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TAQUERIA SAN JOSE #1

3253 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Résumé des inspections

TAQUERIA SAN JOSE #1 a été inspecté 27 fois par Chicago Department of Public Health depuis le 13 août 2010. La dernière inspection, le 10 août 2026, a relevé 4 infractions.

3 des 27 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 10 infractions relevées. 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 12 fois dans 8 inspections distinctes, la plus récente le 6 août 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 7 fois dans 5 inspections distinctes, la plus récente le 30 mai 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 5 fois dans 5 inspections distinctes, la plus récente le 10 août 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 26 septembre 2025. 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 3 fois dans 3 inspections distinctes, la plus récente le 15 mars 2024. Par exemple : GLOVES UTILISÉS EN PROPRIÉTÉ

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.

27 inspections

  1. Réinspection des toiles

    4 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE THREE-DOOR COOLER IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11: OBSERVED PLASTIC, GROCERY BAGS BEING USED TO COVER THE FOOD ITEMS INSIDE THE HOT HOLDING UNIT NEAR THE FLAT-TOP GRILL. INSTRUCTED TO REMOVE AND PROVIDE PROPER UTENSILS TO COVER FOOD ITEMS.
    • 40. FONDS PERSONNELS
      • 2-402.11: OBSERVED A FOOD HANDLER WITHOUT A HAIR RESTRAINT AND ANOTHER WITHOUT A BEARD GUARD. INSTRUCTED ALL FOOD HANDLERS MUST PROVIDE AND MAINTAIN, WHILE IN FOOD PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B): OBSERVED SLIGHT PINK RESIDUE INSIDE THE ICE MACHINE STORED AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO WASH, SANTIIZE, AND MAINTAIN.
  2. Toiles

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE COLD HOLDING UNITS. FOUND IINSIDE THE SMALL PREP COOLER IN THE REAR: DICED TOMATOES (50.8F), BEEF SAUSAGE (48.9F), BEEF TONGUE (52.F), SHRIMP (50.2F), HOT DOGS (51.1F). FOUND ISDE THE THREE DOOR COOLER IN THE REAR PREP AREA: COOKED BEEF (52.1F) AND BEEF TRIPE (51.2F). APPROXIMATELY 22LBS AT $187 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED IMPROPER TEMPERATURE OF SMALL FOOD PREP COOLER IN REAR PREP AREA AT 52.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST REACH AND MAINTAIN 41F OR BELOW. UNIT WAS TAGGED THE INITAL DAY OF INSPECTION. PLEASE SEE COMMENT SECTION FOR TAG REMOVAL. PRIORITY 7-38-005, CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE THREE-DOOR COOLER IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED PLASTIC, GROCERY BAGS BEING USED TO COVER THE FOOD ITEMS INSIDE THE HOT HOLDING UNIT NEAR THE FLAT-TOP GRILL. INSTRUCTED TO REMOVE AND PROVIDE PROPER UTENSILS TO COVER FOOD ITEMS.
    • 40. FONDS PERSONNELS
      • OBSERVED A FOOD HANDLER WITHOUT A HAIR RESTRAINT AND ANOTHER WITHOUT A BEARD GUARD. INSTRUCTED ALL FOOD HANDLERS MUST PROVIDE AND MAINTAIN, WHILE IN FOOD PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SLIGHT PINK RESIDUE INSIDE THE ICE MACHINE STORED AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO WASH, SANTIIZE, AND MAINTAIN.
  3. Plainte

    8 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. MANAGER ARRIVED ON SITE DURING THE WALK THROUGH OF THE FACIITY. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURE OF STEAK. FOUND COOKED STEAK NOT IN A HOT HOLDING UNIT AT 71.8F IN THE REAR PREP AREA WITH NO TIME/TEMPERATURE LOG BOOK PROVIDED. INSTRUCTED TO MAINTING A HOT HOLDING TEMPERATURE OF 135F OR ABOVE FOR TCS FOODS. APPROXIMATELY 13LBS AT $51 WORTH OR PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND BIG CONTAINERS OF REFRIED BEANS (51.7F) AND SHREDDED CHEESE (55.8F). INSTRUCTED TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES FOR TCS FOODS. APPROXIMATELY 21LBS AT $87 WORTH OF PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED A SPRAY BOTTLE WITH OIL IN THE REAR PREP AREA AND GLASS CONTAINERS AND SQUIRT BOTTLES AT THE FRONT SERVICE COUNTER/ PREP AREA NOT LABELED. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A SMALL OPENING AT THE BOTTOM OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL OPENING AND MAINTAIN.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED THE ICE SCOOP IMPROPERLY STORED ON THE PREP TABLE AT THE FRONT SERVICE/FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE IN A FOOD GRADE BIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED IMPROPER USE OF YELLOW WIPING CLOTH. OBSERVED FOOD HANDLER WIPE HANDS ON WIPING CLOTH THROUGHOUT DISHWAHSING PROCCESS AND PLACE WIPING CLOTH ON TABLE BEHIND WAREWAHSING SINK. INSTRUCTED TO PUT MENTIONED WIPING CLOTH IN THE DIRTY PILE AND TO NEVER WIPE HANDS ON WIPING CLOTH AND REUSE TO WIPE SURFACES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SLIGHT FOOD CRUMBS IN THE CREVICES ALONG THE WALLS IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Toiles

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE (PIC) HAS NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER'S (CFM) CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CFM CERTIFICATE AT ALL TIMES. VIOLATION WRITTEN ON VIOLATION #2
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CHICAGO CFM ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. BEEF, CHICKEN, BEANS, ETC.) INSTRUCTED TO HAVE A CFM ON SITE WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM OF SANITIZING AGENT USED) WHEN NOT IN USE. MAINTAIN SAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CAN OPENER IN FOOD PREP AREA WITH A THICK BUILD UP OF FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CAN OPENER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • WORN/DAMAGED RUBBER GASKETS ON 2-DOOR COOLER BY THE COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE GASKETS AND MAINTAIN GOOD REPAIR. -RUSTY STORAGE RACKS IN THE FOOD PREP AREA BY THE 3-COMP. SINK AND PREP TABLE. INSTRUCTED TO REMOVE RUST FROM STORAGE RACK OR REPLACE TO MAINTAIN A RUST FREE, SMOOTH AND EASILY CLEANABLE SURFACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE INTERIOR OF OF THE REACH IN COOLERS BY THE COOKING EQUIPMENT WITH DIRT AND FOOD DEBRIS ON THE LOWER SURFACES AND RUBBER GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOLERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • THE FLOORS UNDER THE COOKING/COOLING EQUIPMENT AND IN THE CORNERS IN THE PREP/BASEMENT AREA WITH DIRT, GREASE/FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN FLOORS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WATER STAINED CEILING TILES IN THE DINING AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN STAIN FREE CEILING TILES.
  5. Réinspection des toiles

    0 infraction

  6. Réinspection des toiles

    3 infractions

    • 46. GLOVES UTILISÉS EN PROPRIÉTÉ
      • 3-304.15(B-D) OBSERVED FOOD HANDLERS NOT USING FOOD-GRADE DISPOSABLE GLOVES TO HANDLE READY-TO-EAT FOODS. INSTRUCTED TO TRAIN ALL FOOD HANDLERS ON PROPER GLOVE USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED FLOORS WITH ACCUMULATED FOOD AND GREASE DEBRIS LOCATED UNDER THE FLATTOP GRILL. INSTRUCTED TO CLEAN.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • 8-404.13(B:3) OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2590705 DATED 3/8/24; 25-3-603.11: **PF** (A) If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the LICENSE HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶ (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. - (B) DISCLOSURE shall include: (1) description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. - (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE PHYSICAL AND BOARD MENU FOR ALL ITEMS THAT CAN ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE BY PROVIDING AN ASTERISK (*) NEXT TO ANY ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW SUCH AS EGG ITEMS AND REMINDER ON THE PHYSICAL AND BOARD MENU THAT STATES, "THESE ITEMS ARE COOKED TO ORDER, CONSUMING UNDERCOOKED OR RAW ITEMS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS" FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW SUCH AS THE EGG ITEMS. PRIORITY VIOLATION. CITATION ISSUED 7-42-090.
  7. Toiles

    6 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • 3-301.11(B) OBSERVED A MALE FOOD HANDLER PLATING READY-TO-EAT FOOD (TOMATOES, CHEESE) WITH HIS BARE HANDS. INSTRUCTED NEVER TO ALLOW BARE-HAND CONTACT WITH ANY READY-TO-EAT FOODS. INSTEAD, THE FOOD HANDLERS MUST USE FOOD-GRADE DISPOSABLE GLOVES. SPOONS OR TONGS TO HANDLE ALL READY-TO-EAT FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-601.11(A) OBSERVED A BLACK SUBSTANCE DRIPPING ONTO THE ICE LOCATED ON THE ICE MAKER PART IN THE ICE MACHINE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCARD ICE AND CLEAN AND SANITIZE THE ENTIRE ICE MACHINE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE PHYSICAL AND BOARD MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE PROPERLY TO TAKE FOOD TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 46. GLOVES UTILISÉS EN PROPRIÉTÉ
      • 3-304.15(B-D) OBSERVED FOOD HANDLERS NOT USING FOOD-GRADE DISPOSABLE GLOVES TO HANDLE READY-TO-EAT FOODS. INSTRUCTED TO TRAIN ALL FOOD HANDLERS ON PROPER GLOVE USE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED FLOORS WITH ACCUMULATED FOOD AND GREASE DEBRIS LOCATED UNDER THE FLATTOP GRILL. INSTRUCTED TO CLEAN.
  8. Toiles

    1 infraction

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND IMPROPER COLD HOLDING TEMPERATURES OF COOKED BEANS, COOKED CHICKEN, COOKED RICE, AND SHRIMP AT TEMPERATURES RANGING FROM 51F - 46F LOCATED IN REACH IN COOLER. INSTRUCTED MANAGER TO DISCARD AND DENATURE 40 LBS OF FOOD AT $300 AT THE TIME OF INSPECTION. INSTRUCTED MANAGER TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  9. Toiles

    6 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS BEING USED AND THEN PLACED ON COUNTER. INSTRUCTED THAT ALL WIPING CLOTHS NEED TO BE IN A SANITIZING SOLUTION BETWEEN USE TO HELP PREVENT POSSIBLE CROSS CONTAMINATION OF SURFACES BEING USED ON.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED GROCERY BAGS BEING USED TO STORE BREAD INSIDE THE THREE DOOR REFRIGERATOR IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE AND USE ONLY FOOD GRADE STORAGE BAGS FOR ANY FOODS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE MICROWAVE IN THE REAR FOOD PREP AREA WITH A BUILD UP OF SPILLAGE AND FOOD DEBRIS INSIDE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INSIDE OF THE REFRIGERATION UNITS IN THE REAR FOOD PREP AREA WITH A BUILD UP OF FOOD DEBRIS AND FOOD STAINS ON THE DOOR, INSIDE THE DOOR AND ON THE FLOOR OF THE UNITS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • UNABLE TO LOCATE BACK FLOW DEVICE FOR ICE MACHINE IN FRONT FOOD SERVICE AREA. INSTRUCTED TO LOCATE AND PROVIDE SOME FORM OF PROOF THAT IT IS THERE VIA PICTURE OR SHOWING BY PULLING UNIT OUT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOORS IN THE FRONT SERVICE AREA UNDER COUNTER UNITS AND EQUIPMENT WITH A BUILD UP OF DIRT AND FOOD DEBRIS. ALSO OBSERVED THE REAR FOOD PREP AREA WITH A BUILD UP OF FOOD DEBRIS, FOOD STAINS AND SPLATTERS, AS WELL AS DIRT AND GREASE BUILD UP ON THE WALLS AND FLOORS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN ALL AREAS.
  10. Toiles

    8 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-602.11(B-E) OBSERVED THE INTERIOR OF THE ICE MACHINE WITH AN ACCUMULATED BROWNISH SUBSTANCE. OBSERVED A STAINED CUTTING BOARD. INSTRUCTED TO CLEAN ALL.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, PORK) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE 3 DOOR PREP COOLER AND ONE DOOR PREP COOLER; 5 LBS OF PORK AT 88F, 7 LBS OF BEEF AT IMPROPER TEMPERATURES RANGING FROM 51F-58F, CHORIZO PORK AT 51F AND DICED TOMATOES AT 50F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO LABEL.
    • 40. FONDS PERSONNELS
      • 2-402.11 OBSERVED THE MANAGER WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) OBSERVED MINOR FOOD DEBRIS INSIDE OF THE REFRIGERATION UNITS, INSIDE OF THE FRYER AND OVEN AND ON THE FLAT TOP GRILL. INSTRUCTED TO CLEAN ALL.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 IL EST IMPOSSIBLE D'INSTALLER LA SOLUTION DE RECHANGE À LA MACHINE ICE. INSTRUCTION DE LIEU.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 N'A OBSERVÉ AU-DELÀ DE LA CHAMBRE DE CHAMBRE DES FEMMES. INSTRUCTION DE PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS UNDER AND AROUND ALL EQUIPMENT AND ON SHELVES IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN.
  11. Toiles

    11 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, INSTRUCTED TO PROVIDE. NEED DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED VARIETY OF PREPARED FOODS HELD FOR MORE THAN 24HOURS WITH OUT PROPER LABELING/DATE MARKING.INSTRUCTED TO CLEARLY DATE OR DATE WHICH THE FOOD SHALL BE COMSUMED, SOLD OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41*F OR LESS FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO DISCLOSURE, OR REMINDER ON THE PREMISES MENU AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHES IMPROPERLY STORED ON THE COUNTER, AND PREP TABLE, INSTRUCTED ON PROPERLY IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE #10 CAN OPENER NOT CLEAN, INSTRUCTED TO CLEAN,SANITIZE, AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ALUMINUM FOIL ON THE FRONT STORAGE SHELVES, INSTRUCTED TO REMOVE, AND MAINTAIN. ALSO CLEAN FRONT 2 DOOR COOLER FAN GUARD COVER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE REAR WALL BEHING THE REFRIED BEANS NOT CLEAN, INSTRUCTED TO CLEAN/REMOVE FOOD DEBRIS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED THE FRONT LIGHT SHIELDS AND THE REAR PREP AREA LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN ALL LIGHT SHIELDS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED TWO EMPLOYEES WITHOUT VALID FOOD HANDLERS CERTIFICATES, INSTRUCTED TO PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVÉ AUCUN CERTIFICAT DE FORMATION À L'ALLERGÈNE SUR LES PREMISES À CE MOMENT, INSTRUCTE POUR PROVIDER.
  12. Toiles

    2 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • PROPERLY CLEAN/SANITIZE AND STORE KNIVES AND OTHER MULTI-USE UTENSILS AFTER USE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN/SANITIZE INTERIOR BOTTOM CABINET OF FRYER, EXTERIOR OF FRYER AND GRILL, INTERIOR OF REFRIGERATION UNIT.
  13. Réinspection des toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, GRILL, DEEP FRYER, MICROWAVE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE ACCUMULATED FOOD DEBRIS ON THE FLOOR UNDER THE STOVE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE WALL BEHIND THE GRILL.
  14. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 55.4F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED CHICKEN AT 53.6F, SALSA AT 51.3F, BEEF AT 48.2-52.9F, PORK AT 51.8F, CHEESE AT 48.2F, CUT TOMATOES AT 49.1F, EGGS AT 47.7F, SHRIMP AT 63.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 40# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, GRILL, DEEP FRYER, MICROWAVE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE ACCUMULATED FOOD DEBRIS ON THE FLOOR UNDER THE STOVE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE WALL BEHIND THE GRILL.
  15. Plainte

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE 3 DOOR REFRIGERATOR AND PREP COOLER WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. OBSERVED DRY STORAGE (BREADING) IN A BULK CONTAINER WITH LABEL. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED SHELVES WITH RUST LOCATED IN THE 3 DOOR REFRIGERATOR. INSTRUCTED TO REMOVE RUST AND MAINTAIN. OBSERVED CARDBOARD BEING USED AS A SHELF LINER UNDER BOTH PREP TABLES LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED A STAINED CUTTING BOARD ATTACHED TO THE 3 DOOR PREP COOLER. INSTRUCTED TO REMOVE STAINS OR REPLACE. OBSERVED ICE MACHINE INTERIOR WITH A BROWNISH SUBSTANCE. OBSERVED INSIDE OF THE FRYER WITH ACCUMULATED GREASE AND FOOD DEBRIS. OBSERVED INSIDE OF REFRIGERATOR WITH MINOR FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FLOORS THRU OUT FOOD PREP WITH ACCUMULATED FOOD DEBRIS UNDER HEAVY EQUIPMENT, ALONG THE WALLS AND IN ALL CORNERS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED CLUTTER (OLD EQUIPMENT AND TOOLS) IN THE BASEMENT. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN.
  16. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED THE LIGHT SHIELDS IN THE FRONT DINING AND REAR PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN, ALSO CLEAN FRONTCEILING VENTS DUSTY.
  17. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • OBSERVED THE THREE DOOR COOLER IN THE REAR NOT MAINTAINED, TEMPERATURE 51.8*F, WITH ICE BUILD UP ON THE COMPRESSOR. COOLER TAGGED, AT THIS TIME DO NOT USE, MUST BE 40*F OR BELOW. CRITICAL VIOLATION 7-38-005a
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT THE FOLLOWING INCORRECT TEMPERATURES DURING STORAGE. 1 LB. SHRIMP 52.1*F,3 LB SALSA 51.8*F,5 LBS. CUT TOMATOES 50.9*F, 4 LBS HOT DOGS 50.3*F, 10 LBS COOKED CHICKEN FROM 55.1*F-60*F, AND 20LBS COOKED RICE FROM 6/25/2016 FROM 62.7*F-90.3*7 CRITICAL VIOLATION 7-38-005a.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY COOLER STORAGE RACKS IN THE REAR 3 DOOR COOLER, INSTRUCTED TO REMOVE RUST/OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE INTERIOR OF THE REAR 3 DOOR COOLER NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN AND SANITIZE ALL REAR PREP AREA CUTTING BOARDS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED THE LIGHT SHIELDS IN THE FRONT DINING AND REAR PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN, ALSO CLEAN FRONT CEILING VENTS DUSTY.
  18. Réinspection de la plainte

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REMOVE PLUMBERS PUTTY INSIDE FRONT EXPOSED SINK.
  19. Plainte

    4 infractions

    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TO PROPERLY TEST SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1546509 ON 5-28-15 34-REMOVE WATER SPILLS ON FLOOR IN BASEMENT. CLEAN FLOOR AND PALLET IN REAR PREP AREA. 35-REPLACE STAINED CEILING TILES IN DISHWASHING AREA. 38- REPAIR LEAKING DRAINPIPE UNDER FRONT EXPOSED SINK. 43-STORE WASH CLOTHS IN SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, BEVEERAGE MACHINES, AND NOZZLES IN FRONT JUICE PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING DRAINPIPE UNDER SINK IN WOMEN WASHROOM. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. REMOVE TOWEL AND PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REMOVE PLUMBERS PUTTY INSIDE FRONT EXPOSED SINK.
  20. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL ALL BULK CONTAINERS IN PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, COOKING EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REMOVE WATER SPILLS ON FLOOR IN BASEMENT. CLEAN FLOOR AND PALLET IN REAR PREP AREA(GREASE SPILLS).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE STAINED CEILING TILES IN DISHWASHING AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING DRAINPIPE UNDER FRONT EXPOSED SINK.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • STORE ICE SCOOP HANDLE UP OR IN SANITARY CONTAINER TO PREVENT BARE HAND CONTACT. STORE WASH CLOTHS IN SANITIZING SOLUTION.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • PROVIDE ALIMENTAIRE CERTIFICATS POUR TOUS LES EMPLOYÉS.
  21. Réinspection des toiles

    0 infraction

  22. Toiles

    9 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND THE FRONT ENTRANCE DOOR AND THE REAR DOOR TO THE BASEMENT STORAGE AREAS NOT RODENT-PROOFED APPROXIMATELY 2 INCHES MODE OF ENTRY. ALSO,FOUND APPROXIMATELY 20 RODENT RAT DROPPINGS ON CLUTTERED BUILDING,JUNKED MATERIALS STORED BENEATH THE STAIRCASE PORCH AREA LEADING TO THE BASEMENT.INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS, REMOVE SAID CLUTTERED CONDITIONS AND MAKE SAID DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY.A PEST CONTROL SERVICE IS NOW RECCOMENDED.SERIOUS VIOLATION 7-38-020.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS AS REQUIRED. SERIOUS VIOLATION 7-42-010(B).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled. White dry bulk food containers must be labeled.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • SIDES OF HOT COOKING EQUIPMENTS,UPPER PANEL OF ICE MAKER,INTERIOR COMPARTMENT OF DEEP FRYER,INTERIOR/EXTERIOR OF COOLERS,HOOD/FILTERS ALL SAID REQUIRE A DETAIL CLEANING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ARE DIRTY BENEATH THE KITCHEN COOKING EQUIPMENTS,CLEAN FLOORS IN DETAIL THROOUGHOUT INCLUDING THE BASEMENT AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE WATER STAINED CEILING TILES IN KITCHEN AREAS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE,MAINTAIN ADEQUATE SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THERMOMETER INSIDE THE 1 DOOR FOOD PREP COOLER. NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE PIECES OF UNUSED KITCHEN EQUIPMENTS STORED IN BASEMENT DUE TO POTENTIAL PEST HARBORAGE.
  23. Plainte

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM CABINET OF FRYER, EXTERIOR OF FRYER AND GRILL, INTERIOR OF REFRIGERATION UNIT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOOR UNDER COOKING EQUIPMENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • VENTILATION SYSTEM ABOVE COOKING EQUIPMENT NOT BLOWING AT FULL FORCE; INSTRUCTED TO HAVE CLEANED AND/OR SERVICED SO THAT UNIT IS WORKING PROPERLY.
  24. Plainte

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • THE KNIFE HOLDER AND KNIVES INSIDE ARE FULL OF FOOD; WASH, RINSE AND SANITIZE ALL UTENSILS PRIOR TO STORAGE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • THE METAL SHELVING HAS GREASY BUILDUP AND THE LOWER SHELVES HAVE CARDBOARD LINERS, CLEAN THE SHELVING IN DETAIL AND REMOVE UNSANITARY CARDBOARD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • THE FLOOR OF THE STORAGE ROOM HAS SPILLED RICE AND BEANS, CLEAN THE FLOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE VENTILATION HOOD ABOVE THE GRILL IS GREASY AND APPEARS TO BE DRAWING VERY LITTLE AIR OUT, CLEAN AND REPAIR THE VENTILATION SO IT IS WORKING PROPERLY.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • THE ICE SCOOP WAS LEFT INSIDE THE ICE BIN, Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
  25. Réinspection des toiles

    0 infraction

  26. Toiles

    5 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AT THE EXPOSED HAND SINK IN THE PREP AREA. INSTRUCTED TO PROVIDE. NOTE MANAGER PROVIDED SAME. CRITICAL CITATION GIVEN 7-38-030 COURT DATE 04/28/2011 9:00AM ROOM 112 AT 400 WEST SUPERIOR CHICAGO IL OR YOU MAY PAY THE FINE BY MAIL SEE THE BACK OF THE TICKET.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. THE FRONT DOOR NOT TIGHT FITTING OR RODENT PROOFED HAS A ONE INCH GAP AT THE BOTTOM OF THE DOOR. INSTRUCTED TO MAKE THE DOOR TIGHT FITTING AND RODENT PROOFED. SERIOUS CITATION GIVEN 7-38-020. COURT DATE 04/28/2011 9:00AM ROOM 112 AT 400 WEST SUPERIOR CHICAGO,IL OR YOU MAY PAY THE FINE BY MAIL SEE THE BACK OF THE TICKET.
    • 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. ICE MACHINE IN FRONT AREA IS MISSING THE DOOR. INSTRUCTED TO REPLACE SAME.
    • 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 COOKING EQUIPMENT, HOOD AND FILTERS NOT CLEAN. 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. THE FLOOR IN THE PREP AREA IS NOT CLEAN THICK WITH GREASE BUILDUP. INSTRUCTED TO CLEAN AND CHANGE MOP HEADS OFTEN.
  27. Plainte

    8 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS INSIDE UPRIGHT REFRIGERATOR IN KITCHEN AT IMPROPER TEMPERATURES: 5LBS OF COOKED BEANS, 5LBS. OF GROUND BEEF, 5LBS. OF MEXICAN CHEESE, 5LBS. OF CHICKEN SOUP, 3 LARGE COOKED PORK TONGUES, AND 5LBS. OF COOKED RICE AT 49.6-65.6F. PRODUCTS PREPARED, COOLED, AND STORED INSIDE PLASTIC CONTAINERS WITH LIDS SINCE 08/12/10. INSTRUCTED TO PROPERLY COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. CRITICAL 7-38-005(A) ISSUED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT APPROXIMATE VALUE $275.00.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE NOR VALID CITY OF CHICAGO FOOD SERVICE CERTIFICATE POSTED ON SITE WHILE POTENTIALLY HAZARDOUS FOODS PREPARED(BEANS, RICE, BEEF.) INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AND POST VALID CERTIFICATE ON SITE. SERIOUS 7-38-012 ISSUED.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL PREPARED AND COOKED FOOD PRODUCTS IN REFRIGERATION UNIT.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE CARDBOARD, ALUMINUM, CLOTH, PLASTIC LINING FROM PREP SHELVES AND BOTTOM OF PREP TABLES. REPAIR GASKET AT UPRIGHT REFRIGERATOR AND PROVIDE HANDLE AT SALSA REFRIGERATOR. PROVIDE SCREEN FOR WINDOW IN WOMEN TOILET ROOM.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN VENTILATION HOOD FILTERS, FAN GRIDS INSIDE REFRIGERATION UNITS, INTERIOR OF HAND WASH SINK AT PREP AREAS, INTERIOR OF FRYER, INTERIOR OF PREP REACH-IN COOLER, AND CUTTING BOARDS.
    • 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. REPAIR CRACKED FLOOR TILE IN MENS TOILET ROOM, PROVIDE FLOOR TILES FOR MISSING SECTIONS IN DINING AREA AT SEATING BOOTHS, CLEAN FLOORS THROUGHOUT 1ST. FLOOR AND BASEMENT. SEAL OPENINGS AT FLOOR IN BASEMENT. CLEAN FLOOR DRAINS IN BASEMENT. REMOVE CIGARETTE BUTTS FROM BASEMENT FLOORS AND REAR STORAGE AREA.
    • 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. REPLACE WATER DAMAGED CEILING PANELS IN DINING AND PREP AREAS. SEAL OPENINGS AROUND PIPING AND CONDUITS BY SALSA REFRIGERATOR AND BY ANSEL UNIT ABOVE PREP COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED ITEMS AT REAR STORAGE AREA AND BASEMENT/ORGANIZE CLUTTER AT REAR STORAGE AREA AND MOPS/BROOMS IN WOMENS TOILET ROOM.

Établissements inspectés à proximité

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