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THAI LAGOON RESTAURANT

2322 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Résumé des inspections

THAI LAGOON RESTAURANT a été inspecté 24 fois par Chicago Department of Public Health depuis le 12 janvier 2010. La dernière inspection, le 28 mai 2025, n'a relevé aucune infraction.

6 des 24 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 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.

  • 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 20 mai 2025. Par exemple : TEMPÉRATURE ET TEMPÉRATURE DE COOLAGE PROPER

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 8 fois dans 4 inspections distinctes, la plus récente le 20 mai 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 5 fois dans 5 inspections distinctes, la plus récente le 18 juillet 2016. Par exemple : GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 2 fois le 20 mai 2025. 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 13 novembre 2019. 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.

24 inspections

  1. Réinspection des toiles

    0 infraction

  2. Toiles

    16 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDSINK IN PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 20. TEMPÉRATURE ET TEMPÉRATURE DE COOLAGE PROPER
      • OBSERVED BUCKET OF PANANG CURRY SAUCE AT 128.9F IN REACH IN COOLER WITHOUT BEING PROPERLY COOLED, INSTRUCTED TO REMOVE FROM REACH IN COOLER, REHEAT TO 135F, AND PROPERLY COOL SAUCE. (A) COOKED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE COOLED: (1) WITHIN 2 HOURS FROM 57ºC (135ºF) TO 21ºC (70°F); AND (2) WITHIN A TOTAL OF 6 HOURS FROM 57ºC (135ºF) TO 5ºC (41°F) OR LESS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: BEAN SPROUTS AT 59.2F, SHELLED RAW EGGS AT 56.0F, PANANG CURRY SAUCE AT 72.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 18 LBS OF PRODUCTS WORTH $200.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED PREP CART IN REAR PREP ENCRUSTED IN GREASE AND FOOD DEBRIS, INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED DELI CUP BEING USED AS A SCOOP, MUST PROVIDE SCOOP OR LADEL WITH HANDLE FOR DRY FOOD: SUGAR, SALT, AND SAUCES, ETC.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED CLEAN KITCHENWARE FOUND MIXED WITH DIRTY KITCHENWARE IN THE DISHWASHING AREA. INSTRUCTED CLEAN ITEMS MUST BE KEPT SEPARATE FROM SOILED ITEMS AT ALL TIMES TO ENSURE SANITARY CONDITIONS ARE MAINTAINED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MILK AND SODA CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS, CHEST FREEZERS, AND REFRIGERATION UNITS, FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 3-COMPONENT SINK STOPPERS MISSING FOR 3 SINK BASINS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPONENT SINK.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN THEM AT ALL TIMES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EQUIPMENT ENCRUSTED WITH GREASE AND FOOD DEBRIS BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS, AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN, AND SANITIZE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND INTERIOR DEEP FRYERS INCLUDING WHEELS ENCRUSTED WITH GREASE, TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED BURNED-OUT LIGHTS IN HOOD SYSTEM. NOTED DIM LIGHTING IN DRY STORAGE CLOSET, DRY STORAGE/ TO GO PACKING ROOM, REACH ON COOLERS, AND TOILET ROOMS UNIT. INSTRUCTED TO INCREASE LIGHTING INTENSITY TO ENSURE VISIBILITY. MUST MAINTAIN
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2588235 CONDUCTED ON 1/18/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#49)4-602.13: FOUND FOLLOWING NOT CLEAN: SHELVING UNITS AT PREPARATION AREAS AND EXTERIOR OF DISHMACHINE.MUST CLEAN. (#55) 6-501.13: FOUND FLOORS NOT CLEAN INSIDE DRY STORAGE ROOM.MUST CLEAN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  3. Toiles

    3 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • FOUND BULK FOOD CONTAINERS WITH NO LABELS.(FLOUR,STARCH,ETC.)MUST LABEL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND FOLLOWING NOT CLEAN: SHELVING UNITS AT PREPARATION AREAS AND EXTERIOR OF DISHMACHINE.MUST CLEAN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS NOT CLEAN INSIDE DRY STORAGE ROOM.MUST CLEAN.
  4. Toiles

    3 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR PREP COOLER- COOKED NOODLES 58.8 F, TOFU AT 55.4 F AND BEEF AT 56.0 F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. OWNER STATES,"2-DOOR PREP COOLER WAS UNPLUGGED OVER NIGHT AND THEN PLUGGED BACK IN EARLIER THIS MORNING. FOUND SAID 2-DOOR REACH IN COOLER AMBIENT AIR TEMPERATURE AT 41.0 F AT THIS TIME. FOODS DISCARDED WEIGHT- 30 LBS, VALUED AT $60.00.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER MUST LABEL ALL BULK CONTAINERS AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON ICE MACHINE WATER LINE. MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.
  5. Réinspection de la plainte

    0 infraction

  6. Plainte

    2 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED EGGS AT 58.3F, SPRING ROLLS AT 60.3F, TOFU AT 46.4F, AND CREAM CHEESE AT 51.3F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2561009 ON 7/20/22 NOT CORRECTED: 41 - OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN SANITIZER WHEN NOT IN USE. 45 - OBSERVED SINGLE USE FORKS, SPOONS AND KNIVES IMPROPERLY STORED IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO STORE WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS. 49 - CLEAN THE ROLLING CARTS IN THE FOOD PREP AREA, WIRE STORAGE RACKS NEXT TO THE GRILL AND ABOVE THE 3 COMPARTMENT SINK, PREP TABLES, STAINLESS STEEL STORAGE SHELVES ABOVE THE PREP COOLER, AND INTERIOR OF THE DEEP FRYER. 55 - CLEAN THE GREASE AND DUST ON THE WALLS OF THE FOOD PREP AREA. 56 - THE VENTILATION FAN IN THE WOMEN'S WASHROOM IS NOT OPERATIONAL. MUST REPAIR OR REPLACE THE VENTILATION FAN. 57 - OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  7. Toiles

    10 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (RICE AT 168.1F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 6 DOOR PREP COOLER. OBSERVED CHICKEN AT 53.6F, BEEF AT 79.3F, EGGS AT 56.5F, CUT TOMATOES AT 51.8F, TOFU AT 53.6F, AND CREAM CHEESE AT 56.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROX. 100# OF FOOD WORTH $500. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE 6 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 53F. THE PREP COOLER WAS USED TO STORE TCS FOODS SUCH AS MEAT AND DAIRY PRODUCTS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN SANITIZER WHEN NOT IN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE USE FORKS, SPOONS AND KNIVES IMPROPERLY STORED IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO STORE WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED SHELLED PEANUTS STORED IN DIRECT CONTACT WITH CARDBOARD BOXES. MANAGEMENT INSTRUCTED TO USE A FOOD GRADE STORAGE CONTAINER WHICH CAN BE WASHED AND SANITIZED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE ROLLING CARTS IN THE FOOD PREP AREA, BULK FOOD STORAGE CONTAINERS, INTERIOR OF FREEZER, WIRE STORAGE RACKS NEXT TO THE GRILL AND ABOVE THE 3 COMPARTMENT SINK, PREP TABLES, STAINLESS STEEL STORAGE SHELVES ABOVE THE PREP COOLER, AND INTERIOR OF THE DEEP FRYER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE GREASE ON THE FLOOR IN THE FOOD PREP AREA UNDER EQUIPMENT AND UNDER THE DRY STORAGE SHELVES. CLEAN THE GREASE AND DUST ON THE WALLS OF THE FOOD PREP AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • THE VENTILATION FAN IN THE WOMEN'S WASHROOM IS NOT OPERATIONAL. MUST REPAIR OR REPLACE THE VENTILATION FAN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.
  8. Réinspection des toiles

    0 infraction

  9. Toiles

    5 infractions

    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED SOME KNIVES IMPROPERLY STORED BETWEEN EQUIPMENT AND WALLS. MUST PROVIDE ADDITIONAL KNIFE RACKS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CAN OPENER AND CAN OPENER HOLDER WITH ACCUMULATED FOOD BUILD UP. MUST CLEAN AND MAINTAIN CAN OPENER AND HOLDER.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NO HIGH TEMPERATURE SANITIZING TEST STRIPS OR DISHWASHER THERMOMETER FOR HIGH TEMPERATURE DISHMACHINE. MUST PROVIDE HIGH TEMPERATURE DISHMACHINE TEST STRIPS OR DISHWASHER THERMOMETER BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED FOOD DEBRIS/GREASE BUILD UP ON EXTERIOR OF GREASE TRAPS AND FOOD BUILD UP ON INTERIOR/EXTERIOR OF ALL COOLERS AND PREP TABLES/SHELVES. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT/COOLERS AND ALONG WALLS AND CORNERS THROUGHOUT PREP AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR AT PREP AND DISHWASH AREA.
  10. Toiles

    8 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • FOUND WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE ALL WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND THE INTERIOR/EXTERIOR OF THE DEEP FRYERS AND COOKING EQUIPMENT WITH THICK GREASE, DIRT AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • FOUND THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM WITH NO LID/COVER. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID/COVER. MAINTAIN SAME.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND THE WALLS AROUND THE SINK, COOLER, SHELVES AND COOKING EQUIPMENT WITH FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -FLOORS IN THE CORNERS, UNDER/AROUND THE COOLERS/COOKING AND HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND THE MOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP TO PROPERLY DRY WHEN NOT IN USE. MAINTAIN SAME.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGERS WITHOUT PROOF OF ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  11. Toiles

    9 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • 4-903.11(C) OBSERVED PLASTIC SPOONS STORED IMPROPERLY IN PLASTIC CUPS. MANAGEMENT INSTRUCTED TO STORE ALL SINGLE-USE UTENSILS WITH HANDLES UP TO PREVENT CONTAMINATION FROM HANDS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 REPLACE THE TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 DETAIL CLEAN THE STAINLESS STEEL STORAGE SHELVES, INTERIOR OF FREEZER, SHELVES ABOVE THE PREP COOLER, EXTERIOR OF FOOD STORAGE CONTAINERS, STOVE, DEEP FRYER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 DETAIL CLEAN THE WALL BEHIND THE STOVE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-202.11 OBSERVED LIGHT FIXTURES WITH NO LIGHT SHIELDS ON THEM. MUST INSTALL LIGHT SHIELDS ON THE LIGHT FIXTURES IN THE FOOD PREP AREA.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 OBSERVED THE CERTIFIED FOOD MANAGERS WITHOUT PROOF OF ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  12. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY SHELVING INSIDE FRONT 3-DOOR REACH-IN COOLER AND BOTTOM OF PREP SHELVING IN KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE
  13. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURES. OBSERVED TWO CONTAINERS OF COOKED NOODLES STORED AT IMPROPER TEMPERATURES WITH INTERNAL TEMPERATURE RANGING FROM 50.4F TO 54.9F. MANAGER IMMEDIATELLY AND VOLUNTARY DISCARDED 30LBS OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005(A)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS HAVE NOT BEEN CORRECTED FROM 7/18/16 NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE....NOTED FOOD ITEMS STORED IN GROCERY BAGS INSIDE CHEST FREEZER. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE. 32 NOTED KNIVES STORED BETWEENS WALLS AND SINK AND SERVICE COOLER. INSTRUCTED TO PROPERLY AND STORE ALL KNIVES IN A KNIFE RACK. 34 INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE ON THE FLOOR AND BEHIND CHEST FREEZERS. 35 NOTED GREASE ACCUMULATION OF WALLS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....MUST ALSO CLEAN THE HOOD OF STOVE WITH GREASE AND DIRT. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY SHELVING INSIDE FRONT 3-DOOR REACH-IN COOLER AND BOTTOM OF PREP SHELVING IN KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED A FEW BURNT OUT LIGHTS ABOVE FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA. MUST REPAIR/REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • STOPPERS NEEDED AT THE 3COMPARTMENT SINK LOCATED IN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN. INSTRUCTED TO PROVIDE STEAM THERMOMETERS TO MONITOR FOOD TEMPERATURES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  14. Toiles

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURE OF SERVICE COOLER TO BE IMPROPER AT 48.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:-SHRIMP 48.2F, NOODLES (54.3F/50.9F/54.5F), EGGS 52.5F, TOFU 51.8F, CHICKEN 44.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 44 LBS OF PRODUCTS WORTH $45.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP, LID AND LIPS. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE CONTAINER. INSTRUCTED TO MAINTAIN AT ALL TIMES. SERIOUS VIOLATION #7-38-020
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE....NOTED FOOD ITEMS STORED IN GROCERY BAGS INSIDE CHEST FREEZER. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED TORN RUBBER GASKET AT 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.NOTED KNIVES STORED BETWEENS WALLS AND SINK AND SERVICE COOLER. INSTRUCTED TO PROPERLY AND STORE ALL KNIVES IN A KNIFE RACK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED HEAVY ICE ACCUMULATION INSIDE CHEST FREEZER AT THE FRONT STORAGE AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE ON THE FLOOR AND BEHIND CHEST FREEZERS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED GREASE ACCUMULATION OF WALLS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....MUST ALSO CLEAN THE HOOD OF STOVE WITH GREASE AND DIRT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE STOVE. INSTRUCTED TO REPAIR AND MAINTAIN....MUST ALSO CLEAN FANS INSIDE REFRIGERATION UNITS AND MAINTAIN.
  15. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL AND DATE ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREPARATION AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE 4-DOOR COOLER. MUST REPAINT OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN INTERIOR PANELS OF ICE MACHINE AT THE FRONT COUNTER. REMOVE DIRT. MUST CLEAN TOPS/BOTTOMS OF FOOD PREP TABLES,UTILTY ROLLING CARTS,SIDES OF HOT COOKING EQUIPMENTS,BOTTOM INTERIOR COMPARTMENTS OF THE DEEP FRYERS AND ALL REAR FOOD STORAGE SHELVING IN FOOD PREPARATION AREA.MUST REMOVE SPILLS DIRT AND GREASE BUILD-UP AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHTS NEEDED AT THE 4-DOOR COOLER. MUST PROVIDE AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED WIPING CLOTHES STORE ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION.
  16. Toiles

    7 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED A FEW FOOD FEW ITEMS IN GROCERY BAGS IN THE FREEZER AND COOLER. MUST PROPERLY STORE IN FOOD GRADE CONTAINERS WITH THE NAME AND DATE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED THE FRONT STORAGE COOLER IN POOR REPAIR (CRACK GLASS DOOR). MUST REPAIR AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE INTERIOR OF ALL COOLERS TO REMOVE SPILLS AND DEBRIS. ALSO MUST CLEAN THE FILTER ABOVE COOKING EQUIPMENT TO REMOVE GREASE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED CLEANING AROUND THE COOKING EQUIPMENT IN THE REAR PREP AREA TO REMOVE SPILLS AND DEBRIS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS NEED CLEANING TO REMOVE FOOD SPLATTER BEHIND COOKING EQUIPMENT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NOTED A FEW BURNT OUT LIGHTS: INSIDE REAR REACH IN COOLER AND ABOVE COOKING EQUIPMENT. MUST REPLACE AND MAINTAIN.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • NOTED THE SELF CLOSING DEVICE ON THE MEN'S TOILET ROOM DOOR BROKEN. MUST REPAIR AND MAINTAIN SELF CLOSING DEVICE.
  17. Réinspection des toiles

    3 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION POSTED OR DISPLAYED AS REQUIRED DURING THIS INSPECTION.SERIOUS VIOLATION 7-38-012.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL BULK FOOD CONTAINERS MUST B E LABELED TO IDENTIFY FOODS STORED,ANY OPEN CAN FOODS MUST BE TRANSFERED TO CLEAN AND SANITARY MULTI-USE CONTAINERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR WATER LEAK AT MIDDLE DRAIN PIPE OF THE 3 COMPARTMENT SINK AT WEST WALL.
  18. Toiles

    7 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • FOUND INADEQUATE EQUIPMENTS,UTENSIL SANITATION. THE LOW TEMPERATURE DISHMACHINE IN USE DISPENSING "O" PPM OF SANITIZER.MUST REPAIR,INSTRUCTED MANAGER THAT CHLORINE SANITIZER MUST BE 100 PPM TO PROPERLY SANITIZE MULTI-USE KITCHEN UTENSILS. ALSO THE INTERIORS OF THE DISHMACHINE MUST BE CLEANED,SANITIZED. TAGGED HELD FOR INSPECTION.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX AT 312-746-4240 OR BY E-MAIL AT [email protected] TAG REMOVAL.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND EVIDENCE OF PEST APPROXIMATELY 35 RODENT MICE DROPPINGS IN THE FOLLOWING AREAS ON FLOORS,ALONG WALL BASES OF THE DRY STORAGE ROOM NEAR THE KITCHEN,ALONG FLOORS,CORNERS OF CLUTTERED BAR AREAS.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE UNNECESSARY ARTICLES,SEAL OPENINGS ON WALLS WERE NOTED TO MANAGER,ALSO THE IDPH PEST CONTROL LICENSE IS EXPIRED. PEST CONTROL SERVICE IS NOW RECCOMNDED. SERIOUS VIOLATION 7-38-020.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL BULK FOOD CONTAINERS MUST B E LABELED TO IDENTIFY FOODS STORED,ANY OPEN CAN FOODS MUST BE TRANSFERED TO CLEAN AND SANITARY MULTI-USE CONTAINERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING REQUIRE A DETAIL CLEANING INTERIOR/EXTERIORS OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,UTILTY ROLLING CARTS,SIDES OF HOT COOKING EQUIPMENTS,BOTTOM INTERIOR COMPARTMENTS OF THE DEEP FRYERS,KNIFE STORAGE ON WEST WALL ETC.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES ESPECIALLY BENEATH THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • A SECTION OF CEILING OVER THE BAR AREA MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACES AND HOOD/FILTERS OVER THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR WATER LEAK AT MIDDLE DRAIN PIPE OF THE 3 COMPARTMENT SINK AT WEST WALL.
  19. Réinspection des toiles

    0 infraction

  20. Toiles

    5 infractions

    • 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. FOUND RODENT DROPPINGS APPROXIMATELY 25 ON FLOORS IN CORNERS, ALONG WALL AREAS, STORAGE CLOSET ROOM NEAR REAR KITCHEN AREA, ON FLOORS UNDER COUNTER AT BAR SERVING AREA, INSTD. MANAGER TO DETAIL CLEAN, SANITIZE ALL AFFECTED AREAS, REMOVE CLUTTERED, SEAL ALL OPENINGS WERE NOTED, MUST ALSO RODENT PROOF ALL DOORS APPROX. 1/2 INCH GAP OPENING AT BOTTOM OF DOOR, SERIOUS CITATION ISSUED: 7-38-020
    • 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. MUST RESEAL/REPLACE RUSTY WIRE SHELVING IN REACH-IN COOLERS MUST PROVIDE A SPLASH GUARD AT REAR EXPOSED HAND SINK
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN FRONT INTERIOR OF REACH-IN COOLER, BY SLIDING DOOR INTERIOR
    • 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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, THROUGHOUT PREMISES
    • 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. MUST CLEAN AND BETTER ORGANIZE ALL STORAGE AREAS
  21. Réinspection des toiles

    0 infraction

  22. Toiles

    7 infractions

    • 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. FOUND RODENT MICE DROPPINGS APPROXIMATELY 25 ON FLOORS IN CLUTTERED STORAGE CLOSET ROOM AT REAR,ON FLOORS UNDER COUNTER AT BAR SERVING AREA. CITATION ISSUED 7-38-020 SERIOUS. INSTD. MANAGER TO DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE CLUTTERED CONDITIONS,SEAL OPENINGS WERE NOTED,PEST CONTROL CO SERVICE NOW RECCOMENDED. WILL BE BACK FOR REINSPECTION ON 7/1/11.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.CLEAN MULTI-USE UTENSILS,SINGLE SERVICE ARTICLES IN KITCHEN MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
    • 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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Clean and degrease the cooking equipment and surfaces in detail,interior panel ice machine,interior deep fryer,coolers.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.FOUND LIGHT BULBS IN KITCHEN NOT SHIELDED.MUST PROVIDE,MAINTAIN.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOORS MUST BE SELF CLOSING.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.METAL STEM THERMOMETER IS NEEDED FOR MONITORING FOOD TEMPERATURES.
  23. Réinspection de la plainte

    0 infraction

  24. Empoisonnement alimentaire présumé

    6 infractions

    • 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. EVIDENCE OF MICE OR RODENT ACTIVITY NOTED ON PREMISES DURING INSPECTION.OBSERVED 25- 45 MICE DROPPINGS ON FLOORS IN STORAGE CLOSET ROOM AT REAR,ON FLOORS UNDER COUNTER AT BAR SERVING AREA,AND ON STORAGE SHELVING UNITS AT ABOVE MENTIONED ROOM. CITATION ISSUED 7-38-020 SERIOUS. INSTD. MGNT. CLEAN DROPPINGS AND SANITIZE ALL AFFECTED AREAS WITH BLEACH. WILL BE BACK FOR REINSPECTION ON 01-19-10.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE LABELS WITH DATES ON PREPARED FOOBS IN COOLERS.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND CLEANED UTENSILS IN KITCHEN AND FRON SERVINING AREA NOT PROPERLY STORED,INSTD.TO INVERT.[STORE UPSIDE DOWN] AT ALL TIMES. MUST REMOVE UTENSILS STORED AGAINST WALLS BETWEEN #2 3COMP.SINK.
    • 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. MUST REPLACE BADLY WORNED OUT CUTTING BOARD WITH STAINS AND DEEP CUTS ON CHEFS PREP COOLER TOP. MUST REMOVE CARDBOARD LININGS ON SHELVES IN KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWINGS NEEDS CLEANING:VENT COVERS IN COOLERS,INSIDE COOLER BOTTOMS,SIDE WALLS OF GRILL.EXTERIORS WALLS OF COOLERS,STOEAGE SHELVES, 3COMP.SINKS,PREP TABLES, AND TOP OF DISHMACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT KITCHEN UNDER AND AROUND COOLERS AND OTHER EQUIPMENTS IN , AND AT FRONT NW COUNTER IN DINING NEEDS CLEANING.

Établissements inspectés à proximité

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