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WADA

2360 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Résumé des inspections

WADA a été inspecté 10 fois par Chicago Department of Public Health depuis le 4 janvier 2011. La dernière inspection, le 25 septembre 2014, n'a relevé aucune infraction.

1 des 10 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments et Ravageurs.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 7 fois dans 4 inspections distinctes, la plus récente le 25 juillet 2013. Par exemple : EAU DE LAISSE ET DE RINSE: TEMPÉRATURE DE LA FERRE ET DE LA PROPRIÉTÉ

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 19 mai 2014. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Équipement et ustensilesRisque faible

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

    Relevé 27 fois dans 9 inspections distinctes, la plus récente le 19 mai 2014. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

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

    Relevé 13 fois dans 6 inspections distinctes, la plus récente le 19 mai 2014. Par exemple : INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE

  • Formation et certification en salubritéRisque faible

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

    Relevé une fois le 19 mai 2014. Par exemple : * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

10 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    14 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND NO PAPER TOWEL ON ALL HAND WASHING FACILITIES(EXPOSED HAND SINKS AND WASHBOWL SINK). INSTRUCTED TO PROVIDE PAPER TOWEL ON ALL HAND WASHING FACILITIES. CTIATTION ISSUED CRITICAL 7-8-030.
    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1435219 DATED 5/6/14.#18- OUTER OPENING NOT PROTECTED. NO SCREEN ON THE WALL FAN ABOVE THE EXIT DOOR. INSTRUCTED TO PUT SCREEN. #29- PREVIOUS MINOR VIOALTION NOT CORRECTED FROM REPORT # 1199105 DATED 9/23/13. #32-RUSTY FOOD STORAGE SHELVINGS INSIDE THE WALK IN COOLER. MUST REPLACE OR REPAINT. CITATION ISSUED CRITICAL 7-42-090.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOODS ARE NOT PROTECTED DURING STORAGE INSIDE THE WALK IN COOLER, CONTAINER WITH SHRIMP NOT COVER UNDERNEATH RUSTY SHELVE ON THE FLOOR. ALL FOOD CONTAINER OF FRESH VEGETABLES AND COOKED MEAT UNDER THE CONDENSER. BOWL OF RICE ON TOP OF COOKED RICE. INSTRUCTED TO PROTECT ALL FOODS BY STORING THEM IN A PROPER FOOD GRADE CONTAINER WITH COVER AND LABEL AND STORING THEM ON THE SHELVE ,NOT ON THE FLOOR OF THE COOLER. CITATION ISSUED SERIOUS 7-38-005(A).
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • UPGRADED TO CRITICAL.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER WHILE PREPARING POTENTIALLY HAZARDOUS FOODS. PREMISES IS CLOSED FOR SIT IN, BUT PREPARING AND COOKING FOODS FOR CARRY OUT. CITATION ISSUED SERIOUS 7-38-012.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • UPGRADED TO CRITICAL.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABELED AND DATED ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE WALK IN COOLER,TWO DOOR REACH IN COOLERS AND STORAGE AREA. AND ALL BULK FOOD CONTAINERS MUST BE LABELED TOO.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST RE CAULK AROUND THE WASHBOWL SINK IN THE WASHROOM AND THE 3 COMPARTMENT SINK.(CAULK ARE WORN OUT) AND MAINTAIN. MUST REMOVE CARDBOARD BEING USED AS SHELVE LINER ON THE BOTTOM OF THE PREP TABLE. MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE 3 COMPARTMENT SINK.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND SANITIZE THE FOLLOWING:ALL COOKING EQUIPMENT, ALL FOOD AND SPICES CONTAINERS, ALL PREP TABLES, BOTTOM SHELVE OF THE PREP TABLE,SPICES CART,EXPOSED HAND SINKS,3 COMPARTMENT SINK,,COOLERS AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR TILES MISSING GROUT. SOME FLOOR TILES ARE MISSING AND CRACKED/BROKEN THROUGHOUT THE PREMISES. MUST REPLACE MISSING AND BROKEN FLOOR TILES. MUST RE GROUT FLOOR TILES. HOLES ON THE FLOOR BY THE PREP AREA. DAMAGED FLOOR INSIDE THE WALK IN COOLER,MUST REPAIR. FLOOR UNDER AND AROUND 3 COMPARTMENT,BEHIND COOKING EQUIPEMENT,STORAGE AREA,BASEMENT AREA. MAKE IT SMOOTH EASILY CLEANABLE. MUST SEAL THE HOLE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FAN GUARD OF THE 2 DOOR REACH IN COOLER AND VENT INSIDE THE WASHROOM. WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.FILTER,HOOD,VENT ON THE HOOD,WITH GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. WALLS,CEILING AND EXIT DOOR NEEDS DETAIL CLEANING. DAMAGED WALLS CLOSE TO THE WALK IN COOLER AND MOP SINK. MUST REPAIR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CRACKED SOLID LIGHT SHIELD ABOVE EXPOSED HAND SINK, IN REACH IN COOLER LIGHT NOT WORKING,IN THE KITCHEN AREA NEEDS TO CLEAN LIGHT SHIELD. MUST REPLACE OR REPAIR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HEAVY LEAK ON THE MOP SINK FAUCET BACK FLOW PREVETER DEVICE, AND PIPE UNDER THE EXPOSED HAND SINK CLOSE TO THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • UNNECESSARY ITEMS,ARTICLES IN THE BASEMENT, AND IN KITCHEN AREA (TOOLS). INSTRUCTED TO ELEVATE ALL ITEMS OFF THE FLOOR. REMOVE UNNECESSARY ARTICLES/ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.
  3. Plainte

    11 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • FOUND NO PAPER TOWEL ON BOTH EXPOSED HAND SINK AND WASHBOWL SINK. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST HAVE A PAPER TOWEL OR HAND DRYING DEVICE. MANAGER WENT OUT TO BUY PAPER TOWEL AND PROVIDED IT ON ALL HAND WASHING FACILITIES. CITATION ISSUED CRITICAL 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OUTER OPENING NOT PROTECTED. NO SCREEN ON THE WALL FAN ABOVE THE EXIT DOOR, INSTRUCTED TO PUT SCREEN. CITATION ISSUED SERIOUS 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT#1199105 DATED 9/23/13.#32 RUSTY FOOD STORAGE SHELVINGS INSIDE THE WALK IN COOLER. MUST REPLACE OR REPAINT. CITATION ISSUED SERIOUS 7-42-090.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABELED AND DATED ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE WALK IN COOLER. AND ALL BULK FOOD CONTAINERS MUST BE LABELED ALSO.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST RE CAULK AROUND THE WASHBOWL SINK IN THE WASHROOM AND THE 3 COMPARTMENT SINK.( CAULK ARE WORN OUT) AND MAINTAIN. MUST REMOVE CARDBOARD BEING USED AS SHELVE LINER ON THE BOTTOM SHELVE OF THE PREP TABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: ALL COOKING EQUIPMENT, ALL FOOD AND SPICES CONTAINERS,ALL PREP TABLES , BOTTOM SHELVE OF THE PREP TABLES, SPICES CART, EXPOSED HAND SINK AND 3 COMPARTMENT SINK AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR TILES MISSING GROUT, SOME FLOOR TILES ARE MISSING AND BROKEN THROUGHOUT THE PREMISES. MUST REPLACE MISSING AND BROKEN FLOOR TILES AND RE GROUT. HOLES ON THE FLOOR BY THE PREP AREA. MUST SEAL THE HOLE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FAN GUARD OF THE 2 DOOR REACH IN COOLER AND VENT INSIDE THE WASHROOM WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN. FILTER,HOOD AND VENT ON THE HOOD WITH GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. WALLS, CEILING AND EXIT DOOR NEEDS DETAIL CLEANING. DAMAGED WALLS CLOSE TO THE WALK IN COOLER. MUST REPAIR AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CRACKED SOLID LIGHT SHIELD ABOVE EXPOSED HAND SINK. MUST REPLACE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • HEAVY LEAK ON THE PIPE UNDER THE EXPOSED HAND SINK IN THE REAR AREA. MUST REPAIR TO STOP THE LEAK. NO DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROVIDE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • UNNECESSARY ITEMS/ARTICLES IN THE BASEMENT. INSTRUCTED TO ELEVATE ALL ITEMS OFF THE FLOOR. REMOVE UNNECESSARY ARTICLES/ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.
  4. Plainte abrégée

    4 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED NO PAPER TOWELS OR HAND DRYING DEVICES IN THE WOMANS WASHROOM OR AT THE MAIN KITCHENS EXPOSED HAND WASHING SINK. MANAGEMENT PROVIDED. CRITICAL CITATION ISSUED 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED FOOD NOT PROTECTED. OBSERVED APPROXIMATELY 5 LBS RICE SOAKING, BEING PREPPED IN LIQUID IN METAL BOWL, INSIDE KITCHEN EXPOSED HAND SINK. MANAGEMENT DISCARDED RICE. SERIOUS CITATION ISSUED 7-38-005(A). REVIEWED WITH MANAGEMENT THAT EXPOSED HAND SINKS ARE FOR HAND WASHING PURPOSES ONLY.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILES MISSING IN REAR CHINESE FOOD PREP AREA. MUST REPLACE. DETAIL CLEAN WALLS THROUGHOUT REAR PREP AREA.
  5. Réinspection des toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILES MISSING IN REAR CHINESE FOOD PREP AREA. MUST REPLACE. DETAIL CLEAN WALLS THROUGHOUT REAR PREP AREA.
  6. Toiles

    9 infractions

    • 7. EAU DE LAISSE ET DE RINSE: TEMPÉRATURE DE LA FERRE ET DE LA PROPRIÉTÉ
      • NO HOT WATER AVAILABE AT REAR 3-COMPARTMENT SINK LOCATED IN REAR FOOD AREA AND ALSO NO HOT WATER AT THE TWO EXPOSED HANDWASH SINKS LOCATED IN REAR FOOD AND DISHWASHING AREA AND NO HOT WATER AT THE DISHMACHINE. MUST REPAIR AND RESTORED HOT WATER PER CITY CODE. ABOVE HAS HOT WATER AT THE 3-COMPARTMENT SINK LOCATED IN SUSHI AREA TO WASH RINSE AND SANITIZE MULTIUSE UTENSILS INSTRUCTED TO USE 3-COMPARTMENT SINK. ALSO HAS HOT WATER AT EXPOSED HAND WASH SINK IN SUSHI AREA INSTRUCTED TO USE FOR HANDWASHING. CRITICAL VIOLATION 7-38-030.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • FOUND NO HOT WATER AT EMPLOYEE WASHROOM HAND WASH SINK. INSTRUCTED TO PROVIDE HOT WATER PER CITY CODE. CRITICAL VIOLATION 7-38-030.HOT WATER AVAILABLE AT CUSTOMERS WASHROOMS.INSTRUCTED ABOVE TO USE.
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • NOTED OUTSIDE GARBAGE DUMPSTER OVERFLOWING PREVENTING LID FROM CLOSING PROPERLY. THIS IS HARBORAGE AND A FOOD SOURCE FOR RODENTS AND OTHER PEST. INSTRUCTED TO MAINTAIN GARBAGE AREA ADEQUATE MAINTAIN AT ALL TIMES. RECOMMENDED ABOVE TO INCREASE PICK UP SERVICES. MANAGER IMMEDIATELLY HAD EMPLOYEES TO TRANSFER GARGAGE TO ANOTHER CONTAINER AND CLOSE DUMPSTERS LIDS. SERIOUS VIOLATION. 7-38-020
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 11/30/12 INSPECTION REPORT #1300704 NOT CORRECTED. 32 OBSERVED KNIVES STORED IMPROPERLY BETWEEN THE STEAM TABLE AND PREP TABLE. MUST INSTALL A KNIFE STATION RACK FOR STORAGE OF CLEAN KNIVES. OBSERVED PLASTIC GROCERY BAGS USUED TO STORED MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS. 33. DETAIL CLEAN INTERIOR OF PREP COOLERS VENTILATION HOOD AND FILTERS PREP TABLES WOK STATION EXTERIOR OF GREASE TRAP AND DRAIN LINES WITH FOOD DEBRIS. COUNTER AND SHELVES OF SUSHI PREP AREA. INTERIOR OF BASEMENT FREEZERS, EXTERIOR OF FOOD STORAGE CONTAINERS AND EXTERIOR OF BASEMENT CHEST FREEZER. 34 REPLACE ANY BROKEN OR LOOSE FLOOR TILES IN PREP AREA. REGROUT THE FLOOR WHERE NEEDED. DETAIL CLEAN FLOOR UNDER THE 3-COMPARTMENT SINK NEAR THE WALK-IN COOLER. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF PREP AREA. 36. REPLACE THE BROKEN LIGHT SHIELD ABOVE THE DISHMACHINE. SERIOUS VIOLATION 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILES MISSING IN REAR CHINESE FOOD PREP AREA. MUST REPLACE. DETAIL CLEAN WALLS THROUGHOUT REAR PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL COOLERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROPERLY STORED ICE SCOOPS IN A CLEAN CONTAINER, NOT ON TOP OF ICE MACHINE.
  7. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED KNIVES STORED IMPROPERLY BETWEEN THE STEAM TABLE AND PREP TABLE. MUST INSTALL A KNIFE RACK FOR STORAGE OF CLEAN KNIVES. OBSERVED PLASTIC GROCERY BAGS USED TO STORE MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, VENTILATION HOOD AND FILTERS, PREP TABLES, WOK STATION, EXTERIOR OF THE GREASE TRAP AND DRAIN LINES WITH FOOD DEBRIS, COUNTER AND SHELVES OF SUSHI PREP AREA, INTERIOR OF THE BASEMENT FREEZER, EXTERIOR OF FOOD STORAGE CONTAINERS AND EXTERIOR OF BASEMENT CHEST FREEZERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REPLACE ANY BROKEN OR LOOSE FLOOR TILES IN THE PREP AREA. REGROUT THE FLOOR WHERE NEEDED. DETAIL CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK NEAR THE WALK-IN COOLER. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF THE PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • REPLACE THE BROKEN LIGHT SHIELD ABOVE THE DISHMACHINE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
  8. Toiles

    6 infractions

    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • PREVIOUS INSPECTION REPORT SUMMARY FROM REPORT ON 1/12/11 WAS NOT POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #154686 ON 1/12/11 NOT CORRECTED: 30/01 - All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING, OR FOOD CART IN PREP AREAS. 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW VIOLATION OBSERVED AT THIS INSPECTION BY SUPERVISOR LOPEZ. BOTH EXPOSED HAND SINKS IN FOOD PREP AREAS MUST HAVE SPLASH GUARDS ON BOTH SIDES. 33/01 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN DIRTY FOOD CART ON COOKS LINE. 34/01 - The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NEW VIOLATION OBSERVED AT THIS RE-INSPECTION AFTER CARDBOARD WAS REMOVED AS MATTING FROM FLOORS. TILE FLOOR THROUGHOUT COOKS LINE AT DEEP FRYER AND ENTRANCE INTO COOKS LINE IN POOR REPAIR, LOOSE, MISSING GROUT. MUST REPAIR AND RESEAL/RE-GROUT. 41/01 - All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL ITEMS STORED ON REAR WALKWAY AND UNDER OUTDOOR STAIRWELL MUST BE REMOVED. 04/04/2011 SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED KNIVES STORED IMPROPERLY BETWEEN THE STEAM TABLE AND PREP TABLE. MUST INSTALL A KNIFE RACK FOR STORAGE OF CLEAN KNIVES. OBSERVED PLASTIC GROCERY BAGS USED TO STORE MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, VENTILATION HOOD AND FILTERS, PREP TABLES, WOK STATION, EXTERIOR OF THE GREASE TRAP AND DRAIN LINES WITH FOOD DEBRIS, COUNTER AND SHELVES OF SUSHI PREP AREA, INTERIOR OF THE BASEMENT FREEZER, EXTERIOR OF FOOD STORAGE CONTAINERS AND EXTERIOR OF BASEMENT CHEST FREEZERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REPLACE ANY BROKEN OR LOOSE FLOOR TILES IN THE PREP AREA. REGROUT THE FLOOR WHERE NEEDED. DETAIL CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK NEAR THE WALK-IN COOLER. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF THE PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS FOR ALL COOLERS IN THE SUSHI PREP AREA.
  9. Réinspection des toiles

    8 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM 1-4-11 # 154672 NOT CORRECTED. #33-MUST DETAIL CLEAN ALL PREP TABLES, INTERIOR EXTERIOR ALL COOLERS, FREEZERS AND EQUIPMENT IN BOTH FOOD PREP AREAS. REMOVE ALL DIRT, FOOD DEBRIS AND GREASE.MUST CLEAN TOASTER OVEN.MUST REMOVE ALL DIRT FOOD DEBRIS AND GREAASE FROM FLOORS IN BOTH FOOD PREP AREAS. MUST CLEAN WALLS IN FOOD PREP AREAS.BULK FOOD CONTAINERS MUST CLEAN. SEAL ALL OPEN CRACKS/CREVICES AT KITCHEN MOP SINK.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
    • 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. MUST NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING, OR FOOD CART IN PREP AREAS. MUST NOT USE RAW WOODED 2X4'S AS FOOD CONTACT EQUIPMENT AT SUSHI PREP.
    • 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. NEW VIOLATION OBSERVED AT THIS INSPECTION BY SUPERVISOR LOPEZ. BOTH EXPOSED HAND SINKS IN FOOD PREP AREAS MUST HAVE SPLASH GUARDS ON BOTH SIDES.
    • 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. INTERIOR DISH MACHINE DIRTY WITH ACCUMULATED FOOD DEBRIS, MUST CLEAN. MUST CLEAN DIRTY FOOD CART ON COOKS LINE.
    • 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. NEW VIOLATION OBSERVED AT THIS RE-INSPECTION AFTER CARDBOARD WAS REMOVED AS MATTING FROM FLOORS. TILE FLOOR THROUGHOUT COOKS LINE AT DEEP FRYER AND ENTRANCE INTO COOKS LINE IN POOR REPAIR, LOOSE, MISSING GROUT. MUST REPAIR AND RESEAL/RE-GROUT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR WALK-IN COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL ITEMS STORED ON REAR WALKWAY AND UNDER OUTDOOR STAIRWELL MUST BE REMOVED.
  10. Toiles

    11 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COOKS LINE TALL REACH-IN COOLER AT 54.6F WITH FOODS SUCH AS RAW EGGS AT 58.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F. OR BELOW. C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
    • 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. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES, APPROXIMATELY 5 LBS. PORK STUFFED DUMPLINGS AT 52.5F, 10 LBS. COOKED CHICKEN AT 49.1F, 8DZ. EGGS AT 58.5F. ALL FOODS DISCARDED.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 11-3-09 #62732 NOT CORRECTED. #32- OBSERVED STAINED/DAMAGED CUTTING BOARDS IN THE PREP AREA AND STORED AT REAR DISH AREA MUST REPLACE. #33-MUST DETAIL CLEAN ALL PREP TABLES IN BOTH FOOD PREP AREAS, REMOVE FOOD DEBRIS AND DIRT. MUST CLEAN TOASTER OVEN, ALL SHELVING THROUGHOUT SUSHI PREP, CLEAN FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS AND COOKING EQUIPMENT. #34-BROKEN FLOOR TILES IN SUSHI PREP AREA, MUST REPAIR/REPLACE. REMOVE ALL FOOD DEBRIS, GREASE FROM FLOORS OF BOTH PREP AREAS AND STORE ALL ITEMS 6" FROM FLOOR. #35-MUST CLEAN WALLS OF MAIN FOOD PREP. RE-GLUE/REPAIR BROKEN BASEBOARD IN THE EMPLOYEE RESTROOM. REPLACE BROKEN CAULKING AT KITCHEN MOP SINK SEALING ALL CRACKS, CREVICE AND OPEN GAPS.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST LABEL AND DATE.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES STORED IMPROPERLY BETWEEN PREP TABLES ON COOKS LINE.
    • 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. MUST NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING OR FOOD CART THROUGHOUT PREP. MUST NOT USE RAW WOOD 2X4'S WRAPPED IN PLASTIC WRAP AS FOOD CONTACT EQUIPMENT AT SUSHI PREP.
    • 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. INTERIOR DISH MACHINE DIRTY WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND SANITIZE. DIRTY FOOD CART ON COOKS LINE. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED, CRACKED WALL CAULKING AT BOTH THREE COMPARTMENT SINKS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERNAL THERMOMETER FOR WALK-IN COOLER AND CLEAN, READABLE THERMOMETER FOR TALL REACH-IN COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL ITEMS STORED ON REAR WALKWAY AND UNDER OUTDOOR STAIRWELL MUST BE REMOVED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER, NOT ON TOP OF ICE MACHINE.

Établissements inspectés à proximité

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