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SHOP & SAVE MARKET #2100

6312 N NAGLE AVE, CHICAGO, IL 60646 · Grocery Store

Résumé des inspections

SHOP & SAVE MARKET #2100 a été inspecté 44 fois par Chicago Department of Public Health depuis le 28 octobre 2014. La dernière inspection, le 29 avril 2025, a relevé 2 infractions.

8 des 44 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Nettoyage et désinfection.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

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.

  • 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 17 fois dans 12 inspections distinctes, la plus récente le 25 juillet 2024. Par exemple : PROPER REHEATING PROCEDURES FOR HOT HOLDING

  • 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 14 fois dans 12 inspections distinctes, la plus récente le 11 mars 2024. Par exemple : ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE

  • 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 13 fois dans 10 inspections distinctes, la plus récente le 25 juillet 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 10 fois dans 8 inspections distinctes, la plus récente le 11 mars 2024. 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 6 fois dans 6 inspections distinctes, la plus récente le 25 juillet 2024. 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.

44 inspections

  1. Toiles

    2 infractions

    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BUILD UP OF GREASE ON HOODS IN PREP AREAS. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED SEVERAL BURNT OUT LIGHTBULBS IN HOODS THROUGHOUT FOOD PREP AREAS. INSTRUCTED TO CORRECT AND MAINTAININ IN GOOD CONDITION.
  2. Plainte abrégée

    0 infraction

  3. Plainte

    7 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO PROCEDURE AND KIT FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN PROCEDURE AND KIT CONTAINING ALL NECESSARY SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
      • OBSERVED THE FOLLOWING TCS ITEMS REHEATED TO THE STATED IMPROPER TEMPERATURES AND PLACED ON SELF-SERVICE BUFFET LINE: PORK AT 102.5F, CHICKEN AT 125.5F, AND SALMON AT 107.2F. MANAGEMENT RAPIDLY REHEATED PRODUCTS TO OVER 135F. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED HEAVY BUILD UP OF ICE IN INTERIOR OF DELI WALK-IN COOLER. INSTRUCTED TO DEFROST AND MAINTAIN IN GOOD CONDITION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CAN OPENER ATTACHED TO PREP TABLE IN REAR KITCHEN COVERED WITH GRIME AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. SEE COMMENTS. INSTRUCTED TO MAINTAIN IRREVERSIBLE THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED SLIGHT LEAK FROM FAUCET AT HANDWASHING SINK LOCATED IN 2ND FLOOR BAKERY AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN REAR ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
  4. Plainte abrégée

    3 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING PIPE AT THE BOTTOM OF THE 3 COMPARTMENT SINK OF THE PRODUCE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED COOKING STOVE AT THE BAKERY PREP AREA NOT UNDER THE EXHAUST VENTILATION HOOD SYSTEM. INSTRUCTED TO HAVE ALL COOKING STOVES UNDER THE EXHAUST HOOD.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2590768 DATED 3/11/2024. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
  5. Toiles

    14 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO PAPER TOWELS AT HAND WASH SINK OF THE KITCHEN PREP AREA AND BAKERY PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS.PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • NOTED SHELLFISH (OYSTERS)IN A CONTAINER INSIDE THE SEAFOOD DISPLAY COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT TO ALWAYS HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7 LBS OF PRODUCTS WORTH $38.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND BAKER PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BAKERY PREP AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING PIPE AT THE BOTTOM OF THE 3 COMPARTMENT SINK OF THE PRODUCE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED DIRTY AND DUSTY VENTILATION UNITS INSIDE THE WALK IN COOLER OF THE BAKERY PREP AREA, RAIL OF THE DISPLAY COOLER AT THE DISPLAY AREA THROUGHOUT. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO NOTED STAINED CEILING TILES AT THE BAKERY PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AND/OR REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT THE ESTABLISHMENT ESPECIALLY AT THE FOOD PREP AREAS AND REAR DRY STORAGE AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4-202.18 NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED COOKING STOVE AT THE BAKERY PREP AREA NOT UNDER THE EXHAUST VENTILATION HOOD SYSTEM. INSTRUCTED TO HAVE ALL COOKING STOVES UNDER THE EXHAUST HOOD.
  6. Réinspection des toiles

    5 infractions

    • 40. FONDS PERSONNELS
      • OBSERVED TWO FOODHANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND POTS/FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS.MUST STORE INVERTED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLER AT MEAT DEPARTMENT AND SHELVING UNITS AT 2ND FLOOR BAKERY.MUST CLEAN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND CLUTTER AT REAR STORAGE AREAS AND 2ND FLOOR STORAGE.(OLD EQUIPMENT,ETC.)MUST REMOVE ALL OLD EQUIPMENT FROM FOOD STORAGE AREAS AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FOUND BURNT LIGHT FIXTURES AT FOLLOWING AREAS: CUSTOMER RESTROOM AND MEAT WALK IN COOLER.
  7. Réinspection des toiles

    7 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO REMINDER DISCLOSURE STATEMENTS FOR PACKAGED SUSHI BEING SOLD AT PREMISES.PRIORITY FOUNDATION.NO CITATION ISSUED.7-38-005.NUST PROVIDE.
    • 40. FONDS PERSONNELS
      • OBSERVED TWO FOODHANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND POTS/FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS.MUST STORE INVERTED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLER AT MEAT DEPARTMENT AND SHELVING UNITS AT 2ND FLOOR BAKERY.MUST CLEAN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN.(GARBAGE SPILLAGE SURROUNDING DUMPSTERS/GREASE CONTAINER EXTERIOR NOT CLEAN)PRIORITY FOUNDATION.CITATION ISSUED.7-38-020B.MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND CLUTTER AT REAR STORAGE AREAS AND 2ND FLOOR STORAGE.(OLD EQUIPMENT,ETC.)MUST REMOVE ALL OLD EQUIPMENT FROM FOOD STORAGE AREAS AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FOUND BURNT LIGHT FIXTURES AT FOLLOWING AREAS: CUSTOMER RESTROOM AND MEAT WALK IN COOLER.
  8. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO HOT/COLD WATER AT HANDWASHING SINK FOR MEAT DISPENSING AREAS.PRIORITY VIOLATION.CITATION ISSUED.7-38-030C.MUST PROVIDE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • FOUND NO REMINDER DISCLOSURE STATEMENTS FOR PACKAGED SUSHI BEING SOLD AT PREMISES.PRIORITY FOUNDATION.NO CITATION ISSUED.7-38-005.NUST PROVIDE.
    • 40. FONDS PERSONNELS
      • OBSERVED TWO FOODHANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND POTS/FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS.MUST STORE INVERTED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND FOLLOWING NOT CLEAN: INTERIOR OF REACH IN COOLER AT MEAT DEPARTMENT AND SHELVING UNITS AT 2ND FLOOR BAKERY.MUST CLEAN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN.(GARBAGE SPILLAGE SURROUNDING DUMPSTERS/GREASE CONTAINER EXTERIOR NOT CLEAN)PRIORITY FOUNDATION.CITATION ISSUED.7-38-020B.MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND CLUTTER AT REAR STORAGE AREAS AND 2ND FLOOR STORAGE.(OLD EQUIPMENT,ETC.)MUST REMOVE ALL OLD EQUIPMENT FROM FOOD STORAGE AREAS AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FOUND BURNT LIGHT FIXTURES AT FOLLOWING AREAS: CUSTOMER RESTROOM AND MEAT WALK IN COOLER.
  9. Plainte

    0 infraction

  10. Plainte abrégée

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED FOOD STORAGE CONTAINERS CONTAINING BREADCRUMBS, DRIED ONIONS ETC MUST BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED WALK IN PRODUCE COOLER CONTAINING NON FOOD RELATED STORAGE ITEMS. STORE ALL NON FOOD RELATED ITEMS AWAY FROM FOOD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKET ON SMALL REACH IN AT SUSHI REFRIGERATOR. REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WALL IN DISREPAIR IN HOT HOLDING BUFFET AREA NEXT TO 3 COMPARTEMENT SINK. REPAIR AND MAINTAIN WALL.
  11. Plainte

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED FOOD STORAGE CONTAINERS CONTAINING BREADCRUMBS, DRIED ONIONS ETC MUST BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED WALK IN PRODUCE COOLER CONTAINING NON FOOD RELATED STORAGE ITEMS. STORE ALL NON FOOD RELATED ITEMS AWAY FROM FOOD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKET ON SMALL REACH IN AT SUSHI REFRIGERATOR. REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER IN SUSHI AREA BEHIND COOLERS. REMOVE ALL UNECESSARY ITEMS FROM BEHIND COOLERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WALL IN DISREPAIR IN HOT HOLDING BUFFET AREA NEXT TO 3 COMPARTEMENT SINK. REPAIR AND MAINTAIN WALL.
  12. Réinspection de la plainte

    4 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12-OBSERVED CUTTING BOARDS AT MEAT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-603.15-OBSERVED LARGE POTS IN KITCHEN PREP AREA THAT DO NOT DETACH. MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO WASH, RINSE AND SANITIZE EQUIPMENT.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-403.12-OBSERVED CLEAR TUBE CONNECTED TO WATER PUMP GOING INTO HAND WASHING SINK IN SUSHI PREP AREA. MUST BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11-OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD ABOVE SOUP PREP AREA. MUST REPLACE WITH WORKING LIGHT BULB.
  13. Réinspection de la plainte

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12-OBSERVED CUTTING BOARDS AT MEAT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-603.15-OBSERVED LARGE POTS IN KITCHEN PREP AREA THAT DO NOT DETACH. MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO WASH, RINSE AND SANITIZE EQUIPMENT.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-501.110-OBSERVED IMPROPER WASH SOLUTION TEMPERATURE INSIDE HIGH TEMPERATURE DISH MACHINE AT 143.5F LOCATED AT BAKERY AREA. WASH SOLUTION TEMPERATURE MUST BE AT 160.0F OR ABOVE. PRIORITY FOUNDATION VIOLATION. 7-38-025.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-403.12-OBSERVED CLEAR TUBE CONNECTED TO WATER PUMP GOING INTO HAND WASHING SINK IN SUSHI PREP AREA. MUST BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11-OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD ABOVE SOUP PREP AREA. MUST REPLACE WITH WORKING LIGHT BULB.
  14. Plainte

    11 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED RAW STEAK AT IMPROPER COLD HOLDING TEMPERATURE AT 45.7F INSIDE WALK IN COOLER. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF WALK IN COOLER LOCATED IN REAR KITCHEN PREP AREA. COOKED CHICKEN FOUND AT 44.1F, RAW ROTISSERIE CHICKEN FOUND AT 44.6F, VISUVIO CHICKEN FOUND AT 44.2F, GREEK CHICKEN FOUND AT 45.3F, BEEF STEW FOUND AT 46.8F, SOUR KRAUT FOUND AT 64.2F, APPROXIMATELY 108 CUPS OF BARLEY SOUP FOUND AT 47.5F, APPROXIMATELY 100 CUPS OF CABBAGE SOUP FOUND AT 47.4F, APPROXIMATELY 100 CUPS OF POTATO SOUP FOUND AT 47.3F, APPROXIMATELY 100 CUPS OF MUSHROOM SOUP FOUND AT 45.2F, APPROXIMATELY 100 CUPS OF VEGETABLE SOUP FOUND AT 44.5F, APPROXIMATELY 100 CUPS OF ITALIAN SOUP FOUND AT 44.9F, APPROXIMATELY 100 CUPS OF LENTIL SOUP FOUND AT 44.2F, APPROXIMATELY 110 CUPS OF CREAM OF BROCCOLI FOUND AT 47.1F AND 100 CUPS OF CAULIFLOWER SOUP FOUND AT 49.5F, SPAGHETTI WITH MARINARA SAUCE FOUND AT 48.4F, MEATLOAF FOUND AT 46.4F, MEATBALLS FOUND AT 44.1F, CHICKEN FRITTERS FOUND AT 45.9F, CHICKEN TENDERS FOUND AT 46.9F, FAJITAS FOUND AT 45.7F, 3 PACKAGES OF CANADIAN BACON FOUND AT 43.9F, OVEN ROASTED BACON FOUND AT 43.9F, CRAB SALAD FOUND AT 46.1F AND COOKED RICE FOUND AT 44.5F. FOOD HAS BEEN DISCARDED AND DENATURED. TCS FOOD ITEMS MUST HOLD A PROPER TEMPERATURE OF 41.0F OR BELOW. ALL FOOD WEIGHING APPROXIMATELY 1,000 POUNDS AT AN ESTIMATED COST OF $3,000. 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 WALK IN COOLER AT 45.9F LOCATED IN REAR KITCHEN PREP AREA. PROPER AMBIENT TEMPERATURE MUST BE AT 41.0F OR BELOW TO STORE TCS FOOD ITEMS AT PROPER COLD HOLDING TEMPERATURE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO LABEL ON DESSERT CUPS STORED IN COOLER FOR CUSTOMER SELF SERVICE. INSTRUCTED TO PROVIDE A LABEL ON FOOD ITEM THAT INCLUDES THE NAME OF FOOD, INGREDIENTS, ADDRESS, ALLERGENS (IF APPLICABLE), NET QUANTITY.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NUMEROUS BOXES OF EGGS STORED ON FLOOR IN WALK IN COOLER AT DAIRY SECTION. MUST ELEVATE OFF FLOORS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS AT MEAT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED LARGE POTS IN KITCHEN PREP AREA THAT DO NOT DETACH. MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO WASH, RINSE AND SANITIZE EQUIPMENT.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED IMPROPER WASH SOLUTION TEMPERATURE INSIDE HIGH TEMPERATURE DISH MACHINE AT 143.5F LOCATED AT BAKERY AREA. WASH SOLUTION TEMPERATURE MUST BE AT 165.0F OR ABOVE. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED CLEAR TUBE CONNECTED TO WATER PUMP GOING INTO HAND WASHING SINK IN SUSHI PREP AREA. MUST BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS THROUGHOUT BAKERY AND MEAT PREP AREAS. MUST DETAIL CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD ABOVE SOUP PREP AREA. MUST REPLACE WITH WORKING LIGHT BULB.
    • 64. DÉCRETS DIVERS/SANTÉ PUBLIQUE
      • OBSERVED A WOMAN SHOPPING IN STORE WITHOUT WEARING A MASK OR FACE COVERING. INFORMED MANAGEMENT THAT ALL CUSTOMERS MUST WEAR A MASK UPON ENTERING ESTABLISHMENT. Any individual, regardless of vaccination status, who is age two or older and able to medically tolerate a mask (a paper, fabric or cloth filter that securely covers the nose and the mouth) shall be required to wear a mask when indoors an any public place, which for purposes of this Order includes any common or share space in: (i) a residential multi-unit building or (ii) any non-residential building, unless otherwise provided for in the Phase 5 Guidance issued by the Office of the Mayor.
  15. Réinspection de la plainte

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-204.11-OBSERVED NO HAND WASHING SINK ACCESSIBLE TO DISH WASHING AREA AT BAKERY. MUST PROVIDE AN ADEQUATE SUPPLY OF HOT AND COLD WATER UNDER PRESSURE PROPERLY CONNECTED TO THE CITY OF CHICAGO WATER SUPPLY THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • 3-501.13-OBSERVED PACKAGED ROTISSERIE CHICKENS STORED IN 3-COMPARTMENT SINK IN BUTCHER PREP AREA. INSTRUCTED TO SUBMERGE UNDER RUNNING WATER AT 70.0F OR BELOW OR STORE IN REFRIGERATION AT 41.0F OR BELOW.
    • 40. FONDS PERSONNELS
      • 2-402.11-OBSERVED FOOD EMPLOYEES IN PRODUCE PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT THAT EFFECTIVELY COVERS HAIR FROM CONTACTING EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12-OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ESPRESSO MACHINE WATER LINE. MUST INSTALL.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-403.12-OBSERVED WATER METER PIPE GOING INTO HAND WASHING SINK IN BAKERY PREP AREA. MUST BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED NUMEROUS CRATES NEAR OUTSIDE GARBAGE DUMPSTER. MUST REMOVE FROM PREMISES.
  16. Plainte

    15 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK ACCESSIBLE TO DISH WASHING AREA AT BAKERY. MUST INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER AND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED WATER TEMPERATURE AT HAND WASHING SINK IN BUTCHER PREP AREA AT 126.7F MAKING IT TOO HOT TO WASH HANDS. THERE WAS NO COLD RUNNING WATER. A HAND WASHING SINK MUST HAVE A MAXIMUM HOT WATER TEMPERATURE OF 120.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT FRONT DELI AREA AT 85.3F. OBSERVED IMPROPER WATER TEMPERATURE AT BOTH HAND WASHING SINKS IN REAR KITCHEN PREP AREA AT 89.1F AND 67.3F. ALSO OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT HAND WASHING SINK AT FRONT SEAFOOD PREP AREA AT 96.3F. INSTRUCTED MANAGER PROPER WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED BABY BACK RIBS AT IMPROPER HOT HOLDING TEMPERATURE AT 98.7F AT CUSTOMER SELF SERVICE STATION. ALSO OBSERVED CHICKEN WINGS AT IMPROPER HOT HOLDING TEMPERATURE AT 113.5F AND CHICKEN FAJITAS FOUND AT IMPROPER HOT HOLDING TEMPERATURE AT 109.9F. PROPER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR ABOVE. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 60 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED BOX OF RAW CHICKEN SITTING OUT ON COUNTER AT 44.6F IN KITCHEN PREP AREA. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE. RAW CHICKEN WEIGHING APPROXIMATELY 20 LBS AT A COST OF $45.00. PRIORITY VIOLATION. 7-38-005. SEE VIOLATION #21 FOR CITATION.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED PACKAGED ROTISSERIE CHICKENS STORED IN 3-COMPARTMENT SINK IN BUTCHER PREP AREA. INSTRUCTED TO SUBMERGE UNDER RUNNING WATER AT 70.0F OR BELOW OR STORE IN REFRIGERATION AT 41.0F OR BELOW.
    • 40. FONDS PERSONNELS
      • OBSERVED FOOD EMPLOYEES IN PRODUCE PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT THAT EFFECTIVELY COVERS HAIR FROM CONTACTING EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DIRTY CUTTING BOARDS IN BUTCHER PREP AREA WITH DARK STAINS. MUST DETAIL CLEAN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED IMPROPER WATER TEMPERATURE AT 3-COMPARTMENT SINK AT 87.8F IN KITCHEN PREP AREA. FOUND THE OTHER 3-COMPARTMENT SINK IN KITCHEN PREP AREA AT IMPROPER WATER TEMPERATURE AT 93.4F AND WATER TEMPERATURE AT 3-COMPARTMENT SINK IN PRODUCE PREP AREA FOUND AT 95.6F. THE TEMPERATURE OF THE WASH SOLUTION IN 3-COMPARTMENT SINK MUST BE MAINTAINED AT NOT LESS THAN 110.0F. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER TEMPERATURE AT 2-COMPARTMENT SINK IN KITCHEN PREP AREA AT 94.3F. MUST MAINTAIN WATER TEMPERATURE AT 100.0F.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LARGE LEAK BELOW HAND WASHING SINK AT BUTCHER PREP AREA WHEN WATER IS RUNNING. BUCKET MUST BE PLACED UNDER HAND WASHING SINK TO CATCH WATER. INSTRUCTED TO REPAIR PLUMBING ISSUE FOR EMPLOYEES TO PROPERLY WASH HANDS. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ESPRESSO MACHINE WATER LINE. MUST INSTALL.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED WATER METER PIPE GOING INTO HAND WASHING SINK IN BAKERY PREP AREA. MUST BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED TO STORE TRASH INSIDE OF RECEPTACLE TO PREVENT PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUSTY CEILING VENTS IN PRODUCE COOLER AND BUTCHER PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
  17. Réinspection de la plainte

    2 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINES. MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • INSTRUCTED TO BETTER MAINTAIN AND REMOVE UNNECESSARY MATERIALS OUTSIDE AT REAR PALLLET ETC STORAGE AREAS DUE TO POTENTIAL PEST HARBORAGE.
  18. Plainte

    11 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED 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,CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINES. MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 40 LIVE SMALL FLIES AT FRONT BUFFET/PRODUCE AREAS AND BAKERY FOOD PREP AREA AND IN THE REAR STORAGE AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS PEST CONTROL SERVICE IS NOW RECCOMENDED. PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED SEVERAL FLY STRIPS HANGING FROM THE CEILING IN THE REAR SEA FOOD PREP AREA NEXT TO THE FRONT DISPLAY COOLER AND BAKERY FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE ALL HANGING FLY STRIPS FROM FOOD PREPARATION AREAS.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINE IN BAKERY DEPT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF PREP COOLERS AND STORAGE RACKS AT FRONT COFFEE PREPARATION AREA.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • INSTRUCTED TO BETTER MAINTAIN AND REMOVE UNNECESSARY MATERIALS OUTSIDE AT REAR PALLLET ETC STORAGE AREAS DUE TO POTENTIAL PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CARDBOARD/DEBRIS STANDING WATER ON THE FLOOR OF THE REAR ICE MACHINES AREA. MANAGEMENT INSTRUCTED TO REMOVE THE CARDBOARD DEBRIS AND MOP UP WATER AND BETTER MAINTAIN SAID AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DIM LIGHTING IN WALK-IN-COOLER(BAKERY DEPT).MUST REPLACE LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED FOOD HANDLER CERTIFICATES WITH EXPIRED DATES.INSTRUCTED TO PROVIDE AND MAINTAIN CURRENT FOOD HANDLER TRAINING CERTIFICATES.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2279631 DATED: 03/19/2019 #36-FOUND SOME COOLER AND HOT HOLDING UNIT WITH OUT VISIBLE THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER FOR SOME COOLER AND HOT HOLDING UNIT. Jun 19, 2019 #37-SOME DRY BULK FOOD CONTAINERS HAS NO LABEL. INSTRUCTED TO PROVIDE COMMON NAME. Jun 19, 2019 #38-REAR RECEIVING DOOR WITH 1/4 OF AN INCH GAP ON THE RIGHT BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR. Jun 19, 2019 #39-MUST ELEVATE ALL FOOD CONTAINERS INSIDE THE WALK IN FREEZER IN THE BAKERY DEPT AND DAIRY WALK IN COOLER AND MAINTAIN.(OBSERVED ALL FOOD CONTAINERS STORED ON THE FLOOR). Jun 19, 2019 #51-BACK FLOW PREVENTION DEVICE NOT LOCATED ON THE ICE MACHINE AND COFFEE MACHINE. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE, SERVICED AND MAINTAINED. Jun 19, 2019 #55-CEILING VENT COVER IN ALL WASHROOMS WITH HEAVY DUST BUILD-UP.INSTRUCTED TO CLEAN, REMOVE DUST AND MAINTAIN. FAN GUARD OF THE BAKERY WALK IN COOLER WITH DUST BUILD -UP MUST CLEAN AND MAINTAIN. Jun 19, 2019 #55-ALL PREP AREA, WALK IN FREEZERS, WALK IN COOLERS, AND UNDERNEATH TE PALLETS IN THE STORAGE AREA WITH FOOD DEBRIS,DIRT ON THE FLOOR.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. Jun 19, 2019 #55-UNNECESSARY ARTICLES/ITEMS UNDERNEATH THE STAIR FROM 2ND FLOOR STORAGE AREA GOING DOWN TO FIRST FLOOR. INSTRUCTED TO ORGANIZE, CLEAN THE AREA, ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECT HARBORAGE. Jun 19, 2019 #56-FILTERS ON THE HOOD IN THE MAIN KITCHEN AND BAKERY DEPT WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. Jun 19, 2019 INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 9/14/2020. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.
  19. Plainte

    15 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLCY ON SITE. MUST PROVIDE. (VIOLATION WAS WRITTEN LAST 10/9/18 REPORT #2107213). PRIORITY FOUNDATION 7-38-010 CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS AND NO CLEANING SUPPLIES KIT. MUST PROVIDE. (VIOLATION WAS WRITTEN LAST 10/9/18 REPORT # 2107213). PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • FOUND ONE CONTAINER OF OYSTER ON DISPLAY COOLER WITH OUT PROPER IDENTIFICATION TAG. INSTRUCTED MANAGER THAT ALL RAW SHELLSTOCK MUST HAVE TAG ATTACHED TO THE CONTAINER AND ONCE THE CONTAINER IS EMPTY, THEN THEY NEED TO KEEP THE TAG FOR 90 DAYS. MANAGER DISCARDED THE SAID OYSTER WORTH $10.00, TOTAL 2 LBS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • FOUND SOME COOLER AND HOT HOLDING UNIT WITH OUT VISIBLE THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER FOR SOME COOLER AND HOT HOLDING UNIT.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • SOME DRY BULK FOOD CONTAINERS HAS NO LABEL. INSTRUCTED TO PROVIDE COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • REAR RECEIVING DOOR WITH 1/4 OF AN INCH GAP ON THE RIGHT BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP SINK AND THE DRAIN BOARD OF THE 3 COMPARTMENT SINK FOR DIRTY DISHES.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST ELEVATE ALL FOOD CONTAINERS INSIDE THE WALK IN FREEZER IN THE BAKERY DEPT AND DAIRY WALK IN COOLER AND MAINTAIN.(OBSERVED ALL FOOD CONTAINERS STORED ON THE FLOOR).
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NO BUCKET WITH SANITIZER FOR THE WIPING CLOTH IN ALL PREP AREAS. INSTRUCTED TO STORE WIPING CLOTH FOR WIPING THE PREP TABLES AND CHOPPING BOARD ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE ICE MACHINE AND COFFEE MACHINE. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE, SERVICED AND MAINTAINED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CEILING VENT COVER IN ALL WASHROOMS WITH HEAVY DUST BUILD-UP.INSTRUCTED TO CLEAN, REMOVE DUST AND MAINTAIN. FAN GUARD OF THE BAKERY WALK IN COOLER WITH DUST BUILD -UP MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ALL PREP AREA, WALK IN FREEZERS, WALK IN COOLERS, AND UNDERNEATH TE PALLETS IN THE STORAGE AREA WITH FOOD DEBRIS,DIRT ON THE FLOOR.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • UNNECESSARY ARTICLES/ITEMS UNDERNEATH THE STAIR FROM 2ND FLOOR STORAGE AREA GOING DOWN TO FIRST FLOOR. INSTRUCTED TO ORGANIZE, CLEAN THE AREA, ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECT HARBORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FILTERS ON THE HOOD IN THE MAIN KITCHEN AND BAKERY DEPT WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • BURNED OUT LIGHT BULBS ON THE HOOD IN THE COOK LINE IN THE KITCHEN. INSTRUCTED TO REPLACE AND MAINTAIN.
  20. Plainte abrégée

    3 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMAENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(a) NO CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • : 2-501.11 OBSERVED NO CLEAN UP POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 OBSERVED NO ALLERGEN CERIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BE ALLERGEN CERTIFIED. CORE
  21. Réinspection de la plainte

    3 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMAENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(a) NO CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO CLEAN UP POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 58. FORMATION D ' ALLERGÈNE
      • : PA 100-0367 OBSERVED NO ALLERGEN CERIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BE ALLERGEN CERTIFIED. CORE
  22. Plainte abrégée

    4 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMAENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(a) NO CITATION ISSUED
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO CLEAN UP POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.115 OBSERVED TWO SPARROWS FLYING DOWN AT CUSTOMER AISLES SHELVING AREA.INSTRUCTED MANAGEMENT TO CONTACT THEIR PEST CONTROL OPERATOR AT ONCE. PRIORITY FOUNDATION VIOLATION 7-40-060
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 OBSERVED NO ALLERGEN CERIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BE ALLERGEN CERTIFIED. CORE
  23. Plainte abrégée

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • INSTRUCTED TO PROPERLY LABEL (DATE, PREP/COOKED TIME) FOR HOT HOLDING OF FOOD PRODUCTS IN HOT HOLDING DISPLAY UNIT.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND 2 DOOR PREP COOLER BEHIND SUSHI PREP AREA.----------MUST REPLACE WRAPPER MACHINE WORN OUT COVER IN FISH/SEAFOOD PREP/DISPLAY AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR OF EXPOSED HAND SINK, PREP SINK AND 3 COMPARTMENT SINK IN ALL PREP AREA, ROLLING TRAY CART IN BAKERY (MAIN AND IN MAIN KITCHEN AREA WITH DRIED FOOD ACCUMULATION, INTERIOR OF SAUSAGE COOLER VENTS, EXTERIOR SURFACES OF DISH MACHINE IN MAIN KITCHEN AND INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER IN FRONT MEAT SERVICE AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN 2ND FLOOR BAKERY PREP AREA, GRATED FLOOR DRAIN IN FRONT OF COOKING EQUIPMENT WITH EXCESSIVE GREASE IN MAIN KITCHEN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL HOLES ON WALLS NEXT TO DISH MACHINE AND WALL BEHIND 3 COMPARTMENT SINK IN BAKERY PREP AREA.---------MUST CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN MAIN KITCHEN AREA
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO REPLACE INOPERABLE LIGHT BULBS INSIDE WALK-IN FREEZER AND MUST REPLACE (3) BURNT OUT LIGHT BULBS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT IN MAIN KITCHEN AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTION DE PROVIDER LES MÉDICAMENTS VISIBLES ET ACCURÉS DANS TOUS LES COOLERS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE FOR ALL HOT HOLDING UNIT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES.
  24. Plainte

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND 2 DOOR PREP COOLER BEHIND SUSHI PREP AREA.----------MUST REPLACE WRAPPER MACHINE WORN OUT COVER IN FISH/SEAFOOD PREP/DISPLAY AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR OF EXPOSED HAND SINK, PREP SINK AND 3 COMPARTMENT SINK IN ALL PREP AREA, ROLLING TRAY CART IN BAKERY (MAIN AND IN MAIN KITCHEN AREA WITH DRIED FOOD ACCUMULATION, INTERIOR OF SAUSAGE COOLER VENTS, EXTERIOR SURFACES OF DISH MACHINE IN MAIN KITCHEN AND INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER IN FRONT MEAT SERVICE AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN 2ND FLOOR BAKERY PREP AREA, GRATED FLOOR DRAIN IN FRONT OF COOKING EQUIPMENT WITH EXCESSIVE GREASE IN MAIN KITCHEN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL HOLES ON WALLS NEXT TO DISH MACHINE AND WALL BEHIND 3 COMPARTMENT SINK IN BAKERY PREP AREA.---------MUST CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN MAIN KITCHEN AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INSTRUCTED TO REPLACE INOPERABLE LIGHT BULBS INSIDE WALK-IN FREEZER AND MUST REPLACE (3) BURNT OUT LIGHT BULBS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT IN MAIN KITCHEN AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTION DE PROVIDER LES MÉDICAMENTS VISIBLES ET ACCURÉS DANS TOUS LES COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES.
  25. Réinspection de la plainte

    0 infraction

  26. Plainte

    8 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • FOUND HIGH TEMPERATURE DISH WASHING MACHINE AT IMPROPER SANITIZING RINSE OF 133F. INSTRUCTED TO REPAIR. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F OR ABOVE FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISH MACHINE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS. CRITICAL VIOLATION 7-38-030
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND OVER 150 RODENT (MICE) DROPPINGS ON PREMISES. NOTED APPROXIMATELY 30 MICE DROPPINGS IN BAKERY PREP AREA UNDER AND BEHIND MIXERS ALONG THE WALLS UNDER STORAGE SHELVES, OVER 75 MICE DROPPINGS IN REAR STORAGE AREA UNDERNEATH STORAGE SHELVES ALONG THE WALLS, OVER 50 MICE DROPPINGS IN SECOND FLOOR STORAGE AREA UNDERNEATH STORAGE RACKS AND INSIDE PRODUCE WALK-IN COOLER (BY THE DOOR). INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. FOUND (2) REAR EXIT BOTTOM DOORS NOT RODENT PROOFED WITH 1/2 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOORS. SERIOUS VIOLATION 7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF MICROWAVE OVENS WITH EXCESSIVE FOOD DEBRIS AT EMPLOYEE LUNCHROOM IN SECOND FLOOR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREAS: BAKERY PREP AREA ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND BAKING EQUIPMENT AND STORAGE SHELVES, SEAFOOD AMD MEAT PREP AREA AND INSIDE WALK-IN COOLER ALONG THE WALLS, INSIDE DAIRY WALK-IN COOLER ALONG THE WALLS AND IN ALL CORNERS, FLOORS IN MAIN PREP/COOKING AREA ESPECIALLY UNDER AND AROUND FRYERS AND OVENS WITH EXCESSIVE GREASE ACCUMULATION, FLOORS THROUGHOUT REAR STORAGE AREA ALONG THE WALLS AND IN SECOND FLOOR STORAGE AREA UNDERNEATH STORAGE SHELVES AND RACKS, AND ALSO FLOORS INSIDE CONDENSER ROOM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REPLACE MISSING CEILING TILES ABOVE EMPLOYEE LUNCHROOM IN SECOND FLOOR.---------MUST SEAL HOLES ON WALLS BEHIND 3 COMPARTMENT SINK IN REAR BAKERY PREP AREA.-----------MUST CLEAN AND MAINTAIN CEILING VENT COVER ABOVE MEAT PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH PREP SINK BEHIND FRONT FISH PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. MUST PROVIDE METAL STEM THERMOMETER FOR EMPLOYEES TO TAKE INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE INTERIOR OF STORAGE CABINETS IN FRONT MEAT PREP AREA AND MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES INSIDE CONDENSER ROOM IN SECOND FLOOR.
  27. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Above violation still remaining( Caulk around exposed hand in meat department prep area in state of disrepair, shall be repaired/replaced. Caulk around 3 compartment sink, exposed hand sink in kitchen prep area, in state of disrepair, shall be repaired/replaced. Caulk around prep table in fish department in state of disrepair, shall be repaired/replaced).
  28. Plainte

    8 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Found/observed live fruit flies(gnats)(20+) in rear receiving area by bakery department, and meat department receiving area Citation issued 7-38-020 Serious Violation.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Found some food items not properly dated in deli walk in cooler, must properly date food items in deli walk in cooler.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Caulk around exposed hand in meat department prep area in state of disrepair, shall be repaired/replaced. Caulk around 3 compartment sink, exposed hand sink in kitchen prep area, in state of disrepair, shall be repaired/replaced. Caulk around prep table in fish department in state of disrepair, shall be repaired/replaced.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • walk in cooler shelving/racks in kitchen prep area cooler, and bakery walk in cooler not clean, had excess food debris accumulation, need detailed cleaning(crevices). Display cooler shelving in produce department not clean, need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners). Floors in rear receiving areas under pallets, storage shelving/racks not clean, need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Walls that had peeling paint, plaster in rear bakery areas shall be repaired/sealed. Walls in bakery prep area 1st floor not clean, need detailed cleaning.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • damaged/missing light shields in walk in cooler(Dairy Department), shall be provided/replaced.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Stock items must be stored six inches off floor to prevent pest harborage.
  29. Plainte

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Rear deli walk in cooler shelving had food debris, not clean need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floor in 2nd floor outside 2nd floor bakery prep area had spillage, not clean, need detailed cleaning.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Missing ceiling tiles in bakery prep area 1st floor, shall be provided.
  30. Réinspection de la plainte

    0 infraction

  31. Plainte

    8 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Found/observed front entrance/exit not rodent proofed, door had gap 1 1/2 inch to 2 inch gap on middle of door. citation issued 7-38-020 serious violation.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Found some food items not properly dated in deli walk in cooler, and reach in cooler, must properly date food item in walk in cooler, and reach in cooler.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Cutting boards that had deep cuts in fish department, shall be replaced. Walk in cooler shelving/racks that had peeling paint/rust in deli department walk in cooler shall be replaced/repaired. Reach in cooler shelving/racks that had peeling paint/rust in kitchen prep area shall be replaced/repaired. Reach in cooler door gasket in fish department in state of disrepair, shall be repaired/replaced.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices), walk in cooler shelving/racks in dairy department, and in deli department not clean, need detailed cleaning(crevices). Prep tables lower shelving in kitchen prep area not clean, need detailed cleaning(crevices). Cooler door tracks of display cooler in bakery department not clean, need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors in dairy walk in cooler under shelving/racks and pallets had excess debris build up, need detailed cleaning(corners), floors in rear storage area by deli and bakery department under shelving/racks not clean, need detailed cleaning(corners). Floors in 2nd floor storage room under shelving/pallets had excess debris build up, need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Missing ceiling tiles outside walk in cooler in produce department, shall be provided. Walls that had gaps, peeling paint in rear storage area by walk in cooler, and by produce department walk in cooler, shall be repaired/sealed. Missing ceiling tiles in 2nd floor storage area, hall way, shall be provided.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Missing light shield in produce display cooler, shall be provided. Missing light shields in rear storage room area, shall be provided.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Les articles de stock doivent être entreposés à six pouces du sol pour prévenir le portage des ravageurs.
  32. Plainte abrégée

    0 infraction

  33. Réinspection de la plainte

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed the ice machines to both have slight dirt accumulation in the upper interior portions. Instructed facility to clean, sanitize, and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed dirt accumulation on the fanguards in the bakery walk in cooler and the dairy walk in cooler and the meat cutting room cooler. Instructed facility to clean and maintain. Observed a missing ceiling tile near the ovens in the bakery. Instructed to install and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL HOLES ON WALL BEHIND 3 COMPARTMENT SINK NEXT TO PREP TABLE IN REAR PRODUCE PREP AREA.
  34. Réinspection de la plainte

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Observed 20 flies in the cake decorating room and 15 in the produce prep room. Instructed facility to remove all flies and to maintain. Recommend to contact a licensed pest control provider for service.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed the ice machines to both have slight dirt accumulation in the upper interior portions. Instructed facility 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 facility to install and maintain coving in the produce prep room and in the meat cutting room. Observed water pooled on the floor behind the bakery dish machine and in the first floor produce cooler. Instructed facility to maintain dry. Observed dirt and debris throughout the cake decorating room on the floors. Instructed facility to clean and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed dirt accumulation on the fanguards in the bakery walk in cooler and the dairy walk in cooler and the meat cutting room cooler. Instructed facility to clean and maintain. Observed a missing ceiling tile near the ovens in the bakery. Instructed to install and maintain.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Observed a cracked light shield in the cake decorating room. Instructed facility to replace and maintain.
  35. Plainte

    11 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • Observed 28.5lbs of Clams and 22lbs of oysters without original shellfish tags on site- operator had photocopies but no originals. Tagged both items held for inspection not to use, value $108 as stated by operator). Instructed to maintain all shellfish tags for at least 90 days on site. Critical citation issued 7-38-005(B).
    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • Observed the salad bar refrigeration unit not maintaining proper temperature-found at 52.4f. Also found the small display cooler for displaying prepackaged dinners not maintaining proper temperature-found cooler at 54.1f. Tagged both coolers held for inspection by CDPH-do not use. Instructed to repair and maintain at 40f or below. Critical citation issued 7-38-005(a).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Observed food at improper temperatures-in the salad bar: 10lbs of deli meat at 48.7f, 10lbs of cut greens at 53.1f, 10lbs of cut vegetables at 51.9f, 5lbs of tuna at 49.4f, 15lbs of cooked grains at 50.6f, 5lbs of egg salad at 55.1f, and 5lbs of gelatin at 48.7f. In the small display cooler: 35lbs of turkey and mashed potato dinner at 52.2f, 35lbs of chicken dinner at 50.1f, 35lbs of beef dinner at 49.8f, and 35lbs of pork and vegetable dinner at 51.2f. Operator discarded all food valued at $860 as stated by operator. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 7-38-005(a).
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • Observed foodhandlers with gloves on handling cash and debit cards then proceed to serve food and touch utensils without washing hands and changing gloves. Also observed employee leave prep area then return and place gloves on without washing hands and changing gloves. Observed another employee touch the garbage can and lid with gloves on and proceed to handle food without washing hands and changing gloves. Instructed facility that all foodhandlers must wash hands and change gloves at every possible point of contamination. Critical citation issued 7-38-010(a).
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Observed inaccessible handsinks- in the cake decorating room found pans in the sink and crates in front of the sink and in the seafood front prep area found utensils in the exposed handsink. Also observed handsinks without paper towels-the cake decorating exposed handsink, the seafood front prep area exposed handsink. Instructed facility to maintain all exposed handsinks with soap, paper towels, and accessible at all times. Facility corrected during inspection. Critical citation issued 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • Observed facility with orange juice in a display cooler manually capped on site without CDPH approval. Instructed facility that all manual capping must be approved by CDPH. Operator voluntarily discarded and denatured said items-12lbs of orange juice valued at $27. Instructed to cease capping operation. Also observed raw chicken stored above raw beef in the meat prep room and in the meat display case. Instructed facility to store items in order of final cooking temperature with the highest temperature on the bottom and ready to eat at the top. Corrected on site. Also observed fly catch strips located above multiple prep areas throughout store. Instructed to remove and maintain. Corrected on site. Serious citation issued 7-38-005(a).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Observed 20 flies in the cake decorating room and 15 in the produce prep room. Instructed facility to remove all flies and to maintain. Recommend to contact a licensed pest control provider for service. Serious citation issued 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed the ice machines to both have slight dirt accumulation in the upper interior portions. Instructed facility 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 facility to install and maintain coving in the produce prep room and in the meat cutting room. Observed water pooled on the floor behind the bakery dish machine and in the first floor produce cooler. Instructed facility to maintain dry. Observed dirt and debris throughout the cake decorating room on the floors. Instructed facility to clean and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed dirt accumulation on the fanguards in the bakery walk in cooler and the dairy walk in cooler and the meat cutting room cooler. Instructed facility to clean and maintain. Observed a missing ceiling tile near the ovens in the bakery. Instructed to install and maintain.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Observed a cracked light shield in the cake decorating room. Instructed facility to replace and maintain.
  36. Réinspection de la plainte

    0 infraction

  37. Plainte

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND APPROXIMATELY OVER 50 RODENT (MICE) DROPPINGS ON PREMISES IN DIFFERENT LOCATIONS (DISPLAY AREA, REAR 1ST/2ND FLOOR STORAGE AREA) ALONG THE WALLS, UNDER AND BEHIND COOLING EQUIPMENT. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. ALSO FOUND (2) FRONT (INTERIOR AND EXTERIOR) ENTRANCE BOTTOM DOORS NOT RODENT PROOFED WITH 1/2 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF THE BOTTOM OF THE SAID DOORS. SERIOUS VIOLATION 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL RACKS INSIDE KITCHEN WALK-IN COOLER IN REAR OF COOKING AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK WITH EXCESSIVE FOOD DEBRIS IN BAKERY PREP AND IN MEAT PREP AREA.---------MUST CLEAN AND MAINTAIN INTERIOR SURFACES WITH EXCESSIVE FOOD SPILLAGE INSIDE REFRIGERATOR AND 2 MICROWAVE OVENS IN SECOND FLOOR EMPLOYEE LUNCHROOM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BAKERY PREP AREA, SEAFOOD/MEAT AREA, MEAT PREP AND WALK-IN COOLER AND FLOORS IN DELI AND IN PREP/COOKING AREA ESPECIALLY UNDERNEATH OVEN WITH EXCESSIVE GREASE AND FOOD DEBRIS.---------MUST DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT EMPLOYEE LUNCHROOM IN SECOND FLOOR.-------MUST REPLACE MISSING FLOOR BASEBOARD UNDERNEATH 3 COMPARTMENT SINK IN FRONT SEAFOOD PREP/SERVICE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH PINK MOLD LIKE BUILD-UP BEHIND 3 COMPARTMENT SINK IN REAR MEAT PREP AREA.-------MUST DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST ACCUMULATION IN 2ND FLOOR EMPLOYEE LUNCHROOM.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND INSIDE HOT HOLDING DISPLAY UNIT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN PREP AREAS THROUGHOUT TO PREVENT PEST HARBOR AGE.--------CLEANING EQUIPMENT (MOPS AND BROOMS) MUST BE STORED OFF THE FLOOR.
  38. Réinspection des toiles

    0 infraction

  39. Plainte

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED 30 LIVE SMALL FLIES ON WALLS AND BOXES AT BAKERY PREP AREA BY OVENS AND AROUND DISHWASH AREA. INSTRUCTED MANAGER TO REMOVE INSECT ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020. CITATION ISSUED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD/DIRT BUILD UP INSIDE BAKERY FLOOR DRAINS BY OVENS ALSO OBSERVED HOLE IN WALL AT FLOOR BASE ADJACENT TO BAKERY 3-COMPARTMENT SINK. MUST CLEAN INTERIOR OF FLOOR DRAIN ALSO MUST REPAIR/SEAL HOLE AT FLOOR BASE AT SAID AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD DEBRIS AND DUST BUILD UP ON WALLS THROUGHOUT BAKERY PREP AND BAKERY DISHWASH AREA. MUST CLEAN WALLS/CEILING THROUGHOUT BAKERY.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • SOME THERMOMETERS MISSING INSIDE COOLERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
  40. Réinspection de la plainte

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK SOTRAGE CONTAINERS NO LABELED. INSTRUCTED TO LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR INSIDE WALK-IN COOLER, UNDER STORAGE SHELVES IN BAKERY NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VENTILATION AND LIGHT COVERS IN BAKERY, FAN COVERS IN BAKERY, BUTCHER AND PRODUCE COOLER, CAN OPENER AND UTENSILS IN BAKERY NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • TOILET ROOM WOMEN'S SECOND LEVEL-LEFT SIDE COLD WATER NOT WORKING. INSTRUCTED TO REPAIR.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SECOND FLOOR STORAGE ROOM NOT MAINTAINED. INSTRUCTED TO ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  41. Plainte

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENTS. FOUND HANGING SAUSAGE IN OPEN DISPLAY CASES NOT MAINTAINING PROPER TEMPERATURE. VARIOUS ASSORTED SAUSAGE IN DISPLAY AT 49.7 F TO 55.0 F. INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 40 F OR BELOW. CRITICAL CITATION ISSSUED 7-38-005(A.) MANAGER VOLUNTARILY DENATURED AND DISCARDED. VALUE $429, 100 LBS.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • EVIDENCE OF INSECTS ON PREMISES. OBSERVED APPROXIMATELY 30 PLUS GNATS THROUGH-OUT BAKERY ON UTENSILS AND AROUND DONUT STATION. INSTRUCTED TO REMOVE ALL ACTIVITY AND HAVE PEST CONTROL COMPANY SERVICE PREMISES. SERIOUS CITATION ISSUED 7-38-020.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE GARBAGE AREA NOT CLEAN, MAINTAINED OR RODENT/INSECT PROOF. OBSERVED TWO DUMPSTERS MISSING LIDS CREATING FLY NUISANCE AND GREASE BOX WITH WASTE GREASE ON GROUND AND ENCRUSTED ON TOP AND SIDES OF BOX. ALSO OBSERVED LARGE AMOUNT OF UNUSED CLUTTERED ITEMS. INSTRUCTED TO REPLACE LIDS MISSING FROM DUMPSTERTO PREVENT INSECT NUISANCE AND HAVE LIDS TIGHT FITTING AT ALL TIMES, DETAIL CLEAN EXTERIOR OF GREASE BOX AND REMOVE ALL UNUSED ITEMS. SERIOUS CITATION ISSUED 7-38-020.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK SOTRAGE CONTAINERS NO LABELED. INSTRUCTED TO LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR INSIDE WALK-IN COOLER, UNDER STORAGE SHELVES IN BAKERY NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • VENTILATION AND LIGHT COVERS IN BAKERY, FAN COVERS IN BAKERY, BUTCHER AND PRODUCE COOLER, CAN OPENER AND UTENSILS IN BAKERY NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • TOILET ROOM WOMEN'S SECOND LEVEL-LEFT SIDE COLD WATER NOT WORKING. INSTRUCTED TO REPAIR.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SECOND FLOOR STORAGE ROOM NOT MAINTAINED. INSTRUCTED TO ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  42. Réinspection des licences

    0 infraction

  43. Réinspection des licences

    4 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • MAIN KITCHEN DISHMACHINE NOT OPERATING. INSTRUCTED MANAGER TO REPAIR SAID DISHMACHINE, FINAL RINSE TEMPERATURE MUST BE 180 OR ABOVE. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • NO BARRIER BETWEEN PUBLIC AND EMPLOYEES AT COFFEE STATION PREP AREA. MUST PROVIDE BARRIER AT SAID AREA. SERIOUS VIOLATION 7-38-005(A).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST COVER ALL ELECTRICAL OUTLETS THROUGHOUT ENTIRE PREMISES TO AVOID PEST ENTRY. MUST CLEAN AND REMOVE EXCESSIVE DUST ACCUMULATION AT THE EXHAUST VENT COVERS IN BOTH CUSTOMER RESTROOMS ON THE 1ST FLOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE EXAUST VENTS IN BOTH CUSTOMER RESTROOMS ON THE 1ST FLOOR SO AS TO BE IN WORKING CONDITION.
  44. Licence

    7 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • DURING INSPECTION FOUND TWO HIGH TEMPERATURE MACHINES WHICH ARE NOT CONNECTED. UNABLE TO INSPECT UNIT FOR CORRECT HIGH TEMP OF 180F. HIGH TEMPERATURE MACHINES MUST MAINTAIN 180F DURING FINAL RINSE. ALSO MUST INSTALL 3-COMP SINK IN THE FISH PREP AREA IN ORDER TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS WITH HOT WATER. NO CITATION ISSUED.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • DURING INSPECTION FOUND TWO EXPOSED HAND SINKS WHICH HAVE NOT BEEN INSTALLED IN THE FRONT PREP HOT FOODS AREA AND AT THE FRONT BAKERY AREA. ALL HAND SINKS MUST BE PROPERLY INSTALLED AND HAVE HOT AND COLD WATER AT ALL TIMES. NO CITATION ISSUED.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • MUST PROPERLY INSTALL SNEEZE GUARDS FOR THE SALAD BUFFET AREA ACROSS FROM THE HOT FOOD PREP AREA SO TO BE PROPERLY INSTALLED. NO CITATION ISSUED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST COVER ALL ELECTRICAL OUTLETS THROUGHOUT ENTIRE PREMISES TO AVOID PEST ENTRY. MUST CLEAN AND REMOVE EXCESSIVE DUST ACCUMULATION AT THE EXHAUST VENT COVERS IN BOTH CUSTOMER RESTROOMS ON THE 1ST FLOOR.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS AT ALL REFRIGERATION UNITS, COLD HOLDING UNITS, REACH-IN COLD HOLDING UNITS, AND COOLERS THROUGHOUT ENTIRE PREMISES.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • MUST REPAIR SELF-CLOSING DEVICE AT THE STAFF MEN'S RESTROOM DOOR ON THE 2ND FLOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE EXAUST VENTS IN BOTH CUSTOMER RESTROOMS ON THE 1ST FLOOR SO AS TO BE IN WORKING CONDITION.

Établissements inspectés à proximité

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