FAIL
Risk 1 (High)
AU CHEVAL Fails Health Inspection - Chicago Restaurant
December 16, 2021
Suspected Food Poisoning
License #2120653
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #25
MINOR
Violation Details
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED INCORRECT CONSUMER ADVISORY ON MENUS. ADVISED MUST PROVIDE MISSING FOOTNOTE FOR ITEMS THE CONSUMER ADVISORY REFERS (BURGERS, EGGS, FOIE GRAS, ETC.). PRIORITY FOUNDATION VIOLATION 7-38-005.
Why This Matters
Dirty surfaces attract pests and can contaminate food indirectly.
Food Code Requirement
Non-food contact surfaces must be kept clean.
Specific Requirements
Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.
CDPH Food Code: Section 4-601.11(C)
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED UTENSILS (SERVING PLATES, PLATES, ETC.) SITTING ON BAR TOP WITH BAR STOOLS. OBSERVED FULL KITCHEN IN BAR AREA WITHOUT BARRIER FROM CUSTOMER SEATING AT BAR. MUST PROVIDE A NON-POROUS BARRIER BETWEEN UTENSILS/PREP AREA AND CUSTOMERS. BARRIER MUST BE SMOOTH AND EASILY CLEANABLE. PRORITY FOUNDATION VIOLATION 7-38-002.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED UTENSILS (SERVING PLATES, PLATES, ETC.) SITTING ON BAR TOP WITH BAR STOOLS. OBSERVED FULL KITCHEN IN BAR AREA WITHOUT BARRIER FROM CUSTOMER SEATING AT BAR. MUST PROVIDE A NON-POROUS BARRIER BETWEEN UTENSILS/PREP AREA AND CUSTOMERS. BARRIER MUST BE SMOOTH AND EASILY CLEANABLE. PRORITY FOUNDATION VIOLATION 7-38-002.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection