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THE ADMIRAL AT THE LAKE

929 W FOSTER AVE, CHICAGO, IL 60640 · Restaurant

Résumé des inspections

THE ADMIRAL AT THE LAKE a été inspecté 19 fois par Chicago Department of Public Health depuis le 3 juillet 2012. La dernière inspection, le 17 mars 2026, a relevé 6 infractions.

3 des 19 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 6 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

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

Ce que signifient ces constats

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

  • 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 12 fois dans 7 inspections distinctes, la plus récente le 17 mars 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 6 fois dans 3 inspections distinctes, la plus récente le 17 mars 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé 5 fois dans 5 inspections distinctes, la plus récente le 17 mars 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 14 septembre 2015. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 13 fois dans 8 inspections distinctes, la plus récente le 17 mars 2026. Par exemple : UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

19 inspections

  1. Plainte

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO HOT RUNNING WATER AT HAND WASH SINKS OF THE PREP AND DISH WASHING AREAS ON THE 6TH FLOOR. WATER TEMPERATURE AT BOTH HAND WASHING SINKS WERE 49.2F AND 51.6F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASHING SINKS WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS REFRIGERATION UNIT TO BE IMPROPER:- MILK 48.7F, YOGURT 46.5F, JELLO 49.5F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 42LBS OF PRODUCTS WORTH $80.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF REFRIGERATION UNIT ON THE 9TH FLOOR PREP AREA TO BE IMPROPER AT 50F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED INDIVIDUAL DISPOSABLE CONDIMENT CONTAINERS AND WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
  2. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDWASHING SINKS WITH METERED FAUCETS IN THE KITCHEN ENTRY PREP AREA AND IN DISHWASHING AREA NEXT TO THREE COMPARTMENT SINK RUNNING LESS THAN 15 SECONDS. INSTRUCTED TO PROVIDE RUNNING WATER WITH AT LEAST 15 SECONDS WITHOUT NEEDING TO REACTIVATE FAUCET.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED DISH RACKS AND PANS STORED ON THE FLOOR IN THE DISH MACHINE ROOM. INSTRUCTED TO ELEVATE DISH RACKS AND PANS AT LEAST SIX INCHES ABOVE THE GROUND ONTO ROLLING CARTS TO PROTECT FROM CONTAMINATION.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LOOSE FAUCETS AT HANDWASHING SINKS IN THE KITCHEN ENTRY PREP AREA AND NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SPILLED FOOD DEBRIS UNDERNEATH SHELVING IN THE DRY FOOD STORAGE ROOM ON THE 6TH FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WET MOPS STORED IN THE EMPTY BUCKETS IN THE UTILITY ROOM. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED INSUFFICIENT LIGHTING IN THE WALK-IN FREEZER. INSTRUCTED PROVIDE SUFFICIENT LIGHTING AND MAINTAIN.
  3. Toiles

    10 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE THE REACH-IN COOLERS (7TH, 8TH, 9TH FLOOR SERVING AREA)
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION INSIDE THE PRODUCE WALK-IN COOLER FOR EASY ACCESS ON CLEANING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND REACH-IN COOLER DOOR (8TH FLOOR SERVING/PREP AREA).
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO REPLACE OR REFINISH CUTTING BOARD ON TOP OF PREP COOLER BEHIND FRONT (BISTRO) SERVING LINE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTER UNDERNEATH COFFEE MACHINE, ICE MACHINE, DISPENSING MACHINE IN MAIN BISTRO SERVICE COUNTER, INTERIOR SURFACES OF CABINET UNDERNEATH HOT HOLDING UNIT (7TH, 8TH, 9TH 11TH FLOOR SERVING/PREP AREA)
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED SOME DEBRIS ON GROUND UNDER AND AROUND GARBAGE DUMPSTER IN REAR OUTSIDE ENCLOSURE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS BEHIND COOKING EQUIPMENT (OVENS, STOVE ETC) IN THE MAIN PREP KITCHEN AREA
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL BEHIND DISHMACHINE IN REAR DISHWASHING AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BASE OF THE CABINETS AROUND SERVICE/PREP AREA (7TH FLOOR) IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.
    • 58. FORMATION D ' ALLERGÈNE
      • GESTIONNAIRE DES ALIMENTS CERTIFIÉ SANS CERTIFICAT DE FORMATION À L'ALLERGÈNE. GESTION INSTRUCTE, TOUTE PERSONNE AVEC LA CITE DE CERTIFICAT DE SANITATION DU SERVICE ALIMENTAIRE CHICAGO À COMPLIQUER AVEC LA CERTIFICATION DE FORMATION D'ALLERGEN.
  4. Toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES LOCATED IN THE REAR PREPARATION AREA ON THE 6TH FLOOR. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED EXPOSED HANDSINK SLOW DRAINING IN THE FRONT PREPARATION AREA, LOCATED ON THE 6TH FLOOR. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN SO THAT THE SINKS DRAIN PROPERLY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN THE REAR PREPARATION AREA, LOCATED ON THE 6TH FLOOR. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN ALL AREAS.
  5. Toiles

    4 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS (MILK, EGGS, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 6TH FLOOR PREP AREA STAND UP 1-DOOR PRODUCTION COOLER RUBBER DOOR GASKET DOOR NOT TIGHT FITTED. INSTRUCTED MANAGER SAID DOOR RUBBER GASKET MUST BE TIGHT FITTED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD BUILD UP ON PREP AREAS HANDWASH SINKS INTERIOR ALSO OBSERVED FOOD DEBRIS INSIDE UNUSED REACH IN COOLER AT BISTRO. MUST CLEAN AND MAINTIAN PREP AREA HANDWASH BOWLS AND INTERIOR OF UNUSED COOLER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENTILATION COVER AT 6TH FLOOR PREP AREA ABOVE SLICER. MUST CLEAN CEILING TILES/CEILING VENTILATION COVER.
  6. Réinspection des toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.13 SOAP DISPENSER AND PAPER TOWELS INSTALLED BY THE ONE-COMPARTMENT SINK AT BISTRO SERVING AREA MUST BE RELOCATED AT THE HANDWASHING SINK OF THE SAME AREA.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-307.11 A SPLASH GUARD IS NEEDED BETWEEN THE MEAT SLICER AND THE HANDWASHING SINK IN THE KITCHEN. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12 SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-204.18 ICE BUILD-UP ON PIPE CONDENSER UNIT INSIDE THE WALK-IN FREEZER. INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 LEAKING FAUCET AT THREE COMPARTMENT SINK IN PREP AREA, REPAIR ISSUE
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 MUST PROVIDE ON-SITE ADDITIONAL ALLERGEN TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  7. Toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • SOAP DISPENSER AND PAPER TOWELS INSTALLED BY THE ONE-COMPARTMENT SINK AT BISTRO SERVING AREA MUST BE RELOCATED AT HANDWASHING SINK OF THE SAME AREA.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF SELF-SERVING ICE MACHINE FOR HUMAN CONSUMPTION, NOZZLE DISPENSER WITH EXCESS BLACK SLIME SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-38-005, CITATION ISSUED
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • A SPLASH GUARD IS NEEDED BETWEEN THE MEAT SLICER AND THE HANDWASHING SINK IN THE KITCHEN. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • ICE BUILD-UP ON PIPE CONDENSER UNIT INSIDE THE WALK-IN FREEZER. INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAKING FAUCET AT THREE COMPARTMENT SINK IN PREP AREA, REPAIR ISSUE
    • 58. FORMATION D ' ALLERGÈNE
      • MUST PROVIDED ON-SITE ADDITIONAL ALLERGEN TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  8. Toiles

    3 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY AND STATEMENT DISCLOSING WHICH ITEMS ARE COOKED TO ORDER. MUST DISCLOSE SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED RECEPTACLE IN THE UNISEX RESTROOM. INSTRUCTED TO PROVIDE A COVERED RECEPTACLE IN THE WOMEN RESTROOM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE CEILING TILE IN THE REAR KITCHEN PREP AREA TO HAVE DUST ACCUMULATION. INSTRUCTED TO CLEAN THE CEILING TILE IN THE REAR KITCHEN PREP AREA.
  9. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-205.11(A)(A) NOTED HAND WASH SINK AT THE PREP AREA INACCESSIBLE WITH FOOD CARTS CONTAINING POTS AND CONTAINERS OF FOOD STANDING IN FRONT OF THE HAND WASH SINK. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE THE FOOD CARTS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CONSOLIDATED WITH ABOVE CITATION.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-202.12(A) NOTED NO HOT RUNNING WATER AT THE HANDWASHING SINK BY THE DISHWASHING AREA. TEMPERATURE OF WATER WAS 72.4F. INSTRUCTED MANAGEMENT TO INCREASE AND MAINTAIN WATER TEMPERATURE AT A MINIMUM OF 100F. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE THAT ARRIVED TO FIX THE PROBLEM. PRIORITY FOUNDATION VIOLATION #7-38-030(C)
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11(A)(A) NOTED SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENTS OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.13 NOTED DIRTY AND DUSTY CEILING TILES AND FANS AT THE AREA WITH DISH WASHING FACILITY.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH THE COOKING STOVE.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO HAVE ONE.
  10. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • LADLES AND UTENSILS NOTED WITH CHIPPING PLASTIC HANDLES. MUST REPLACE ALL DAMAGED UTENSILS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING/BROKEN CERAMIC BASEBOARD TILE AT THE COFFEE PREP STATION. MUST REPLACE.
  11. Réinspection des toiles

    3 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM 8-14-17 #2078362. #32- INSTALL A SPLASH GUARD BETWEEN THE PREP COOLER AND THE EXPOSED HAND SINK IN THE BRISTO SERVING AREA AND MAINTAIN.#35-CLEAN IN DETAIL THE WALLS OF THE DISH WASHING AREA(WITH MOLDY LIKE SUBSTANCE) AND MAINTAIN. CRITICAL VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • LADLES AND UTENSILS NOTED WITH CHIPPING PLASTIC HANDLES. MUST REPLACE ALL DAMAGED UTENSILS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING/BROKEN CERAMIC BASEBOARD TILE AT THE COFFEE PREP STATION. MUST REPLACE.
  12. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES.TALL REACH-IN COOLER IN THE 8TH FLOOR PANTRY/PREP AREA WITH A TEMPERATURE OF 57.2F WITH MILK AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. 2 LBS MILK FOUND AT 48.2F AND 15 LBS CONCENTRATED ORANGE JUICE LABELED REQUIRING REFRIGERATION AT 50.4F. ALL FOODS DISCARDED. MANAGEMENT ESTIMATES THE VALUE TO BE $100.00. CRITICAL VIOLATION 7-38-005(A).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 10-4-16 NOT CORRECTED. #32- INSTALL A SPLASH GUARD BETWEEN THE PREP COOLER AND THE EXPOSED HAND SINK IN THE BRISTO SERVING AREA AND MAINTAIN.#35-CLEAN IN DETAIL THE WALLS OF THE DISH WASHING AREA(WITH MOLDY LIKE SUBSTANCE) AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • LADLES AND UTENSILS NOTED WITH CHIPPING PLASTIC HANDLES. MUST REPLACE ALL DAMAGED UTENSILS. MUST NOT USE CLOTH TOWELS AS LINER INSIDE SHELVING IN THE PANTRY'S. MUST MAINTAIN A SMOOTH CLEANABLE SURFACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR BEHIND THE ICE MACHINE AT THE FORMAL DINING PANTRY WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING/BROKEN CERAMIC BASEBOARD TILE AT THE COFFEE PREP STATION. MUST REPLACE. WALL MOUNTED SOAP DISPENSER AT THE DISH MACHINE AREA MUST BE PROPERLY MOUNTED, NOT WITH A CLOTH TOWEL.
  13. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTALL A SPLASH GUARD BETWEEN THE PREP COOLER AND THE EXPOSED HAND SINK IN THE BRISTO SERVING AREA AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEAL GAP AROUND PIPES IN THE MOP SINK AREA AND IN THE DISH WASHING AREA AND MAINTAIN. CLEAN IN DETAIL THE WALLS OF THE DISH WASHING AREA(WITH MOLDY LIKE SUBSTANCE) AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BURNED OUT LIGHT BULB ON THE HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • WASH CLOTH FOR WIPING THE PREP TABLE, CHOPPING BOARD, DINING TABLES, COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  14. Réinspection des toiles

    0 infraction

  15. Toiles

    2 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED VACUUM PACKAGED FOODS (STEAKS, CHICKEN BREASTS, PORK CHOPS, PORK ROASTS, SEAFOODS, ETC ) STORED IN THE WALK-IN COOLER, REACH-IN REFRIGERATORS, AND REACH-IN FREEZER WITHOUT A IDPH OR CDPH APPROVED HACCP PLAN ON THE PREMISES. THE VACUUM PACKAGING MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. VACUUUM SEALER THAT WAS TAGGED WAS MADE BY ULTRA SOURCE: MODEL #UV250, SERIAL #2749. MANAGEMENT INSTRUCTED THAT A CDPH APPROVED HACCP PLAN IS NEEDED BEFORE VACUUM PACKAGING ANY FOOD. MANAGEMENT DISCARDED THE VACUUM PACKAGED FOODS. SERIOUS VIOLATION 7-38-005A
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED A 3 INCH GAP AT THE REAR CORNER ON THE BOTTOM OF THE LARGE GARAGE DOOR WHERE DUMPSTERS, GARBAGE COMPACTOR, AND GREASE RECEPTACLE ARE STORED INSIDE. INSIDE THE ABOVE MENTIONED GARBAGE CORAL AREA OBSERVED APPROXIMATELY 35 DROPPINGS ALONG THE SOUTH WALL AND UNDER THE LARGE GARBAGE COMPACTOR. MUST REMOVE DROPPINGS AND REFUSE ITEMS ON THE FLOOR, DETAIL CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE RODENT ACTIVITY. SERIOUS VIOLATION 7-38-020
  16. Réinspection des toiles

    0 infraction

  17. Toiles

    4 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACE: ANSWERING THE PHONE GAVE THE PHONE TO ANOTHER EMPLOYEE,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(SLICED TURKEY TO MAKE A SANDWICHES),WITHOUT CHANGING GLOVES IN BETWEEN.INSTRUCTED TO CHANGE GLOVES EVERY POSSIBLE CONTAMINATION AND MUST WASH HANDS PRIOR TO PUT ON CLEAN GLOVES. MANAGER SOLVED THE PROBLEM,OBSERVED EMPLOYEE WASHING HANDS AS NEEDED. CRITICAL VIOLATION:7-38-010(A)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • FOUND EXPOSED HAND SINK LOCATED BY THE LARGE MIXER NO HOT WATER.PRESENTLY HOT WATER AT TEMP OF OF 59.6F. NO HOT WATER PROVIDED AT EXPOSED HAND SINK BY THE WALK-IN FREEZER,PRESENTLY AT TEMP OF 60.4F; HOT WATER PROVIDED AT EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK, HOWEVER NOT ABLE TO WASH HAND DUE TO HOT WATER TEMPERATURE REACHES 116.9F TO 146F.ALL THREE SINK MENTIONED ARE MECHANICALLY OPERATING.OBSERVED CHEFS AND OTHER EMPLOYEE WASHING HANDS ON THOSE MENTIONED EXPOSED HAND SINKS. INSTRUCTED NOT USE THOSE EXPOSED HAND SINK UNTIL HOT WATER IS PROVIDED TO SAID SINKS,INSTRUCTED TO USE THE OTHER THREE EXPOSED HAND SINK IN THE KITCHEN. WARM OR TEMPERED WATER IS DEFINED AS A MINIMUM 85F BY THE INTERNATIONAL PLUMBING CODE.TAGGED ALL THREE EXPOSED HAND SINKS. CRITICAL VIOLATION:7-38-030
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 30 LIVE SMALL FLIES INDIFFERENT LOCATIONS OF PREMISES:COFFEE STATION,DISH ROOM,REAR STORAGE AREA,NORTH WEST WALL AND BOXES.AND IN DINING AREA ON WALLS AND FRAME DOORS. INSTRUCTED TO REMOVE SAID FLIES,CLEAN AND SANITIZE FOOD AREA. SERIOUS VIOLATION:7-38-020
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR DRAINS THROUGHOUT WITH DEBRIS INSTRUCTED TO CLEAN AND MAINTAIN. DEBRIS ON FLOOR BEHIND THE TABLE WERE COCA-COLA MACHINE / FRUIT JUICE BOXES ARE STORED.DEBRIS AND WATER ON FLOOR UNDER THE DISH MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN ICE BUILD-UP ON FLOOR INSIDE THE WALK-IN FREEZER BY THE DOOR,INSTRUCTED TO REMOVE.
  18. Toiles

    4 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • BISTRO REACH IN 2-DOOR COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 43.9 F, FOUND ITALIAN SAUSAGE, SAUTEED MUSHROOMS, ETC. INSIDE COOLER. CRITICAL VIOLATION 7-38-005(A). INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 45.2 F AND 48.2 F- ITALIAN SAUAGE, SMOKED SALMON, HERBED CREAM CHEESE, SHREDDED MOZZERELLA, DICED RED ONIONS AND SAUTEED MUSHROOMS. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A). ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOOD DISCARDED WEIGHT 4 LBS, VALUED AT $33.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED GAP IN WALL AROUND PIPE UNDER 1-COMPARTMENT SINK AT SERVERY AREA. MUST SEAL GAP IN WALL.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • CATERERS STORAGE ROOM CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
  19. Licence

    0 infraction

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