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TAIPEI CAFE

2609-2611 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Résumé des inspections

TAIPEI CAFE a été inspecté 16 fois par Chicago Department of Public Health depuis le 29 novembre 2016. La dernière inspection, le 14 juillet 2025, a relevé 4 infractions.

2 des 16 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Protection des aliments contre la contamination.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 7 fois dans 6 inspections distinctes, la plus récente le 3 juillet 2023. Par exemple : MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE

  • 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 5 fois dans 3 inspections distinctes, la plus récente le 24 octobre 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 29 juin 2023. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

  • Lavage des mains et hygiène du personnelRisque élevé

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

    Relevé une fois le 5 avril 2019. 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 10 octobre 2017. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

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.

16 inspections

  1. Toiles

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL LARGE BULK STORAGE CONTAINER WITH PRODUCT NAME.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST DETAIL CLEAN ALL STORAGE SHELVINGS, INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE FANS IN THE KITCHEN TO REMOVE DUST.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN THE WALLS AND FLOORS THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED MANAGER ALLERGEN TRAINING EXPIRED. MUST RENEW AND MAINTAIN.
  2. Toiles

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER AT(CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. INSTRUCTED NOT TO USE IT UNTIL THE EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 P.P.M. EQUIPMENT MUST PROPERLY SANITIZE .TECHNICIAN CAME DURING THE INSPECTION AND FIXED THE ISSUE. AT THE END OF INSPECTION SANITIZER WAS READING 50 PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT IN SMALL AND LARGE COLD HOLD UNIT IN THE KITCHEN. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TWO CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NOTED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK AND LOW TEMPERATURE DISH WASHING MACHINE. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PF PROPERLY. TECHNICIAN WHO CAME TO FIX THE SANITIZING ISSUE BROUGHT TEST STRIPS. PRIORITY FOUNDATION. 7-38-005 CITATION ISSUED.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
  3. Non-inspection

    0 infraction

  4. Réinspection des toiles

    1 infraction

    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 MUST CLEAN THE HOODABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
  5. Réinspection des toiles

    6 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) IS BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-205.11 FOUND WATER STEAMER DRAIN PIPE LOCATED IN FRONT PREP HANDWASHING SINK. OBSERVED FOOD HANDLER RINSE CUPS AND DRAIN THEM ON THE DRAINBOARD LOCATED ON THE HANDWASHING SINK. HANDWASHING SINKS SHOULD BE USED FOR HANDWASHING PURPOSES ONLY. INSTRUCTED TO REMOVE DRAIN PIPE AND NO LONGER USE HANDWASHING SINK AS PREP SINK. PRIORITY FOUNDATION VIOLATION CITATION ISSUED. PRIORITY FOUNDATION VIOLATION. 7-39-030(C). CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • 4-301.11 OBSERVED TAGGED REACH-IN COOLER IN USE LOCATED AT FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE OF 48F AT THE TIME OF INSPECTION. REACH IN COOLERS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 4-301.16 FOUND NO FOOD PREP SINK IN FRONT OF FOOD PREP/TEA STATION. INSTRUCTED MANAGER TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 FOUND FLOORS AND WALLS BEHIND AND UNDER ALL COOKING EQUIPMENT, ALL STORAGE SHELVES, AND DISH MACHINE FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-501.14 MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
  6. Toiles

    13 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND WATER STEAMER DRAIN PIPE LOCATED IN FRONT PREP HANDWASHING SINK. OBSERVED FOOD HANDLER RINSE CUPS AND DRAIN THEM ON THE DRAINBOARD LOCATED ON THE HANDWASHING SINK. HANDWASHING SINKS SHOULD BE USED FOR HANDWASHING PURPOSES ONLY. INSTRUCTED TO REMOVE DRAIN PIPE AND NO LONGER USE HANDWASHING SINK AS PREP SINK. PRIORITY FOUNDATION VIOLATION CITATION ISSUED. PRIORITY FOUNDATION VIOLATION. 7-39-030(C). CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND CUSTOMER AND EMPLOYEE WOMEN'S TOILET ROOM HANDWASHING SINK WATER TEMPERATURE AT 71F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED INADEQUATE FOOD STORAGE PRACTICES. OBSERVED RAW PORK UNCOVERED AND STORED DIRECTLY ON/OVER AN OPEN BOX OF BEAN SPROUTS. FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD, AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. INSTRUCTED MANAGER TO DISCARD 20 LBS OF BEAN SPROUTS AT $50.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, HEAVY CREAM, PUDDING MADE FROM POWDER THAT CONTAINS MILK) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 52F - 49F LOCATED IN 2 REACH-IN COOLERS IN FRONT PREP. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AT 15 GALLONS AND 10 LBS COST $130. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): PUDDING (MADE FROM POWDER THAT CONTAINS MILK), COOKED KALE, COOKED NOODLES, HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED TWO REACH-IN COOLERS LOCATED AT FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 49F - 53F AT THE TIME OF INSPECTION. REACH IN COOLERS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • FOUND NO THERMOMETER IN COOLER LOCATED IN DINING AREA AND REAR PREP. MUST PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND SUGAR, FLOUR, AND RICE STORED IN BULK CONTAINERS WITHOUT LABELS. INSTRUCTED MANAGER TO PROVIDE COMMON NAME TO FOOD ITEMS WHEN TAKEN OUT OF THEIR ORIGINAL CONTAINER.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • FOUND SINGLE-SERVICE FOOD CONTAINERS AND PAPER TOWELS STORED DIRECTLY ON THE FLOOR. INSTRUCTED MANAGER TO ELEVATE 6 INCHES OFF OF FLOOR.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND NO FOOD PREP SINK IN FRONT OF FOOD PREP/TEA STATION. INSTRUCTED MANAGER TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS AND WALLS BEHIND AND UNDER ALL COOKING EQUIPMENT, ALL STORAGE SHELVES, AND DISH MACHINE FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT #2528853 CONDUCTED ON 8/31/21. 6-501.14 OBSERVED CLUTTER THROUGHOUT THE STORAGE AREAS. MUST ORGANIZE TO PREVENT HARBORAGE. ALSO, MAINTAIN AREAS FOR EASY CLEANING AND PEST MONITORING. 4-601.11(C)MUST CLEAN ALL STORAGE SHELVING INTERIOR OF THE COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED. INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  7. Toiles

    7 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED MANAGER TO LABEL ALL PRECOOKED AND PREPARED FOOD ITEMS IN THE WALK IN COOLER WITH PRODUCT NAME AND DATE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • INSTRUCTED MANAGER TO PROPERLY ELEVATE AND COVER ALL FOOD ITEMS INSIDE THE WALK IN COOLER TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FOOD STORED IN GROCERY BAGS IN THE FREEZER. INSTRUCTED MANAGER TO USE FOOD GRADE STORAGE CONTAINER AND/OR BAGS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN ALL STORAGE SHELVING, INTERIOR OF THE COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS NEED DETAIL CLEANING ALONG THE WALL BASE AND IN CORNER THROUGH OUT THE PREP AREA AND REAR STORAGE AREAS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER THROUGH OUT THE STORAGE AREAS. MUST ORGANIZE TO PREVENT HARBORAGE. ALSO MAINTAIN AREAS FOR EASY CLEANING AND PEST MONITORING.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
  8. Toiles

    4 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • MANAGER INSTRUCTE POUR PROMOUVOIR ET MAINTENIR LES THERMOMETRES INSIDER TOUS LES COOLERS ET LIBERTÉS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • INSTRUCTED MANAGER TO PROPERLY ELEVATE AND COVER ALL FOOD ITEMS INSIDE THE WALK IN COOLER TO PREVENT CONTAMINATION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN THE INTERIOR OF PREP COOLERS,REACH IN COOLERS TO REMOVE SPILLS AND DEBRIS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS NEED CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
  9. Réinspection de la plainte

    0 infraction

  10. Réinspection de la plainte

    5 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED PORK 212*F, RICE 154*F. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • SEE VIOLATION # 59.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • SEE VIOLATION # 59
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • OBSERVED NON COMPLIANCE ON VIOLATION #60 VIOLATION #48,AND #51 FROM REPORT 2303276 DATE 7/24/2019. #48 OBSERVED LARGE POTS AND NO WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING.OBSERVED LARGE POTS FOR COOKING FOOD PORK/CHICKEN UNABLE TO FULLY SUBMERGE IN 3 COMPARTMENT SINK, INSTRUCTED TO PROVIDE PROPER EQUIPMENT(SMALLER POTS)ABLE TO FULLY SUBMERGE IN BASIN OF 3 COMPARTMENT SINK OR HAVE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING. #51 OBSERVED NO DIPPERWELL INSTALLED FOR HAND DIPPED ICECREAM AT THIS TIME.INSTRUCTED TO PROVIDE WITH COLD RUNNING WATER AND CONNECTED TO PROPER PLUMBING/DRAIN. PRIORITY VIOLATION 7-42-090, CITATION ISSUED.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • SEE VIOLATION #59.
  11. Plainte

    5 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED 37 1/2 DOZ OF EGGS IMPROPER TEMPERATURE 80*F. DELIVERED 7/15/2019, SITTING ON THE FLOOR OVER 2 NITE, AND A SMALL FAN SITTING ON TOP THE EGG BOXES THE EGGS WERE NOT KEPT AT PROPER TEMPERATURE 41*F, OR BELOW.PRIORITY 7-38-005 CITATION ISSUED. MANAGER DENATURED/DISPOSED OF THE 37 1/2 DOZ OF EGGS AT IMPROPER TEMPERATURE VALUE $25.00.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE REAR STORAGE AREA STORAGE SHELVES, AND BULK CONTAINERS EXTERIOR WITH SOY SAUCE ALL OVER THE SHELF, AND EXTERIOR OF CONTAINERS, INSTRUCTED TO CLEAN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • VOIR VIOLATION #60
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • VOIR LA VIOLATION #60.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED NON COMPLIANCE WITH VIOLATIONS #48, AND #51 FROM REPORT 2282694 DATE 4/5/2019, CORRECT BY DATE 7/5/2019. VIOLATION #48 SAME LARGE POTS, AND NO WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WA REWASHING OBSERVED LARGE POTS FOR COOKING FOOD CHICKEN, AND PORK UNABLE TO FULLY SUBMERGE IN 3 COMPARTMENT SINK, INSTRUCTED TO PROVIDE PROPER EQUIPMENT ABLE TO FULLY SUBMERGE IN BASIN OF 3 COMPARTMENT SINK OR HAVE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WA REWASHING. VIOLATION #51 OBSERVED NO DIPPER WELL FOR HAND DIPPED ICE CREAM AT THIS TIME, INSTRUCTED TO PROVIDE WITH COLD RUINING WATER AND CONNECTED TO PROPER PLUMBING. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED.
  12. Toiles

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUNE POLITIQUE DE SANTÉ DE L'EMPLOYÉ SUR LES PRÉMISES À CE MOMENT, INSTRUCTE POUR PROVIDER. FONDATION PRIORITAIRE 7-38-010, AUCUNE CITATION ÉLIMINÉE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. NEED DISINFECTANT RATED FOR NOROVIRUS, OR PROPER CHLORINE TEST STRIPS RANGE 1000-5000PPM.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED IN FRONT SMALL BOTTLES OF DIFFERENT FLAVORS AT DRINK STATION NOT PROPERLY LABELED TAKEN FROM ORIGINAL CONTAINER, ALSO IN THE REAR THERE IS A MIXTURE OF SPICES NOT IN ORIGINAL CONTAINER NO PROPERLY LABELED, INSTRUCTED TO LABEL ALL CONTAINERS AND PACKAGES WITH COMMON NAME/INGREDIENTS FOR THE SPICE BAGS IN REAR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHES IMPROPERLY STORED ON THE FRONT DIRNK STATION AND REAR PREP TABLE, INSTRUCTED TO STORE IN PROPER SANITIZING SOLUTIONS BETWEEN USE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED LARGE POTS FOR COOKING FOOD CHICKEN, PORK UNABLE TO FULY SUBMERGE IN 3 COMPARTMENT SINK, INSTRUCTED TO PROVIDE PROPER EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF 3 COMPARTMENT SINK OR HAVE A WRITTENPROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INTERIOR OF THE 2 DOOR FREEZER NOT CLEAN, INSTRUCTED TO CLEAN, ALSO CLEAN INTERIOR OF THE TOASTER OVEN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO DIPERWELL FOR HAND DIPPED ICE CREAM, INSTRUCTED TO PROVIDE WITH COLD RUNING WATER, AND CONNECTED TO PROPER PLUMBING.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUN CERTIFICAT DE FORMATION À L'ALLERGÈNE SUR LES PREMISES À CE MOMENT, INSTRUCTE POUR PROVIDER.
  13. Toiles

    5 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD (41/2 DOZEN EGGS ON PREP COUNTER IN CARTON AND BOWL)AT IMPROPER TEMPERATURE RANGING FROM 66-70F. MANAGER VOLUTARILY DENATURED AND DISCARDED. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER AT ALL TIMES. APPROX. WEIGHT 8LBS AND APPROX. VALUE $20.00. CRITICAL VIOLATION 7-38-005(A).
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • CLEAN/SANITIZE MULTI-USE UTENSILS AND PROPERLY STORE CLEAN AFTER USE. CLEAN SANITIZE KNIFE RACK IN PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN/SANITIZE INTERIOR BOTTOM AND LEDGING OF REFRIGERATION AND FREEZER UNITS OF HEAVILY ENCRUSTED FOOD DEBRIS AND SPILLS. CLEAN EXTERIOR OF UNITS AS WELL INCLUDING PREP TABLES AND COOKING EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS THROUGHOUT OF FOOD DEBRIS AND SPILLS AND UNDER SHELVING OF REAR DRY FOOD STORAGE AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER IN DRY FOOD STORAGE AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
  14. Réinspection des toiles

    2 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL.
    • 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 DRY STORAGE AREAS. MUST CLEAN AND SANITIZE.
  15. Toiles

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND APPROXIMATELY 30 POUNDS OF COOKED PORK BELLY INSIDE WALK IN COOLER AT 50.3F. CRITICAL VIOLATION.7-38-005A. DISPOSED OF 30 POUNDS OF PORK. VALUE AT 50 DOLLARS. INSTRUCTED MANAGEMENT TO PROPERLY COOL COOKED FOOD BEFORE STORING INSIDE COOLERS.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED ABOUT 30 FRUIT FLIES ON WALLS AT FRONT JUICE PREPARATION AREAS. MUST CLEAN AND SANITIZE JUICE PREPARATION AREAS, NOTIFY PEST CONTROL OPERATOR, AND MUST ELIMINATE FRUIT FLIES. SERIOUS VIOLATION. 7-38-020.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL.
    • 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 DRY STORAGE AREAS. MUST CLEAN AND SANITIZE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • FOODHANDLERS NOT WEARING HAIR RESTRAINTS. MUST PROVIDE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOODHANDLERS AT PREMISES WITH NO FOODHANDLER CERTIFICATES. MUST PROVIDE.
  16. Licence

    1 infraction

    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • OBSERVED NO THERMOMETERS IN THE REFRIGERATORS OR PREP COOLERS. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.

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