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TACOS MARIO'S LIMITED

4540 W 63RD ST, CHICAGO, IL 60629 · Restaurant

Résumé des inspections

TACOS MARIO'S LIMITED a été inspecté 26 fois par Chicago Department of Public Health depuis le 11 mai 2010. La dernière inspection, le 23 août 2024, n'a relevé aucune infraction.

6 des 26 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.

Les 3 dernières inspections consécutives n'ont relevé aucune infraction. 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.

  • 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 8 fois dans 7 inspections distinctes, la plus récente le 15 mars 2023. 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 4 fois dans 3 inspections distinctes, la plus récente le 16 août 2022. 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 4 fois dans 3 inspections distinctes, la plus récente le 23 juillet 2021. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 4 septembre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 une fois le 23 juillet 2021. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

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

    0 infraction

  2. Non-inspection

    0 infraction

  3. Non-inspection

    0 infraction

  4. Toiles

    6 infractions

    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED PLASTIC CUP USED AS DISPENSING UTENSIL IN BULK SALSA CONTAINER. INSTRUCTED MANAGER TO REMOVE AND PROVIDE ADEQUATE DISPENSING UTENSILS WITH HANDLES STORED ABOVE FOOD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED COUNTERTOP IN PREP AREA IN DISREPAIR WITH CRACKED TILES. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED BROKEN DRAIN HANDLES AT THREE COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED OPENINGS ALONG WALL IN KITCHEN PREP AREA OF THE FACILITY. INSTRUCTED TO REPAIR AND SEAL WALLS. MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVÉ POUVOIR SOILÉ TÊTE NON CONSERVÉ. J'AI DEMANDÉ À QUELQU'UN DE S'OCCUPER DE LUI.
  5. Non-inspection

    0 infraction

  6. Réinspection des toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN MEN WASHROOM AND BASEMENT PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DUST, DIRT AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, PREP TABLES, FAN GUARDS IN COOLERS AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN BASEMENT. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DAMAGED LIGHT SHIELD ABOVE UTENSIL STORAGE AREA IN BASEMENT. INSTRUCTED MANAGER TO REPLACE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
  7. Toiles

    11 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN MEN WASHROOM AND BASEMENT PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED TORTILLAS STORED ON FLOOR IN DINING AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED NO SPLAHGUARD BETWEEN HAND WASHING SINK AND 3-COMPARTMENT SINK IN BASEMENT. MUST PROVIDE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED INSUFFICIENT HOT WATER TEMPERATURE 100.9F AT 3-COMPARTMENT SINKS IN FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED MANAGER TO PROVIDE AT LEAST 110F WATER AT 3-COMPARTMENT SINK FOR PROPER WASH SOLUTION TEMPERATURE. PRIORITY 7-38-025 CITATION ISSUED
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DUST, DIRT AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, PREP TABLES, FAN GUARDS IN COOLERS AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK IN BASEMENT. INSTRUCTED MANAGER TO REPAIR ANDM AINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED OPENINGS ALONG BASEBOARDS IN FIRST FLOOR PREP AREA, MISSING COVING ALONG WALLS IN FIRST FLOOR AND BASEMENT PREP AREA, OPENINGS IN FLOOR IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DAMAGED LIGHT SHIELD ABOVE UTENSIL STORAGE AREA IN BASEMENT. INSTRUCTED MANAGER TO REPLACE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT # 2528863 ON 9-1-21:53-GARBAGE CANS IN WASHROOMS IN NEED OF COVERS. INSTRUCTED TO COVER AND MAINTAIN COVERED. 58-NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
  8. Plainte abrégée

    6 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS WHEN DRYING MUST BE HUNG TO AIR DRY. NOT LEFT IN DIRTY WATER. INSTRUCTED TO CORRECTED AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY PREP TABLE IN NEED OF REPAIR. INSTRUCTED TO CLEAN AND OR REPLACE BOTTOM SHELF OF TABLE. CORRECT AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • GARBAGE CANS IN WASHROOMS IN NEED OF COVERS. INSTRUCTED TO COVER AND MAINTAIN COVERED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS AND WALLS THROUGHOUT PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN.
  9. Plainte abrégée

    6 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS WHEN DRYING MUST BE HUNG TO AIR DRY. NOT LEFT IN DIRTY WATER. INSTRUCTED TO CORRECTED AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY PREP TABLE IN NEED OF REPAIR. INSTRUCTED TO CLEAN AND OR REPLACE BOTTOM SHELF OF TABLE. CORRECT AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • GARBAGE CANS IN WASHROOMS IN NEED OF COVERS. INSTRUCTED TO COVER AND MAINTAIN COVERED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS AND WALLS THROUGHOUT PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN.
  10. Réinspection des toiles

    6 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS WHEN DRYING MUST BE HUNG TO AIR DRY. NOT LEFT IN DIRTY WATER. INSTRUCTED TO CORRECTED AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY PREP TABLE IN NEED OF REPAIR. INSTRUCTED TO CLEAN AND OR REPLACE BOTTOM SHELF OF TABLE. CORRECT AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • GARBAGE CANS IN WASHROOMS IN NEED OF COVERS. INSTRUCTED TO COVER AND MAINTAIN COVERED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS AND WALLS THROUGHOUT PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN.
  11. Toiles

    14 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. MANAGER PROVIDED BY END OF INSPECTION INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-0123(A).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.11 NO HAND WASHING SOAP ON SITE AT TIME OF INSPECTION. MANAGER OBTAIN SOAP DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.12 NO HAND DRYING DEVICE AVAILABLE AT HAND SINKS AT TIME OF INSPECTION. MANAGER OBTAIN HAND DRYING DEVICE DURING INSPECTION SEE VIOLATION ABOVE.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16 (A2,& B) FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE. COOKED GROUND BEEF 57.3 DEGREES, PORK 59.3 DEGREES, BEEF 58.2 DEGREES ETC. ALL FOOD ITEMS HAVE BEEN DISCARDED AT THIS TIME. TOTAL VALUE 70 POUNDS $318.52 PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 FOUND ALL FOOD BEEF, CHICKEN, PORK, AND SALSA IN REACH IN COOLERS NOT PROPERLY DATED. ALL FOOD HAS BEEN DISCARDED AT THIS TIME. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • 4-301.11 FOUND REACH IN COOLER AT IMPROPER TEMPERATURE OF 57.2 DEGREES AIR TEMP. MANAGER TO CORRECT AND MAINTAIN AN AIR TEMP OF 41.0 OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. WHEN COOLER IS CORRECTED CONTACT CDPH FOR REINSPECTION VIA EMAIL. [email protected] COOLER IS NOW AT PROPER TEMPERATURE. UNIT IS NOT BEING TAGGED HELD FOR INSPECTION.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OUTSIDE GARBAGE AND TRUCK AREA HAS WEEDS OVER GROWN WITH STANDING WATER ATTRACTING AND OVER WHELMING AMOUNT OF FLY ACTIVITY. EACH TIME DOOR IS OPENED IT ALLOWS FLIES TO ENTER FACILITY. INSTRUCTED TO CONTACT PEST CONTROL AND CLEAN YARD AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS WHEN DRYING MUST BE HUNG TO AIR DRY. NOT LEFT IN DIRTY WATER. INSTRUCTED TO CORRECTED AND MAINTAIN
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • RUSTY PREP TABLE IN NEED OF REPAIR. INSTRUCTED TO CLEAN AND OR REPLACE BOTTOM SHELF OF TABLE. CORRECT AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • GARBAGE CANS IN WASHROOMS IN NEED OF COVERS. INSTRUCTED TO COVER AND MAINTAIN COVERED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS AND WALLS THROUGHOUT PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN.
  12. Toiles

    0 infraction

  13. Toiles

    5 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DAMAGED FLOOR TILES IN FRONT OF THE 3-COMPARTMENT SINK IN THE FIRST FL FRONT FOOD PREPARATION AREA. INSTRUCTED TO REPLACE. -WATER STAINED CEILING TILES IN THE TOILET ROOMS. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS UNDER THE 3-COMPARTMENT SINK (1ST FL.), IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT WITH DIRT. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • UNUSED/BROKEN ICE MACHINE BEHIND FRONT COUNTER. INSTRUCTED TO REMOVE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • LIGHT IN MEN'S TOILET ROOM IS DIM. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING. MAINTAIN SAME.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS.
  14. Toiles

    0 infraction

  15. Réinspection de la plainte

    10 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-0123(A).
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, BEANS, PORK, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO DISCLOSURE OR REMINDER ON MENU AS REQUIRED. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-302.12(A) - MISSING FOOD TEMPERATURE MEASURING DEVICE (FOR BOTH COLD AND HOT FOODS) INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11 (B-E). CILANTRO/JALAPENOS BEING STORED IN ORIGINAL PLASTIC, MILK CRATE TYPE CONTAINERS FROM SUPPLIER AFTER BEING RECEIVED. MUST PROVIDE PROPER FOOD GRADE CONTAINERS, APPROVED FOR COMMERCIAL MULTI-USE. MUST MAINTAIN SAME. ALUMINUM FOIL ON SHELVING IN PREP AREA. INSTD TO REMOVE AND MAINTAIN SURFACE SMOOTH AND EASILY CLEANABLE
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-301.12(c)- LARGE POTS FOR COOKING TRIPE, AND TOMATILLO SALSA, ETC., UNABLE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTD TO PROVIDE EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF SINK OR REQUEST APPROVAL FROM CDPH FOR ALERNATIVE METHOD FOR MANUAL WAREWASHING. LARGE PLASTIC 30 GALLON GARBAGE CONTAINERS BEING USED TO STORE TCS FOODS. INSTD TO REMOVE GARBAGE CONTAINERS AND USE PROPER EQUIPMENT
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTD TO BE ABLE TO LOCATE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 UNFINISHED WALLS IN 1ST FLOOR PREP AREA. INSTD TO FINISH SO AS TO E SMOOTH AND EASILY CLEANABLE.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS
  16. Plainte

    12 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-0123(A).
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-204.11(A) HANDWASHING SINK IN BASEMENT PREP AREA HAS BEEN REMOVED. INSTD TO RE INSTALL HANDWASHING SINK WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE IN SAME AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, BEANS, PORK, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO DISCLOSURE OR REMINDER ON MENU AS REQUIRED. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-302.12(A) - MISSING FOOD TEMPERATURE MEASURING DEVICE (FOR BOTH COLD AND HOT FOODS) INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11 (B-E). CILANTRO/JALAPENOS BEING STORED IN ORIGINAL PLASTIC, MILK CRATE TYPE CONTAINERS FROM SUPPLIER AFTER BEING RECEIVED. MUST PROVIDE PROPER FOOD GRADE CONTAINERS, APPROVED FOR COMMERCIAL MULTI-USE. MUST MAINTAIN SAME. ALUMINUM FOIL ON SHELVING IN PREP AREA. INSTD TO REMOVE AND MAINTAIN SURFACE SMOOTH AND EASILY CLEANABLE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-301.12(c)- LARGE POTS FOR COOKING TRIPE, AND TOMATILLO SALSA, ETC., UNABLE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTD TO PROVIDE EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF SINK OR REQUEST APPROVAL FROM CDPH FOR ALERNATIVE METHOD FOR MANUAL WAREWASHING. LARGE PLASTIC 30 GALLON GARBAGE CONTAINERS BEING USED TO STORE TCS FOODS. INSTD TO REMOVE GARBAGE CONTAINERS AND USE PROPER EQUIPMENT
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTD TO BE ABLE TO LOCATE
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 UNFINISHED WALLS IN 1ST FLOOR PREP AREA. INSTD TO FINISH SO AS TO E SMOOTH AND EASILY CLEANABLE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11 LIGHTS OUT IN BASEMENT STORAGE AREAS AND ABOVE BASEMENT 3-COMPARTMENT SINK. INSTD TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS.
  17. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE INTERIOR OF THE MICROWAVE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED LIGHT SHIELDS NOT CLEAN IN REAR PREP AREA, INSTRUCTED TO CLEAN.
  18. Réinspection des toiles

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS THAT ARE WORN AND DISCOLORED IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING, ALL REACH IN COOLERS IN NEED OF CLEANING AND ALL PREP TABLES IN NEED OF CLEANING. MUST DETAIL CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGH OUT 1ST AND BASEMENT PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS THROUGHOUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND SPLATTER. MUST DETAIL CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT IN PREP AREA IN NEED OF SHIELDS. MUST INSTALL AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ANY UNNECESSARY CLUTTER IN BASEMENT MUST BE REMOVED. MUST CORRECT AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT IN THE ICE. MUST CORRECT ANDMAINTAIN
  19. Toiles

    10 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION WHILE COOKIN, PREPPIN AND HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS. STEAK, CHICKEN BEANS ETC... INSTRUCTED MANAGER TO PROVIDE CERTIFIED MANAGER AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS PRODUCTS. SERIOUS VIOLATION 7-38-012
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST SANITIZING WATER FOR MULTIUSE UTENSILS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JULY 9, 2015 REPORT #1516352. VIOLATION #35 OBSERVED WALL BEHIND KITCHEN DOOR IN POOR REPAIR, INSTRUCTED TO REPAIR. #45 OBSERVED NO FOOD HANDLER CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. IDPH'S FOOD HANDLER INFO. GIVEN AT THIS TIME MUST CORRECT AND MAINTAIN SERIOUS VIOLATION 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS THAT ARE WORN AND DISCOLORED IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING, ALL REACH IN COOLERS IN NEED OF CLEANING AND ALL PREP TABLES IN NEED OF CLEANING. MUST DETAIL CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGH OUT 1ST AND BASEMENT PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS THROUGHOUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND SPLATTER. MUST DETAIL CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT IN PREP AREA IN NEED OF SHIELDS. MUST INSTALL AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ANY UNNECESSARY CLUTTER IN BASEMENT MUST BE REMOVED. MUST CORRECT AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER NOT IN THE ICE. MUST CORRECT ANDMAINTAIN.
  20. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY TABLE STORAGE IN THE REAR PREP AREA, INSTRUCTED TO REMOVE RUST.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE FLAT GRILL DRIP TRAY NOT CLEAN,INSTRUCTED TO CLEAN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALL BEHIND KITCHEN DOOR IN POOR REPAIR, INSTRUCTED TO REPAIR.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • OBSERVED NO FOOD HANDLER CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. IDPH'S FOOD HANDLER INFO. GIVEN AT THIS TIME.
  21. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN FRYER, FILTERS ABOVE THE COOKING EQUIPMENT AND ALL THE SHELVES IN THE WALKIN COOLER. INSTRUCTED TO CLEAN ALL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE FLOORS IN THE BASEMENT STORAGE ROOM UNDER THE HEAVY EQUIPMENT HAS DUST BUILDUP ON THEM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPLACE THE WATER STAINED CEILING TILES IN THE KITCHEN AND CLEAN THE LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE AIR VENTS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN.
  22. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND COOKED FOODS NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE THE FOOD LOCATED IN THE COOLERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, SHELVES IN WALK IN COOLER, TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT 1ST FLOOR AND BASEMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • STAINED CEILING TILES IN THE KITCHEN. REPLACE SAME. LIGHTSHIELDS IN PREP AREA NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE FIRST TOILET THE WATER GOES DOWN VERY SLOWLY WHEN FLUSHED LOCATED IN THE WOMENS TOILET ROOM. MUST REPAIR IT. AIR VENTS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN.
  23. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • COOKED FOODS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY DO SO.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INTERIOR OF UPRIGHT FREEZER IN BASEMENT WITH EXCESSIVE ICE BUILD UP. INSTD TO DEFROST AND MAINTAIN. WORN CAULKING WITH BLACK SUBSTANCE IN BETWEEN WALL AND BASE OF 3-COMPARTMENT SINK. INSTD TO REPLACE SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • STAINED CEILING TILES THRU-OUT PREMISES (PREP AREA AND TOILET ROOMS). REPLACE SAME. LIGHTSHIELDS IN PREP AREA NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • STOVE NOT COMPLETELY UNDER VENTILATION HOOD. INSTD TO CORRECT SAME. REPAIR LOOSE COLD WATER FAUCET AT EXPOSED HANDSINK IN BASEMENT.
  24. Toiles

    7 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. ALL MULTI USE UTENSILS IN NEED OF WASH, RINSE, SANITIZE AND STORE IN A CLEAN SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. RUBBER GASKETS IN NEED OF CLEANING AND REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. MUST CLEAN GRILL, STOVE, BOTTOM OF REACH IN FREEZER, AND INTERIOR OF REACH IN PREP COOLER. REACH IN FREEZER IN BASEMENT IN NEED OF DEFROSTING AND CLEANING TO REMOVE ALL BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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 THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. FLOOR TILES IN DINING ROOM IN NEED OF REPAIR OR REPLACE. BROKEN. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BATHROOM IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. COOKING VENTILATION IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. ALL COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.
  25. Toiles

    6 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. NEW CUTTING BOARDS NEEDED, WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 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. THE FOLLOWING IN NEED OF CLEANING: COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, SHELVES IN WALK IN COOLER, TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 THROUGHOUT 1ST AND BASEMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. CEILING TILES STAINED IN DINING AREA, AND PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 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. LIGHTS IN IST FLOOR PREP AREA IN NEED OF SHEILDING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. AIR VENTS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  26. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN ICE MACHINE, FRYER, HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN SAME.
    • 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 THE BASEMENT STORAGE ROOM UNDER THE HEAVY EQUIPMENT HAS DUST BUILDUP.
    • 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. CLEAN THE LIGHT SHIELDS UNDER THE HOOD IN PREP AREA HAS GREASE BUILDUP ON THEM.
    • 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. NEED TO PROVIDE THERMOMETERS TO THE WALK IN COOLER IN THE BASEMENT AND IN THE REACH IN COOLERS 1ST FLOOR.

Établissements inspectés à proximité

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