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WHOLE FOODS MARKET

30 W HURON ST, CHICAGO, IL 60654 · Grocery Store

Résumé des inspections

WHOLE FOODS MARKET a été inspecté 33 fois par Chicago Department of Public Health depuis le 5 mars 2010. La dernière inspection, le 1 juin 2022, n'a relevé aucune infraction.

6 des 33 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Nettoyage et désinfection et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

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 15 fois dans 13 inspections distinctes, la plus récente le 23 août 2016. Par exemple : MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE

  • 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 3 fois dans 2 inspections distinctes, la plus récente le 4 mai 2021. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • 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 13 mars 2014. Par exemple : GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS

  • 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 50 fois dans 23 inspections distinctes, la plus récente le 29 septembre 2021. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

  • 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 13 inspections distinctes, la plus récente le 4 mai 2021. Par exemple : VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES

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.

33 inspections

  1. Toiles

    0 infraction

  2. Réinspection de la plainte

    1 infraction

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND A LEAK FROM UNDERNEATH THE MIDDLE COMPARTMENT OF THE PRODUCE ROOM 3-COMPARTMENT SINK. MUST REPAIR.
  3. Plainte

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND HEAVY ICE BUILD UP INSIDE OF MEAT WALK-IN FREEZER. MUST DEFROST AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND A LEAK FROM UNDERNEATH THE MIDDLE COMPARTMENT OF THE PRODUCE ROOM 3-COMPARTMENT SINK. MUST REPAIR.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 5/4/2021 REPORT #2501086 NOT CORRECTED: VIOLATION #47 (4-501.11) FOUND BROKEN DOOR GASKETS ON MULTIPLE WALK-IN COOLERS & FREEZERS THROUGHOUT THE REAR DOCK, INSTRUCTED TO REPAIR AND MAINTAIN. VIOLATION #55 (6-501.11) REPAIR LOWER INTERIOR OR EXTERIOR DOOR DAMAGE ON MULTILPE WALK-IN COOLERS & FREEZERS ON REAR DOCK. INSTRUCTED TO MAINTAIN. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090.
  4. Toiles

    8 infractions

    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON PREP TABLES THROUGHOUT PREP AREAS, MUST STORE WIPING CLOTHES IN SANITIZING SOLUTION BUCKETS TO PREVENT CONTAMINATION, INSTRUCTED TO MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • FOUND BROKEN DOOR GASKETS ON MULTIPLE WALK-IN COOLERS & FREEZERS THROUGHOUT THE REAR DOCK, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST REPLACE WHITE CUTTING BOARD IN MEAT PREP AREA, GROOVES AND DARK STAINS PRESENT, INSTRUCTED TO REPLACE AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST DETAIL CLEAN DRIED AND LOOSE FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF STORAGE COMPARTMENTS BEHIND THE MEAT COUNTER. REMOVE RUST FROM STORAGE RACKS IN WALK IN CHEESE COOLER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. DEFROST ICE ACCUMULATION FROM DOOR FRAME OF WALK-IN GROCERY FREEZER. INSTRUCTED TO MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • REPAIR LOWER INTERIOR OR EXTERIOR DOOR DAMAGE ON MULTILPE WALK-IN COOLERS & FREEZERS ON REAR DOCK. INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST DETAIL CLEAN DUST ACCUMULATION FROM CEILING VENTS IN MULTIPLE PREP AREAS, INSTRUCTED TO MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REMOVE OR ORGANIZE CLUTTER IN REAR ELECTRICAL ROOM, INSTRUCTED TO ELEVATE ITEMS OFF FLOOR TO PREVENT RODENT HARBORAGE, AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MUST REPLACE BURNED OUT LIGHT IN HOOD ABOVE DISH MACHINE, INSTRUCTED TO REPLACE AND MAINTAIN.
  5. Toiles

    2 infractions

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A BUILD UP OF BLACK AND GREEN SLIME IN THE CAULK AROUND 3 COMPARTMENT SINK LOCATED IN PREP KITCHEN AND AT EXPOSED HAND WASH SINK IN MEAT PROCESSING ROOM. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED A SLIGHT BUILD UP OF GREASE AND GRIME ON HOOD OVER MAIN COOK LINE IN PREP KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Toiles

    3 infractions

    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • DISPOSABLE FOOD CONTAINERS NOT STORED PROPERLY IN DRY FOOD STORAGE ROOM TO PREVENT CONTAMINATION, INSTRUCTED TO KEEP INVERTED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • CLEAN UTENSILS RACK LOCATED NEXT TO HAND WASH SINK WITH NO SPLASH GUARD, INSTRUCTED TO INSTALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • UPPER PANEL OF DISPLAY COOLER AT FRESH MEAT STATION NOT CLEAN. DIRT NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Plainte abrégée

    0 infraction

  8. Plainte abrégée

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15(B) OBSERVED KNEE PETAL LEAKY AT HAND SINK IN FISH DEPT AND DISH WASHING AREA IN PREP KITCHEN. INSTRUCTED TO REPAIR BOTH.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12(A) OBSERVED DUSTY LIGHTSHIELDS, CEILING TILES IN KITCHEN PREP/ DISH WASHING AREA NOT MAINTAINED. ALSO FILTERS UNDER COOKING HOOD NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
  9. Plainte

    2 infractions

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15(B) OBSERVED ( PLUMBING) AT KNEE PETAL LEAKY AT HAND SINKS IN FISH DEPT AND DISH WASHING AREA IN PREP KITCHEN ROOM. INSTRUCTED TO REPAIR BOTH.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED DUSTY LIGHT SHIELDS, CEILING TILES IN KITCKEN PREP/ DISH WASHING AREA NOT MAINTAIN. ALSO FILTERS UNDER COOKING HOOD NOT CLEA OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
  10. Plainte

    4 infractions

    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • OBSERVED HAND SINK IN REFRIGERATED MEAT PREP ROOM WITHOUT HOT WATER. OBSERVED HOT WATER AT 42 DEGREES F. INSTRUCTED THAT ALL HAND SINKS MUST BE SUPPLIED WITH HOT WATER OF AT LEAST 85 DEGREES F AT ALL TIMES FOR PROPER HANDWASHING. THE HANDSINK WAS PROVIDED WITH HOT WATER, NOTED AT 99 DEGREES F, DURING INSPECTION. CRITICAL VIOLATION: 7-38-030
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED WOODEN SHELVES HOLDING SELF SERVICE BREAD AT BAKERY TO BE WORN AND NO LONGER NON-ABSORBENT. INSTRUCTED TO RESEAL OR REPLACE THE SHELVING SO THAT THEY ARE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED UN-SHIELDED LIGHT FIXTURE IN WINE STORAGE ROOM. MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A LEAK AT THE WASTE PIPING OF THE CENTER COMPARTMENT OF THE PRODUCE PREP 3 COMPARTMENT SINK. MUST REPAIR.
  11. Plainte abrégée

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND EXCESSIVELY WORN AND POORLY MAINTAINED PRODUCE CUTTING BOARDS INSIDE THE COLD PRODUCE CUTTING ROOM.MUST CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND GREASE AND FOOD DEBRIS NEXT TO THE DEEP FRYERS IN THE PREPARED FOODS KITCHEN AREA. MUST CLEAN, SANITIZE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND EXHAUST HOOD FILTER WITH EXCESSIVE GREASE GRIME BUILD-UP AT THE PREP FOODS KITCHEN AREA.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND A LEAKING COLD WATER FAUCET AT THE SEAFOOD HAND WASHING SINK. FOUND A LEAKING PIPE AT THE PRODUCE 2-COMP SINK IN THE COLD PRODUCE CUTTING ROOM.MUST REPAIR AND MAINTAIN. FOUND A SMALL CRACK AT THE EDGE OF THE 2-COMP SINK IN THE COLD PRODUCE CUTTING ROOM. MUST REPAIR AS TO BE SMOOTH AND EASILY CLEANABLE AS WELL AS WELL MAINTAINED.
  12. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND EXCESSIVELY WORN AND POORLY MAINTAINED PRODUCE CUTTING BOARDS INSIDE THE COLD PRODUCE CUTTING ROOM.MUST CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND GREASE AND FOOD DEBRIS NEXT TO THE DEEP FRYERS IN THE PREPARED FOODS KITCHEN AREA. MUST CLEAN, SANITIZE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND EXHAUST HOOD FILTER WITH EXCESSIVE GREASE GRIME BUILD-UP AT THE PREP FOODS KITCHEN AREA.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND A LEAKING COLD WATER FAUCET AT THE SEAFOOD HAND WASHING SINK. FOUND A LEAKING PIPE AT THE PRODUCE 2-COMP SINK IN THE COLD PRODUCE CUTTING ROOM.MUST REPAIR AND MAINTAIN. FOUND A SMALL CRACK AT THE EDGE OF THE 2-COMP SINK IN THE COLD PRODUCE CUTTING ROOM. MUST REPAIR AS TO BE SMOOTH AND EASILY CLEANABLE AS WELL AS WELL MAINTAINED.
  13. Plainte

    2 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES INSIDE HOT HOLDING UNIT- EGGS HELD AT 122.0 F, OATMEAL AT 118.0 F AND SAUSAGE LINKS. INSTRUCTED MANAGER FOODS MUST BE HELD 140 F OR ABOVE IF HELD HOT. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILL DISCARDED AT THIS TIME. MANAGER ABLE TO INCREASE TEMPERATURE AT SAID HOT HOLDING UNIT TO 180 F AT HIS TIME. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PRODUCE PREP AREA 3-COMPARTMENT ORGANIC SINK LEFT SIDE FAUCET HOT WATER VALVE TURNED OFF. MUST TURN ON HOT WATER VALVE.
  14. Inspection récente

    0 infraction

  15. Toiles

    3 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- SAUSAGE AT 47.8 F, CHICKEN AT 47.3 F, ROASTED VEGGIES AT 48.0 F AND CHEESE AT 48.0 F, ALL SAID ITEMS FOUND INSIDE PIZZA REACH IN COOLER HOWEVER REACH IN COOLER AMBIENT AIR TEMPERTURE AT 41.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED FOOD BUILD UP INSIDE PIZZA PREP COOLERS DOOR RUBBER GASKETS AND DUST BUILD UP ON REAR OF DELI PREP WALK IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THERMOMETER INSIDE MEAT PREP AREA REACH IN COOLER OVEN READY RETAIL CASE. MUST PROVIDE THERMOMETER FOR COOLER.
  16. Toiles

    7 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • FOUND ONE CONTAINER OF CLAMS INSIDE THE WALK IN COOLER WITHOUT THE TAG ATTACHED TO THE CONTAINER. INSTRUCTED MANAGER THAT ALL SHELLFISH MUST HAVE A TAG ATTACHED TO THE CONTAINER DURING STORAGE AND TAG MUST BE KEPT FOR THE NEXT 90 DAYS AFTER THE TAG WAS ALL CONSUMED. CRITICAL VIOLATION 7-38-005(B). MANAGER DENATURED THE SAID PRODUCT WORTH $13.00 AND TOTAL 13 PCS.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • FOUND NO PREVIOUS SUMMARY REPORT POSTED /DISPLAYED IN PLAIN VIEW FOR THE CUSTOMER FROM REPORT #1546409, DATED 5/26/15. SERIOUS VIOLATION 7-42-010(B). NEW SUMMARY REPORT PROVDED TO POST.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST RE CALUK AROUND THE EXPOSED HAND SINK OF THE PIZZA AREA. RE CAULK ALONG THE THE SPLASH GUARD OF THE 3 COMPARTMENT SINK OF THE MEAT DEPARTMENT AND SHELLFISH DEPARTMENT AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE SOLID LIGHT SHIELD OF THE LIGHT BULBS INSIDE THE WALK IN COOLER OF THE PRODUCE DEPARTMENT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN THE WALLS BY THE 3 COMPARTMENT SINK IN THE MEAT PREP WALK IN COOLER AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK (ONE OUT OF TWO 3 COMPARTMENT SINK) OF THE PRODUCE DEPARTMENT. MUST REPAIR TO STOP THE LEAK.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDLER CETIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  17. Toiles

    5 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • NOTED SHELL FISH (OYSTERS)IN A CONTAINER WITH NO TAG ATTACHED INSIDE SEAFOOD WALK IN COOLER. INSTRUCTED TO HAVE TAGS ATTACHED TO SHELL FISH AT ALL TIMES UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED IN A FILE FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 24 LBS OF PRODUCT WORTH $36.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND DISPLAY COOLER TO BE IMPROPER:PASTA 55.5F, TUNA 47.2F, CHICKEN 48.1F, CHICKEN SALAD 54.1F, SPINACH CAKE 44.1F, TORTELLINI SALAD 51F ORZO RICE 45.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 78 LBS OF FOOD WORTH $702.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-00(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED SOME RUSTY SHELVES INSIDE THE CHICKEN WALK IN COOLER AND BY THE DISH WASHER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN FLOORS INSIDE CHICKEN WALK IN COOLER WITH STAINS ON THE FLOOR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTES SLOW WATER DRAIN AT THE HAND WASH SINK BY WALK IN COOLER AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN.
  18. Plainte

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING FOOD ITEMS INSIDE DISPLAY CASING TO BE IMPROPER AND OFFERED FOR SALE:- GRILLED CHICKEN 130.3F,MASHED POTATOES 134.F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 29 LBS OF ITEMS WORTH #34.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED DUST ACCUMULATION ON WALLS AND CEILING ESPECIALLY AT THE PIZZA/HOT FOOD DISPLAY COOLER AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NOTED MISSING LIGHT SHIELD AT THE REAR FOOD KITCHEN PREP AREA. INSTRUCTED TO REPLACE THE LIGHT SHIELD
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED LEAKAGE AT THE FAUCET OF HAND WASH SINK AT THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. MUST ALSO CLEAN AND MAINTAIN ALL VENTS AT THE DISPLAY COOLERS.
  19. Réinspection de la plainte

    0 infraction

  20. Plainte

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AN DISPLAY COOLER TO BE IMPROPER BETWEEN 45F TO 50F BEING OFFERED FOR SALE.VEGAN CURRY 50.5F, CURRY CHICKEN 46.6F,ASIAN NOODLE SALAD 45.1F, SHAVED BRUSSELS SPROUT AND KALS 46.2F,BLACKENED CHICKEN 50.5F, CORNED BEEF AND CABBAGE 46.1F,ROSEMARY CHICKEN 47.2F, GRILLED SALMON 44.3F, CURRIED CHICKEN 44.8F. MANAGER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $457.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN FOOD TEMPERATURES. TEMPERATURE OF EQUIPMENT WAS ADEQUATE AT THIS TIME. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP,LID,LIPS AND DRIPPING DOWN THE SIDES ALLOWING FOR EASY ACCESS OF FOOD FOR PEST. CITATION ISSUED FOR SERIOUS VIOLATION #7-30-020
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED DUST ACCUMULATION AND DIRT ON FANS INSIDE DAIRY COOLER,VENTS AT THE SEA FOOD DISPLAY COOLER AND FANS ON CEILING AT THE PRODUCE PREP COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.....MUST ALSO REPIAR AND MAINTAIN SLOW DRAIN AT THE 3 COMPARTMENT SINK AT THE MEAT PREP COOLER.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • NOTED WASH CLOTHS ON PREP TABLE AT THE MEAT PREP COOLER. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  21. Plainte abrégée

    3 infractions

    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING 2 LIGHT SHIELDS AT DELI DISPLAY COOLER LIGHT FIXTURE, INSTRUCTED TO INSTALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • A GARDEN HOSE ATTACHED TO WATER SUPPLY LINE CUT FRUIT STATION WITHOUT A VACUUM BRAKER, INSTRUCTED TO INSTALL.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MISSING THERMOMETER IN PREP COOLER, REFRIGERATION THERMOMETER STORED IN COLDEST PART OF COOLER, INSTRUCTED TO KEEP THERMOMETER IN WARMEST PART OF COOLER, WHERE IT CAN BE MONITETRED.
  22. Toiles

    3 infractions

    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING 2 LIGHT SHIELDS AT DELI DISPLAY COOLER LIGHT FIXTURE, INSTRUCTED TO INSTALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • A GARDEN HOSE ATTACHED TO WATER SUPPLY LINE CUT FRUIT STATION WITHOUT A VACUUM BRAKER, INSTRUCTED TO INSTALL.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MISSING THERMOMETER IN PREP COOLER, REFRIGERATION THERMOMETER STORED IN COLDEST PART OF COOLER, INSTRUCTED TO KEEP THERMOMETER IN WARMEST PART OF COOLER, WHERE IT CAN BE MONITETRED.
  23. Plainte

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL AN EFFECTIVE DIVIDER AT SEAFOOD DISPLAY COOLER BETWEEN READY-TO-EAT AND RAW FOOD ITEMS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOOD DEBRIS NOTED ON ELECTRIC BOXES IN FRESH MEAT PREOCESSING AREA, INSTRUCTED TO CLEAN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MISSING LIGHT SHIELDS AT PASTRY DISPLAY CASES, INSTRUCTED TO INSTALL.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INOPERABLE REFRIGERATION THERMOMETER AT DELI COOLERS, INSTRUCTED TO INSTALL.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • LIVE POTTERY PLANTS PLACED ON DISPLAYDELI AND SEAFOOD COOLERS. INSTRUCTED TO REMOVE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYEES PERSONAL ITEMS STORED ON DISPOSABLE FOOD CONTAINERS SHELVINGS, INSTRUCTED TO STORE AWAY.
  24. Plainte

    4 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • (7-38-005A) FOUND FOLLOWING IN SEAFOOD WALK-IN COOLER AT 44.6-46.5F: 68-LBS. OF FRESH SALMON FILLETS; 5.4-LBS. OF CRAB CAKES; 8.6-LBS. OF FRESH SEA BASS FILLET. INSTRUCTED TO PROPERLY DISPOSE OF SAID PRODUCTS. (TOTAL VALUE = $1,355.00). INSTRUCTED TO MAINATIN ALL COLD FOODS AT 40F OR BELOW.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. THE SNEEZE GUARDS AT THE SMALL SELF-SERVE SOUP STATION MUST EXTEND TOWARDS THE FRONT OF THE CONTAINERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GASKETS OF SOME SMALL COOLERS MUST BE FREE OF FOOD DEBRIS; DUSTY FAN GUARDS & CONDENSERS OF WALK-IN COOLERS MUST BE KEPT CLEAN; CABINETS UNDER SINKS MUST BE KEPT ORGANIZED.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • WATER LEAK OBSERVED ON THE KNEE PEDAL FOR THE HOT WATER AT THE MEAT SECTION & ALSO ALONG THE SPLASHGUARD OF A HANDSINK AT THE DELI PREP AREA. HOT WATER KNOBS AT THE 4-COMP SINK ARE LOOSE, MUST FIX.
  25. Réinspection de la plainte

    1 infraction

    • 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. DETAIL CLEAN THE DUST FROM THE CEILING TILES AND WALLS OF THE PREPARED FOOD KITCHEN AND DELI.
  26. Plainte

    5 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. OBSERVED THE HIGH TEMPERATURE DISHMACHINE AT THE CHEESE BAR WITH A FINAL RINSE TEMPERATURE OF 156F. UNIT WAS TAGGED HELD FOR INSPECTION. OBSERVED DIRTY KNIVES AND OTHER UTENSILS INSIDE OF THE MACHINE TO BE SANITIZED. MUST REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE ABOVE 180F. CRITICAL VIOLATION 7-38-030.
    • 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 SMALL FLIES IN THE PREPARED FOODS KITCHEN, PIZZA BAR, SALAD BAR AREA AND DELI AREA. APPROXIMATELY 30 LIVE FLIES WERE OBSERVED ON THE WALLS, CEILING, FACADE, AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE CABINETS BELOW THE PIZZA 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 OF THEMEAT WALK-IN COOLER. FLOOR OF THE CHEF'S WALK-IN COOLER HAS A SMALL GAP IN THE FLOOR. MUST SEAL THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
    • 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. DETAIL CLEAN THE DUST FROM THE CEILING TILES AND WALLS OF THE PREPARED FOOD KITCHEN. REMOVE DEAD INSECTS AND SANITIZE SUPPORTS NEXT TO SALAD BAR AREA WITH DEAD FLIES ON THEM. REPLACE THE MISSING WALL TILES BELOW THE 3 COMPARTMENT SINK IN THE SEAFOOD DEPARTMENT.
  27. Suppression des étiquettes

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR THE HANDLE FOR THE HOT HOLDING CABINET FOR THE ROTISERRIE CHICKEN IN THE DELI AREA.
    • 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 WIRE STORAGE RACKS IN THE KITCHEN WALK-IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AROUND AND BEHIND THE COOKING EQUIPMENT IN THE KITCHEN AREA.
    • 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. PROVIDE WORKING VENTILATION FANS FOR ALL RESTROOMS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING DRAIN LINE BELOW THE 3 COMPARTMENT SINK IN THE KITCHEN 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. PROVIDE A THERMOMETER INSIDE OF THE DRY AGED BEEF COOLER IN THE MEAT DEPARTMENT.
  28. Plainte

    8 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. NO SHELLFISH TAGS WERE AVAILABLE FOR THE OYSTERS IN THE SEAFOOD DISPLAY CASE. MANAGEMENT INSTRUCTED THAT ALL SHELLFISH TAGS MUST BE KEPT WITH THE PRODUCT UNTIL SOLD AND THEN KEPT FOR 90 DAYS. MANAGEMENT DISCARDED 52 OYSTERS WORTH $78. CRITICAL VIOLATION 7-38-005(B2)
    • 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. OBSERVED IMPROPER HOT WATER SANITIZING TEMPERATURE AT THE KITCHEN HIGH TEMPERATURE DISHMACHINE. THE DISHMACHINE FINAL RINSE TEMPERATURE WAS AT 146F. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN FINAL RINSE TEMPERATURE ABOVE 180F. FAX REINSPECTION LETTER TO (312) 746-4240 TO HAVE UNIT REINSPECTED. CRITICAL VIOLATION 7-38-030.
    • 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 THE HANDLE FOR THE HOT HOLDING CABINET FOR THE ROTISERRIE CHICKEN IN THE DELI AREA.
    • 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 WIRE STORAGE RACKS IN THE KITCHEN WALK-IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AROUND AND BEHIND THE COOKING EQUIPMENT IN THE KITCHEN AREA.
    • 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. PROVIDE WORKING VENTILATION FANS FOR ALL RESTROOMS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR THE LEAKING DRAIN LINE BELOW THE 3 COMPARTMENT SINK IN THE KITCHEN 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. PROVIDE A THERMOMETER INSIDE OF THE DRY AGED BEEF COOLER IN THE MEAT DEPARTMENT.
  29. Réinspection de la plainte

    0 infraction

  30. Plainte

    4 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 20 LIVE SMALL FLIES ON WALLS AND CEILING AT JAMBA ROOM AND SALAD PREP AREA. INSTRUCTED MANAGER TO REMOVE INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. TICKT #HOOOO63336 14.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CHEESE STATION REACH IN COOLER DOOR RUBBER GASKET IN POOR REPAIR. MUST REPAIR OR REPLACE DAMAGED COOLER GASKET.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST BUILD UP ON MEAT WALK IN COOLER COMPRESSOR (REAR OF COMPRESSOR). 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. OBSERVED MISSING WALL TILES UNDER SEAFOOD PREP AREA 3-COMPARTMENT SINK AND ACCUMULATED DUST BUILD UP ON CEILING TILES AROUND VENTILATION AT BAKERY. MUST REPAIR DAMAGED WALL TILES, CLEAN BAKERY CEILING TILES AND CLEAN/SANITIZE ALL UNCLEAN WALLS AT SALAD PREP AND JAMBA ROOM.
  31. Plainte

    5 infractions

    • 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. Must label all bulk containers adjacent to produce walk in cooler.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed food build up inside reach in cooler gaskets at Pizza Prep area. Must clean and maintain gaskets.
    • 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/sanitize walls around Fresh Pack and maintain.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Meat walk in freezer lights burned out. Must replace light bulbs.
    • 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. Jamba Room 3-compartment sink dispenser line leaking, Produce prep area 1-compartment sink faucet leaking and 1-compartment sink cold water off at cheese prep area. Must repair and maintain sinks.
  32. Plainte abrégée

    0 infraction

  33. Toiles

    5 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. High temperature dishmachine not sanitizing while in use, 140 F at Final rinse. Instructed manager to repair machine, Final rinse temperature must be 180 F or above. Citation issued, ticket #H000057372 17.
    • 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. Deli prep area walk in coolers door gaskets in poor repair and stand up reach in cooler in Jamba Room door gaskets damaged. Instructed manager to repair/replace damaged cooler door gaskets.
    • 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. Instructed manager to clean and maintain interior of all unclean lockers.
    • 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 accumilated debris on floor under and around equipment at Wine storage room. Must detail clean floor throughout Wine storage.
    • 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. Must repair rear mop sink back flow prevention device.

Établissements inspectés à proximité

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