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STAR LIGHT FOOD MARKET II

2832-2838 S WENTWORTH AVE, CHICAGO, IL 60616 · Grocery Store

Résumé des inspections

STAR LIGHT FOOD MARKET II a été inspecté 19 fois par Chicago Department of Public Health depuis le 9 septembre 2011. La dernière inspection, le 12 juin 2025, n'a relevé aucune infraction.

3 des 19 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Ravageurs.

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.

  • 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 9 fois dans 5 inspections distinctes, la plus récente le 30 mai 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 9 fois dans 5 inspections distinctes, la plus récente le 14 décembre 2021. Par exemple : TEMPÉRATURE ET TEMPÉRATURE DE COOLAGE PROPER

  • 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 5 décembre 2018. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 5 décembre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 26 novembre 2018. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

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.

19 inspections

  1. Toiles

    0 infraction

  2. Toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARD BOARD LINING THE REAR PRODUCE AREA AND REAR FOOD PREP AREA SHELVING AND COUNTER TOPS. ALSO OBSERVED ALLUMINUM FOIL LINING THE SHELVING IN THE REAR COOKING AREA. INSTRUCTED TO REMOVE ALL AS A MEANS OF PREVENTING POSSIBLE HARBORING OF INSECTS AND TO BE ABLE TO CLEAN AND MAINTAIN ALL AREAS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED WOODEN PALLETS USED IN THE LARGE WALK IN PRODUCE COOLER, THE LARGE WALK IN FREEZER AND OBSERVED MILK CRATES BEING USED TO STORE ITEMS IN THE LARGE WALK IN UNITS. INSTRUCTED TO REMOVE ALL WOODEN CRATES AND MILK CRATES AS A MEANS OF BEING ABLE TO CLEAN AND SANITIZE AREAS PROPERLY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WALL PAPER LINING A WOODEN BOARD PEELING AT THE EDGES BEHIND THE HAND SINK IN THE FISH PREP AREA CLOSE TO THE FROG TANK. INSTRUCTED TO REMOVE AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR INSECTS AND TO PAINT OR STAIN WOOD AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN.
  3. Toiles

    3 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED BUILD UP OF PINK MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE (ICE NOT USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE RUST ON SHLEVING IN SEAFOOD WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO REPLACE OR REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING TILE ON SALES FLOOR AND NEAR THRESHOLDS (WHERE FLOOR MATERIAL CHANGES) OF PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
  4. Plainte

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST CLEAN SALES SHELVES TO ELIMINATE ANY FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING SURFACE AND UTENSILS IN SEAFOOD AREA IN NEED OF CLEANING AND OR REPLACING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • SIDE OF ALL COOKING EQUIPMENT IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE GREASE AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOOR AREA UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CEILING IN FISH DEPARTMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  5. Toiles

    17 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.11 OBSERVED SOAP DISPENSER UNABLE TO DISPENSE SOAP AT THE HANDWASHING SINK LOCATED IN THE FRESH SEAFOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE SOAP AT ALL HANDWASHING SINKS AT ALL TIMES. THE MANAGER PROVIDED A BOTTLE OF SOAP FOR SAID HANDWASHING SINK DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED HANDWASHING SIGNS ARE NEEDED AT HAND WASHING SINKS IN THE FOOD PREP AREAS AND THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-602.11(B-E) OBSERVED CUTTING BOARDS STAINED WITH DARK GROOVES IN THE FRESH SEAFOOD BUTCHER PREP AREA AND THE PREPARED FOODS PREP AREA. INSTRUCTED TO REPLACE ALL CUTTING BOARDS IN ALL FOOD PREP AREAS.
    • 20. TEMPÉRATURE ET TEMPÉRATURE DE COOLAGE PROPER
      • 3-501.14 OBSERVED FACILITY NOT PROPERLY COOLING TCS FOODS (COOKED DUCK) IN THE PREPARED FOODS PREP AREA; OBSERVED ABOUT 10 LBS OF COOKED DUCK HANGING TO COOL IN THE PREP AREA, AT THE TIME OF THE INSPECTION SAID TCS FOOD WAS AT 76F. INSTRUCTED TO ALWAYS PROPERLY COOL ALL TCS FOODS USING ICE BATHS OR OTHER EFFECTIVE MEANS TO COOL TCS FOODS PROPERLY, INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD. THE MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED DUCK, COOKED PORK) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 73F-76F DURING THE INSPECTION IN THE FOOD PREP AREA; ABOUT 10 LBS OF COOKED PORK AT 76F AND ABOUT 5 LBS OF COOKED DUCK AT 73F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT TCS FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID HOT TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #20.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A:2,&B) OBSERVED TCS FOODS (RAW DUCK) AT IMPROPER COLD HOLDING TEMPERATURES IN THE PREPARED FOODS PREP AREA; ABOUT 100LBS OF RAW DUCK AT 56F HANGING ABOVE THE 3 COMPARTMENT SINK AND IN WATER IN ONE OF THE COMPARTMENTS. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #20.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • 8-103.12(B) OBSERVED FACILITY CURING DUCK AND PORK MEAT AND STORING SAID ITEMS AT ROOM TEMPERATURE IN THE CUSTOMER SERVICE AREA. INSTRUCTED MANAGER THAT THE FACILITY MUST SUBMIT AND APPLY FOR A SPECIAL PROCESS VARIANCE IN ORDER TO CURE ANY AND ALL TCS FOODS, INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND DO NOT PERFORM SPECIAL PROCESSES UNTIL APPROVED BY CDPH. MANAGER DISCARD SAID FOODS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • 8-103.11 SEE VIOLATION #29. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #29.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • INSTRUCTED MANAGER TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. 4-301.11 OBSERVED A REFRIGERATION UNIT, WITH TCS FOODS INSIDE, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 73F DURING THE INSPECTION. SAID REFRIGERATION UNIT TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • 3-501.13 OBSERVED IMPROPER THAWING OF TCS FOODS, OBSERVED RAW POULTRY BEING THAWED IN ONE OF THE COMPARTMENTS OF THE 3 COMPARTMENT SINK SITTING IN WATER. INSTRUCTED TO ALWAYS PROPERLY THAW ALL TCS FOODS USING COLD RUNNING WATER (NOT EXCEEDING 70F) UNTIL THE PRODUCT HAS REACHED A PROPER COLD HOLDING TEMPERATURE OF 41F OR THAW IN AN ADEQUATE REFRIGERATION UNIT.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-601.11 OBSERVED PREPACKAGED PASTRIES FOR SALE AT THE FRONT CUSTOMER COUNTER WITHOUT LABELS CONTAINING THE BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • 4-502.13 OBSERVED FACILITY REUSING CARDBOARD AND ALUMINUM AS A SHELF LINING IN THE PREPARED FOODS PREP AREA. INSTRUCTED NOT TO REUSE SINGLE-SERVICE ITEMS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-201.11 OBSERVED RUSTY UTENSILS BEING USED TO BUTCHER FRESH FISH IN THE BUTCHER PREP AREA. INSTRUCTED TO REMOVE RUSTY UTENSILS AND DO NOT USE RUSTY UTENSILS FOR BUTCHERING RAW MEATS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) OBSERVED THE INTERIOR OF ALL COOKING EQUIPMENT, REFRIGERATORS, AND REACH IN COOLER HANDLES AND GASKETS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED RUSTY SHELVES INSIDE OF THE WALK-IN COOLERS. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS AND REMOVE RUSTY SHELVES INSIDE OF THE WALK-IN COOLER. OBSERVED AQUATIC TANKS WITH AN ACCUMULATED BROWNISH SUBSTANCE IN THE INTERIOR. INSTRUCTED TO CLEAN AND SANITIZE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE FRESH SEAFOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 OBSERVED AN UNEVEN SURFACE (DETERIORATING WOOD) BY THE STEP OF THE WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAKE SURFACE SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED EXCESSIVE DUST ON THE FANS IN THE WALK-IN COOLERS AND ON THE FANS IN THE TOILET ROOMS. OBSERVED EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS UNDER ALL OF THE COOKING EQUIPMENT. OBSERVED DIRT DEBRIS UNDER ALL SHELVING IN THE CUSTOMER SERVICE AISLES AND BEHIND THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO CLEAN AND SANITIZE ALL.
  6. Empoisonnement alimentaire présumé

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND SOME BULK FOOD STORAGE CONTAINERS NOT LABELED WITH THE COMMON NAME OF PRODUCT INSIDE OF THE CONTAINER; MUST LABEL BULK STORAGE CONTAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: FLOOR MIXER EXTERIOR SURFACES, INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS, CUTTING BOARD IN BUTCHER AREA.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FROM THE PIPE UNDERNEATH THE EXPOSED HAND SINK IN THE KITCHEN AND LEAKING FROM THE FAUCET NECK OF THE THREE COMP SINK IN THE KITCHEN; REPAIR LEAKS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN FLOORS IN PREP AREAS UNDER AROUND AND BEHIND VARIOUS EQUIPMENT, CLEAN FLOOR INSIDE OF THE WALK-IN COOLER IN THE BUTCHER AREA AND CLEAN FLOOR DRAINS WHERE NEEDED. SOME WATER STAINED CEILING TILE OBSERVED THROUGHOUT STORE; REPLACE TILE WHERE NEEDED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS.
  7. Réinspection de la plainte

    0 infraction

  8. Réinspection de la plainte

    5 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEA EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 13. ALIMENTS EN BONNE CONDITION, SAUVETE ET NON ADAPTÉS
      • MUST DISCARD ALL DEAD FISH IN FISH TANK AND MAINTAIN WITH LIVE/WHOLESOME FISH AT ALL TIMES. PRIORITY VIOLATION 7-40-050(A). NO CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND TO NUMEROUS TO COUNT OF MICE DROPPING NOTED IN VARIOUS AREAS, STORAGE, SALES AND PREP AREAS. FOUND 20-25 LIVE ROACHES IN COOKING AREA OF MAIN KITCHEN UNDER ALL COOKING EQUIPMENT IN GREASE AT SIDES OF EQUIPMENT AND UNDER EQUIPMENT. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED. ON PREMISES TODAY AND OBSERVED OVER 15 LIVE ROACHES IN KITCHEN AREA ON/INSIDE EQUIPMENT(HOLD HOLDING CABINET), EXTERIOR OF WALK-IN COOLER, FLOOR OF KITCHEN AND ON CARRY-OUT CONTAINER OF PREP TABLE. ALSO NOTED 25-30 MICE DROPPINGS ON FLOOR IN HOT WATER/FURNACE ROOMS. MUST REMOVE CLEAN/SANITIZE AFFECTED AREAS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • TOP, SIDES OF ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL SHELVES IN WALK IN COOLERS, ALL SHELVES AT BOTTOM OF TABLES, ALL BAKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. CORRECT AND MAINTAIN. MUST PROVIDE BETTER DETAIL CLEANING OF COOKING EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND WASTE PIPES ABOVE SEAFOOD AREA, DRY GOOD AREA, AND COOKING AREA. ALL PIPES MUST BE ENCLOSED REMOVE ALL EVIDENCE OF PIPES LEAKING. MUST CORRECT AND MAINTAIN. MUST ADEQUATELY SEAL PIPES AS TO PREVENT LEAKING WITH MATERIAL THAT'S SMOOTH.
  9. Plainte

    16 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HANDSINK NEEDED IN PRODUCE PROCESSING AREA. INSTRUCTED MANAGER TO INSTALL AND SUPPLY HOT AND COLD RUNNING WATER WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C)
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • FOUND OPEN PEANUTS AND OPEN RICE BEING STORED UNDER RAW PORK. INSTRUCTED MANAGER TO SEPARATE RAW FROM COOKED AND TO KEEP SEPARATE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOUND CUTTING BOARDS IN MEAT AND FISH SERVICE AREA BLACK WITH DEEP CUTS IN NEED OF REPLACING. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • FOUND 45 DUCKS AND HALF OF PIG AT IMPROPER TEMPERATURE OF 85 DEGREES -128.0 DEGREES. ALL PRODUCT HAS BEEN DISCARDED AND DENATURED. TOTAL VALUE $874 200 POUNDS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD ITEMS THAT HAVE BEEN REPACKAGED FOR SALE IN NEED OF PROPER LABELS. IE....NAME OF PRODUCT, NAME OF LOCATION ADDRESS AND PHONE NUMBER.ETC... INSTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND TO NUMEROUS TO COUNT OF MICE DROPPING NOTED IN VARIOUS AREAS, STORAGE, SALES AND PREP AREAS. FOUND 20-25 LIVE ROACHES IN COOKING AREA OF MAIN KITCHEN UNDER ALL COOKING EQUIPMENT IN GREASE AT SIDES OF EQUIPMENT AND UNDER EQUIPMENT. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHES MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. CORRECT AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • RICE SCOOP MUST BE STORED IN 135 DEGREE WATER AT ALL TIMES. MUST CORRECT AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INTERIOR OF FISH DISPLAY UNIT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD DEBRIS, MEAT SLICERS IN FISH DEPT AND REAR PREP AREA FOR SLICING MEATS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. EQUIPMENT MUST BE CLEANED AND SANITIZED REGULARLY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • TOP, SIDES OF ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL SHELVES IN WALK IN COOLERS, ALL SHELVES AT BOTTOM OF TABLES, ALL BAKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. CORRECT AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • SEVERAL LEAKS IN VARIOUS AREAS. SEAFOOD SPRAYER, 3 COMPARTEMT SINK. MUST CORRECT AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND WASTE PIPES ABOVE SEAFOOD AREA, DRY GOOD AREA, AND COOKING AREA. ALL PIPES MUST BE ENCLOSED REMOVE ALL EVIDENCE OF PIPES LEAKING. MUST CORRECT AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • HOOD VENTILATION IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. CLEAN AND MAINTAIN
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATES. MUST OBTAIN AND MAINTAIN.
  10. Réinspection des toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYERS IN KITCHEN AND INTERIOR OF REFRIGERATION UNITS. CLEAN/SANITIZE PREP TABLES AND FOOD CONTACT SURFACES IN KITCHEN AND BAR-B-Q STATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR AT CORNER ENTRANCE OF LARGE PRODUCE COOLER OF LITTER AND DEBRIS. CLEAN FLOOR AROUND PALLETS, COOKING EQUIPMENT IN KITCHEN AND AISLE OF SALES FLOOR. REMOVE EXCESS WATER ON FLOOR IN SEAFOOD WALK-IN COOLER AND SEAFOOD PREP AREA.
  11. Toiles

    3 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • EXPOSED HAND WASH SINK AT BAR-B-Q STATION CLOGGED, PREVENTING PROPER DRAINING AND NOT MAINTAINED. PREMISES GIVEN 48 HOUR NOTICE TO REPAIR EXPOSED HAND WASH SINK. CRITICAL VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYERS IN KITCHEN AND INTERIOR OF REFRIGERATION UNITS. CLEAN/SANITIZE PREP TABLES AND FOOD CONTACT SURFACES IN KITCHEN AND BAR-B-Q STATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR AT CORNER ENTRANCE OF LARGE PRODUCE COOLER OF LITTER AND DEBRIS. CLEAN FLOOR AROUND PALLETS, COOKING EQUIPMENT IN KITCHEN AND AISLE OF SALES FLOOR. REMOVE EXCESS WATER ON FLOOR IN SEAFOOD WALK-IN COOLER AND SEAFOOD PREP AREA.
  12. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR OF COOKING AND BAKING EQUIPMENT, INTERIOR BOTTOM OF DEEP FRYER TO REMOVE GREASE, BOTTOMS OF PREP TABLES, CUTTING BOARDS, INTERIORS OF REFRIGERATION AND WALK-IN COOLER SHELVES, INTERIOR OF ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN FLOORS AROUND UNDER AND BEHIND ALL COOKING EQUIPMENT IN KITCHEN, IN BUTCHER AREA AND WALK-IN COOLERS, IN STORAGE AREAS ETC.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE VENTS ABOVE THE COOKING EQUIPMENT IN KITCHEN NEED CLEANING. THE VENTS IN THE WASHROOMS ON THE CEILINGS NEED CLEANING TO REMOVE DUST OBSERVED. VARIOUS CEILING TILE IN THE KITCHEN AREA ARE STAINED; MUST CLEAN OR REPLACE CEILING TILE WHERE NEEDED. MUST CLEAN CEILING VENTS IN KITCHEN TO REMOVE DUST OBSERVED. CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED AND IN BUTCHER AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE THE APPROPRIATE AMOUNT OF DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP TO WASH RINSE AND SANITIZE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED IDPH FOOD HANDLER TRAINING CERTIFICATE.
  13. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN DOUBLE DOOR COOLER GASKETS IN MAIN KITCHEN, INSTRUCTED TO REPLACE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • USING CARD BOARD TO COVER SHELVES IN DISPLAY FREEZERS, INSTRUCTED TO REMOVE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN BEHIND COOKING AREA IN MAIN KITCHEN, GREASE BUILD-UP AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INADEQUATE LIGHTING IN MAIN KITCHEN WALK_IN COOLER, INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING, ASLO DIM LIGHTS IN WALK-IN FREEZER. INSTRUCTED TO REPLACE.
  14. Plainte abrégée

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED LARGE CUTTING BOARD IN FISH AREA UNCLEAN AND UNABLE TO BE CLEANED DEEPLY PITTED AND DISCOLORED. CUTTING BOARD MUST BE DISCARDED AND REPLACED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS IN WALK IN COOLER UNCLEAN WITH DIRT AND FOOD DEBRIS. CLEAN AND MAINTAIN FLOORS OF WALK IN COOLER. CLEAN UNDER AND BEHIND ALL SHELVING.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED SOME REFRIGERATORS WITHOUT THERMOMETERS. SUPPLY THERMOMETERS TO ALL REFRIGERATORS.
  15. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED LARGE CUTTING BOARD IN FISH AREA UNCLEAN AND UNABLE TO BE CLEANED DEEPLY PITTED AND DISCOLORED. CUTTING BOARD MUST BE DISCARDED AND REPLACED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS IN WALK IN COOLER UNCLEAN WITH DIRT AND FOOD DEBRIS. CLEAN AND MAINTAIN FLOORS OF WALK IN COOLER. CLEAN UNDER AND BEHIND ALL SHELVING.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED SOME REFRIGERATORS WITHOUT THERMOMETERS. SUPPLY THERMOMETERS TO ALL REFRIGERATORS.
  16. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST PROVIDE LABLES/DATES FOR FROZEN FOODS/ MEATS IN FREEZER CASE(SEA CUCUMBER,ETC THATS PACAKAGED BT THE STORE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR OF WALK IN COOLER NOT CLEAN,DEBRIS/DUST ON FAN GUARDS,CEILINGS,WALLS OF WALK IN COOLER.MUST CLEAN/MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN FURNANCE ROOM BY MEN;S WASHROOM NOT CLEAN.MUST CLEAN DEBRIS AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS IN FOOD/PREP AREAS.
  17. Toiles

    4 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND 2 EXPOSED HAND SINKS AT SEAFOOD PREPARATION AREAS WITH NO PAPER TOWELS. ALSO, FOUND EXPOSED HAND SINK AT MAIN KITCHEN AREAS NOT ACCESSIBLE DUE TO DISHES INSIDE. CITATION ISSUED. INSTRUCTED MANAGEMENT TO SUPPLY SINKS WITH PAPER TOWELS. ALSO, REMOVE DISHES FROM INSIDE SINK.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND PACKAGED MEAT INSIDE REACH IN COOLER NOT LABELED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT SEAFOOD PREPARATION AREAS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.
  18. Réinspection des licences

    0 infraction

  19. Licence

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT HOLDING UNIT AT IMPROPER TEMPERATURE AT 121.0F. INSTRUCTED TO MAINTAIN AT 140F AND ABOVE AT ALL TIMES. CRITICAL 7-38-005(A). NO CITATION ISSUED.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND DOUBLE DOORS WITH 1/2 INCH GAP UNDER DOORS. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND RODENT PROOF TO PREVENT PEST ENTRY. SERIOUS 7-38-020 NO CITATION ISSUED.
    • 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 RACKS/SHELVES INSIDE WALK-IN COOLER IN MAIN KITCHEN. INSTRUCTED TO PROVIDE ALL EQUIPMENT USED FOR BUSINESS OPERATIONS IE. ICE MACHINE. IMPROPERLY DESIGNED SEAFOOD DISPLAY CASE. INSTRUCTED TO COMPLETELY ENCLOSE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF THREE COMPARTMENT SINK AND STORAGE CABINETS AT FRONT PREP AREA.
    • 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 FLOORS THROUGHOUT PREMISES TO REMOVE DUST AND DEBRIS.
    • 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 OPENINGS AT ALL AND CEILING IN FURNACE ROOM AND CHEMICAL STORAGE ROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAKS AT HOT HOLDING UNIT. INSTRUCTED TO REPAIR. PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE OF ICE MACHINE.
    • 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. PROVIDE THERMOMETER INSIDE HOT HOLDING UNIT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE UNHEATED HOLDING UNIT USED TO HANG DUCKS, CHICKENS, PORK AT FRONT PREP AREA.

Établissements inspectés à proximité

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