THALIA SPICE ASIAN FUSION BISTRO

833 W CHICAGO AVE, CHICAGO, IL 60642 · Restaurant

12 inspections

1. Canvass6 déc. 2018

   0 infraction

2. Canvass21 sept. 2018

   10 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/SITE WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED SUCH AS RICE,CHICKEN AND SUSHI. INSTRUCTED MANAGER TO ENROLL MORE EMPLOYEE'S IN CITY SANITATION CLASS TO COVER ALL SHIFTS. PRIORITY FOUNDATION CITATION ISSUED # 7-38-012.
   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-102.14(N).
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WIPING CLOTHES ON THE PREP TABLES. INSTRUCTED MANAGER TO PROPER STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NOTED PLASTIC STUFF IN SINK DRAIN. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN SINK STOPPERS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST CLEAN THE PREP TABLES, COUNTER TOPS, EXTERIOR OF COOKING EQUIPMENT AND THE INTERIOR OF COOLERS TO REMOVE SPILL, DEBRIS AND/OR GREASE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • NOTED LEAKS AT THE EXPOSED HAND SINK FIXTURE IN THE KITCHEN. MUST REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOORS THROUGHT OUT PREP AREA NEEDS DETAIL CLEANING TO REMOVE SPILL, DEBRIS AND GREASE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO ALLERGEN TRAINING. INSTRUCTED THE MANAGER TO COMPLY WITH THE NEW CODES OR CITATION WILL FOLLOW.
3. Canvass Re-Inspection20 déc. 2017

   2 infractions

   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • OBSERVED 3 LIGHT FIXTURES IN THE KITCHEN WITHOUT LIGHT SHIELDS. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR ALL LIGHT SHIELS ABOVE PREP AREAS AT ALL TIMES.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • FOUND EMPLOYEE WITHOUT THEIR IDPH FOOD HANLDER CERTIFICATE. ALL EMPLOYEES WITHOUT A CERTIFIED FOOD MANAGER CERTIFICATE MUST PROVIDE AN IDPH FOOD HANDLERS CERTIFICATE WITHIN 30 DAYS OF BEING HIRED.
4. Canvass13 déc. 2017

   7 infractions

   • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
     • LOW TEMPERATURE DISH MACHINE IN USE AN UNABLE TO ADEQUATELY SANITIZE (0 PPM CHLORINE) AT TIME OF INSPECTION. THE DISH MACHINE HAS BEEN TAGGED AND CANNOT BE USED UNTIL MACHINE IS REPAIRED AND RE-INSPECTED BY CDPH. INSTRUCTED TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE ALL UTENSILS AND EQUIPMENT ON PREMISES UNTIL TAG IS REMOVED. CRITICAL VIOLATION 7-38-030
   • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
     • FOOD/PREP SURFACE NOT PROTECTED FROM CONTAMINATION IN THE PREP AREA: OBSERVED DETERIORATING VINYL DUCT WORK DIRECTLY ABOVE TWO CUTTING BOARDS ON TOP OF A STAINLESS STEEL PREP SURFACE WITH STORAGE UNDERNEARTH AGAINST SOUTHWEST CORNER OF KITCHEN. INSTRUCTED TO EITHER REPLACE THE DETERIORATING DUCT WORK OR ENCAPSULATE THE DUCT WORK WITH SOME TYPE OF TROUGH TO PREVENT PHYSICAL CONTAMINATION OF A PREP SURFACE IN THE KITCHEN. SERIOUS VIOLATION 7-38-005(A)
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE SERVING POTENTIALLY HAZARDOUS FOODS I.E. RAW FISH, CHICKEN, AND BEEF. INSTRUCTED TO HAVE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT AT ALL TIMES WHILE SERVING POTENTIALLY HAZARDOUS FOOD TO THE PUBLIC. SERIOUS VIOLATION 7-38-012
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED DUST BUILDUP ON TOP OF LIGHT FIXTURES ABOVE KITCHEN PREP AREA, STORAGE RACKS ABOVE 3-COMPARTMENT SINKS WHERE HOT POTS ARE STORED, AND CEILINGS, WALLS, AND TOILET PAPER DISPENSERS IN THE BATHROOMS. INSTRUCTED TO REMOVE ALL DUST ACCUMULATION AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • INSTRUCTED TO DETAIL CLEAN THE EXTERIOR SURFACE OF THE COLD-HOLDING REFRIGERATION UNIT, INTERIOR STORAGE SHELVES INSIDE OF THE 2-DOOR SLIDING REFRIGERATION UNIT IN THE KITCHEN, LOWER COMPARTMENT OF THE DEEP FRYER, AND SIDES OF COOKING EQUIPMENT TO REMOVE FOOD DEBRIS BUILDUP.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • OBSERVED 3 LIGHT FIXTURES IN THE KITCHEN WITHOUT LIGHT SHIELDS. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR ALL LIGHT SHIELS ABOVE PREP AREAS AT ALL TIMES.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE.
5. Canvass28 févr. 2017

   3 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST DETAIL CLEAN AND MAINTAIN THE EXTERIOR OF ALL COOKING EQUIPMENT, STORAGE SHELVING, INTERIOR OF THE REACH IN FREEZER NEEDS DEFROSTING AND CLEANING.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS NEED DETAIL CLEANING THROUGH OUT PREP AREA AND STORAGE ROOMS TO REMOVE GREASE, LITTER AND DEBRIS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • NOTED THE WALL BASE LOOSE IN THE WOMENS TOILET ROOM. MUST REPAIR AND MAINTAIN. ALSO NOTED THE FILTERS ABOVE THE COOKING EQUIPMENT VERY DIRTY AND GREASY. MUST DETAIL CLEAN AND MAINTAIN.
6. Canvass Re-Inspection6 sept. 2016

   7 infractions

   • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
     • FOUND THE NON-COMPLIANCE SUMMARY DATED AUGUST 26, 2016 NOT VISIBLE, IT WAS BLOCKED BY A SERV SAFE CERTIFICATE. INSTRUCTED TO KEEP VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM BOTH REACH IN FREEZERS AND MAINTAIN. INSTRUCTED TO REPLACE THE DAMAGED RUBBER GASKET ON THE PREP REACH IN COOLER (1 DOOR STAINLESS COOLER ON THE 2ND FL.), GASKET IS IN VERY POOR REPAIR.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING/COOLING EQUIPMENT. REMOVE ALL SPILLS, FOOD AND DEBRIS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • INSTRUCTED TO MAKE THE FLOORS IN THE BAR AND 2ND FL PREP AREA SMOOTH AND EASILY CLEANABLE. REMOVE CHIPPED PAINT. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND ALONG THE WALLBASE THROUGH OUT.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • INSTRUCTED TO CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT, THE VENTILATION FILTERS AND THE VENTS IN THE TOILET ROOM. MAINTAIN ALL.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • INSTRUCTED TO PROVIDE STOPPERS FOR ALL 3-COMPARTMENTS OF BOTH SINK. MAINTAIN SAME.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • INSTRUCTED TO REMOVE THE CLUTTER FROM THE SIDE STORAGE AND ORGANIZE THAT AREA. MAINTAIN SAME.
7. Canvass26 août 2016

   8 infractions

   • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
     • FOUND NO HOT WATER AT NEITHER OF THE TWO 3-COMPARTMENT SINKS (IN THE BAR AND PREP AREA). TEMPERATURES RANGED FROM 90.2F - 102.5F. INSTRUCTED TO PROVIDE HOT WATER PER CITY CODE. CRITICAL VIOLATION 7-38-030
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. RICE, DAIRY, BEEF, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING HOURS OF OPERATION. SERIOUS VIOLATION 7-38-012
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM BOTH REACH IN FREEZERS AND MAINTAIN. INSTRUCTED TO REPLACE THE DAMAGED RUBBER GASKET ON THE PREP REACH IN COOLER (1 DOOR STAINLESS COOLER ON THE 2ND FL.), GASKET IS IN VERY POOR REPAIR.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING/COOLING EQUIPMENT. REMOVE ALL SPILLS, FOOD AND DEBRIS.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • INSTRUCTED TO MAKE THE FLOORS IN THE BAR AND 2ND FL PREP AREA SMOOTH AND EASILY CLEANABLE. REMOVE CHIPPED PAINT. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND ALONG THE WALLBASE THROUGH OUT.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • INSTRUCTED TO CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT, THE VENTILATION FILTERS AND THE VENTS IN THE TOILET ROOM. MAINTAIN ALL.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • INSTRUCTED TO PROVIDE STOPPERS FOR ALL 3-COMPARTMENTS OF BOTH SINK. MAINTAIN SAME.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • INSTRUCTED TO REMOVE THE CLUTTER FROM THE SIDE STORAGE AND ORGANIZE THAT AREA. MAINTAIN SAME.
8. Canvass27 août 2015

   5 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • NO CONSUMER ADVISORY POSTED ON THE MENU OR IN THE ESTABLISHMENT (PREMISES SERVES SUSHI). MUST POST THE CONSUMER ADVISORY.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • REPLACE THE TORN DOOR GASKETS INSIDE OF THE 2 DOOR COOLER. DEFROST AND MAINTAIN THE INTERIOR OF THE FREEZER.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • DETAIL CLEAN THE INTERIOR OF THE COOLERS, EXTERIOR OF DEEP FRYER AND STOVE, MICROWAVE, SHELVING. REMOVE DEAD INSECTS FROM SHELVING.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • REMOVE DEAD INSECTS FROM THE FLOOR OF THE FOOD PREP AREA.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
9. Canvass14 juill. 2014

   9 infractions

   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • OBSERVED USED CUTTING BOARD AND SPOON STORED ON TOP OF EXPOSED SINK IN REAR PREP AREA, USED STRAINER AND CONTAINER STORED INSIDE EXPOSED SINK IN SUSHI PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM SINK. EXPOSED SINK IS FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • LABEL ALL PREPARED FOOD IN COOLERS.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • INVERT SINGLE SERVICE UTENSILS AND CONTAINERS IN STORAGE AREAS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTALL SPLASH GUARD BETWEEN KITCHEN EXPOSED SINK AND 3-COMPARTMENT SINK.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, COOLERS, FREEZERS, PREP TABLES, SINKS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINKS, ABOVE TOILETS AND URINALS IN WASHROOMS. SEAL LOOSE BASEBOARD ALONG WALL WOMEN WASHROOM. REPAIR CEILING LEAK IN NORTH DINING AREA.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB IN SUSHI PREP COOLER AND DRY STORAGE AREAS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • REPAIR LEAKING DRAINPIPE UNDER REAR EXPOSED SINK. PROVIDE HOT WATER AT LEFT SINK IN WOMEN WASHROOM. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK IN BAR. REPAIR STRIPPED HANDLE ON 3-COMPARTMENT SINK IN KITCHEN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
10. Canvass23 sept. 2013

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No Certified Food Manager on premisess or certificate posted or posted when serving and preparing potentially hzardous foods-Rice at 168.4 F. Instructed that a certified food manager and city of chicago must be posted and on premises during all hours of operation. Serious citation issued 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use, must have utensil on tables wrapped or placed when customer is sitted at table.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooking equipment, interior of ice machine, sinks, and utensils not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
11. Canvass18 août 2011

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. MUST PROPERLY STORE MULTI-USE ARTICLES WITH HANDLES FACING UP
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAINT CHIPPING WOOD SHELVING IN 2ND FLOOR STORAGE AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR SURFACE UNDER AND BEHIND ALL EQUIPMENT, THROUGHOUT PREMISES
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD 2ND FLOOR FOOD DRY STORAGE AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 REMOVE ALL CLUTTER FROM ALL STORAGE AREAS, CLEAN AND BETTER MAINTAIN ALL AREAS
12. Canvass27 déc. 2010

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE BROKEN GASKETS AT 2 DOOR COOLER,REPLACE CUTTING BOARDS WITH DEEP GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES AND ATTACHED EQUIPMENTS,KNIFE RACKS,SHELVINGS,ICE MACHINE,DEEP FRYER,SIDES OF COOKING EQUIPMENTS,ROLLING CARTS,INTERIOR BASINS OF 3 COMP SINK AT BAR AREA ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST DETAIL SEAL ALL EXPOSED BRICK BEHIND BAR,KITCHEN NORTHWEST AREA USING A NON-TOXIC FINISH.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST DETAIL CLEAN ALL VENTILATION COVERS THROGHOUT TO REMOVE DUST BUILD-UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 DETAIL CLEAN,ORGANIZE DRY STORAGE ROOM AND REMOVE ALL CLUTTER FROM PREMISES DUE TO POTENTIAL PEST HARBORAGE.