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THE CHICAGO CLUB

81 E VAN BUREN ST, CHICAGO, IL 60605 · Restaurant

Résumé des inspections

THE CHICAGO CLUB a été inspecté 21 fois par Chicago Department of Public Health depuis le 26 août 2010. La dernière inspection, le 23 juin 2026, a relevé 1 infraction.

3 des 21 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 3 inspections et 9 infractions relevées. Les constats à risque élevé ici concernent : Protection des aliments contre la contamination, Ravageurs et Contrôle de la température des aliments.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

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.

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 27 novembre 2023. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 2 inspections distinctes, la plus récente le 27 novembre 2023. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 une fois le 27 novembre 2023. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé une fois le 27 novembre 2023. Par exemple : SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES

  • 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 une fois le 18 juillet 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

À propos de ces données

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

21 inspections

  1. Toiles

    1 infraction

    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED ACCUMULATION OF DUST ON VENT IN 1ST FLOOR KITCHEN/PREP AREA ACROSS FROM COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL WHERE NEEDED AND MAINTAIN.
  2. Réinspection des toiles

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE IN 3 FLOOR AND TERRENCE AREAS INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED 2 COMPARTMENT SINK IN THE FISH PREP AREA ON THE 3RD FLOOR WITH A LEAK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN THE CORNERS, UNDER/AROUND HEAVY EQUIPMENT, SINKS AND DISH MACHINE WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
  3. Toiles

    5 infractions

    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • NOTED HIGH-TEMPERATURE DISHWASHING MACHINE GAUGE NOT MAINTAINING FINAL RINSE TEMPERATURE OF 180F PER CODE. TEMEPRATURE WAS ONLY GETTING BETWEEN 109-119F AT TIME OF INPSECTION INSTRUCTED TO REPAIR, MONITOR, AND MAINTAIN THE TEMPERATURE GAUGE OF THE FINAL RINSE. HIGH-TEMPERATURE DISHWASHING MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH.PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE IN 3 FLOOR AND TERRENCE AREAS INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED 2 COMPARTMENT SINK IN THE FISH PREP AREA ON THE 3RD FLOOR WITH A LEAK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN THE CORNERS, UNDER/AROUND HEAVY EQUIPMENT, SINKS AND DISH MACHINE WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2597533 ISSUED ON 07-16-2024 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. #58-CFM WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGENT TRAINING CERTIFICATE.
  4. Plainte

    3 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED SOILED WIPE CLOTHS STORED ON THE PREP TABLES THROUGHOUT THIRD FLOOR PREP AREA. INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SOIL RESIDUE ON THE FAN GUARDS IN THE WALK-IN VEGGIE COOLER ON THE THRID FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE LIDS FOR TRASH CANS INSIDE OF WOMENS RESTROOM STALLS ON FLOOR T FOR FEMININE HYGIENE PRODUCTS.
  5. Toiles

    4 infractions

    • 40. FONDS PERSONNELS
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS IN THE FOOD PREP AREA. INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR A HAIR RESTRAINT. MAINTAIN SAME.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK AT THE PIPE UNDER THE DISH MACHINE. INSTRUCTED TO FIX LEAK AND MAINTAIN GOOD PLUMBING.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN THE CORNERS, UNDER/AROUND HEAVY EQUIPMENT, SINKS AND DISH MACHINE WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS. -CEILING TILES IN THE FOOD PREP AREA WITH STAINS AND FOOD SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING TILES.
    • 58. FORMATION D ' ALLERGÈNE
      • CFM WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGENT TRAINING CERTIFICATE.
  6. Réinspection des toiles

    0 infraction

  7. Toiles

    13 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST HAVE AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, SLICED TOMATOES) ARE BEING PREPARED HANDLED AND SERVED. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-202.12 OBSERVED THE MEN'S AND WOMEN'S EMPLOYEE TOILET ROOMS HAND WASHING SINKS AT AN INADEQUATE HOT WATER TEMPERATURE OF 71F DURING THE INSPECTION. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN 100F AT ALL TIMES. ENGINEER ON SITE ADJUSTED THE TEMPERATURE AND BY THE END OF THE INSPECTION SAID HAND WASHING SINKS WERE MAINTAINING 100F. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED HAND WASHING SIGNS ARE NEEDED IN THE EMPLOYEE TOILET ROOM AND FOOD PREP AREA HAND WASHING SINK ON THE ROOFTOP AND AT THE MEZZANINE BAR AREAS HAND WASHING SINKS. INSTRUCTED TO PROVIDE.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • 3-501.16(A:1) OBSERVED TCS FOODS AT AN INADEQUATE HOT HOLDING TEMPERATURE LOCATED IN A HOT HOLDING UNIT IN THE EMPLOYEE CAFETERIA; OBSERVED ABOUT 4 LBS OF COOKED GYROS MEAT AT 106F DURING THE INSPECTION. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD AND ALWAYS MAINTAIN ALL TCS HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. FOOD HANDLER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU REFERRING TO THE MENU ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW SUCH AS; STEAK ITEMS,, UNDERCOOKED EGG ITEM AND OYSTERS, PLUS NO "COOKED TO ORDER" ATTACHED TO THE REMINDER. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD "THESE ITEMS ARE COOKED TO ORDER" BY THE CONSUMER ADVISORY REMINDER. PRIORITY FOUNDATION 7-38-005.
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • 7-202.11 OBSERVED OPENED INSECT TRAPS CONTAINING PESTICIDE CHEMICALS HANGING IN VARIOUS AREAS OF THE FOOD PREP/DISH WASHING AREAS. INSTRUCTED FACILITY TO NEVER SET ANY PESTICIDE CHEMICALS IN THE FOOD PREP AREAS AND ONLY ALLOW PEST CONTROL TO ADMINISTER PESTICIDES. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-015.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY. OBSERVED ABOUT 10 LIVE SMALL FLIES LOCATED ON THE WALLS AND CEILING OF THE ROOF TOP FOOD PREP AREA. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 40. FONDS PERSONNELS
      • 2-402.11 OBSERVED SOME FOOD HANDLERS WITHOUT ADEQUATE HAIR RESTRAINTS (CAP, HAIR NET) AND SOME FOOD HANDLERS WITH BEARDS AND WITHOUT BEARD GUARDS. INSTRUCTED TO PROVIDE AT ALL TIMES.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • 4-904.11 OBSERVED TABLEWARE BEING PRESET ON DINING ROOM TABLES WITHOUT ADEQUATE PROTECTION FROM POSSIBLE CONTAMINATION. INSTRUCTED TO INVERT GLASSWARE AND PLATES AND COVER THE MOUTH PARTS OF THE SILVERWARE OR DO NOT PRESET TABLES OR SET TABLES UPON THE CUSTOMER'S ARRIVAL.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-302.13 OBSERVED NO IRREVERSIBLE THERMOMETER NOR HIGH TEMPERATURE DISH MACHINE TEST STRIPS (THAT MEASURE THE SURFACE TEMPERATURE OF 160F) ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM LOCATED IN THE ROOFTOP FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • 5-501.15 OBSERVED MULTIPLE OVERFLOWING OUTSIDE GARBAGE DUMPSTERS WITH LIDS NOT CLOSED AND TIGHT FITTING. INSTRUCTED TO NEVER ALLOW OUTSIDE DUMPSTERS TO OVERFLOW WITH GARBAGE AND ALWAYS KEEP ALL OUTSIDE DUMPSTER LIDS CLOSED AND TIGHT FITTING AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).
  8. Toiles

    0 infraction

  9. Réinspection des toiles

    0 infraction

  10. Toiles

    4 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED HANDWASHING SIGNS ARE NEEDED AT ALL HANDWASHING SINKS IN FOOD PREP AREAS AND THE BAR. INSTRUCTED TO PROVIDE.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED OR A DISCLOSURE (WITH FOOTNOTE) ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (TUNA, BEEF, EGGS) ON THE BREAKFAST, LUNCH, AND DINNER MENU. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 OBSERVED AN UNEVEN WALL UNDER THE HIGH-TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED DEAD INSECTS BEHIND THE COOKING EQUIPMENT IN THE BAKERY PREP AREA. INSTRUCTED TO REMOVE ALL DEAD INSECTS AND CLEAN AND SANITIZE THE AREA.
  11. Toiles

    16 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE PASTRY KITCHEN, IN THE 3RD FLOOR FRONT PREP AREA, AND IN THE BAR. PRIORITY FOUNDATION VIOLATION#:7-38-030(c). NO CITATION ISSUED. -
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • - MUST PROVIDE HANDWASH SIGNAGE AT ALL HANDWASH SINKS THROUGHOUT FACILITY, AND MAINTAIN. -
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • - MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 14. ENREGISTREMENTS EXIGÉS DISPONIBLES: TÂCHES DE STOCK, DESTRUCTION PARASITE
      • - OBSERVED NO RECORD RETENTION OF FREEZING/PARASITE DESTRUCTION OF THE RAW/MARINATED FISH THAT IS READY TO EAT (SUSHI FISH), ON SITE. MUST PROVIDE RECORDS OF PARASITE DESTRUCTION ON SITE OR A LETTER FROM THE FISH SUPPLIER STATING THAT THE FISH SUPPLIED ARE FROZEN/RAISED IN A WAY TO VERIFY ALL REQUIRED PARASITE DESTRUCTION. PRIORITY VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • - OBSERVED INADEQUATE LABELS ON THE ROP FOOD ON SITE. ALL ROP LABELS MUST CONTAIN: a.Identification of food item b.The date of preparation c."Must be kept at 41f or below” (fish= “must be kept frozen") d.Expiration Date (30 days) OR Instructions to discard/consume by after 30 days e.If frozen must include the date the item was frozen and the date the item was removed from freezer. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • - OBSERVED NO VARIANCE FOR THE KIMCHI PREPARED ON SITE. MUST OBTAIN VARIANCE FOR ALL KIMCHI PRODUCTION. VIOLATION CORRECTED ON SITE; FACILITY DISCARDED THE 2# OF KIMCHI ON SITE WITH A REPORTED VALUE OF $10.00 PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • - MUST OBTAIN VARIANCE AND HACCP PLAN APPROVAL FOR ALL KIMCHI PRODUCTION ON SITE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • - OBSERVED CLEAN UTENSILS STORE UPRIGHT ON RACKS BY THE DISH AREA AND IN THE STORAGE ROOM. MUST REMOVE AND STORE ALL UTENSILS INVERTED TO PREVENT POTENTIAL SOURCES OF CONTAMINATION. -
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • - OBSERVED NO IRREVERSIBLE TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • - MUST INSTALL A DUMP SINK IN THE BAR. -
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • - MUST PROVIDE A TRASH RECEPTACLE WITH A LID (ATTACHED OR DETACHED) FOR THE FOOD PREP AREA ON THE MEZZANINE LEVEL. -
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • - OBSERVED PEELING FOIL CEILING IN THE 3RD FLOOR FOOD PREP AND 3RD FLOOR PASTRY KITCHEN AREA. MUST REMOVE AND PROVIDE A CEILING THAT IS NON-CORROSIVE, NON-ABSORBENT, SMOOTH, AND EASILY CLEANABLE. -
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EMPLOYEE AND GUEST TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • - SEE VIOLATION#:60. -
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • - OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATION NOT CORRECTED FROM THE LAST INSPECTION#:2184705 ON 7/18/2018: OBSERVED SOME FOOD HANDLER'S CERTIFICATES NOT AVAILABLE FOR REVIEW. INSTRUCTED TO PROVIDE ALL FOOD HANDLER'S CERTIFICATES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION#:7-42-090. CITATION ISSUED. -
  12. Toiles

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY WITH A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE A WRITTEN CLEAN UP PROCEDURE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY NOR A REMINDER AND DISCLOSURE ON THE MENU. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED SOME REFRIGERATORS MISSING A THERMOMETER IN THE EMPLOYEE DINING FOOD PREP AREA AND CUSTOMER FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SMALL PLATES NOT INVERTED TO PROTECT FROM POSSIBLE CONTAMINATION BEING PRE-SET ON DINING TABLES LOCATED IN THE OUTSIDE ROOFTOP DINING AREA. INSTRUCTED TO PROTECT FROM CONTAMINATION AND MAINTAIN. MANAGER CORRECTED ON SITE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED WALL IN POOR REPAIR AND NOT SMOOTH AND EASILY CLEANABLE UNDER THE HIGH TEMPERATURE DISH MACHINE AND UNDER 2 COMPARTMENT SINK LOCATED IN THE 3RD FLOOR FOOD PREP AREA. INSTRUCTED TO MAKE WALL SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED COLD WATER KNOB UNABLE TO TURN ON ONE OF THE TWO WASH BOWLS LOCATED IN THE MEN'S TOILET ROOM IN THE BASEMENT. INSTRUCTED TO REPAIR SO THAT COLD WATER KNOB IS IN GOOD REPAIR AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED SOME FOOD HANDLER'S CERTIFICATES NOT AVAILABLE FOR REVIEW. INSTRUCTED TO PROVIDE ALL FOOD HANDLER'S CERTIFICATES AND MAINTAIN.
  13. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND THE WASH BOWL IN THE MEN'S TOILET ROOM LOCATED ON THE 3M FL. IN NEED OF RECAULKING. INSTRUCTED TO RECAULK AROUND SINK. MAINTAIN SAME.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE CAN OPENER BY THE OFFICE IN THE MAIN FOOD PREPARATION AREA NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE OLD FOOD/DIRT BUILD UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • THE FLOORS IN FRONT OF THE 3-COMPARTMENT SINK IN THE MAIN FOOD PREPARATION AREA NEEDS REGROUTING. INSTRUCTED TO REGROUT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE CEILING TILES IN THE TERRACE FOOD PREPARATION AREA HAS DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • THE MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE (SITTING INSIDE OF THE MOP BUCKET FULL OF DIRTY WATER). INSTRUCTED TO STORE MOPS HANGING UP WHEN NOT IN USE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
  14. Toiles

    6 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • Inadequate food protection, found a vacuum packaging machine in facility without having the proper approval froms the dep of public health, found several food items 20lbs that were vacuum packaged on site. machine is tagged not allowed to use. must contact the office of CDPH for further inquiry. serious citation issued 7-38-005(A) food items removed from kitchen.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • several bulk-food containers not labeled in kitchen and bakery, instructed to label.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • condensation noted in double door cooler( chees and dairy ) instructed to eliminate and maintain. Raw wood shelves in walk-in cooler noted, instructed to seal or use non-absorbent material.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • meat slicer not cleaned properly, noted encrusted food and debris behind blade housing cover, instructed to clean and maintain. ice build-up in ice cream freezer, instructed to remove and maintain.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Mold like substance noted on walk-in coolers walls and ceiling, instructed to clean and maintain.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • inadequate lighting in meat walk-in cooler, instructed to provide.
  15. Toiles

    4 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK-FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND FOOD STRAINERS WITH LOOSE WIRES, INSTRUCTED TO USE SOUND UTENSILS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • PEELING PAINT NOTED THROUGH OUT WALK-IN COOLERS AND FREEZERS, DUSTY CEILING IN PASTRY STATION. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INADEQUATE LIGHTING IN WALK-IN COOLERS, INSTRUCTED TO PROVIDE. MISSING LIGHT SHIELD ABOVE ICE BIN IN BAR AREA. INSTRUCTED TO INSTALL A LIGHT SHIELD.
  16. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR IN ALL PREP AREAS WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE RIGHT FAUCET BASE LEAKING AT THE MAIN KITCHEN'S 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE HANDLING FOOD.
  17. Toiles

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOUND ON SITE VACUUM PACKAGING MACHINE WITH NO HACCP PLAN OR APPROVAL. MACHINE IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. MACHINE MAY NOT BE USED UNTIL APPROVAL IS GRANTED FOR MACHINE. INFORMATION GIVEN. NO CITATION ISSUED,
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SEVERAL REACH IN COOLERS IN NEED OF NEW RUBBER GASKETS. MUST INSTALL 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 DRY STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS IN COFFEE STATION ON 8TH FLOOR IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  18. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THR REACH IN FREEZER IN THE PASTRY PREP AREA-REMOVE EXCESS ICE BUILD UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN AND MAINTAIN FLOORS UNDER/AROUND THE DISHMACHINE AND HEAVY EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN WALLS IN DRY STORAGE AREA AND AROUND SINKS/COOKING EQUIPMENT IN PREP AREA-REMOVE SPILLS, SPLATTER AND DIRT/DUST.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REMOVE PEELING PAINT AT THE TOPE OF THE WALL IN THE DRY STORAGE AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST FIX THE LEAK AT THE PIPE UNDER THE DISHMACHINE AND MAINTAIN.
  19. 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. OBSERVED THICK ICE BLOCKS BUILDING ON CONDENSER OF PASTRY WALK IN FREEZER. INSTRUCTED MANAGER TO REMOVE ALL ICE BUILD UP.
    • 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. OBSERVED DUST BUILD UP ON PRODUCE WALK IN COOLER FAN COVERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN COVERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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. EMPLOYEES MENS WASHROOM HANDWASH BOWL (LEFT SIDE BOWL) DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
  20. Toiles

    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. PRODUCE WALK IN COOLER, SANDWICH PREP COOLER AND PASTRY WALK IN FREEZER DOOR GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED GASKETS.
    • 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. RESTAURANT PREP AREA INTERIOR CABINETS WITH FOOD/DUST BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN CABINETS ALSO MUST CLEAN LOWER SIDE OF SHELVES IN DISHMACHINE ROOM AND RESTAURANT PREP AREA.
    • 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. FLOOR TILES DAMAGED AROUND DISHMACHINE. MUST REGROUT ALL DAMAGED FLOOR TILES/KEEP FLOOR DRY.
    • 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. OBSERVED HOLE IN WALL BY DISHMACHINE(UNDER FUSE BOX). MUST SEAL HOLE IN WALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PREP AREA HANDWASH BOWL (BY OFFICE) DRAINING SLOWLY, 2-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARTMENT AT SILVER ROOM. MUST REPAIR AND MAINTAIN SINKS.
  21. Toiles

    3 infractions

    • 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 containers on shelving units not stored properly. (must store inverted)
    • 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. Found floor tiles not grouted at restaurant kitchen.
    • 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 broken light shield at fixture/restaurant kitchen.

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