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SUFFRON

2459 W ARMITAGE AVE, CHICAGO, IL 60647 · Restaurant

Résumé des inspections

SUFFRON a été inspecté 9 fois par Chicago Department of Public Health depuis le 27 janvier 2023. La dernière inspection, le 9 octobre 2025, n'a relevé aucune infraction.

4 des 9 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, Protection des aliments contre la contamination et Contrôle de la température des aliments.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

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

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 6 fois dans 2 inspections distinctes, la plus récente le 26 septembre 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 26 septembre 2025. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 2 fois le 10 octobre 2024. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 8 fois dans 2 inspections distinctes, la plus récente le 26 septembre 2025. Par exemple : GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 26 septembre 2025. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

À propos de ces données

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

9 inspections

  1. Réinspection des toiles

    0 infraction

  2. Réinspection des toiles

    1 infraction

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Front prep area hand wash sink not draining, water leaking on kitchen's floor. Instructed manager to repair hand wash sinks and maintain. Priority foundation violation 7-38-030(c).
  3. Non-inspection

    0 infraction

  4. Réinspection des toiles

    13 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(O): **PF** FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, in accordance with the law. OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED NO SPLASHGUARD BETWEEN REAR EXPOSED HAND SINK AND PREP TABLE MUST INSTALL A WASHABLE SPLASHGUARD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12: **C** Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.13: **C** Microwave Ovens OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.17: **C** Wood, Use Limitation OBSERVED RAW WOOD, SURFACES, UNDER CHICKEN SHAWARMA IN PREP AREA. INSTRUCTED TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-403.11 OBSERVED HANDSINK AND PIPES REMOVED AND WASTEWATER WAS BEING DRAINED IN BUCKET IN PREP, INSTRUCTED TO INTSALL HANDSINK AND PIPES AND MAINTAIN. PIC INSTALLED HANDSINK & PIPES WASTEWATER NOW DRAINING APPROPRIATELY, INSTRUCTED TO MAINTAIN.PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED A HOLE IN THE CEILING/ WALL IN REAR PREP, MISSING AIR VENT IN PREP AREA INSTRUCTED TO SEAL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES THROUGHOUT PREP AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • 8-404.13(B:4): **PF** Enforcement by the Regulatory Authority (Non-Compliance) NOTED CONTINUED NON-COMPLIANCE FROM REPORT # 2604485 CONDUCTED ON 10/10/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: #43 3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED IN-USE UTENSILS (SPATULA, TONGS) STORED IN STILL, ROOM-TEMPERATURE WATER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM WATER AND STORE IN-USE UTENSILS ON A CLEAN, DRY, SANITZED SURFACE OR IN WATER AT LEAST 135.0F OR ABOVE BETWEEN USES AND MAINTAIN. #49 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL, STOVETOP, DEEP FRYERS) IN MAIN COOK LINE AREA TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS AND OTHER SOILS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND OTHER SOILS AND MAINTAIN. #55 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FLOORS BENEATH COOKING EQUIPMENT AT THE MAIN COOK LINE AREA TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. OBSERVED FLOORS BENEATH STORAGE SHELVES IN THE REAR KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND WALLS BENEATH AND BEHIND EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN. #55 6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED REAR HALLWAY (LEADING TO REAR EXTERIOR DOOR) AND REAR STORAGE ROOM (NEAR FURNACE) TO BE CLUTTERED WITH MAINTENANCE TOOLS AND ITEMS UNNECESSARY TO FOOD OPERATIONS. INSTRUCTED TO REMOVE CLUTTER AND UNNECESSARY ITEMS TO ALLOW FOR ACCESS FOR CLEANING AND PEST MONITORING AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • 8-304.11(A) OBSERVED NO INSPECTION REPORT SUMMARY FROM INSPECTION #2624366 DATED 9/24/25 POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT IN PUBLIC VIEW. PRIORITY FOUNDATION 7-42-010(B). CITATION ISSUED.
  5. Toiles

    15 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSONNES OBSERVÉES EN CHARGE SANS PROFESSION DE LA FORMATION EN GESTION DE LA SÉCURITÉ ALIMENTAIRE AU COURS DU TEMPS D'INSPECTION. ÇA DOIT SE PRODUIRE.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • ÉTABLISSEMENT OBSERVÉ MÉTHODES D'ALIMENTATION PRÉPARANT ET HANDLANT LE TEMPÉRATURE ET LE CONTRÔLE DE LA TEMPÉRATURE POUR LES ALIMENTS DE SÉCURITÉ SANS VILLE ORIGINAL DU GESTIONNAIRE DU SERVICE ALIMENTAIRE CHICAGO ET CERTIFICAT SUR LE SITE. PERSONNE INFORMÉE DANS LA VILLE DE CHICAGO CERTIFICAT ORIGINAL DE SERVICE ALIMENTAIRE DOIVENT REVENIR POSÉ SUR LE SITE ET LE MANAGER CERTIFIÉ SUR LE SITE DURANT LA PRÉPARATION DES ALIMENTS DE TCS, LE COOKING, LE SERVICE ET LE FONCTIONNEMENT. VIOLATION DE LA FONDATION PRIORITAIRE #7-38-012. CITATION ÉLIMINÉE.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT OR COLD WATER: INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH UTENSILS AND A PLASTIC FOOD CONTAINER. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLASHGUARD BETWEEN REAR EXPOSED HAND SINK AND PREP TABLE MUST INSTALL A WASHABLE SPLASHGUARD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CONSEILS DE COUPE OBSERVÉS DANS LA ZONE DE PRÉPARATION DE L'OREILLER AVEC DES SANGSUES OUVERTES ET DES CALES SÈCHES. INSTRUMENTS POUR RÉFINISER OU REMPLACER LES CONSEILS D'ADMINISTRATION DAGAGÉS OU D'ÉTABLISSEMENT ET MAINTENANT EN TOUTE PÉRIODE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RAW WOOD, SURFACES, UNDER CHICKEN SHAWARMA IN PREP AREA. INSTRUCTED TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVÉ L'INTERIEUR DE LA PORTÉE DANS LES COOLERS DANS LE BESOIN DE CLEANING. INSTRUMÉ À DÉTAILLER CLEAN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A HOLE IN THE CEILING/ WALL IN REAR PREP, MISSING AIR VENT IN PREP AREA INSTRUCTED TO SEAL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES THROUGHOUT PREP AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVÉ AUCUNE PROFESSION DE FORMATION POUR TOUS LES ALIMENTAIRES. INSTRUMENTS POUR FOURNIR ET MAINTENIR DES ENREGISTREMENTS EN TEMPS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ LA VILLE DE CHICAGO ALIMENTAIRE CERTIFIÉ MANAGER AVEC AUCUNE PROFESSION DE CERTIFICAT DE FORMATION D'ALLERGÈNE. INSTRUCTION DE TOUTES LES VILLES DE CHICAGO CERTIFIÉES DES GESTIONNAIRES ALIMENTAIRES OBTENENT CE CERTIFICAT.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT # 2604485 CONDUCTED ON 10/10/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: #43 3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED IN-USE UTENSILS (SPATULA, TONGS) STORED IN STILL, ROOM-TEMPERATURE WATER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM WATER AND STORE IN-USE UTENSILS ON A CLEAN, DRY, SANITIZED SURFACE OR IN WATER AT LEAST 135.0°F OR ABOVE BETWEEN USES AND MAINTAIN. #49 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL, STOVETOP, DEEP FRYERS) IN MAIN COOK LINE AREA TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS AND OTHER SOILS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT THE BUILDUP OF ENCRUSTED GREASE DEPOSITS AND OTHER SOILS AND MAINTAIN. #55 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FLOORS BENEATH COOKING EQUIPMENT AT THE MAIN COOK LINE AREA TO BE HEAVILY SOILED WITH GREASE AND DRIED FOOD DEBRIS. OBSERVED FLOORS BENEATH STORAGE SHELVES IN THE REAR KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND WALLS BENEATH AND BEHIND EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT THE BUILDUP OF SOIL AND MAINTAIN. #55 6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED REAR HALLWAY (LEADING TO REAR EXTERIOR DOOR) AND REAR STORAGE ROOM (NEAR FURNACE) TO BE CLUTTERED WITH MAINTENANCE TOOLS AND ITEMS UNNECESSARY TO FOOD OPERATIONS. INSTRUCTED TO REMOVE CLUTTER AND UNNECESSARY ITEMS TO ALLOW FOR ACCESS FOR CLEANING, PEST MONITORING, AND MAINTENANCE. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  6. Toiles

    0 infraction

  7. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO DISPOSABLE PAPER TOWELS PROVIDED AT THE THE FOLLOWING HANDWASHING SINKS: REAR AREA, PREP AREA, FRONT SERVICE AREA HANDWASHING SINKS. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE BY FOOD EMPLOYEES FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDWASHING SINKS IN THE FOLLOWING AREAS TO BE BLOCKED OR OTHERWISE INACCESSIBLE: REAR AREA HANDWASHING SINK BLOCKED BY SOAP AND CONTAINERS IN BASIN, PREP LINE AREA HANDWASHING SINK BLOCKED BY GARBAGE CAN AND FOOD CART, FRONT SERVICE AREA HANDWASHING SINK INACCESSIBLE DUE TO WATER TURNED OFF AND BLOCKED BY CHAIR. INSTRUCTED TO REMOVE ITEM(S) BLOCKING EMPLOYEE ACCESS TO HANDWASHING SINKS AND MAINTAIN HANDWASHING SINKS ACCESSIBLE FOR HANDWASHING AT ALL TIMES BY EMPLOYEES. PERSON-IN-CHARGE REMOVED ALL ITEMS BLOCKING HANDWASHING SINKS AND TURNED WATER ON FOR FRONT AREA HANDWASHING SINK; ALL HANDWASHING SINKS AT ADEQUATE HOT AND COLD WATER TEMPERATURES AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO SOAP PROVIDED AT THE FOLLOWING HANDWASHING SINKS: REAR AREA, PREP AREA, FRONT SERVICE AREA HANDWASHING SINKS. INSTRUCTED TO PROVIDE SOAP OR OTHER APPROVED HANDWASHING CLEANSER TO ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE BY FOOD EMPLOYEES FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE PROVIDED SOAP TO ALL HANDWASHING SINKS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING COLD TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD-HOLDING: CHICKEN IN THE REAR UPRIGHT COOLER AT 61.6F, BEEF IN THE WALK-IN COOLER AT 60.5F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS AT TIME OF INSPECTION. APPROXIMATELY 40 LBS OF FOOD VALUED AT APPROXIMATELY $100 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED HUMMUS IN REAR UPRIGHT COOLER STORED COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING IN COLD-HOLDING UNITS AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED IN-USE UTENSILS (SPATULA, TONGS) STORED IN STILL, ROOM-TEMPERATURE WATER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM WATER AND STORE IN-USE UTENSILS ON A CLEAN, DRY, SANITZED SURFACE OR IN WATER AT LEAST 135.0F OR ABOVE BETWEEN USES AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRILL, STOVETOP, DEEP FRYERS) IN MAIN COOK LINE AREA TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS AND OTHER SOILS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND OTHER SOILS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS BENEATH COOKING EQUIPMENT AT THE MAIN COOK LINE AREA TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. OBSERVED FLOORS BENEATH STORAGE SHELVES IN THE REAR KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS AND WALLS BENEATH AND BEHIND EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED REAR HALLWAY (LEADING TO REAR EXTERIOR DOOR) AND REAR STORAGE ROOM (NEAR FURNACE) TO BE CLUTTERED WITH MAINTENANCE TOOLS AND ITEMS UNNECESSARY TO FOOD OPERATIONS. INSTRUCTED TO REMOVE CLUTTER AND UNNECESSARY ITEMS TO ALLOW FOR ACCESS FOR CLEANING AND PEST MONITORING AND MAINTAIN.
  8. Non-inspection

    0 infraction

  9. Licence

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD AND FOOD DEBRIS INSIDE PREP AREAS REACH IN COOLERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • IL N'Y A PAS DE RECETTE DE LA TRACHÉE À LA MAISON. ÇA DOIT SE PRODUIRE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD/GREASE BUILD UP ON FLOOR AT FRONT PREP AREA AROUND FRYER/COOKING EQUIPMENT. MUST CLEAN PREP AREA FLOOR AND MAINTAIN.

Établissements inspectés à proximité

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