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SPOTS PIZZA

5757-5759 N BROADWAY, CHICAGO, IL 60660 · Restaurant

Résumé des inspections

SPOTS PIZZA a été inspecté 12 fois par Chicago Department of Public Health depuis le 19 mars 2010. La dernière inspection, le 27 juin 2012, a relevé 6 infractions.

3 des 12 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 Protection des aliments contre la contamination.

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 6 fois dans 4 inspections distinctes, la plus récente le 20 juin 2012. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 20 juin 2012. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 8 septembre 2010. Par exemple : SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC

  • 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 29 fois dans 8 inspections distinctes, la plus récente le 27 juin 2012. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 12 fois dans 7 inspections distinctes, la plus récente le 27 juin 2012. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

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.

12 inspections

  1. Réinspection de la plainte

    6 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • AGAIN NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES, NOR A CERTIFIED FOOD HANDLER ON PREMISES. NO PROOF OF ENROLLMENT TO SANITATION CLASS. PRESENTLY POTENTIALLY HAZARDOUS FOOD IN BEING PREPARED HOLD AND SERVED TO CUSTOMERS( VARIUOS KIND OF PIZZA, FRIED CHICKEN ETC). SERIOUS VIOLATION:7-38-012
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • GRAY TAPE WAS REMOVED HOWEVER CAULK WAS USED TO SEAL OPENING THROUGHOUT THE UNIT,INCLUDING BY THE CUTTING BOARD.INSTRUCTED TO REMOVE AND RESEAL OPENING WITH FOOD GRADE SEALER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR OF DEEP FRYER,GREASE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR IN DISHROOM, REMOVE DEBRIS.REGROUT FLOOR IN DISH ROOM,WATER STANDING BETWEEN FLOOR TILES
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE END CAPS AND LIGHT SHIELDS AT LIGHTS ABOVE THE KITCHEN PREP TABLES/COUNTERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE UNUSED HOT HOLDING UNIT OUTSIDE THE REAR DOOR.MUST CLEAN AND ORGANIZE INSIDE THE UNUSED WALK-IN COOLER, ELEVATE ITEMS NEEDED 6" OFF THE FLOOR IF NEEDED. REMOVE ALL UNUSED AND UNNECESSARY EQUIPMENT (FRYERS, COOLERS, SODA DISPENSORS) AND SIGNAGE FROM BASEMENT AREAS. KEEP NECESSARY ITEMS CLEAN AND ELEVATED 6" OFF FLOOR.
  2. Plainte

    10 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF RODENT DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:IN STORAGE AREA BETWEEN THE SERVING/DINING AREA AND KITCHEN;ON FLOOR BY THE PIZZA OVEN AND INSIDE THE REAR STORAGE IN DINING AREA. APPROX. 30 OR MORE DROPPINGS. OUTER OPENINGS NOT PROTECTED, NORTH SIDE DOOR, EAST DOOR AND SOUTH DOOR NOT RODENT PROOFED. MUST SEAL OPENINGS TO OUTSIDE. INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA MENTIONED. IDPH PEST CONTROL LICENSE # NOT INCLUDED ON 2012 SERVICE REPORTS. MUST PROVIDE SAME. SERIOUS VIOLATION: 7-38-020.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES. MANAGER ON PREMISES HAS BEEN ENROLLED IN A CLASS SINCE 8-23-11 AND 9-1-11. REFER TO INSPECTION REPORT FROM 8-23-11, REPORT #660212, AND 9-1-11, REPORT #634447. PREVIOUS SANITARIAN STATED IN REPORT: "MR MIGUEL ORTEGA ENROLLED AGAIN IN SANITATION CLASS FOR SPANISH WITH CORPORATIVE TRAINING CENTER LTD. 105 E DELAWARE PLACE IN CHICAGO 60611 EXAM DATE IS 09-14-11." MUST HAVE A VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES AT ALL TIMES. ALSO CERTIFIED MANAGER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOOD IS BEING HANDLED. SERIOUS VIOLATION: 7-38-012A.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE ALL GRAY TAPE THAT IS USED TO SEAL DISPLAY PIZZA PREP COOLER IN THE KITCHEN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR OF DEEP FRYER,GREASE BUILD-UP. INTERIOR OF UNUSED DISH MACHINE,AND INTERIOR OF DISPLAY PREP PIZZA COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR IN DISHROOM, REMOVE DEBRIS. ALSO CLEAN FLOOR IN BASEMENT AREAS, REMOVE ALL LITTER AND DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALL UNDER THROUGHOUT THE DISH ROOM HEAVILY STAINED ,REPLACE MISSING TILE ON WEST SIDE WALL ABOVE THE SHELF. SEAL ALL GAPS AND OPENINGS IN WALL AROUND PIPES UNDER SINKS IN WASHROOMS AND IN PREP AREAS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE END CAPS AND LIGHT SHIELDS AT LIGHTS ABOVE THE KITCHEN PREP TABLES/COUNTERS AND IN WALK-IN COOLER. REPLACE DEAD BULBS THROUGHOUT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE NON-THREADED FAUCET FOR THE THREE COMPARTMENT SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO CONSPICUOUSLY PLACED THERMOMETER IN WALK-IN COOLER. MUST PROVIDE AND MAINTAIN SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE UNUSED HOT HOLDING UNIT OUTSIDE THE REAR DOOR.MUST CLEAN AND ORGANIZE INSIDE THE UNUSED WALK-IN COOLER, ELEVATE ITEMS NEEDED 6" OFF THE FLOOR IF NEEDED. REMOVE ALL UNUSED AND UNNECESSARY EQUIPMENT (FRYERS, COOLERS, SODA DISPENSORS) AND SIGNAGE FROM BASEMENT AREAS. KEEP NECESSARY ITEMS CLEAN AND ELEVATED 6" OFF FLOOR.
  3. Plainte abrégée

    1 infraction

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS COOKED PORK NOT PROTECTED IN COOLER DURING STORAGE ABOVE COOKED PORK HAD RAW UNCOOKED GROUND BEEF STORED ON SHELF ABOVE IT WITHOUT COVER ON THE COOKED FOOD.CITATION ISSUED 7-38-005(a) SERIOUS INSTRUCTED TO STORE COOKED FOODS SHELVES ABOVE WITH COVER ON THE FOODS,AND THE RAW UN COOKED ONES UNDER THE SHELF.
  4. Réinspection de la plainte

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN STAINS ON TOILET BOWLS,HAND WASH SINKS IN RESTROOMS,TOP FREEZER COVER IN BASEMENT,FILTER AND HOOD WALLS ,SHELF STORAGE ON GRILL, PLASTIC PANEL IN ICE MACINE. AND ETERIORS OF PIZZA OVEN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO REPAIR DAMAGED CEILING WALLS IN BASEMENT,AND ON 1STFL AT CORNER KITCHEN ENTRANCE STORAGE,AND IN FURNACE ROOM BY DINING.ALSO SEAL OPENING ON WALLS IN BASEMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR TOILET BOWLS LEAKINK WATER ON FLOORS IN TOILET,AND SLOW DRAIN ON EXPOSE HAND WASH SINK,AND HAND WASH SINKS IN RESTROOMS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOUND FOOD HANDLERS HANDLING FOODS WITH NO HAIR RETRAINT ON,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOODS AT ALL TIMES.
  5. Plainte

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND AND NOTED EVIDENCE OF INSECT AND RODENT ACTIVITY ON PREMISES AT THE TIME OF INSPECTION.NOTED 15 HOUSE & SMALL FLIES IN THE DINING AND IN KITCHEN IN REAR,AND 6 RAT DROPPINGS IN FRONT ON FLOORS AT SODA MACHINE AREA.CITATION ISSUED 7-38-020 SERIOUS.INSTRUCTED TO GET RID OF FLIES,CLEAN RODENT DROPPINGS AND SANITIZE AFFECTED FLOORS FOR REINSPECTION NEXT WEEK. HEARING COURT DATE IS 10-27-11 AT 400 W SUPERIOR AVE.ROOM 112 AT 10:00am.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS OF 01-20-11 REPORT #49123 #s31,32,33,34,35,38,& 40,NOT CORRECTED. 31(INSTRUCTED TO INVERT ALL CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS AND COUNTERS THROUGHOUT).32(INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP TABLE SIDE). 33(INSTRUCTED TO CLEAN DEBRIS ON EXPOSE HAND WASH SINK AND 3COMP.SINK) 34(MUST ELEVATE BOXES OF PRODUCTS THROUGHOUT 1STFL.& BASEMENT 6" OFF THE FLOOR AT ALL TIMES.ALSO MUST REPAIR DAMAGED CONCRETTE FLOORS IN BASEMENT). 35(INSTRUCTED TO SEAL OPENING ON WALL AT CORNER OF EXPOSE HAND WASH SINK IN KITCHEN).38(INSTRUCTED TO PROVIDE EXPOSE HAND WASH SINK AT FRONT SERVING AREA).40(INSTUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS). CITATION ISSUED 7-42-090 SERIOUS. INSTRUCTED TO COMPLY WITH ABOVE PREVIOUS ORDERS BY RINSPECTION NEXT WEEK TO PREVENT FURTHER ACTIONS.
    • 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. INSTRUCTED TO CLEAN STAINS ON TOILET BOWLS,HAND WASH SINKS IN RESTROOMS,TOP FREEZER COVER IN BASEMENT,FILTER AND HOOD WALLS ,SHELF STORAGE ON GRILL, PLASTIC PANEL IN ICE MACINE. AND ETERIORS OF PIZZA OVEN.
    • 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. INSTRUCTED TO REPAIR DAMAGED CEILING WALLS IN BASEMENT,AND ON 1STFL AT CORNER KITCHEN ENTRANCE STORAGE,AND IN FURNACE ROOM BY DINING.ALSO SEAL OPENING ON WALLS IN BASEMENT.
    • 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. INSTRUCTED TO REPAIR TOILET BOWLS LEAKINK WATER ON FLOORS IN TOILET,AND SLOW DRAIN ON EXPOSE HAND WASH SINK,AND HAND WASH SINKS IN RESTROOMS.
    • 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. MUST ORGANIZE AND REMOVE UNNECESSARY CLUTTER IN BASMENT AT SUMP-PUMP AREA.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. FOUND FOOD HANDLERS HANDLING FOODS WITH NO HAIR RETRAINT ON,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOODS AT ALL TIMES.
  6. Plainte abrégée

    10 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employee. OBSERVED EXPOSED HAND SINK AND BOTH WASHROOMS WITHOUT PAPER TOWELS OR NOR HAND DRYING DEVICE.PAPER TOWELS PROVIDED TO WASHROOMS AND EXPOSED HAND SINK BY THE OWNER.HAND WASHING PROCEDURE GIVEN. CRITICAL VIOLATION:7-38-030 HOOOO71108-10
    • 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. INSTRUCTED TO INVERT CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS AND COUNTERS THROUGHOUT
    • 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. INSTRUCTED TO PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP TABLE SIDE.
    • 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 AN EXPOSED HAND SINK IN FRONT SERVING AREA(SERVING OPENED FOOD,PIZZA,CHICKEN ETC.)
    • 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. INSTRUCTED TO CLEAN DEBRIS ON EXPOSE HAND SINK AND 3COMP.SINK
    • 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. INSTRUCTED TO MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY AT ALL TIMES.MUST ELEVATE BOXES OF PRODUCT THROUGHOUT 1STFL.& BASEMENT 6" OFF THE FLOOR AT ALL TIMES.ALSO MUST REPAIR BROKEN FLOOR TILES IN KITCHEN AND DAMAGED CONCRETE FLOORS IN BASEMENT
    • 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. SEAL HOLE BEHIND THE DOUGH MACHINE,BEHIND WASHBOWL IN WOMEN'S WASHROOM.SEAL ALL CRACKS AND CREVICES THROUGHOUT THE PREMISES.
    • 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. INSTRUCTED TO REPAIR PIPE LEAKING ON WALL IN BASEMENT,AND PROVIDE EXPOSE HAND WASH SINK AT FRONT SERVING AREA
    • 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
    • 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. INSTRUCTED TO REMOVE CLUTTER AT EXPOSE HAND SINK AREA.
  7. Plainte

    8 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. INSTRUCTED TO INVERT CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS AND COUNTERS THROUGHOUT.
    • 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. INSTRUCTED TO PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP TABLE SIDE.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON EXPOSE HAND SINK AND 3COMP.SINK.
    • 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. INSTRUCTED TO MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY AT ALL TIMES.MUST ELEVATE BOXES OF PRODUCT THRUOGHOUT 1STFL.& BASEMENT 6" OFF THE FLOOR AT ALL TIMES.ALSO MUST REPAIR BROKEN FLOOR TILES IN KITCHEN AND DAMAGED CONCRETE FLOORS IN BASEMENT
    • 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. INSTRUCTED TO SEAL OPENING ON WALL AT CORNER OF EXPOSE HAND SINK IN KITCHEN.
    • 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. INSTRUCTED TO REPAIR PIPE LEAKING ON WALL IN BASEMENT,AND PROVIDE EXPOSE HAND WASH SINK AT FRONT SERVING AREA.
    • 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
    • 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. INSTRUCTED TO REMOVE CLUTTER AT EXPOSE HAND SINK AREA.
  8. Plainte abrégée

    0 infraction

  9. Plainte abrégée

    0 infraction

  10. Réinspection de la plainte

    0 infraction

  11. Plainte

    11 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE : MOZZARELLA CHEESE AT TEMP OF 46.7F TO 49.6F, STORED INSIDE THE DISPLAY COOLER ,WHICH COOLER MAINTAINS TEMP OF 41.1F.FOOD DISCARDED AND DENATURED.POUND 50,VALUE 150.CRITICAL VIOLATION:7-38-005(a) HOOOO63966-14
    • 4. SOURCE DE CONTAMINATION CONTEXTE CONTRÔLE I.E. CONSEILS DE CUTTE, OUTILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION:OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIIPPING INTO WATER WHERE ICE IS MADE.BROWN SLIME SUBSTANCE IN BOTTOMM ICE STORAGE BIN ON UPPER METAL PANEL.ALSO OBSERVED FILTER VENT WITH EXCESS GREASE AND DUST BUILD-UP DANGLING ABOVE OPENED FOOD STORED IN STEAM TABLE(VARIOUS OF KIND OF SAUCES).INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE,ALSO TO CLEAN VENT COVERED MENTIONED.CRITICAL VIOATION:7-38-005(a)HOOOO63966-14
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. SANITIZE SOLUTION NOT USED IN THE THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING POTS AND CONTAINERS WITHOUT USING SANITIZING SOLUTION.MANAGEMENT IS REQUIRED TO USE SANITIZE SOLUTION AT ALL TIMES.CRITICAL VIOLATION:7-38-030 HOOOO63967
    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. BROKEN GREASE TRAP(CORRODED ON BOTTOM)HEAVILY LEAKING SEWAGE WASTE WATER ON FLOOR,STRONG FOUL ODOR.INSTRUCTED TO REPLACE GREASE TRAP.AEREX PEST CONTROL ON 9-1-10 WROTE UNDER COMMENT"GREASE TRAP AND SEWAGE LINE ARE BROKEN." DISH MACHINE ON PREMISES NOT IN USE,DUE TO NOT IN WORKING CONDITION.(FILTHY AND SPIDER WEBS IN IT).CRITICAL VIOLATION:7-38-030 H000063967-15
    • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED LIVE ROACHES THROUGHOUT THE PREMISES,IN PREP AREA,STORAGE ,UNDER COOLERS AND JUST STROLLING ON FLOOR IN PREP AND STORAGE AREA, ALSO LIVE BABY ROACHES ON TOP THE ICE BIN IN FRONT PREP AREA.APPROX 50 OR MORE LIVE ROACHES. HOUSE FLIES IN BOTH PREP ARES(20 OR MORE FLIES).RAT DROPPINGS BEHIND THE COOLER AND STORAGE NEXT TO MAIN PREP AREA(NORTH CORNER)ABOUT 20 RAT DROPPINGS).OBSERVED 4 GLUE STICKS FULL OF FLIES HANGING IN DINING AREA.OUTER OPENING NOT PROTECTED, ALL DOORS NOT RODENT PROOFED(GAPS OF 1/2" TO 1 ").NOT ABLE TO CHECK ALL AREAS THROUGHOUT THE PREMISES (STORAGES,BASEMENT AND THROUGHOUT) DUE TO TOO MUCH CLUTTER AND UNUSED EQUIPMENT FILTHY WITH EXCESS GREASE BUILD-UP.INSTRUCTED TO CONTACT PEST CONTROL,CLEAN AND SANITIZE ALL EQUIPMENT,AND ALL AREAS.MUST RODENT PROOF ALL THE DOORS.CRITICAL VIOLATION:7-38-020 HOOOO63968-16
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-19-2010, REPORT #88306 #32 NON FOOD CONTACT SURFACES OF COOLER SHELVING THAT HAD RUST, PEELING PAINT SHALL BE REPAIR. #33 ALL UTENSILS SHALL BE THOROUGHY CLEANED AND SANITIZED AFTER EACH USAGE.NON FOOD CONTACT SURFACES OF COOLER SHELVING,STORAGE SHELVING, NEED DETAILED CLEANING. NON FOOD CONTACT SURFACES OF COOKING EQUIPMENT NOT CLEAN NEED DETAILED CLEANING. #34 FLOORS UNDER HEAVY EQUIPMENT, COOKING EQUIPMENT, NOT CLEAN NEED DETAILED CLEANING (CORNERS.) FLOORS IN BSMT. STORAGE AREAS NEED DETAILED CLEANING (CORNERS). #36 SHIELDING O PROTECT AGAINST BROKEN GLASS FALLING INTO FOOD SHALL BE PROVIDED FOR ALL ARTIFICIAL LIGHTING SOURCES IN PREPARATION. SERVICE, AND DISPLAY FACLITIES, MISSING BROKEN LIGHT SHIELDS IN REAR KITCHEN AREAS SHALL BE PROVIDED. LIGHT SHIELDS IN BSMT. THAT WERE MISSING SHALL BE PROVIDED. #38 EXHAUST CANOPY NOT CLEAN NEED DETAILED CLEANING MISSING EXHAUST VENT GUARDS IN FRONT REAR KITCHEN AREAS SHALL BE PROVIDED. #41 CLEANING EQUIPMENT SHALL BE PROPERLY STORED AWAY FROM FOOD,UTENSILS, EQUIPMENT, AND CLEAN LINES EXCESS CLUTTER IN REAR STORAGE AREAS SHALL BE REMOVED. SERIOUS VIOLATION 7-42-090 H000063968-16
    • 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. ALL UNUSED EQUIPEMENT DEEP FRYER,WALK IN UNIT,POT AND PAN, ALL SHELVING IN STORAGE AND WALK IN COOLER AS BUILD UP GREASE AND OLD FOOD PARTICALS ON ALL EQUIPMENT,NEED TO BE DETAILED CLEAN.
    • 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 FOOD PREP AREA, IS DISH AREA UNDER AND AROUND 3 COMPARTMENT SINKS, BEHIND HEAVY EQUIPMENT, IN BASEMENT REMOVE DEAD MOUSE,FLOORS UNDER THE DOUGH MACHINE REPLACE BROKEN FLOOR TILE.MUST SEAL ALL BASEBOARDS AND ALONG THE WALLS.ALL SURFACE MUST BE SMOOTH, CLEANABLE AND SMOOTH SURFACE.SWEEP FLOOR THROUGHOUT THE BASEMENT. ELEVATE ITEMS 6" OFF THE FLOOR.REMOVE PLASTIC CONTAINERS, PROVIDE RAISED SHELVES.
    • 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. Use dustless cleaning methods.SEAL HOLE BEHIND THE DOUGH MACHINE,BEHIND WASHBOWL IN WOMEN'S WASHROOM.SEAL ALL CRACKS AND CREVICES THROUGHOUT THE PREMISES.
    • 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. THERMOMETERS IS NEEDED IN ALL COOLERS.
    • 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.OUTSIDE UNUSED WALK-IN COOLER HAS A LOT OF DEBRIS, GARBAGE, PAPER ,BROKEN EQUIPMENT ETC.MUST REMOVE EVERYTHING AND KEEP CLEAN.KEEP GROUND CLEAN,REMOVE DEBRIS AND ENCRUSTED GREASE.
  12. Toiles

    7 infractions

    • 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.non food contact surfaces of cooler shelving tha had rust, peeling paint shall be repair.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving, need detailed cleaning. non food contact surfaces of cooking equipment not clean need detailed cleaning.
    • 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 under heavy equipment, cooking equipment, not clean need detailed cleaning(corners).floors in bsmt. storage areas need detailed cleaning(corners).
    • 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. Use dustless cleaning methods.walls in prep areas need cleaning, walls the had exposed plaster, peeling paint shall be repair.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing, broken light shields in rear kitchen areas shall be provided. light shields in bsmt. that were missing, shall be provided.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy not clean need detailed cleaning.missing exhaust vent guards in front,rear kitchen areas shall be provided.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in rear storage areas shall be removed.

Établissements inspectés à proximité

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