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TORO ASIAN BUFFET, INC.

4616-4618 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

Résumé des inspections

TORO ASIAN BUFFET, INC. a été inspecté 9 fois par Chicago Department of Public Health depuis le 22 septembre 2023. La dernière inspection, le 27 avril 2026, a relevé 12 infractions.

1 des 9 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 12 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

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.

  • 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 7 inspections distinctes, la plus récente le 27 avril 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 27 avril 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 5 fois dans 4 inspections distinctes, la plus récente le 27 avril 2026. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 22 septembre 2023. 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 22 septembre 2023. 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.

9 inspections

  1. Plainte

    12 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS CHICKEN, SHRIMP, RICE, SUSHI, ETC.) WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE. NOTED ONE ORIGINAL COPY OF FOOD MANAGER'S CERTFIICATE POSTED ON SITE WITHOUT MANAGER ON SITE. CERTIFICATE FOR MANAGER ON SITE WAS DROPPED OFF ON PREMISES AFTER INSPECTION COMPLETED. INFORMED PERSON IN CHARGE THAT AN ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE MUST BE POSTED AND CERTIFIED MANAGER MUST ALSO BE ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE ICE BIN INTERIOR WITH SOME BUILDUP IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: SUSHI 55.6F 59.1F, CRAB 59.1F, SALMON 54.1F. INSTRUCTED WHEN PREPARING ITEMS THAT REQUIRE ASSEMBLY OF COLD ITEMS ALL ITEMS MUST BE AT 41F OR BELOW AT THE TIME OF PREPARATION. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS FRIED CHICKEN, MUSSELS, PREPPED CHICKEN, SUSHI, ETC NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED NO LABELS THROUGHOUT ENTIRE PREP AREA, STORAGE COOLERS ETC. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH COMMON NAME AFTER REMOVAL FROM ORIGINAL PACKAGING.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD BOXES, BINS, SAUCE CONTAINERS, POTS AND PANS, TRHOUGHOUT ENTIRE PREMISES STORED ON FLOORS. INSTRUCTED PERSON IN CHARGE TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL ITEMS FROM FLOORS FOR DETAILED CLEANING AND MAINTAIN.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED IN WALK-IN FREEZER, COOLER, FLOUR CONTAINERS, IN COLD-HOLD UNITS, UNCOVERED THROUGHOUT. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTDE TO DETAIL CLEAN INTERIOR OF ALL COOKING, HOT HOLDING, PREP, WALK IN COOLERS, OVENS DEEP FRYERS ETC THROUGHOUT ENTIRE PREMISES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE BUILDUP OF GREASE ENCRUSTED DIRT, FOOD SPILLS, SPLASHES, TRASH TRHOUGHOUT ENTIRE PREMISES ESPECIALLY ON FLOORS BEHIND HOT COOKING EQUIPMENT, UNDER AND BEHIND ALL STORAGE RACKS, COLD AND HOT HOLDING EQUIPMENT, UNDER AND BEHIND ALL PREPTABLES, SINKS, INSIDE OF WALK IN COOLER AND FREEZER, ALONG WALL IN CORNERS THROUGHOUT, UNDER STORAGE RACKS IN REAR STORAGE AREA. INSTRUCTED TO DETAIL CLEAN WALLS, FLOORS, AND EQUIPMENT THROUGHTOUT PREMISES.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DIRT AND DUST BUILDUP ON VENTALLION, PIPES, FILTERS, LIGH SHIELDS, ETC THROUGHOUT ENTIRE PREMISES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  2. Réinspection de la plainte

    1 infraction

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14 NOTED PURPLE WIPING CLOTH ON CUTTING BOARD ATTACHED TO COOKSLINE PREP COOLER. ALSO OBSERVED A PILE OF WIPING CLOTHS IN LEFT CORNER OF SAME PREP COOLER. INSTRUCTED TO HOLD IN-USE WIPING CLOTHS IN PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION IN BETWEEN USE. ALL UNUSED WIPING CLOTHS ARE TO BE STORED IN DESIGNATED AREA AWAY FROM FOOD.
  3. Plainte

    5 infractions

    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED COOKED SHRIMP AND RAW SHRIMP STORED TOGETHER IN PREP COOLER AT COOKSLINE.PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED NO CHEMICAL SANITIZING SOLUTION FOR WAREWASHING MACHINE ON SITE. NOTED CHEMICAL SANITIZER CONCENTRATION AT 0 PPM. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN CHEMICAL SANITIZER ON SITE AT ALL TIMES. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT SUSHI AREA COOLER (RICE 70.7 F, EGG 45.6 F, CRAB STICKS 45.0 F, AND COOKED SHRIMP IN COOKSLINE PREP COOLER AT 50.5 F. MANAGER DISCARDED AND DENATURED APPROXIMATELY 15 VALUED AT 200 PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED SQUID, RIBS, POTATOES, EGG ROLLS, SHRIMP BALLS, SALMON, MUSSELS, FRIED CHICKEN, HONG KONG CHICKEN, PIZZA, ORANGE CHICKEN,SUSHI) IN KITCHEN 2 SLIDING DOOR REFRIGERATOR NOT LABELED TO INDICATE THE PRODUCT'S NAME AND DATE BY WHICH THE FOOD MUST BE SOLD, DISCARDED, OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24 HOURS PLACED IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 50 LBS VALUED AT $ 570 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NOTED PURPLE WIPING CLOTH ON CUTTING BOARD ATTACHED TO COOKSLINE PREP COOLER. ALSO OBSERVED A PILE OF WIPING CLOTHS IN LEFT CORNER OF SAME PREP COOLER. INSTRUCTED TO HOLD IN-USE WIPING CLOTHS IN PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION IN BETWEEN USE. ALL UNUSED WIPING CLOTHS ARE TO BE STORED IN DESIGNATED AREA AWAY FROM FOOD.
  4. Réinspection de la plainte

    0 infraction

  5. Plainte

    4 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED EMPLOYEE WASHING DISHES AT THE SET UP 3 COMPARTMENT SINK WITHOUT SANITIZING SOLUTION IN SANITIZING SINK. NOTED CHEMICAL SANITIZER CONCENTRATION AT 0 PPM. INSTRUCTED MANAGEMENT TO SET UP THE SINK WHEN WASHING DISHES. PERSON IN CHARGE EMPTIED SINKS, INSTRUCTED DISHWASHER TO USE MACHINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD AT SUSHI TABLE & DESSERT TABLE IN LOBBY AND IN 2 DOOR COOLER IN KITCHEN. SUSHI TABLE: CRAB SUSHI 63, AVOCADO & CRAB SUSHI 63 F, MUSCLES 63 F, SALAD 53.2 F, SHRIMP 54.1, TOMATOES 49.3 F, EGGS 56.1 F. DESSERT BAR: SLICED MELONS 52.3 F, PAPAYA 52.7 F, WATERMELON 80.8 F AND IN TWO DOOR COOLER: SLICED MELONS 50.4 F, HARD BOILED EGGS 48.7 F, PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (MIXED LEAFY GREENS, SEAWEED SALAD, MUSCLES, AND CONDIMENTS) FROM COOLER AND DISCARDED AND DENATURED APPROX. 440 LBS VALUED AT $2000 PRIORITY VIOLATION 7-38-005 CITATION
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF 2 DOOR REFRIGERATOR 67.8 F, SUSHI TABLE 64.8 F, DESSERT TABLE 55.4 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED UNITS TAGGED
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2598437 CONDUCTED ON 8/1/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (47) OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILDUP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL ---(49) OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  6. Réinspection des toiles

    9 infractions

    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVÉ DES CONTENEURS ORIGINAUX SANS LABELS CONTENANT LE NOM DU PRODUIT. INSTRUMENTS À ÉTIQUETER TOUTES LES ALIMENTS ET DISPOSITIFS D'UN NOM COMMUN QUI SONT DES CONTENEURS ORIGINALS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVÉ DES CLOTS WIPING SOLIDES CONSERVÉS SUR LES TABLEAUX DE PRÉPÔT. MANAGER INSTRUCTE POUR CONSERVER LA SOLUTION ENTRE LES UTILISATIONS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GRASSE ACCUMULÉE OBSERVÉE ET DÉBRIS DE L'ALIMENTAIRE SUR LES SURFACES INTERIEURS ET EXTERIEURS D'ÉQUIPEMENT DE COOKAGE, LES TABLEAUX PREP, LES COOLEURS, LES LIBERTÉS, LES UNITÉS DE FREINAGE. IL A MIS EN PLACE UN GESTIONNAIRE DE RÉSEAU.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBBSERVED MINOR LEAK AT THE SINK BY THE LOW DISHWASHING MACHINE. INSTRUCTED TO FIX AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND AN ACCUMULATION DIRT AND OLD FOOD DEBRIS ON THE FLOOR AND INSIDE THE DRAIN UNDERNEATH THE DUMP SINK LOCATED NEXT TO THE COFFEE BEAN GRINDER. MUST DETAIL CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVÉ UNE ACCUMULATION LOURIE DE DIRT, DE DUT, DE GREASE, D'ÉPLACEMENT DES ALIMENTS ET DE DÉBRIS DE L'ALIMENTAIRE SUR LES WALLS ET LES FLEURS, ESPÈCEMENT DANS LA GRANDE LIGNE DE SERVICE DE L'ALIMENTATION AU-DESSUS DE L'ÉQUIPEMENT DE COOKAGE ET DE L'ÉQUIPEMENT DE NON COOKAGE. INSTRUMENTS À L'INTÉRÊT ET À LA MAINTENANCE DE TOUTES LES ZONES.
  7. Toiles

    12 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE 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 REAR PREP AREA, SUCH AS 50LBS OF CHICKEN AT 75.2F, 15LBS SHRIMP AT 62.8F AND 10LBS OF FISH AT 64.4F. MANAGER DISCARDED AND DENATURED A TOTAL 75LBS AT $250. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVÉ DES CONTENEURS ORIGINAUX SANS LABELS CONTENANT LE NOM DU PRODUIT. INSTRUMENTS À ÉTIQUETER TOUTES LES ALIMENTS ET DISPOSITIFS D'UN NOM COMMUN QUI SONT DES CONTENEURS ORIGINALS.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVÉ DES CLOTS WIPING SOLIDES CONSERVÉS SUR LES TABLEAUX DE PRÉPÔT. MANAGER INSTRUCTE POUR CONSERVER LA SOLUTION ENTRE LES UTILISATIONS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GRASSE ACCUMULÉE OBSERVÉE ET DÉBRIS DE L'ALIMENTAIRE SUR LES SURFACES INTERIEURS ET EXTERIEURS D'ÉQUIPEMENT DE COOKAGE, LES TABLEAUX PREP, LES COOLEURS, LES LIBERTÉS, LES UNITÉS DE FREINAGE. IL A MIS EN PLACE UN GESTIONNAIRE DE RÉSEAU.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBBSERVED MINOR LEAK AT THE SINK BY THE LOW DISHWASHING MACHINE. INSTRUCTED TO FIX AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND AN ACCUMULATION DIRT AND OLD FOOD DEBRIS ON THE FLOOR AND INSIDE THE DRAIN UNDERNEATH THE DUMP SINK LOCATED NEXT TO THE COFFEE BEAN GRINDER. MUST DETAIL CLEAN AND MAINTAIN
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVÉ UNE ACCUMULATION LOURIE DE DIRT, DE DUT, DE GREASE, D'ÉPLACEMENT DES ALIMENTS ET DE DÉBRIS DE L'ALIMENTAIRE SUR LES WALLS ET LES FLEURS, ESPÈCEMENT DANS LA GRANDE LIGNE DE SERVICE DE L'ALIMENTATION AU-DESSUS DE L'ÉQUIPEMENT DE COOKAGE ET DE L'ÉQUIPEMENT DE NON COOKAGE. INSTRUMENTS À L'INTÉRÊT ET À LA MAINTENANCE DE TOUTES LES ZONES.
  8. Réinspection des licences

    5 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19: OBSERVED PEELING SURFACE OF PREP TABLE HOLDING FLAT TOP GRILL IN FRONT PREP AREA. INSTRUCTED TO REMOVE/REPAIR PEELING SURFACE OF PREP TABLE, SURFACE OF NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED UNSEALED BRICK WALL IN BUFFET AREA. INSTRUCTED TO SEAL BRICK WALL IN BUFFET AREA FOR EASE OF CLEANABILITY. OBSERVED UNSEALED WOOD IN INTERIOR OF CABINETS IN BUFFET AREA UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA. INSTRUCTED TO SEAL WOOD IN INTERIOR CABINETS FOR EASE OF CLEANABILITY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11: OBSERVED DAMAGED GASKET OF TWO DOOR REFRIGERATOR IN REAR PREP AREA. INSTRUCTED TO REPAIR/REPLACE GASKET AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 6-501.18: OBSERVED BUILDUP ON INTERIOR OF HANDWASHING SINK IN FRONT AND REAR PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.114: OBSERVED ICE CREAM DISPENSER IN REAR HALLWAY , MANAGER STATES WILL NOT USE ITEM. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: OBSERVED DEAD INSECTS AND DEBRIS IN WINDOWSILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DEBRIS IN INTERIOR CABINET AND FLOOR IN FRONT PREP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DEBRIS ON FLOOR UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA. INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA AND MAINTAIN. OBSERVED BUILDUP ON INTERIOR OF THREE COMPARTMENT SINK AND TWO COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  9. Licence

    13 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO SPRAY EFFECTIVE AGAINST NOROVIRUS IN VOMIT AND DIARRHEA SPILL KIT. INSTRUCTED TO OBTAIN SPRAY EFFECTIVE AGAINST NOROVIRUS AND MAINTAIN ON PREMISE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED IMPROPER MINIMUM TEMPERATURE OF 76.3F AND 84.5F AT HANDWASHING SINKS IN WOMEN'S WASHROOM. INSTRUCTED ALL HANDWASHING SINK SHALL PROVIDE WATER AT A MINIMUM TEMPERATURE OF AT LEAST 100F. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C)
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED NO COMPLETE PEST CONTROL LOG BOOK ON PREMISES. INSTRUCTED TO OBTAIN COMPLETE PEST CONTROL LOG BOOK AND MAINTAIN ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(C)
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED FORK, KNIVES AND SPOONS STORED WITH HANDLES DOWN. INSTRUCTED TO INVERT UTENSILS AND STORE WITH HANDLES UP TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED PEELING SURFACE OF PREP TABLE HOLDING FLAT TOP GRILL IN FRONT PREP AREA. INSTRUCTED TO REMOVE/REPAIR PEELING SURFACE OF PREP TABLE, SURFACE OF NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED UNSEALED BRICK WALL IN BUFFET AREA. INSTRUCTED TO SEAL BRICK WALL IN BUFFET AREA FOR EASE OF CLEANABILITY. OBSERVED UNSEALED WOOD IN INTERIOR OF CABINETS IN BUFFET AREA UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA. INSTRUCTED TO SEAL WOOD IN INTERIOR CABINETS FOR EASE OF CLEANABILITY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DAMAGED GASKET OF TWO DOOR REFRIGERATOR IN REAR PREP AREA. INSTRUCTED TO REPAIR/REPLACE GASKET AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED BLACK STAIN ON UPPER INTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED SPILLAGE ON INTERIOR WALLS AND BASE OF PEPSI COOLER IN FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED DECREASED WATER FLOW IN WOMEN'S WASHROOM AT HANDWASHING SINKS. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED SLOW DRAINING HANDWASHING SINK IN FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED BUILDUP ON INTERIOR OF HANDWASHING SINK IN FRONT AND REAR PREP AREAS AND DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DRINK DISPENSER IN REAR HALLWAY AND MEAT CUTTER ON PREP TABLE, MANAGER WILL NOT USE ITEMS. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEAD INSECTS AND DEBRIS IN WINDOWSILLS AND GLASS DISPLAY CABINETS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DRYWALL DEBRIS IN INTERIOR OF CABINET UNDERNEATH FOUNTAIN MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DEBRIS IN INTERIOR CABINET AND FLOOR IN FRONT PREP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED DEBRIS ON FLOOR OF UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA. INSTRUCTED TO DETAIL CLEAN FLOORS UNDERNEATH HOT AND COLD HOLDING UNITS IN BUFFET AREA AND MAINTAIN. OBSERVED BUILDUP ON INTERIOR OF THREE COMPARTMENT SINK AND TWO COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED NON WORKING MECHANICAL VENTILATION IN WOMEN AND MEN'S WASHROOMS. INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN WOMEN AND MEN'S WASHROOMS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATION FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE AND MAINTAIN PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

Établissements inspectés à proximité

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