Aller au contenu
Chargement de la carte…

ST. PIUS V CHURCH

1919 S ASHLAND AVE, CHICAGO, IL 60608 · CHURCH KITCHEN

Résumé des inspections

ST. PIUS V CHURCH a été inspecté 26 fois par Chicago Department of Public Health depuis le 23 avril 2010. La dernière inspection, le 14 mai 2026, a relevé 3 infractions.

3 des 26 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 3 infractions relevées. Les constats à risque élevé ici concernent : Ravageurs, Contrôle de la température des aliments et Nettoyage et désinfection.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

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

  • 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 6 fois dans 6 inspections distinctes, la plus récente le 3 avril 2025. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 9 mars 2012. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 14 mai 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Produits chimiques et substances toxiquesRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 5 mai 2016. Par exemple : MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE

  • 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 une fois le 10 mai 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

À propos de ces données

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

26 inspections

  1. Toiles

    3 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE MARKED WITH COMMODITY NAME INSTRUCTED TO PROVIDE AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LARGE CAN OPENER IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN STORAGE AREAS IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
  2. Réinspection des toiles

    0 infraction

  3. Toiles

    2 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS IN THE WOMEN AND MEN TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 10 RODENT DROPPINGS UNDER THE HAND WASHING SINK IN THE FOOD PREP AREA, ABOUT ANOTHER 10 RODENT DROPPINGS ON THE LOWER SHELF WHERE POTS ARE STORED, ABOUT 25 RODENT DROPPINGS IN A CLOSET BEHIND THE CONTAINER OF CLEANING SUPPLIES, AND ABOUT 50 RODENT DROPPINGS ON THE LEDGES UNDER THE 2 DOOR REFRIGERTOR LOCATED IN THE CAFETERIA AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
  4. Réinspection des toiles

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 OBSERVED ITEMS STORED DIRECTLY ON THE GROUND IN THE HALLWAY AREA NEXT TO THE FOOD PREP AND ALL THE CLOSETS. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 OBSERVED SOME FEMALE FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENTS FOR ALL FOOD HANDLERS.
  5. Toiles

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 10 RODENT DROPPINGS UNDER THE FOOD PREP AREA HAND WASHING SINK, ABOUT 20 RODENT DROPPINGS LOCATED BEHIND THE OVEN AND ON TOP OF THE DRY STORAGE CONTAINERS, ABOUT 20 RODENT DROPPINGS INSIDE OF TWO CLOSETS THAT ARE LOCATED NEXT TO THE OVEN, AND OBSERVED ABOUT 15 RODENT DROPPINGS IN THE HALLWAY LOCATED NEXT TO THE FOOD PREP AREA. INSTRUCTED TO ELIMINATE RODENT ACTIVITY. CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 OBSERVED ITEMS STORED DIRECTLY ON THE GROUND IN THE HALLWAY AREA NEXT TO THE FOOD PREP AND ALL THE CLOSETS. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 OBSERVED SOME FEMALE FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENTS FOR ALL FOOD HANDLERS.
  6. Réinspection des toiles

    1 infraction

    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  7. Toiles

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED EVIDENCE OF PEST ACTIVITY IN THE FOOD PREP AREA. OBSERVED ABOUT 20 RODENT DROPPINGS IN A CORNER BY THE DOOR LEADING TO THE FOOD PREP AREA, ABOUT 10 RODENT DROPPINGS ON A POTS AND PANS STORAGE SHELF NEXTT TO 3 COMP SINK AND ABOUT 10 INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED .
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  8. Réinspection des toiles

    1 infraction

    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
  9. Toiles

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY IN THE FOOD PREP AREA. OBSERVED ABOUT 20 RODENT DROPPINGS IN A CORNER BY THE DOOR LEADING TO THE FOOD PREP AREA, ABOUT 10 RODENT DROPPINGS ON A STORAGE SHELF INSIDE OF THE STORAGE CLOSET, ABOUT 20 RODENT DROPPINGS IN THE CORNER AND ALONG THE WALL NEXT TO THE OVENS AND ABOUT 10 RODENT DROPPINGS UNDER THE HAND WASHING SINK. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
  10. Toiles

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOORS IN THE DRY STORAGE AREA WITH FOOD DEBRIS IN THE CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A 2 DOOR REFRIGERATOR IN THE KITCHEN AREA NOT IN USE(BROKEN). INSTRUCTED TO REMOVE OR REPAIR AND MAINTAIN
  11. Toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUNE POLITIQUE DE SANTÉ DE L'EMPLOYÉ SUR LES PRÉMISES À CE MOMENT, INSTRUCTE POUR PROVIDER. FONDATION PRIORITAIRE 7-38-010, AUCUNE CITATION ÉLIMINÉE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON PREMISES, INSTRUCTED TO PROVIDE, ALSO PROVIDE DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE WALK-IN COOLER #7 HAS RUSTY STORAGE RACKS, INSTRUCTED TO REMOVE THE RUST.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INTERIOR FAN GUARD COVER IN THE WALK-IN #7 DUSTY, INSTRUCTED TO REMOVE THE DUST.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLING CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO ALLERGEN TRAINING ON PREMISES AT THIS TIMW, INSTRUCTED TO PROVIDE.
  12. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN/SANITIZE INTERIOR BOTTOM OF BOTTOM CABINETS WHERE POTS AND PANS ARE STORED IN KITCHEN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR ALONG WALLBASE AND AT CORNERS IN KITCHEN AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE BLOWN BLUB IN WALK-IN PANTRY COOLER #6.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER IN DRY FOOD STORAGE AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
  13. Réinspection des toiles

    0 infraction

  14. Réinspection des toiles

    0 infraction

  15. Réinspection des toiles

    1 infraction

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #2050188 ON 5/11/17 NOT CORRECTED: 19 - PREMISES HAS NO COMMERCIAL GARBAGE DUMPSTER ONSITE. PREMISES IS USING THE CITY OF CHICAGO GARBAGE CANS WITH GARBAGE PICKUP ON FRIDAYS. OBSERVED ONE GARBAGE CAN MISSING A LID AND MULTIPLE GARBAGE CANS WITH GARBAGE OVERFLOWING OVER THE TOP SO THAT THE LIDS COULD NOT BE CLOSED. MANAGEMENT INSTRUCTED TO PROVIDE A COMMERCIAL GARBAGE DUMPSTER WITH ADEQUATE CAPACITY AND PICKUP FREQUENCY SO THAT GARBAGE DOES NOT ACCUMULATE OVER THE TOP OF THE DUMPSTER SO THAT THE LIDS CANNOT BE CLOSED. CRITICAL VIOLATION 7-42-090.
  16. Toiles

    1 infraction

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • PREMISES HAS NO COMMERCIAL GARBAGE DUMPSTER ONSITE. PREMISES IS USING THE CITY OF CHICAGO GARBAGE CANS WITH GARBAGE PICKUP ON FRIDAYS. OBSERVED ONE GARBAGE CAN MISSING A LID AND MULTIPLE GARBAGE CANS WITH GARBAGE OVERFLOWING OVER THE TOP SO THAT THE LIDS COULD NOT BE CLOSED. MANAGEMENT INSTRUCTED TO PROVIDE A COMMERCIAL GARBAGE DUMPSTER WITH ADEQUATE CAPACITY AND PICKUP FREQUENCY SO THAT GARBAGE DOES NOT ACCUMULATE OVER THE TOP OF THE DUMPSTER SO THAT THE LIDS CANNOT BE CLOSED. SERIOUS VIOLATION 7-38-020.
  17. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CUTTING BOARDS WITH DEEP GROOVES LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED ACCUMULATED ICE IN FREEZERS. INSTRUCTED TO REMOVE AND MAINTAIN
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED OVENS WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS ON THE FLOORS UNDER THE STOVE, ALONG THE WALLS AND IN ALL CORNERS OF THE FOOD PREP AREA. OBSERVED ACCUMULATED FOOD AND DUST DEBRIS BEHIND THE SHELVES OF THE DRY STORAGE AREA. OBSERVED FLOOR DRAIN NEXT TO STORE IN NEED OF CLEANING TO REMOVE ACCUMULATION. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ACCUMULATED DUST ON THE VENTS IN WASHROOMS LOCATED IN THE REAR AND IN THE WALK IN COOLER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  18. Réinspection des toiles

    5 infractions

    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • Inspector Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE CONCENTRATION OF SANITIZER FOR THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CUTTING BOARDS WITH DEEP GROOVES LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED ACCUMULATED ICE IN FREEZERS. INSTRUCTED TO REMOVE AND MAINTAIN
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED OVENS WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS ON THE FLOORS UNDER THE STOVE, ALONG THE WALLS AND IN ALL CORNERS OF THE FOOD PREP AREA. OBSERVED ACCUMULATED FOOD AND DUST DEBRIS BEHIND THE SHELVES OF THE DRY STORAGE AREA. OBSERVED FLOOR DRAIN NEXT TO STORE IN NEED OF CLEANING TO REMOVE ACCUMULATION. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ACCUMULATED DUST ON THE VENTS IN WASHROOMS LOCATED IN THE REAR AND IN THE WALK IN COOLER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  19. Toiles

    5 infractions

    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE CONCENTRATION OF SANITIZER FOR THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CUTTING BOARDS WITH DEEP GROOVES LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED ACCUMULATED ICE IN FREEZERS. INSTRUCTED TO REMOVE AND MAINTAIN
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED OVENS WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS ON THE FLOORS UNDER THE STOVE, ALONG THE WALLS AND IN ALL CORNERS OF THE FOOD PREP AREA. OBSERVED ACCUMULATED FOOD AND DUST DEBRIS BEHIND THE SHELVES OF THE DRY STORAGE AREA. OBSERVED FLOOR DRAIN NEXT TO STORE IN NEED OF CLEANING TO REMOVE ACCUMULATION. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED ACCUMULATED DUST ON THE VENTS IN WASHROOMS LOCATED IN THE REAR AND IN THE WALK IN COOLER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  20. Toiles

    3 infractions

    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE MISSING LIGHT SHIELD FOR WALK-IN COOLER #13 NEAR KITCHEN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INCREASE HOT WATER PRESSURE AT WASHBOWLS IN MEN AND WOMEN BASEMENT WASHROOMS. TIGHTEN FAUCET ON WASHBOWL IN BASEMENT MEN WASHROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • IL FAUT QU'ON SE PRÉPARE.
  21. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SHELVES IN STORAGE ROOM NOT CLEAN, DUST/DEBRIS. CLEAN SAME AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE LIGHTSHIELD FOR LIGHT IN WALK-IN COOLER.
  22. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CLEAN EXTERIOR SURFACES OF STOVES IN KITCHEN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS IN CORNER AREAS AROUND AND BEHIND EQUIPMENT WHERE NEEDED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALL BEHIND STOVE IN KITCHEN AND MAINTAIN. CLEAN WINDOW FAN IN KITCHEN WINDOW TO REMOVE DUST OBSERVED ON FAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAK FROM FAUCET NECK OF THREE COMP SINK IN KITCHEN AT FIRST COMPARTMENT.
  23. Toiles

    4 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • THE FLOORS AND BASEBOARDS UNDER THE KITCHEN HAND SINK AND CORNERS ARE DIRTY, CLEAN IN DETAIL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE KITCHEN VENTILATION FAN AND MAIN WALK IN COOLER COIL HAVE DUST BUILDUP, REMOVE DUST.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • REMOVE INACCURATE THERMOMETERS FROM THE MAIN WALK IN COOLER AND INSTALL WORKING UNITS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • STORE A WIPING CLOTH IN SANITIZERIN THE KITCHEN TO SANITIZE SURFACES EASILY.
  24. Toiles

    4 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. CLEAN THE STOVE AND THE HOOD ABOVE. HOOD THICK WITH DUST AND DIRT BUILDUP.DEFROST AND CLEAN THE REACHIN FREEZER CHEST HAS ICE BUILDUP.
    • 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. CLEAN THE FLOORS IN SOUP KITCHEN FOOD STORE ROOM, SCHOOL STORE ROOM AND BOILER ROOM ALONG THE WALLS AND IN THE 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. FOUND LARGE AMOUNT OF TOILET PAPER ALL OVER THE CEILING IN THE GIRLS TOILET ROOM BY THE LUNCHROOM. INSTRUCTED TO REMOVE AND CLEAN SAME.
    • 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. THE RIGHT FAUCET IN THE GIRLS ROOM NOT WORKING. INSTRUCTED TO REPAIR SAME.
  25. Réinspection des 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. INSTRUCTED TO PAINT ALL RUSTY SHELVES INSIDE CABINETS IN KITCHEN. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES/SHELVES IN DRY FOOD STORAGE ROOMS, STORAGE CLOSET, AND PANTRY. INSTRUCTED TO DEFROST CHEST FREEZERS AND UPRIGHT FREEZER. INSTRUCTED TO REPAIR AND OR REPLACE WOODEN SERVING TABLE WITH WORN/CRACKED SECTIONS.
    • 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 UNDER, AROUND MICROWAVE, FOOD/UTENSIL SHELVES INSIDE CABINETS IN KITCHEN, DRY STRORAGE SHELVES, VENT COVERS, FAN GUARDS INSIDE REFRIGERATION UNITS/WALK-IN COOLERS, INTERIOR OF UPRIGHT FREEZER, PIPING/WIRES AT WALL IN KITHCEN, POT/PAN HOLDER WITH DUST BUILD-UP ABOVE PREP TABLE, AND WALL SECTIONS IN KITCHEN.
    • 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 CLEAN DIVIDER AT LUNCHROOM WITH MILK STAINS,REMOVE WET PAPER TOWEL BALLS AT CEILING IN WOMEN'S TOILET ROOM,AND SEAL OPENINGS AND CRACKS/CREVICES AS NEEDED AT WALL SECTIONS THROUGH OUT BASMENT. INSTRUCTED TO CAULK AROUND UTILITY SINK.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS AT LUNCHROOM, SERVING AREA, AND LIGHT SHIELD INSIDE WALK-IN COOLER.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF-CLOSING DEVICE AT WOMEN AND KITCHEN STAFF TOILET ROOM DOORS. INSTRUCTED TO PROVIDE VENTILATION IN KITCHEN STAFF TOILET ROOM AND WORKING VENTILATION IN WOMEN AND MEN TOILET ROOMS IN BASEMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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 SINK STOPPERS AT THREE COMPARTMENT SINK.
    • 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 MILK SPILLS AT OUTSIDE GARBAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO REMOVE UNUSED ITEMS FROM STORAGE ROOMS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens
  26. Special Events (Festivals)

    14 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND UPRIGHT RESIDENTIAL REFRIGERATOR AT IMPROPER TEMPERATURE OF 45.6F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT, INSTRUCTED TO FAX LETTER FOR TAG REMOVAL WHEN UNIT MAINTAINS 40F AND BELOW. CRITICAL 7-38-005(A) ISSUED.
    • 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 FOODS INSIDE ABOVE SAID UNIT AT IMPROPER TEMPERATURES: TWO CONTAINERS OF RICE PUDDING AT 50.1 AND CONTAINER OF YOGURT AT 49.1F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID ITEMS, APPROXIMATE VALUE 20.00. CRITICAL 7-38-005(A) ISSUED.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES OF FOODHANDLER. CERTIFIED MANAGER TOUCHING FACE,NECK WITH GLOVES AND THEN WITH SAME GLOVES STIRRING PAN OF PORK AT STOVE AND HANDLING READY TO EAT CHEESE. INSTRUCTED TO WASH HANDS PER CITY CODE AFTER CONTAMINATION OF HANDS OCCUR, CHANGE GLOVES BEFORE RETURNING BACK TO FOODHANDLING. ALSO, NOTED EMPLOYEE USING MOP SINK TO RINSE HANDS AFTER USING TOILET ROOM AND NO PAPER TOWELS NOR WORKING HAND DRYER IN WOMEN'S TOILET ROOM IN BASEMENT. INSTRUCTED TO USE HANDWASH SINK FOR HAND WASHING AND PROVIDE PAPER TOWELS OR WORKING HAND DRYER TO DRY HANDS AT ALL TIMES. CRITICAL 7-38-010(A) ISSUED.
    • 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 NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO PROVIDE LOG BOOK WITH ALL REQUIRED/CURRENT DOCUMENTATION AND MAKE AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES. ALSO, NOTED APPROXIMATELY 25 MOUSE DROPPINGS ON DRY FOOD STORAGE SHELVES AND FLOOR IN DRY FOOD STORAGE ROOM. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. REAR SIDE EXIT DOOR USED FOR FOOD DELIVERY WITH APPROXIMATELY 1/4 INCH GAP UNDER DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND RODENT PROOF SAME TO PREVENT PEST ENTRY. SERIOUS 7-38-020 ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. IINSTRUCTED TO LABEL BULK FOOD CONTAINERS IN KITCHEN. INSTRUCTED TO LABEL/DATE PREPARED, READY TO EAT FOODS INSIDE WALK-IN COOLER AND REFRIGERATOR.
    • 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 MULTI-USE CONTAINERS AND TRAYS IN KITCHEN.
    • 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 PAINT ALL RUSTY SHELVES INSIDE CABINETS IN KITCHEN. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES/SHELVES IN DRY FOOD STORAGE ROOMS, STORAGE CLOSET, AND PANTRY. INSTRUCTED TO DEFROST CHEST FREEZERS AND UPRIGHT FREEZER. INSTRUCTED TO REPAIR AND OR REPLACE WOODEN SERVING TABLE WITH WORN/CRACKED SECTIONS.
    • 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 UNDER, AROUND MICROWAVE, FOOD/UTENSIL SHELVES INSIDE CABINETS IN KITCHEN, DRY STRORAGE SHELVES, VENT COVERS, FAN GUARDS INSIDE REFRIGERATION UNITS/WALK-IN COOLERS, INTERIOR OF UPRIGHT FREEZER, PIPING/WIRES AT WALL IN KITHCEN, POT/PAN HOLDER WITH DUST BUILD-UP ABOVE PREP TABLE, AND WALL SECTIONS IN KITCHEN.
    • 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 CLEAN DIVIDER AT LUNCHROOM WITH MILK STAINS, WALL SECTIONS NEXT TO STOVE AND KITCHEN TO REMOVE SPILLS/FOOD DEBRIS, REMOVE WET PAPER TOWEL BALLS AT CEILING IN WOMEN'S TOILET ROOM,AND SEAL OPENINGS AND CRACKS/CREVICES AS NEEDED AT WALL SECTIONS THROUGH OUT BASMENT. INSTRUCTED TO CAULK AROUND UTILITY SINK.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS AT LUNCHROOM, SERVING AREA, AND LIGHT SHIELD INSIDE WALK-IN COOLER.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF-CLOSING DEVICE AT WOMEN AND KITCHEN STAFF TOILET ROOM DOORS. INSTRUCTED TO PROVIDE VENTILATION IN KITCHEN STAFF TOILET ROOM AND WORKING VENTILATION IN WOMEN AND MEN TOILET ROOMS 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 SINK STOPPER AT MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK.
    • 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 MILK SPILLS AT OUTSIDE GARBAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO REMOVE UNUSED ITEMS FROM STORAGE ROOMS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.
    • 44. UNIQUEMENT PERSONNEL AUTORISÉ DANS LA ZONE ALIMENTAIRE
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. FOODHANDLER'S CHILD PLAYING INSIDE KITCHEN PREP AREA. INSTRUCTED ONLY AUTHORIZED PERSONNEL ALLOWED IN FOOD PREP AREA.

Établissements inspectés à proximité

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web