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THE FAIRMONT CHICAGO

200 N COLUMBUS DR, CHICAGO, IL 60601 · Restaurant

Résumé des inspections

THE FAIRMONT CHICAGO a été inspecté 28 fois par Chicago Department of Public Health depuis le 3 juin 2010. La dernière inspection, le 22 octobre 2025, a relevé 2 infractions.

5 des 28 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 2 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

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.

  • 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 4 inspections distinctes, la plus récente le 15 octobre 2025. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 25 septembre 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 31 octobre 2019. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 17 octobre 2025. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 1 octobre 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.

28 inspections

  1. Réinspection de la plainte

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED DRAIN LINE LEADING FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR. INSTRUCTED MANAGER TO RELOCATE DRAIN LINE FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11: OBSERVED MISSING GROUT IN BETWEEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY.
  2. Réinspection de la plainte

    3 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11: OBSERVED DISCLOSURE ON MENU NOT STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED NO WATER PRESSURE FOR HOT AND COLD RUNNING WATER AT HANDWASHING SINK #3(FROM LEFT) AND HANDWASHING SINK #6(FROM LEFT)IS SLOW DRAINING IN WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO RESTORE WATER PRESSURE FOR HOT AND COLD RUNNING WATER AT HANDWASHING SINK #3 AND TO REPAIR HANDWASHING SINK #6 FOR PROPER DRAINAGE OF WATER IN WOMEN'S EMPLOYEE WASHROOM. OBSERVED DRAIN LINE LEADING FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR. INSTRUCTED MANAGER TO RELOCATE DRAIN LINE FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11: OBSERVED MISSING GROUT IN BETWEEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY.
  3. Plainte

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 70.5-70.9F AT HANDWASHING SINKS IN MEN'S EMPLOYEE WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.0-59.4F. OBSERVED COLD TCS FOODS, SLICED TOMATOES(47.5-56.1F), PICO DE GALLO CONTAINS DICED TOMATOES(48.1F), SALMON(48.5-56.3F), HALF N HALF(45.0F), BUTTERMILK(45.0F), PORK(45.5-45.9F), GARLIC CREAM(45.9F), CUT CANTALOUPE AND HONEYDEW(48.4-49.1F), CHEESE(51.3-52.0F), BACON(47.7-53.6F), SLICED WATERMELON(55.0F), YOGURT(59.4F), HARD BOILED EGGS(50.2-57.2F) AND SHRIMP(49.8F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $415 WEIGHING 87LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED DISCLOSURE ON MENU NOT STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED COLD HOLDING UNIT IN PREP AREA ACROSS FROM COOKLINE WITH 4 DRAWERS AND ONE DOOR AT IMPROPER AMBIENT TEMPERATURE OF 54.5F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON COLD HOLDING UNIT IN PREP AREA ACROSS FROM COOKLINE WITH 4 DRAWERS AND ONE DOOR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO WATER PRESSURE FOR HOT AND COLD RUNNING WATER AT HANDWASHING SINK #3(FROM LEFT) AND HANDWASHING SINK #6(FROM LEFT)IS SLOW DRAINING IN WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO RESTORE WATER PRESSURE FOR HOT AND COLD RUNNING WATER AT HANDWASHING SINK #3 AND TO REPAIR HANDWASHING SINK #6 FOR PROPER DRAINAGE OF WATER IN WOMEN'S EMPLOYEE WASHROOM. OBSERVED DRAIN LINE LEADING FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR. INSTRUCTED MANAGER TO RELOCATE DRAIN LINE FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING GROUT IN BETWEEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY.
  4. Toiles

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, PREP TABLES, SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  5. Toiles

    7 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • Low temp dish washing machine at bar area not sanitizing at final rinse. 0ppm of sanitizer obtained at CL test strips, Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • No variance obtained for crayovac and sous vide operation, observed a food handler using sous vide method in cooking duck, instructed to discontinue this process until proper variance obtained from Chicago dept of Public health. machine is tagged. Priority foundation violation 7-38-005.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • Inaccurate probe thermometer with main cook line food handlers. instructe dto obtain good working thermometers.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • Bulk food not labeled ( flour, sugar...) instructed to label and maintan.
    • 40. FONDS PERSONNELS
      • Food handler with long beard not wearing beard restraints. instructed to wear.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • Deli cups not air dried/ tags removed after washing. Instructed to air dry all multi-use utensils and remove old tags.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • Using deli cups as a bulk food scoops, instructed to use proper scoops.
  6. Réinspection des toiles

    0 infraction

  7. Non-inspection

    0 infraction

  8. Toiles

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK-IN COOLER, SUCH AS 10 LBS OF RAW SALMON AT 49.1F, 15 LBS OF SMOKED TURKEY AT 48.8F. MANAGER DISCARDED AND DENATURED A TOTAL 25LBS AT $200. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED WALK IN COOLER NOT MAINTAINING PROPER TEMPERATURE 50.0F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED NUTS OUT OF THE ORIGINAL CONTAINER AND IN CONTAINERS BY THE BAKING STATION WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED 1 BURNT OUT LIGHT BULB IN THE HOOD BY THE PREP AREA. INSTRUCTED TO INSTALL WORKING LIGHTBULBS AND MAINTAIN.
  9. Toiles

    1 infraction

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • LOW TEMP DISH WASHING MACHINE AT BAR NOT SANITIZING AT FINAL RINSE WHILE MACHINE BEING USED, MACHINE RUNNING ON EMPTY SANITIZER CONTAINER. INSTRUCTED MANAGER TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE. PRIORITY VIOLATION 7-38-025. MACHINE SANITIZING AT 50 PPM BY THE END OF INSPECTION.
  10. Toiles

    3 infractions

    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE HANDLING FOOD IN PREP AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD. INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE FOOD DEBRIS AND RESIDUE IN THE FLOOR DRAINS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • FOUND GREASE ACCUMULATION ON HOOD FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
  11. Réinspection des toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14 OBSERVED NO HANDWASHING SIGNAGE IN ALL WASHROOMS ON THE 1ST FLOOR (MEN'S AND WOMEN'S). INSTRUCTED TO PROVIDE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-204.11 OBSERVED ADDITIONAL HANDSINKS NEEDED IN PASTRY/COLD SIDE PREP AND IN COFFEE PREP ROOM. INSTRUCTED TO INSTALL. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-904.11 OBSERVED EXPOSED UTENSILS IN A BIN. PERSON IN CHARGE WAS INSTRUCTED TO REWASH, SANITIZE AND AIR DRY THE UTENSILS PRIOR TO THEM BEING ROLLED FOR CONSUMERS. ADVISED TO PROPERLY COVER UTENSILS WHILE IN BIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B) OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT ON HOT SERVICE LINE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED LOOSE FAUCET UNIT FOR HANDSINK NEAR THE DISH WASHING AREA (HIGH TEMPERATURE DISH MACHINE AND 3-COMP SINK). INSTRUCTED TO TIGHTEN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE FOR SANITARY NAPKINS INSIDE SINGLE STALL FOR WOMEN'S WASHROOM LOCATED IN THE BAR. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 OBSERVED LOOSE FOOD DEBRIS AND RESIDUE IN THE FLOOR DRAINS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
  12. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN ALL WASHROOMS ON THE 1ST FLOOR (MEN'S AND WOMEN'S). INSTRUCTED TO PROVIDE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED ADDITIONAL HANDSINKS NEEDED IN PASTRY/COLD SIDE PREP AND IN COFFEE PREP ROOM. INSTRUCTED TO INSTALL. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED LOW TEMPERATURE GLASS WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 10 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT A MINIMUM OF 50 PPM. TECHNICIAN ARRIVED ON SITE TO REPAIR. CONCENTRATION LEVEL NOTED AT 100PM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED PEST ACTIVITY WITH APPR. 30+ LIVE COCKROACH ACTIVITY IN THE KITCHEN PREP AREAS. ACTIVITY NOTED ALONG THE BASEBOARDS IN THE COFFEE PREP ROOM (6), UNDER COOKLINE EQUIPMENT (10), WALL WHERE DEEP FRYERS ARE LOCATED (5), UNDER HIGH TEMPERATURE DISH MACHINE (6) AND NEAR THE 3-COMP DISH SINK (4). INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED EXPOSED UTENSILS IN A BIN. PERSON IN CHARGE WAS INSTRUCTED TO REWASH, SANITIZE AND AIR DRY THE UTENSILS PRIOR TO THEM BEING ROLLED FOR CONSUMERS. ADVISED TO PROPERLY COVER UTENSILS WHILE IN BIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT ON HOT SERVICE LINE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LOOSE FAUCET UNIT FOR HANDSINK NEAR THE DISH WASHING AREA (HIGH TEMPERATURE DISH MACHINE AND 3-COMP SINK). INSTRUCTED TO TIGHTEN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED RECEPTACLE FOR SANITARY NAPKINS INSIDE SINGLE STALL FOR WOMEN'S WASHROOM LOCATED IN THE BAR. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LOOSE FOOD DEBRIS AND RESIDUE IN THE FLOOR DRAINS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
  13. Plainte

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14, NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11, NO VOMIT/ DIARRHEA CLEANUP PROCEDURE ON SITE, INSTRUCTED TO OBTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12 MULTIPLE BULK FOOD CONTAINER WITH WHITE POWDER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14, SANITIZER BUCKETS STORED ON PREP TABLE NEXT YO OPEN FOOD ITEMS, INSTRUCTED TO KEEP BELOW.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-901.11, POTS AND PANS NOT STORED PROPERLY AFTER WASHING FOR PROPERLY DRYING, INSTRUCTED TO INVERT TO PREVENT WATER COLLECTION
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367. NO ALLERGEN TRAINING FOR CERTIFIED MANAGERS, INSTRUCTED TO OBTAIN.
  14. Réinspection des toiles

    0 infraction

  15. Toiles

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND 2 PREP COOLERS AT MAIN COOK LINE AIR TEMPERATURE AT 52.4F, DELI AND COOKED FOOD WALK-IN COOLER AT 57.4F, INSTRUCTED MGR TO KEEP ALL COOLERS TEMPERATURE AT 40F OR LOWER, COOLERS TAGGED NOT ALLOWED TO USE MUST CONTACT THE OFFICE OF CHICAGO DEPT OF PUBLIC HEALTH WHEN REPAIRED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 20 OF BAKED POTATOES AT 57.5F, 10 LBS COOKED CHICKEN AT 53.5F, COOKED BEEF AT 57.5F, 30 LBS DELI MEATS AT 52.5F. ALL STORED IN SAID COOLERS. INSTRUCTED TO KEEP SUCH FOODS STORED AT 40F OR LOWER, CRITICAL CITATION ISSUED 7-38-005(A) FOOD DISCARDED VALUED AT $150.
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • BARE HAND CONTACT WITH READY-TO-EAT FOODS, OBSERVED A FOOD HANDLER SLICING FRUITS AND ASSEMBLING PIECES OF WAFFLES ON A PLATE WITH BARE HAND, INSTRUCTED MGR TO HAVE EMPLOYEES PRACTICE NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. CRITICAL CITATION ISSUED 7-38-010(A).
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • LARGE MAIN HIGH TEMP DISH MACHINE FINAL RINSE AT 122 F, INSTRUCTED MGR TO KEEP DISH MACHINE FINAL RINSE AT 180 F OR HIGHER, MACHINE WAS BEING USE DURING INSPECTION. ALSO BAR LOW TEMP DISH MACHINE WITH 0 PPM FOR CHLORINE AT FINAL RINSE, MACHINE ARE TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CHICAGO DEPT OF PUBLIC HEALTH WHEN REPAIRED, CRITICAL CITATION ISSUED 7-38-030.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOOD CONTAINERS NOT LABELED ( FLOUR ) INSTRUCTED TO LABEL.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • LOOSE WIRES NOTED ON FOOD STRAINERS, INSTRUCTED TO USE SOUND UTENSILS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ICE ACCUMULATION ON COOLING LINES IN WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED TO REPAIR.
  16. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED INTERIOR OF ICE MACHINE WITH A BROWNISH/PINKISH SUBSTANCE. OBSERVED BOTTOM OF PREP TABLES WITH MINOR ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED MINOR FOOD DEBRIS UNDER THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED BLACK SUBSTANCE ON THE WALL BEHIND THE 3 COMPARTMENT SINK. OBSERVED CAULK AROUND 3 COMPARTMENT SINK IN POOR REPAIR. INSTRUCTED TO CLEAN WALL AND CAULK AROUND 3 COMPARTMENT SINK AND MAINTAIN. OBSERVED WALL BY DRINK STATION IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
  17. Plainte

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Cutting boards that had deep cuts in kitchen prep area, shall be replaced. Caulk around exposed hand sinks, 3 compartment sink, in kitchen prep areas in state of disrepair, shall be repaired/replaced. Caulk around dish machine areas, prep counters in state of disrepair, shall be repaired/replaced. Walk in coolers shelving/racks that had peeling paint/rust, shall be repaired/replaced. reach in coolers in prep areas, prep lines that had peeling paint/rust, shall be repaired/replaced. Cooler door gaskets that were damaged(broken), shall be repaired/replaced.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Walk in cooler shelving/racks in kitchen prep areas not clean, need detailed cleaning(crevices), cooler shelving/racks in coolers in bar area, kitchen prep areas, and prep line not clean, need detailed cleaning. Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices). Walk in cooler vents not clean, need detailed cleaning. Cooler, coffee machine in bar area not clean, need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors under heavy equipment, cooking equipment in prep areas not clean, need detailed cleaning(corners), floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners), floors in rear storage areas, bsmt storage areas, rooms not clean, need detailed cleaning(corners). Floors in prep areas, walk in coolers need re-grouting.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Walls, ceilings in kitchen prep areas that were damaged/stained, shall be repaired/replaced, walls ceilings in kitchen prep areas not clean, need detailed cleaning. Missing ceiling tiles in rear kitchen areas, storage ares, shall be provided. Walls that had gaps, exposed raw wood in rear kitchen areas, shall be repaired/sealed.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 2 compartment sink faucet in prep area was leaking at neck, shall be repaired/replaced. 1 compartment(prep sink) drain pipe leaking, shall be repaired/replaced.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Stock items mus be stored six inches off of floor to prevent pest harborage.
  18. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BANQUET STORAGE UNITS NOT CLEAN OF DEBRIS,OLD FOOD INSIDE WALK IN COOLER,INTERIOR UPPER AREAS OF BOTH ICE MACHINES,INTERIOR OF COOLER AND STORAGE UNITS NOT BEING USED AT THIS TIME.MUST CLEAN/MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN ALONG BANQUET STORAGE AREA/ROOM SERVICE STORAGE SUPPLIES,SINKS.MUST CLEAN DEBRIS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING VENTS IN EMPLOYEE CAFERTIA FOOD LINE NOT CLEAN,DUSTY.MUST CLEAN
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND CLEANING EQUIPMENT NOT PROPERLY STORED UNCLEAN.DUST PANS ,ETC.MUST CLEAN/MAINTAIN.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • SOME EMPLOYEE NOT PROVIDE WITH NEW FOOD HANDLER CERTIFICATE AT THIS TIME.MUST PROVIDE ALL CERTIFICATES BY NEXT ROUTINE INSPECTION.
  19. Réinspection des toiles

    0 infraction

  20. 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 ON SITE WITH ABOUT 15 LBS OF SEVERAL FOOD ITEMS THAT WERE VACUUM PACKAGED ON SITE WITHOUT HAVING PROPER APPROVAL DOCUMENTS FROM THE OFFICE OF CDPH, MACHINE IS TAGGED NOT ALLOWED TO USE, FOOD IS REMOVED. SERIOUS CITATION ISSUED 70-38-005. CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • INADEQUATE INSECTS CONTROL, FOUND 12 LIVE COCKROACHES IN MAIN PREP KITCHEN, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS. PEST CONTROL SERVICE IS RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK FOOD CONTAINER NOT LABELD IN BAKERY SECTION, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SEVERAL FOOD STRAINERS IN POOR REPAIR, LOOSE WIRES. INSTRUCTED NOT TO USE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SEVERAL CRACKS AND CREVICES NOTED ON KITCHEN WALLS, INSTRUCTED TO SEAL AND MAINTAIN.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP STORED ON TOP OF ICE CUBES IN ROOM SERVICE STATION. INSTRUCTED TO KEEP OFF CUBES.
  21. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • SPICE AND BULK FOOD CONTAINERS NOT LABELED PROPERLY, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ICE STICKS FOR LOOSING ICE CUBES STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SEVERAL FOOD STRAINERS WITH LOOSE WIRES, INSTRUCTED NOT TO USE ANY DISREPAIRED UTENSILS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ICE SCOOP FOR ICE MACHINE ATTACHED TO A METAL CHAIN, INSTRUCTE TO KEEP SCOOP FREE FOR PROPER WASHING. ALSO MEAT SLICER NOT CLEAN BEHIND BLADE COVER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • NO HAND WASHING SIGNS IN EMPLOYEES TOILET ROOMS, INSTRUCTED TO POST.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FAN COVERS IN WALK-IN COOLER WITH DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.
  22. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE TORN GASKET AT THE DOOR OF THE WALK-IN COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT FLOOR AT THE FOLLOWING AREAS: MAIN SERVICE LINE COOKING AREA, POT SINK AREA, TILT SKILLET AREA, IN THE PASTRY KITCHEN AREA BY THE EXPOSED HAND SINK AND AT THE MIXER AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST RECAULK WALL AT TOP OF THE 3COMP SINK TO REMOVE GRIMMY CAULKING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE COLD WATER AT ONE OF SIX HANDWASHING SINKS (MIDDLE SINK)ON THE 1ST FLOOR IN THE LADIES RESTROOM.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST HAVE ESPRESSO MACHINE WATER DRAIN LINE DRAIN INTO A FLOOR PAN OR FLOOR DRAIN AT THE ENO LOBBY BAR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR LEAKY PIPES UNDER THE 2COMP SINK LOCATED IN THE PASTRY SHOP AREA.
  23. Consultation

    0 infraction

  24. Réinspection des toiles

    9 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE WORN GASKETS ON PREP REACH-IN COOLER IN GRILL AREA IN MAIN KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT/DEEP FRYERS IN B3 AND B2. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF PREP COOLERS THROUGH OUT B3 AND B2 AND CABINETS IN EMPLOYEE CAFETERIA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN/SANITIZE AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN WALK-IN COOLERS/FREEZERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT FLOORS IN GRILL AREA ON B3 LEVEL AND IN THE DISH MACHINE AREA ON THE B2 LEVEL AND THROUGH OUT AS NEEDED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST SEAL ALL OPENINGS/HOLES IN THE WALLS AND REPLACE ALL BROKEN AND MISSING WALL TILES IN B3 AND B2 MAIN PREP AREA BEHIND SINKS, PREP TABLES AND THROUGH OUT AS NEEDED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN ALL WALLS/CEILING TILES IN ALL PREP AREAS-REMOVE DUST/DIRT AND FOOD SPLATTERS IN B3 AND B2.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE A SHIELD TO THE LIGHT IN THE PREP REACH-IN COOLER IN THE B3 GRILL AREA AND IN THE WALK-IN COOLER IN THE STORAGE AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE LEAKS AT THE BASE OF THE FAUCET AND PIPE ON THE SANITIZING COMPARTMENT ON THE 3-COMP. SINK IN THE B3 MAIN KITCHEN AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE RUNNING HOT WATER TO THE WASHBOWLS (3 & 4 FROM THE ENTRANCE) IN THE WOMEN'S LOCKER ROOM
  25. Toiles

    12 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND 3 PREP COOLERS IN THE B3 MAIN KITCHEN GRILL AREA NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. TEMPERATURES RANGED FROM 47.4F-51.9F. INSTRUCTED TO HAVE COOLERS FIXED AND CONSTANTLY MAINTAINING TEMPERATURES OF 40F OR LOWER. ENGINEER FIXED COOLERS AND THEY NOW MAINTAIN THE PROPER TEMPERATURE, UNITS WERE NOT TAGGED. CITATION #78222-14 ISSUED.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE COOLERS MENTIONED ABOVE NOT AT THE REQUIRED TEMPERTURE OF 40F OR LESS. TEMPS. RANGED FROM 46.8F TO 59.7F AND INCLUDED SHRIMPS, CHEESE, COOKED CHICKEN, COOKED NOODLESM, MEATBALLS, BEEF AND MAYO. ALSO, FOUND 11 18L OF SOUP IN THE WALK IN COOLER AT IMPROPER TEMPS. (51.0F-61.2F) INSTRUCTED TO KEEP POTENTIALLY HAZARDOUS FOODS AT THE PROPER TEMPERATURES AT ALL TIMES. ALL ITEMS WERE DENATURED AND DISCARDED OF AN APPROX. COMBINED WT. 21LBS AND VALUED AT APPROX.$250.00
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • FOUND 5O SMALL LIVE FLIES IN THE DISHMACHINE ROOM ON THE B3 LEVEL AND 10 IN THE DISHMACHINE ROOM ON THE B2 LEVEL. INSTRUCTED TO ELIMINATE ALL ACTIVITY AND CLEAN/SANITIZE ALL AFFECTED AREAS. RECOMMENDED CALLING PEST CONTROL CO. FOR ASSISTANCE IN ELIMINATING SMALL FLIES. CITATION #78223-15 ISSUED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REPLACE WORN GASKETS ON PREP REACH-IN COOLER IN GRILL AREA IN MAIN KITCHEN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT/DEEP FRYERS IN B3 AND B2. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF PREP COOLERS THROUGH OUT B3 AND B2 AND CABINETS IN EMPLOYEE CAFETERIA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN/SANITIZE AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN WALK-IN COOLERS/FREEZERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT FLOORS IN GRILL AREA ON B3 LEVEL AND IN THE DISH MACHINE AREA ON THE B2 LEVEL AND THROUGH OUT AS NEEDED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN ALL WALLS/CEILING TILES IN ALL PREP AREAS-REMOVE DUST/DIRT AND FOOD SPLATTERS IN B3 AND B2.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST SEAL ALL OPENINGS/HOLES IN THE WALLS AND REPLACE ALL BROKEN AND MISSING WALL TILES IN B3 AND B2 MAIN PREP AREA BEHIND SINKS, PREP TABLES AND THROUGH OUT AS NEEDED.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE A SHIELD TO THE LIGHT IN THE PREP REACH-IN COOLER IN THE B3 GRILL AREA AND IN THE WALK-IN COOLER IN THE STORAGE AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE LEAKS AT THE BASE OF THE FAUCET AND PIPE ON THE SANITIZING COMPARTMENT ON THE 3-COMP. SINK IN THE B3 MAIN KITCHEN AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE RUNNING HOT WATER TO THE WASHBOWLS (3 & 4 FROM THE ENTRANCE) IN THE WOMEN'S LOCKER ROOM
  26. Toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. SPRAY BOTTLES AND BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
    • 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. WALK-IN COOLER DOORS AND DRAWER COOLERS GASKETS ARE POOR REPAIR, INSTRUCTED TO REPLACE.
    • 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. EXPOSED INSULATION AT PREP COOLER AND MISSING PANELS, INSTRUCTED TO INSTALL AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. BOTTOM SHELF OF PREP COOLER NOT CLEAN AT MAIN COOKING LINE, INSTRUCTED TO CLEAN AND MAINTAIN. FAN COVERS INSIDE WALK-IN COOLER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. ICE MAKER INTERIOR SURFACES NOT CLEAN AROUND THE UPPER PANEL, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MEAT SLICES AND LARGE CAN OPENER NOT CLEAN, 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
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT BETWEEN KITCHEN FLOOR TILES AT MAINTAIN KITCHEN FLOOR AND BAKERY, INSTRUCTED TO GROUT AND MAINTAIN.
    • 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. WALK-IN COOLER DOOR FRAMES, AND GASKETS ARE IN POOR REPAIR AT MAIN KITCHEN, INSTRUCTED TO REPAIR.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES AT BAKERY NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  27. Réinspection des toiles

    1 infraction

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • VOIR LE RAPPORT PRÉCÉDENT POUR DESCRIPTION.
  28. Toiles

    6 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED SELF SERVICE BREAKFAST BAR WHERE READY-TO-EAT FOOD ITEMS(SLICED FRUITS, PASTRIES, FRUIT PRESERVE) DISPLAYED WITH NO SNEEZE GUARD NOR COVERS, INSTRUCTED MANAGER TO DISPLAY SUCH ITEMS PROTECTED FROM CUSTOMERS CONTAMINATION.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND OVER 50 LIVE FRUIT FLIES SCATTERED THROUGH OUT PREP AREAS, INSTRUCTED MANAGER TO ELIMINATE FLIES, PEST CONTROL SERVICE RECOMMENDED.
    • 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 WALK-IN COOLER DOORS AND GASKETS IN POOR REPAIR, INSTRUCTED MGR TO REPLACE AND MAINTAIN.
    • 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. EXTERIOR AND INTERIOR SURFACES OF ICE MAKERS NOT CLEAN, ORANGE FILM AND DIRT NOTED, INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 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. INSULATION AROUND WALK-IN COOLER PIPES NOT CLEAN, DIRT AND POSSIBLE MOLD BUILD UP, INSTRUCTED MGR TO CLEAN AND MAINTAIN
    • 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. BLACK DIRT AND PEELING PAINT NOTED ON PREP AREA AND DISH MACHINE WALLS INSTRUCTED TO CLEAN.

Établissements inspectés à proximité

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