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SIZZLING POT KING

769 W JACKSON BLVD, CHICAGO, IL 60661 · Restaurant

Résumé des inspections

SIZZLING POT KING a été inspecté 13 fois par Chicago Department of Public Health depuis le 6 février 2018. La dernière inspection, le 25 janvier 2022, n'a relevé aucune infraction.

6 des 13 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 : Nettoyage et désinfection, Contrôle de la température des aliments et Lavage des mains et hygiène du personnel.

Les 3 dernières inspections consécutives n'ont relevé aucune infraction. Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 4 fois dans 3 inspections distinctes, la plus récente le 7 février 2019. 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 3 fois dans 2 inspections distinctes, la plus récente le 7 février 2019. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 14 décembre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 une fois le 8 février 2018. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 11 fois dans 4 inspections distinctes, la plus récente le 7 février 2019. Par exemple : CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO

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.

13 inspections

  1. Toiles

    0 infraction

  2. Plainte abrégée

    0 infraction

  3. Réinspection de la plainte

    0 infraction

  4. Plainte

    14 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS; CHICKEN, BEEF, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGE ON SITE AT MANAGER ONSITE AT ALL TIMES WHILE TCS FOODS ARE BRING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS; PORK AND BEEF AT IMPROPER TEMPERATURES RANGING FROM 50F TO 54F IN PREP COOLER, VALUED AT $100. ALSO OBSERVED 20 LBS OF MEATS HANGING FROM THE HOOD FILTERS IN THE PREP AREA, AT 70F, VALUED AT $60. MANAGER VOLUNTARILY DISCARD AND DENATURED FOOD. INSTRUCTED TO HOLD TCS COLD FOODS AT 41F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. $160 TOTAL.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKINGS ON RTE OR TCS FOODS THAT WAS PREPARED ONSITE ON STORED IN COOLERS FOR MORE THAN 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATE ON FOOD STORED IN COOLERS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED PREP COOLER AT AN IMPROPER TEMPERATURE OF 54F WITH TCS FOODS INSIDE. INSTRUCTED TO HAVE EQUIPMENT REPAIRED, AND HOLD A TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN. -
    • 40. FONDS PERSONNELS
      • HAIR RESTRAINTS ARE REQUIRED WHEN PREPARING FOOD IN FOOD PREP AREAS, INSTRUCTED TO MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST DETAIL CLEAN EXCESSIVE DRIED FOOD DEBRIS FROM STORAGE BINS AND LOWER PREP TABLE IN PREP AREA. INSTRUCTED TO MAINTAIN
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NO TEST STRIPS ON SITE TO ACCURATELY MEASURE THE CHEMICAL CONCENTRATION IN THE 3-COMP SINK. INSTRUCTED TO PROVIDE TEST KIT AND MAINTAIN. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED EXCESSIVE WASTE WATER ON FLOOR THROUGHOUT PREP AREA COMING FROM GREASE TRAP LOCATED IN THE PREP AREA, WATER LINE IS CONNECTED TO THE WOKS BEING USED TO COOK FOOD. INSTRUCTED TO HAVE GREASE TRAP REPAIRED. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED OUTSIDE DUMPSTER OPENED AND NOT MAINTAINED, EXCESSIVE GARBAGE IN AND AROUND THE DUMPSTER. PRIORITY FOUNDATION 7-38-020(B) CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN FLOORS (UNDER HEAVY EQUIPMENT)AND WALLS THROUGHOUT REAR PREP AREA. EXCESSIVE GREASE, DRIED FOOD DEBRIS AND WATER WAS PRESENT DURING THE INSPECTION. INSTRUCTED TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4.202.18 MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD & FILTERS IN REAR PREP AREA. 4.301.14 MUST ENSURE COOKING EQUIPMENT IS PROPERLY STORED UNDER HOOD SYSTEM FOR ADEQUATE VENTILATION. INSTRUCTED TO MAINTAIN. -
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • EXIGENCES EN MATIÈRE DE TRANSPORT DES ALIMENTS NON MÉTHODES. INFORMATION FOURNIE.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE.
  5. Réinspection des toiles

    14 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS; CHICKEN, BEEF, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A MANAGER ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED. -
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW, INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL O VOMITUS MATTER ON TO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. -
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKINGS ON RTE OR TCS FOODS THAT WAS PREPARED ONSITE ON STORED IN COOLERS FOR MORE THAN 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATE ON FOOD STORED IN COOLERS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO METAL STEM THERMOMETERS AVAILABLE ON-SITE DURING THE INSPECTION TO MEASURE FOOD ACCURACY OF HOT OR COLD FOODS. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. -
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN. -
    • 40. FONDS PERSONNELS
      • HAIR RESTRAINTS ARE REQUIRED WHEN PREPARING FOOD IN FOOD PREP AREAS, INSTRUCTED TO MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST DETAIL CLEAN EXCESSIVE DRIED FOOD DEBRIS FROM STORAGE BINS AND LOWER PREP TABLE IN PREP AREA. INSTRUCTED TO MAINTAIN
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM STOVE, FRYER, WOKS, RICE COOKERS IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED NO GREASE TRAP AT 3-COMP SINK IN REAR PREP AREA. A GREASE TRAP SHALL BE LOCATED TO BE EASILY ACCESSIBLE FOR CLEANING .
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN FLOORS (UNDER HEAVY EQUIPMENT)AND WALLS THROUGHOUT REAR PREP AREA. EXCESSIVE GREASE, DRIED FOOD DEBRIS AND WATER WAS PRESENT DURING THE INSPECTION. INSTRUCTED TO MAINTAIN. -
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4.202.18 MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD & FILTERS IN REAR PREP AREA. 4.301.14 MUST ENSURE COOKING EQUIPMENT IS PROPERLY STORED UNDER HOOD SYSTEM FOR ADEQUATE VENTILATION. INSTRUCTED TO MAINTAIN. -
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • EXIGENCES EN MATIÈRE DE TRANSPORT DES ALIMENTS NON MÉTHODES. INFORMATION FOURNIE.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE. -
  6. Réinspection des toiles

    0 infraction

  7. Réinspection de la plainte

    0 infraction

  8. Plainte

    16 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW, INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL O VOMITUS MATTER ON TO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE WASHING THEIR HANDS IN THE 3-COMP SINK, NOT THE DESIGNATED HANDS IN THE REAR PREP AREA. INSTRUCTED TO WASH HANDS IN DESIGNATED HAND SINK ONLY. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED MULTIPLE HANDS SINK IN THE REAR PREP AREA EITHER BLOCKED WITH COOKING UTENSILS STORED IN THE BASIN, OR WITH NO PAPER TOWELS TO DRY HANDS. INSTRUCTED TO REMOVE ITEMS FORM BASIN SO SINK IS READILY ACCESSIBLE, AND TO PROVIDE PAPER TOWELS AT SINK ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED A BLACK SLIM LIKE SUBSTANCE ON THE INTERIOR PANELS OF THE ICE MACHINE IN THE REAR PREP AREA, SUBSTANCE LIKELY TO CONTAMINATE THE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE MARKINGS ON RTE OR TCS FOODS THAT WAS PREPARED ONSITE ON STORED IN COOLERS FOR MORE THAN 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATE ON FOOD STORED IN COOLERS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO METAL STEM THERMOMETERS AVAILABLE ON-SITE DURING THE INSPECTION TO MEASURE FOOD ACCURACY OF HOT OR COLD FOODS. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 40. FONDS PERSONNELS
      • HAIR RESTRAINTS ARE REQUIRED WHEN PREPARING FOOD IN FOOD PREP AREAS, INSTRUCTED TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST DETAIL CLEAN EXCESSIVE DRIED FOOD DEBRIS FROM STORAGE BINS AND LOWER PREP TABLE IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM STOVE, FRYER, WOKS, RICE COOKERS IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED NO GREASE TRAP AT 3-COMP SINK IN REAR PREP AREA. A GREASE TRAP SHALL BE LOCATED TO BE EASILY ACCESSIBLE FOR CLEANING .
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN FLOORS (UNDER HEAVY EQUIPMENT)AN WALLS THROUGHOUT REAR PREP AREA. EXCESSIVE GREASE, DRIED FOOD DEBRIS AND WATER WAS PRESENT DURING THE INSPECTION. INSTRUCTED TO MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4.202.18 MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD & FILTERS IN REAR PREP AREA. 4.301.14 MUST ENSURE COOKING EQUIPMENT IS PROPERLY STORED UNDER HOOD SYSTEM FOR ADEQUATE VENTILATION. INSTRUCTED TO MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • EXIGENCES EN MATIÈRE DE TRANSPORT DES ALIMENTS NON MÉTHODES. INFORMATION FOURNIE.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE.
  9. Plainte

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Observed potentially hazardous food stored at room temperature on top of 2 door prep cooler/table: 84.3f, 3lbs of fried cauliflower, at a value of $35.00 83.4f, 3lbs of blanched broccoli florets, at a value of $22.00 92.5f, 4lbs of blanched steak fries, at a value of $23.00 Site voluntarily discarded and denatured a total weight of 10lbs at a total value of $77.00 Informed site that potentially hazardous foods must be 40f or less for cold foods and 140f or more for hot foods. Critical violation #7-38-005 (A)
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • Observed no certified food service manager on site at time of inspection, while potentially hazardous foods, raw chicken, pork, etc. were being prepared and/or served. Instructed site that certified food service manager must be on-site whenever potentially hazardous foods are being prepared and served. CFM arrived on site at end of inspection. Serious violation #7-38-012
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Observed potentially hazardous foods, bags of raw chicken, cooked pork, grounded beef, etc. stored in walk-in cooler and front 2 door cooler, without proper labels or dates. Informed site that potentially hazardous foods stored for more than 24 hours must have proper label and dates. Instructed the site to provide label and dates. Maintain it all times. Observed bulk food containers in rear prep area with no labels. Instructed site to provide labels. Maintain it all times.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed excessive grease buildup on all hood filters, in rear cook/ prep area. Instructed site to detail clean and maintain at all times.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed broken ceiling tile and large gap, in woman's washroom. Instructed site to repair.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed no grease trap attached to newly installed 3 compartment sink, located in front prep area. Instructed site to install.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Observed food stored on floor in 5-gallon containers, in walk-in cooler area. Informed site that food must be elevated at least 6 inches off the floor. Instructed manager to elevate at least 6 inches and maintain at all times.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • Food handler requirements not met. instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  10. Inspection récente

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed cracked and crevices in floor grouting in rear dish washing area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface and ensure surface is smooth and easily cleanable. Observed scale deposits, food and debris throughout operation, on walls and on floor and wall junctions, etc. Instructed manager to detail clean throughout and maintain at all times.
  11. Réinspection des licences

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed cracked and crevices in floor grouting in rear dish washing area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface and ensure surface is smooth and easily cleanable. Observed scale deposits, food and debris throughout operation, on walls and on floor and wall junctions, etc. Instructed manager to detail clean throughout and maintain at all times
  12. Licence

    6 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • No hot running water throughout site. Must repair hot water heater and provide hot running water at all sinks, with a minimum 110f. No citation issued. Critical violation 7-38-030
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Observed door sweep on door leading to STEM rental unit. Instructed manager to provide. No citation issued.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed raw wood shelving base under water heater unit, located in rear prep area. Instructed manager to seal and ensure surface is smooth and easily cleanable. Observed rust on top exterior of grease. Informed manager to remove rust, seal and a ensure surface is smooth and easily cleanable.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed cracked and crevices in floor grouting in rear dish washing area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface and ensure surface is smooth and easily cleanable. Observed scale deposits, food and debris throughout operation, on walls and on floor and wall junctions, etc. Instructed manager to detail clean throughout and maintain at all times.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Observed low lighting in rear Northlake walk-in freezer. Instructed manager to provide ample and proper lighting in walk-in freezer area. Maintain at all times.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed 1 comp sink at front counter not secured to counter top. Instructed manager to repair and maintain at all times.
  13. Licence

    0 infraction

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