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THE SOUL SHACK

1368 E 53RD ST, CHICAGO, IL 60615 · Restaurant

Résumé des inspections

THE SOUL SHACK a été inspecté 11 fois par Chicago Department of Public Health depuis le 29 janvier 2019. La dernière inspection, le 19 avril 2023, n'a relevé aucune infraction.

3 des 11 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 : Protection des aliments contre la contamination, Contrôle de la température des aliments et Lavage des mains et hygiène du personnel.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. 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.

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé 3 fois dans 2 inspections distinctes, la plus récente le 8 janvier 2020. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 3 fois dans 2 inspections distinctes, la plus récente le 29 mars 2019. Par exemple : MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE

  • 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 2 inspections distinctes, la plus récente le 27 mars 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 2 fois dans 2 inspections distinctes, la plus récente le 28 juin 2022. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 une fois le 17 juin 2022. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

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.

11 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    0 infraction

  3. Non-inspection

    4 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 35 SMALL, BLACK FLIES ON WALLS, MILK CRATES, AND SIDE OF COOLERS IN REAR PREP AREA. MUST DETAIL CLEAN AND SANITIZE THESE AREA. MUST CONTACT PEST CONTROL TO ADDRESS ISSUE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVILY SOILED WATER IN HOT HOLDING UNIT IN FRONT PREP AREA. MUST DRAIN, DETAIL CLEAN AND SANITIZE. MUST KEEP WATER USED IN STEAM TABLE CLEAN AND FREE OF DEBRIS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY GREASE, POOLING LIQUIDS, AND DEBRIS ON FLOORS THROUGHOUT REAR PREP AREA, AND ON FLOORS UNDER COOKING EQUIPMENT IN FRONT PREP AREA. MUST DETAIL CLEAN AND KEEP FLOORS DRY TO PREVENT PEST HARBORAGE. MUST MAINTAIN SAME.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2509807, DATED 5/17/21. MUST CORRECT THE FOLLOWING VIOLATIONS: #49 INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT: FRYERS AT SIDE AND BOTTOM INTERIOR, STOVES, HOT HOLDING UNIT, PREP TABLES, REFRIGERATION UNITS AND FREEZERS. #55 INSTRUCTED TO ORGANIZE AND MAINTAIN STORAGE AREAS AND CLOSETS BY REMOVING UNNECESSARY ITEMS. #56 INSTRUCTED TO CLEAN VENT SYSTEM ABOVE COOKING EQUIPMENT. #57 FOUND SOME EXPIRED FOOD HANDLER CERTIFICATES; INSTRUCTED TO HAVE EMPLOYEES WITH EXPIRED CERTIFICATES OBTAIN VALID CERTIFICATES. #58 OBSERVED TWO FOOD ALLERGEN TRAINING CERTIFICATES; INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  4. Plainte

    8 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED IMPROPER THAWING METHOD IN USE. OBSERVED INDIVIDUALLY VACUUMED PACKAGED SALMON, THAWING IN REFRIGERATOR. INSTRUCTED MUST FOLLOW ROP INSTRUCTIONS PRINTED ON PACKAGING, STATING FISH MUST BE REMOVED FROM PACKAGING BEFORE THAWING. MANAGER REMOVED PACKAGING AT TIME OF INSPECTION.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 35 SMALL, BLACK FLIES ON WALLS, MILK CRATES, AND SIDE OF COOLERS IN REAR PREP AREA. MUST DETAIL CLEAN AND SANITIZE THESE AREA. MUST CONTACT PEST CONTROL TO ADDRESS ISSUE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVILY SOILED WATER IN HOT HOLDING UNIT IN FRONT PREP AREA. MUST DRAIN, DETAIL CLEAN AND SANITIZE. MUST KEEP WATER USED IN STEAM TABLE CLEAN AND FREE OF DEBRIS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED MINOR LEAK AT PIPE BELOW HAND SINK IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN SAME. OBSERVED MISSING HOT WATER HANDLE ON LEFT FAUCET OF 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN SAME. OBSERVED LEAK AT RIGHT FAUCET ON 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN SAME.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED 3 COMPARTMENT SINK NOT MAINTAINED IN REAR PREP AREA. OBSERVED WASTE WATER BACKING UP FROM 1 COMPARTMENT TO OTHER COMPARTMENT. MUST REPAIR TO CORRECTLY CONVEY ALL WASTE WATER PROPERLY. PRIORITY VIOLATION 7-38-030(C). REPAIRS MADE DURING INSPECTION. CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY GREASE, POOLING LIQUIDS, AND DEBRIS ON FLOORS THROUGHOUT REAR PREP AREA, AND ON FLOORS UNDER COOKING EQUIPMENT IN FRONT PREP AREA. MUST DETAIL CLEAN AND KEEP FLOORS DRY TO PREVENT PEST HARBORAGE. MUST MAINTAIN SAME.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2509807, DATED 5/17/21. MUST CORRECT THE FOLLOWING VIOLATIONS: #49 INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT: FRYERS AT SIDE AND BOTTOM INTERIOR, STOVES, HOT HOLDING UNIT, PREP TABLES, REFRIGERATION UNITS AND FREEZERS. #55 INSTRUCTED TO ORGANIZE AND MAINTAIN STORAGE AREAS AND CLOSETS BY REMOVING UNNECESSARY ITEMS. #56 INSTRUCTED TO CLEAN VENT SYSTEM ABOVE COOKING EQUIPMENT. #57 FOUND SOME EXPIRED FOOD HANDLER CERTIFICATES; INSTRUCTED TO HAVE EMPLOYEES WITH EXPIRED CERTIFICATES OBTAIN VALID CERTIFICATES. #58 OBSERVED TWO FOOD ALLERGEN TRAINING CERTIFICATES; INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  5. Toiles

    5 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT: FRYERS AT SIDE AND BOTTOM INTERIOR, STOVES, HOT HOLDING UNIT, PREP TABLES, REFRIGERATION UNITS AND FREEZERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO ORGANIZE AND MAINTAIN STORAGE AREAS AND CLOSETS BY REMOVING UNNECESSARY ITEMS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO CLEAN VENT SYSTEM ABOVE COOKING EQUIPMENT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOUND SOME EXPIRED FOOD HANDLER CERTIFICATES; INSTRUCTED TO HAVE EMPLOYEES WITH EXPIRED CERTIFICATES OBTAIN VALID CERTIFICATES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED TWO FOOD ALLERGEN TRAINING CERTIFICATES; INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  6. Plainte

    6 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED BULK BAGS OF RICE AND SUGAR STORED ON FLOOR IN STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED MULTI-USE UTENSILS NOT INVERTED IN CONTAINERS AT WAIT STATION. INSTRUCTED MANAGER TO INVERT UTENSILS TO PROTECT FROM CONTAMINATION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GREASE BUILDUP INSIDE FRYER CABINETS, FOOD DEBRIS ON STORAGE SHELVES AND SYRUP SPILLS AND RESIDUE ON NOZZLES OF POP MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED WASTE RECEPTACLE IN CUSTOMER AND STAFF WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE CLUTTER IN SINGLE SERVICE ARTICLE AND UTILITY STORAGE AREAS. INSTRUCTED MANAGER TO ORGANIZE ALL STORAGE AREAS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DUST BUILDUP ON CEILING VENTS AND LIGHT SHIELDS IN FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  7. Réinspection de la plainte

    1 infraction

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED PREPACKAGED DESSERTS FOR SALE WITHOUT LABELS CONTAINING THE PRODUCT INGREDIENTS. INSTRUCTED TO PROVIDE.
  8. Réinspection de la plainte

    1 infraction

    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED A 3 DOOR PREP COOLER, WITH TCS FOODS INSIDE(CHEESE), NOT MAINTAINING AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW, DURING THE INSPECTION THE TEMPERATURE OF SAID UNIT WAS 53.6F. INSTRUCTED MANAGER TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY THE DEPARTMENT OF HEALTH. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
  9. Plainte

    15 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO VOMIT OR DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • 2-401.11 OBSERVED A FOOD HANDLER EATING WHILE PREPPING FOOD IN THE FOOD PREP AREA. INSTRUCTED TO ONLY EAT FOODS IN DESIGNATED AREAS AND NEVER EAT WHILE PREPPING FOODS.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-202.12(A) OBSERVED THE HAND WASHING SINK NOT AT THE PROPER HOT WATER TEMPERATURE OF 100F LOCATED IN THE TOILET ROOM. TEMPERATURE OF THE SAID HAND WASHING SINK WAS AT 74F DURING THE INSPECTION. INSTRUCTED TO REPAIR SO THAT THE HAND WASHING SINK HOT WATER TEMPERATURE IS AT 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-205.11 OBSERVED HAND WASHING SINK BLOCKED IN THE LOWER LEVEL FOOD PREP AREA. AT THE TIME OF THE INSPECTION, MULTIPLE BOXES WERE BEING STORED IN FRONT OF SAID HAND WASHING SINK. INSTRUCTED EMPLOYEE TO REMOVE BOXES AND EMPLOYEE REMOVED ALL BOXES DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • 3-501.16(A2&B) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURE LOCATED IN THE 2 DOOR REFRIGERATOR AND IN THE 3 DOOR PREP COOLER; 25 LBS OF COOKED CHICKEN AT 81.7F, 10 LBS OF CHEESE AT 55F AND ONE DOZEN OF EGGS AT 59F. ALL FOODS DISCARDED VALUED AT $250. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 OBSERVED SOME READY TO EAT TCS FOODS (COOKED SWEET POTATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT DATES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE OR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (LAMB CHOPS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND A REMINDER ON THE MENUS FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • 4-301.11 OBSERVED A 3 DOOR PREP COOLER, WITH TCS FOODS INSIDE(CHEESE), NOT MAINTAINING AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW, DURING THE INSPECTION THE TEMPERATURE OF SAID UNIT WAS 53.6F. INSTRUCTED MANAGER TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY THE DEPARTMENT OF HEALTH. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-601.11 OBSERVED PREPACKAGED DESSERTS FOR SALE WITHOUT LABELS CONTAINING THE PRODUCT INGREDIENTS. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.14 OBSERVED FOODS BEING PREPPED AT FOOD PREP TABLES THAT ARE LOCATED DIRECTLY UNDER WASTE WATER PIPES IN THE LOWER LEVEL FOOD PREP AREA. INSTRUCTED TO REMOVE THE FOOD PREPARATION AREA THAT IS LOCATED UNDER WASTE WATER PIPES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED A MINOR LEAK LOCATED UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114 OBSERVED BOXES BEING STORED DIRECTLY ON THE FLOOR OF THE STORAGE ROOM LOCATED IN THE LOWER LEVEL. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED FLOORS UNDER THE COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS LOCATED AT THE 1ST FLOOR FOOD PREP AREA AND AROUND THE GREASE TRAP LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN.
    • 58. FORMATION D ' ALLERGÈNE
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.
  10. Licence

    3 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMIT OR DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  11. Licence

    0 infraction

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