WISHBONE RESTAURANT

3300 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

19 inspections

1. Toiles17 déc. 2019

   0 infraction

2. Réinspection des toiles29 août 2018

   7 infractions

   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • 2-120.14 (A) FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION. 7-38-012A. MUST PROVIDE.
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • 2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION. 7-38-005. MUST PROVIDE.
   • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
     • 3-501.17 FOUND PREPARED FOOD INSIDE WALK IN COOLER WITH NO 7 DAY CONSUME BY DATE. PRIORITY FOUNDATION. 7-38-005. MUST LABEL PREPARED FOOD HELD MORE THAN 24HOURS WITH SEVEN DAY CONSUME BY DATE.
   • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
     • 3-603.11 FOUND NO REMINDER AND DISCLOSURE OF UNDERCOOKED FOODS SOLD ON MENU. PRIORITY FOUNDATION. 7-38-005. MUST ADD REMINDER TO MENU. ALSO, MUST DISCLOSE ALL RAW/UNDERCOOKED FOODS ON MENU.
   • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
     • 5-204.12 COULD NOT LOCATE BACKFLOW PREVENTION DEVICES FOR SODA MACHINES. MUST LOCATE BACKFLOW PREVENTION DEVICES.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • 6-501.12 FOUND FLOORS NOT CLEAN AT BASEMENT. MUST CLEAN AND SANITIZE.
   • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
     • 6-202.11 FOUND MISSING LIGHT SHIELDS FOR FIXTURES AT MAIN KITCHEN. MUST PROVIDE.
3. Toiles21 août 2018

   9 infractions

   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • 2-120.14 (A) FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION. 7-38-012A. MUST PROVIDE.
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • 2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION. 7-38-005. MUST PROVIDE.
   • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
     • 3-501.17 FOUND PREPARED FOOD INSIDE WALK IN COOLER WITH NO 7 DAY CONSUME BY DATE. PRIORITY FOUNDATION. 7-38-005. MUST LABEL PREPARED FOOD HELD MORE THAN 24HOURS WITH SEVEN DAY CONSUME BY DATE.
   • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
     • 3-603.11 FOUND NO REMINDER AND DISCLOSURE OF UNDERCOOKED FOODS SOLD ON MENU. PRIORITY FOUNDATION. 7-38-005. MUST ADD REMINDER TO MENU. ALSO, MUST DISCLOSE ALL RAW/UNDERCOOKED FOODS ON MENU.
   • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
     • 6-501.111 FOUND 5 LIVE ROACHES AT MAIN KITCHEN UNDER PREPARATION TABLE. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-020(A) MUST NOTIFY PEST CONTROL COMPANY, MUST ELIMINATE ROACHES, AND CLEAN/MAINATIN AFFECTED AREAS.
   • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
     • 5-204.12 COULD NOT LOCATE BACKFLOW PREVENTION DEVICES FOR SODA MACHINES. MUST LOCATE BACKFLOW PREVENTION DEVICES.
   • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
     • 5-501.110 FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN. GARBAGE SPILLAGE AND GREASE ACCUMULATION ON FLOORS. PRIORITY FOUNDATION. 7-38-020(B) MUST CLEAN AND MAINTAIN OUTSIDE GARBAGE AREAS.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • 6-501.12 FOUND FLOORS NOT CLEAN THROUGHOUT KITCHEN AREAS AND BASEMENT. MUST CLEAN AND SANITIZE.
   • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
     • 6-202.11 FOUND MISSING LIGHT SHIELDS FOR FIXTURES AT MAIN KITCHEN. MUST PROVIDE.
4. Réinspection de la plainte24 avr. 2017

   2 infractions

   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • MUST REPLACE MISSING COVING BEHIND THE STEAMERS. MUST SWEEP FLOORS IN BASEMENT TO REMOVE DEAD BUGS FROM THE FOLLOWING AREAS: AROUND HOT WATER HEATER, IN LAUNDRY ROOM, IN EMPLOYEE RESTROOM, NEAR COAL CHUTE, AROUND VARIOUS COMPRESSORS. MUST REMOVE DEBRIS AND CLEAN FLOORS IN WALK IN BEER COOLER. MUST ELEVATE ALL MATERIALS IN MAINTENANCE STORAGE ROOM TO BE AT LEAST 6 INCHES OFF THE FLOOR.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST REPAIR LEAK AT WASTE PIPING AT HAND SINK NEAR ENTRANCE TO KITCHEN. MUST REPAIR LEAK IN PIPING RUNNING ACROSS CEILING ACROSS FROM THE BASEMENT EMPLOYEE RESTROOM. NOTED A LEAK AT THE BASE OF THE SPRAYER FAUCET NEAR THE DISH MACHINE. INSTRUCTED TO REPAIR.
5. Plainte17 avr. 2017

   10 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • OBSERVED THE COOK LINE COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 54 DEGREES, WHILE IN USE AND STORING POTENTIALLY HAZARDOUS FOODS INSIDE. INSTRUCTED THAT COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES OR BELOW AT ALL TIMES. THE COOLER WAS SERVICED DURING INSPECTION AND WAS NOTED AT 36 DEGREES. CRITICAL VIOLATION: 7-38-005(A)
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN THE COOK LINE COOLER. NOTED: EGGS, 52 DEGREES; COOKED ZUCCHINI, 63 DEGREES; BEAN CAKES, 46 DEGREES; FISH, 48 DEGREES; CRAB CAKES, 47 DEGREES. NOTED HALF AND HALF STORED ON ICE AT THE SERVER STATION AT 49-54 DEGREES. NOTED A CONTAINER OF FLOUR, USED TO BREAD CHICKEN DIRECTLY IN THE CONTAINER, STORED AT AMBIENT TEMPERATURE IN THE COOK LINE. ONCE THE FLOUR HAS BEEN MIXED WITH CHICKEN PARTICLES AND JUICES, IT IS CONSIDERED POTENTIALLY HAZARDOUS AND MUST BE TEMPERATURE CONTROLLED OR DISCARDED IMMEDIATELY AFTER USE. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW. OPERATOR VOLUNTARILY DISCARDED 4 LBS, WORTH $60 OF PRODUCT. CRITICAL VIOLATION: 7-38-005(A).
   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • NOTED APPROX. 25 LIVE SMALL FLIES AT THE "BOURBON STREET" BAR. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS VIOLATION: 7-38-020
   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • NO CONSUMER ADVISORY POSTED FOR EGGS BEING PREPARED TO ORDER (POACHED, SUNNY SIDE UP, ETC.) OPERATOR WAS PROVIDED A SIGN AND IT WAS POSTED DURING INSPECTION.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • MUST PROVIDE SCOOPS/SPOONS WITH HANDLES TO DISPENSE INGREDIENTS IN COOK LINE PREP TOP COOLERS.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • NOTED A METAL SPATULA IN THE COOK LINE WITH ITS HANDLE COVERED IN CLOTH AND TAPE. ALSO NOTED THE SPLASH GUARDS ON THE FRYERS AND THE SHELVING ABOVE THE COOK LINE COVERED IN FOIL. INSTRUCTED TO REMOVE THE FOIL AND TAPE AND TO MAINTAIN ALL FOOD EQUIPMENT SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MUST CLEAN FOOD RESIDUE FROM LIDS OF LARGE BULK CONTAINERS NEAR MOP SINK. MUST CLEAN SOILED KNIVES STORED IN THE KNIFE RACK NEAR THE ICE MACHINE. OBSERVED CLEAN DISHES HANDLED IMPROPERLY AFTER LEAVING THE DISH MACHINE. OBSERVED AN EMPLOYEE SET CLEAN PANS ON THE FLOOR NEAR THE 3 COMPARTMENT. ALSO OBSERVED EMPLOYEE WIPING CLEAN DISHES DRY WITH A COMMON TOWEL BEFORE STORING ON RACKS. INSTRUCTED FACILITY TO HANDLE AND STORE CLEAN DISHES IN A MANNER THAT PREVENTS CONTAMINATION.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • MUST REPLACE MISSING COVING BEHIND THE STEAMERS. MUST CLEAN GARBAGE AND DEBRIS FROM FLOOR BEHIND CABINET IN MOP ROOM. MUST SWEEP FLOORS IN BASEMENT TO REMOVE DEAD BUGS FROM THE FOLLOWING AREAS: AROUND HOT WATER HEATER, IN LAUNDRY ROOM, IN EMPLOYEE RESTROOM, NEAR COAL CHUTE, AROUND VARIOUS COMPRESSORS. MUST REMOVE DEBRIS AND CLEAN FLOORS IN WALK IN BEER COOLER. MUST ELEVATE ALL MATERIALS IN MAINTENANCE STORAGE ROOM TO BE AT LEAST 6 INCHES OFF THE FLOOR.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • MUST ELIMINATE GAPS (IE REPLACE CORNER GUARD) IN PLASTIC WALL COVERING AT CORNER NEAR FIRE EXTINGUISHER.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST REPAIR LEAK AT WASTE PIPING AT HAND SINK NEAR ENTRANCE TO KITCHEN. MUST REPAIR LEAK IN PIPING RUNNING ACROSS CEILING ACROSS FROM THE BASEMENT EMPLOYEE RESTROOM. NOTED A LEAK AT THE BASE OF THE SPRAYER FAUCET NEAR THE DISH MACHINE. INSTRUCTED TO REPAIR.
6. Réinspection des toiles30 juin 2016

   4 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • TOUS LES CONTAINERS DE NOURRITURE DOIVENT ÊTRE LÂCHÉS.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • MUST INSTALL A SPLASH GUARD BETWEEN THE COOKS LINE EXPOSED HAND SINK AND THE ONE COMPARTMENT PREP SINK.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FLOOR AT THE LARGE BATCH COOKING FLOOR DRAIN IN THE KITCHEN IN POOR REPAIR WITH MISSING FLOOR, DEEP DIVOTS AND MISSING TILE GROUT. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE AND PREVENT POOLING LIQUID AND FOOD DEBRIS.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • LEAK UNDER THE BAR EXPOSED HAND SINK. MUST REPAIR.
7. Toiles27 juin 2016

   8 infractions

   • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
     • PREVIOUS MINOR VIOLATION FROM 8-4-15 NOT CORRECTED. #38- NO HANDSINK EASILY ACCESSIBLE FOR REAR DISHMACHINE ROOM. INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK THAT IS EASILY ACCESSIBLE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWELS AND TO MAINTAIN.
   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • TOUS LES CONTAINERS DE NOURRITURE DOIVENT ÊTRE LÂCHÉS.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • MUST USE SCOOPS OR SPOONS WITH HANDLES FOR COLD FOODS ON THE COOKS LINE.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • MUST INSTALL A SPLASH GUARD BETWEEN THE COOKS LINE EXPOSED HAND SINK AND THE ONE COMPARTMENT PREP SINK. MUST NOT USE TINFOIL AS LINER FOR SHELVING OR AS SPLASH GUARD ON FLAT GRILL AND GAS STOVE. MUST BE SMOOTH CLEANABLE SURFACE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • THE FOLLOWING EQUIPMENT MUST CLEAN AND MAINTAIN: ALL SMALL GAS STOVES, TABLE TOP CAN OPENER, WALL MOUNTED FRY SLICER,ALL BULK FOOD CONTAINERS, UNUSED DISH ROOM THREE COMPARTMENT SINK, SMALL THREE COMPARTMENT SINK AT FRONT SERVER STATION.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FLOORS IN THE FOLLOWING AREAS NEED CLEANING, GREASE AND FOOD DEBRIS REMOVED AND MAINTAINED: UNDER THE COOKS LINE SMOKER, BEHIND REAR METAL RACK SHELVING FOR POTS/PANS AT REAR EXIT, UNDER BAR EXPOSED HAND SINK. MUST NOT USE PLASTIC AND DUCT TAPE TO SEAL UNUSED FLOOR DRAIN UNDER THE BAR EXPOSED HAND SINK. FLOOR AT THE LARGE BATCH COOKING FLOOR DRAIN IN THE KITCHEN IN POOR REPAIR WITH MISSING FLOOR, DEEP DIVOTS AND MISSING TILE GROUT. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE AND PREVENT POOLING LIQUID AND FOOD DEBRIS.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • HOLE IN THE WALL AT THE DISH MACHINE. PEELING PAINT AND CHIPPING PLASTER AT THE WALL AT BREAD STORAGE RACKS. DAMAGED CEILING TILE ABOVE SAME BREAD RACKS. MUST SEAL HOLE, REMOVE PEELING PAINT AND REPLACE DAMAGED CEILING TILE. DIRTY/STAINED WALLS UNDER THE DISH MACHINE. MUST CLEAN AND MAINTAIN.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • LEAK UNDER THE BAR EXPOSED HAND SINK. MUST REPAIR.
8. Réinspection de la plainte4 août 2015

   7 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • OBSERVED THE COOKING LINE COOLER (WESTERN MOST/ACROSS FROM SALAMANDER) WITH AN AMBIENT AIR TEMPERATURE OF 47.6F. FACILITY NOT USING COOLER AND COOLER REMAINS TAGGED BY CDPH FROM PREVIOUS INSPECTION. CRITICAL VIOLATION 7-38-005(A).
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • OBSERVED THE CUTTING BOARDS AT THE PREP COOLERS TO BE WORN. INSTRUCTED FACILITY TO REPLACE/REPAIR AND TO MAINTAIN. OBSERVED THE GASKETS AT THE 2 DOOR SALAD COOLER TO BE HEAVILY WORN. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AND AROUND THE DISH MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • OBSERVED A BLACK DIRT BUILDUP ON THE PLASTIC WOOD "LOOK-ALIKE" MATERIAL NEAR THE DISHMACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN AREA.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • INSTRUCTED FACILITY TO SHIELD THE LIGHTS ABOVE THE PREP LINE AND TO MAINTAIN.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • NO HANDSINK EASILY ACCESSIBLE FOR REAR DISHMACHINE ROOM. INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK THAT IS EASILY ACCESSIBLE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWELS AND TO MAINTAIN. OBSERVED BOTH FAUCETS AT THE KITCHEN 3 COMPARTMENT SINK TO HAVE LEAKS AT THE BASE OF THE FAUCET. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ARTICLES, ORGANIZE REMAINING, STORE AT LEAST 6 INCHES OFF FLOORS AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING.
9. Plainte27 juill. 2015

   10 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • OBSERVED THE PRODUCE WALK IN COOLER WITH AN AMBIENT AIR TEMPERATURE OF 44.1F. ALSO OBSERVED THE COOKING LINE COOLER (WESTERN MOST/ACROSS FROM SALAMANDER) WITH AN AMBIENT AIR TEMPERATURE OF 52.8F. TAGGED BOTH COOLERS HELD FOR INSPECTION BY CDPH AND INSTRUCTED NOT TO USE UNTIL TAG REMOVED BY CDPH. INSTRUCTED FACILITY THAT ALL REFRIGERATION UNITS MUST MAINTAIN AT 40F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A).
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • OBSERVED FOOD AT IMPROPER TEMPERATURES IN THE PRODUCE WALK IN COOLER: 50 LBS OF BLACK BEANS AT 45.3F, 2LBS OF SCALLOPS AT 45.4F, 23LBS OF SEAFOOD CHOWDER AT 47.1F, 13LBS OF SALSA AT 46.0F, 17LBS OF RED BEANS AT 46.2F, 30LBS OF PANCAKES AT 46.9F, 5LBS OF GRITS AT 45.9F, 7LBS OF CHICKEN AT 45.1F, 10LBS OF POTATOES AT 45.8F, AND 3LBS OF CAJUN AIOLI AT 46.1F. ALSO OBSERVED FOODS AT IMPROPER TEMPERATURES IN THE PREP COOLER ACROSS FROM THE SALAMANDER: 8LBS OF HAMBURGER AT 46.2F, 5LBS OF BEEF BRISKET AT 47.6F, 12LBS OF SALMON CAKES AT 51.0F, 7LBS OF BLACK BEAN CAKES AT 50.1F, 4LBS OF CATFISH AT 51.6F, 12LBS OF CRAB AT 49.3F, AND 3LBS OF TOMATOES AT 50.1F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID PRODUCT. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
   • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
     • OBSERVED MULTIPLE FOODHANDLERS CHANGING GLOVES WITHOUT WASHING HANDS BETWEEN TASKS(HANDLING FOOD, DIRTY DISHES, AND LEAVING AND ENTERING PREP AREAS, ETC) AS WELL AS INADEQUATE HANDWASHING IN THE DISH AREA. INSTRUCTED FACILITY THAT HANDS MUST BE WASHED AT EVERY POSSIBLE CHANCE OF CONTAMINATION AND IF GLOVES ARE USED THEY MUST BE CHANGED AT EVERY POSSIBLE CHANCE OF CONTAMINATION AND ONLY AFTER PROPERLY WASHING HANDS. CRITICAL CITATION ISSUED 7-38-010(A).
   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • OBSERVED APPROXIMATELY 80 SMALL FLIES IN THE BASEMENT ON A SHELVING UNIT NEAR A RAG AND APRON AS WELL AS MULTIPLE DEAD COCKROACHES IN THE BASEMENT. INSTRUCTED FACILITY TO REMOVE ALL PESTS AND ANY EVIDENCE AND TO MAINTAIN. RECOMMENDED TO CONTACT A LICENSED PEST CONTROL PROVIDER. SERIOUS CITATION ISSUED 7-38-020.
   • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
     • PREVIOUS MINOR VIOLATIONS FROM INSPECTION # 1532857, DATED 4-14-15, NOT CORRECTED: VIOLATION 33-"INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN THE WALL MOUNTED POTATO SLICER." VIOLATION 34-"OBSERVED MISSING COVING BEHIND THE INDIVIDUAL BURNERS. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN." AND VIOLATION 35-"OBSERVED DIRTY AND RUSTED CEILING TRACKS ABOVE THE DISH MACHINE ROOM. INSTRUCTED FACILITY TO CLEAN AND EITHER REMOVE RUST, PAINT, OR REPLACE AND TO MAINTAIN. OBSERVED BROKEN WALL TILES BEHIND THE MOP SINK. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED DIRT BUILDUP ON WALL AROUND DISH MACHINE AND DIRTY BLACK CAULK ON SAME WALL. INSTRUCTED FACILITY TO REMOVE OLD CAULK, CLEAN WALLS, RECAULK, AND TO MAINTAIN." INSTRUCTED FACILITY TO CORRECT ALL AND TO MAINTAIN. SERIOUS CITATION ISSUED 7-42-090.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • OBSERVED THE CUTTING BOARDS AT THE PREP COOLERS TO BE WORN. INSTRUCTED FACILITY TO REPLACE/REPAIR AND TO MAINTAIN. OBSERVED THE GASKETS AT THE 2 DOOR SALAD COOLER TO BE HEAVILY WORN. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED HEAVY ICE BUILDUP IN THE BASEMENT WALK IN FREEZER. INSTRUCTED FACILITY TO REMOVE/DEFROST AND TO MAINTAIN.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AND AROUND THE DISH MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • INSTRUCTED FACILITY TO SHIELD THE LIGHTS ABOVE THE PREP LINE AND TO MAINTAIN.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • NO HANDSINK EASILY ACCESSIBLE FOR REAR DISHMACHINE ROOM. INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK THAT IS EASILY ACCESSIBLE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWELS AND TO MAINTAIN. OBSERVED BOTH FAUCETS AT THE KITCHEN 3 COMPARTMENT SINK TO HAVE LEAKS AT THE BASE OF THE FAUCET. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ARTICLES, ORGANIZE REMAINING, STORE AT LEAST 6 INCHES OFF FLOORS AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING.
10. Toiles14 avr. 2015

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED SLIGHT DIRT BUILDUP ON INTERIOR LEDGE OF ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN. OBSERVED DUST BUILDUP ON THE 1ST FLOOR WALK IN COOLER FAN GUARDS (ALL THREE). INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN THE WALL MOUNTED POTATO SLICER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED DIRT AND DEBRIS ON THE FLOOR OF THE BEER COOLER WALK IN. OBSERVED GREASE BUILDUP AND DIRT ON FLOOR UNDERNEATH THE COOKING LINE (INDIVIDUAL BURNERS) AND UNDER THE ICE TABLE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED MISSING COVING BEHIND THE INDIVIDUAL BURNERS. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DIRTY AND RUSTED CEILING TRACKS ABOVE THE DISH MACHINE ROOM. INSTRUCTED FACILITY TO CLEAN AND EITHER REMOVE RUST, PAINT, OR REPLACE AND TO MAINTAIN. OBSERVED BROKEN WALL TILES BEHIND THE MOP SINK. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED DIRT BUILDUP ON WALL AROUND DISH MACHINE AND DIRTY BLACK CAULK ON SAME WALL. INSTRUCTED FACILITY TO REMOVE OLD CAULK, CLEAN WALLS, RECAULK, AND TO MAINTAIN.
11. Réinspection des toiles24 nov. 2014

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLERS. MUST REPAINT OR REPLACE. CUTTING BOARDS WITH DEEP DARK GROOVES MUST BE SENDED/BLEACHED OR REPLACE
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN EXTERIOR OF ALL COOKING EQUIPMENT IN FOOD PREPARATION AREA. REMOVE DIRT AND GREASE BUILD-UP
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL REFRIGERATION UNITS AND ALL COOKING EQUIPMENT AND THROUGHOUT BASEMENT. MUST REMOVE DIRT AND DEBRIS. BROKEN FLOOR TILES IN FOOD PREPARATION AREA BY COOKING EQUIPMENT AND SALAD COOLER. MUST REPLACE/MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES REMOVE DIRT AND FOOD DEBRIS
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT BAR COOLER.
12. Toiles14 nov. 2014

    9 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED LIVE FRUIT FLIES ON WALLS AND CEILING AT FRONT COFFEE STATION FRONT BAR AND BAKERY AREA APPROXIMATELY 55 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREAS. MUST CLEAN AND SANITIZED AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE PEST PROBLEM. SERIOUS VIOALTION 7-38-020.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 01/29/14 REPORT #1092800. 32. RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA AND BASEMENT FOOD STORAGE AREA. MUST REPAINT/REPLACE 35. DETAIL CLEAN WALLS AND CEILING IN REAR FOOD PREP AREA AND DISHWASHNG AREA 41 MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA.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 COOLERS. MUST REPAINT OR REPLACE. CUTTING BOARDS WITH DEEP DARK GROOVES MUST BE SENDED/BLEACHED OR REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN EXTERIOR OF ALL COOKING EQUIPMENT IN FOOD PREPARATION AREA. REMOVE DIRT AND GREASE BUILD-UP.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL REFRIGERATION UNITS AND ALL COOKING EQUIPMENT AND THROUGHOUT BASEMENT. MUST REMOVE DIRT AND DEBRIS. BROKEN FLOOR TILES IN FOOD PREPARATION AREA BY COOKING EQUIPMENT AND SALAD COOLER. MUST REPLACE/MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WATER DAMAGED CEILING TILE IN REAR BAKERY AREA ABOVE FOOD STORAGE SHELVING. MISSING CEILING TILE IN FOOD PREPARATION AREA ABOVE SALAD COOLER. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES REMOVE DIRT AND FOOD DEBRIS. MUST REPAIR LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR FOOD PREPARATION AREA. MUST REPAIR LEAKY PIPE UNDERNEATH 3-COMPARTMENT SINK IN REAR PREPARATION AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT BAR COOLER.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
13. Toiles29 janv. 2014

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA AND BASEMENT FOOD STORAGE AREA. MUST REPAINT/REPLACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN WALLS AND CEILING IN REAR FOOD PREP AREA AND DISHWASHNG AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE STOPPERS AT REAR 3-COMPARTMENT SINK. EXPOSED HANDWASH SINK AT FRONT BAR IS DRAINING SLOW. MUST REPAIR/MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE A VISIBLE AND WORKING THERMOMETER IN MEAT PREP COOLER.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA.
14. Toiles23 janv. 2013

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOUND BULK NOT LABELED.(FLOUR SUGAR ETC.)
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND FOOD CONTAINERS (POTS,ETC.) NOT STORED PROPERLY.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND LIGHT SHIELDS AT MAIN KITCHEN NOT CLEAN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES AT 2 COFFEE MACHINES, 2 ICE MACHINES, AND SODA MACHINE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND MOPS AND BROOMS NOT PROPERLY STORED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • FOUND WASH CLOTHS NOT PROPERLY STORED.
15. Toiles21 août 2012

    3 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS IN REAR CLOSET AREA.(I.E., 3 LARGE WHITE CONTAINERS)
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT FLOOR THROUGHOUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,AND IN DISHMACHINE AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST ADJUST TEMPERATURE VALVE AT LADIES RESTROOM WASHBOWLS. MUST REPAIR LEAKY EXPOSED FAUCET AT KITCHEN.
16. Réinspection des toiles9 juin 2011

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR THUR OUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,IN DISHMACHINE AREA, IN THE EMPLOYEES LOCKER ROOM AREA, IN THE ELECTRIC CLOSET, ECT NEEDS DETAIL CLEANING
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • IN THE BASEMENT AREA NEXT TO ICE MACHINE OPEN HOLE NEEDS TO REPAIR, CEILING IN THE DISH MACHING AREA HAS RUSTY ALONE THE TRACK NEED TO REPAINT OR REPLACE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
17. Toiles2 juin 2011

    9 infractions

    • 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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED RICE STORED IN WALK-IN COOLER AT TEMP OF 48.6F-60.1F- 61.0F AND 63.8F.FOUND COOKED GROUND BEEF ON ICE AT TEMP OF 45.6F TO 48F; ALSO FOUND COOKED POTATOES AT TEMP OF 50F- AND 56.8F;COOKED TURKEY AT TEMP OF 101.4F ON ICE WITHOUT TIME AND TMPERATURE LOG PROVIDED,EMPLOYEE DID NOT KNOW FOR SURE WHEN PRODUCTS WAS COOKED(DIFFERENT TIME WAS GIVEN).ALSO HALF AND HALF AT TEMP OF 53F TO 60F.PRODUCTS DISCARDED AND DENATURED:POUNDS 51 VALUE 21 COOLING PROCESS SHOWED AND EXPLAINED.TIME AND TEMPERATURE LOG GIVEN AND EXPLAINED.CRITICAL VIOLATION:7-38-005(A) H000072519-17
    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS KITCHEN EQUIPMENTAND ALSO TOUCHING HIS FACE.PUTTING HIS HAIR RESTRAINANT AND WITHOUT WASHING HAND HANDLED READY TO EAT PRODUCTS.HAND WASHING PROCEDURE EXPLAINED.DO NOT REPLACE HAND WASHING WITH SANITIZE SOLUTION.CRITICAL VIOLATION:7-38-010(A) H000072519-17
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENING NOT PROTECTED.FRONT DOOR NOT RODENT PROOFED,WINDOW IN BASEMENT ONLY METAL BARS ARE PROVIDED,MUST PROVIDE SCREEN,MUST BE COMPLETE ENCLOSED.OBSERVED SMALL FLIES IN BAR AREAS(20 OR MORE FLIES).MUST REMOVE FLIES(WASH AND SANITIZE AREA),RODENT PROOF DOORS.SERIOUS VIOLATION:7-38-020 H000072518-16
    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED; OBSERVED GROUND WITH BUILD-UP OF FOOD DEBRIS,PAPERS ,GREASE ETC.ALSO WASTE OIL CONTAINER HAS LAYER OF GREASE ON TOP.GREASE IS DANGLING AND DRIPPING ON GROUND FROM SIDE OF CONTAINER.INSTRUCTED TO KEEP CONTAINER AND GROUND CLEAN, TO MINIMIZE RODENT ACTIVITIES.SERIOUS VIOLATION:7-38-020 H000072518-16
    • 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 FOOD CONTAINERS IN ALL REFRIGERATION UNIT WALK IN UNITS,DRY STORAGE 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. FLOOR THUR OUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,IN DISHMACHINE AREA, IN THE EMPLOYEES LOCKER ROOM AREA, IN THE ELECTRIC CLOSET, ECT NEEDS DETAIL CLEANING
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. IN THE BASEMENT AREA NEXT TO ICE MACHINE OPEN HOLE NEEDS TO REPAIR, CEILING IN THE DISH MACHING AREA HAS RUSTY ALONE THE TRACK NEED TO REPAINT OR REPLACE.
    • 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. UNUSED OR COOKING EQUIPMENT NEED TO BE MAINTINED FOUND IN THE OFFICE AREA LEADING TO THE 2ND FLOOR.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. ALL EMPOYEES WORKING OR ENTERING THE KITCHEN NEEDS TO WEAR HAIR RESTRAINTS.
18. Suspected Food Poisoning Re-inspection3 mai 2010

    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. REPLACE THE RUSTED WIRE STORAGE RACKS IN THE 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. DETAIL CLEAN THE LIGHT SHIELDS IN THE PREP AREA, WIRE STORAGE RACKS IN THE WALK-IN COOLER, WOODEN STORAGE SHELVES IN THE BASEMENT.
    • 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. REGROUT THE FLOOR TILES IN THE SALAD PREP AREA AND AROUND THE 1 COMPARTMENT SINK AND EXPOSED HANDSINK ALONG THE PREP LINE. OBSERVED STANDING WATER ON THE FLOOR IN THE BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO MAINTAIN BASEMENT FLOORS DRY. REPLACE THE MISSING FLOOR TILES IN FRONT OF THE STOVE.
    • 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 CEILING TILES BETWEEN THE VENTILATION HOODS AND REPAINT RUSTED CEILING TRACKS. DETAIL CLEAN THE WALLS OF THE BAKERY PREP AREA AND SALAD AREA. REPAINT RUSTED CEILING TRACK IN THE DISHWASH AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS FOR RECESSED LIGHTING IN THE BAKERY AND SALAD PREP 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. REPAIR THE VENTILATION FANS IN BOTH EMPLOYEE RESTROOMS (MAIN FLOOR AND BASEMENT).
19. Empoisonnement alimentaire présumé26 avr. 2010

    9 infractions

    • 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 FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER ON THE COOK LINE: HAM AT 46.4F, RAW EGGS AT 55F, SALSA AT 52F, CHEESE AT 46.7-48.3F, SOUR CREAM AT 58.2F, SAUSAGE AT 50F, CUT TOMATOES AT 50.9F, CREAM CHEESE AT 50.3F, CORN AT 49.8F. All hot food shall be stored at a temperature of 140F or higher. OBSERVED COOKED SAUSAGE PATTIES IN A STAINLESS STEEL CONTAINER ON THE GRILL WITH A TEMPERATURE OF 121F. MANAGEMENT VOLUNTARILY DISCARDED 11# OF FOOD WORTH $17. CRITICAL VIOLATION 7-38-005A.
    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • EXPOSED HANDSINK AT THE WEST END OF THE COOKS LINE IS SLOW DRAINING. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE WATER DRAINS AND CAN BE PROPERLY USED FOR EMPLOYEE HANDWASHING. SERIOUS VIOLATION 7-38-030.
    • 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. OBSERVED SINGLE USE UTENSILS STORED IMPROPERLY. MUST STORE UTENSILS SO THAT ONLY THE HANDLES ARE TOUCHED TO PREVENT CONTAMINATION FROM HANDS.
    • 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. REPLACE THE RUSTED WIRE STORAGE RACKS IN THE 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. DETAIL CLEAN THE LIGHT SHIELDS IN THE PREP AREA, WIRE STORAGE RACKS IN THE WALK-IN COOLER, WOODEN STORAGE SHELVES IN THE BASEMENT.
    • 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 THE ELECTRICAL ROOM CLOSET, FLOOR OF THE WALK-IN FREEZER. REGROUT THE FLOOR TILES IN THE SALAD PREP AREA AND AROUND THE 1 COMPARTMENT SINK AND EXPOSED HANDSINK ALONG THE PREP LINE. OBSERVED STANDING WATER ON THE FLOOR IN THE EMPLOYEE RESTROOM IN THE BASEMENT AND BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO MAINTAIN BASEMENT FLOORS DRY. REPLACE THE MISSING FLOOR TILES IN FRONT OF THE STOVE.
    • 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. REPLACE THE CEILING TILE ABOVE THE BAKING AREA STORAGE RACKS. DETAIL CLEAN THE CEILING TILES BETWEEN THE VENTILATION HOODS AND REPAINT RUSTED CEILING TRACKS. DETAIL CLEAN THE SOILED LIGHT SHIELDS IN THE PREP AREA.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE CRACKED LIGHT SHIELDS IN THE BAKERY PREP AREA. PROVIDE LIGHT SHIELDS FOR RECESSED LIGHTING IN THE BAKERY AND SALAD PREP 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. REPAIR THE VENTILATION FANS IN BOTH EMPLOYEE RESTROOMS (MAIN FLOOR AND BASEMENT).