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UPTOWN SHOP & SAVE INC.,

4605 N SHERIDAN RD, CHICAGO, IL 60640 · Grocery Store

Résumé des inspections

UPTOWN SHOP & SAVE INC., a été inspecté 25 fois par Chicago Department of Public Health depuis le 13 août 2010. La dernière inspection, le 25 juillet 2025, a relevé 1 infraction.

2 des 25 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, Nettoyage et désinfection et Protection des aliments contre la contamination.

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.

  • 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 18 fois dans 12 inspections distinctes, la plus récente le 13 novembre 2024. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • 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 18 fois dans 8 inspections distinctes, la plus récente le 29 mars 2023. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 5 inspections distinctes, la plus récente le 13 novembre 2024. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 5 février 2015. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 8 février 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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.

25 inspections

  1. Toiles

    1 infraction

    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED WALK-IN COOLER LIGHT BULB WITHOUT A SHIELD. INSTRUCTED TO PROVIDE LIGHT SHIELD FOR BULB INSIDE OF WALK-IN/DAIRY COOLER.
  2. Toiles

    8 infractions

    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED COOKED CHICKEN THIGHS (110F), RICE (82F), AND TACO BEEF (79.3F) STORED ON TOP OF THE TURNED OFF HOT HOLDING UNIT IN HOT HOLDING AREA IN SERVICE/TACO AREA WITH NO ACTIVE SOURCE OF TEMPERATURE REGULATION. MANAGER STATED ITEMS WERE COOKED THIS MORNING AND WERE TO BE USED FOR PREPARED CONTAINER LUNCHES. INSTRUCTED MANAGER TO HOT HOLD TCS FOOD ITEMS AT OR ABOVE 135F AT ALL TIMES, OR RAPIDLY COOL WITHIN APPROPRIATE TIME CONSTRAINTS AND COLD HOLD BELOW 41F. MANAGER VOLUNTARILY DISCARDED AND DENATURED 45LBS WITH A VALUE OF $300 TO TRASH AT TIME OF INSPECTION. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS AND BINS STORED ON THE FLOOR IN THE DRINK WALK IN COOLER ON MAIN FLOOR. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES FROM FLOOR.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED HANDLES OF HOT AND COLD WATER OF UTILITY SINK OFF STAIRS TO BE MISSING. SINK IS STILL OPERATIONAL WITH USE OF ATTACHED PLIERS. INSTRUCTED MANAGER TO SERVICE BROKEN/MISSING HANDLES AND MAINTAIN IN GOOD REPAIR.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED THE BATHROOM OFF STAIRS TO NOT HAVE A COVERED TRASH CAN. INSTRUCTED MANAGER TO ENSURE ALL UNISEX BATHROOMS ON SITE HAVE COVERED TRASH CASH.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOILED FLOOR AND FOOD DEBRIS BUILD UP ON WALK IN COOLER IN BASEMENT. INSTRUCTED MANAGER TO DETAIL CLEAN BELOW SHELVES TO ENSURE ALL SPILLAGE AND FOOD DEBRIS ARE REMOVED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HAND TOWEL DISPENSER TO BE DAMAGED AT HAND SINK IN DELI AREA. TOWELS ARE DISPENSED BUT EXTREMELY SLOWLY AND CAREFULY. INSTRUCTED MANAGER TO REPAIR TO ALLOW FOR CONSISTENT ACCESS TO PAPER TOWELS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOPS STORED IN BUCKETS AND IN MOP SINK AT TIME OF INSPECTION. INSTRUCTED MANAGER TO INVERT ALL MOPS TO ALLOW FOR DRYING IN BETWEEN USE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED SWEATER AND PERSONAL ITEMS STORED ON SHELVES IN WALK IN COOLER ON MAIN FLOOR AND ON SHELVES IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO DESIGNATE AN AREA TO ENSURE ALL EMPLOYEE ITEMS ARE STORED IN AREAS AWAY FROM FOOD STORAGE AND PREP.
  3. Plainte

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOME FOOD DEBRIS ON THE FLOOR THROUGHOUT THE HOT FOOD PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOOR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HOLES IN CEILING PANELS NEAR THE BUTCHERS AREA. INSTRUCTED THE PERSON IN CHARGE TO SMOOTHLY SEAL HOLES AND MAINTAIN.
  4. Toiles

    3 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS IN THE DELI AREA, LOCATED IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSEVRED COLLASPED CEILING TILES IN THE CEREAL AISLE , LOCATED IN THE FRONT OF THE ESTABLISHMENT. INSTRUCTED THE PERSON IN CHARGE TO REPAIR CEILING TILES AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SOME DEBRIS ON THE FLOOR UNDERNEATH THE PREP SINK, LOCATED IN DELI AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN THEM.
  5. Toiles

    9 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THEMOMOETERS IN DAIRY/DRINK COOLER (LOCATED AT REAR END OF FACILITY) AND FRONT COLD HOLDING UNITS ON DISPLAY. FACILITY MUST PROVIDE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • BOXES OF DRY STORAGE FOODS FOUND ON FLOOR IN THE BASEMENT. FACILITY MUST ENSURE BOXES OF FOOD IS AT LEAST 6INCHES ABOVE THE FLOOR.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOIL USED AS LINING UNDER GRILL AREA. FACILITY MUST PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MILK CRATES USED AS SHELVING IN MEAT AREA AND BASEMENT AREA. FACILITY MUST REMOVE AND PROVIDE SHELVING THAT IS EASY TO MONITOR DEBRIS AND/OR INSECTS/RODENT ACTIVITY.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK FOUND AT HAND SINK UNDER THE PIPE IN THE BASEMENT AREA. FACILITY MUST REPAIR.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LEAK FOUND AT 3 COMPARTMENT SINK (BASE OF WATER SPOUT CRACKED) IN THE BASEMENT. FACILITY MUST REPAIR.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • LOW HOT WATER PRESSURE FOUND AT HAND SINK IN MEAT CUTTING AREA. FACILITY MUST PROVIDE ADEQUATE HOT AND COLD WATER PRESSURE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • WASTE RECEPTACLE FOUND WITHOUT LID IN RESTROOMS. FACILITY MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ICE/FROST RESIDUE BUILDUP ON CEILING IN BASEMENT WALK-IN FREEZER. FACILITY MUST REMOVE ICE/FROST RESIDUE BUILDUP, CLEAN, AND MAINTAIN.
  6. Réinspection des toiles

    4 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 WASTE PIPE ABOVE FOOD SHELVES MUST BE ENCASED. ALSO, A WATER PIPE EXCESS CONDENSATION DRIPPING ONTO FOOD BOXES MUST ENCASE SAID PIPE OR RELOCATE DELIVERED FOOD. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E) HANDLES ON DISPLAY COOLER UNIT BROKEN/MISSING. INSTRUCTED TO REPLACE BROKEN HANDLES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 BROKEN WOOD COMPRESSED WOOD PANELS ON WALL BEHIND FLOUR BAGS NOT CLEANABLE, MUST REPLACE WITH A SMOOTH AND CLEANABLE SURFACE. BROKEN WALL IN STAFF DINING AREA REPAIR WITH A SMOOTH SURFACE. BROKEN FLOOR TILE IN BUTCHER'S AREA AND BASEMENT
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11 NO LIGHT PROVIDED AT STAFF LUNCH ROOM, INSTRUCTED TO PROVIDE
  7. Réinspection des toiles

    12 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • 3-305.11 WASTE PIPE ABOVE FOOD SHELVES MUST BE ENCASED. ALSO, A WATER PIPE EXCESS CONDENSATION DRIPPING ONTO FOOD BOXES MUST ENCASE SAID PIPE OR RELOCATE DELIVERED FOOD. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14 MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION.INSTRUCTED TO PROVIDE AND MAINTAIN
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • 3-304.12 OBSERVED KNIFE BEING STORED IMPROPERLY BETWEEN PREPTABLE AND WALL IN BUTCHER'S AREA. MUST PROVIDE A PROPER KNIFE HOLDER. MANAGER REMOVED AND PROPERLY STORE KNIFE
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.12 CUTTING BOARDS IN THE KITCHEN WITH DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.13OBSERVED INTERIOR TOP OF MICROWAVE WITH FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11(B, C, D, E) HANDLES ON DISPLAY COOLER UNIT BROKEN/MISSING. INSTRUCTED TO REPLACE BROKEN HANDLES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 ACCUMULATED GREASE AND FOOD DEBRIS AT UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 6-501.19 WASHROOM IN BASEMENT DOOR NOT SELF CLOSING,INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11 BROKEN WOOD COMPRESSED WOOD PANELS ON WALL BEHIND FLOUR BAGS NOT CLEANABLE,MUST REPLACE WITH A SMOOTH AND CLENABLE SURFACE. BROKEN WALL IN STAFF DINING AREA REPAIR WITH A SMOOTH SURFACE. BROKEN FLOOR TILE IN BUTCHER'S AREA AND BASEMENT
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • 6-303.11 NO LIGHT PROVIDED AT STAFF LUNCH ROOM,INSTRUCTED TO PROVIDE
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM 6-8-2021,2510933 #60)PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 8-18-2020, REPORT#2386167 #47)4-501.11 NOTED ICE BUILD-UP INSIDE THE WALK-IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS. #51) 5-205.15 NOTED WATER PRESSURE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO INCREASE THE WATER PRESSURE AND MAINTAIN. PRIORITY VIOLATION:7-42-090,CITATION ISSUED
  8. Toiles

    15 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • AUTOMATIC PAPER TOWEL DISPENSER IN BUTCHER'S AREA BROKEN. MUST REPLACE OR REPAIR UNIT.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • WASTE PIPE ABOVE FOOD SHELVES MUST BE ENCASED. ALSO, A WATER PIPE EXCESS CONDENSATION DRIPPING ONTO FOOD BOXES MUST ENCASE SAID PIPE OR RELOCATE DELIVERED FOOD. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION.INSTRUCTED TO PROVIDE AND MAINTAIN
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED KNIFE BEING STORED IMPROPERLY BETWEEN PREPTABLE AND WALL IN BUTCHER'S AREA. MUST PROVIDE A PROPER KNIFE HOLDER. MANAGER REMOVED AND PROPERLY STORE KNIFE
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CUTTING BOARDS IN THE KITCHEN WITH DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED INTERIOR TOP OF MICROWAVE WITH FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
    • 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
      • HANDLES ON DISPLAY COOLER UNIT BROKEN/MISSING. INSTRUCTED TO REPLACE BROKEN HANDLES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT. SURFACE MUST BE SMOOTH AND CLEANABLE
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ACCUMULATED GREASE AND FOOD DEBRIS AT UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • A COVER IS NEEDED AT RECEPTACLES INSIDE THE WASHROOMS
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • WASHROOM IN BASEMENT DOOR NOT SELF CLOSING,INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • BROKEN WOOD COMPRESSED WOOD PANELS ON WALL BEHIND FLOUR BAGS NOT CLEANABLE,MUST REPLACE WITH A SMOOTH AND CLENABLE SURFACE. BROKEN WALL IN STAFF DINING AREA REPAIR WITH A SMOOTH SURFACE. BROKEN FLOOR TILE IN BUTCHER'S AREA AND BASEMENT
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NO LIGHT PROVIDED AT STAFF LUNCH ROOM,INSTRUCTED TO PROVIDE
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 8-18-2020, REPORT#2386167 #47)4-501.11 NOTED ICE BUILD-UP INSIDE THE WALK-IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS. #47)4-202.16 NOTED CARDBOARD BOXES USED TO LINE SHELVES, ESPECIALLY AT THE DISPLAY AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS. #49)4-601.11(C) 4-601.11(B) INSTRUCTED TO DETAIL CLEAN THE SHELVES THE DISPLAY COUNTER, ESPECIALLY AT THE PRODUCE AREA AND AT THE BASEMENT FOOD/DRY STORAGE AREA ALSO. #51) 5-205.15 NOTED WATER PRESSURE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO INCREASE THE WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION: 7-42-090, NO CITATION ISSUED
  9. Toiles

    6 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHEESE 45.7F, TURKEY 45.5F, HAM 49.6F, PASTRAMI 44.5F/48.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 14 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT (DELI PREP COUNTER AND WALK IN COOLER). INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES ESPECIALLY AT THE DISPLAY AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(B) INSTRUCTED TO DETAIL CLEAN THE SHELVES THE DISPLAY COUNTER ESPECIALLY AT THE PRODUCE AREA AND AT THE BASEMENT FOOD/DRY STORAGE AREA ALSO.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED MECHANICAL HANDLE OF THE PREP COOLER AT THE KITCHEN PREP AREA IN POOR REPAIRS. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED WATER PRESSURE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO INCREASE THE WATER PRESSURE AND MAINTAIN.
  10. Plainte

    11 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED THE FOLLOWING TIME/ TEMPERATURE CONTROLLED FOODS AT IMPROPER TEMPERATURE WITHIN REFRIGERATED SHELVING/COLD HOLD UNIT INCLUDING 40 LBS OF PREPACKAGED SLICED FRUIT VALUED AT $50 AT 51.0F, 20LBS OF GROUND BEEF DINNERS AT 53F VALUED AT $40, 5 LBS OF HUMMUS AT 52F VALUED AT $15, 30 LBS OF CREAM BASED CAKES AT 54F VALUED AT $100, 20 LBS OF POTATO SALAD AT 52F VALUED AT $30, 20 LBS OF MACARONI SALAD AT 52F VALUED AT $30, 25 LBS OF PREMADE DELI SANDWICHES AT 54F VALUED AT $75, OBSERVED 5 LBS OF HARD BOILED EGGS (OUT OF SHELL) AT 53F VALUED AT $10, 4 LBS OF SOUPS AT 51F VALUED AT $10. ALL FOOD WAS VOLUNTARILY DISCARDED AND DENATURED. PRIORITY VIOLATION 7-38-005
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED REFRIGERATED COLD HOLD UNIT CONTAINING TIME/TEMPERAURE CONTROLLED FOODS AT 50F. UNIT WAS REPAIRED TO LESS THAN 41F DURING INSPECTION. PRIORITY VIOLATION 7-38-005
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED ALL PREPACKAGED FOOD NEEDS A LABEL INCLUDING INGREDIENT LIST, NAME OF PRODUCT AND NAME AND ADDRESS OF FACILITY WHERE PRODUCT WAS MADE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED SPLASH GUARD (RIGHT AND LEFT SIDE) IN DELI IN DISREPAIR. MUST REPAIR AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED SERVERAL BULBS FOR SELF SERVICE HOT HOLDING UNIT BURNT OUT ON 2ND, 3RD AND 4TH SHELVES. MUST REPLACE BULBS AND RESTORE HOT HOLDING UNIT TO FULLY FUNTIONAL CONDITION AND MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED UTILITY LINES NEXT TO TOILET IN STAFF WASHROOM NOT SMOOTH AND EASILY CLEANABLE. MUST ENCASE OR RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH BUILD UP OF DIRT AND GRIME. ICE IS NOT USED FOR HUMAN CONSUMTION. CLEAN AND MAINTAIN ICE MACHINE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SLICERS IN DELI UNCLEAN WITH FOOD DEBRIS. SLICERS NEED TO BE COMPLETLY DISASSEMBLED AND WASHED RINSED AND SANITIZED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DRAWERS AND SHELVES IN DELI UNDER SLICER UNCLEAN WITH FOOD DEBRIS AND DEPOSITS. CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD ITEMS AND FOOD RELATED ITEMS IN BASEMENT STORED DIRECTLY UNDERNEATH SEWER LINES. OBSERVED SEVERAL STORAGE ROOMS IN BASEMENT INCLUNDING NORTHERN STORAGE ROOM (WITH A LOCKED GATE)WITH FOOD RELATED ITEMS STORED UNDER SEWER LINES. ALL ITEMS NEED TO BE MOVED FROM UNDER SEWER LINES OR SEWER LINES NEED TO BE COMPLETLY PROTECTED AND ENCASED TO PROTECT FOOD AND FOOD RELATED ITEMS FROM POSSBLE DRIP CONTAMINATION.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HOOD FILTERS ABOVE COOKING AREA UNCLEAN WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN FILTERS.
  11. Toiles

    9 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ POLITIQUE DE SANTÉ / FORMATION SUR LE SITE. FACILITÉ INSTRUMÉE D'ÉTABLISSER UNE POLITIQUE/SYSTEME D'ENSEIGNEMENT DES EMPLOYÉS APPROPRIÉS ET D'ENTREPRISE AVEC DES DOCUMENTS VÉRIFIABLES SUR LE SITE. VIOLATION DE LA FONDATION PRIORITAIRE 7-38-010. AUCUNE CITATION ÉMISE
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVÉ AUCUNE PROCÉDURE/PLAN POUR RESPONSABILISER LES ÉVÉNEMENTS DE VOMMAGE ET DE DIARRHEAL. FACILITÉ INSTRUCTE DE DÉVELOPPER ET DE PRENDRE UNE PROCÉDURE/PLAN ET DE PRENDRE TOUTES LES SUPPLÉMENTS APPROPRIÉS SUR LE SITE. VIOLATION DE LA FONDATION PRIORITAIRE 7-38-005 AUCUNE CITATION ÉLIMINÉE.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERAURES. MUST OBTAIN AND MAINTAIN A METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER WITHIN WALK IN MILK COOLER 1ST FLOOR AND NO THERMOMETER WITH IN ROTISSERIE CHICKEN HOT HOLDING UNIT. MUST INSTALL AND MAINTAIN THERMOMETERS WITHIN UNITS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED SPLASH GUARD IN DELI ON RIGHT SIDE OF HANDWASHING SINK IN DISREPAIR. REPAIR AND MAINTAIN SPLASH GUARD
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FAUCET IN DELI 3 COMPARTMENT SINK LEAKING AND REPAIRED WITH TAPE. REMOVE TAPE AND REPAIR FAUCET AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED UTILITY LINES IN WASHROOMS UNCLEAN WITH DUST ACCUMULATION. CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MOPS NOT HUNG TO DRY AFTER USE. MUST HANG MOPS TO DRY TO DETER SMALL FLY ACTIVITY.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED LIGHT OUT IN WALK IN MILK COOLER. 1ST FLOOR. REPLACE AND MAINTAIN.
  12. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED RUSTY SHELVES INSIDE THE BASEMENT WALK IN COOLER AND ALSO NOTED SHELVES AT THE BASEMENT DRY STORAGE/FOOD PREP AREA LINED WITH CARD BOARD BOXES. INSTRUCTED TO CLEAN SHELVES, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE....MUST ALSO REMOVE ALL CARDBOARD BOXES FROM THE SHELVES TO PREVENT HIDING PLACES FOR PEST.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE....INSTRUCTED TO CLEAN SHELVES UNDERNEATH THE DELI DISPLAY COOLER WITH DIRT AND OLD MEAT PARTICLES...REMOVE CLOTH AT THE MEAT DISPLAY COUNTER AND CLEAN UNDERNEATH WITH MEAT JUICES AND STICKY STAINS....NOTED GROUND BEEF PARTICLES INSIDE MEAT GRINDER STORED IN COUNTER UNDERNEATH DELI DISPLAY COOLER. INSTRUCTED TO DETAIL CLEAN MEAT SLICER AND SANITIZE BEFORE STORING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LOW WATER PRESSURE THROUGH OUT ALL SINKS OS PREMISE. INSTRUCTED TO INCREASE WATER PRESSURE ESPECIALLY AT THE HOT WATER FAUCETS.....NOTED DIRTY AND DUSTY VENTS AT THE DAIRY DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  13. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED TEMPERATURES OF 2 DISPLAY COOLERS (DAIRY AND PACKAGED PREPARED FOOD) TO BE IMPROPER AT 54.3F AND 54.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE DAIRY AND PACKAGED FOODS TO BE IMPROPER:-MILK 48.4F/50.7F/44.6F, YOGURT 51.3F/46.4F/47.3F, EGGS 44.6F, CHEESE 52.5F/53.6F, SAUSAGE 56.9F, DELI CHICKEN 58.6F, TURKEY BACON 56.7F, POTATO SALAD 50.0F, HAM/PASTA 53.6F, TUNA PASTA 51.8F, CHICKEN SALAD 53.6F, RICE 50.7F, HAM WRAP 55.4F, TURKEY SANDWICH 54.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 900 LBS OF PRODUCTS WORTH $3,500.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED RUSTY SHELVES INSIDE THE BASEMENT WALK IN COOLER AND ALSO NOTED SHELVES AT THE BASEMENT DRY STORAGE/FOOD PREP AREA LINED WITH CARD BOARD BOXES. INSTRUCTED TO CLEAN SHELVES, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE....MUST ALSO REMOVE ALL CARDBOARD BOXES FROM THE SHELVES TO PREVENT HIDING PLACES FOR PEST.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE....INSTRUCTED TO CLEAN SHELVES UNDERNEATH THE DELI DISPLAY COOLER WITH DIRT AND OLD MEAT PARTICLES...REMOVE CLOTH AT THE MEAT DISPLAY COUNTER AND CLEAN UNDERNEATH WITH MEAT JUICES AND STICKY STAINS....NOTED GROUND BEEF PARTICLES INSIDE MEAT GRINDER STORED IN COUNTER UNDERNEATH DELI DISPLAY COOLER. INSTRUCTED TO DETAIL CLEAN MEAT SLICER AND SANITIZE BEFORE STORING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LOW WATER PRESSURE THROUGH OUT ALL SINKS OS PREMISE. INSTRUCTED TO INCREASE WATER PRESSURE ESPECIALLY AT THE HOT WATER FAUCETS.....NOTED DIRTY AND DUSTY VENTS AT THE DAIRY DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  14. Réinspection de la plainte

    3 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM #1989453 ON 2-21-17 NOT CORRECTED. #25- STILL OBSERVED RODENT PELLET BAIT IMPROPERLY STORED UNDER AND AROUND DRY FOOD STORAGE MAKING FOODS NOT PROTECTED. OPEN BAIT FOUND ALONG ALL BASEBOARDS, IN CORNERS, DELI TRAY WITH OPEN BAIT FOUND UNDER WOODEN FOOD PALLET. MANAGEMENT OBTAINED A VACUUM DURING INSPECTION AND BEGAN REMOVING OPEN BAIT. CRITICAL VIOLATION 7-42-090.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL PREPARED, PRE-PACKAGED FOODS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME AND ADDRESS, LIST OF INGREDIENTS AND ALL RAW CHICKEN AND MEATS MUST HAVE THE BUSINESS ADDRESS AND THE SAFE HANDLING WARNING LABEL.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BROKEN, CRACK AND MISSING FLOOR TILES IN THE FOLLOWING AREAS: AT THE 1ST FLOOR MOP SINK, THE STAIRWELL TO THE BASEMENT. MUST REPLACE.
  15. Plainte

    10 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOODS NOT PROTECTED DURING PREPARATION AND STORAGE. OBSERVED EMPLOYEE PREPPING FOODS, RINSING COOKED PASTA, IN THE EXPOSED HAND SINK. OBSERVED BAGS OF RAW ONIONS BEING STORED DIRECTLY ON FLOORS OF BASEMENT STORAGE. MUST ELEVATE FROM THE FLOORS 6" OR ABOVE AND PROTECT. ALSO OBSERVED CASES OF FRESH BROCCOLI BEING STORED DIRECTLY NEXT TO AND TOUCHING CASES OF RAW CHICKEN INSIDE THE WALK-IN COOLER AND BROCCOLI STORED ON THE CHICKEN DRAINAGE SHELVING IN THE WALK-IN COOLER. MANAGEMENT DISCARDED ALL CONTAMINATED FOODS. SERIOUS VIOLATION 7-38-005(A).
    • 25. POINTS TOXIQUES PROPRIÉTÉS, LABÉLÉS ET UTILISÉS
      • OBSERVED TOXIC PESTICIDE,(RODENT PELLET BAIT) IMPROPERLY STORED/USED AND DRY FOODS NOT PROTECTED. BAIT FOUND UNDER ALL STORED FOOD ITEMS THROUGHOUT THE BASEMENT STORAGE SHELVING. ALONG ALL BASEBOARDS THROUGHOUT THE BASEMENT AND OPEN ON STYROFOAM MEAT TRAYS UNDER PALLETS. INSTRUCTED TO REMOVE ALL OPEN BAIT AND HAVE ONLY THEIR LICENSED PEST CONTROL CO. SERVICE FOR RODENTS. SERIOUS VIOLATION 7-38-005(A)
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM #1631697 ON 2-16-16 NOT CORRECTED. #38- SLOW DRAINING OF THE EXPOSED HAND SINK IN THE 1ST FLOOR KITCHEN/PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK. NO GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK IN THE DELI DEPARTMENT. MUST INSTALL GREASE TRAP BOX.#34-MISSING FLOOR TILES INSIDE THE WALK IN COOLER. MUST REPAIR/REPLACE FLOOR TILES AND MAINTAIN.#43-ALL WASH CLOTH FOR WIPING PREP TABLES, COOLERS, CHOPPING BOARDS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • ALL PREPARED, PRE-PACKAGED FOODS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME AND ADDRESS, LIST OF INGREDIENTS AND ALL RAW CHICKEN AND MEATS MUST HAVE THE BUSINESS ADDRESS AND THE SAFE HANDLING WARNING LABEL.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • BROKEN GLASS DOOR OF THE DELI DISPLAY COOLER AND REPAIRED WITH TAPE. MUST REPLACE. MUST INSTALL A SPLASH GUARD BETWEEN THE DELI PREP EXPOSED HAND SINK AND THE MEAT/CHEESE SLICER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BROKEN, CRACK AND MISSING FLOOR TILES IN THE FOLLOWING AREAS: AT THE 1ST FLOOR MOP SINK, THE STAIRWELL TO THE BASEMENT. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK ON THE NOZZLE OF THE BASEMENT THREE COMPARTMENT SINK REPAIRED WITH TAPE. MUST PROPERLY REPAIR.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR THE WALK-IN DISPLAY COOLER CONTAINING MILK STORAGE OR REPAIR THE INOPERABLE DISPLAY THERMOMETER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO PROOF OF FOOD HANDLER TRAINING FOR REQUIRED EMPLOYEES. MUST PROVIDE.
  16. Toiles

    10 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. SUCH AS GROUND BEEF AT 45.1F TO 45.6F TOTAL 4 LBS, INSIDE THE PREP COOLER. CHOCOLATE MILK AT 44.9F TO 45.1F IN THE DISPLAY COOLER TOTAL 32OZ. YOGURT AT 43.3F TO 48F TOTAL 12 OZ IN THE DISPLAY COOLER. DISPLAY COOLER TEMPERATURE AT 37.9F, PREP COOLER TEMPERATURE AT 41.0F. MANAGER DISCARDED THE SAID PRODUCT WORTH $12.90 TOTAL 44OZ. AND 4LBS. CRITICAL CITATION 7-38-005(A).
    • 10. ÉLIMINATION DE L ' EAU DE SOUVETAGE ET DE DÉCHETS, PAS DE SIPONAGE DE RÉFÉRENCE, CONNECTION DE RÉFÉRENCES ET/OU RETOUR DE RÉFÉRENCE
      • WASTE WATER BACKING UP ON THE IST COMPARTMENT SINK IN THE BASEMENT PREP AREA WHEN I PULLED OUT THE DRAIN STOPPER FROM THR MIDDLE COMPARTMENT SINK. INSTRUCTED TO REPAIR THE SINK. MANAGER CALLED THE PLUMBER OF THE BUILDING TO REPAIR THE SINK DURING INSPECTION. CRITICAL VIOLATION 7-38-030. SINK IS DRAINING WELL NOW.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO HAND SOAP IN THE EXPOSED HAND SINK IN THE BASEMENT PREP AREA. MUST PROVIDE HAND SOAP. CRITICAL VIOLATION 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PUT HAND SOAP IN THE EXPOSED HAND SINK DURING INSPECTION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED ALUMINUM FOIL BEING USED AS A SHELF LINER IN THE KITCHEN/PREP AREA SHELVES AND CABINET SHELVES. MUST REMOVE ALL ALUMINUM FOIL AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE FAN GUARD INSIDE THE WALK IN COOLER (WITH DUST ACCUMULATED) AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER AND UNDER THE PALLETS THRU-OUT THE BASEMENT AND MAINTAIN. MISSING FLOOR TILES INSIDE THE WALK IN COOLER. MUST REPAIR/REPLACE FLOOR TILES AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING VENT COVER IN THE EMPLOYEES WASHROOM WITH DUST BUILD -UP. MUST CLEAN REMOVE DUST AND MAINTAIN. BIG HOLE ON THE WALLS UNDERNEATH THE DRAIN BOARD OF THE 3 COMPT SINK IN THE DELI DEPARTMENT. MUST SEAL THE HOLE AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • ALL LIGHT BULBS ON THE DAIRY DISPLAY COOLER AND MEAT DISPLAY COOLER ARE NOT SHIELDED. MUST PROVIDE LIGHT SHIELD ON ALL LIGHT BULBS. BURNED OUT LIGHT BULBS INSIDE THE WALK IN FREEZER. MUST REPLACE LIGHT BULBS AND MAINTAIN. BROKEN/CRACKED SOLID LIGHT SHIELD OF THE LIGHT BULBS INSIDE THE WALK IN COOLER. MUST REPLACE SOLID LIGHT SHIELD AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN THE IST FLOOR KITHEN/PREP AREA AND IN WASHBOWL SINK OF THE EMPLOYEES WASHROOM. MUST REPAIR TO HAVE A WELL DRAINING SINK. NO GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK IN THE DELI DEPARTMENT. MUST INSTALL GREASE TRAP BOX.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ALL WASH CLOTH FOR WIPING PREP TABLES, COOLERS, CHOPPING BOARDS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  17. Réinspection des toiles

    0 infraction

  18. Toiles

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • HOT HOLDING UNIT ON THE FRONT COUNTER OF THE COFFEE SHOP UNABLE TO MAINTAIN PROPER TEMPERATURE OF 140F OR GREATER. UNIT MAINTAINS AIR TEMP OF 75F TO 91F. POTENTIALLY HAZAROUDS FOODS WERE STORED INSIDE THE UNIT: PIZZA PUFFS, VARIOUS MEAT AND RICE PLATES, AND CONTAINERS OF CHICKEN. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. HOT HOLDING UNIT MUST MAINTAIN AIR TEMP OF 140F AND ABOVE. CRITICAL VIOLATION: 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE HOT HOLDING UNIT ON THE FRONT COUNTER OF THE COFFEE STATION UNABLE TO MAINTAIN PROPER TEMPERATURES: PIZZA PUFFS AT 88.7F, FISH AND RICE PLATES AT 109.1F, STEAK FAJITA CONTAINERS AT 104.7F, CHICKEN AND RICE PLATES AT 129.6F, AND CONTAINERS OF CHICKEN DRUMSTICKS AT 77.9F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 60 LIVE FRUIT FLIES IN THE FOOD PREP AREA AND HALLWAY FROM THE PREP AREA/DELI TO THE BASEMENT STAIRCASE. FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILINGS OF THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1395835 ON 1/29/2014: "32- OBSERVED WASTE WATER LINE CONNECTION FROM CEILING DISCHARGING WATER INSIDE THE ONE PREP COMPARTMENT SINK AT COFFEE SHOP, MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN. OBSERVED FOUR BURNER ELECTRICAL STOVE PLUGGED IN,IN BASEMENT AREA,INSTRUCTED TO REMOVE OR PROVIDE VENTILATION." SERIOUS VIOLATION 7-42-090
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CHICKEN BLOOD ON THE FLOOR OF THE WALK-IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN FLOORS AND PREVENT MEAT FROM LEAKING ONTO THE FLOORS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • SLOW DRAINING HAND SINK IN THE BASEMENT PREP AREA. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
  19. Réinspection des toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED WASTE WATER LINE CONNECTION FROM CEILING DISCHARGING WATER INSIDE THE ONE PREP COMPARTMENT SINK AT COFFEE SHOP, MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN. OBSERVED FOUR BURNER ELECTRICAL STOVE PLUGGED IN,IN BASEMENT AREA,INSTRUCTED TO REMOVE OR PROVIDE VENTILATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOOD DEBRIS UNDER THE PREP TABLES AT DELI DEPARTMENT. DEBRIS UNDER THE STAIR CASE IN BASEMENT AREA,SWEEP THE FLOORS AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • RAW WOOD CEILING ABOVE THE ICE MACHINE NOT SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE ABOVE THE UNIT.
  20. Toiles

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • HOT HOLDING UNIT AT FRONT COUNTER AT COFFEE SHOP NOT MAINTAINING PROPER TEMPERATURE,AIR TEMP 99.7F TO 107.7F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:SOUPS,SAMOSA ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. HOT HOLDING UNIT MUST MAINTAIN AIR TEMP OF 140F AND ABOVE. CRITICAL VIOLATION: 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND RAW BEEF MARINATING ON TOP ANOTHER FOOD CONTAINER AT STEAM TABLE AT TEMP OF 64.1F TO 65.3F; MELTED CHEESE AT TEMP OF 99.1F; MASHED POTATOES AT TEMP OF 63.5F;SWEET POTATOES AT TEMP OF 73.5F; MARINATE CHICKEN AT TEMP OF 55.9F,STORED ON TOP THE PREP TABLE; SOUP AT TEMP OF 79.4F ,VEGETABLE SAMOSA AT TEMP OF 75.7F. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOUND VARIOUS KIND OF CHEESE AT TEMP OF 47.5F TO 52.F; VARIOUS KIND OF DELI MEAT AT TEMP OF 45F TO 51F; PIECES OF ROAST BEEF AT TEMP 47.5F TO 49.9F. CORNED BEEF AT TEMP OF 48F; PASTRAMI AT TEMP OF 51F. DISPLAY PREP COOLER IN DELI DEPARTMENT MAINTAINS AIR TEMP OF 38.9F TO 40.1F. FOOD MENTIONED WAS DISCARDED AND DENATURED. POUNDS 174.5,VALUE 726.72 CRITICAL VIOLATION:7-38-005(A)
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS GARBAGE CAN, SWEEP THE FLOOR AND TOUCHING KITCHEN EQUIPMENT, THEN GOING BACK TO TOUCHING READY TO EAT FOOD WITHOUT WASHING HANDS (MAKING SANDWICHES,SLICING TOMATOES,LETTUCE ETC.ALSO NO HAND WASHING BETWEEN CHANGING OF FOOD GLOVES.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-010(A)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • EXPOSED HAND SINK AT BASEMENT PREP AREA WATER PIPE UNDER THE SINK NOT CONNECTED. MANAGER STATED "WE DON'T USED THAT SINK". PLUMBER ON SITE ABLE TO RECONNECT PIPE,HOWEVER EXPOSED HAND SINK CLUGGED. CEASE AND DESIST OPERATION,48 HOURS NOTICE GIVEN.INSTRUCTED TO USED OTHER TWO PREP AREA AT FIRST FLOOR.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED WASTE WATER LINE CONNECTION FROM CEILING DISCHARGING WATER INSIDE THE ONE PREP COMPARTMENT SINK AT COFFEE SHOP, MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN. OBSERVED FOUR BURNER ELECTRICAL STOVE PLUGGED IN,IN BASEMENT AREA,INSTRUCTED TO REMOVE OR PROVIDE VENTILATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BUILD UP OF GREASE ON HOOD AND FILTERS,ALSODEBRIS ON SHELVES WERE FOOD AND FOOD PRODUCTS ARE STORED IN COFFEE SHOP,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • BROKEN FLOOR TILE IN FRONT OF SMALL STEAM TABLE, INSIDE THE COFFEE SHOP,BROKEN CEMENT IN FRONT OF WALK-IN COOLER IN BASEMENT AREA . FOOD DEBRIS UNDER THE PREP TABLES AT DELI DEPARTMENT. DEBRIS UNDER THE STAIR CASE IN BASEMENT AREA,SWEEP THE FLOORS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • RAW WOOD CEILING ABOVE THE ICE MACHINE NOT SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE ABOVE THE UNIT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FAUCET IS LEAKING AT THREE COMPARTMENT SINK AT DELI DEPARTMENT, INSTRUCTED TO REPAIR AND ,MAINTAIN.
  21. Plainte

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD STAINS ON EXTERIOR OF SINKS AT DELI PREP, FOOD DEBRIS INSIDE MEAT SLICERS AND FOOD BUILD UP ON SHELVES AT PREP AREAS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HOLE/GAP IN WALL BY ELECTRICAL SWITCH NEXT TO 1-COMPARTMENT SINK. MUST PROVIDE COVER/SEAL HOLE IN WALL.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS AND MAINTAIN.
  22. Empoisonnement alimentaire présumé

    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. OBSERVED FOOD DEBRIS ON SHELVES AT DELI PREP. MUST CLEAN AND MAINTAIN UNCLEAN EQUIPMENT.
    • 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. OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE 3-COMPARTMENT SINK AT BASEMENT. MUST PROVIDE WORKING LIGHT BULBS ABOVE 3-COMPARTMENT SINK.
    • 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. NO THERMOMETER INSIDE SANDWICH PREP COOLER ALSO NO METEL STEM THERMOMETER FOR FOOD HANDLERS AT COOK LINE. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER AND METAL STEM THERMOMETER/CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED ONE FOOD HANDLER AT DELI NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  23. Plainte

    14 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. FOUND SMALL DISPLAY PREP COOLER (NEXT TO BASEMENT STAIRCASE) AT IMPROPER TEMPERATURE:59.9F.(POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(LUNCH MEAT: HAM TURKEY CHEESES ETC.)CERTIFIED FOOD HANDLER STATED" I TURNED OFF THE UNIT,TO BE ABLE TO MELT ICE BUILD-UP).HOWEVER WHEN UNIT WAS TURNED ON AIR TEMP REACHED ONLY AT 48.7F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT IS FIXED(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) H000074089-12.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.
    • 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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:SLICED TURKEY AT TEMP OF 46.7F TO 47F; SLICED PASTRAMI AT TEMP OF 45.8F TO 46F; SLICED CHEESE AT TEMP OF 53.6F(LUNCH MEAT WERE STORED INSIDE THE SMALL DISPLAY COOLER, NEXT TO BASEMENT STAIR CASE,WHICH UNIT WAS TURNED OFF).FOUND 6 COOKED CHICKEN STORED ON HOT HOLDING UNIT AT IMPROPER TEMPERATURE:72.1F, 72.5F,79.5F, 89,9F, 88.1F, 87.2F;COOKED CHICKEN HAD A STICKERS STATING"YESTERDAY CHICKEN 8-22-11" POUND 7, VALUE 22.15 FOOD DISCARDED AND DENATURED BY THE CERTIFIED FOOD HANDLER.HOT HOLDING UNIT MAINTAINS TEMP OF 140F.CRITICAL VIOLATION:7-38-005(A) H000074089-12
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO EXPOSED HAND SINK PROVIDED IN BASEMENT PREP/COOKING AREA.OBSERVED A DOUBLE CONVECTION OVEN/ROTISSERIE WITH CHICKENS ON SPIT INSIDE THAT WERE COOKING.INSTRUCTED TO PROVIDE AM EXPOSED HAND SINK IN THAT AREA.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE IT OR ANY COOKING/PREP IN BASEMENT AREA.AFTER EXPOSED HAND SINK IN PROVIDED UNDER CITY PLUMBING CODE FAX A LETTER TO PUBLIC HEALTH(FAX#312 746-4240).CRITICAL VIOLATION:7-38-030 H000074090-13
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND FOOD STORED ON DISPLAY SHELVES PASSED"SELL BY" DATE.FOUND 3 CARTONS OF WHIPPING CREAM INSIDE THE 2 DOOR REFRIGERATOR WITH A SELL BY DATE OF 8-18-11, 2 16oz BOTTLES OF CHOCOLATE MILK IN THE SAME UNIT, WITH SELL BY DATE 8-18-11;OTHER MILKS WERE STORED IN THE SAME REFRIGERATOR . FOUND 3 PACKAGE OF RAW LAMB, 3 PACKAGE OF SLICE THIN BEEF AND 1 PACKAGED OF CHICKEN INSIDE THE SELLING COOLER AND INSIDE THE MEAT DISPLAY COOLER WITH SELL BY DATE OF 8-21-11.OBSERVED SOME PACKAGE OF MEAT BEEN BLACK IN COLOR.FOOD PRODUCTS DISCARDED AND DENATURED BY THE CERTIFIED FOOD HANDLER.POUND 6, VALUE 25.INSTRUCTED TO CHECK FOOD PRODUCTS AND SELL BY DATE DAILY .SERIOUS VIOLATION:7-38-005(A) H000074090-13
    • 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. OUTER OPENING NOT PROTECTED.OBSERVED BOTH FRONT DOORS AT 4601 N.SHERIDAN AND DOOR AT 4605 N SHERIDAN WITH 1/2" TO 1" OF GAPS ON BOTTOM AND BETWEEN DOORS.OBSERVED HOUSE FLIES IN STORE(4 OR MORE).INSTRUCTED TO RODENT/ INSECT PROOF DOORS. SERIOUS VIOLATIONS:7-38-020 H0000 74091-14.
    • 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. ALL FOOD STORED UNDER THE WASTE WATER PIPE IN BASEMENT AREA/ STORAGE MUST BE REMOVED.
    • 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. OBSERVED BROKEN RUBBER GASKET INSIDE THE SMALL PREP DISPLAY COOLER NEXT TO BASEMENT STAIRCASE,INSTRUCTED TO REPLACE,ALSO THE DOOR AT WALK-IN FREEER IN BASEMENT HAS EXCESS ICE BUILD UP WITH BROKEN RUBBER GASKET INSTRUCTED TO REPLACE.
    • 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. OBSERVED EXCESS ICE BUILD-UP IN ICE CREAM CHEST FREEZER(1ST FLOOR SELLING AREA0,AND WALK-IN FREEZER IN BASEMENT AREA.REMOVE IT AND KEEP CLEAN.
    • 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. DETAIL CLEAN FLOOR INSIDE THE WALK-IN COOLER,OBSERVED BLOOD AND FOOD DEBRIS,INSTRUCTED TO KEEP IT 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. MUST SEAL ALL HOLES THROGHOUT THE PREMISES INCLUDING BASEMENT AREA.ALSO MUST PROVIDED CEILING TILES THROUGHOUT.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD AND END CAPS THROUGHOUT THE PREMISES.ALSO WALK-IN FREEZER AND COOLER ADDITIONAL LIGHTING IS NEEDED.WALK-IN COOLER HAS LEAKING WATER FROM THE LIGHT FIXTURE.
    • 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
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. STAFF WASHROOM DOOR NOT SELF CLOSED, INSTRUCTED TO PROVIDE A SELF CLOSE DOOR.
    • 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 OBSERVED A DOUBLE CONVECTION OVEN IN BASEMENT AREA,INSTRUCTED TO PROVIDE DOCUMENTATION FOR KILOWATTS; IF UNIT IS 7.5KW OR LESS NO VENTILATION IS NEEDED,IF IS GRADER THAN THAT MUST PROVIDE A HOOD WITH PROPER VENTILATION UNDER THE CITY CODE.CONTACT A CITY VENTILATION INSPECTOR
    • 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. THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS.
  24. Réinspection des licences

    0 infraction

  25. Licence

    6 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. facilities failed to maintain proper temperatures of 40f or less in coolers air temp was at 84.6f(unit not plugged in). no citation issued due to license inspection on 8/13/2010.
    • 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. storage shelving, cooler shelving need cleaning.
    • 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 that had exposed raw wood, gaps, exposed plaster shall be repair.
    • 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. missing light shields in storage area shall be provided.
    • 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
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. must provide self closing mechanism to bathroom door.
    • 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. must provide exhaust fan to bathroom.

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