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YOUNG'S RESTAURANT

3949 N ASHLAND AVE, CHICAGO, IL 60613 · Restaurant

Résumé des inspections

YOUNG'S RESTAURANT a été inspecté 27 fois par Chicago Department of Public Health depuis le 21 janvier 2010. La dernière inspection, le 4 juin 2026, a relevé 5 infractions.

3 des 27 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 11 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 10 fois dans 5 inspections distinctes, la plus récente le 4 juin 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 9 fois dans 7 inspections distinctes, la plus récente le 6 mars 2020. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Protection des aliments contre la contaminationRisque élevé

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

    Relevé 7 fois dans 5 inspections distinctes, la plus récente le 10 octobre 2024. Par exemple : CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS

  • 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 6 fois dans 5 inspections distinctes, la plus récente le 4 juin 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 1 mars 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

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.

27 inspections

  1. Réinspection des toiles

    5 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) NO THERMOMETER WAS OBSERVED IN THE BASEMENT REFRIGERATOR. MANAGEMENT INSTRUCTED TO PROVIDE A VISIBLE THERMOMETER INSIDE OF ALL COOLERS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15 OBSERVED A 1/2" GAP ALONG THE SIDE OF THE EXIT DOOR AT THE TOP OF THE BASEMENT STAIRCASE. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.11 OBSERVED FROZEN CRAB RANGOON STORED IN PLASTIC GROCERY BAGS INSIDE OF THE BASEMENT CHEST FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 CLEAN THE BOTTOM OF THE 3-DOOR FREEZER LOCATED ACROSS FROM THE 3-COMPARTMENT SINK IN THE FOOD PREP AREA. CLEAN THE INTERIOR OF THE MICROWAVE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF FOOD HANDLER TRAINING.
  2. Toiles

    6 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO THERMOMETER WAS OBSERVED IN THE BASEMENT REFRIGERATOR. MANAGEMENT INSTRUCTED TO PROVIDE A VISIBLE THERMOMETER INSIDE OF ALL COOLERS.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROX. 70 MOUSE DROPPINGS ON THE FLOOR AND ON THE WOODEN STORAGE PALLETS IN THE BASEMENT STORAGE AREA AND HVAC CLOSET. ALSO OBSERVED APPROX. 30 MOUSE DROPPINGS ON THE FLOOR BENEATH THE 3-COMPARTMENT SINK AND AROUND THE GREASE TRAP IN THE CORNER OF THE DISHWASHING AREA, ON THE PREP TABLE SHELF AND IN THE CARDBOARD CONTAINER USED TO STORE CANNED FOODS NEAR THE REAR EXIT DOOR, AND ON THE FLOOR IN THE CORNER OF THE DRY STORAGE AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A 1/2" GAP ALONG THE SIDE OF THE EXIT DOOR AT THE TOP OF THE BASEMENT STAIRCASE. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED FROZEN CRAB RANGOON STORED IN PLASTIC GROCERY BAGS INSIDE OF THE BASEMENT CHEST FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE BOTTOM OF THE 3-DOOR FREEZER LOCATED ACROSS FROM THE 3-COMPARTMENT SINK IN THE FOOD PREP AREA. CLEAN THE INTERIOR OF THE MICROWAVE.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF FOOD HANDLER TRAINING.
  3. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHINGS SINK IN KITCHEN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR TALL PREP COOLER. MUST PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. FONDS PERSONNELS
      • OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND FOOD STORAGE SHELVING. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  4. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN FRONT BAR/CASHIER AREA TO NOT HAVE A HANDWASHING SIGN AVAILABLE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN APPROPRIATE HANDWASHING SIGNAGE AT ALL HANDSINKS.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED WHITE STANDING COOLER IN BASEMENT PREPARATION AREA TO NOT HAVE A THERMOMETER OR TEMPERATURE MEASURING DEVICE LOCATED IN THE UNIT. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A TEMPERATURE MEASURING DEVICE IN UNIT TO CHECK AMBIENT AIR TEMPERATURE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED FOOD ITEMS, BOXES OF FOOD AND BUCKETS OF SAUCE STORED ON THE FLOOR THROUGHOUT THE PREMISES. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES FROM THE FLOOR.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED SCOOPS USED FOR RICE TO BE STORED IN STAGNANT ROOM TEMPERATURE WATER IN CUP AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE AND STORE ALL IN USE UTENSILS IN APPROPRIATE LOCATION IN BETWEEN USE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • OBSERVED FOOD SERVICE EQUIPMENT STORED BELOW EXPOSED AND NOT PROTECTED WASTEWATER AND SEWAGE WASTE LINES ALONG THE NORTH AND SOUTH WALLS OF THE BASEMENT STORAGE AND PREPARATION AREAS. INSTRUCTED MANAGER TO MOVE ALL ITEMS STORED BELOW ANY EXPOSED AND NOT PROTECTED WASTEWATER AND SEWAGE WASTE LINES, OR TO PROVIDE APPROPRIATE PROTECTION FROM POTENTIAL DRIPS AND SOURCES OF CONTAMINATION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BROKEN GLASS AND TRASH BUILD UP ON THE FLOOR IN THE SIDE CLOSET DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE TRASH AND DEBRIS BUILD UP.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED ALL FOOD HANDLER TRAINING CERTIFICATES ON SITE TO BE EXPIRED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING AND PROOF OF COMPLETION, AND THAT ALL NEW EMPLOYEES COMPLETE TRAINING WITHIN 30 DAYS OF HIRE.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED MANAGER TO BE EXPIRED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO COMPLETE AND MAINTAIN CERTIFIED ALLERGEN TRAINING AND CERTIFICATE.
  5. Plainte

    4 infractions

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED RUSTY AND DIRTY SHELVES INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON-TOXIC FOOD GRADE PAINT AND-OR REPLACE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGHOUT PREMISES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • UTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
  6. Toiles

    4 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA AND BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED KNIVES NOT PROPERLY STORED ON SHELVES ATT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO STORE KNIVES ON KNIFE RACKS OR INSDE CLEAN AND ENCLOSED CABINETS TO PREVENT CONTAMINATION
  7. Toiles

    3 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED SOME COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE/FOOD DEBRIS UNDERNEATH FRYERS. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN KITCHEN FLOOR UNDERNEATH FRYERS.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • OBSERVED DIRT/DUST BUILD UP IN THE LIGHT SHIELD ABOVE THE THREE COMPARTMENT SINK IN KITCHEN. MUST CLEAN AND MAINTAIN CEILING LIGHT.
  8. Toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED NO HAND WASHING SIGNAGE AT THE TWO HAND SINKS IN KITCHEN PREP AREA, HAND SINK IN BASEMENT AND IN WOMEN'S AND MEN'S BATHROOM. MUST PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • NOTED LEAKING PIPE AT THE BOTTOM OF THE 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN AND BASEMENT FOOD PREP/STORAGE AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS.
  9. Réinspection de la plainte

    1 infraction

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14-OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT THE TWO HAND SINKS IN KITCHEN PREP AREA, HAND SINK IN BASEMENT AND IN WOMEN'S AND MEN'S BATHROOM. MUST PROVIDE.
  10. Plainte

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT THE TWO HAND SINKS IN KITCHEN PREP AREA, HAND SINK IN BASEMENT AND IN WOMEN'S AND MEN'S BATHROOM. MUST PROVIDE.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED RAW CHICKEN, RAW PORK, COOKED STEAK AND RAW SHRIMP STORED IN PREP COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE. TEMPERATURE FOR RAW CHICKEN WAS AT 46.4, RAW PORK AT 44.8, COOKED STEAK AT 44.5F AND RAW SHRIMP AT 44.2F. INSTRUCTED MANAGER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LOWER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. FOOD WEIGHS APPROXIMATELY 50 LBS AT A COST OF $125. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED PREP COOLER IN KITCHEN PREP AREA AT AN AMBIENT TEMPERATURE OF 43.7F. INSTRUCTED MANAGER COLD HOLDING UNIT MUST BE AT AN AMBIENT TEMPERATURE OF AT LEAST 41.0F OR LOWER. MANAGER FIXED PREP COOLER ON SITE TO PROPER COLD HOLDING TEMPERATURE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED BOXES OF CHICKEN STACKED ON FLOOR NEAR REAR DOOR. INSTRUCTED TO REMOVE OFF OF FLOOR AND STORE INTO SHELVES IN COLD HOLDING UNIT TO PREVENT CONTAMINATION.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED MANAGER PREPARING FRESH VEGETABLES ON A DINING ROOM TABLE. INSTRUCTED ALL FOOD PREPPING MUST BE PERFORMED IN A FOOD PREPARATION AREA WITH ACCESS TO HAND WASHING SINK AND ON CLEANED AND SANITIZED SURFACES. MANAGER IMMEDIATELY TOOK FOOD IN KITCHEN PREP AREA. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 3-1-2019, REPORT #2268826. #38-OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE KITCHEN REAR EXIT SCREENED DOOR BEING USED. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE SCREENED DOOR TO PREVENT PEST ENTRY. #49-OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE EXTERIOR OF THE GAS STOVE AND THE SIDES OF THE DEEP FRYERS BETWEEN COOKS LINE EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  11. Réinspection de la plainte

    10 infractions

    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • : NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • ALL PREPARED TCS FOODS MUST BE PROPERLY DATE MARKED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE KITCHEN REAR EXIT SCREENED DOOR BEING USED. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE SCREENED DOOR TO PREVENT PEST ENTRY.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED MANAGER PREPARING FRESH VEGETABLES ON A DINING ROOM TABLE. INSTRUCTED ALL FOOD PREPPING MUST BE PERFORMED IN A FOOD PREPARATION AREA WITH ACCESS TO HAND WASHING SINK AND ON CLEANED AND SANITIZED SURFACES.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP TABLES. MUST PROPERLY STORE KNIVES IN BETWEEN USE. MANAGER REMOVED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE EXTERIOR OF THE GAS STOVE AND THE SIDES OF THE DEEP FRYERS BETWEEN COOKS LINE EQUIPMENT.---- INTERIOR AND EXTERIOR OF THE TWO DOOR TALL REACH-IN COOLER LOCATED IN THE DISH ROOM FOUND WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • : OBSERVED DIRTY METAL SHELVING IN THE BASEMENT PREP AREA.----OBSERVED DIRTY INTERIOR OF THE HAND SINK LOCATED AT THE BAR. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD, NEWS PAPER OR TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT THROUGHOUT THE KITCHEN OR IN THE BASEMENT PREP AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND GREASE ON THE FLOORS UNDER THE KITCHEN THREE COMPARTMENT SINK, BEHIND THE DISH ROOM TALL REACH-IN COOLER AND UNDER THE WOK COOKS LINE. MUST CLEAN AND MAINTAIN ALL.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • : MISSING LIGHT SHIELDS ABOVE THE BASEMENT THREE COMPARTMENT SINK AND FLOOR STAND MIXER. MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.
  12. Plainte abrégée

    14 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ ÉCRITE SUR LE SITE. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • AUCUNE PROCÉDURE ÉCRITE DE NETTOYAGE NI AUCUN ÉQUIPEMENT REQUIS POUR UN ÉVÉNEMENT DE VOMITATION OU DE DIARRHEA. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • INADEQUATE HOT WATER TEMPERATURE IN THE WOMAN'S WASHROOM. HOT WATER TEMPERATURE FOUND AT 69.8F. MUST PROVIDE HOT WATER WITH A MINIMUM OF 100F AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED KITCHEN HAND WASHING SINK WITH A COLANDER OF PREPARED CUT CARROTS INSIDE, A PLASTIC BUCKET COVERING THE FAUCETS NOZZLE AND HOT AND COLD HANDLES, LARGE PANS OF COOKED DUMPLINGS COOLING ON TOP OF BUCKETS IN FRONT OF SINK AND BLOCKING ACCESS TO THE SINK. INSTRUCTED A HAND SINK IS FOR HAND WASHING PURPOSES ONLY AND MUST BE ACCESSIBLE AT ALL TIMES. MANAGEMENT REMOVED ALL FOODS AND BUCKET. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE ABOVE VIOLATION #10 FOR CITATION.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED RAW, GROUND PORK BEING STORED ON TOP SHELVING INSIDE TWO DIFFERENT TALL REACH-IN COOLERS DIRECTLY OVER UNCOVERED, READY TO EAT BEAN SPROUTS AND OTHER ASSORTED FRESH LETTUCE AND VEGETABLES. ALSO OBSERVED RAW CHICKEN AND RAW BEEF ON TOP SHELVING DIRECTLY NEXT TO UNCOVERED, PREPARED VEGETABLES IN THE COOKS LINE COOLER. INSTRUCTED TO PROPERLY STORE ALL RAW ANIMAL PRODUCT FOODS. ALL SPROUTS AND VEGETABLES DISCARDED. APPROXIMATELY 20 LBS WITH AN ESTIMATED VALUE OF $40.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • : ALL PREPARED TCS FOODS MUST BE PROPERLY DATE MARKED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE KITCHEN REAR EXIT SCREENED DOOR BEING USED. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE SCREENED DOOR TO PREVENT PEST ENTRY.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED MANAGER PREPARING FRESH VEGETABLES ON A DINING ROOM TABLE. INSTRUCTED ALL FOOD PREPPING MUST BE PERFORMED IN A FOOD PREPARATION AREA WITH ACCESS TO HAND WASHING SINK AND ON CLEANED AND SANITIZED SURFACES.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • : OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP TABLES. MUST PROPERLY STORE KNIVES IN BETWEEN USE. MANAGER REMOVED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DIRTY METAL SHELVING IN THE BASEMENT PREP AREA.----OBSERVED DIRTY INTERIOR OF THE HAND SINK LOCATED AT THE BAR. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD, NEWS PAPER OR TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT THROUGHOUT THE KITCHEN OR IN THE BASEMENT PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE EXTERIOR OF THE GAS STOVE AND THE SIDES OF THE DEEP FRYERS BETWEEN COOKS LINE EQUIPMENT.---- INTERIOR AND EXTERIOR OF THE TWO DOOR TALL REACH-IN COOLER LOCATED IN THE DISH ROOM FOUND WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND GREASE ON THE FLOORS UNDER THE KITCHEN THREE COMPARTMENT SINK, BEHIND THE DISH ROOM TALL REACH-IN COOLER AND UNDER THE WOK COOKS LINE. MUST CLEAN AND MAINTAIN ALL.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • : MISSING LIGHT SHIELDS ABOVE THE BASEMENT THREE COMPARTMENT SINK AND FLOOR STAND MIXER. MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.
  13. Toiles

    17 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • AUCUNE POLITIQUE DE SANTÉ ÉCRITE SUR LE SITE. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • AUCUNE PROCÉDURE ÉCRITE DE NETTOYAGE NI AUCUN ÉQUIPEMENT REQUIS POUR UN ÉVÉNEMENT DE VOMITATION OU DE DIARRHEA. ÇA DOIT SE PRODUIRE. VIOLATION DE LA FONDATION PRIORITAIRE. PAS D'AVIS ÉMIS.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HAND WASHING SINK LOCATED AT THE KITCHEN THREE COMPARTMENT SINK. MUST PROVIDE A HAND WASHING SINK AT THE THREE COMPARTMENT SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED RAW CHICKEN AND RAW BEEF BEING STORED ON SHELVING INSIDE A TALL REACH-IN COOLER DIRECTLY OVER RAW, FRESH VEGETABLES SUCH AS RED PEPPERS, CELERY AND PREPARED SHREDDED CABBAGE. ALSO OBSERVED IN OTHER COOLER RAW PORK STORED ABOVE RAW, CUT CHINESE VEGETABLE. INSTRUCTED TO PROPERLY STORE ALL RAW MEATS. ALL FOODS REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • ALL PREPARED TCS FOODS MUST BE PROPERLY DATE MARKED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO METAL STEM THERMOMETER ON SITE TO CHECK HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO INTERNAL THERMOMETER LOCATED IN THE BASEMENT TALL REACH-IN COOLER. MUST PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE KITCHEN REAR EXIT SCREENED DOOR BEING USED. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE SCREENED DOOR TO PREVENT PEST ENTRY.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP TABLES. MUST PROPERLY STORE KNIVES IN BETWEEN USE. MANAGER REMOVED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED DIRTY METAL SHELVING IN THE BASEMENT PREP AREA.----OBSERVED DIRTY INTERIOR OF THE HAND SINK LOCATED AT THE BAR. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD, NEWS PAPER OR TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT THROUGHOUT THE KITCHEN OR IN THE BASEMENT PREP AREA.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE EXTERIOR OF THE GAS STOVE AND THE SIDES OF THE DEEP FRYERS BETWEEN COOKS LINE EQUIPMENT.---- INTERIOR AND EXTERIOR OF THE TWO DOOR TALL REACH-IN COOLER LOCATED IN THE DISH ROOM FOUND WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • NO GREASE TRAP LOCATED AT THE BAR THREE COMPARTMENT SINK. MUST INSTALL.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND GREASE ON THE FLOORS UNDER THE KITCHEN THREE COMPARTMENT SINK, BEHIND THE DISH ROOM TALL REACH-IN COOLER AND UNDER THE WOK COOKS LINE. MUST CLEAN AND MAINTAIN ALL.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • MISSING LIGHT SHIELDS ABOVE THE BASEMENT THREE COMPARTMENT SINK AND FLOOR STAND MIXER. MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO CERTIFICATES OR PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO CERTIFICATE ON THE PREMISES OR PROOF OF ALLERGEN TRAINING FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  14. Réinspection des toiles

    0 infraction

  15. Toiles

    1 infraction

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 6-26-17 INSPECTION # 2064976. VIOLATION 38. FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE. SERIOUS VIOLATION. 7-42-090.
  16. Toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND SINKS NOT CLEAN AT BASEMEMT. MUST CLEAN AND SANITIZE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT BASEMENT. MUST CLEAN AND SANITIZE.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • FOUND CLUTTER STORED ON FOOD SHELVING UNIT(CLOTHES,ETC.) MUST REMOVE CLUTTER, CLEAN, AND ORGANIZE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  17. Toiles

    5 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST PROPERLY STORE MULTI-USE UTENSILS IN KITCHEN FOOD PREP AREA TO PREVENT CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST INSTALL SPLASH GUARDS BETWEEN FRONT PREP AREA EXPOSED HAND SINKA AND 3-COMPARTMENT SINK. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES. MUST BE SENDED/BLEACHED OR REPLACED. FOUND FOOD ITEMS STORED IN PLASTIC GROCERY BAGS INSIDE 2-DOOR FREEZER IN KITCHEN FOOD PREP AREA.INSTRUCTED TO USE ONLY FOOD GRADE BAGS FOR FOOD STORAGE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED GREASE AND DIRT ON FOOD STORAGE RACKS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT ON TOP AND SIDES ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACE OF ALL REFRIGERATION UNITS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST PROVIDE LIGHT SHIELDS INSIDE 3-DOOR REACH-IN COOLER IN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR IN KITCHEN FOOD PREP AREA.
  18. Toiles

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK FOOD STORAGE CONTAINERS IN KITCHEN FOOD PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CARDBOARDS USED TO LINE SHELVING AND STORED FOOD ON TOP OF IT. MUST REMOVE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DIRT AND GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR SURFACES OF CHEST FREEZERS IN BASEMENT. MUST REMOVE DIRT.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED CRACKED FLOOR TILES IN KITCHEN FOOD PREP AREA INFRONT OF 3-DOOR REACH-IN FREEZER. MUST REPAIR AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED WATER DAMAGED CEILING TILES INSIDE WASHROOMS. MUST REPAIR AND MAINTAIN.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • OBSERVED ITEMS STORED UNDERNEATH 3-COMPARTMENT SINK AT THE FRONT BAR AREA. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR.
  19. Empoisonnement alimentaire présumé

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (RAW BEEF)AT AN IMPROPER TEMPERATURE, 48.5 F STORED IN A BOWL LOCATED ON A PLASTIC BUCKET IN ROOM TEMPERATURE IN PREP AREA. INSTRUCTED MANAGER ON THE PROPER STORAGE OF COLD FOOD, 40F OR BELOW, AND DISCARDED AND DENATURED THE BEEF. CRITICAL VIOLATION 7-38-005(A)
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOODSERVICE MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF, ETC.) ARE PREPARED. A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE BROKEN RUBBER DOOR GASKET ON REACH IN COOLER IN THE PREP AREA. NO USE OF GROCERY BAGS FOR FOOD STORAGE.ALSO CUTTING BOARDS NEED TO BE REPAIRED OR REPLACED. RAW WOOD SHELVES IN THE THE BASEMENT FOR STORAGE. INSTRUCTED MANAGER TO REPLACE GASKET, DISCONTINUE USING GROCERY BAGS AND SEAL RAW WOOD SHELVES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED DIRTY STORAGE RACKS NEXT TO THE FRYER IN THE KITCHEN PREP AREA. INSTRUCTED MANAGER TO CLEAN 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 GREASE ON THE FLOORS UNDER THE STOVE AND FRYERS IN THE PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CEILING TILES IN THE KITCHEN PREP AREA NEED CLEANING OR REPAIRING. WALLS THROUGHOUT THE KITCHEN NEED TO BE CLEANED. CAULKING NEEDED AROUND 3 COMP SINK IN THE KITCHEN PREP AREA. INSTRUCTED MANAGER TO REPAIR, CLEAN AND INSTALL NEW CAULKING.
  20. Empoisonnement alimentaire présumé

    0 infraction

  21. Toiles

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED FOOD DEBRIS AT BAR EXPOSED HANDWASH BOWL AND BAR 3-COMPARTMENT SINK INTERIOR/AROUND WATER HANDLES ALSO OBSERVED GREASE BUILD UP ON VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF SINKS AT BAR AND VENTILATION HOOD.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • BASEMENT 3-COMPARTMENT SINK COLD WATER HANDLE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • PAS DE THREMOMETER POUR LES MANGEOIRES. MANAGER INSTRUCTE POUR PROVIDER ET CALIBRER LE THÉROMÈTRE DE MÉTAUX POUR LES ANIMAUX.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  22. Toiles

    2 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • NO SANITZING SOLUTION USED AT 3-COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING FOOD EQUIPMENT AND FOOD CONTAINERS AND THEN PLACING THEM DIRECTLY IN THE DRYING RACK. 3-COMPARTMENT SINK WAS PROPERLY SET UP FOLLOWING MY REQUEST (WASH,RINSE,SANITIZE 100PPM). ALSO OBSERVED AN EMPLOYEE WASHING KITCHEN CUTLERY IN THE VEGETABLE PREP SINK. INSTRUCTED TO WASH ALL DISHES, UTENSILS, ETC. IN THE 3-COMPARMTENT SINK AT ALL TIMES TO PROPERLY WASH,RINSE, AND SANITIZE. CRITICAL VIOLATION 7-38-030
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN THE FOOD STORAGE RACKS THAT ARE ENCRUSTED WITH FOOD DEBRIS IN THE TWO DOOR REFRIGERATOR.
  23. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN MEAT SLICER, PREP TABLES AND INTERIOR OF COOLERS IN REAR PREP AREA. REMOVE DIRT AND DEBRIS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELDS MISSING INSIDE DOUBLE DOOR COOLER LOCATED IN KITCHEN PREP ARE. MUST PROVIDE.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MISSING THERMOMETER AT PREP DISPLAY COOLER. MUST PROVIDE.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  24. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • MUST DATE AND LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS AND MUST USE FOOD GRADE BAGS TO STORE FOOD IN ALL ICE BOX FREEZERS IN THE BASEMENT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST REPAINT RUSTY GREASE TRAP BOX UNDER 3COMP SINK AT REAR KITCHEN AREA. MUST ALSO DEFROST ICE BOX FREEZERS LOCATED IN THE BASEMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPLACE WATER DAMAGED CEILING TILES AT REAR KITCHEN AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • ALL ITEMS UNDER 3COMP SINK AT FRONT SERVICE BAR AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR AT ALL TIMES (I.E., SODA CASES).
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • MUST PROVIDE AN ICE SCOOPER HOLDER AT ICE MACHINE IN THE FRONT BAR AREA AT ALL TIMES.
  25. Plainte

    6 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. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED WHITE RICE STORED ON TOP PREP TABLE AT TEMP OF 106.3F; COOKED BROWN RICE STORED IN STEAM TABLE AT TEMP OF 120.3F,CHICKEN BROTH STORED IN REACH-IN COOLER AT TEMP OF 106.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED.POUNDS 6, VALUE 5.CRITICAL VIOLATION:7-38-005(A) HOOOO585880-10.
    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING A CUTTING BOARD AND UTENSILS(WHICH WAS UESD TO CUT RAW CHICKEN),WITHOUT USING SANITIZING SOLUTION.INFOMATION GIVEN HOW TO SET UP THREE COMPARTMENT SINK(WASDH, RINSE AND SANITIZE).CRITICAL VIOLATION:7-38-030 HOOOO58580-10
    • 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.REMOVE ALL CARDBOARDS AND NEWS PAPERS USED TO LINE SHEVES, AND STORE FOOD ON TOP OF IT.
    • 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.KEEP FLOOR DRY AND CLEAN IN BASEMENT PREP AREA.ELEVATE ALL ITEMS FROM FLOORS(6" AND ABOVE).
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.PROVIDE STOPPERS FOR BOTH 3 COMPARTMENT SINKS
    • 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.EVERYONE MUST WEAR HAIR RESTRAINANT IN PREP AREA.
  26. Réinspection des toiles

    0 infraction

  27. Toiles

    3 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK.OBSERVED CERTIFIED FOOD HANDLER AND EMPLOYEE WASHING AND RINSING LUNCH PLATES, FOOD CONTAINERS, UTENSILS AND ETC. SINK WAS SET-UP AFTER MY REQUEST(WASH, RINSE AND SANITIZE 100PPM).CRITICAL VIOLATION:7-38-030 HOOOO60429-14
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-2-09, REPORT#147996. (#33)MUST CLEAN AND MAINTAIN MEAT/ VEGETABLE SLICER, INTERIOR AND EXTERIOR SURFACE OF 3 COMPARTMENT SINK BEHIND BAR FRONT AREA; 3 COMPARTMENT SINK IN THE BASEMENT , PREP SHELVES IN THE KITCHEN (NOTED CARDBOARDS LINER WITH GREASE AND FOOD DEBRI), STORAGE RACKS INSIDE REACH-IN COOLERS, INTERIOR OF REACH-IN FREEZER IN THE KITCHEN. (#38) MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR PREP AREA.(#41)MUST REMOVE ALL CLUTTER/UNNECESSARY ARTICLES (EMPTY BOXES, UNUSED EQUIPMENTS, CARDBOARD, BUCKETS, JARS ETC.)IN THE BASEMENT .SERIOUS VIOLATION: 7-42-090 HOOOO60429-14
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED PART OF BASEMENT AREA WITH A PREP TABLE , FOOD SEASONS, LARGE MIXER, FRESH CABBAGE AND CABBAGE MACHINE. INSTRUCTED MANAGER IF AREA IS USED FOR PREP AREA, MUST INSTALL AN EXPOSED HAND SINK, OR REMOVE ALL ITEMS.

Établissements inspectés à proximité

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