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WESTIN RIVER NORTH CHGO HOTEL - EMBER

320 N DEARBORN ST, CHICAGO, IL 60654 · Restaurant

Résumé des inspections

WESTIN RIVER NORTH CHGO HOTEL - EMBER a été inspecté 28 fois par Chicago Department of Public Health depuis le 11 janvier 2010. La dernière inspection, le 30 avril 2026, a relevé 3 infractions.

2 des 28 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 3 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

Les inspections récentes ont relevé 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 6 fois dans 5 inspections distinctes, la plus récente le 30 avril 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 4 fois dans 4 inspections distinctes, la plus récente le 10 septembre 2018. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 10 mars 2025. 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 une fois le 10 septembre 2018. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé une fois le 4 novembre 2011. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

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. Toiles

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN LOBBY BAR. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED 2 CUTTING BOARDS ON COOK LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED TORN GASKET ON INTERIOR OF BREAD COOLER LOCATED NEAR WALK-IN COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  2. Réinspection des toiles

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED LEAKING FAUCET OF WASH COMPARTMENT OF THREE COMPARTMENT SINK IN EMBER DISHWASHING AREA. INSTRUCTED TO REPAIR FAUCET OF WASH COMPARTMENT OF THREE COMPARTMENT SINK IN EMBER DISHWASHING AREA.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17: OBSERVED NO COVERED RECEPTACLES IN STALL #1 AND STALL #2 OF WOMEN'S WASHROOM IN EMBER. INSTRUCTED TO PROVIDE COVERED RECEPTACLES IN STALLS #1 AND #2 OF WOMEN'S WASHROOM IN EMBER FOR SANITARY PRODUCTS.
  3. Toiles

    4 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED LOW TEMPERATURE DISH MACHINE IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE REPAIRED BEFORE CONCLUSION OF INSPECTION, SANITIZING PROPERLY AT A CONCENTRATION OF 100PPM CHLORINE AFTER REPAIR. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FAUCET OF WASH COMPARTMENT OF THREE COMPARTMENT SINK IN EMBER DISHWASHING AREA. INSTRUCTED TO REPAIR FAUCET OF WASH COMPARTMENT OF THREE COMPARTMENT SINK IN EMBER DISHWASHING AREA.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO COVERED RECEPTACLES IN STALL #1 AND STALL #2 OF WOMEN'S WASHROOM IN EMBER. INSTRUCTED TO PROVIDE COVERED RECEPTACLES IN STALLS #1 AND #2 OF WOMEN'S WASHROOM IN EMBER FOR SANITARY PRODUCTS.
  4. Réinspection des toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN COFFEE AREA OF RESTAURANT, BAR, AND SINK TO THE RIGHT OF BEVERAGE DISPENSING AREA OF RESTAURANT KITCHEN. INSTRUCTED TO POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-903.11 (A;B;D): OBSERVED FLATWARE STORED UNCOVERED IN DISHROOM STORAGE AREA OF RESTAURANT KITCHEN. INSTRUCTED TO COVER FLATWARE OR STORE WITH HANDLES UP TO PREVENT CONTAMINATION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): OBSERVED SPILLAGE ON EXTERIOR OF ICE BIN IN COFFEE AREA OF RESTAURANT. INSTRUCTED TO CLEAN EXTERIOR OF ICE BIN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED LEAKING DRAIN PIPE UNDERNEATH RINSE COMPARTMENT OF THREE COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED LEAKING DRAIN PIPE OF ONE COMPARTMENT SINK IN COFFEE AREA OF RESTAURANT. INSTRUCTED TO REPAIR DRAIN PIPE AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ESPRESSO MACHINE IN PUBLIC COFFEE AREA(WE PROUDLY BREW STARBUCKS, AREA OUTSIDE OF KITCHEN). INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICES ON ESPRESSO MACHINE IN PUBLIC COFFEE AREA(WE PROUDLY BREW STARBUCKS, AREA OUTSIDE OF KITCHEN) SO THAT IT SHALL BE EASILY LOCATED AND SERVICED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: OBSERVED SPILLAGE ON FLOORS UNDERNEATH SINKS AND EQUIPMENT IN BAR AREA OF RESTAURANT. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Réinspection des toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN COFFEE AREA OF RESTAURANT, BAR, AND SINK TO THE RIGHT OF BEVERAGE DISPENSING AREA OF RESTAURANT KITCHEN. INSTRUCTED TO POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-903.11 (A;B;D): OBSERVED FLATWARE STORED UNCOVERED IN DISHROOM STORAGE AREA OF RESTAURANT KITCHEN. INSTRUCTED TO COVER FLATWARE OR STORE WITH HANDLES UP TO PREVENT CONTAMINATION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): OBSERVED SPILLAGE ON EXTERIOR OF ICE BIN IN COFFEE AREA OF RESTAURANT. INSTRUCTED TO CLEAN EXTERIOR OF ICE BIN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ESPRESSO MACHINE IN PUBLIC COFFEE AREA(WE PROUDLY BREW STARBUCKS, AREA OUTSIDE OF KITCHEN). INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICES ON ESPRESSO MACHINE IN PUBLIC COFFEE AREA(WE PROUDLY BREW STARBUCKS, AREA OUTSIDE OF KITCHEN) SO THAT IT SHALL BE EASILY LOCATED AND SERVICED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED LEAKING DRAIN PIPE UNDERNEATH RINSE COMPARTMENT OF THREE COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED LEAKING DRAIN PIPE OF ONE COMPARTMENT SINK IN COFFEE AREA OF RESTAURANT. INSTRUCTED TO REPAIR DRAIN PIPE AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: OBSERVED SPILLAGE ON FLOORS UNDERNEATH SINKS AND EQUIPMENT IN BAR AREA OF RESTAURANT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
      • 8-404.13(B:3): OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION FROM INSPECTION REPORT #2587889 DATED 1-10-2024 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY VIOLATION 7-42-090 CITATION ISSUED. BACKFLOW PREVENTION DEVICE NOT FOUND ON THE FOLLOWING UNIT SODA BOX DISPENSERS LOCATED IN BAR STORAGE AREA. FACILITY MUST PROVIDE.
  6. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN COFFEE AREA OF RESTAURANT, BAR, AND SINK TO THE RIGHT OF BEVERAGE DISPENSING AREA OF RESTAURANT KITCHEN. INSTRUCTED TO POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED FLATWARE STORED UNCOVERED IN DISHROOM STORAGE AREA OF RESTAURANT KITCHEN. INSTRUCTED TO COVER FLATWARE OR STORE WITH HANDLES UP TO PREVENT CONTAMINATION.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED SPILLAGE ON EXTERIOR OF ICE BIN IN COFFEE AREA OF RESTAURANT. INSTRUCTED TO CLEAN EXTERIOR OF ICE BIN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING DRAIN PIPE UNDERNEATH RINSE COMPARTMENT OF THREE COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED LEAKING DRAIN PIPE OF ONE COMPARTMENT SINK IN COFFEE AREA OF RESTAURANT. INSTRUCTED TO REPAIR DRAIN PIPE AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO COLD WATER AT HANDWASHING SINK IN DISHROOM OF KITCHEN. INSTRUCTED AN ADEQUATE SUPPLY OF HOT AND COLD WATER UNDER PRESSURE PROPERLY CONNECTED TO THE CITY OF CHICAGO WATER SUPPLY SHALL BE SUPPLIED THROUGHOUT RETAIL FOOD ESTABLISHMENT. CORRECTED ON SITE COLD WATER RESTORED TO HANDWASHING SINK IN DISHROOM OF KITCHEN. PRIORITY VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON BEVERAGE MACHINES IN RESTAURANT KITCHEN BEVERAGE AREA. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICES ON BEVERAGE MACHINES IN RESTAURANT KITCHEN SO THAT THEY SHALL BE EASILY LOCATED AND SERVICED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SPILLAGE ON FLOORS UNDERNEATH SINKS AND EQUIPMENT IN BAR AREA OF RESTAURANT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • OBSERVED PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2569310 DATED 01/06/2023 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED BACKFLOW PREVENTION DEVICES NOT FOUND ON THE FOLLOWING UNITS, ICE MACHINE IN BAR----AND-----KITCHEN, COFFEE MACHINE IN COFFEE AREA, AND SODA BOX DISPENSERS LOCATED IN BAR STORAGE AREA. FACILITY MUST PROVIDE.
  7. Réinspection des toiles

    8 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • THERMOMETERS IS NOT PROVIDED IN STAND UP COOLERS AND WALK-IN COOLER. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • 3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACES IN KITCHEN. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19: CRATES USED AS A MEANS OF ELEVATION/STORAGE IN THE KITHCEN AREA. FACILITY MUST REMOVE AND PROVIDE CONTAINERS AND/OR SHELVING THAT IS SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, DURABLE, AND IS EASY TO MONITOR DEBRIS ON OR UNDERNEATH.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13: FAN GUARD IN THE WALK-IN COOLER IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12: BACKFLOW PREVENTION DEVICES NOT FOUND ON THE FOLLOWING UNITS, ICE MACHINE IN BAR----AND-----KITCHEN, COFFEE MACHINE IN COFFEE AREA, AND SODA BOX DISPENSERS LOCATED IN BAR STORAGE AREA. FACILITY MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11: WATER DAMAGED/MISSING CEILING TILES OBSERVED SCATTERED THROUGHOUT KITCHEN. FACILITY MUST REPLACE DAMAGED/MISSING CEILING TILES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.13: FACILITY MUST RE-CAULK ALL SINK FIXTURES ADJACENT TO WALLS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY MANAGER CERTIFICATION MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE (ANSI ACCRED.).
  8. Toiles

    12 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH AS VARIOUS RAW MEATS IS BEING COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN FOOD IS COOKED AND SERVED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • SOAP NOT PROVIDED AT HANDSINK NEAR PREP-LINE UNIT-----AND-----IN BAR AREA. FACILITY MUST ALWAYS ENSURE SOAP IS PROVIDED AT ALL HAND WASHING SINKS. MANAGER PROVIDED SOAP WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • DISPOSABLE PAPER TOWELS IS NOT PROVIDED AT HANDSINK NEAR OATMEAL/SOUP STATION. FACILITY MUST ALWAYS ENSURE DISPOSABLE PAPER TOWELS IS PROVIDED AT ALL HAND WASHING SINKS. MANAGER PROVIDED PAPER TOWELS WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • THERMOMETERS IS NOT PROVIDED IN STAND UP COOLERS AND WALK-IN COOLER. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACES IN KITCHEN. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CRATES USED AS A MEANS OF ELEVATION/STORAGE IN THE KITHCEN AREA. FACILITY MUST REMOVE AND PROVIDE CONTAINERS AND/OR SHELVING THAT IS SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, DURABLE, AND IS EASY TO MONITOR DEBRIS ON OR UNDERNEATH.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE IN THE HEAT DISH MACHINE. FACILITY MUST PROVIDE APPROPRIATE HOT WATER TERMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FAN GUARD IN THE WALK-IN COOLER IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICES NOT FOUND ON THE FOLLOWING UNITS, ICE MACHINE IN BAR----AND-----KITCHEN, COFFEE MACHINE IN COFFEE AREA, AND SODA BOX DISPENSERS LOCATED IN BAR STORAGE AREA. FACILITY MUST PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • WATER DAMAGED/MISSING CEILING TILES OBSERVED SCATTERED THROUGHOUT KITCHEN. FACILITY MUST REPLACE DAMAGED/MISSING CEILING TILES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FACILITY MUST RE-CAULK ALL SINK FIXTURES ADJACENT TO WALLS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY MANAGER CERTIFICATION MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE (ANSI ACCRED.).
  9. Toiles

    3 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINKS LOCATED IN LOBBY BAR, LOBBY COFFEE AREA, AND EXECUTIVE LOUNGE COFFEE AREA LOCATED ON 20TH FLOOR. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CUTTING BOARD ON PREP LINE OF 320 KITCHEN COVERED IN DEEP GROOVES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LOW WATER PRESSURE AT EXPOSED HAND WASHING SINK LOCATED IN LOBBY COFFEE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  10. Toiles

    7 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE DOES NOT HOLD A FOOD AND SANITATION CERTIFICATE, INSTRUCTED TO OBTAIN.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • NO DISCLAIMER NO ADVISORY FOR RAW AND UNDER COOKED FOODS ON MENU, INSTRUCTED TO PROVIDE. NO CITATION ISSUED.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OUT DATED SUSHI RICE LAB TEST ( MORE THAN 5 YEARS), MUST OBTAIN A NEW PH TEST FOR SUSHI RICE
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • BULK FOOD ITEMS ( SUGAR, SALT NOT LABELED, INSTRUCTED TO LABEL.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • BREAD KNIFE TETHERED TO A CHAIN, MUST KEEP UTENSIL FREE FOR PROPER WASHING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • SUSHI STATION EMPLOYEE NOT HOLDING FOOD HANDLERS CERTIFICATE, INSTRUCTED TO OBTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • NO ALLERGEN TRAINING CERTIFICATE NOTED FOR FOOD SERVICE MANAGERS, INSTRUCTED TO OBTAIN
  11. Toiles

    9 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 NO EMPLOYEE HEALTH POLICY PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORTY FOUNDATION VIOLATION NO CITATION.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11(A) OBSERVED NO DISCLOSURE ON MENU FOR RAW AND UNDERCOOKED FOODS. INSTRUCTED THAT A REMINDER AND DISCLOSURE MUST BE ON ALL MENUS FOR RAW AND UNDERCOOKED FOODS THAT ARE SERVED.MUST INSTALL. NO CITATION
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11(C) OBSERVED DRY SPICES AND DRY FOODS( SUGAR, SALT,ETC) IN KITCHEN AND SUSHI PREP AREA NOT IN ORIGINAL CONTAINER. INSTRUCTED TO INSTALL LABELS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON WATER LINE OF ICE MACHINE IN KITCHEN, COFFEE MACHINE. INSTRUCTED THAT BACKFLOW PREVENTER DEVICE MUST BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11 OBSERVED FLOORS IN KITCHEN NOT MAINTAINED. FLOORS NEED RE-GROUTING BY 2- COMPARTMENT SINK AND FRYER. INSTRUCTED TO RE- GROUT BOTH AREAS. ALSO HOLE IN LOWER WALL IN REAR SERVICE BAR AREA. UNDER COUNTER BY COFFEE STATION INSTRUCTED TO SEAL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.113 OBSERVED MOP BUCKET WITH DIRTY MOP WATER IN REAR SERVICE BAR AREA. INSTRUCTED TO DUMP WATER CLEAN CLEANING EQUIPMENT AFTER USE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 NO FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367 NO ALLERGENS TRAINING FOR MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MUST PROVIDE NO CITATION
  12. Toiles

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • UTENSILS STORED IN STANDING WATER, INSTRUCTED TO KEEP IN A CLEAN DRY CONTAINER.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • HEAVY DUST NOTED ON PREP COOLER FAN IN MAIN KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSIDE SODA GUNS AT BAR NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • LIVE POTTERY PLANTS STORED AT SUSHI STATION PREP AREA, INSTRUCTED TO REMOVE.
  13. Toiles

    1 infraction

    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED PREP AREA AND POT AND PAN DISHWASHING AREA NEAR QQ WALK IN PREP COOLER IN NEED OF AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. INSTALL SPLASH GUARDS IF NEEDED.
  14. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED ALSO OBSERED CABINET DOOR IN POOR REPAIR AT SUSHI PREP AREA BY EXPOSED HANDWASH BOWL. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS AND REATTACH CABINET DOOR AT SUSHI PREP.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED FOOD DEBRIS IN PREP AREA UNDER EXPOSED PREP TABLE TOP. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED GREASE BUILD UP ON WALL UNDER AND ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HANDWASH BOWL COLD WATER VALVE LEAKING AT GARDE MANGER PREP AREA. MUST REPAIR AND MAINTAIN SINK.
  15. Réinspection des toiles

    2 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD BUILD UP ON FLOOR AT BAR AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINED/WATER STAINED CEILING TILES AT DISHWASH AREA. INSTRUCTED MANAGER TO REPLACE DAMAGED CEILING TILES.
  16. Toiles

    4 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • OBSERVED READY TO EAT FOODS BREAKFAST ITEMS(CUT FRUITS, ROLLS, ETC.)NOT PROTECTED AT SELF SERVICE TABLE TOP AT LOBBY. INSTRUCTED MANAGER TO PROVIDE SNEEZE GUARDS/PROTECTIVE BARRIER FOR ALL READY TO EAT FOODS AT LOBBY SELF SERVICE TABLE TO PREVENT POTENTIAL CROSS CONTAMINATION. SERIOUS VIOLATION 7-38-005(A). CITATION ISSUED.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD BUILD UP ON FLOOR AT PREP AREA AND BAR AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINED/WATER STAINED CEILING TILES AT DISHWASH AREA. INSTRUCTED MANAGER TO REPLACE DAMAGED CEILING TILES.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • THERMOMETER BROKEN INSIDE SUSHI PREP COOLER. INSTRUCTED MANAGER TO PROVIDE WORKING THERMOMETER FOR COOLER.
  17. Plainte abrégée

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL A SPLASH GUARD BY THE EXPOSED HAND SINK AND THE DRAIN BOARD BEHIND THE BAR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FAN GUARD OF THE TWO DOOR REACH IN COOLER (WITH DUST ACCUMULATED)AND MAINTAIN. DEEP FRYER INTERIOR BOTTOM PART WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN. ALSO CLEAN AND MAINTAIN THE SOLID LIGHT SHIELD ON THE HOOD/CANOPY BY THE COOK LINE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLE ON THE WALL BY THE PREP BEHIND THE BAR, ALSO UNDER THE EXPOSED SINK. MUST SEAL THE HOLE AND MAINTAIN. PEELING PAINT ON THE WALLS BY THE EXPOSED HAND SINK IN THE PREP AREA BY THE BAR. MUST SCRAPE PEELING PAINT AND RE PAINT. MISSING BASEBOARD UNDER THE ICE BIN BEHIND THE BAR. MUST REPAIR AND MAINTAIN. RAILING FOR THE CEILING IN THE KITCHEN/PREP AREA RUSTED . MUST REMOVE RUST AND MAINTAIN. WALL TILES MISSING BY THE 3 COMPARTMENT SINK. MUST REPAIR WALL TILES AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING END CAPS OF THE LIGHT BULBS INSIDE THE WALK IN COOLER TO HOLD THE PLASTIC LIGHT SHIELD. MUST PROVIDE
  18. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL A SPLASH GUARD BY THE EXPOSED HAND SINK AND THE DRAIN BOARD BEHIND THE BAR. MUST PROVIDE LIDS FOR THE ICE BIN BEHIND THE BAR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN THE FAN GUARD OF THE TWO DOOR REACH IN COOLER (WITH DUST ACCUMULATED)AND MAINTAIN. DEEP FRYER INTERIOR BOTTOM PART WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN. ALSO CLEAN AND MAINTAIN THE SOLID LIGHT SHIELD ON THE HOOD/CANOPY BY THE COOK LINE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLE ON THE WALL BY THE PREP BEHIND THE BAR, ALSO UNDER THE EXPOSED SINK. MUST SEAL THE HOLE AND MAINTAIN. PEELING PAINT ON THE WALLS BY THE EXPOSED HAND SINK IN THE PREP AREA BY THE BAR. MUST SCRAPE PEELING PAINT AND RE PAINT. MISSING BASEBOARD UNDER THE ICE BIN BEHIND THE BAR. MUST REPAIR AND MAINTAIN. RAILING FOR THE CEILING IN THE KITCHEN/PREP AREA RUSTED . MUST REMOVE RUST AND MAINTAIN. WALL TILES MISSING BY THE 3 COMPARTMENT SINK. MUST REPAIR WALL TILES AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING END CAPS OF THE LIGHT BULBS INSIDE THE WALK IN COOLER TO HOLD THE PLASTIC LIGHT SHIELD. MUST PROVIDE.
  19. Toiles

    7 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOUND INTERIOR OFTHE ICE MACHINES,IN THE KITCHEN ABD BEHIND THE BAR, NOT MAINTAINED. BLACK SLIMY MOLD LIKE SUBSTANCE ON THE INTERIOR SURFACES OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 1501917 DATED 11/17/14. #38-NOTED HAND WASH SINK BY THE PREP AREA FOR WAFFLE WITH NO SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK . SERIOUS VIOLATION 7-42-090.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO INSTALL A SPLASH GUARD BY THE EXPOSED HAND SINK AND THE DRAIN BOARD BEHIND THE BAR. MUST PROVIDE LIDS FOR THE ICE BIN BEHIND THE BAR.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN AND SANITIZE THE WIRE RACK SHELVINGS OF THE TWO DOOR REACH IN COOLER (WITH FOOD DEBRIS) AND MAINTAIN. ALSO CLEAN THE FAN GUARD OF THE SAME COOLER (WITH DUST ACCUMULATED)AND MAINTAIN. DEEP FRYER INTERIOR BOTTOM PART WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN. ALSO CLEAN AND MAINTAIN THE SOLID LIGHT SHIELD ON THE HOOD/CANOPY BY THE COOK LINE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLE ON THE WALL BY THE PREP BEHIND THE BAR, ALSO UNDER THE EXPOSED SINK. MUST SEAL THE HOLE AND MAINTAIN. PEELING PAINT ON THE WALLS BY THE EXPOSED HAND SINK IN THE PREP AREA BY THE BAR. MUST SCRAPE PEELING PAINT AND RE PAINT. MISSING BASEBOARD UNDER THE ICE BIN BEHIND THE BAR. MUST REPAIR AND MAINTAIN. RAILING FOR THE CEILING IN THE KITCHEN/PREP AREA RUSTED . MUST REMOVE RUST AND MAINTAIN. WALL TILES MISSING BY THE 3 COMPARTMENT SINK. MUST REPAIR WALL TILES AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING END CAPS OF THE LIGHT BULBS INSIDE THE WALK IN COOLER TO HOLD THE PLASTIC LIGHT SHIELD. MUST PROVIDE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • NOTED ICE SCOOP STORED ON TOP OF THE ICE INSIDE THE ICE MAKER. MUST STORE ICE SCOOP ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
  20. Toiles

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • NOTED A BLACK SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS DETAIL CLEANED AND SANITIZED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES, CUPS,BOWLS ETC) AT THE DISH WASHER PLATE CADDY AND SHELVES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN AND MAINTAIN MEAT SLICER AT PREP TABLE BY WALK IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED STAINED CEILING TILES AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPLACE OR REPAIR.NOTED DIRT AND DUST ACCUMULATION ON CEILING INSIDE WALK IN COOLERS AT THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED HAND WASH SINK BY THE PREP AREA FOR WAFFLE WITH NO SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK.
  21. Toiles

    4 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • NOTED MULTI USE UTENSILS (PLATES, CUPS,BOWLS ETC) AT THE DISH WASHER PLATE CADDY AND SHELVES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED THORN RUBBER GASKETS AT DOOR OF SALAD SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.....NOTE RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN DRAIN UNDERNEATH DISH MACHINE WITH HEAVY DIRT AND FOOD DEBRIS ACCUMULATION.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKAGE ON PIPPING UNDERNEATH DUMP SINK AT 3 COMPARTMENT AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  22. Toiles

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND SPICE AND BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR SURFACES OF ICE MAKER NOT CLEAN, 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
      • MISSING GROUT AT SEVERAL AREA OF KITCHEN FLOORS, INSTRUCTED TO GROUT AND MAINTAIN.
  23. Consultation

    0 infraction

  24. Réinspection des toiles

    0 infraction

  25. Toiles

    5 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • (7-38-030) FOUND THE BAR DISHMACHINE AT 132F RINSE TEMP. WITH 0-PPM OF SANITIZER, AFTER THE BAR ATTENDANT HAD USED IT. AFTER 3-4 TIMES OF RUNNING THE MACHINE, IT WAS STILL RINSING AT A LOW TEMP., WITHOUT ANY TYPE OF SANITIZER DISPENSING. INSTRUCTED TO FIX & KEEP AT 100-PPM CHLORINE OR 200-PPM QUATS AT LOW-TEMP OR KEEP AT 180F OR ABOVE-IF HIGH TEMP RINSE IS DESIRED. (UNIT TAGGED). Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • A SNEEZEGUARD IS NEEDED AT THE BREAKFAST BUFFET TABLE FOR ALL THE BOWLS DISPLAYED WITH CUT-UP FRUITS (FOR CUSTOMER SELF-SERVICE.) INSTRUCTED TO PROVIDE OR USE DOME COVERS/LIDS, TO PREVENT PUBLIC CONTAMINATION. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Il faut remplacer les conseils d'administration avec du sang. Tous les équipements et ustensiles de contact alimentaires et non alimentaires doivent être lisses, faciles à nettoyer et durables et doivent être en bon état.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING NEED CLEANING: INTERIOR FLOORS OF COOLERS AT BAR & SUSHI STATION; SODA GUN HOLDERS & CABINETS UNDER PREP STATIONS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • POOR FLOOR GROUTING IN POTWASH OR DISHROOM AREA MUST BE RE-SURFACED & FLOORS UNDER DISHMACHINE & BEHIND HEAVY EQUIPMENT MUST BE KEPT CLEAN, ESPECIALLY AT BAR AREA & THE PREP STATION BEHIND THE BAR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  26. Toiles

    6 infractions

    • 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. OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE IN THE STORAGE ROOM BEHIND THE BAR. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT WAS CLEANED AND SANITIZED DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005A.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE DISHROOM, PREP AREA, STORAGE AREAS AND HALLWAYS. APPROXIMATELY 20 FRUIT FLIES WERE OBSERVED ON WALLS, CEILING AND EQUIPMENT IN THESE AREAS. ORKIN TECHNICIAN WAS ONSITE DURING THE INSPECTION TO PROVIDE A PEST CONTROL INSPECTION. MUST MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 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. REPAINT OR REPLACE THE RUSTED WIRE STORAGE RACKS IN THE SUSHI PREP COOLERS.
    • 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. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, STORAGE SHELF ABOVE THE PANINI GRILL AND WAFFLE IRON, AND THE FAUCET AND WATER HANDLES OF THE EXPOSED HANDSINK IN THE STORAGE ROOM BEHIND THE BAR. AT THE SUSHI BAR, DETAIL CLEAN THE INTERIOR OF PREP COOLER AND CABINETS BELOW THE SUSHI BAR.
    • 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 THE FLOOR AND FLOOR DRAIN UNDERNEATH THE BAR.
    • 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 REPAIR THE OPENINGS IN THE DRYWALL AROUND THE EXPOSED HANDSINK IN THE STORAGE ROOM BEHIND THE BAR AND BELOW THE COUNTER IN THE SAME AREA.
  27. Toiles

    3 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. MUST CLEAN AND SANITIZE INTERIOR OF UNUSED REACH IN COOLER AT SUSHI PREP AREA.
    • 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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND DISHMACHINE. MUST CLEAN AND MAINTAIN FLOOR.
    • 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 CLEAN ALL UNCLEAN WALLS AROUND/BEHIND DISHMACHINE AND MAINTAIN.
  28. Toiles

    3 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Found high tempeature dishmachine not sanitizing, 135 F, while in use. Instructed manager high temperature dishmachine must reach a minimum of 180 F to sanitize. Must wash, rinse and sanitize all multi-use utensils in 3-compartment sink or use lower level dishmachine. Citation issued. Ticket #H000057358 12.
    • 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 repair or replace all damaged coolers rubber door gaskets in prep area.
    • 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 detail and sanitize all unclean walls throughout prep and dishwash area.

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