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THE TASTE OF NEW ORLEANS

9034 S COMMERCIAL AVE, CHICAGO, IL 60617 · Restaurant

3 inspections

  1. Plainte

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED MANAGER ON PREMISES WHEN POTENIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.-GREENS DRESSING BEANS,ETC.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.MUST REPAIR /REPLACE LEAKY FAUCET AT 3-COMP SINK.
  2. License Re-Inspection

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOW ABATED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOW ABATED.
  3. License

    9 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • MUST HAVE HOT WATER PER CITY CODE AT ALL SINKS. NO CITATION ISSUED. HOT WATER WAS RESTORED WHILE REPORT WAS BEING COMPLETED. INSTRUCTED TO HAVE HOT WATER AT ALL TIMES- HOT WATER KEPT GOING OUT DURING INSPECTION RECOMMENDED FINDING A SOLUTION TO ASSURE HOT WATER IS ON THE PREMISES AT ALL TIMES.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST REMOVE WEEDS, BIRD AND DOG FECES FROM REAR PORCH AND YARD. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE STORAGE WITH ADEQUATE SHELVING FOR OVERFLOW OF PRODUCT. MUST PROVIDE A PARTITIONER/DIVIDER TO SEPARATE EXPOSED HAND WASHING SINK FROM 3-COMPARTMENT SINK. MUST REPAIR DAMAGED DOOR ON DEEP FRYER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE COOKING EQUIPMENTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST FIND SOURCE OF WATER IN BASEMENT AND FIX. MUST MAINTAIN CLEAN AND DRY FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL AROUND ALL PIPES/CONDUITS IN THE CEILING. MUST PROVIDE COVERING FOR LIGHT FIXTURES IN OFFICE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING ABOVE COOKING EQUIPMENTS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE STORAGE AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ITEMS FROM BACK PORCH/YARD AND FROM OFFICE AREA-REMOVE CLUTTER AND ORGANIZE ALL OTHERS. REMOVE UNUSED EQUIPMENT FROM PREP AREA.