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THE MUKASE RESTAURANT & AFRICA FOODS

1361-1363 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Résumé des inspections

THE MUKASE RESTAURANT & AFRICA FOODS a été inspecté 10 fois par Chicago Department of Public Health depuis le 20 septembre 2017. La dernière inspection, le 7 mars 2025, n'a relevé aucune infraction.

1 des 10 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Lavage des mains et hygiène du personnel.

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

Ce que signifient ces constats

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

  • Nettoyage et désinfectionRisque élevé

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

    Relevé 6 fois dans 3 inspections distinctes, la plus récente le 10 octobre 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 4 fois dans 4 inspections distinctes, la plus récente le 10 octobre 2024. 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 2 fois dans 2 inspections distinctes, la plus récente le 7 novembre 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • 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 une fois le 20 septembre 2017. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 20 septembre 2017. Par exemple : MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE

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.

10 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    7 infractions

    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN FISH IN THE 2 COMPARTMENT SINK. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 6-501.19 (2) WASHROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • 5-501.115 OBSERVED DEBRIS AND SOME GREASE ON GROUND UNDER AND AROUND GREASE DUMPSTER IN REAR OUTSIDE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, BED/CLUTTER STORED IN REAR SIDE DRY FOOD STORAGE ROOM AND IN REAR STORAGE ROOM TO PREVENT PEST HARBORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11 ADDITIONAL LIGHTING NEEDED IN REAR DRY FOOD STORAGE SIDE ROOM
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 CERTIFICAT DE FORMATION DES CANDIDATS D'ALIMENTATION NON PROFESSIONNEL. GESTION INSTRUCTE, TOUTES LES PERSONNES ALIMENTAIRES QUI N'ONT PAS CITÉ DE CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO REMPLIRONT UN PROGRAMME DE FORMATION DES PERSONNES ALIMENTAIRES AGRÉÉES.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  3. Toiles

    17 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BEEF, GOAT MEAT, FISH ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES THAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD IS BEING PREPARED, HELD FOR SERVICE, OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND SOAP PROVIDED AT THE HAND WASHING SINK IN THE KITCHEN PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES (CORRECTED ON SITE - PERSON IN CHARGE PROVIDED HANDSOAP) PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICE OR PAPERTOWEL PROVIDED AT THE HAND WASHING SINK IN THE KITCHEN PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE HAND DRYING DEVICE OR PAPER TOWEL AT ALL HAND WASHING SINKS AT ALL TIMES. (CORRECTED ON SITE- PERSON IN CHARGE PROVIDED PAPERTOWEL) PRIORITY FOUNDATION 7-38-030 (C) CITATION ISSUED. (CONSOLIDATED WITH THE ABOVE CITATION).
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND TCS FOODS (COOKED RICE AND BEANS) AT IMPROPER TEMPERATURE REQUIREMENT STORED A PLASTIC CONTAINER ON TOP OF PREP TABLE WITH AN INTERNAL TEMPERATURE OF 65.8F INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 75.00 TOTAL WEIGHT 10 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN FISH IN THE 2 COMPARTMENT SINK. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • J'AI CHERCHÉ À LES PROTÉGER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED NOT USE PLASTIC SODA CRATES MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE KITCHEN. MUST USE PROPER RAISED SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR SLOW DRAINING AND LEAKY DRAINPIPE UNDERNEATH HANDSINK IN THE KITCHEN PREP/DISHWASHING AREA.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • (2) WASHROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED DEBRIS AND SOME GREASE ON GROUND UNDER AND AROUND GREASE DUMPSTER IN REAR OUTSIDE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, BED/CLUTTER STORED IN REAR SIDE DRY FOOD STORAGE ROOM AND IN REAR STORAGE ROOM TO PREVENT PEST HARBORAGE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO REPLACE MISSING LIGHTSHIELDS ABOVE KITCHEN PREP/DISHWASHING AREA.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • ADDITIONAL LIGHTING NEEDED IN REAR DRY FOOD STORAGE SIDE ROOM.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
    • 58. FORMATION D ' ALLERGÈNE
      • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2575269 ISSUED ON 05-02-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #10 - OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK ADJACENT TO THE THREE-COMPARTMENT SINK LOCATED IN THE REAR DISHWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN. #10 - OBSERVED HANDSOAP DISPENSOR ON WALL ABOVE THE THREE COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO REMOVE HANDSOAP DISPENSOR AND ENSURE THAT EMPLOYEES ARE ONLY WASHING THEIR HANDS AT HANDWASHING SINKS. #49 - OBSERVED INTERIOR OF REACH IN REFRIGERATORS AND REACHED IN FREEZERS IN REAR PREPARATION AREA UNCLEAN WITH EXCESSIVE FOOD SPILLS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND SANITIZE THE INTERIOR OF REACH-IN FREEZERS AND REACH-IN REFRIGERATORS. #53 - OBSERVED NO COVERED RECEPTACLE CAN IN THE UNISEX TOILET ROOM, LOCATED IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED RECEPTACLE AND MAINTAIN. #55 - OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, UNDER ALL COOKING EQUIPMENT, AND PREP TABLES TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP, AND-OR GREASE. INSTRUCTED THE PERSON IN CHARGE TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
  4. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK ADJACENT TO THE THREE-COMPARTMENT SINK LOCATED IN THE REAR DISHWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDSOAP DISPENSOR ON WALL ABOVE THE THREE COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO REMOVE HANDSOAP DISPENSOR AND ENSURE THAT EMPLOYEES ARE ONLY WASHING THEIR HANDS AT HANDWASHING SINKS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED INTERIOR OF REACH IN REFRIGERATORS AND REACHED IN FREEZERS IN REAR PREPARATION AREA UNCLEAN WITH EXCESSIVE FOOD SPILLS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND SANITIZE THE INTERIOR OF REACH-IN FREEZERS AND REACH-IN REFRIGERATORS.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED RECEPTACLE CAN IN THE UNISEX TOILET ROOM, LOCATED IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED RECEPTACLE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, UNDER ALL COOKING EQUIPMENT, AND PREP TABLES TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP, AND-OR GREASE. INSTRUCTED THE PERSON IN CHARGE TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
  5. Toiles

    7 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS-FISH, COOKED RICE, ETC.- ARE PREPARED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO THERMOMETER INSIDE PREP AREA STAND UP 1-DOOR REACH IN COOLER. MUST PROVIDE A WORKING THERMOMETER FOR SAID COOLER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED GREASE AND DUST BUILD-UP ON THE VENTILATION HOOD AND VENTILATION FILTERS. MUST CLEAN AND MAINTAIN VENTILATION HOOD/FILTERS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • PREP AREA HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER PREP AREA HANDWASH SINK MUST DRAIN QUICKLY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED FOOD AND DIRT BUILD-UP ON WALLS AND FLOOR UNDER AND AROUND EQUIPMENT IN THE PREP AND DISHWASHER AREA. INSTRUCTED MANAGER MUST DETAIL CLEAN WALLS, FLOOR THROUGHOUT PREP AND DISHWASHING AREA AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO FOOD HANDLERS TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
    • 58. FORMATION D ' ALLERGÈNE
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON-PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES.
  6. Toiles

    5 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • FOUND A METAL POT FULL OF COOKED GOAT MEAT AT TEMP OF 54.8F TO 55.6F,OIL WAS SEMI-SOLID. FOOD WAS DISCARDED AND DENATURED BY THE MANAGER.POUNDS 25,VALUE $99. MUST KEEP HOT FOOD AT 135F AND ABOVE,COLD FOOD 41F AND BELOW.ALSO INFORMATION GIVEN ON COOLING PROCESS. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • DOIVENT CONTENIR DES CLOTS DE VÊTEMENT DANS LES ZONES DE PRÉPARATION DANS LE BUCKET SANITIZÉ ENTRE LES UTILISÉS POUR PRÉVENIR LA CONTAMINATION DE CROISSANCE. INSTRUMENTS À MAINTENIR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NE DOIT PAS UTILISER LES CRATS LAITIERS EN MOYENS D'ÉLÉVATION POUR LES POINTS CONSERVÉS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • LIDS OF WHITE CHEST FREZEERS ARE RUSTY AND WITH BLACK SUBSTANCE AT EXTERIOR OF LIDS. NOT CLEANABLE. INSTRUCTED TO REPAIR / REPLACE SAID LIDS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED BLOOD FROM MEAT ,STORED ON SHELVES SPILLED INSIDE TWO DOOR REACH-IN COOLERS AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  7. Toiles

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO VOMIT AND DIARRHEAL EVENT CLEAN UP KIT ON SITE. PROCEDURE GIVEN AND MANAGER MUST OBTAIN KIT. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED APPROXIMATELY 30 MEAT PIES LOCATED ON A SHELF IN DRY STORAGE ROOM. PIES WERE NOT PART OF A COOLING PROCESS. MANAGER STATED SHE WAS ATTEMPTING TO KEEP PIES COLD IN STORAGE ROOM BECAUSE IT WAS COOL. PIES WERE 56F. MEAT PIES WEIGHED APPROXIMATELY 15LBS AND VALUED AT $50. MEAT PIES WERE VOLUNTARILY DISARDED. PRIORITY VIOLATION 7-38-005
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED FROZEN FISH SITTING IN COLD WATER IN SINK. WATER WAS NOT RUNNING. INSTRUCTED MANAGER TO THAW FISH UNDER COLD RUNNING WATER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED INTERIOR OF REACH IN REFRIGERTORS AND INTERIOR OF REACH IN FREEZERS IN COOKING AREA UNCLEAN WITH EXCESSIVE FOOD SPILLS. MUST CLEAN AND SANITIZE INTERIOR OF REACH IN FREEZERS ADN REACH IN REFRIGERATORS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CEILING OF DRY STORAGE LEAKING. MUST REPAIR AND MAINTAIN CEILING OF DRY STORAGE AREA.
    • 58. FORMATION D ' ALLERGÈNE
      • REFER TO VIOLATION #60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED VIOLATION # 58 NOT CORRECTED FROM REPORT #2214120 DATED 9/10/18 NO PROOF OF ALLERGEN TRAINING COULD BE PROVIDED FOR CERTIFIED FOOD MANAGER. PRIORITY FOUNDATION VIOLATION 7-42-090
  8. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE THE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE A PROCEDURE IN PLACE INCLUDING THE CHEMICALS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A)(2)(A) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT THE PREP TABLES AND COUNTER TO BE IMPROPER:-BEEF 93F, RICE 66.6F, STEW 107.8F INSIDE REFRIGERATION UNIT, MEAT PIE 91.4F/86.9F ON FRONT DISPLAY AREA. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 60 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12 NOTED DIRTY CUTTING BOARD WITH DISCOLORATION AT THE KITCHEN PREP TABLE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-102.11(A)2 NOTED FOOD ITEMS STORE IN GROCERY BAGS INSIDE REFRIGERATION UNITS AND CHEST FREEZER. INSTRUCTED TO REMOVE AND PROVIDE APPROPRIATE FOOD GRADE CONTAINERS FOR FOOD STORAGE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11(A)(B)(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:- - SHELVES INSIDE REFRIGERATION UNIT AT THE KITCHEN PREP AREA. -HEAVY ICE BUILD UP INSIDE THE DEEP FREEZER ON THE HALLWAY. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-301.12(C) NOTED LARGE OVERSIZED POTS USED FOR COOKING UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK TO PROPERLY CLEAN AND SANITIZE. INSTRUCTED TO INSTALL A LARGE 3 COMPARTMENT SINK TO ACCOMMODATE THE LARGE POTS, INSTALL A DISH WASHING MACHINE OR REMOVE POTS FROM PREMISE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15(B). NOTED SLOW WATER DRAIN AT THE HAND WASH SINK AND LEAKING FAUCET AT THE 2 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 NOTED CLUTTER ON SHELVING AND FLOOR OR REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 4-202.18 NOTED DIRTY AND GREASE ACCUMULATION ON THE COOKING STOVE EXHAUST HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON SITE WITH NO ALLERGEN TRAINING. INSTRUCTED MANAGER THAT ALL CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATE ON SITE AT ALL TIMES.
  9. Réinspection des licences

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ALL OPENINGS, HOLES IN EXPOSED BRICK WALLS AND CEILING AND AROUND PIPING INTO WALLS AND CEILING MUST BE SEALED THROUGHOUT THE 1363 SIDE STORAGE ROOM.
  10. Licence

    6 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NO HOT WATER AVAILABLE IN THE EMPLOYEE WASHROOM. COLD WATER ONLY. INSTRUCTED TO PROVIDE COLD AND HOT RUNNING WATER FOR THE EMPLOYEE WASHROOM.CRITICAL VIOLATION 7-38-030.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • MUST PROVIDE SOAP AND PAPER TOWELS AT EXPOSED HAND SINK AND ALL WASHROOM WASH BOWLS. CRITICAL VIOLATION 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NO PEST CONTROL LOG BOOK OR REQUIRED DOCUMENTATION ON PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE REQUIRED DOCUMENTATION. SERIOUS VIOLATION 7-38-020.
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK CHLORINE SANITATION LEVEL AT THE THREE COMPARTMENT SINK. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • ALL OPENINGS, HOLES IN EXPOSED BRICK WALLS AND CEILING AND AROUND PIPING INTO WALLS AND CEILING MUST BE SEALED THROUGHOUT THE 1363 SIDE STORAGE ROOM.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL UNUSED COOLERS AND EQUIPMENT MUST BE REMOVED FROM THE PREMISES.

Établissements inspectés à proximité

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