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VIET NAM RESTAURANT

1032 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Résumé des inspections

VIET NAM RESTAURANT a été inspecté 28 fois par Chicago Department of Public Health depuis le 11 octobre 2011. La dernière inspection, le 14 octobre 2026, a relevé 5 infractions.

5 des 28 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 3 inspections et 25 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Ravageurs.

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.

  • 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 13 fois dans 11 inspections distinctes, la plus récente le 14 octobre 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 7 inspections distinctes, la plus récente le 5 octobre 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • 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 6 fois dans 5 inspections distinctes, la plus récente le 5 octobre 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 6 fois dans 5 inspections distinctes, la plus récente le 27 janvier 2021. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 4 novembre 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.

28 inspections

  1. Réinspection de la plainte

    5 infractions

    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • NOTED OPEN BAIT (OVER 2 BLOCKS OF GREEN PESTICIDES/RODENTICIDE) ON FLOOR BY REFRIGERATION UNIT AT THE DISH WASHING AREA AND IN HVAC CLOSET OFF OF DINING ROOM. INSTRUCTRUCTED MANAGEMENT THAT ALL PESTICIDES/RODENTICIED MUST BE STORED IN AN ENCLOSED BOX/CONTAINER. PRORITY VIOLATION #7-38-015. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12: **C** Food Storage Containers Identified with Common Name of Food NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS AND ON DRY STORAGE SHELVES NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-201.11: **C** Equipment and Utensils- Durability and Strength NOTED TORN RUBBER GASKET INSIDE AT THE 4 DOOR REFRIGERATION UNIT AT THE DISH WASHING/FOOD PREP AREA.INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • ACCUMULATED GREASE ON SIDES OF COOKING EQUIPMENT: STOVE & FRYER. DRIPPING GREASE ON UNDERSIDE OF KITCHEN TABLE. ACCUMULATED FOOD AND DEBRIS IN GASKETS AND HINGES OF ALL COOLERS & FREEZERS. MUST CLEAN AND MAINTAIN.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • NOTED PREVIOUS PRIORITY FOUNDATION VIOLATION #38 (RULE #6-501.111) NOT CORRECTED. STILL NOTED OVER 100 RAT DROPPINGS THROUGHOUT PREMISE AT THE FOLLOWING AREA:- --OVER 5 ON FLOOR BEHIND REFRIGERATION UNIT OF THE FRONT DINNING AREA AND UNDERNEATH MOTOR HOUSING OF 2 DOOR REFRIGERATION UNIT AT SAME. -- ONE LIVE ROACH OF TABLE WITH MEAT SLICER AT THE KITCHEN PREP AREA. --5 RAT DROPPINGS ON FLOOR OF CRACKED TILE AT THE DISH WASHING AREA. --OVER 15 RAT DROPPING AND ONE LIVE ROACH ALONG WALL BASE UNDERNEATH THE 3 COMPARTMENT SINK, GREASE TRAP AND SILVER REFRIGERATOR. -- OVER 30 RAT DROPPINGS ON FLOOR BEHIND MUCISAL INSTRUMENTS AND FRONT COUNTER. OVER 10 RAT DROPPINGS ALONG WALL WITH FANS AND OTHER EQUIPMENT BY THE FRONT WAITERS STATION. --NOTED OVER 10 RAT DROPPINGS INSIDE THE HVAC CLOSET OFF OF DINING ROOM. -- NOTED OVER 50 RAT DROPPINGS ON FLOOR INSIDE THE HVAC CLOSET OFF OF KITCHEN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY VIOLATION #7-42-090.
  2. Plainte

    12 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-SHRIMP 47.6F, EGGS 45.5F, SOUP 45.3F,PORK 69.1F/45.5F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE INSIDE REFRIGERATION UNITS AND PREP COOLERS. SUCH FOOD COOKED NOODLES, SHRIMPS, VEGETABLES, SOUPS ETC SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED THE FOLLOWING:- -- RAT DROPPINGS AT THE FOLLOWING AREAS:- --OVER 20 RAT DROPPINGS ALONG WALL UNDERNEATH THE 3 COMPARTMENT SINK OF THE SECOND PREP AREA, AROUND THE GREASE TRAP, BEHIND AND AROUND THE REFRIGERATION UNIT, --OVER 20 RAT DROPPINGS AT THE FRONT DINING AREA ALONG WALL AND UNDERNEATH COUNTER OF THE WAITERS STATION. --OVER 5 RAT DROPPING ON FLOOR ALONG WALL UNDERNEATH SHELVING OF THE KITCHEN PREP AREA. --OVER 30 RAT DROPPINGS THROUGHOUT THE ELECTRICAL UNIT CLOSET AT THE DINNING AREA. --OVER 15 MICE DROPPINGS SCATTERED ON FLOOR BEHIND UPRIGHT REFRIGERATION UNITS. NOTED 2 LIVE ROACHES ON FLOOR UNDERNEATH THE CHEST FREEZERS AT THE SECOND PREP/DISH WASHING AREA AND 2 INSIDE THE BRACKETS OF SHELVING AT THE KITCHEN PREP AREA. NOTED OVER 20 FLYING INSECTS ON WALLS AND INSIDE CONTAINER WITH ONIONS AT THE REAR DRY STORAGE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION VIOLATION#7-38-020(A). CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • NOTED REAR EXIT DOOR NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED TORN RUBBER GASKET INSIDE AT THE 4 DOOR REFRIGERATION UNIT AT THE DISH WASHING/FOOD PREP AREA.INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN THE SHELVES INSIDE THE REFRIGERATION UNITS WITH DIRT, OLD FOOD DEBRIS AND SPILLS.ALSO NOTED DIRTY AND STICKY SHELVES USED FOR DRYING OF DISHES AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN OR REPLACE. ACCUMULATED FOOD DEBRIS ON COOKING EQUIPMENT: BETWEEN FRYER AND STOVE, INSIDE FRYER CABINET. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • ACCUMULATED ITEMS AT OUTSIDE REAR OF PREMISES: MOPS, BUCKETS, BOXES, POTS, CARDBOARD ETC. MUST REMOVE ITEMS TO KEEP AREA CLEAN AND TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WALLS AND DOORS THROUGHOUT ARE DIRTY: STAINS, GRIME, DRIED FOOD, ETC. MUST CLEAN WALLS AND DOORS THROUGHOUT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED A LARGE HOLE ON WALL AT THE NEXT TO THE GREASE TRAP AT THE DISH WASHING AREA/PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN, SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT ESTABLISHMENT ESPECIALLY AT THE FOLLOWING AREAS:- --FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA. --FLOORS ALONG WALL BASE UNDERNEATH THE 3 COMPARTMENT SINK, GREASE TRAP AND REFRIGERATION UNITS AT THE DISH WASHING/PREP AREA. --FLOOR ALONG WALL OF THE REAR DRY STORAGE AREA AND ESPECIALLY WHERE THE RAT DROPPINGS, ROACHES AND FRUIT FLIES WERE FOUND. REMOVE ALL LITTER, GREASE AND ACCUMULATED FOOD DEBRIS FROM FLOORS. MUST UPGRADE HOUSE KEEPING.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS, FROM 3/12/26 INSPECTION REPORT #2632489, NOT CORRECTED: #43-NOTED SERVING PLATES AND BOWLS ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION. #55-NOTED THE FOLLOWING:- A) CARDBOARD BOXES USED TO LINE FLOORS AT THE PREP AREA. B) GREASE AND DIRT ACCUMULATION UNDERNEATH COOKING EQUIPMENT AND ALONG WALL BASE. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES, CLEAN AND MAINTAIN FLOORS. #56-NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED. MUST CORRECT AND MAINTAIN.
  3. Plainte

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO PAPER TOWELS AT THE KITCHEN HANDWASH SINK AND MENS BATHROOM HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL AHND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 50.5F, MIXED VEGETABLES EGG ROLL 60.1F/64F,SHRIMP 48.7F, CHICKEN 59.8F, TOFU 44.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE INSIDE REFRIGERATION UNITS AND PREP COOLERS. SUCH FOOD COOKED NOODLES, SHRIMPS, VEGETABLES, SOUPS ETC SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS 10 LBS WORTH $120. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLE AT THE REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • NOTED SERVING PLATES AND BOWLS ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED THE FOLLOWING:- A) CARDBOARD BOXES USED TO LINE FLOORS AT THE PREP AREA. B) GREASE AND DIRT ACCUMULATION UNDERNEATH COOKING EQUIPMENT AND ALONG WALL BASE. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES, CLEAN AND MAINTAIN FLOORS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSCRIPTION DE LEURS DIRTS ET DE GRANDES ACCUMULATIONS, SUR LES PIÈCES ET LES CONDUITS ET SUR LES EDGES DE L'ÉQUIPEMENT DE COOKAGE DE L'HÔTE D'EXPORTATION. INSTRUMENTS POUR DÉTAILLER LES FEUILLES ET LES PRINCIPAUX HÔTELS, FILS ET PIPES/CONDUITS.
  4. Toiles

    12 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HAND WASHING SINK NOT ACCESSIBLE FOR USE IN THE KITCHEN. HANDSINK HAS BAG OF BREAD AND A BUCKET LID, UNABLE FOR THE EMPLOYEE TO WASH HANDS. INSTRUCTED MANAGER TO REMOVE. HANDSINK MUST BE AVAILABLE/ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. (CORRECTED ON SITE - MANAGER REMOVED THE BAG OF BREAD AND BUCKET LID). PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HAND SINK (FRONT/REAR PREP AREA/DISHWASHING AREA AND (2) WASHROOMS)
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE LABEL ON READY TO EAT FOOD (COOKED NOODLES, COOKED SHRIMP, MEATBALLS, SOUPS, BEEF ETC.) STORED INSIDE THE REACH-IN COOLER FOR OVER 24 HOURS. INSTRUCTED MANAGER TO PROVIDE A DATE LABEL ON ALL READY TO EAT FOOD ITEMS IF STORED OVER 24 HOURS. MUST IDENTIFY FOOD PRODUCTS SHELF LIFE OR CONSUME BY DATING (7 DAYS FROM PREPARATION DATE). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 15 LBS. TOTAL VALUE $ 100.00 PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • INSTRUCTION DE PROVIDER LES MÉDICAMENTS VISIBLES ET ACCURÉS DANS TOUS LES COOLERS.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR, MSG ETC)
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN THE KITCHEN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR UNDER AND BEHIND COOKING EQUIPMENT IN THE KITCHEN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF FRONT PREP AREA TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH DUST AND GREASE ACCUMULATION ABOVE COOKING EQUIPMENT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE A CURRENT APPROVED FOOD HANDLER TRAINING PROGRAM.
    • 58. FORMATION D ' ALLERGÈNE
      • GESTIONNAIRE DES ALIMENTS CERTIFIÉ SANS CERTIFICAT DE FORMATION À L'ALLERGÈNE. GESTION INSTRUCTE, TOUTE PERSONNE AVEC LA CITE DE CERTIFICAT DE SANITATION DU SERVICE ALIMENTAIRE CHICAGO À COMPLIQUER AVEC LA CERTIFICATION DE FORMATION D'ALLERGEN.
  5. Réinspection de la plainte

    0 infraction

  6. Plainte

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS IN PREP AREA AND INSIDE WASHROOMS)
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED RUBBER GASKET AROUND ONE DOOR PREP COOLER IN POOR REPAIR IN THE KITCHEN. INSTRUCTED TO REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (CONDENSED MILK) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ONE COMPARTMENT SINK IN FRONT PREP AREA.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED DRAINLINE FROM ICE MACHINE DRAINING INTO ONE COMPARTMENT SINK INFRONT PREP AREA. INSTRUCTED TO PROPERLY DRAIN ONTO FLOOR DRAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND REMOVE UNNECESSARY ITEMS STORED INSIDE FURNACE ROOM IN REAR AREA.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2571086 ISSUED ON 02-10-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #36 - OBSERVED NO THERMOMETERS CONSPICUOUSLY PLACED IN REFRIGERATOR AND 2-DOOR COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS INSIDE ALL COOLING UNITS. #44 - OBSERVED TABLEWARE SUCH AS KNIVES, SPOONS, AND FORKS SITTING OUT UNCOVERED ON TABLES THROUGHOUT THE DINING ROOM. INSTRUCTED THE PERSON IN CHARGE TO KEEP TABLEWARE COVERED TO PREVENT CONTAMINATION. #47 - OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM. May 10, 2023 #49 - OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTENANCE. #49 - OBSERVED SOILED INTERIOR IN ALL COOLERS AND FREEZERS ,LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL NON-FOOD CONTACT SURFACES. #53 - OBSERVED BOTH TOILET ROOM DOORS NOT SELF-CLOSING. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A SELF-CLOSING MECHANISM FOR BOTH TOILET ROOMS DOORS. #55 - OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDERNEATH ALL COOKING EQUIPMENT(GRILL, DEEP FRYER, ETC.)---ALSO OBSERVED DIRT ON FLOORS THROUGHOUT THE ESTABLISHMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT AND THROUGHOUT ESTABLISHMENT AND MAINTENANCE. #57 - OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW THE EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS. #58 - OBSERVED TWO CERTIFIED FOOD MANAGERS WITH EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES AND MAINTAIN THEM.
    • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
      • FOUND NO CURRENT INSPECTION SUMMARY REPORT (02-10-2023) POSTED ON PREMISE. INSTRUCTED MANAGER, A CURRENT SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010 (B) CITATION ISSUED
  7. Toiles

    10 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HAND WASHING SINKS THROUGHOUT THE KITCHEN PREPARATION AREA NOT ACCESSIBLE AND BLOCKED, STORING POWER TOOLS, AND PLATES INSIDE THE HAND SINKS AND TRASH CANS WERE BLOCKING HANDSINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETERS CONSPICUOUSLY PLACED IN REFRIGERATOR AND 2-DOOR COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS INSIDE ALL COOLING UNITS.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED TABLEWARE SUCH AS KNIVES, SPOONS, AND FORKS SITTING OUT UNCOVERED ON TABLES THROUGHOUT THE DINING ROOM. INSTRUCTED THE PERSON IN CHARGE TO KEEP TABLEWARE COVERED TO PREVENT CONTAMINATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTENANCE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SOILED INTERIOR IN ALL COOLERS AND FREEZERS ,LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL NON-FOOD CONTACT SURFACES.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED BOTH TOILET ROOM DOORS NOT SELF-CLOSING. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A SELF-CLOSING MECHANISM FOR BOTH TOILET ROOMS DOORS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDERNEATH ALL COOKING EQUIPMENT(GRILL, DEEP FRYER, ETC.)---ALSO OBSERVED DIRT ON FLOORS THROUGHOUT THE ESTABLISHMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT AND THROUGHOUT ESTABLISHMENT AND MAINTENANCE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW THE EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED TWO CERTIFIED FOOD MANAGERS WITH EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES AND MAINTAIN THEM.
  8. Toiles

    2 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINES. MUST CLEAN INTERIOR OF ICE MACHINES AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 1-DOOR REACH IN PREP COOLER GASKETS RIPPED/LOOSE. MUST REPAIR/REPLACE SAID COOLER DOOR RUBBER GASKET.
  9. Réinspection des toiles

    5 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISPLAYED ON MENU . ESTABLISHMENT IS SERVING ITEMS ON MENU SUCH AS RARE STEAK, RARE BEEF AND EGGS UNDERCOOKED.MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. ALSO MUST INDICATE ON MENU "COOK TO ORDER" PHRASE BY MENTIONED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • HOLES ON LEFT WALL INSIDE THE WASHROOM ABOVE THE MOP SINK. REPAIR CAUSE, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR CERTIFIED FOOD SERVICE MANAGERS
  10. Toiles

    13 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • COLD TCS FOODS STORED INSIDE THE PREP COOLER IN THE KITCHEN AT IMPROPER TEMPERATURE: COOKED BEEF AT TEMP OF 48.2F; COOKED SAUSAGE AT TEMP OF49.3F; SHRIMPS AT TEMP OF 48F;WHITE SLICED FISH AT TEMP OF 48.7F; COOKED SLICED PORK AT TEMP OF 52F; RAW GROUND BEEF AT TEMP OF 50F; RAW CHICKEN AT TEMP OF 50.2F;RAW MARINETE BEEF AT TEMP OF 50.4;BEAN SPROUT AT TEMP OF 46.9F; WIDE RICE NOODLES AT TEMP OF 50.2F; COOKED THIN RICE NOODLE AT TEMP OF 49.1F; COOKED TOFU AT TEMP OF 47.5F; RAW MARINETE PORK AT TEMP OF 50.4F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY OWNER. POUNDS 10, VALUE 30. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISPLAYED ON MENU . ESTABLISHMENT IS SERVING ITEMS ON MENU SUCH AS RARE STEAK, RARE BEEF AND EGGS UNDERCOOKED.MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. ALSO MUST INDICATE ON MENU "COOK TO ORDER" PHRASE BY MENTIONED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • PREP COOLER AT IMPROPER AIR TEMPERATURE:TOP PART 48.9F,BOTTOM PART AT TEMP OF 50.4F. TCS FOODS WERE STORED INSIDE THE UNIT:COOKED BEEF,PORK TOFU,ETC. TAGGED UNIT "HELD FOR INSPECTION", DO NOT USE.INSTRUCTED TO REPAIR CAUSE.UNIT MUST MAINTAIN AIR TEMP OF 41F AND BELOW THROUGHOUT(TOP AND BOTTOM AREA). PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • UTENSILS USED FOR CUSTOMERS NOT PROPERLY STORED.OBSERVED UTENSILS:FORK SPOON,ETC STORED INSIDE AN OPENED PLASTIC CONTAINER ABOVE EACH DINING TABLES FOR CUSTOMER TO SERVE THEMSELF.INSTRUCTED TO PROVIDED AN ENCLOSED CONTAINER AND INVERT UTENSILS, OR REMOVE CONTAINERS AND PROVIDE WRAPPED UTENSIL AS NEEDED FOR CUSTOMERS TO MINIMIZE SOURCE OF CONTAMINATION
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • CLEAN KITCHENWARE(POTS AND PANS) MUST BE REMOVED FROM ON TOP GREASE TRAP UNDER THREE COMPARTMENT SINK AND STORE THEM ON CLEAN SHELVES TO PREVENT CONTAMINATION
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS,PROVIDE RAISED SHELVES WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • GREASE AND FOOD DEBRIS AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, UTILITY CONNECTIONS BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN. MUST NOT USE NEWS PAPERS AS LINER FOR SHELVING THROUGHOUT THE PREMISES. REMOVE,SURFACE MUST BE SMOOTH AND CLEANABLE.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • GREASE TRAP LID WITH PUDDLE OF WATER AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • HOLES ON LEFT WALL INSIDE THE WASHROOM ABOVE THE MOP SINK. REPAIR CAUSE, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR CERTIFIED FOOD SERVICE MANAGERS
  11. Non-inspection

    3 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISPLAYED ON MENU. ESTABLISHMENT IS SERVING ITEMS ON MENU SUCH AS RARE STEAK, RARE BEEF AND EGGS UNDERCOOKED. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY WHICH INCLUDES A DISCLOSURE AND REMINDER STATEMENT THAT STATE, AN INCREASE IN FOODBORNE ILLNESS MAY OCCUR WHEN EATING RAW OR UNDERCOOKED FOODS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED WOODEN BOARDS BEING USED AS LINING IN DRY FOOD STORAGE AREA. INSTRUCTED TO HAVE WOODEN BOARDS SEALED SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GRILL EQUIPMENT IN KITCHEN PREP AREA FILLED WITH GREASE AS WELL AS UNDER KITCHEN PREP TABLE. INSTRUCTED TO CLEAN AND MAINTAIN.
  12. Réinspection des toiles

    3 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISPLAYED ON MENU. ESTABLISHMENT IS SERVING ITEMS ON MENU SUCH AS RARE STEAK, RARE BEEF AND EGGS UNDERCOOKED. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY WHICH INCLUDES A DISCLOSURE AND REMINDER STATEMENT THAT STATE, AN INCREASE IN FOODBORNE ILLNESS MAY OCCUR WHEN EATING RAW OR UNDERCOOKED FOODS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED WOODEN BOARDS BEING USED AS LINING IN DRY FOOD STORAGE AREA. INSTRUCTED TO HAVE WOODEN BOARDS SEALED SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GRILL EQUIPMENT IN KITCHEN PREP AREA FILLED WITH GREASE AS WELL AS UNDER KITCHEN PREP TABLE. INSTRUCTED TO CLEAN AND MAINTAIN.
  13. Toiles

    10 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE AND KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROCEDURE ALONG WITH THE NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED UNCOVERED RAW PORK STORED OVER VEGTABLES IN KITCHEN PREP COOLER. ALSO OBSERVED RAW BEEF STORED ON TOP OF VEGTABLES IN KITCHEN REFRIGERATOR AS WELL AS RAW BEEF STORED ON TOP OF CARROTS IN PREP COOLER IN KITCHEN. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE RAW FOODS. FOODS MUST ALSO BE PROTECTED AND COVERED. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY DISPLAYED ON MENU. ESTABLISHMENT IS SERVING ITEMS ON MENU SUCH AS RARE STEAK, RARE BEEF AND EGGS UNDERCOOKED. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY WHICH INCLUDES A DISCLOSURE AND REMINDER STATEMENT THAT STATE, AN INCREASE IN FOODBORNE ILLNESS MAY OCCUR WHEN EATING RAW OR UNDERCOOKED FOODS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 10 LIVE COCKROACHES IN VARIOUS AREAS OF ESTABLISHMENT INCLUDING FRONT PREP AREA IN SHELVING AND REAR PREP KITCHEN AREA BEHIND PREP COOLER. INSTRUCTED TO CLEAN AND HAVE PEST CONTROL COME OUT TO RESOLVE ISSUE. PRIORITY FOUNDATION. 7-38-020(A). CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED WOODEN BOARDS BEING USED AS LINING IN DRY FOOD STORAGE AREA. INSTRUCTED TO HAVE WOODEN BOARDS SEALED SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED GRILL EQUIPMENT IN KITCHEN PREP AREA FILLED WITH GREASE AS WELL AS UNDER KITCHEN PREP TABLE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DEBRIS ON FLOORS AND WALLS IN KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED OPEN CRACKS IN WOODEN SHELVING IN FRONT PREP AREA. INSTRUCTED TO CLEAN, SEAL AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 11/9/2018, INSPECTION REPORT #2233013. #58. PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  14. Toiles

    8 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-102.12 NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO HAVE THE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-102.11(A2) NOTED ASSORTED FOOD ITEMS STORED INSIDE GROCERY BAGS IN REFRIGERATION UNITS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE, MUST INSTALL SO BACKFLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 NOTED CLUTTER ON SHELVING AT THE BACK FRONT PREP COUNTER AND ON SHELVES AT THE HALLWAY DRY STORAGE. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-305.11 NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE HALLWAY DRY STORAGE. INSTRUCTED TO REMOVE AND PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
  15. Plainte

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FONDAMENTAUX CONTENEURS DE ALIMENTS NON CONSERVÉS PROPRIÉTÉS. IL FAUT RESTER INVERTI.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND INTERIOR OF COOLERS NOT CLEAN. MUST CLEAN AND SANITIZE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT KITCHEN BEHIND EQUIPMENT. MUST CLEAN AND SANITIZE.
  16. Réinspection des toiles

    0 infraction

  17. Toiles

    12 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. KITCHEN TALL REACH-IN COOLER FOUND AT 60.1F WITH FOOD SUCH AS BEEF AT 56.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL OR, COOLER REPLACED. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. BEEF @ 56.1F, TOFU @ 44.1F, CHICKEN @ 45.7F. ALL FOODS DISCARDED. TOTAL POUNDS DISCARDED TO BE 15 LBS WITH AN ESTIMATED VALUE OF $150.00. CRITICAL VIOLATION 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • APPROXIMATELY 50 MICE DROPPINGS NOTED ON REAR HALLWAY DRY FOOD STORAGE SHELVING AND ALONG BASEBOARD FLOORS IN THE SAME HALLWAY. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AFFECTED, SEAL ANY HOLES OR OPENINGS NOTED DURING CLEANING AND HAVE THEIR LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE. LAST PEST CONTROL SERVICE REPORT DATED 5-20-17. SERIOUS VIOLATION 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM #1975744 ON 11-18-16 NOT CORRECTED.#32-INSTALL A DOOR OR PUT CURTAIN OR DRAPE IN THE DRY STORAGE SHELVINGS ON THE HALLWAY.#34- MUST REMOVE CARDBOARD BEING USED AS A FLOOR MAT IN THE COOKING AREA/DISH WASHING AREA. MUST REPLACE WITH RUBBER FLOOR MAT.SERIOUS VIOLATION 7-38-020.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK RICE CONTAINER MUST BE LABELED.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS. MUST USE DISPOSABLE PLASTIC FOOD GRADE BAGS OR WASHABLE CONTAINERS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INTERIOR LID OF THE BOX FREEZER BROKEN/CRACKED WITH EXPOSED INSULATION. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS AND MICROWAVE OVENS DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS THROUGHOUT THE ENTIRE ESTABLISHMENT DIRTY WITH FOOD DEBRIS, DIRT AND GREASE. MUST CLEAN ALL FLOORS EVERYWHERE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS THROUGHOUT KITCHEN AND DISH AREA WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE ACCURATE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INTERIOR OF THE FRONT WOODEN CABINETS FILLED WITH CLUTTER AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ARTICLES TO PREVENT INSECT OR RODENT INFESTATION AND STORE ALL ITEMS ORGANIZED.
  18. Toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTALL A DOOR OR PUT CURTAIN OR DRAPE IN THE DRY STORAGE SHELVINGS ON THE HALLWAY.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN IN DETAIL AND ORGANIZE BOTTOM SHELVE OF THE PREP TABLE IN THE COOK LINE AND MAINTAIN. CLEAN THE TOP OF THE STOVE WITH HEAVY GREASE BUILD UP AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REMOVE CARDBOARD BEING USED AS A FLOOR MAT IN THE COOKING AREA/DISH WASHING AREA. MUST REPLACE WITH RUBBER FLOOR MAT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN AND REMOVE GREASE BUILD-UP ON THE TOP OF EACH TUBE ATTACHED ON THE HOOD IN THE COOK LINE ABOVE THE STOVE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND CLEANING EQUIPMENT(BROOM AND MOP) STORED BEHIND THE COOLERS. INSTRUCTED TO REMOVE AND STORE IN THE MOP SINK AREA.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER (NOT ON TOP OF THE ICE) TO PREVENT POSSIBLE CONTAMINATION.
  19. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE REACH IN COOLER AND MAINTAIN. ALSO BULK FOOD DRY CONTAINERS MUST HAVE A LABEL.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL CLEAN UTENSILS, POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND GROCERY BAG BEING USED TO STORE FRESH VEGETABLES AND SOME FROZEN MEAT. MUST REPLACE BAG WITH FOOD GRADE STORAGE BAG.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN IN DETAIL THE FOLLOWING: THE EXTERIOR SIDES OF THE DEEP FYER,STOVE,GRILL AND WOK STATION(WITH GREASE AND DUST BUILD-UP) AND MAINTAIN. CLEAN AND SANITIZE THE WIRE RACK SHELVE WITH GREASE AND FOOD GRIMES INSIDE THE ONE DOOR PREP COOLER AND MAINTAIN .
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN THE FLOOR UNDERNEATH THE SMOOTHIE SECTION(THE SHELVE WITH BLENDER) IN THE FRONT AREA AND MAINTAIN.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • IL N'Y A PAS DE CERTIFICAT D'UTILISATION DES ALIMENTS À CE MOMENT. IL FAUT PROCÉDER À LA PROCHAINE INSPECTION.
  20. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE OR CLEAN THE MEAT THERMOMETER ON PREMISES THAT IS CURRENTLY SOILED WITH GREASE MAKING THE TEMPERATURE NOT VISIBLE.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE THE STAINED, DEEP GROOVED CUTTING BOARD ATTACHED TO THE COLD HOLDING UNIT IN PREP AREA AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REMOVE DUST ACCUMULATION FROM CEILLING VENT INSIDE THE WASHROOM TO PROVIDE PROPER VENTILATION AT ALL TIMES.
  21. Réinspection des toiles

    0 infraction

  22. Toiles

    5 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • IMPROPER PEST CONTROL. WE OBSERVED OVER 30 DROPPINGS IN KITCHEN AND SELLING AREA,UNDER AND ON TOP SHELVES,ALSO ALONG BASEBOARD WALL BY THE WINDOW LEDGE,IN DINING AREA. OBSERVED OPEN PESTICIDE STORED ON FLOOR BETWEEN TWO REACH-IN COOLERS IN DINING AREA.PESTICIDE MUST BE STORED INSIDE A BAIT BOX.INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ICE BUILD-UP INSIDE THE WHITE CHEST FREEZER. INSTRUCTED TO REMOVE SAID ICE,CLEAN AND MAINTAIN. GREASE BUILD-UP ON ALUMINUM FOIL STORED ON THE SIDE OF COOKING EQUIPMENT, BEHIND THE STOVE AND ON HOOD,INSTRUCTED TO REMOVE AND CLEAN UNITS
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • GREASE BUILD-UP ON FLOOR BETWEEN PIPE UNDER COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILES WITH OPENING NOT COMPLETELY TIGHT FITTED TO CEILING,INSTRUCTED TO RELINE SAID CEILING IN KITCHEN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • DEBRIS INSIDE THE LIGHT SHIELD INSTRUCTED TO CLEAN AND MAINTAIN
  23. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • COOKED AND RAW FOOD ARE STORED INSIDE GROCERY PLASTIC BAGS,INSTRUCTED TO PROVIDE A FOOD GRADE BAGS OR CONTAINERS
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ACCUMULATE BURNED FOOD INSIDE THE OVEN INSTRUCTED TO REMOVE AND MAINTATIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MISSING FLOOR TILE IN FRONT OF PREP TABLE,INSTRUCTED TO REPLACE
  24. Réinspection des toiles

    0 infraction

  25. Toiles

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED OVER 10 MICE DROPPINGS INSIDE FRONT COUNTER CABINET AND OVER 10 MICE DROPPINGS ON FLOOR ALONG WALLS/UNCER HANDWASH SINK BEHIND FRONT SERVICE COUNTER. MUST REMOVE ALL MICE DROPPINGS BY DATE OF REINSPECTION (03/05/13). SERIOUS VIOLATION 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD SPRINKLERS. MUST CLEAN AND MAINTAIN HOOD SPRINKLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG WALLS/CORNERS BEHIND FRONT SERVICE COUNTER.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST CALIBRATE METEL STEM THERMOMETER FOR FOOD HANDLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INTERIOR OF FRONT COUNTER CABINET CLUTTERED. MUST RE-ARRANGE ALL ITEMS/MUST BE ABLE TO SEE AND CLEAN INTERIOR OF CABINET.
  26. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON EXTERIOR OF ALL SINKS IN KITCHEN, FOOD/GREASE BUILD UP ON VENTILATION HOOD FILTERS AND HOOD SPRINKLERS AND THICK FOOD DEBRIS INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLER.
  27. Réinspection des licences

    0 infraction

  28. Licence

    6 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PROOF OF ORIGINAL CITY SANITATION CERTIFICATE ON PREMISES.INSTRUCTED TO PROVIDE ORIGINAL SANITATION CERTIFICATE OR A COPY OF DUPLICATE REPORT FROM AN AGENCY.
    • 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.ADDITIONAL SPLASH GUARD IS NEEDED AT EXPOSED HAND SINK, BETWEEN 1 PREP SINK AND EXPOSED HAND SINK. REMOVE EXCESS OF CAULKING INSIDE THE 3 COMPARTMENT SINK, AROUND THE DRAINS.
    • 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. SEAL OPENINGS ON CEILING TILE AROUND PIPE.
    • 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. A SELF CLOSED DOOR IS NEEDED AT STAFF WASHROOM.
    • 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. INSTRUCTED TO INSTALL A MOP SINK UNDER THE PUMBLING CITY CODE,PROVIDE A BACK FLOW PREVENTER FOR THE MOP SINK. AN EXPOSED HAND SINK IS NEEDED AT FRONT DINING AREA.
    • 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. A STEM THERMOMETER IS NEEDED FOR THE CHEFS,TO CHECK FOOD TEMPERATURE.ALSO ADDITIONAL THERMOMETER IS NEEDED INSIDE THE DISPLAY COOLERS(TOP PART).

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