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SMITH & WOLLENSKY

318 N STATE ST, CHICAGO, IL 60654 · Restaurant

Résumé des inspections

SMITH & WOLLENSKY a été inspecté 24 fois par Chicago Department of Public Health depuis le 28 mai 2010. La dernière inspection, le 18 décembre 2025, a relevé 7 infractions.

3 des 24 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 7 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Nettoyage et désinfection.

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.

  • 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 10 fois dans 8 inspections distinctes, la plus récente le 18 décembre 2025. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 7 fois dans 6 inspections distinctes, la plus récente le 2 août 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 5 fois dans 4 inspections distinctes, la plus récente le 18 décembre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé une fois le 25 janvier 2022. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 36 fois dans 16 inspections distinctes, la plus récente le 18 décembre 2025. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

24 inspections

  1. Toiles

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE LOW TEMPERATURE DISHMACHINE LOCATED IN THE 1ST FLOOR REAR DISHWASHING ROOM (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).MANAGEMENT IMMEDIATELY NOTIFIED THE SERVICE TECHNICIAN .(** SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE WALK-IN-COOLER LOCATED IN THE LOWER-LEVEL MAIN KITCHEN PREP COOKING AREA.OBSERVED COOKED SHRIMPS WITH INTERNAL TEMPERATURES RANGING FROM 49.1F-50.0F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 40 #'S OF FOOD WORTH $700.00. INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • TOUTES LES ZONES DE PRÉCHAUFFAGE DOIVENT ÊTRE PLACÉES DANS UN CONTENANT AVEC UNE SOLUTION DE SANITIZING ENTRE L'UTILISATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED STAINED CUTTING BOARDS IN THE LOWER-LEVEL MAIN KITCHEN PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF THE WALK-IN-COOLERS FAN COVERS AND ATTACHED EQUIPMENTS AND EXTERIOR TOP WITH DRIED-UP DEBRIS ON TOP OF THE LARGE HIGH TEMPERATURE DISHMACHINE LOCATED IN THE LOWER-LEVEL MAIN KITCHEN PREP AREA AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SEVERAL BROKEN FLOOR TILES UNDER AND AROUND THE KITCHEN DEEP FRYERS AND IN THE SIDE DISHWASHING 3-COMPARTMENT SINK ROOM.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN SO THAT FLOORS ARE SMOOTH, EASILY CLEANABLE SURFACES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  2. Réinspection de la plainte

    0 infraction

  3. Plainte

    4 infractions

    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED MULTIPLE SHELLSTOCK TAGS FROM JUNE AND JULY 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED FOUR LARGE ICE MACHINES ON LOWER LEVEL WITH BLACK MOLDLIKE SPOTS ON INTERIOR. INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF ALL FOUR LARGE ICE MACHINE ON LOWER LEVEL TO PREVENT CONTAMINATION OF ICE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 153F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE IN WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN 160F. CORRECTED ON SITE TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT PROPER TEMPERATURE OF 180.0F HIGH TEMPERATURE DISH MACHINE REPAIRED BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-025 CITATION ISSUED
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS FROM INSPECTION # 2593032 DATED 04/18/2024 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. OBSERVED OPENINGS AT BASE OF FRONT ENTRANCE REVOLVING DOOR AND DOOR LABELED BUTCHERSHOP & GENERAL STORE LEFT SIDE. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE. OBSERVED EXPOSED PRESET KNIFE AND FORKS ON TABLES IN DINING AREAS. INSTRUCTED MANAGER ALL PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED OR INVERTED.
  4. Réinspection des toiles

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED OPENINGS AT BASE OF FRONT ENTRANCE REVOLVING DOOR AND DOOR LABELED BUTCHERSHOP & GENERAL STORE LEFT SIDE. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-904.13: OBSERVED EXPOSED PRESET KNIFE AND FORKS ON TABLES IN DINING AREAS. INSTRUCTED MANAGER ALL PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED OR INVERTED.
  5. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 95.2-97.9F AT HANDWASHING SINKS IN MEN AND WOMEN'S EMPLOYEE WASHROOMS IN BASEMENT. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • OBSERVED MULTIPLE SHELLSTOCK TAGS FROM FEBRUARY AND MARCH 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.9-48.2F (SLICED TOMATOES 46.9F AND CHEESE 48.2F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 12LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OPENINGS AT BASE OF FRONT ENTRANCE REVOLVING DOOR AND DOOR LABELED BUTCHERSHOP & GENERAL STORE LEFT SIDE. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED EXPOSED PRESET KNIFE AND FORKS ON TABLES IN DINING AREAS. INSTRUCTED MANAGER ALL PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED OR INVERTED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • UNABLE TO LOCATE BACKFLOW PREVENTION DEVICES ON COFFEE AND ESPRESSO MACHINE IN BEVERAGE AREA IN BASEMENT. CORRECTED DURING RECENT INSPECTION ON 4/18/2024 BACKFLOW PREVENTION DEVICES INSTALLED ON COFFEE AND ESPRESSO MACHINES IN BEVERAGE AREA IN BASEMENT.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN WOMEN'S LOCKER ROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM IN WOMEN'S LOCKER ROOM.
  6. Réinspection de la plainte

    0 infraction

  7. Plainte

    12 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED INTERIOR SURFACES OF ICE MACHINE WITH EXCESS BROWN SLIME SUBSTANCE AT THE WATER RESERVIOR AND PANELS. ICE IS BEING USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZED AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 3 SMALL LIVE ROACHES CRAWLING ON FRONT AND BACK SIDES OF ICE MACHINE LOCATED IN LOWER LEVEL AND ON CUTTING BOARD IN KITCHEN AREA LOCATED IN THE 1ST FLOOR. INSTRUCTED TO CLEAN AND SANITIZED AFFECTED AREAS. ADDITIONAL PEST CONTRO; SERVICE IS NEEDED TO ELIMINATE ROACH ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE IN KITCHEN FOOD PREP AREA PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT INSTRUCTED TO WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF FOOD PREPARATION TABLES IN LOWER LAVEL FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MULTI-USE CLEAN STORED UTENSILS. MUST BE INVERTED IN KITCHEN TO MINIMIZE SOURCE OF CNTAMINATION.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MUST INVERT DISHES ON SHELVING IN FOOD PREPARATION AREA. TO PREVENT CONTAMINATION.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH TEMPERATURE DISHMACHINE. INSTRUCTED TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATRS SUCH AS STRIPS/STICKERS OR THERMOMETER. HIGH TEMPERATURE DISHMACHINE IN USE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN INTERIOR AND EXTERIOR OF COOLERS THROUGHOUT PREMISES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BIGOPENING UNTO CEILING AROUND PIPE INSIDE UTILITY ROOM. MUST SEAL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A FEW MISSING CEILING TILES IN REAR DISH WASHING AREA LOCATED IN THE 1ST FLOOR. MUST REAPIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND HEAVY EQUIPMENT IN LOWER FOOD PREPARATION AREA AND IN KITCHEN AREA LOCATED IN THE 1ST FLOOR. MUST CLEAN AND MAINTAIN FLOOR CLEANAND DRY AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED ACCUMULATION OF DUST BUILD UP ON CEILING VENTILATION VENTS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
  8. Réinspection de la plainte

    0 infraction

  9. Plainte

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Obstructed hand wash sink at main 1st floor bar, found a basket strainer filled with ice placed in hand sink basin. instructed manager not to use hand wash sinks for other than hands washing. priority foundation violation 7-38-030(c)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • No hand soap provided at bakery station hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c)
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • found 6 live cockroaches behind stand up coolers at main basement cook line, instructed to eliminate insects activity in all affected areas, pest control service recommended. priority foundation violation 7-38-020(A).
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Poor insulation at cooling lines in walk-in cooler. instructed to repair.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • Inadequate lighting in meat aging walk-in cooler, instructed to install additional lights.
  10. Toiles

    5 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED ICE SCOOP STORED DIRECTLY IN ICE CHEST AT LOWER LEVEL BAR. INSTRUCTED TO STORE ICE SCOOP OUTSIDE OF ICE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • UNABLE TO LOCATE BACKFLOW PREVENTER AT ESPRESSO MACHINE. INSTRUCTED TO EITHER INSTALL OR LOCATE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE FEMALE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD UP OF FOOD DEBRIS INSIDE INTERIOR OF PREP COOLER LOCATED IN FIRST FLOOR KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNT OUT LIGHT BULBS IN HALLWAY LEADING TO EMPLOYEE LOCKER ROOMS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  11. Plainte

    4 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS ITEMS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES ON MAIN COOK LINE IN A COLD HOLD UNIT LOCATED IN UPSTAIRS PREP AREA: COLESLAW AT 45.1F, CRAB CAKE SAUCE AT 49.1F, AND BUTTER AT 54.1F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 3LBS OF PRODUCT VALUED AT APPROXIMATELY $60. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED BUILD UP OF BLACK SLIME ON CAULK AROUND 3 COMPARTMENT SINK LOCATED NEAR MANAGEMENT OFFICES. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED APPROXIMATELY 6 INCH DIAMETER HOLE IN WALL LOCATED IN MEN'S LOCKER ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED INTERIOR OF MICROWAVE IN MAIN PREP AREA COVERED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
  12. Toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN LOWER LEVEL MEAT PREP ROOM COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A NUMBER OF CEILING PANELS ABOVE PREP LINE HEAVILY STAINED AND COVERED IN GRIME. INSTRUCTED TO CLEAN OR REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD UP OF BLACK SLIME IN CAULK AROUND 3 COMPARTMENT SINK LOCATED IN LOWER LEVEL KITCHEN.INSTRUCTED TO TO REMOVE, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.
  13. Toiles

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FLY TRAPS INSTALLED TOO CLOSE TO FOOD PREP TABLE, INSTRUCTED TO INSTALL A WAY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • PEELING PAINT NOTED ON CEILING OF BASEMENT POT WASHING AREA, INSTRUCTED TO REMOVE.
  14. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED BAR INGREDIENTS AND EQUIPMENT STORED DIRECTLY BESIDE THE 1ST FLOOR BAR HAND SINK. INSTRUCTED TO PROVIDE A SPLASH GUARD ON THE LEFT SIDE OF THE HAND SINK AND TO RELOCATE BOTTLED BEVERAGES STORED DIRECTLY IN FRONT OF THE SINK SO THEY ARE AT LEAST 12 INCHES FROM THE SINK BASIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED BROKEN GLASS AND PAPER WASTE ON THE FLOOR IN THE REAR STAIRWELL GLASS STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED CRACKED WALL TILES AT WALL POST NEAR LOWER LEVEL COOK LINE BROILER. OBSERVED HOLES IN FRP WALL COVERING UNDER LOWER LEVEL CONVEYOR DISH MACHINE. INSTRUCTED TO REPAIR WALLS TO ELIMINATE HOLES AND MAINTAIN THEM TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED DUST ACCUMULATING ON THE FAN COVER IN THE GRILL STORAGE AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED CLUTTER (BOXES, BAGS, ETC) IN REAR STORAGE CORNER AT EMPLOYEE LOCKERS, SUCH THAT THERE IS NO PATH TO THE END OF THE CORNER. INSTRUCTED TO REMOVE UNNECESSARY ITEMS, TO ORGANIZE REMAINDER AT LEAST 6 INCHES OFF THE FLOOR AND TO PROVIDE A PATHWAY TO THE END OF THE CORNER FOR PEST CONTROL MONITORING AND CLEANING.
  15. Toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND TALL GLASS BOTTLES USED FOR SERVING CUSTOMERS WATER AT THE TABLES AND NO BOTTLE BRUSHER TO PROPERLY WASH, RINSE AND SANITIZE BOTTLES.INSTRUCTED TO OBTAIN AND PROVIDE A BOTTLE BRUSHER TO PROPERLY WASH, RINSE AND SANITIZE TALL GLASS WATER BOTTLES AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND YELLOWISH BUILD-UP AT THE INNER PANEL OF THE LARGE ICE MACHINE ON THE LOWER LEVEL LOCATED ON THE MOST RIGHT HAND SIDE.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. FOUND LARGE PUDDLES OF WATER AT THE 3-DR REACH IN COOLER LOCATED IN THE 1ST FLOOR SMALLER KITCHEN AREA.MUST CLEAN AND MAINTAIN.THERE WAS NO FOOD INSIDE STATED COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS WITH POORLY MAINTAIN GROUT IN THE FOLLOWING AREAS: SAUCE PREP STATION AREA IN THE LOWER LEVEL KITCHEN, MEAT PREP/COLD CUTTING ROOM WALK-IN COOLER AREA, RECEIVING DOCK AREA IN LOWER LEVEL AND IN THE 1ST FLOOR KITCHEN AREA UNDER THE COOKING EQUIPMENT AND DEEP FRYERS.MUST REPAIR AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE.
  16. Toiles

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE COOKLINE PREP COOLER. OBSERVED BEEF CUPS AT 45.7F, PORK AT 47.8F, SALAD DRESSINGS AT 45-52F, PASTA AT 45.7F, CRAB CAKES AT 46.9F,SLICED POTATOES AT 50.8F,SAURKRAUT 46.9F,LOBSTER CUPS 47.1F,CHEESE BLENDS 48.0F ETC.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR LESS AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS,STEAKS,PASTAS ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. XEROX COPIES OF CITY OF CHICAGO SANITATION CERTIFICATES ARE NOT ACCEPTABLE ONLY ORIGINAL CERTIFICATES MUST BE POSTED AS REQUIRED. SERIOUS VIOLATION 7-38-012.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND SILVERWARE ON TABLE SETTINGS ARE NOT WRAPPED.INSTRUCTED MANAGER TO COVER OR RESET WHEN CUSTOMER IS SEATED AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND CUTTING BOARDS WORNED-OUT WITH DARK GROOVES.INSTRUCTED TO REPAIR/REPLACE. FOUND CAULK ABOVE THE DISHWASHING 3 COMPARTMENT SINK IS BLACK/WORNED OUT.INSTRUCTED TO REPLACE AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE .
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND THE FOLLOWING NOT CLEAN INTERIOR/EXTERIOR OF DISHMACHINE UNIT,FAN COVERS AND SHELVINGS INSIDE COOLERS,STORAGE SHELVES UNDER PREP TABLES.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND DIRT AND GREASE BUILD-UP ON WALLS AND HOLES BENEATH THE DISHMACHINE UNIT.INSTRUCTED TO CLEAN AND SANITIZE IN DETAIL AND SEAL HOLES.ALSO,SECTION OF CEILING TILES ABOVE THE DISHMACHINE UNIT ARE MISSING.INSTRUCTED TO PROVIDE MISSING CEILING TILES AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOUND BROKEN LIGHT SHIELD ABOVE THE DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO REPLACE LIGHT SHIELD AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND SMALL WATER LEAK AT THE MIDDLE DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK AT THE 1ST FLOOR BAR.INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
  17. Toiles

    7 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • NOTED SHELL FISH (CLAMS AND OYSTERS) WITH NO TAGS INSIDE SERVICE COOLER AND WALK IN COOLER. INSTRUCTED TO ALWAYS HAVE ATTACHED TO SHELL FISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 270 PIECES OF PRODUCTS WORTH $257.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND SERVICE COOLER TO BE IMPROPER: COLE SLAW 54.1F, FRITO MISTY VEGIE 47.4F, ANCHO CHILI BUTTER 45.6F, STEAK MAYONNAISE 45.7F,MAC & CHEESE 98.1F AND PEA SOUP 95.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 150.00LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ICE BIN AT THE BAR WITH NO LIDS. INSTRUCTED TO HAVE LIDS FOR ALL ICE BINS. MUST ALSO PROVIDE ICE SCOOP HOLDERS FOR ALL ICE MACHINES AND BARS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT ICE MACHINE BY THE BAKERY. INSTRUCTED TO CLEAN AND SANITIZE THE ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS ESPECIALLY AT THE MAIN PREP AREAS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED DUST AND DIRT ACCUMULATION ON FANS INSIDE ALL WALK IN COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NOTED SOME EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL FOOD HANDLERS REGISTERED AND HAVE THEIR CERTIFICATE ON SITE AT ALL TIMES.
  18. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE THE CEILING TILES IN THE BASEMENT DISHWASH AREA. CLEAN THE CEILING TILES IN THE 1ST FLOOR DISHWASH AREA.
  19. Toiles

    3 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 50F, THE MULTI-DRAWER SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 52, AND THE MEAT COOLER WITH AN AIR TEMPERATURE OF 60F. ALL COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF AND SALAD DRESSINGS. MUST MAINTAIN ALL COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED MANGO SALSA AT 44.6F, CAESAR DRESSING AT 46.5F, HOUSE SALAD DRESSING AT 47.1F, BLUE CHEESE DRESSING AT 49.1F, TUNA AT 48.7F, SHRIMP AT 50.9F, AND VARIOUS CUTS OF BEEF AT 44-50F. MANAGEMENT VOLUNTARILY DISCARDED 300# OF FOOD WORTH APPROXIMATELY $4600. CRITICAL VIOLATION 7-38-005A.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE THE CEILING TILES IN THE BASEMENT DISHWASH AREA. CLEAN THE CEILING TILES IN THE 1ST FLOOR DISHWASH AREA.
  20. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURES OF REFRIGERATION UNIT AND SERVICE COOLER AT THE FIRST FLOOR KITCHEN TO BE IMPROPER AT 47.3F AND 48.7F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURES OF 40F AND BELOW ARE MAINTAINED.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATIONS #7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT AND SERVICE COOLER TO BE IMPROPER:-CRAB MEAT 46F, GUACAMOLE 46.5F, COLE SLAW 44.3F,LOBSTER 45.2F, TOMATOES 46.7F,BOLOGNAS SAUCE 116.5F,CORN SALSA 46.8F,HAM 46.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 68 LBS OF PRODUCTS WORTH $334.00 THROUGH THE DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • NOTED HIGH TEMPERATURE DISH WASHER AT THE MAIN KITCHEN ON THE FIRST FLOOR WITH FAULTY GAGE READING. TEMPERATURE OF FINAL RINSE SANITIZER AT DISH WASTER WAS 180F USING THE STRIP HOWEVER THE TEMPERATURE AT THE GAGE WAS READING 160F. MANAGER IMMEDIATELY CALLED ECO LAB FOR MAINTENANCE. ECO LAB ARRIVED ON SITE AT ABOUT 1:15 PM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES,CUPS,GLASSES,BOWLS ETC) ON SHELVES AND STORAGE THROUGH OUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED RUSTY SHELVES INSIDE SERVICE COOLERS AT THE MAIN KITCHEN OF THE FIRST AND SECOND FLOOR. INSTRUCTED TO CLEAN, REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE AND MAINTAIN....ALSO NOTED LOOSE LID WITH MISSING KNOBS AT THE SERVICE COOLER BY THE HAND WASH SINK OF THE FIRST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED DIRT, FOOD DEBRIS AND SLIM INSIDE GASKET LINING OF SERVICE COOLERS THROUGH OUT THE ESTABLISHMENT, ALSO NOTED DIRT ACCUMULATION AROUND ICE CREAM CHEST FREEZER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED BLACK, MOLD LIKE SUBSTANCE ON WALLS BY THE DISH WASHER ESPECIALLY AT THE FIRST FLOOR, NOTED FOOD SPILLS ON CEILING OF SAME AND DUST ACCUMULATION ON WALLS BEHIND ICE MACHINE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.,
  21. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND/OR REMOVE RUST FROM SHEVLING INSIDE WALK IN COOLER AND CLEAN INTERIOR OF REACH IN SERVICE COOLERS (LL), ALSO MUST CLEAN FAN COVER TO REMOVE DUST.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED CLEANING IN THE FOLLOWING AREAS: WALK IN COOLER 1st FL, PREP AREAS AROUND EQUIPMENT BOTH FLOORS. ALSO FLOOR DRAINS NEED CLEANING IN THE DRY STORAGE IN FRONT OF THE WALK IN COOLER, AT THE DISH WASHING AREAS AND 1st FL BAR AREA. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST CLEAN VENT COVERS IN EMPLOYEE'S BATHROOMS TO REMOVE DUST.
  22. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • ALL CUTIING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. SPLAHGUARDS NEEDED AT THE WOLLENSKY GRILL (LOWER LEVEL) BAR SINK, (FACING EAST). RUSTY SHELVINGS IN DAIRY WALK-IN COOLER MUST BE RE-SEALED. SPLASHGUARDS NEEDED AT BOTH ENDS OF THE DISHMACHINE, TO PREVENT WATER FROM SPRAYING ONTO THE FLOOR. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FAN GUARDS OF MOST SMALL COOLERS MUST BE FREE OF DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BROKEN FLOOR TILES ALONG THE SERVICE ELEVATOR DOORS (TO THE TRASH AREA), MUST BE RE-SURFACED TO PREVENT FOOD/WATER/DEBRIS ACCUMULATION. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SOME PEELING PAINT ON A COUPLE OF CEILING PANELS INSIDE THE WALK-IN 'AGING' COOLER MUST BE REMOVED. MISSING CEILING TILES ABOVE UPRIGHT COOLER MSUT BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKS UNDER THE WOLLENSKY BAR DUMP SINK, UNDER THE SINK OF THE WATER DISPENSER AT THE FIRST FLOOR BAR AREA. FAUCET FIXTURE AT FIRST FLOOR BAR HANDSINK IS SUPPORTED BY A RUBBER STOPPER-MUST REPLACE. PIPE LEAK UNDER 3-COMP POTATO PREP SINK MUST BE FIXED ALSO. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
  23. Feu de plainte

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. COOKS LINE UTENSILS MUST NOT BE STORED BETWEEN COOLER AND STEAM TABLE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD AT PASTRY/PANTRY EXPOSED HAND SINK. MUST PROVIDE LIDS FOR BAR ICE BINS. DIRTY BAKERY EXPOSED HAND SINK. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING NEED CLEANING: FLOOR DRAINS AT 1ST FLR. BAR AND BAKERY PREP. FLOORS OF SODA STORAGE WITH BROKEN GLASS. MAINTENANCE ROOM AND BOILER ROOM WITH DIRT/DEBRIS. MUST NOT USE IRON SKILLET TO PROP UP DRAIN PIPING ON FLOOR OF BASEMENT DISH MACHINE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. MOLDY WALLS AND WALL CAULKING AT THE FOLLOWING AREAS: BASEMENT ONE COMPARTMENT SINK, BASEMENT DISH MACHINE, BAKERY MARBLE PREP TABLE. MUST CLEAN ALL.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREAS.
  24. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- observed food build up on lower side of dishamchine drainboards, slight lime build up inside ice machines, food/liquid build up on shelves at 2nd floor kitchen cookline. Must clean and maintain all unclean equipment.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must detail clean floor throughout dry storage room.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Metal ceiling cover and ceiling tile paint peeling above shelf racks at pot wash 3-compartment sink room. Must repair/peel all peeling paint also must clean ceiling tiles (dust build up) around ceiling vent cover at 2nd floor dishwash area.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Employees Mens washroom handwash bowl pipe leaking. Must repair and maintain sink.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide working themometers for all coolers along cooklines.

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