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THE LITTLE INDIA

1109 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Résumé des inspections

THE LITTLE INDIA a été inspecté 24 fois par Chicago Department of Public Health depuis le 20 avril 2010. La dernière inspection, le 20 janvier 2026, a relevé 7 infractions.

1 des 24 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 7 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Lavage des mains et hygiène du personnel.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

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

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 10 fois dans 5 inspections distinctes, la plus récente le 11 mars 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 8 fois dans 6 inspections distinctes, la plus récente le 20 janvier 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 14 janvier 2020. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 20 janvier 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • RavageursRisque élevé

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

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 11 mars 2024. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

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.

24 inspections

  1. Toiles

    7 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER. OBSERVED MILK AT 44F, CHICKEN AT 44-49F, BAKED POTATOES AT 46F, COOKED SPINACH AT 44F, AND COOKED CHICKPEAS AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER INSIDE OF THE 3-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD NOT PROTECTED FROM PHYSICAL CONTAMINANTS. OBSERVED A LONG STRAND OF WHAT APPEARED TO BE HUMAN HAIR MIXED IN WITH PIECES OF FRIED CHICKEN SITTING ON A STORAGE RACK IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO PROTECT ALL FOODS FROM PHYSICAL CONTAMINANTS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE EXTERIOR OF ALL FOOD STORAGE CONTAINERS SITTING ON THE WIRE STORAGE SHELVES, INTERIOR OF THE PREP COOLERS, THE TOP OF THE STOVE AND WIRE STORAGE SHELVES IN THE FOOD PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE GREASE BUILDUP ON THE FLOOR BEHIND THE COOKING EQUIPMENT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED ALL FOOD HANDLING EMPLOYEES WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST PROVIDE A VALID FOOD HANDLER CERTIFICATE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED THE CERTIFIED FOOD MANAGER WITH NO VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST PROVIDE A VALID ALLERGEN TRAINING CERTIFICATE.
  2. Toiles

    0 infraction

  3. Toiles

    6 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER IE: SALT, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. FONDS PERSONNELS
      • NOTED COOK WITHOUT EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • SOILED LINENS STORED IN THE OUTDOOR WALKWAY MUST BE IN A SEALED/COVERED CONTAINER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ALL LINER FOR SHELVING MUST BE SMOOTH AND CLEANABLE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK FROM PIPING IN THE BASEMENT CEILING INTO A BUCKET AND ONTO THE FLOOR MUST BE REPAIRED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED POOLING WATER ON THE BASEMENT FLOOR. MUST REMOVE AND MAINTAIN DRY FLOORS.
  4. Toiles

    8 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS THROUGHOUT THE WALK-IN COOLER AND COOKS LINE COOLER NOT DATE LABELED WITH EXPIRATION DATES. NO LABELS OF ANY KIND ON FOODS. FOODS SUCH AS COOKED AND COOLED CHICKEN, LENTILS, VEGETABLES, AND SAUCES. REVIEWED ALL PREPARED TCS FOODS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED TORN MESH SCREEN ON THE REAR KITCHEN EXIT DOOR WITH LARGE HOLES IN SCREEN. MUST REPLACE TO BE TIGHT FITTING WITHOUT HOLES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • ALL CLEAN POTS, PANS AND LARGE BOWLS MUST BE STORED INVERTED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE WALK-IN COOLER AND KITCHEN.----BROKEN/MISSING HANDLE REPAIRED WITH TAPE ON THE COOKS LINE THREE DOOR COOLER. MUST REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED BADLY DAMAGED, STAINED CUTTING BOARD WITH DEEP BLACKENED GROOVES. INSTRUCTED TO REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT THE KITCHEN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALL NEXT TO COOKS LINE PREP TABLE WITH EXCESSIVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE AVAILABLE DURING THE INSPECTION.
  5. Toiles

    2 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS, INCLUDING SPICE CONTAINERS, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT THE COOLERS AND FREEZERS. MUST USE FOOD-GRADE DISPOSABLE BAGS OR WASHABLE REUSABLE CONTAINERS.
  6. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED HAND WASHING SINK THAT WAS PREVIOUSLY LOCATED AT THE REAR KITCHEN FOR DISHWASH AREA USE HAS BEEN REMOVED. MUST REPLACE AND PROVIDE HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • ALL PREPARED TCS FOODS, SUCH AS ASSORTED COOKED CHICKEN DISHES AND COOKED SPINACH ON SITE THROUGHOUT THE WALK-IN COOLER AND PREP COOLERS WITHOUT ANY DATES OF ANY KIND. NO EXPIRATION DATES. REVIEWED, ALL PREPARED TCS FOODS MUST BE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS ARE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS, INCLUDING SPICE CONTAINERS, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOODS INSIDE THE COOLER NEXT TO THE CUSTOMER WASHROOM ARE NOT PROTECTED FROM CONTAMINATION FROM CUSTOMER ACCESS. MUST PROTECT FOODS INSIDE THE COOLER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT THE COOLERS AND FREEZERS. MUST USE FOOD-GRADE DISPOSABLE BAGS OR WASHABLE REUSABLE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PLASTIC WRAP AS A MEANS OF REPAIR FOR THE BROKEN LID DOOR HANDLE ON THE COOK'S LINE COOLER. MUST REPAIR WITH A SMOOTH, CLEANABLE MATERIAL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • RAW WOOD ON THE BOTTOM SIDE OF THE SHELVING ABOVE THE DISH THREE COMPARTMENT SINK MUST BE PAINTED/SEALED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE UNUSED COOLER ON THE COOKS LINE BEING USED FOR DRY FOOD STORAGE WAS NOTED DIRTY.----BULK FOOD CONTAINERS WERE NOTED DIRTY.---INTERIOR OF THE MICROWAVE OVEN WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN ALL.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2528549 ON 8-25-21 WERE NOT CORRECTED. #55- FOUND WALLS AND CEILING NOT SMOOTH AND EASY TO CLEAN AT BASEMENT STORAGE AREAS. MUST SEAL WALLS/ CEILING USING DRYWALL, ETC. #44-: FOUND FOOD CONTAINERS NOT STORED PROPERLY ON RACKS IN BASEMENT STORAGE. MUST STORE INVERTED. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  7. Toiles

    2 infractions

    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON RACKS.MUST STORE INVERTED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND WALLS AND CEILING NOT SMOOTH AND EASY TO CLEAN AT BASEMENT STORAGE AREAS. MUST SEAL WALLS/ CEILING USING DRYWALL, ETC.
  8. Toiles

    12 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • ESTABLISHMENT HAS SOME OF THE SUPPLIES FOR VOMIT AND DIARRHEA KIT. INSTRUCTED MANAGER TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY TO EAT, TCS FOODS STORED IN REFRIGERATOR FOR MORE THAN 24 HOURS WITHOUT ANY DATE MARKING. INSTRUCTED MANAGER TO PROVIDE A USE BY DATE ON THE FOOD ITEM HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED DIRTY KNIVES WITH FOOD DEBRIS STORED IN HOLDER. INSTRUCTED TO WASH, RINSE, SANITIZE AND AIR DRY BEFORE STORING IN UTENSIL HOLDER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DIRTY CUTTING BOARDS WITH DARK STAINS AND GROOVES. INSTRUCTED TO CLEAN OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GARBAGE CANS BEING USED AS DRY STORAGE FOR RICE, SAUCE AND SUGAR. INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT ARE SMOOTH AND EASILY CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FOOD DEBRIS IN PREP COOLER GASKETS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GROCERY BAGS BEING USED AS FOOD STORAGE IN REFRIGERATOR AND CHEST FREEZER. INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT ARE EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED INSIDE OF COOKING FRYER FILLED WITH HEAVY GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • NO LID ON TRASH CANS IN CUSTOMER AND EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED LIGHTS MISSING FROM DISH WASHING AREA. INSTRUCTED TO INSTALL.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLER CERTIFICATES ARE EXPIRED. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL CURRENT EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • ALLERGEN TRAINING IS NOT COMPLETED BY ALL CITY OF CHICAGO FOOD MANAGERS. MUST PROVIDE.
  9. Toiles

    2 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOOD INSIDE PREPARATION COOLER AT IMPROPER COLD HOLDING TEMPERATURES.FOUND 3 POUNDS GARBANZOS AT 48.4F, 2 POUNDS LENTILS AT 49.8F, 10 POUNDS CHICKEN AT 51.1F, 10 POUNDS COOKED DICED VEGETABLES AT 48.7F, AND 3POUNDS CHEESE AT 51.8F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 28 POUNDS OF TCS FOOD VALUE AT 100 DOLLARS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICE NOT FOUND FOR ICE MACHINE WATERLINE. MUST PROVIDE BACKFLOW ON ICE MACHNIE WATERLINE WHERE IT CAN BE SERVICED AND LOCATED.
  10. Réinspection des toiles

    6 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE ON REFRIGERATED READY-TO-EAT TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • 2-402.11 OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER MUST CLEAN AND VENTILATION HOOD FILTERS.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  11. Toiles

    7 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-601.11(A) OBSERVED DIRT AND PINK BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED. PRIORITY FOUNDATION 7-38-005.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE ON REFRIGERATED READY-TO-EAT TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 40. FONDS PERSONNELS
      • 2-402.11 OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER MUST CLEAN AND VENTILATION HOOD FILTERS.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  12. Plainte

    7 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WITH BARE HAND HANDLING READY TO EAT PRODUCTS: PUTTING FRESH CONDIMENTS ON CUSTOMERS PLATES. OBSERVED SOME EMPLOYEE WITH GLOVED HANDS CUTTING RAW CHICKEN,THEN WITH SAME GLOVED HANDS,HANDLED NON-FOOD ITEMS ON SHELF BY THE REAR DOOR,WITH GLOVED HANDS PUT HER HANDS INSIDE BAGS OF DRY SEASON AND SALT TO SEASON FOOD. EMPLOYEE DID NOT CHANGE GLOVES BETWEEN TASK( FROM RAW PRODUCT,NON-FOOD ITEMS AND TO DRY FOOD PRODUCTS).INFORMATION ON HAND WASHING/GLOVES PROCEDURE GIVEN.OWNER CORRECTED PROBLEM.ANOTHER EMPLOYEE PUT ON A WHITE CAP IN PREP AREA AND WITHOUT HAND WASHING CONTINUE TO COOK AND SERVE CUSTOMER PLATES AND TAKE OUT CONTAINERS. CRITICAL VIOLATION:7-38-010(A)
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED EMPLOYEE WIPING CUTTING BOARDS WITHOUT SANITIZER SOLUTION:0ppm INSIDE THE BUCKET WERE LINENS ARE STORED BY THE WORKING STATION. ALSO FOUND SANITIZER SOLUTION AT THIRD COMPARTMENT SINK AT 10ppm. OWNER CORRECTED THE PROBLEM UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO VALID CITY SANITATION CERTIFICATE PROVIDED ON SITE NOR A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED,SERVED AND STORED. CERTIFICATE POSTED ON SITE ARE COPIES.INFORMATION GIVEN HOW TO OBTAIN VALID CERTIFICATES. SERIOUS VIOLATION:7-38-012(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED PLASTIC CUPS,PLATES ETC INSIDE THE DRY FOOD AND YOGURT CONTAINER.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLE FOR EACH FOOD,TO MINIMIZE SOURCE OF CONTAMINATION. FOOD STORED INSIDE PLASTIC GROCERY BAGS MUST BE REMOVED AND PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE BUILD-UP ON EXTERIOR AND INTERIOR OF COOKING EQUIPMENTS,INCLUDED DEEP FRYER,FILTERS,HOOD CHAINS THAT HOLD HOOD,MUST CLEAN AND MAINTAIN. GRIMES ON BLADE OF CAN OPENER,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
      • DEBRIS ON FLOOR UNDER COOLERS AND COOKING EQUIPMENT,ALSO MISSING FLOOR TILES UNDER COOKING EQUIPMENT,AND COOLERS INSTRUCTED TO INSTALL SAID TILE.FLOOR TILES MUST BE SAME LEVEL OF OTHER FLOOR TILES.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • BROKEN AND DIRTY TUBE LIGHT SHIELD INSIDE THE KITCHEN ,INSTRUCTED TO CLEAN AND REPLACE SAID LIGHT SHIELD
  13. Toiles

    2 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FONDAMENTAUX CONTENEURS DE ALIMENTS NON CONSERVÉS PROPRIÉTÉS. IL FAUT RESTER INVERTI.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOUND LIGHTS NOT SHIELDED AT MAIN KITCHEN. MUST SHIELD.
  14. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND SHELVING UNITS WITH RAW WOOD BY WALK IN COOLER. MUST SEAL ALL RAW WOOD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Inspector Comments: FOUND FLOORS NOT CLEAN AT RESTROOM. MUST SWEEP AND MOP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Inspector Comments: FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.
  15. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURE. 57.5F CRITICAL VIOLATION. CITATION ISSUED. 7-38-005. TAGGED REACH IN COOLER.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. 2POUNDS COOKED CHICK PEAS AT 57.4F, 5 POUNDS COOKED BEANS AT 55.9F, 5 POUNDS COOKED CHICKEN AT 54.9F, 1 POUND DICED TOMATOES AT 56.2F, AND 1 QUART WHIPPING CREAM AT 54.3F. CRITICAL VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF APPROXIMATELY 15 POUNDS OF FOOD. MONETARY VALUE ABOUT 50.00 DOLLARS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND SHELVING UNITS WITH RAW WOOD BY WALK IN COOLER. MUST SEAL ALL RAW WOOD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT RESTROOM. MUST SWEEP AND MOP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • IL N'Y A PAS D'INCONVÉNIENT À LA PRÉVENTION DE MOP SINK FAUCET. ÇA DOIT SE PRODUIRE.
  16. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ICE BUILD UP INSIDE MEAT PREP REACH IN COOLER. INSTRUCTED MANAGER TO DEFROST/REMOVE ALL ICE BUILD UP INSIDE COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON WOOD SHELVES IN PREP AREA ADJACENT TO FRYER. INSTRUCTED MANAGER TO CLEAN WOODEN SHELF RACK.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR AND GAPS BETWEEN WALLS/FLOOR THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND SEAL GAPS AT FLOOR BASE THROUGHOUT PREP AREA.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLERS NOT ANSI STATE CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE ANSI STATE CERTIFIED AND MUST HAVE NAMES OF EMPLOYEES ON PREMISES.
  17. Toiles

    5 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • DISHWASH AREA EXPOSED HANDWASH BOWL NOT MAINTAINED, DRAIN PIPE LEAKING PROFUSELY AT SAID SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK BY DATE OF REINSPECTION (01/07/15). ESTABLISHMENT IS PUT ON 48 HOUR NOTICE BY CDPH. CRITICAL VIOLATION 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ICE BUILD UP INSIDE MEAT PREP REACH IN COOLER. INSTRUCTED MANAGER TO DEFROST/REMOVE ALL ICE BUILD UP INSIDE COOLER.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON WOOD SHELVES IN PREP AREA ADJACENT TO FRYER. INSTRUCTED MANAGER TO CLEAN WOODEN SHELF RACK.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR AND GAPS BETWEEN WALLS/FLOOR THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND SEAL GAPS AT FLOOR BASE THROUGHOUT PREP AREA.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLERS NOT ANSI STATE CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE ANSI STATE CERTIFIED AND MUST HAVE NAMES OF EMPLOYEES ON PREMISES.
  18. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • CONTENEURS D'ALIMENTAIRES FONDS NON CONSERVÉS EN PROPRIÉTÉ
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND CUTTING BOARDS IN POOR REPAIR. MUST REPAIR OR REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND BROKEN FLOOR TILES AT MAIN KITCHEN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOUND BROKEN LIGHT SHIELDS AT MAIN KITCHEN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND CLUTTER ON SHELVING UNIT ON TOP OF 3COMPARTMENT SINK.(TOOLS,ETC.)
  19. Toiles

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 46.0F - 55.3F ON PREP COUNTER. (YOGURT AND CARROT 46.0F, MINT SAUCE 48.6F,FRIED BREADED POTATOES 47.3F, ONIONS 46.3F, CAULIFLOWER 47.1F,CHEESE 47.8F, LAMB STEW 55.3F AND CHICKEN 44.3F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 34LBS WORTH $125.00 THROUGH DENATURING PROCESS. INSTRUCTED TO ALWAY MONITOR FOOD TEMPERATURE DURING PREPPING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZER NOTE LABELED WITH NAME, DATE ETC. INSTRUCTED TO LABEL ALL FOOD ITEMS AND BULK FOOD STORAGE CONTAINERS AT ALL TIMES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN SHELVES UNDERNEATH PREP TABLES BY THE 3 COMPARTMENT SINK. ALSO NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED THICK BLACK DIRT ACCUMULATION ON FAN AT THE WINDOW OF KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
  20. Réinspection des toiles

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NEED TO REPAINT KITCHEN WALLS ARE BROWN IN COLOR DUE TO MUCH FOOD SMOKE.
  21. Toiles

    12 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:LAMB AT TEMP OF 46.7F; DICED POTATOES AT TEMP OF 46.5F AND CHICKEN AT TEMP OF 46,1F,FOOD MENTIONED WERE COOKED AND STORED INSIDE THE DISPLAY PREP COOLER(COOLER UNIT MAINTAINS TEMP OF 37.9F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED UPON THE INSPECTION.FOOD DISCARDED AND DENATURED.POUNDS #3 VALUE 28: CRITICAL VIOLATION:7-38-005(A) HOOOO77333-16
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. FOUND THE EXPOSED HAND SINK IN PREP AREA NEAR THE WASHROOM WITHOUT SOAP,OBSERVED A BOTTLE OF HAND LOTION LOCATED ABOVE THE SINK WHICH CERTIFIED FOOD HANDLER STATED THAT WAS SOAP. EMPLOYEE(WAITER) STATED WE DON'T USE IT,ONLY USE THE OTHER SINK.CONTENTS INSIDE THE BOTTLE WAS HAND LOTION. OWNER SEND EMPLOYEE OUT TO BUY THE SOAP,WHICH WAS PROVIDED AT SAID SINK.CRITICAL VIOLATION:7-38-030 H000077333-16
    • 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. WE THE BUSINESS OWNER AND I OBSERVED EVIDENCE OF RATS DROPPINGS IN BASEMENT AREA(40 OR MORE DROPPINGS), UNDER THE SHELVES AND BEHIND THE ENTRANCE DOOR.NO FOOD IN BASEMENT,HOWEVER A LOT UNUSED COOKING EQUIPMENTS.ALSO OBSERVED STANDING WATER ON FLOOR/GROUND.WATER LEAKS FROM WATER PIPE,INSTRUCTED TO REPAIR PIPE,CLEAN FLOOR(REMOVE DROPPINGS).ELEVATED 6" OFF THE FLOOR ITEMS STORED ON FLOOR SERIOUS VIOLATION:7-38-020 H000077334-17
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-23-2011,REPORT# 579323 #30-INSTRUCTED TO PROVIDE DATE ON PREPARED AND READ TO EAT FOODS IN COOLER #32- MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD. #34-INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES. #38-INSTRUCTED TO REPAIR LEAKING FAUCET ON 3COMP.SINK #37-INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN SERIOUS VIOALTION:7-42-090 HOOOO77334-17
    • 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. NEED TO PROVIDE LABELS FOR FOOD STORED IN COOLERS,AND FREZEERS. AND DRY FOOD(FLOUR SUGAR ETC.)
    • 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. OBSERVED WOOD SERVING DISHES COVERED OVER AND OVER WITH ALUMINUM FOIL AND REUSED OVER AND OVER,INSTRUCTED TO REMOVE FOIL WASH AND SANITIZE SERVING PLATE.WASH PLATES EVERY EACH USE
    • 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. REMOVE ALL DIRTY CARDBOARD USED TO LINE SHELVES IN PREP AREA.REPLACE OR PAINT RUSTY SHELVES BY THE 3 COMPARTMENT SINK(CLEAN POTS ARE STORED ON IT),NORTH SIDE.PROVIDE FOOD GRADE CONTAINERS WITH LIDS TO STORE FOOD.
    • 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. DETAIL CLEAN ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR(FOOD AND GRIMES BUILD-UP).DETAIL CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN INTERIOR OF ALL COOLERS, FREZEERS(ENCRUSTED FOOD)AND ALL PREP TABLES.
    • 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 AND MAINTAIN FLOOR IN KITCHEN,SPECIALLY UNDER SHELVES, COMPARTMENT SINK AND COOKING EQUIPMENT.
    • 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. NEED TO REPAINT KITCHEN WALLS ARE BROWN IN COLOR DUE TO MUCH FOOD SMOKE.
    • 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. REPLACE BROKEN AND MISSING STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS, ALSO PROVIDE A STEM THERMOTER TO BE ABLE TO CHECK FOOD TEMPERATURE.
  22. Consultation

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • INSTRUCTED TO PROVIDE DATE ON PREPARED AND READ TO EAT FOODS IN COOLER.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INSTRUCTED TO PROVIDE DATE ON PREPARED AND READY TO EAT FOOD IN COOLERS
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO REPAIR DAMAGED SEAT COVERS IN KITCHEN.MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.
    • 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
      • INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR LEAKING FAUCET ON 3COMP.SINK.
  23. Toiles

    6 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. INSTRUCTED TO PROVIDE DATE ON PREPARED AND READY TO EAT FOOD IN COOLERS
    • 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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVING UNITS AND ON COUNTERS THROUGHOUT.
    • 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. INSTRUCTED TO REPAIR DAMAGED SEAT COVERS IN KITCHEN.MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD.
    • 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. INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.
    • 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
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN.
    • 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. INSTRUCTED TO REPAIR LEAKING FAUCET ON 3COMP.SINK.
  24. Toiles

    5 infractions

    • 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 utensils shall be thoroughly cleaned and sanitized after each usage.non food contact of storage shelving, cooler shelving, not clean need cleaning(crevices).
    • 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 under heavy equipment, storage shelving need cleaning, floors in bsmt. storage areas need cleaning.
    • 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. Use dustless cleaning methods.walls in prep areas need cleaning, ceilings in bathrooms need cleaning.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shield inside canopy shall be provided.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation)in coolers, kitchen prep areas, dining room, and bathroom need detailed cleaning.

Établissements inspectés à proximité

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