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ULTRA FOODS

3250 W 87TH ST, CHICAGO, IL 60652 · Grocery Store

Résumé des inspections

ULTRA FOODS a été inspecté 24 fois par Chicago Department of Public Health depuis le 9 février 2010. La dernière inspection, le 23 mai 2017, n'a relevé aucune infraction.

4 des 24 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 : Contrôle de la température des aliments et Ravageurs.

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.

  • 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 10 fois dans 6 inspections distinctes, la plus récente le 26 octobre 2011. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • 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 7 fois dans 7 inspections distinctes, la plus récente le 4 août 2016. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 54 fois dans 20 inspections distinctes, la plus récente le 11 août 2016. Par exemple : ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 28 fois dans 19 inspections distinctes, la plus récente le 11 août 2016. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé une fois le 10 mars 2016. Par exemple : * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS

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

    0 infraction

  2. Réinspection de la plainte

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE INTERIOR LOWER AREA OF THE FRYERS IN THE DELI PREP AREA WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR UNDER THE FRYERS OF THE DELI DEPARTMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
  3. Plainte

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED APPROXIMATELY 6-8 LARGE FLIES FLYING AROUND THE FRONT DELI PREP AREA, 3-5 IN THE REAR NEAR THE MAINTENANCE ROOM, 9-10 FLYING AROUND THE BAKERY PREP AREA. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE INTERIOR LOWER AREA OF THE FRYERS IN THE DELI PREP AREA WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR UNDER THE FRYERS OF THE DELI DEPARTMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED SOILED WET WIPING CLOTHS ON COUNTER TOPS AND EQUIPMENT IN THE MEAT & BAKERY DEPARTMENT. INSTRUCTED TO STORE ALL SOILED WET WIPING CLOTHS IN SANITIZER.
  4. Réinspection des toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE INTERIOR OF THE COFFIN COOLERS AND FREEZERS NEAR THE MEAT DEPARTMENT WITH ACCUMULATED DEBRIS INSIDE OF THEM. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL COOLERS AND FREEZERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR/BASEBOARDS BROKEN AND IN DISREPAIR AT THE REAR NORTH WALL INSIDE THE DAIRY WALK IN COOLER, FLOOR WITH BUILD UP AROUND THE FLOOR DRAIN UNDER THE FRONT 1 COMPARTMENT SINK OF THE BAKERY PREP AREA, FLOOR UNDER COOKING EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS INSIDE OF THE DELI PREP AREA AND THE FLOOR UNDER SHELVING WITH DEBRIS IN THE "WOB" AISLE. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN ALL FLOORS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED BLOWN LIGHT BULBS INSIDE OF THE BAKERY WALK IN FREEZER, UNDER THE DELI HOODS IN THE PREP AREA AND BLOWN LIGHT BULBS AND BROKEN LIGHT SHIELDS INSIDE OF THE DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AND LIGHT SHIELDS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE RIGHT FAUCET BASE LEAKING AT THE MEAT DEPARTMENT 3 COMPARTMENT SINK AND THE DRAIN STOPPER HANDLE BROKEN UNDER THE WASH BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  5. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED THE LEFT DOCK DOOR WITH A 1" GAP AT THE BOTTOM OF THE DOOR. ALSO OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES FLYING AROUND A MOP BUCKET WITH SOILED WATER INSIDE OF IT IN THE BAKERY PREP AREA AND 15-20 LIVE FRUIT FLIES ON THE WALLS AROUND THE HIGH TEMPERATURE DISHMACHINE INSIDE OF THE BAKERY PREP AREA. INSTRUCTED TO SEAL ALL GAPS AT THE LEFT DOCK DOOR AND PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, COOKED POTATOES, COOKED PASTA, DELI MEATS) WERE BEING HANDLED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED AND/OR SERVED. SERIOUS VIOLATION 7-38-012
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE INTERIOR OF THE COFFIN COOLERS AND FREEZERS NEAR THE MEAT DEPARTMENT WITH ACCUMULATED DEBRIS INSIDE OF THEM. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL COOLERS AND FREEZERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR/BASEBOARDS BROKEN AND IN DISREPAIR AT THE REAR NORTH WALL INSIDE THE DAIRY WALK IN COOLER, FLOOR WITH BUILD UP AROUND THE FLOOR DRAIN UNDER THE FRONT 1 COMPARTMENT SINK OF THE BAKERY PREP AREA, FLOOR UNDER COOKING EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS INSIDE OF THE DELI PREP AREA AND THE FLOOR UNDER SHELVING WITH DEBRIS IN THE "WOB" AISLE. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN ALL FLOORS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED BLOWN LIGHT BULBS INSIDE OF THE BAKERY WALK IN FREEZER, UNDER THE DELI HOODS IN THE PREP AREA AND BLOWN LIGHT BULBS AND BROKEN LIGHT SHIELDS INSIDE OF THE DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AND LIGHT SHIELDS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE RIGHT FAUCET BASE LEAKING AT THE MEAT DEPARTMENT 3 COMPARTMENT SINK AND THE DRAIN STOPPER HANDLE BROKEN UNDER THE WASH BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  6. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED THE STORAGE CABINET IN THE DELI AREA DOOR OFF LINE, (FALLING OFF)INSTRUCTED TO REPAIR.ALSO OBSERVED FOIL AND PAPER ON THE STORAGE SHELF IN DELI, INSTRUCTED TO REMOVE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE STORAGE TRAY/CART IN THE CHICKEN COOLER NOT CLEAN, INATRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN THE EXTERIOR OF LARGE OVEN IN BAKERY, FRYER'S IN THE FISH FRYING AREA, STORAGE CARTS IN THE BAKERY. OBSERVED THE HOT HOLDING UNIT IN THE DELI NOT CLEAN, INSTRUCTED TO CLEAN AND CLEAN AND SANITIZE THE FOOD TRAY'S.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FOLLOWING AREA'S FLOOR NOT CLEAN UNDER AND AROUND PALLET STORAGE, EQUIPMENT IN DELI/COOKING, AND BAKERY AREA.OBSERVED STANDING WATER UNDER AND AROUND THE BAKERY DISH MACHINE, INSTRUCTED TO REMOVE/DRY MOP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WALLS ABOVE STORE FLOOR PALLET STORAGE (DRY GOODS) WITH HOLES/POOR REPAIR, INSTRUCTED TO REPAIR/RESEAL. OBSERVED THE CEILING VENTS/LIGHT SHIELDS DUSTY IN BAKERY AREA, AND CLEAN THE WALL BEHIND THE LARGE MIXER NEXT TO 1COMP. SINK, AND THE CEILING ABOVE DISH MACHINE. ALSO CLEAN LIGHT SHIELDS IN SEAFOOD AREA. OBSERVED GREASE COATED ON THE WALL IN THE FISH FRYING AREA, INSTRUCTED TO REMOVE/CLEAN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED CLUTER IN THE FRONT AND REAR STORAGE AREAS, INSTRUCTED TO ORGANIZE,REMOVE ITEMS NOT BEING USED.
  7. Réinspection de la plainte

    0 infraction

  8. Plainte

    3 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. 14 LIVE ANTS AT HAND SINK IN BAKERY AREA,48 RODENT MICE DROPPINGS ON FLOORS IN DAMAGE PRODUCT STORAGE CARTS,AND 42 RODENT DROPPINGS ON BASEBOARD BEHIND BREAD STORAGE CARTS IN REAR STORAGE AREA.MUST CLEAN AND SANITIZE ALL AREAS.ALSO 2 REAR RECIEVING DOCK DOORS NOT RODENT PROOFED AT BOTTOM CORNERS APPROX 1/4 INCH.MUST REPAIR BOTH DOORS TO BE TIGHT-FITTING.RECOMMENED PEST SERVICE.SERIOUS CITATION ISSUED-7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOOD CARTS NOT CLEAN IN BAKERY,DELI MEAT AREA.MUST CLEAN/MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NOT CLEAN OF DEBRIS AND OLD FOOD THRU-OUT BAKERY PREP,IN REAR STORAGE BETWEEN STORAGE PALLETS,AND 2ND FLOOR ELECTRICAL AREAS.MUST CLEAN MAINTAIN AND ELEVATE STORAGE ON 2ND FLOOR.
  9. Plainte abrégée

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NEED TO REPLACE WORN RUBBER GASKET AROUND THE STEAMER IN DELI PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NEED TO CLEAN INTERIOR OF HOT HOLDING UNIT, STEAMER IN DELI, AND INSIDE FRYER DOORS DELI/FISH AREAS. CLEAN CHICKEN COOLER STORAGE SHELVES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NEED TO CLEAN FLOORS UNDER FRYERS IN DELI AREA, CHICKEN COOLER REAR VENDOR STORAGE AREAS, AND IN DISH MACHINE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN DUSTY CEILINGS IN MEAT CUTTING ROOM AND MILK COOLER REPAIR CEILING IN FRONT OF PROOFERS IN BAKERY.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN LIGHT SHEILDS ABOVE DISH MACHINE, ACROSS FROM DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NEED TO REPAIR 3 COMP SINK, SINK NOZZEL AT DELI
  10. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NEED TO REPLACE WORN RUBBER GASKET AROUND THE STEAMER IN DELI PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NEED TO CLEAN INTERIOR OF HOT HOLDING UNIT, STEAMER IN DELI, AND INSIDE FRYER DOORS DELI/FISH AREAS. CLEAN CHICKEN COOLER STORAGE SHELVES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NEED TO CLEAN FLOOR UNDER FRYERS IN DELI AREA, CHICKEN COOLER,REAR VENDOR STORAGE AREAS,AND IN DISH MACHINE AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN DUSTY CEILINGS IN MEAT CUTTING ROOM AND MILK COOLER.REPAIR CEILING IN FRONT OF PROFFERS IN BAKERY.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN LIGHT SHIELDS ABOVE DISH MACHINE, ACROSS FROM DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NEED TO REPAIR 3 COMP.SINK NOZZEL AT DELI.
  11. Plainte abrégée

    3 infractions

    • 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 THE CARDBOARD FROM THE STORAGE SHELVES IN REAR PRODUCE EXPOSED COOLER.
    • 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.NEED TO CLEAN PRODUCE STORAGE SHELVES (CUSTOMERS EATING CHERRIES LEAVING PITS EVERY PLACE. CLEAN INTERIOR OF EXPOSED COOLERS, AND CLEAN STORAGE SHELVES IN BAKERY.
    • 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 FLOOR IN BAKERY UNDER STORAGE SHELVES AND CLEAN BAKERY FLOOR DRAIN.
  12. Plainte abrégée

    0 infraction

  13. Réinspection de la plainte

    0 infraction

  14. Short Form Fire-Complaint

    6 infractions

    • 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.CONTINUE TO CLEAN AND REMOVE DROPPINGS IN THE AREAS LISTED ON REPORT 1150484 DATE 6/20/12 ALSO CITATION WAS ON THAT REPORT.
    • 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.CONTINUE TO CLEAN AND SANITIZE CHICKEN TRAYS ETC. FROM REPORT 1150484 DATE 6/20/12.
    • 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.CONTINUE TO CLEAN FLOORS IN THE AREAS LISTED ON REPORT 1150484 DATE 6/20/12.
    • 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.CONTINUE TO WALLS IN DELI AREA AS LISTED ON REPORT 1150484 DATE 6/20/12.
    • 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.CONTINUE TO REPLACE LIGHTS FROM DELI FROM REPORT 1150484 DATE 6/20/12.
    • 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.CONTINUE TO REPAIR HANDSINK IN DELI AS PER REPORT 1150484 DATE 6/20/12.
  15. Plainte

    6 infractions

    • 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.OBSERVED 30 MICE DROPPINGS IN FRONT PROMO ROOM AND 10 DROPPINGS IN MOTOR ROOM.NEED TO CLEAN AND REMOVE ALL DROPPINGS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE CHICKEN TRAYS IN CHICKEN COOLER, STORAGE CART FOR CHICKEN IN DELI.
    • 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.NEED TO CLEAN FLOOR IN PROMO ROOM FRONT, REAR MOTOR ROOM, REMOVE STANDING WATER IN REAR STORAGE WATER, AND GA2 STORAGE AREA.NEED TO INSTALL FLOOR FRAIN COVER BEHIND WATER VENDING MACHINE. CLEAN FLOOR DRAIN IN REAR MOTOR ROOM.
    • 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.CLEAN WALLS BEHIND FRYERS IN DELI AREA.
    • 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.LIGHT OUT OVER CHICKEN OVEN NEED TO REPLACE.
    • 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.HANDSINK IN DELI AREA LEAKING AT FACUET INSTRUCTED TO REPAIR.
  16. Plainte

    4 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. CLEAN SALES FLOOR REACH IN COOLERS. (TROP 50 JUICE COOLER)
    • 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.NEED TO ELEVATE FOOD PRODUCT 6" OFF FLOOR IN FRONT OF THE STORE, CLEAN DRAIN COVERS IN BAKERY, AND DELI AREAS. CLEAN FLOOR IN THE SEAFOOD WALK-IN COOLER.
    • 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.OBSERVERED OPEN FIBERGLASS INSTULATION AT CEILING ABOVE THE ICE CREAM FREEZER INSTRUCTED TO REPAIR/OR REPLACE.
    • 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.OBSERVED SEAFOOD 3 COMPARTMENT SINK LEAKING AT THS 1ST COMPARTMENT LOWER PIPE WHEN THE WATER IS DRAINING FROM THE SINK INTO A BUS PAN INSTRUCTED TO REPAIR.
  17. Plainte abrégée

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: ALL FRYERS, PREP TABLES AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT. GROCERY BACK ROOM IN NEED OF CLEANING TO REMOVE ALL DRINK SPILLS AND GLASS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS AND CEILINGS IN SERVICE DEPARTMENTS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND DUST BUILD UP. WALLS IN SIDE STOCK ROOM IN NEED OF SEALING RAW WOOD AREAS. MUST CORRECT, CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK AT PRODUCE HAND SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST HAVE STEM THERMOMETERS TO PROPERLY TAKE INTERNAL TEMPERATURES OF PRODUCT. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
  18. Réinspection de la plainte

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING IN NEED OF CLEANING: ALL FRYERS, PREP TABLES AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT. GROCERY BACK ROOM IN NEED OF CLEANING TO REMOVE ALL DRINK SPILLS AND GLASS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS AND CEILINGS IN SERVICE DEPARTMENTS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND DUST BUILD UP. WALLS IN SIDE STOCK ROOM IN NEED OF SEALING RAW WOOD AREAS. MUST CORRECT, CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK AT PRODUCE HAND SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST HAVE STEM THERMOMETERS TO PROPERLY TAKE INTERNAL TEMPERATURES OF PRODUCT. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
  19. Plainte

    8 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. SEAFOOD SALES CASE HAD AN AIR TEMPERATURE 50.3 DEGREES. CASE MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE. COOLER IS NOT BEING TAGGED AT THIS TIME DUE TO TEMPERATURE AT 40.0 DEGREES AIR TEMP.
    • 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. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE: FRESH FISH 128 POUNDS $663.00, 47.3-57.3 FRESH FRUIT CUTS 34 PCS 170.00 48.0- 50.0 AND PORK SAUSAGE 5PCS $10.00. ALL PRODUCT HAS BEEN DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
    • 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. FOUND MICE DROPPINGS IN SIDE STOCK ROOM 15-16 DROPPINGS NOTED, FOUND HOUSE FLY ACTIVITY IN DELI AREA. MUST CLEAN ALL EFFECTIVE AREAS. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. EVIDENCE OF RODENT AND INSECT ACTIVITY.
    • 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. THE FOLLOWING IN NEED OF CLEANING: ALL FRYERS, PREP TABLES AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND BUILD UP UNDER AND AROUND ALL EQUIPMENT. GROCERY BACK ROOM IN NEED OF CLEANING TO REMOVE ALL DRINK SPILLS AND GLASS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 AND CEILINGS IN SERVICE DEPARTMENTS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND DUST BUILD UP. WALLS IN SIDE STOCK ROOM IN NEED OF SEALING RAW WOOD AREAS. MUST CORRECT, CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. LEAK AT PRODUCE HAND SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. MUST HAVE STEM THERMOMETERS TO PROPERLY TAKE INTERNAL TEMPERATURES OF PRODUCT. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
  20. Réinspection de la plainte

    7 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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT IN DELI AREA, DELI PREP TABLES AND CARTS, HANDSINKS IN ALL AREAS, EXTERIOR OF DELI CABINETS, 3 COMPARTMENT SINKS ETC.. TO REMOVE ALL BUILD UP OF FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. MUST CLEAN FLOORS THROUGHOUT ALL SERVICE AREAS, BACKROOMS, RECIEVING AREAS AND SALES FLOOR TO REMOVE ALL BUILD UP AND DEBRIS ON AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 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 DELI, SEAFOOD AND GROCERY BACKROOMS IN NEED OF CLEANING TO REMOVE ALL SPLATTERS MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. LIGHT SHEILD NEED IN BAKERY DEPARTMENT TO REPLACE BROKEN SHEILDS. MUST CORRECT AND MAINTAIN AT ALL
    • 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. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES
    • 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. MUST INSTALL AND MAINTAIN THERMOMETERS IN ALL REACH-IN CASES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE AND OR ORGANIZE ALL UNNECESSARY ARTICLES IN GROCERY BACK ROOMS AND OTHER SERCVICE DEPTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  21. Plainte

    11 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. MEAT DISPLAY CASES ON SALES FLOOR IN POOR REPAIR. AIR TEMPERATURE AT 49.6 DEGREES. MEAT FOR SALE IN CASE AT TIME OF INSPECTION. CASE HELD FOR INSPECTION AT THIS TIME OF INSPECTION. CASE CAN NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
    • 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. All hot food shall be stored at a temperature of 140F or higher. FOUND A RACK OF MEAT IN MEAT PROCESSING ROOM AT IMPROPER TEMPERATURE. APPROXIMATELY 50 PACKAGES OF RAW PACKAGED MEAT WITH INTERNAL TEMPERATURES OF 47.5 DEGREES THRU 49.0 DEGREES. ALL MEAT WAS DISCARGED AND DENATURED. TOTAL VALUE $304.75 50LBS CRITICAL VIOLATION 7-30-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HAND SINK IN DELI REAR PREP AREA AND BAKERY PREP AREA IN NEED OF HOT WATER. MUST PROVIDE HAOT WATER AT ALL TIMES. INSTRUCTED TO WASH HAND AT OTHER HANDSINK IN DEPARTMENT. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HAND SINK NOT MAINTAINED.
    • 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. FOUND THE FOLLOWING DOORS NOT RODENT PROOFED: 2 OVERHEAD DOORS AT FRONT ENTERANCE AREA, 1 REAR DOCK DOOR AND 1 EXIT DOOR. ALL WITH 1/4IN OR MORE OPENING AT BOTTOM OF DOORS. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIUOLATION 7-38-020 CCITATION ISSUED. OUTER OPENINGS NOT PROTECTED.
    • 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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT IN DELI AREA, DELI PREP TABLES AND CARTS, HANDSINKS IN ALL AREAS, EXTERIOR OF DELI CABINETS, 3 COMPARTMENT SINKS ETC.. TO REMOVE ALL BUILD UP OF FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. MUST CLEAN FLOORS THROUGHOUT ALL SERVICE AREAS, BACKROOMS, RECIEVING AREAS AND SALES FLOOR TO REMOVE ALL BUILD UP AND DEBRIS ON AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 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 DELI, SEAFOOD AND GROCERY BACKROOMS IN NEED OF CLEANING TO REMOVE ALL SPLATTERS MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. LIGHT SHEILD NEED IN BAKERY DEPARTMENT TO REPLACE BROKEN SHEILDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 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. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. MUST INSTALL AND MAINTAIN THERMOMETERS IN ALL REACH-IN CASES.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE AND OR ORGANIZE ALL UNNECESSARY ARTICLES IN GROCERY BACK ROOMS AND OTHER SERCVICE DEPTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  22. Plainte

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED COOKED CHICKEN WINGS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE OF 110F AND ALSO MASHED POTATOES AT 130F. INSTD TO MAINTAIN 140F OR ABOVE FOR HOT FOODS AT ALL TIMES. MGR VOLUNTARILY DISCARDED AND DENATURED SAME. APPROX 5LBS $30 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXTERIOR/INTERIOR OF HOT HOLDING UNIT IN DELI AREA, EXTERIOR OF DELI CABINETS, AND INTERIOR OF DELI COOLER NOT CLEAN, DEBRIS/FOOD SPLASHES. CLEAN AND MAINTAIN SAME.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLBASE IN SEAFOOD SERVICE AREA IN POOR REPAIR, MISSING. REPAIR SAME. LIGHTSHIELDS THRU-OUT REAR IN DELI AREA NOT CLEAN. CLEAN SAME.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PIPE LEAKING UNDER SEAFOOD 3-C0OMPARTMENT SINK AND ALSO LEAKS AT FAUCET OF 3-COMPARTMENT SINK IN REAR DELI PREP AREA. REPAIR SAME.
  23. Plainte abrégée

    6 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • OBSERVED UNWHOLESOME, SPOILED FRUIT (CLEMENTINES) IN DISPLAY CASE, OFFERED FOR SALE. MOLD (WHITE,GREEN, GRAY SUBSTANCE) OBSERVED ON CLEMENTINES IN 5LB BOXES. MGR DISCARD AND DENATURED ABOVE. APPROX 20LBS VALUE $16.OO. CITATION ISSUED 7-38-005B CRITICAL
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • TRASH CONTAINERS IN DELI AREA NOT CLEAN, CRACKED. REPLACE SAME. BOTTOM INTERIOR OF DELI CASE NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN. SIDES OF FRYERS NOT CLEAN. CLEAN SAME
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS IN WALK-IN COOLERS ALONG WALLBASE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SMALL HOLES NOTED IN WALLS IN BAKERY AREA. SEAL SAME
    • 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
      • EMPLOYÉ PERSONNEL IMPORTANT. INSTALLÉ À STORE DANS UN DOMAINE DÉSIGNÉ.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HANDSINK IN BAKERY AREA SLOW DRAINING. REPAIR. REAR UTILITY SINK NOT CLEAN. CLEAN SAME AND MAINTAIN.
  24. Plainte

    6 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED EXPOSED HANDSINKS IN BAKERY PREP AREA AND MEAT PREP AREA NOT ACCESSIBLE, EQUIPMENT IN SINKS, BLOCKED BY ROLLING CARTS, CAKES. INSTD TO KEEP CLEAR AND ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • TRASH CONTAINERS IN DELI AREA NOT CLEAN, CRACKED. REPLACE SAME. BOTTOM INTERIOR OF DELI CASE NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN. SIDES OF FRYERS NOT CLEAN. CLEAN SAME.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOORS IN WALK-IN COOLERS ALONG WALLBASE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SMALL HOLES NOTED IN WALLS IN BAKERY AREA. SEAL SAME.
    • 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
      • EMPLOYÉ PERSONNEL IMPORTANT. INSTALLÉ À STORE DANS UN DOMAINE DÉSIGNÉ.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HANDSINK IN BAKERY AREA SLOW DRAINING. REPAIR. REAR UTILITY SINK NOT CLEAN. CLEAN SAME AND MAINTAIN.

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