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TAWAKKUL RESTAURANT

6410-12 N CLAREMONT AVE, CHICAGO, IL 60645 · Restaurant

Résumé des inspections

TAWAKKUL RESTAURANT a été inspecté 21 fois par Chicago Department of Public Health depuis le 16 janvier 2020. La dernière inspection, le 30 juillet 2026, a relevé 2 infractions.

5 des 21 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 5 inspections et 33 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Ravageurs.

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

Ce que signifient ces constats

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

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 16 fois dans 7 inspections distinctes, la plus récente le 25 février 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 10 fois dans 7 inspections distinctes, la plus récente le 17 février 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 7 fois dans 7 inspections distinctes, la plus récente le 22 juillet 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 4 inspections distinctes, la plus récente le 17 février 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 26 mai 2021. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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.

21 inspections

  1. Réinspection de la plainte

    2 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND BULK FOOD NOT LABELED.(FLOUR,GRAIN,SPICES,ETC.)MUST LABEL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN BEHIND AND UNDER EQUIPMENT THROUGHOUT.MUST CLEAN.
  2. Plainte

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND BULK FOOD NOT LABELED.(FLOUR,GRAIN,SPICES,ETC.)MUST LABEL.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND 2 LIVE ROACHES ON WALLS BY DISHWASHING AREAS.PRIORITY FOUNDATION.CITATION ISSUED.7-38-020A.MUST NOTIFY PEST CONTROL OPERATOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND FOLLOWING NOT CLEAN:INTERIOR OF COOLERS, INTERIOR OF MICROWAVES, SHELVING UNITS, COOKING EQUIPMENT, AND SINKS.MUST CLEAN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN.PRIORITY FOUNDATION. CITATION ISSUED.7-38-020B.MUST CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN BEHIND AND UNDER EQUIPMENT THROUGHOUT. MUST CLEAN.
  3. Réinspection de la plainte

    8 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES AND FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES AND FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED RUSTY AND DIRTY SHELVES THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED HEAVY GREASE, DIRT AND GRIME INSIDE COOKING EQUIPMENT, SHELVES AND STORAGE UNITS THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- --FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE PREP AREA ENCRUSTED WITH THICK GREASE AND GRIME. --FLOORS UNDERNEATH THE 3 COMPARTMENT SINK WITH DIRT AND STANDING WATER, DIRTY POTS AND PANS. ---WALLS AND CEILINGS THROUGHOUT THE KITCHEN PREP AREA WITH DIRTY, DUST AND FOOD STAINS AND PARTICLES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSCRIPTION DE LEURS DIRTS ET DE GRANDES ACCUMULATIONS, SUR LES PIÈCES ET LES CONDUITS ET SUR LES EDGES DE L'ÉQUIPEMENT DE COOKAGE DE L'HÔTE D'EXPORTATION. INSTRUMENTS POUR DÉTAILLER LES FEUILLES ET LES PRINCIPAUX HÔTELS, FILS ET PIPES/CONDUITS.
  4. Plainte

    18 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-PASTA 45F, CHICKEN 50F, BEEF STEW 44.9F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $450.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE. SUCH FOOD SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED OVER 50 MICE DROPPINGS ON FLOOR AND SHELVING AT THE KITCHEN PREP AREA BY THE STOVE. ALSO NOTED SOME BOXES OF CUTLERY (UNUSED) BEING GNAWED INTO. NO FOOD PACKAGES WERE GNAWED INTO. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD CONTAINERS STORED ON FLOOR AT THE KITCHEN PREP AREA AND WAITER STATION. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • DIRTY WIPING CLOTS NOTED SUR LES TABLEAUX DE PRÉPÔT AUX ZONES DE PRÉPÔT ET DE PRÉPÔT ARRIÈRE. PAS CORRECTEMENT. INSTRUMENTS POUR CONSERVER PROPRIÉTÉMENT TOUS LES DÉCHETS DANS UNE SOLUTION DE SANITISATION, PARTICULIÈREMENT EN CAS DE NON-UTILISATION
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • NOTED BOXES OF UNSED KITCHENWARE (SILVERWARE) STILL INSIDE BOXES GNAWED INTO BY PEST. INSTRUCTED TO CLEAN AND SANITIZE SILVERWARE BEFORE USE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES AND FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES AND FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED RUSTY AND DIRTY SHELVES THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • NOTED HEAVY GREASE, DIRT AND GRIME INSIDE COOKING EQUIPMENT, SHELVES AND STORAGE UNITS THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- --FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE PREP AREA ENCRUSTED WITH THICK GREASE AND GRIME. --FLOORS UNDERNEATH THE 3 COMPARTMENT SINK WITH DIRT AND STANDING WATER, DIRTY POTS AND PANS. ---WALLS AND CEILINGS THROUGHOUT THE KITCHEN PREP AREA WITH DIRTY, DUST AND FOOD STAINS AND PARTICLES. MUST UPGRADE HOUSE KEEPING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS UNUSED EQUIPMENT AND IN FOOD/DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSCRIPTION DE LEURS DIRTS ET DE GRANDES ACCUMULATIONS, SUR LES PIÈCES ET LES CONDUITS ET SUR LES EDGES DE L'ÉQUIPEMENT DE COOKAGE DE L'HÔTE D'EXPORTATION. INSTRUMENTS POUR DÉTAILLER LES FEUILLES ET LES PRINCIPAUX HÔTELS, FILS ET PIPES/CONDUITS.
  5. Plainte

    0 infraction

  6. Plainte abrégée

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED STANDING WATER AND ACCUMULATED DIRT BUILD UP ON FLOOR AT BOTH WASHROOMS AND FOOD/DIRT BUILD UP ON FLOOR AT SITTING AREAS. INSTRUCTED MANAGER MUST DETAIL CLEAN FLOORS THROUGHOUT WASHROOMS AND SITTING AREAS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
  7. Plainte

    15 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES THROUGHOUT THE PREP AREA. COOKED RICE AT 125F IN A LARGE COVERED POT, COOKED LAMB IN A LARGE COVERED POT UNDER THE COOKED RICE ON THE FLOOR AT 108.3F. COOKED PEANUT AND CURRY SAUCE IN A COVERED LARGE POT ON SHELVING IN THE REAR PREP AT 59.1F. REVIEWED HOT HOLDING REQUIREMENTS. FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES. YOGURT IN INDIVIDUAL TOGO CONTAINERS IN A LARGE BUS PAN ON SHELVING IN THE REAR KITCHEN AT 55.4F, RAW CHICKEN INSIDE A PLASTIC GROCERY BAG IN THE TALL REACH-IN COOLER AT 47.4F, ALL DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #21 FOR CITATION.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED PREPARED TCS FOODS IN VARIOUS COOLERS, HELD OVERNIGHT, NOT PROPERLY DATE LABELED WITH EXPIRATION DATES. NO DATES OR LABELS OF ANY KIND ON PREPARED FOODS SUCH AS COOKED RICE, ASSORTED COOKED MEATS AND SAUCES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. FONDS PERSONNELS
      • ALL FOOD HANDLERS/FOOD PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS INCLUDING BEARD RESTRAINTS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • EXTREMELY SOILED WIPING CLOTHS THROUGHOUT THE KITCHEN ON PREP SURFACES. MUST STORE ALL WIPING CLOTHS IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED EXTREMELY DIRTY KNIVES AND UTENSILS BEING IMPROPERLY STORED ON DIRTY TABLES AND SHELVING. INSTRUCTED TO STORE IN CLEAN CONTAINERS AND IN CLEAN KNIFE HOLDER.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • ALL TO GO FOOD CONTAINERS THROUGHOUT MUST BE STORED INVERTED.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • TOUS LES ÉLÉMENTS ENTREPOSÉS PAR L'INSTALLATION DOIVENT ÊTRE ÉVACUÉS DES FLOTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • : MUST NOT USE PLASTIC GARBAGE BAGS FOR FOOD STORAGE INSIDE THE COOLERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR FOODS OR ANY STORED ITEMS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY.MUST REMOVE TO BE SMOOTH AND CLEANABLE.----NOTED DIRTY, FOOD ENCRUSTED SHELVING THROUGHOUT THE FACILITY. MUST CLEAN AND MAINTAIN.---NOTED RAW WOODEN SHELVING THROUGHOUT THE KITCHEN. INSTRUCTED TO PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE FOLLOWING EQUIPMENT NOTED EXTREMELY DIRTY WITH FOOD DEBRIS AND GREASE: INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT. INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS. MUST CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED DIRTY FOOD AND GREASE SPLATTERED WALLS THROUGHOUT THE KITCHEN, FOOD STORAGE AREAS, ENTRANCE TO MOP SINK ROOM.----NOTED DIRTY FLOORS THROUGHOUT THE FACILITY.-----EXCESSIVE DUST ON CEILING VENTILATION COVER IN THE WASHROOM. INSTRUCTED TO CLEAN ALL AND MAINTAIN.---NOTED WATER DAMAGED CEILING TILES THROUGHOUT THE FACILITY IN VARIOUS AREAS. INSTRUCTED TO REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED MISSING/DAMAGED TILES SURROUNDING THE WASH BASIN OF THE HALLWAY HAND WASHING SINK. MUST REPLACE/REPAIR.
  8. Plainte

    21 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. THE PERSON IN CHARGE WITH AN EXPIRED SANITATION CERTIFICATE WAS TELEPHONED AT THE INITIAL INSPECTION AND ARRIVED LATER DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED THE PREP/DISH HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY A LARGE GARBAGE CAN AND LARGE OVERSIZED POTS ON THE CAN. EMPLOYEE REMOVED. SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED EMPLOYEE WASHING DISHES/POTS/UTENSILS AT THE THREE COMPARTMENT SINK WITH SOAPY WATER ONLY. SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE AND NOT SANITIZING THE WASHED DISHWARES. REVIEWED PROPER SANITIZING AND SINK SET UP. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • NOTED THE FOLLOWING COOKED TCS FOODS NOT HELD AT PROPER HOT HOLDING TEMPERATURES:TOMATO BASED SAUCE 57.5F, COOKED LAMB 52.3, CHICKEN 62.6F, COOKED RICE 103.8F. FOODS STORED IN POTS ON PREP TABLES, UNLIT STOVES. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED THE FOLLOWING TCS FOODS NOT PROPERLY MAINTAINED AT COLD TEMPERATURE OF 41F OR BELOW: COOKED RICE INSIDE A COOLER AT 45.3F, EGGS ON SHELVING IN THE REAR PREP AREA AT 56.1F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 FOR CITATION.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED PREPARED TCS FOODS IN VARIOUS COOLERS, HELD OVERNIGHT, NOT PROPERLY DATE LABELED WITH EXPIRATION DATES. NO DATES OR LABELS OF ANY KIND ON PREPARED FOODS SUCH AS COOKED RICE, ASSORTED COOKED MEATS AND SAUCES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • MUST NOT STORE CLEAN UTENSILS/POTS/PANS ABOVE THE MOP SINK.
    • 40. FONDS PERSONNELS
      • ALL FOOD HANDLERS/FOOD PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS INCLUDING BEARD RESTRAINTS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • EXTREMELY SOILED WIPING CLOTHS THROUGHOUT THE KITCHEN ON PREP SURFACES. MUST STORE ALL WIPING CLOTHS IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED EXTREMELY DIRTY KNIVES AND UTENSILS BEING IMPROPERLY STORED ON DIRTY TABLES AND SHELVING. INSTRUCTED TO STORE IN CLEAN CONTAINERS AND IN CLEAN KNIFE HOLDER.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • ALL TO GO FOOD CONTAINERS THROUGHOUT MUST BE STORED INVERTED.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • TOUS LES ÉLÉMENTS ENTREPOSÉS PAR L'INSTALLATION DOIVENT ÊTRE ÉVACUÉS DES FLOTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR FOODS OR ANY STORED ITEMS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC GARBAGE BAGS FOR FOOD STORAGE INSIDE THE COOLERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE FOLLOWING EQUIPMENT NOTED EXTREMELY DIRTY WITH FOOD DEBRIS AND GREASE: INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT. INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS. MUST CLEAN AND MAINTAIN ALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY.MUST REMOVE TO BE SMOOTH AND CLEANABLE.----NOTED DIRTY, FOOD ENCRUSTED SHELVING THROUGHOUT THE FACILITY. MUST CLEAN AND MAINTAIN.---NOTED RAW WOODEN SHELVING THROUGHOUT THE KITCHEN. INSTRUCTED TO PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED DIRTY FOOD AND GREASE SPLATTERED WALLS THROUGHOUT THE KITCHEN, FOOD STORAGE AREAS, ENTRANCE TO MOP SINK ROOM.----NOTED DIRTY FLOORS THROUGHOUT THE FACILITY.-----EXCESSIVE DUST ON CEILING VENTILATION COVER IN THE WASHROOM. INSTRUCTED TO CLEAN ALL AND MAINTAIN.---NOTED WATER DAMAGED CEILING TILES THROUGHOUT THE FACILITY IN VARIOUS AREAS. INSTRUCTED TO REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED MISSING/DAMAGED TILES SURROUNDING THE WASH BASIN OF THE HALLWAY HAND WASHING SINK. MUST REPLACE/REPAIR.
  9. Réinspection de la plainte

    0 infraction

  10. Plainte

    2 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 40 LIVE SMALL FLIES AT DISHWASH AREA AND PREP AREA. INSTRUCTED MANAGER MUST REMOVE ALL SMALL FLY ACTIVITY BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(A). ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED STANDING WATER ON FLOOR AROUND DISHWASH AREA. MUST KEEP FLOOR DRY/CLEAN THROUGHOUT.
  11. Réinspection de la plainte

    4 infractions

    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-301.12 INSTRUCTED PROVIDE 3 WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL HANDSINK CABINET INSIDE (2) WASHROOMS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 FOUND EXPIRED APPROVED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.
  12. Plainte

    16 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK (PREP, WASHROOMS, DINING ROOM)
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOODS STORED IN POTS ON TOP OF THE PREP TABLE IN THE KITCHEN AT IMPROPER TEMPERATURE REQUIREMENTS. NOTED INTERNAL TEMPERATURE OF COOKED LAMB (COOKED FROM LAST NIGHT) AT 79.0F, 78.9F, 82.7F INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 600.00, TOTAL WEIGHT 35 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, HERBS, SPICES ETC)
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD BOXES STORED ON THE FLOOR. MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • INSTRUCTED PROVIDE 3 WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL STORAGE RACKS WITH EXCESSIVE GREASE ACCUMULATION IN THE KITCHEN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL HANDSINK CABINET INSIDE (2) WASHROOMS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR LOOSE FAUCET AT HAND SINK INSIDE (OLD) WASHROOM.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • TOILET ROOM DOORS MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED LEAVES AND DEBRIS ON GROUND UNDER AND AROUND GARBAGE DUMPSTER IN REAR OUTSIDE AREA . INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND THE KITCHEN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER INSIDE REAR HVAC CLOSET TO PREVENT PEST HARBORAGE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND EXPIRED APPROVED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2578437 ISSUED ON 07-14-2023. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #36 - OBSERVED NO THERMOMETERS WITHIN WITHIN REFRIGERATION UNITS. MUST INSTALL THERMOMETERS WITHIN ALL COOLERS AND MAINTAIN. #38 - OBSERVED REAR DOOR OPEN. ALL OPENINGS TO THE OUTSIDE MUST BE PROTECTED FROM PEST ENTRY. #47 - OBSERVED RAW WOOD SHELVING ABOVE 3 COMPARTMENT SINK IN FOOD PREP AREA. SEAL OR PAINT RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE. #53 - OBSERVED PLUMBING FIXTURES IN WASHROOM UNCLEAN. FIXTURES CLEANED DURING INSPECTION. #55 - OBSERVED FLOORS, WALLS, AND DOORS UNCLEAN. MUST CLEAN AND MAINTAIN ALL FLOORS UNDER AND BEHIND COOKING AND REFRIGERATION EQUIPMENT. MUST CLEAN ALL WALLS IN COOKING AND PREP AREAS. MUST CLEAN ALL DOORS IN KITCHEN AND WASHROOMS.
  13. Plainte

    6 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETERS WITHIN WITHIN REFRIGERATION UNITS. MUST INSTALL THERMOMETERS WITHIN ALL COOLERS AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED REAR DOOR OPEN. ALL OPENINGS TO THE OUTSIDE MUST BE PROTECTED FROM PEST ENTRY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.17 Inspector Comments: OBSERVED RAW WOOD SHELVING ABOVE 3 COMPARTMENT SINK IN FOOD PREP AREA. SEAL OR PAINT RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • : OBSERVED PLUMBING FIXTURED IN WASHROOM UNCLEAN. FIXTURES CLEANED DURING INSPECTION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS, WALLS, AND DOORS UNCLEAN. MUST CLEAN AND MAINTAIN ALL FLOORS UNDER AND BEHIND COOKING AND REFRIGERAITON EQUIPMENT. MUST CLEAN ALL WALLS IN COOKING AND PREP AREAS. MUST CLEAN ALL DOORS IN KITCHEN AND WASHROOMS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED FILTERS ABOVE HOODS NEED TO BE CLEANED AND MAINTAINED.
  14. Plainte

    7 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CITY OF CHICAGO CERTIFED FOOD MANAGER ON SITE WHILE TIME/ TEMPERAURE CONTROLLED FOODS ARE SERVED INCLUDING COOKED RICE AND COOKED CHICKEN. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED 31 DOZEN EGGS ON A SHELF AT ROOM TEMPERAURE OF 72F. ALL EGGS WERE DISCARDED AND DENATURED. PRIORITY VIOLATION 7-38-005
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETERS WITHIN WITHIN REFRIGERATION UNITS. MUST INSTALL THERMOMETERS WITHIN ALL COOLERS AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RAW WOOD SHELVING ABOVE 3 COMPARTMENT SINK IN FOOD PREP AREA. SEAL OR PAINT RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED PLUMBING FIXTURED IN WASHROOM UNCLEAN. FIXTURES CLEANED DURING INSPECTION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FLOORS, WALLS, AND DOORS UNCLEAN. MUST CLEAN AND MAINTAIN ALL FLOORS UNDER AND BEHIND COOKING AND REFRIGERAITON EQUIPMENT. MUST CLEAN ALL WALLS IN COOKING AND PREP AREAS. MUST CLEAN ALL DOORS IN KITCHEN AND WASHROOMS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED FILTERS ABOVE HOODS NEED TO BE CLEANED AND MAINTAINED.
  15. Plainte

    0 infraction

  16. Réinspection de la plainte

    0 infraction

  17. Plainte

    15 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • HAND SINK BLOCKED BY LARGE GARBAGE CAN IN NEAR 3 COMPARTMENT SINK. THE FACILITY MUST ENSURE ALL HAND SINKS ARE EASILY ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO SOAP IS PROVIDED AT HAND SINKS IN THE FACILITY. THE FACILITY MUST PROVIDE SOAP AT ALL HAND SINKS ON SITE. CONSOLIDATE WITH ABOVE VIOLATION #10 FOR CITATION.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO PAPER TOWELS ARE PROVIDED AT HAND SINKS ON SITE. THE FACILITY MUST PROVIDE PAPER TOWELS AT ALL HAND SINKS ON SITE. CONSOLIDATE WITH ABOVE VIOLATION #10 FOR CITATION.
    • 13. ALIMENTS EN BONNE CONDITION, SAUVETE ET NON ADAPTÉS
      • OBSERVED CHEMICAL DISH SOAP BUCKETS BEING USED TO STORE FOOD ITEMS THROUGHOUT THE FACILITY, SUCH AS COOKED SAUCES, COOKED MEATS, AND SOAKING RAW RICE. THE FACILITY MUST DISCARD ALL FOOD ITEMS AND NON-FOOD GRADE BUCKETS ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED COOKED RICE, COOKED MEAT, COOKED VEGETABLES, AND COOKED SAUCES AT IMPROPER HOT HOLDING TEMPERATURES MEASURED BETWEEN 78.8-92*F. FOODS WERE FOUND THROUGHOUT THE PREP AREA ON PREP TABLES AND UNLIT STOVETOPS. THE FACILITY MUST ENSURE HOT HOLDING TEMPERATURES ARE MAINTAINED AT 135*F AND ABOVE AT ALL TIMES. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED EGGS, YOGURT, COOKED MEAT, AND RAW CHICKEN AT IMPROPER TEMPERATURES BETWEEN 50.7-69.6*F THROUGHOUT THE FOOD PREP AREA ON SHELVING. THE FACILITY MUST ENSURE ALL COLD TCS FOODS MAINTAIN A TEMPERATURE OF 41*F AND BELOW UNDER REFRIGERATION. ALL FOODS DISCARD. PRIORITY VIOLATION. SEE THE ABOVE CITATION #21 FOR CITATION.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED PREPARED TCS FOODS NOT DATE MARKED WITH ANY DATES, INCLUDING EXPIRATION DATES ON ALL FOODS THROUGHOUT ALL COOLERS ON SITE. THE FACILITY MUST PROVIDE DATE DISCARD DATES ON ALL PREPARED TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS, INCLUDING SPICES, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED INFESTATION OF OVER 75 LIVE ROACHES THROUGHOUT DISH AND FOOD PREPARATION AREA. THE FACILITY MUST WORK WITH A LICENSED PEST CONTROL COMPANY TO ELIMINATE ROACH ACTIVITY IN THE FACILITY. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOOD CONTAINERS ARE STORED ON THE FLOOR THROUGHOUT THE KITCHEN FACILITY. THE FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6" ABOVE THE FLOOR.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • FOOD KITCHEN EQUIPMENT IS STORED ON THE FLOOR IN THE PREPARATION AREA. THE FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6" ABOVE THE FLOOR.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE INTERIOR/EXTERIOR OF ALL KITCHEN/COOKING EQUIPMENT IS HEAVILY GREASED. THE FACILITY MUST ENSURE ALL KITCHEN EQUIPMENT IS CLEAN TO SIGHT AND TOUCH.----ALL SHELVING THROUGHOUT THE FACILITY IS DIRTY WITH FOOD DEBRIS. MUST CLEAN ALL AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED EXCESSIVE OVERFLOWING GREASE FROM THE OUTSIDE GREASE WASTE RECEPTACLE ON THE GROUND AND EXTERIOR OF THE GREASE CONTAINER. FACILITY MUST CLEAN GROUND UNDER GREASE RECEPTACLE AND EXTERIOR OF GREASE RECEPTACLE. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOORS, WALLS, AND CEILINGS THROUGHOUT THE ENTIRE FACILITY. THE FACILITY MUST CLEAN ALL NON-FOOD CONTACT SURFACES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MISSING CEILING AND FLOOR TILES THROUGHOUT THE FACILITY. THE FACILITY MUST PROVIDE FLOOR TILES AND CEILING TILES THAT ARE SMOOTH AND EASILY CLEANABLE.
  18. Réinspection de la plainte

    0 infraction

  19. Réinspection de la plainte

    3 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED LIVE ROACHES IN COOLER AND ON FLOOR. MUST ELIMINATE ALL LIVE ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (A)
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED POTS AND PANS TOO BIG TO FIT IN 3 COMPARTMENT SINKS. EITHER REMOVE POTS AND PANS FROM PREMISES OR PROVIDE CLEAN IN PLACE PROCEDURE THAT IS APPROVED BY CDPH.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN AT PREPARATION AREAS AND RESTROOM. MUST CLEAN AND SANITIZE.
  20. Plainte

    10 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES.PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND NO VOMIT AND DIARRHEAL CLEAN UP POLICY WITH SPILL KIT.PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED. MUST PROVIDE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • FOUND NO PAPER TOWELS AT HAND SINK AT PREPARATION AREAS.PRIORITY FOUNDATION. CITATION ISSUED.7-38-030C. MUST PROVIDE.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOODS INSIDE REACH IN COOLERS AT IMPROPER COLD HOLDING TEMPERATURES:25 POUNDS OF COOKED LAMB AT 57.4F, 15 POUNDS OF RAW MARINATED CHICKEN AT 58.6F,35 POUNDS OF RAW CHICKEN AT 61.5F, 30POUNDS OF GROUND LAMB AT 46.8F, AND 30POUNDS LENTIL SAUCES AT 48.2F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 135 POUNDS OF TCS FOODS.INSTRUCTED MANAGEMENT TO PROPERLY COOL TCS FOODS BELOW 41F BEFORE STORING INSIDE COOLERS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • FOUND LIVE ROACH ACTIVITY THROUGHOUT FACILITY. OBSERVED MORE THAN 50 LIVE ROACHES THROUGHOUT PREMISES. MOREOVER, OBSERVED SMALL FLY ACTIVITY AT RESTROOM AND KITCHEN AREAS. PRIORITY VIOLATION.CITATION ISSUED. 7-38-020A. MUST NOTIFY PEST CONTROL OPERATOR.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY(POTS/CONTAINERS ETC.).MUST STORE ON DRYING RACKS INVERTED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND FOLLOWING NOT CLEAN: STOVES, INTERIOR OF REACH IN COOLERS, TABLES, ALL SINKS, AND ALL COOKING EQUIPMENT.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • FOUND TRASH CAN INSIDE RESTROOM WITH NO LIDS.MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN AT PREPARATION AREAS AND RESTROOM. MUST CLEAN AND SANITIZE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND FOODHANDLER WITH NO CERTIFICATE. MUST PROVIDE.
  21. Licence

    9 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST DETAIL CLEAN AND SANITIZE THE CHOPPING BOARD AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • DETAIL CLEAN THE FLOOR IN THE PREP/DISH WASHING AREA AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SEALED THE GAP IN BETWEEN THE WOOD FLOORING IN THE DINING AREA TO MAKE THE FLOOR SMOOTH EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • GAP/HOLE TRHOUGHOUT THE RESTAURANT( FRONT, AND KITCHEN/PREP AREA). MUST SEALED THE HOLE/GAP AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • VENTILATION IN THE WASHROOM NOT WORKING. MUST REPAIR AND MAINTIAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • ALL EMPLOYEES HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE. AND RENEW IT EVERY 3 YEARS.
    • 58. FORMATION D ' ALLERGÈNE
      • ALL CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE AND RE NEW IT EVERY 3 YEARS.

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