Le Fleur De Lis

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

PAINT FLOORS IN LIGHT COLOR IN REAR STORAGE AREA (CHIPPED PAINT). FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE MISSING OUTLET COVER ON WALL IN REAR PREP AND DINING AREAS. SEAL OPENINGS AROUND OUTLETS ALONG WALLS IN DINING AREA. REMOVE PEELING PAINT ON WALLS IN DINING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

EXTEND WASTE LINE OF REACH-IN COOLER TO FLOOR DRAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

IMPROPER TEMPERATURE OF REACH-IN COOLER 49.6F. INSTRUCTED MANAGER TO REPAIR COOLER AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

IMPROPER TEMPERATURE OF RAW CHICKEN 49.3F AND FISH 49.9F STORED IN REACH-IN COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST BE 40F OR BELOW. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

WEST DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #673280 ON 1-24-12. 32 FOUND INTERIOR OF COOLERS NOT CLEAN. 33 CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, STEAM TABLES, FRYERS, F...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND INTERIOR OF COOLERS NOT CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, STEAM TABLES, FRYERS, FRYER CABINETS, COOKING EQUIPMENT, SINKS, VENTILATION HOOD (FOOD DEBRIS, GREASE BUILDUP).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REPLACE ALL DAMAGED AND MISSING FLOOR TILES IN KITCHEN. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE ALL STOCK, POP DISPENSER UNITS, ETC OF FLOOR IN STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS (SPILLS, STAINS, ETC). REPLACE MISSING OUTLET COVER ON WALL IN REAR PREP AREA. SEAL OPENINGS AROUND OUTLETS ALONG NORTH WALL IN DINING AREA. REMOVE PEELING PAINT ON WALLS IN DINING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING DRAINPIPE ON 3-COMP SINK AND PROVIDE ADEQUATE STOPPERS. FOUND HANDLE AT SINK LOOSE AT MEN EMPLOYEE RESTROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. ORGANIZE ALL STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ICE SCOOP AND WASHCLOTHS IN SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND INTERIOR OF COOLERS NOT CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, HOLDING UNITS, STEAM TABLES, FRYERS, FRYER CABINETS...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE ALL DAMAGED AND MISSING FLOOR TILES IN KITCHEN. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AN...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS (SPILLS, STAINS, ETC)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLE...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROPERLY STORE ICE SCOOP AND WASHCLOTHS IN SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND INTERIOR OF COOLERS NOT CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT SWEPT AT REAR STORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND HANDLE AT SINK LOOSE AT MEN'S EMPLOYEE RESTROOM.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 10LBS OF COOKED RICE AND 6LBS OF COOKED MASHED POTATOES AT IMROPER TEMPERATURES RANGING BEWTWEEN 65-102 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP OR SANITARY HAND DRYING DEVICE AT BAR EXPOSED HAND BOWL AND NO SANITARY HAND DRYING DEVICE AT EXPOSED HAND BOWL IN PREP AREA. ALSO,HAND WASHING FACILITIES NOT READILY ACCESSIBLE. FOUND EXPOSED HAND BOWL BEHIND FRONT BAR OBSTRUCTED BY A CUTT...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS AND REMOVE FOOD DEBRIS. MUST SEAL ALL OPENINGS ALONG FLOOR BASES IN DINING AREA AND THROUGHOUT ALL REAR STORAGE AREAS. MUST REPAINT FLOORS WHERE PEELING IN REAR STORAGE AREAS AND MAKE SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK UNDER ONE COMPARMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER FROM REAR STORAGE AREAS AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR TO PREVENT INSECT AND RODENT HARBORAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. WALK IN COOLER HAS AN IMPROPER INTERNAL TEMPERATURE RANGING BETWEEN 48-52 DEGREES F. MUST REPAIR OR ADJUS...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 57 LBS OF CHEESE,CRAWFISH TAIL MEAT,RIB EYE STEAKS AND UNSALTED BUTTER AT IMPROPER TEMPERATURES RANGING...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

MUST TURN ALL COOLERS AND HOT HOLDING EQUIPMENT ON TO VERIFY THAT THEY WORK PROPERLY AND MAINTAIN 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. 7-38-005A

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

MUST INSTALL A WASHBOWL IN MENS WASHROOM WITH HOT AND COLD RUNNING WATER. (COMPLETELY INSTALL INCLUDING FAUCET HANDLES)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND EXIT DOORS ON SITE NOT INSECT AND RODENT PROOF AND NO PEST CONTROL LOG BOOK AVAILABLE. MUST SEAL DOORS AROUND ALL FOUR SIDES AND MAKE INSECT AND RODENT PROOF. (SEAL RIGHT SIDE OF SIDE DOOR AND SMALL OPENINGS ALONG BOTTOM OF FRONT DOOR)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN INTERIOR OF ALL COOLERS, OVENS AND SINKS AND REMOVE DIRT,GRIME AND OTHER DEBRIS. ALSO DETAIL CLEAN INTERIOR OF ICE MACHINE AND TOILETS IN WASHROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST PROPERLY EXTEND THE STEAM TABLE WASTE LINE OVER A FLOOR DRAIN. (OPEN DRAIN AND PROVIDE A DRAIN COVER) FINISH INSTALLING SODA LINES IN PREP AREA WITH PROPER BACK FLOW DEVICE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE ALL EXTREME CLUTTER FROM REAR HALLWAY,PREP AND STORAGE AREAS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR AND REMOVE ALL UNUSED EQUIPMENT. MUST PROVIDE MORE ADEQUATE SHELVING RACKS ON SITE TO STORE DRY GOODS AND PAPER PRODUCTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST TURN ALL COOLERS AND HOT HOLDING EQUIPMENT ON TO VERIFY THAT THEY WORK PROPERLY AND MAINTAIN 40 DEGRE...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER ON SITE AT THIS TIME. MUST PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST INSTALL A WASHBOWL IN MENS WASHROOM WITH HOT AND COLD RUNNING WATER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. FO...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE PEELING PAINT FROM CEILING ON INTERIOR OF WALK IN FREEZER AND REPAINT. MUST PROVIDE SHELVES ON INTERIOR ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR OF ALL COOLERS, OVENS AND SINKS AND REMOVE DIRT,GRIME AND OTHER DEBRIS. ALSO DETAIL CLEA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ON INTERIOR OF WALK IN COOLER AND IN REAR HALLWAY NOT SMOOTH AND EASILY CLEANABLE. MUST MAKE FLOORS SMOOTH AND EASILY CLEANABLE. ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS IN EXPOSED BRICK BETWEEN WASHROOMS AND ALSO SEAL WITH A NON TOXIC SEALANT TO MAKE SMOOTH AND EASILY CLEANABLE. MUST SEAL OPENINGS IN CEILING ABOVE WALK IN COOLE...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE MORE ADEQUATE LIGHTING OVER REAR PREP AND DISHWASHING ARE...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE ON WASHROOM DOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A THERMOMETER FOR THE INTERIOR OF ALL CO...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. MUST REMOVE ALL EXTREME CLUTTER FROM REAR HALLWAY...