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WOMAN'S ATHLETIC CLUB OF CHICAGO

626 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Résumé des inspections

WOMAN'S ATHLETIC CLUB OF CHICAGO a été inspecté 22 fois par Chicago Department of Public Health depuis le 8 décembre 2010. La dernière inspection, le 7 avril 2026, n'a relevé aucune infraction.

2 des 22 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 2 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Lavage des mains et hygiène du personnel.

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.

  • 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 7 fois dans 5 inspections distinctes, la plus récente le 6 février 2025. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 9 août 2016. Par exemple : RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 23 septembre 2019. Par exemple : UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC

  • 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 une fois le 29 août 2018. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • 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 8 décembre 2010. 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.

22 inspections

  1. Réinspection des toiles

    0 infraction

  2. Toiles

    2 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • SOME PREP AREA BULK CONTAINERS MISSING LABELS. INSTRUCTED MANAGER MUST LABEL ALL BULK CONTAINERS.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • THE FOLLOWING PREVIOUS CORE VIOLATIONS FROM REPORT #2613026 DATED ON 03/04/25 NOT CORRECTED-#49 OBSERVED EXCESSIVE GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE, #55 OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES AND #55-OBSERVED CHIPPED PAINT ON THE WALLS THROUGH OUT MAIN KITCHEN, 7TH FLOOR BANQUET AREA NEAR (ICE MACHINE, AND DISH/ CUP STORAGE) AND LOWER-LEVEL CAFE AT ENTERENCE INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE. INSTRUCTED ALL SAID PREVIOUS CORE VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-42-090.
  3. Réinspection des toiles

    8 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVÉ L'INTERIEUR DE LA PORTÉE DANS LES COOLERS DANS LE BESOIN DE CLEANING. INSTRUMÉ À DÉTAILLER CLEAN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE DISH MACHINE AREA, UNDER COOKING EQUIPMENT, AND PREP AREAS. NOTED FLOOR TILES IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CHIPPED PAINT ON THE WALLS THROUGH OUT MAIN KITCHEN, 7TH FLOOR BANQUET AREA NEAR (ICE MACHINE, AND DISH/ CUP STORAGE) AND LOWER-LEVEL CAFE AT ENTERENCE INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A HOLE IN THE FOLLING AREAS: CEILING OF PASTRY, AND WALL IN LOWER-LEVEL NEAR CAFE ENTERENCE. INSTRUCTED TO SEAL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FAUCET IN STAFF MENS LOCKER ROOM, HAND SINK IN 2ND FLOOR BAR LOOSE, INSTRUCTED TO REPAIR AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HOOD SYSTEM DRIPPING GREASE ON TO COOKING EQUIPMENT, INSTRUCTED TO CLEAN TO ELIMINATE RISK OF CONTAMINATION FROM DRIP AND MAINTAIN.
  4. Toiles

    13 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED RANGING FROM (68.8F-72.8F) 1 OF 4 HANDSINKS IN PREP AREA, 2ND FLOOR WOMENS RESTROOM, AND 2ND FL BAR AREA. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVÉ L'ICE BIN INTERIOR DANS LE BESOIN DE CLEANING. INSTRUCTION D'AMÉLIORER LA CIE, LA CLEAN ET LA MAINTENANCE EN TOUTE TEMPS.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVÉ L'INTERIEUR DE LA PORTÉE DANS LES COOLERS DANS LE BESOIN DE CLEANING. INSTRUMÉ À DÉTAILLER CLEAN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE DISH MACHINE AREA, UNDER COOKING EQUIPMENT, AND PREP AREAS. NOTED FLOOR TILES IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CHIPPED PAINT ON THE WALLS THROUGH OUT MAIN KITCHEN, 7TH FLOOR BANQUET AREA NEAR (ICE MACHINE, AND DISH/ CUP STORAGE) AND LOWER-LEVEL CAFE AT ENTERENCE INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A HOLE IN THE FOLLING AREAS: CEILING OF PASTRY, AND WALL IN LOWER-LEVEL NEAR CAFE ENTERENCE. INSTRUCTED TO SEAL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FAUCET IN STAFF MENS LOCKER ROOM, HAND SINK IN 2ND FLOOR BAR LOOSE, INSTRUCTED TO REPAIR AND MAINTAIN
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED HOOD SYSTEM DRIPPING GREASE ON TO COOKING EQUIPMENT, INSTRUCTED TO CLEAN TO ELIMINATE RISK OF CONTAMINATION FROM DRIP AND MAINTAIN.
  5. Toiles

    6 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • No Certified food service manager on site while preparing and serving TCS foods (chicken, eggs...).Instructed to obtain. Priority foundation violation 7-38-012.
    • 40. FONDS PERSONNELS
      • Food handler at swimming pool café note wearing a hair restraints, instructed to wear.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • Missing a splash guard between hand sink and food storage shelf at main cook line, instructed to install.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • Heavy dust build-up noted on large vent fan on west wall of kitchen, instructed to clean and maintain.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Cracks and crevices noted on wall covering next to 3-comp sink, instructed to seal and maintain.
  6. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • No hand wash sink provided at the 2nd floor Bar, Instructed to provide. Priority foundation violation 7-38-030(c)
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • Keeping knives and large spoons in-use in stagnate water. Instructed to keep utensils according to health code.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • Using disposable spoons in food production at main kitchen. instructed to use proper utensils.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Chipped wall behind prep table at pastry station, a hole in the ceiling, peeling paint at vent above dish machine. instructed to provide smooth easily cleaned surface.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • Missing a light shield in kitchen ceiling light fixture. instructed to provide.
  7. Réinspection des toiles

    0 infraction

  8. Toiles

    4 infractions

    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • Inoperable final rinse temp/water pressure gauges at high temp dish washing machine. Instructed manager to repair and maintain. priority foundation violation 7-38-025.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • Meat slicer not clean behind blade at salad station. instructed to clean and maintain.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • refer to violation #60
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • previous core violation not corrected from report#2497922 dated on 4/7/2021 for violation #(55)PEELING PAINT ON CEILING AND WALLS ABOVE AND AROUND DISH MACHINE IN KITCHEN. instructed manager to correct violations within given time frame. priority foundation violation 7-38-042.
  9. Toiles

    8 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED SEVERAL DRY STORAGE ITEMS WITHOUT LABELS THROUGHOUT KITCHEN (SEASONINGS, NUTS, SEEDS, ETC.). MUST LABEL ALL ITEMS IN BULK CONTAINERS WITH COMMON NAME. MUST MAINTAIN SAME.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED HIGH TEMPERATURE DISH MACHINE ON SITE WITHOUT PROPER TESTING DEVICE. MUST PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (SUCH AS A WATERPROOF THERMOMETER OR HEAT STRIPS) TO ACCURATELY MEASURE THE UTENSIL SURFACE. PRIORITY FOUNDATION 7-38-005.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE ACCUMULATION ON THE LOWER INTERIOR OF THE FRYER ON THE RIGHT SIDE OF COOK LINE. MUST DETAIL CLEAN. MUST MAINTAIN SAME.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED PEELING PAINT ON CEILING AND WALLS ABOVE AND AROUND DISH MACHINE IN KITCHEN. MUST REPAIR AND MAINTAIN SAME. OBSERVED ALUMINUM FOIL USED AS A BARRIER ON WALL BEHIND GRILL. MUST REMOVE. OBSERVED NEWSPAPER USED AS A BARRIER UNDER FRYER. MUST REMOVE. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AND NON-POROUS. MUST MAINTAIN SAME. OBSERVED EXCESSIVE DUST ACCUMULATION ON CEILING AND SPRINKLERS ABOVE THE COOKING LINE. MUST REMVOE, CLEAN AND SANITIZE. MUST MAINTAIN SAME.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED EXCESSIVE DUST ACCUMULATION IN THE VENTILATION PIPE ABOVE THE DISH MACHINE. MUST DETAIL CLEAN. MUST MAINTAIN SAME.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
    • 58. FORMATION D ' ALLERGÈNE
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL MANAGERS.
  10. Toiles

    8 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE DOES NOT HOLD A FOOD SERVICE MANAGER CERTIFICATE. INSTRUCTED TO OBTAIN. ( NO CITATION )
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), CHICKEN, DELI .... WERE BEING PREPARED AND/OR SERVED. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
    • 6. UTILISATION DE LA PROPRIÉTÉ, DU TÂCHEMENT, DU RETRAIT OU DU TABAC
      • OBSERVED FOOD HANDLING SIPPING TEA FROM AN OPEN CUP WHILE PREPARING SANDWICHES. INSTRUCTED NOT TO ALLOW.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • OBSERVED A FOOD HANDLER PREPARING TUNA AND EGG SALAD SANDWICHES WITH BARE HANDS TOUCHING BREAD AND PADDING SALAD WITH BARE HANDS. INSTRUCTED MANAGER NOT TO ALLOW SUCH PRACTICE. PRIORITY VIOLATION 7-38-010.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • EXCESSIVE DIRT AND ENCRUSTED FOOD DEBRIS NOTED ON DELI MEAT/ CHEESE SLICER BEHIND BLADE AND BLADE HOUSING, INSTRUCTED MANAGER TO CLEAN ALL FOOD EQUIPMENT PROPERLY. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • WHITE POWDER FOOD CONTAINER AND SPRAY BOTTLES NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 40. FONDS PERSONNELS
      • CAFE AT LOWER LEVEL FOOD HANDLER NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CHIPPED WALL AND EXPOSED INSULATION NOTED NEXT TO CLEAN POTS AND PANS RACK, INSTRUCTED TO INSTALL A DURABLE SURFACE.
  11. Toiles

    17 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-102.12- OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), GRILLED CHICKEN, EGGS, ETC. WERE BEING PREPARED AND/OR SERVED. INFORMED SITE THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHENEVER TCS FOODS ARE BEING PREPARED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14 (A)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • 2-301.15-OBSERVED FOOD HANDLERS WASHING HANDS AT THE FOLLOWING AREAS: -2 COMPARTMENT/FOOD PREPARATION SINK, IN REAR DISH WASHING AREA, AS WELL AS AT -2 COMPARTMENT/FOOD PREPARATION SINK, IN PASTRY STATION. INFORMED MANAGER THAT HAND WASHING MUST NOT OCCUR IN 2 COMPARTMENT/FOOD PREPARATION SINKS. INSTRUCTED MANAGER TO ENSURE FOOD HANDLERS WASH HANDS IN DESIGNATED HAND WASHING SINKS. MANAGER CORRECTED VIOLATION AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION # 7-38-010 CITATION ISSUED.
    • 9. PAS DE CONTACT DIRECT AVEC L ' ALIMENTATION EN RTE OU UNE PROCÉDURE DE SUBSTITUTION PRÉALABLEMENT ADAPTÉE
      • 3-301.11 (B) (B)-OBSERVED 2 DIFFERENT FOOD HANDLERS PREPARING/TOUCHING, READY TO EAT FOODS, WITH BARE HAND CONTACT, AT THE FOLLOWING AREAS: -AT SALAD STATION: 1 LARGE BOWL OF MIXED GREEN SALAD AT A WEIGHT OF 4LBS, AT A VALUE OF $5.00 -AT PASTRY STATION: 2 SHEET PANS OF HEART HEALTHY MUFFINS, AT A WEIGHT OF 3LBS, AT A VALUE OF $5.00 2 PLATTERS OF ASSORTED COOKIES, AT A WEIGHT OF 3LBS, AT A VALUE OF $5.00 INFORMED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS NOT ALLOWED. INSTRUCTED MANAGER TO USE BARRIERS SUCH AS TONGS, SINGLE USE GLOVES MUST BE USED TO PREVENT BARE HAND CONTACT. MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL OF 10LBS, AT A TOTAL VALUE OF $15.00 MANAGER CORRECTED VIOLATION AT TIME OF INSPECTION. PRIORITY VIOLATION # 7-38-010 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-203.11 (A)- OBSERVED NO HAND WASHING SINK IN DISH WASHING AREA. INFORMED MANAGER THAT HAND SINKS MUST BE IMMEDIATELY ADJACENT TO DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK IN SAID AREA. PRIORITY FOUNDATION VIOLATION # 7-38-030(c) NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.13- OBSERVED PAPER TOWEL DISPENSER AND SOAP DISPENSER ATTACHED ABOVE 2 COMPARTMENT FOOD PREPARATION SINK IN REAR ADJACENT TO COOK LINE. INFORMED MANAGER THAT FOOD PREPARATION SINKS MAY NOT BE PROVIDED WITH HAND WASHING AIDS. INSTRUCTED MANAGER TO REMOVE AIDS AND INSTALL AIDS NEAR HAND SINK. MAINTAIN AT ALL TIMES.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14- OBSERVED NO HAND WASHING SIGNAGE LOCATED AT ALL HAND WASHING SINKS IN MAIN KITCHEN PREP AREA, A WELL AS IN 626 CAFE PREP AREA. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT ALL HAND SINKS. MAINTAIN AT ALL TIMES.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11 (A)- OBSERVED NO CONSUMER ADVISORY SIGNAGE POSTED IN PLAIN VIEW OF CUSTOMER. INFORMED MANAGER THAT CONSUMER ADVISORY SIGNAGE MUST BE POSTED IN PLAIN VIEW OF CUSTOMER AS WELL AS INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE. MAINTAIN AT ALL TIMES.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112 (A) (A)- OBSERVED NO INTERNAL THERMOMETER INSIDE COOLER UNITS AT COOK LINE AT MAIN KITCHEN AND PREP LINE AT BASEMENT CAFE. INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETERS IN SAID UNITS. MAINTAIN AT ALL TIMES.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12- OBSERVED CONTAINERS OF WHITE POWDER SUBSTANCE/S, STORED IN BULK FOOD CONTAINERS, STORED IN CHEF STATION CABINET WITH OUT LABELS. INSTRUCTED MANAGER TO PROVIDE LABELS.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-904-13 (A) (A) - OBSERVED PRE SET FLAT WARE AND GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREA. INFORMED MANAGER THAT FLAT WARE AND GLASS WARE MUST BE STORED ON TABLE TOP IN A MANNER THAT PREVENTS CONTAMINATION. INSTRUCTED MANAGER TO SET FLAT WARE AND GLASS WARE WHEN GUEST ARE SET OR STORED ON TABLE TOP IN A MANNER THAT PREVENTS CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 4-903-11 (D)(D)- OBSERVED PLASTIC CRATES OF APPLES AND PEARS STORED ON FLOOR IN PASTRY WALK IN COOLER. INSTRUCTED MANAGER TO ELEVATE ITEMS AT LEAST 6 INCHES OFF THE FLOOR. MAINTAIN AT ALL TIMES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-501.11 (A) (A)- OBSERVED RAW UNFINISHED WOOD SHELVES THROUGHOUT DRY AREA ON 4TH FLOOR. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-302.14- OBSERVED NO CHEMICAL TEST KIT ON SITE AT TIME OF INSPECTION. INFORMED SITE THAT SANITIZING TEST KIT IS NEEDED TO DETERMINE PROPER CONCENTRATIONS OF SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13- OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE THE ILLINOIS FOOD HANDLER CARDS. MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • PA 100-0367- OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
  12. Toiles

    8 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • FOOD CONTAINER WITH WHITE POWDER NOT LABELED, INSTRUCTED TO LABEL.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • DISPOSABLE FOOD CONTAINERS NOT STORED PROPERLY, INSTRUCTED TO INVERT TO PREVENT DUST COLLECTION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR OF DRAWER COOLERS NOT CLEAN AT BOTTOM SHELF, FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • PEELING PAINT NOTED THROUGH OUT KITCHEN WALLS ABOVE LARGE COOKING VAT, PASTRY STATION AND CEILING OF DISH WASHING AREA. ALSO WALLS AROUND PREP TABLE IN POOL KITCHEN STATION. INSTRUCTED TO REMOVE PEELING PAINT AND INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CEILING LIGHT FIXTURE MISSING A SHIELD IN DISH ROOM. INSTRUCTED TO INSTALL.
    • 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
      • NO HANDS WASHING SIGNS IN EMPLOYEE TOILET ROOMS, INSTRUCTED TO INSTALL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NO HAND WASH SINK AT 2ND FLOOR BAR, INSTRUCTED TO INSTALL WITH SOAP AND PAPER TOWELS.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • A FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.
  13. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED FROST BUILDUP INSIDE OF THE WALK-IN FREEZER WITH ICEICLES HANGING FROM THE CONDENSER. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • GREASE BUILDUP IN THE LOWER COMPARTMENT DEEP FRYER AND THE SIDES OF THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HEAVY DUST BUILDUP ON THE WINDOW, WALLS AND CEILING IN THE DISHROOM ON THE EAST SIDE OF THE KITCHEN; DUST BUILDUP ON THE WEST WALL TO THE RIGHT OF THE FOOD LINE ON THE WALLS, CEILINGS AND ELECTRICAL WIRES; DUST BUILDUP ON THE CEILING VENT ABOVE THE COFFEE STATION IN THE KITCHEN; DUST ON LIGHT SHIELDS ABOVE THE FOOD LINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A LEAK UNDER THE 1ST AND 3RD COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.
  14. Toiles

    6 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • FOUND HIGH TEMPERATURE DISHWASHING MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE 110F AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES (180F OR ABOVE AT ALL TIMES). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT SANITIZES AT THE REQUIRED TEMPERATURE OF 180F. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005(A). CRITICAL VIOLATION 7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. EGGS, CHICKEN, PORK, ETC). MUST HAVE ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES DURING OPERATING HOURS WITH CERTIFICATE CONSPICUOSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS. SERIOUS VIOLATION 7-38-012
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED FROST BUILDUP INSIDE OF THE WALK-IN FREEZER WITH ICEICLES HANGING FROM THE CONDENSER. INSTRUCTED TO DEFROST FREEZER AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED HEAVY FOOD DEBRIS BUILDUP ON THE REACH-IN REFRIGERATOR ON THE FOOD LINE, RUBBER GASKETS AND INTERIOR SURFACE UP THE BOTTOM SHEL OF THE COLD-HOLDING REFRIGERATOR ON THE FOOD LINE, GREASE BUILDUP IN THE LOWER COMPARTMENT DEEP FRYER AND THE SIDES OF THE COOKING EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HEAVY DUST BUILDUP ON THE WINDOW, WALLS AND CEILING IN THE DISHROOM ON THE EAST SIDE OF THE KITCHEN; DUST BUILDUP ON THE WEST WALL TO THE RIGHT OF THE FOOD LINE ON THE WALLS, CEILINGS AND ELECTRICAL WIRES; DUST BUILDUP ON THE CEILING VENT ABOVE THE COFFEE STATION IN THE KITCHEN; DUST ON LIGHT SHIELDS ABOVE THE FOOD LINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED A LEAK UNDER THE 1ST AND 3RD COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.
  15. Réinspection des toiles

    5 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED PEELING PAINT ABOVE THE BAKERY 2 COMPARTMENT SINK AND INSIDE THE VENTILATION HOOD ABOVE THE DISH MACHINE. MUST REMOVE AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE. ALSO NOTED A BLACK MOLDY SUBSTANCE ON WALLS NEXT TO THE BAKERY HAND SINK AND AROUND THE DISH MACHINE. MUST CLEAN AND SANITIZE AREAS AND REMOVE BLACK SUBSTANCE. MUST REPLACE ALL WORN, MISSING AND STAINED CEILING TILES ABOVE THE DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE COLD RUNNING WATER AT EACH MOP SINK FAUCET ON THE 7TH FLOOR.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MINIMIZE CLUTTER IN 4TH AND 7TH FLOOR STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • PROVIDE A SANITARY CONTAINER TO PROPERLY STORE THE ICE SCOOP IN THE BASEMENT CAFE. MUST ALSO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.
  16. Toiles

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 20LBS OF BEEF IN THE TWO COMPARTMENT SINK AT IMPROPER TEMPERATURES RANGING BETWEEN 59.8-60.2 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • DISHWASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP AT THE THREE COMPARTMENT SINK. OBSERVED WASTE WATER BACKING UP INTO THE 2ND COMPARMENT WHEN WATER DRAINED FROM THE 1ST COMPARTMENT. MUST REPAIR. SERIOUS CITATION ISSUED 7-38-030
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED PEELING PAINT ABOVE THE BAKERY 2 COMPARTMENT SINK AND INSIDE THE VENTILATION HOOD ABOVE THE DISH MACHINE. MUST REMOVE AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE. ALSO NOTED A BLACK MOLDY SUBSTANCE ON WALLS NEXT TO THE BAKERY HAND SINK AND AROUND THE DISH MACHINE. MUST CLEAN AND SANITIZE AREAS AND REMOVE BLACK SUBSTANCE. MUST REPLACE ALL WORN, MISSING AND STAINED CEILING TILES ABOVE THE DISH MACHINE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PROVIDE COLD RUNNING WATER AT EACH MOP SINK FAUCET ON THE 7TH FLOOR.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MINIMIZE CLUTTER IN 4TH AND 7TH FLOOR STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • PROVIDE A SANITARY CONTAINER TO PROPERLY STORE THE ICE SCOOP IN THE BASEMENT CAFE. MUST ALSO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.
  17. Réinspection des toiles

    5 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR UNDERNEATH AND THE FLOOR-WALL JUNCTURE NEXT TO THE FRYER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND WALLS SURROUNDING THE FRYER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED LIGHT SHIELDS UNDER HOOD WITH ACCUMULATED DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF THE LIGHT SHIELDS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED BLOWN AND MISSING LIGHT BULBS UNDER THE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE 3 COMPARTMENT SINK SANITIZING BASIN PLUMBING AND THE BAKERY 2 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  18. Toiles

    9 infractions

    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • OBSERVED THE 3 COMPARTMENT SINK CENTER COMPARTMENT NOT DRAINING PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING. SERIOUS VIOLATION 7-38-030
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED INTERIOR BOTTOM OF FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR BOTTOM OF FRYERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED THE FLOOR UNDERNEATH AND THE FLOOR-WALL JUNCTURE NEXT TO THE FRYER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND WALLS SURROUNDING THE FRYER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED LIGHT SHIELDS UNDER HOOD WITH ACCUMULATED DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF THE LIGHT SHIELDS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • OBSERVED BLOWN AND MISSING LIGHT BULBS UNDER THE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED THE 3 COMPARTMENT SINK SANITIZING BASIN PLUMBING AND THE BAKERY 2 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED WET MOPS STORED ON THE FLOOR NEAR THE 3 COMPARTMENT SINK. INSTRUCTED TO STORE MOPS HANGING OR INVERTED.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE PREP/KITCHEN AREA. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE FOOD IS BEING HANDLED.
  19. Toiles

    7 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • OBSERVED THE FINAL RINSE OF THE HIGH TEMPERATURE DISHMACHINE AT 124F. THE DISHMACHINE WAS BEING USED AT THE TIME OF THE INSPECTION TO WASH AND SANITIZE DISHES. THE HOT WATER BOOSTER HEATER WAS TURNED ON BY THE ENGINEER AND THE HIGH TEMPERATURE DISHMACHINE REACHED 184F AT THE FINAL RINSE. MANAGEMENT INSTRUCTED TO MAINTAIN THE MACHINE SO THAT THE FINAL RINSE IS ABOVE 180F TO SANITIZE THE DISHES. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE IN THE FOOD PREP AREA AND VACUUM PACKAGED ROAST BEEF STORED IN THE WALK-IN COOLER AND VACUUM PACKAGED DUCK, SAUSAGE, FISH, LOBSTER, SHRIMP AND PIZZA CRUSTS IN THE WALK-IN FREEZER. MANAGEMENT DOES NOT HAVE AN APPROVED SOP ONSITE FOR VACUUM PACKAGING FOODS. VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $160. SERIOUS VIOLATION 7-38-005A.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (GROUND BEEF AT 145.6F) WAS BEING PREPARED AND SERVED. ALSO, NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE DUST ON THE WIRES ABOVE THE CLEAN DISHES. CLEAN THE DRY STORAGE SHELVES ABOVE THE 2 COMPARTMENT SINK NEXT TO THE CHEF'S OFFICE. CLEAN THE EXTERIOR OF THE COOLERS AND SHELVES OF THE PRODUCE WALK-IN COOLER.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST REGROUT THE FLOOR TILES AROUND THE DISHWASHING MACHINE AND AT THE END OF THE COOK'S LINE NEAR THE PREP TABLES.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE CEILING ABOVE THE SOUP KETTLE.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO END CAPS PROVIDED FOR THE LIGHT SHIELDS ABOVE THE SALAD PREP LINE. MUST INSTALL FOR AT ALL LIGHT FIXTURES WHERE NEEDED.
  20. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • HEAVY DUST BUILD-UP NOTED ON VENT AND PIPES AT THE WEST WALL OF THE KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS IN DISH WASHING AREA IN POOR REPAIR, PEELING PAINT AND HEAVY DUST BUILD-UP ON WINDOW FRAMES. INSTRUCTED TO PROVIDE DURABLE SMOOTH EASY TO CLEAN SURFACE AND FOR CEILING TOO.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • INADEQUATE LIGHTING IN DRY FOOD STORAGE ROOM AT THE 4TH FLOOR, INSTRUCTED TO PROVIDE ADEQUATE LIGHTING.
  21. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOLLOWING NEED CLEANING: DOOR GASKETS OF MOST COOLERS, CABINETS & DRAWERS AT FRONT COFFEE STATION (3rd FLOOR), FAN GUARDS OF COOLERS, EXTERIOR SIDES OF COOKING EQUIPMENT-DUE TO GREASE/DUST/DEBRIS. 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
      • FLOORS OF WALK-IN COOLER BEHIND 3-COMP. SINK, ALONG WALLBASES, UNDER & BEHIND EQUIPMENT THRU-OUT PREMISES MUST BE FREE OF DEBRIS/DIRT/SPILLS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MISSING CEILING TILES ABOVE DISHMACHINE, WALLS WITH MILDEW AT DISHROOM & EXHAUST VENT ABOVE DISHMACHINE MUST BE ADDRESSED. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FAUCET WASHERS OF 3-COMP. SINK & HANDSINK (COFFEE STATION) AT MAIN KITCHEN MUST BE FIXED-LEAKING & LOW WATER PRESSURE). 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.
  22. Toiles

    5 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 4 LIVE ROACHES ON WALL AT 3RD FLOOR PREP AREA BY WALK IN COOLER. MUST REMOVE ALL INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. CITATION ISSUED. TICKET #H000063458 10.
    • 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 DEBRIS/DUST BUILD UP SHELVES AT PREP AREAS AND FOOD ACCUMATED ON LOWER SIDE OF SHELVES/TABLE TOPS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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 TILES DAMAGED AT DISHMACHINE AREA, STANDING WATER ALSO OBSERVED ACCUMULATED DEBRIS/DIRT BUILD UP ON FLOOR AT 4TH FLOOR SERVICE BAR. MUST REGROUT FLOOR TILES AT DISHWASH AREA/DETAIL CLEAN FLOOR AT SERVICE BAR AND KEEP FLOOR DRY AT DISHMACHINE 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. 3RD FLOOR PREP AREA CEILING LIGHT BULBS MISSING COVERS. MUST PROVIDE AND INSTALL LIGHT COVERS THROUGHOUT 3RD FLOOR PREP/DISHMACHINE AREA.
    • 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. BAKERY HANDWASH BOWL PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

Établissements inspectés à proximité

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