XOCTLI MEXICAN RESTAURANT

1658 W CERMAK RD, CHICAGO, IL 60608 · Restaurant

19 inspections

1. Toiles4 déc. 2023

   0 infraction

2. Non-inspection28 sept. 2023

   0 infraction

3. Toiles1 nov. 2021

   4 infractions

   • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
     • OBSERVED WIPING CLOTHES LAYING ON THE PREP TABLES. MUST PROPERLY STORE IN SANITIZE SOLUTION WHEN NOT IN USE.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS, DRY STORAGE SHELVING AND EXTERIOR OF BULK STORAGE CONTAINER TO REMOVE SPILLS AND DEBRIS.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT AND IN THE BASEMENT ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • MUST ORGANIZE CLUTTER IN THE BASEMENT TO PREVENT HARBORAGE.
4. Réinspection des toiles28 oct. 2020

   2 infractions

   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • IL FAUT QUE L'INTÉRIEUR DE LA PORTE D'ENTRÉE SE TROUVE DANS LES FOYERS POUR ÉLIMINER LES DÉBRIS ET LES DÉBRIS.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • FLOORS NEED CLEANING THROUGH OUT THE BASEMENT PREP/STORAGE AREA TO REMOVE SPILLS,DUST AND DEBRIS.
5. Toiles21 oct. 2020

   6 infractions

   • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
     • OBSERVED NO DISCLOSUER, OR REMINDER ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE DISCLOSURE AND REMINDER ON MENU ADVISORY, LABEL STATMENTS, PLACECARDS,TABLE TENT OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION CITATION ISSUED #7-38-005.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • IL FAUT QUE L'INTÉRIEUR DE LA PORTE D'ENTRÉE SE TROUVE DANS LES FOYERS POUR ÉLIMINER LES DÉBRIS ET LES DÉBRIS.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • FLOORS NEED CLEANING THROUGH OUT THE BASEMENT PREP/STORAGE AREA TO REMOVE SPILLS,DUST AND DEBRIS.
   • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
     • VOIR LA VIOLATION #60.
   • 58. FORMATION D ' ALLERGÈNE
     • VOIR LA VIOLATION #60.
   • 60. VIOLATION PRÉCÉDENTE DE LA BASE
     • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2293345 DATE 6-11-19: (57)EMPLOYEE FOOD HANDLER REQUIREMENTS AND (58) ALLERGEN TRAINING FOR THE CITY CERTIFIED MANAGER, ALSO REQUIRED. INSTRUCTED MANAGER TO COMPLY OR MORE CITATIONS WILL FOLLOW. PRIORITY FOUNDATION CITATION ISSUED #7-42-090.
6. Toiles11 juin 2019

   8 infractions

   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • OBSERVÉ AUCUNE POLITIQUE DE SANTÉ DE L'EMPLOYÉ SUR LES PRÉMISES À CE MOMENT, INSTRUCTE POUR PROVIDER. FONDATION PRIORITAIRE 7-38-010, AUCUNE CITATION ÉLIMINÉE.
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • OBSERVED NO PROCEDURES FOR CLEANING UP VOMIT, AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE PROPER EQUIPMENT/DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
   • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
     • OBSERVED NO DATE MARKING ON PREPARED FOODS TCS/READY TO EAT HELD FOR MORE THAT 24 HOURS IN REAR COOLERS, INSTRUCTED TO CLEARLY MARK THE DATE OR DAY WHICH THE FOOD SHALL BE SOLD ,CONSUMED,OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41*F OR LESS, FOR A MAXIMUM OF 7 DAYS . PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
   • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
     • OBSERVED NO DISCLOSUER, OR REMINDER ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE DISCLOSURE AND REMINDER ON MENU ADVISORY, LABEL STATMENTS, PLACECARDS,TABLE TENT OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
   • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
     • OBSERVEDWIPING CLOTHES IMPROPERLY STORED ON THE COUNTERS, INSTRUCTED TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE.
   • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
     • OBSERVED THE REAR TWO DOOR COOLER FANGUARD COVER NOT CLEAN, INSTRUCTED TO CLEAN. ALSO BASEMENT BOX FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN.
   • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
     • OBSERVED NO EMPLOYEES ON PREMISES WITHOUT FOOD HANDLER TRAINING, INSTRUCTED TO PROVIDE.
   • 58. FORMATION D ' ALLERGÈNE
     • OBSERVED NO ALLERGENT TRAINING ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE.
7. Réinspection de la plainte14 juin 2018

   1 infraction

   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • REMOVE CLUTTER IN BASEMENT STORAGE AREA NEXT TO PREP AREA. ORGANIZE AND MAINTAIN AT ALL TIMES
8. Toiles8 juin 2018

   0 infraction

9. Plainte7 juin 2018

   5 infractions

   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • OBSERVED 30 SMALL FLYING INSECTS ON WALL,CEILING, EXTERIOR OF CONTAINERS AND POTS/PANS. ALSO OBSERVED OVER 15 SMALL FLYING MOTHS IN SAME AREAS. MUST REMOVE AND CLEAN/SANITIZE AFFECTED AREAS. RECCOMMEND CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
   • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
     • OBSERVED SLOW DRAINING WATER AT 3-COMP SINK IN BASEMENT PREP AREA. MUST REPAIR. SERIOUS VIOLATION 7-38-030.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • CLEAN FLOOR IN FOLLOWING AREAS: 1ST FLOOR AT GRILL/PREP AREA, BASEMENT PREP AREA AND STORAGE AREA.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • MUST REMOVE PEELING PAINT AT WALL ABOVE EXPOSED HAND SINK IN BASEMENT PREP AREA.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • REMOVE CLUTTER IN BASEMENT STORAGE AREA NEXT TO PREP AREA. ORGANIZE AND MAINTAIN AT ALL TIMES.
10. Toiles4 août 2017

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND THE REACH IN COOLER NEXT TO THE BASEMENT STAIRS ON THE 1ST FL. NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. THE AMBIENT TEMPERATURE WAS 50F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT HOLDS AN AMBIENT TEMPERATURE OF 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ABOVE COOLER AT IMPROPER TEMPERATURS. APPROXIMATELY 60LBS. OF BEEF (48.9F-49.6F)AND 30LBS. OF CHEESE (55.6F-58.3F). MANAGER VOLUNTARILY DENATURED AND DISCARDED OF THE PRODUCT, ALL VALUED AT APPROXIMATELY $300.00. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER DURING STORAGE. CRITICAL VIOLATION 7-38-005(A)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • THE REACH IN FREEZER IN THE BASEMENT BY THE STAIRS HAS THICK ICE BUILD UP INSIDE. INSTRUCTED TO REMOVE EXCESS ICE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE INTERIOR OF THE DEEP FRYER AND THE COOLERS (INCLUDING THE GASKETS) HAS FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS BEHIND THE COOKING EQUIPMENT HAS FOOD, GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • THE FILTERS ON THE VENTILATION HOOD IN THE MAIN COOKING AREA HAS THICK GREASE, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FILTERS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THE 1ST FL. 3-COMPARTMENT SINK HAS NO DRAINBOARD ATTACHED TO IT OR ABOVE IT. INSTRUCTED TO PROVIDE FOR ADEQUATE DRAINING BACK INTO THE SINK. MAINTAIN SAME.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • THE MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP. MAINTAIN SAME.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZER (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
11. Toiles27 juin 2016

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED THE BASEMENT BOX FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST, AND CLEAN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED STANDING WATER ON THE BASEMENT FLOOR, INSTRUCTED TO REMOVE AND KEEP FLOOR DRY.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED THE FOLLOWING NOT CLEAN THE HOOD OVER THE COOKING AREA, WALL NEXT TO HOOD, AND OBSERVED A WATER DAMAGED SPOT ON CEILING IN FRONT OF THE HOOD, INSTRUCTED TO CEAN/REPAIR.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED BASEMENT SINK WITH SPRAYER ONLY, INSTRUCTED TO PROVIDE NOZZLE THAT REACHES ALL 3 COMPARTMENTS.
12. Plainte17 nov. 2015

    6 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • OBSERVED FOOD HANDLER EATING IN PREP AREA, ANOTHER FOOD HANDLER REMOVING FRIED STEAK FROM FRYER WITH BARE HANDS, TOUCHING COOKED SLICED STEAK, SHREDDED LETTUCE, TOMATOES, CHEESE, SOILED WASH CLOTH WITH BARE HANDS AND PLACING FOOD ON CUSTOMER PLATE FOR SERVICE. SAME FOOD HANDLER WASHING HANDS IN 3-COMPARTMENT SINK WITH NO SOAP. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHED IN EXPOSED SINK WITH SOAP AND RUNNING WARM WATER AND DRIED IN A SANITARY MANNER. HANDS MUST BE PROPERLY WASHED BETWEEN TASKS, AFTER EACH ACTIVITY, AND BEFORE HANDLING FOOD. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010A
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, SINKS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN CEILING AND LIGHT SHIELDS ABOVE 3-COMPARTMENT SINK PREP AREA, IN REAR STORAGE AND BASEMENT AREAS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • REMOVE SOILED WASH CLOTHS FROM CUTTING BOARDS, PREP TABLES, ETC AND PROPERLY STORE IN SANITIZING SOLUTION.
13. Toiles24 juill. 2015

    6 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF ALL COOKING EQUIPMENT, FRYER CABINETS, FAN GUARDS IN REACH-IN COOLERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CLEAN INTERIOR OF VENTILATION HOOD.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK OFF FLOOR IN PREP AND BASEMENT AREAS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • DES TRACES DE SANG DANS LA SOLUTATION.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • PROVIDE ALIMENTAIRE CERTIFICATS POUR TOUS LES EMPLOYÉS.
14. Toiles15 déc. 2014

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ALL CLEAN MULTI-USE UTENSILS AND POTS/PAND MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENTS AND ATTACHED PIPES TO REMOVE GREASE BUILD-UP IN FRONT PREP AREA AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL SURFACES ABOVE THE BASEMENT PREP 3 COMPARTMENT SINK AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ELEVATE ALL STOCK OFF FLOOR IN BASEMENT PREP AREA AND STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING AND MAINTAIN.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTAINTS.
15. Toiles3 juin 2014

    8 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE,BEANS, CHICKEN, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARDS WITH DEEP-DARK GROOVES/STAINS STORED ON SHELVINGS MUST BE REPLACED AND ALUMINUM FOIL LINERS ON SHELVINGS NEAR COOKING EQUIPMENTS MUST BE REMOVED.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING REQUIRES A DETAIL CLEANING HOOD/FILTERS AND SIDES OF HOT COOKING EQUIPMENTS AT COOKLINE AND INTERIOR/EXTERIOR OF COOLERS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT BULBS MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHTING IN BASEMENT FOOD 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 ROOM DOOR MUST BE SELF-CLOSING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • GREASE TRAP BOX BENEATH THE BASEMENT 3 COMPARTMENT SINK NEEDS PAINTING USING A NON-TOXIC FINISH. PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTERED CONDITIONS FROM THE BASEMENT DRY STORAGE AREAS,CLEANING EQUIPMENTS MUST BE PROPERLY STORED IN A DESIGNATED AREA.
    • 70. PAS DE RÈGLEMENT SUR L ' ÉLIMINATION
      • The required no smoking signs not posted at the entrance of the food establishment. (a) “No Smoking” signs or the international “No Smoking” symbol, consisting of a pictorial representation of a burning cigarette enclosed in a red circle with a red bar across it, shall be clearly and conspicuously posted in each public place and place of employment where smoking is prohibited by this chapter by the owner, operator, manager, or other person in control of that place. 7-32-020(a).
16. Réinspection des toiles17 avr. 2013

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SIDES OF ALL COOKING EQUIPMENT, TOP OF STOVE, INSIDE BOTTOM OF FRYER, GRILL ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, CLEAN INTERIORS OF REFRIGERATION UNITS AND FREEZERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED DETAIL CLEANING UNDER, AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT; CLEAN AND MAINTAIN.
17. Toiles9 avr. 2013

    8 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • FOUND 1 1/2 LBS OF UNCOOKED FRESH LOOSE OYSTERS IN FREEZER WITH NO SHELLFISH TAG AND 5 LBS OF UNCOOKED FRESH CLAMS IN A MESH BAG WITH NO SHELLFISH TAG AS REQUIRED VERIFYING PROOF OF SOURCE. NO SHELLFISH TAGS ANYWHERE ON PREMISES FOR PREVIOUSLY PURCHASED OYSTERS OR CLAMS. INSTRUCTED THAT SHELLFISH TAGS MUST BE IN PLACE AT ALL TIMES SHELLFISH ARE ON PREMISES AND ONCE DEPLETED THE TAG MUST BE KEPT ON PREMISES IN A FILE FOR 90 DAYS. ITEMS DISGARDED AND DENATURED VALUED AT A TOTAL OF $50.00.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • NO PEST CONTROL LOG BOOK ON PREMISES AS REQUIRED WITH NECESSARY DOCUMENTS INSIDE (MAP, MSDS SHEETS, COPY OF STATE OF ILLINOIS LICENSE). I WAS PRESENTED RECEIPTS FROM JUNE 2012 AND A RECEIPT DATED 8/21/12 WAS POSTED ON A BOARD WITH THE BUSINESS LICENSE. MUST PROVIDE A LOG BOOK WITH A CURRENT RECEIPT OF SERVICE FOR 2013. REAR EXIT DOOR NOT COMPLETELY RODENT PROOF AT BOTTOM AS REQUIRED. A ONE INCH GAP IS AT BOTTOM RIGHT CORNER OF DOOR; MUST RODENT PROOF DOOR.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • NO INSPECTION SUMMARY REPORT POSTED FROM PREVIOUS INSPECTION MADE IN APRIL 2012 AS REQUIRED FOR CUSTOMER VIEW. NO INSPECTION REPORT ON PREMISES AT THIS TIME EITHER. INSTRUCTED TO POST AND MAINTAIN SUMMARY.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • LABEL AND DATE ALL COOKED FOOD ITEMS IN REFRIGERATION UNITS AND MAINTAIN . LABEL BULK STORAGE CONTAINERS IN BASEMENT PREP AREA WITH NAME OF PRODUCT.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SIDES OF ALL COOKING EQUIPMENT, TOP OF STOVE, INSIDE BOTTOM OF FRYER, GRILL ETC. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, CLEAN INTERIORS OF REFRIGERATION UNITS AND FREEZERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS NEED DETAIL CLEANING UNDER, AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT; CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS NEED CLEANING AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT IN BOTH PREP AREAS. CLEAN CEILING VENT TO REMOVE DUST OBSERVED ON VENT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PAINT EXTERIOR OF GREASE RECEPTOR AT THREE COMP SINK IN BASEMENT WHERE RUSTY.
18. Réinspection des licences16 avr. 2012

    0 infraction

19. Licence15 févr. 2012

    9 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Turn on all refrigeration so it can be checked for adequate temperature.
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • There is no exposed hand sink in the basement prep area and dish room. Adequate and convenient hand washing facilities shall be provided for all employees with sanitary soap and towels.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • No certified manager present during inspection. Have a certified manager affiliated with the business present so violations can be shown to someone connected to the business.
    • 24. INSTALLATIONS DE DÉCHETS DE DISSON : PROPRIETES, CONSTRUCTES, PRINCIPALES, INSTALLÉES, LOCÉES ET OPERÉES
      • the 3-compartment sink sprayer has no valve. Install a valve or sprayer head of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.
    • 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. The equipment, sinks, utensils and serving area is dirty; clean, rinse and sanitize everything so the business may be inspected in ready to operate condition.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The exposed metal portion ceiling above the 3-comp sink is damaged and unsanitary. The walls and ceilings shall be in good repair and easily cleaned.
    • 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 have self closing doors.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The fresh air vent covers in the cooking hood are dirty, remove the covers and clean out dirty deposits.
    • 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. Clean and maintain the dusty used equipment and furnishings throughout the premises.