLER.INSTRUCTED MANAGER TO REMOVE FROM PACKAGING WHILE THAWING. CORRECT AND MAINTAIN
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED MUTLI-USE CONTAINERS NOT INVERTED AND STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL MULTI-USE EQUIPMENT OFF FLOOR, RE-WASH, RINSE, SANITIZE ALL MULTI-USE EQUIPMENT AND INVERT TO PROTECT FROM CONTAMINATION.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE SERVICE CONTAINERS AND UTENSILS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED DOOR GASKETS ON PREP COOLER IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, BULK CONTAINERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSEVED FOOD DEBRIS, SPILLS AND GREASE BUILDUP ON WALLS AND FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED CEILING SURFACES AND STAINED CEILING TILES IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED INADEQUATE LIGHTING IN WALK-IN FREEZER. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
  6. Plainte

    14 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN PREP COOLER RAW SHRIMP(56.5F), RAW FISH (52.7F) INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 30LBS AND $50 OF PRODUCT. ALL COLD TCS FOOD SHALL BE STORED AT 41F OR BELOW DURING STORAGE, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED SHRIMP IMPROPERLY THAWING ON PREP TABLE IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO PROPERLY THAW UNDER REFRIGERATION, COLD RUNNING WATER OR PART OF COOKING PROCESS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 40. FONDS PERSONNELS
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED MUTLI-USE CONTAINERS NOT INVERTED AND STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL MULTI-USE EQUIPMENT OFF FLOOR, RE-WASH, RINSE, SANITIZE ALL MULTI-USE EQUIPMENT AND INVERT TO PROTECT FROM CONTAMINATION.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE SERVICE CONTAINERS AND UTENSILS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED DOOR GASKETS ON PREP COOLER IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS, BULK CONTAINERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSEVED FOOD DEBRIS, SPILLS AND GREASE BUILDUP ON WALLS AND FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DAMAGED CEILING SURFACES AND STAINED CEILING TILES IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED INADEQUATE LIGHTING IN WALK-IN FREEZER. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
  7. Réinspection des licences

    2 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY SHELVING UNITS IN WALK IN FREEZER AND WALKIN COOLER IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FAUCET AT 3 COMPLARTMENT SINK IN NEED OF REPAIR FAUCET LEAKS. INSTRUCTED TO CORRECT AND MAINTAIN. HANDSINK IN NON FOOD PREP AREA IN NEED OF REPAIRS OR REMOVE HANDSINK. CORRECT AND MAINTAIN.
  8. Réinspection des licences

    11 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • SEE VIOLATION #59.
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • OBSERVED 2 OPEN BAIT BLOCKS BEHIND EQUIPMENT IN PREP AREA. INSTRUCTED MANAGER TO REMOVE AND NOT HAVE BAIT OPEN AND EXPOSED. ALL BAIT MUST BE IN BAIT BOXES NOT OPEN. MANAGER REMOVED AND DISCARDED. PRIORITY VIOLATION. 7-38-015 CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SPONGES AT 3 COMPARTMENT SINK IN NEED OF REMOVING. ALL SPONGES NEED TO BE REPLACED ON A CONSTANT BASIS. CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY SHELVING UNITS IN WALK IN FREEZER AND WALKIN COOLER IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • WOOD SHELVES AT SIDE PREP AREA IN NEED OF REPLACING DUE TO LARGE AMOUNTS OF GREASE ON THEM. REPLACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT AND INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FAUCET AT 3 COMPLARTMENT SINK IN NEED OF REPAIR FAUCET LEAKS. INSTRUCTED TO CORRECT AND MAINTAIN. HANDSINK IN NON FOOD PREP AREA IN NEED OF REPAIRS OR REMOVE HANDSINK. CORRECT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. COVING IN WASHROOM IN NEED OF CLEANING. CORRECT AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN CERTIFICATE ON SITE. ALL CERTIFIED MANAGERS IN NEED OF ALLERGEN CERTIFICATE. OBTAIN AND MAINTAIN.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • PREVIOUS PRIORITY FOUNDATION VIOLATION NON CORRECTED FROM INSPECTION #2588124 ON 1/17/2024. #16 OBSERVED EXCESSIVE GREASE BUILD UP ON GREASE TANK CONTAINER, GREASE FILTER, WALLS, SHELVES, AND FLOORS UNDER FRYERS. GREASE IS STICKY TO THE TOUCH, AND VERY THICK. INSTRUCTED TO REMOVE ALL GREASE BUILD UP AND MAINTAIN CLEAN. PRIORITY VIOLATION. 7-42-090. CITATION ISSUED.
  9. Licence

    12 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED EXCESSIVE GREASE BUILD UP ON GREASE TANK CONTAINER, GREASE FILTER, WALLS, SHELVES, AND FLOORS UNDER FRYERS. GREASE IS STICKY TO THE TOUCH, AND VERY THICK. INSTRUCTED TO REMOVE ALL GREASE BUILD UP AND MAINTAIN CLEAN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • OBSERVED 3 DIFFERANT AREAS WITH OPEN BAIT BLOCKS ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO REMOVE AND NOT HAVE BAIT OPEN AND EXPOSED. ALL BAIT MUST BE IN BAIT BOXES NOT OPEN. MANAGER REMOVED AND DISCARDED. PRIORITY VIOLATION 7-38-015 CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO WORKING STEM THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE GOOD WORKING THERMOMETER TO TAKE TEMPERATURES OF ALL TCS FOOD PRODUCTS. INTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SPONGES AT 3 COMPARTMENT SINK IN NEED OF REMOVING. ALL SPONGES NEED TO BE REPLACED ON A CONSTANT BASIS. CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY SHELVING UNITS IN WALK IN FREEZER AND WALKIN COOLER IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • WOOD SHELVES AT SIDE PREP AREA IN NEED OF REPLACING DUE TO LARGE AMOUNTS OF GREASE ON THEM. REPLACE AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NO CHEMICAL TEST STRIPS ON SITE AT TIME OF INSPECTION INSTRUCTED MANAGER TO HAVE CHEMICAL TEST STRIPS AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT AND INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FAUCET AT 3 COMPLARTMENT SINK IN NEED OF REPAIR FAUCET LEAKS. INSTRUCTED TO CORRECT AND MAINTAIN. HANDSINK IN NON FOOD PREP AREA IN NEED OF REPAIRS OR REMOVE HANDSINK. CORRECT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. COVING IN WASHROOM IN NEED OF CLEANING. CORRECT AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN CERTIFICATE ON SITE. ALL CERTIFIED MANAGERS IN NEED OF ALLERGEN CERTIFICATE. OBTAIN AND MAINTAIN.

Établissements inspectés à proximité

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