Antica Pizzeria

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND TWO DOOR REACH-IN COOLER AT AIR TEMP OF 46F TO 48F POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE SAID UNIT: COOKED SASAUGE,FRESH EGGS,GROUND BEEF. COOLER MUST MAINTAIN AIR TEMP OF 40F. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOL...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:GROUND SAUSAGE AT TEMP OF 46.9F TO 47; GROUND BEEF IN SAUCE AT TEMP OF 46.8F;7 DOZEN OF FRESH EGGS AT TEMP OF 46F TO 47; VEGETABLE PUREE SOUP AT TEMP OF 49.3F.FOOD WERE COOKED ON 1-21-17.CLEANED CALA...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZER SOLUTION PROVIDED AT LOW TEMP DISH MACHINE, PRESENTLY 0ppm. SANITIZER CONCENTRATION MUST BE 100ppm. INSTRUCTED TO USE THREE COMPARTMENT SINK:WSH,RINSE AND SANITIZE,100ppm. DISH MACHINE PRESENTLY NOT IN USE.CRITICAL VIOLATION:7-38-030

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

FOUND DRY FOOD AT MEAT SLICER IN PIZZA AREA,INSTRUCTED TO CLEAN AND MAINTAIN.DISH RACK INSIDE THE SCRAPE SINK WITH A BLACK SUBSTANCE ,INSTRUCTED TO CLEAN AND MAINTAIN. BROKEN RUBBER GASKET AT INTERIOR DOORS OF PIZZA DISPLAY/PREP COOLER,INSTRUCTED TO...

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

GRIMES ON WALL TILES UNDER THE DISH MACHINE,INSTRUCTED TO CLEANAND MAINTAIN

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

MISSING LIGHT BULB UNDER THE HOOD,INSTRUCTED TO REPLACE

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

MISSING STOPPERS AT THREE COMPARTMENT SINK.INSTRUCTED TO PROVIDE. BROKEN FAUCET AT THREE COMPARTMENT SINK(FAUCETT IS REPAIRED WITH RUBBER BANDS),REPAIR CAUSE AT SAID FAUCET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

STEM THERMOMETER IS NEEDED TO BE ABLE TO CHECK FOOD TEMPERATURE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.

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

FOUND FLOORS NOT CLEAN UNDER COOKING EQUIPMENT. MUST CLEAN AND SANITIZE.

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

FOUND EXHAUST HOOD NOT CLEAN. MUST CLEAN.

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

NO STOPPERS AT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS (X3) FOR 3-COMPARTMENT SINK.

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

OBSERVED GREASE BUILD UP ON VENTILATION HOOD/HOOD FILTERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTILATION HOOD/HOOD FILTERS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND MULTI USE UTENSILS NOT WRAPPED INSIDE NAPKINS AT DINING AREAS.

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

FOUND LOOSE BRICK TOP CEILING OF BRICK OVEN. MUST REPAIR.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.

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

FOUND FLOORS NOT CLEAN UNDER FIREPLACE.

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

FOUND OUTSIDE HALLWAY AREAS NOT CLEAN. BY FIREWOOD.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATE OF PREPARATION. INSTRUCTED TO LABEL ALL FOOD ITEMS DURING STORAGE. CONSUMER ADVISORY REGARDING CONSUMPTION OF UNDERCOOKED ANIMAL FOODS NOT POSTED. PROVIDED COPY TO ...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED SERVING UTENSILS (PLATES, CUPS, BOWLS ETC)NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS TO PREVENT DUST ACCUMULATION OR CONTAMINATION.

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

NOTED ACCUMULATION OF FOOD DEBRIS INSIDE BOTTOM SHELVING OF UPRIGHT FREEZER BY KITCHEN ENTRANCE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED LEAKAGE AT BACK FLOW PREVENTION DEVICE AT THE MOP SINK, NOTED NO BACK FLOW PREVENTION DEVICE AT THE ESPRESSO MACHINE AT THE FRONT SERVING BAR. INSTRUCTED TO REPLACE THE BACKFLOW PREVENTION DEVICE AT THE MOP SINK AND INSTALL ONE AT THE ESPRESSO ...

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

REPAIR BROKEN MESH FOR THE REAR SCREEN DOOR. PRESENTLY MAIN DOOR IS CLOSED

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT OR COVER WITH PLASTIC OR FO...

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. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON COILS IN DEEP FRYER,INSIDE OVEN ON STOVE,MICROWAVE OVEN INTERIOR AND EXTER...

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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DOUGH MIX AND AT MOP SINK ROOM.

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. INSTRUCTED TO THERMOMETER INSIDE ALL COOLERS.

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. INSTRUCTED TO ORGANIZE CLUTTER IN HOT WATER TANK ...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment,...

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 under cooking equipment, heavy equipment not clean need detailed cleaning(corners), floors under 3 compartment sink,storage shelving n...

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. Use dustless cleaning methods.walls, ceiling in prep areas need cleaning(detailed).

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...