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THE BREAKFAST CLUB INC

1381 W HUBBARD ST, CHICAGO, IL 60642 · Restaurant

Résumé des inspections

THE BREAKFAST CLUB INC a été inspecté 22 fois par Chicago Department of Public Health depuis le 14 juillet 2010. La dernière inspection, le 13 avril 2026, a relevé 5 infractions.

1 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 12 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Protection des aliments contre la contamination et Nettoyage et désinfection.

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

Ce que signifient ces constats

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

  • Contrôle de la température des alimentsRisque élevé

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

    Relevé 9 fois dans 5 inspections distinctes, la plus récente le 10 juin 2024. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 13 avril 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 4 fois dans 3 inspections distinctes, la plus récente le 10 juin 2024. 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 3 fois dans 3 inspections distinctes, la plus récente le 13 avril 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois le 23 avril 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.

22 inspections

  1. Réinspection des toiles

    5 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN REFIRGERATOR AND FREEZER UNITS UPSTAIRS/2ND FLOOR. INSTRUCTED TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 OBSERVED NO LABELS FOOD/CONDIMENT CONTAINERS IN THE KITCHEN/PREP AREA. INSTRUCTED TO CORRECT/LABEL WITH CONTENTS COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.13 OBSERVED STICKY FLY TRAP HANGING FROM DOORWAY/CEILING IN THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO CORRECT/REMOVE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 OBSERVED FOOD STORED IMPROPERLY IN FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • 3-304.12 OBSERVED IN-USE UTENSILS STORED IMPROPERLY IN PREP AREA(S). INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
  2. Toiles

    7 infractions

    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED FOOD HANDLER HANDLING FOOD (CUT PEPPERS) WITH BARE HAND CONTACT IN PREP AREA. INSTRUCTED NO BARE HAND FOOD CONTACT; FOOD HANDLER(S) MUST HANDLE FOOD WITH GLOVED HAND(S) TO PREVENT CONTAMINATION WHEN HANDLING FOOD. DISCARDED THE ONE SERVING CONTAINER OF PEPPERS AT APPROXIMATE COST OF $2 WHICH WAS VOLUNTARILY DISCARDED AND DENATURED. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN REFIRGERATOR AND FREEZER UNITS UPSTAIRS/2ND FLOOR. INSTRUCTED TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NO LABELS FOOD/CONDIMENT CONTAINERS IN THE KITCHEN/PREP AREA. INSTRUCTED TO CORRECT/LABEL WITH CONTENTS COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED STICKY FLY TRAP HANGING FROM DOORWAY/CEILING IN THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO CORRECT/REMOVE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD STORED IMPROPERLY IN FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED IN-USE UTENSILS STORED IMPROPERLY IN PREP AREA(S). INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED OUTSIDE DUMPSTER(S) WITH BROKEN/TATTERED LIDS. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.
  3. Toiles

    3 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • No certified food service manager on site, No certificate posted while handling and serving TCS foods ( eggs, sausage.... ) instructed to obtain. Priority foundation violation 7-38-012.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Obstructed hand wash sink at main prep kitchen, found several frozen packaged sausages placed in hand sink basin. Instructed manager not to use hand wash sinks for other than hands washing and keep accessible at all times. Priority foundation violation 7-38-030(c).
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • Improper thawing for TCS foods found frozen sausage being thawed at room temperature. Instructed to thaw food according to health code.
  4. Toiles

    8 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. OBSERVED SAUSAGES AT 125F UNDER THE HEAT LAMP IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE THE 1-DOOR PREP COOLER IN THE BASEMENT. OBSERVED MILK AT 44F, CHEESE AT 45, AND WHIPPING CREAM AT 46F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO WORKING THERMOMETER INSIDE OF THE BASEMENT 1 DOOR REACH-IN COOLER. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • REPAIR THE TORN DOOR GASKET INSIDE OF THE RIGHT DOOR OF THE 2-DOOR BAR PREP COOLER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE UNDERSIDES AND LEGS OF THE 3-COMPARTMENT SINK AND ATTACH STAINLESS STEEL COUNTERTOPS TO THE DISH MACHINE IN THE DISHWASHING AREA.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NO BACKFLOW PREVENTION DEVICE LOCATED ON THE WATER SUPPLY LINE TO THE ICE MACHINE IN THE BASEMENT. MANAGEMENT INSTRUCTED TO INSTALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT. CLEAN THE WALLS BELOW THE 3 COMPARTMENT SINK.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM REPORT #2569144 ON 1/4/23 NOT CORRECTED: 57 - FOUND SOME EMPLOYEES MISSING FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  5. Toiles

    10 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES: NUTS, SUGAR, ETC. WHEN FOOD HAS BEEN REMOVED FROM THE ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • FOUND SOILED WIPING CLOTH STORED ON WINDOW SILL OF KITCHEN. INSTRUCTED TO STORE IN SANITIZER SOLUTION, AND MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • FOUND UTENSIL USED AS SCOOP STORED INSIDE BULK CONTAINER OF FOOD WITH HANDLE TOUCHING FOOD. INSTRUCTED TO STORE PROPERLY, AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND DISHES AND PANS IN KITCHEN NOT INVERTED. INSTRUCTED TO INVERT DURING STORAGE, MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND FOOD STORED IN PLASTIC GROCERY BAGS IN THE 2ND FLOOR DEEP FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS OR CONTAINERS, MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND HANDLE MISSING ON BASEMENT STAND-UP REFRIGERATOR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND ITEMS STORED ON FLOOR IN 2ND FLOOR STORAGE ROOM. INSTRUCTED TO ELEVATE ITEMS AT LEAST 6" OFF THE FLOOR FOR EASE OF CLEANING AND MAINTENANCE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND SOILED MOPS AGAINST THE WALL IN THE BASEMENT. INSTRUCTED TO HANG TO DRY AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FOUND NO MECHANICAL VENTILATION IN THE 2ND FLOOR RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND SOME EMPLOYEES MISSING FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE.
  6. Réinspection des toiles

    0 infraction

  7. Réinspection des toiles

    1 infraction

    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • FOUND CONTINUED NON-COMPLIANCE FOR THE FOLLOWING PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED BY CORRECT BY DATE FROM INSPECTION REPORT # 2538147 ON NOV 15, 2021: MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. DISCLOSURE shall include: description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness;
  8. Toiles

    3 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS/RTE FOODS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 47F - 49 F LOCATED IN REACH IN COOLER STORED IN BASEMENT; 7 GALLONS OF MILK, 7 QUARTS OF HEAVY CREAM, 15 LBS OF CHEESE.FOOD VALUED AT $150.ALSO NOTED COOKED SAUSAGE AT IMPROPER COLD HOLDING TEMPERATURES OD 47F LOCATED IN PREP COOLER STORED IN FOOD PREPARATION AREA. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD TCS/RTE COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED STEAK, POACHED EGGS AND OVER EASY EGGS ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION. 7-38-005
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED WHITE REACH IN COOLER STORED IN BASEMENT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  9. Toiles

    3 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS/RTE FOODS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 47F - 49 F LOCATED IN REACH IN COOLER STORED IN BASEMENT; 7 GALLONS OF MILK, 7 QUARTS OF HEAVY CREAM, 15 LBS OF CHEESE.FOOD VALUED AT $150. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD TCS/RTE COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • MUST STORE WIPING CLOTHS IN SANITIZING BUCKET BETWEEN USES, IN PREP AREA, TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  10. Toiles

    18 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • AUCUNE CUISINE OU PROCEDURE ONSITE POUR VOMITER OU DIARRHEA ÉVÉNEMENTS. INSTRUCTION DE PROCÉDURES DE CÔTE ET DE POSTE POUR LES EMPLOYÉS À SUIVRE. FONDATION PRIORITAIRE 7-38-005 AUCUNE CITATION ÉLIMINÉE.
    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • OBSERVED OPEN DRINK IN PREP AREA, INSTRUCTED TO COVER DRINKS WHILE STORED IN PREP AREAS TO PREVENT CONTAMINATION, INSTRUCTED TO MAINTAIN.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE WASHING HANDS IN 3-COMP SINK. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • MUST CLEAN INTERIOR PANEL OF ICE MACHINE IN BASEMENT, PANEL A LITTLE DIRTY, INSTRUCTED TO MAINTAIN.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TCS/RTE FOODS AT IMPROPER TEMPERATURES IN A PREP COOLER; 1 LBS OF EGGS, 50F 1 LBS OF TOMATOES, 50F 1 LB OF CHOPPED HAN 49F 2 LB OF GRILLED ONIONS, 50F 2 LBS OF CREAM CHEESE, 51F 3 LBS OF CHORIZO, 51F 1 LB OF SAUSAGE, 51F FOOD VALUED AT $75. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD TCS/RTE COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. DISCLOSURE shall include: description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; INSTRUCTED TO MAINTAIN.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED PREP COOLER AT AN INADEQUATE COLD TEMPERATURE OF 60F WITH TCS/RTE INSIDE. INSTRUCTED TO DISCONTINUE USING COOLER UNTIL SERVICED AND MAINTAINING A COLD TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • DOIT ÉTIQUETER LES CONTENEURS DE STOCKAGE DES ALIMENTS AVEC DES NOMS COMMUNS D'ALIMENTATION; FLEUR, SUGAR, ETC., QUAND LES ALIMENTS A ÉTÉ ÉLIMINÉS DE L'EMBALLAGE ORIGINAL. INSTRUMENTS À MAINTENIR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • MUST STORE WIPING CLOTHS IN SANITIZING BUCKET BETWEEN USES, IN PREP AREA, TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED IN-USE UTENSILS BEING STORED IMPROPERLY, HANGING ON THE STOVE, INSTRUCTED TO STORE PROPERLY TO PREVENT CONTAMINATION, AND MAINTAIN.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MUST INVERT DISHES BEING STORED UNDER THE GRILL IN THE PREP AREA, TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF ALL UPRIGHT REACH IN COOLERS & FREEZER IN PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • MUST REPAIR LEAKY PIPE UNDERNEATH 3-COMP SINK IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOOR CORNERS THROUGHOUT PREP AREAS AND IN BASEMENT. INSTRUCTED TO MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • EXIGENCES EN MATIÈRE DE TRANSPORT DES ALIMENTS NON MÉTHODES. INFORMATION FOURNIE.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  11. Plainte abrégée

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE INTERIOR OF THE REFRIGERATOR UPSTAIR AND THE INTERIOR OF THE REACH IN COOLERS IN THE PREP AREAS TO REMOVE SPILLS ESP. AROUND THE GASKETS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NOTED LIGHT ABOVE THE ICE MACHINE NOT WORKING IN THE BASEMENT. MUST PROVIDE AND MAINTAIN LIGHT.
  12. Toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE INTERIOR OF THE REFRIGERATOR UPSTAIR AND THE INTERIOR OF THE REACH IN COOLERS IN THE PREP AREAS TO REMOVE SPILLS ESP. AROUND THE GASKETS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NOTED LIGHT ABOVE THE ICE MACHINE NOT WORKING IN THE BASEMENT. MUST PROVIDE AND MAINTAIN LIGHT.
  13. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE THE RIPPED GASKETS AROUND BOTH DOORS OF THE 2-DOOR REACH-IN COOLER LOCATED IN THE KITCHEN AND MAINTAIN TO PROVIDE A TIGHT FITTING SEAL AT ALL TIMES.
  14. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND EVIDENCE OF RODENT DROPPINGS ON PREMISES: OBSERVED 10 DROPPINGS ON AND UNDER THE DRY FOOD STORAGE RACK IN THE BASEMENT AGAINST THE SOUTH WALL. PEST CONTROL COMPANY NOTED EVIDENCE OF RODENT ACTIVITY ON THE PAST FEW INVOICES. INSTRUCTED TO REMOVE ALL DROPPINGS FROM PREMISES, DETAIL CLEAN AND SANITIZE INFECTED AREA, AND PROVIDED ADDITIONAL PEST CONTROL SERVICE TO ELIMINATE OR MINIMIZE ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE THE RIPPED GASKETS AROUND BOTH DOORS OF THE 2-DOOR REACH-IN COOLER LOCATED IN THE KITCHEN AND MAINTAIN TO PROVIDE A TIGHT FITTING SEAL AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN THE TOP OF THE DISHMACHINE AND THE SIDES OF THE COOKING EQUIPMENT TO REMOVE ENCRUSTED FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DRY FOAM AND STEEL WOOL SEALING A HOLE OR GAP ON THE CEILING ABOVE THE DISHMACHINE. INSTRUCTED TO REMOVE FOAM AND STEEL WOOL AND FILL IN HOLE/GAP PROPERLY WITH NO POTENTIAL PHYSICAL CONTAMINATION HANGING OVER DISHMACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REMOVE DUST BUILDUP FROM THE CEILING VENTS ABOVE THE MEN'S AND WOMEN'S CUSTOMER/EMPLOYEE WASHROOM AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE.
  15. Réinspection des toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING AND UNSEALED FLOOR TILE AT SECOND FLOORS STORAGE AREA,INSTRUCTED TO REPAIR CAUSE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WEST WALL BY THE JUICE BOXES IN BASEMENT AREA IN POOR REPAIR,CRUMBLES TO THE TOUCH,ALSO OBSERVED WHITE FLAKES ON FLOOR FROM THE MENTIONED WALL. INSTRUCTED TO REPAIR. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
  16. Toiles

    6 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND EXPOSED HAND SINK IN REAR PREP/DISHROOM WITHOUT PAPER TOWELS. EXPOSED HAND SINK AT FRONT PREP AREA NOT ACCESSIBLE, A CART WITH DIRTY DISHES PLACED IN FRONT OF THE SINK IN QUESTION. FOUND NO PAPER TOWELS AT SECOND FLOOR STAFF WASHROOM. EMPLOYEE TOOK IT WHEN I ASKED TO PROVIDE PAPER TOWEL FOR THE EXPOSED HAND SINK IN PREP AREA. PAPER TOWELS PROVIDED UPON MY REQUEST AND CART REMOVED FROM IN FRONT OF THE EXPOSED HAND SINK AT FRONT AREA. CRITICAL VIOLATION: 7-38-030
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-9-15,REPORT #1453704 #32-RUBBER GASKETS NEEDED AT REACH IN COOLERS AND REACH IN FREEZERS MUST CORRECT AND MAINTAIN AT ALL TIMES #34-FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMNOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES SERIOUS VIOLATION:7-42-090 TODAY WE OBSERVED THE SAME VIOLATIONS
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DIRTY,BROKEN ALUMINUM FOIL AND CARDBOARDS ARE USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. FOUND A CARDBOARD BOX WITH GRAY DUCT TAPE ALL AROUND AND USED FOR CONDIMENTS,INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE BAGS OR BOXES WITH LID. NO DUCT TAPE ALLOWED .SURFACE MUST BE SMOOTH,CLEANABLE AND NONABSORBENT SURFACE. REPLACE BROKEN VENT COVER INSIDE THE WALK-IN COOLER,IN BASEMENT AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE AND FOOD DEBRIS INSIDE THE DEEP FRYER,PIPES,WHEELS OF EQUIPMENTS.DEBRIS ON SHELVES WERE CLEAN MULTI UTENSILS ARE STORED,FRONT WEST WALL BY THE COFFEE STATION. INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING AND UNSEALED FLOOR TILE AT SECOND FLOORS STORAGE AREA,INSTRUCTED TO REPAIR CAUSE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • GREASE,SPIDER WEBS AND FOOD SPLATTERED ON WALL BEHIND THE SHELVES WHERE CLEAN UTENSILS AREA STORED(DISHES,CUPS,GLASSES,ETC)CLEAN AND MAINTAIN(FRONT PREP AREA) WEST WALL BY THE JUICE BOXES IN BASEMENT AREA IN POOR REPAIR,CRUMBLES TO THE TOUCH,ALSO OBSERVED WHITE FLAKES ON FLOOR FROM THE MENTIONED WALL. INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-OBSERVED SURFACE
  17. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUBBER GASKETS NEEDED AT REACH IN COOLERS AND REACH IN FREEZERS MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMNOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHEILDS NEEDED IN BASEMENT STORAGE AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  18. Toiles

    6 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • PROPERLY INVERT AND STORE CLEAN POTS AND PANS OFF FLOOR.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REPLACE DAMAGED FLOOR TILES IN DISH WASHING AREA. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AREA(FOOD DEBRIS).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN WALLS NEAR DISH MACHINE(MOLD, DEBRIS).
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • PROVIDE LIGHT IN REAR BASEMENT STORAGE AREA. PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN BASEMENT WALK-IN COOLER AND FOOD STORAGE AREA. REPLACE DAMAGED LIGHT SHIELD IN PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • SEPARATE CLEANING EQUIPMENT FROM FOOD IN BASEMENT STORAGE AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • DES TRACES DE SANG DANS LA SOLUTATION.
  19. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS,SUCH AS EGGS SITTING OUT ON A METAL SHELVING RACK IN THE REAR PREP AREA,INTERNAL TEMPERATURE TAKEN OF EGGS WERE 60.7F,FOOD PRODUCT WAS VOLUNTARILY DENATURED AND DESTROYED DURING INSPECTION TOTAL COUNT OF EGGS 6O TOTAL COST $6.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • THE CERTIFIED FOOD MANAGER ONLY HAS A COPY OF HER CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT THIS TIME OF INSPECTION MUST PROVIDE THE ORIGINAL COPY ON SITE
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE RUST FROM THE SHELES INSIDE THE 2 DOOR REACH-IN COOLER IN REAR PREP AREA AND INSIDE THE WALK-IN COOLER IN BASEMENT AREA
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF THE (2) LARGE CHEST FREEZERS ON THE 2ND FLOOR HAS FOOD PARTICLES INSIDE EQUIPMENT
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN THE FLOORS BEHIND THE COOKING EQUIPMENT IN REAR PREP AREA HAS GREASE BUILD-UP ALONG WALL BASE AND CORNERS
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN THE WALLS NEAR THE HOT HOLDING UNIT AND NEAR DEEP FRYER HAS GREASE BUILD-UP
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETERS INSIDE THE 2 DOOR REACH-IN COOLER IN REAR PREP AREA,PREP COOLER IN REAR PREP AREA AND FRONT PREP AREA ALSO INSIDE THE WALK-IN COOLER IN BASEMENT AREA
  20. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • THE GASKETS AROUND THE INSIDE OF THE DOORS ARE RIPPED AND TORN AT THE DOUBLE DOOR FREEZER AND THE DOUBLE DOOR COOLER IN THE PREP AREA. INSTRUCTED TO REPLACE THEM. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 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. CLEAN THE FLOORS IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT ON THEM.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL THE SMALL HOLES IN THE SOUTH, WEST AND NORTH WALL BY THE FLOOR IN THE BASEMENT SO NO INSECT OR RODENT HARBORAGE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN THE LIGHT SHIELDS IN THE BACK PREP AREA HAS SOME GREASE ON THEM.
  21. Toiles

    3 infractions

    • 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 CHIPPING RAW WOOD SHELVING IN DRY STORAGE CABINS, IN BASEMENT AREA, AND PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND BOWL
    • 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 VENTS ABOVE COOKING EQUIPMENT, REAR KITCHEN AREA
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPAINT WINDOW SEAL PANEL, REMOVE ALL CHIPPING PAINT
  22. Plainte

    5 infractions

    • 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.FOUND GASKETS AT 2 DOOR COOLER IN KITCHEN ARE IN POOR REPAIR.
    • 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.ALL KITCHEN COOKING EQUIPMENTS STOVES,DEEP FRYER,COOLERS,SHELVING,ATTACHED HOOD REQUIRE A DETAIL CLEANING.
    • 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 BENEATH HOT COOKING EQUIPMENTS,DEEP FRYER ARE DIRTY,CLEAN FLOORS IN DETAIL.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned.WALL ABOVE 3 COMP SINK IS NOT SMOOTH,EASILY CLEANABLE,SEAL OPENING ALONG WALL BENEATH DISHWASHING MACHINE.
    • 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.LIGHT BULB OVER ICE MACHINE IS NOT SHIELDED.

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