Apart Pizza Company Chicago

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE WATERLINES. MUST PROVIDE.

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

FLOOR TILES CRACKED/MISSING IN FRONT OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR/REPLACE ALL DAMAGED FLOOR TILES.

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

FOUND A PREVIOUS MINOR VIOLATION NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1375218, DATED NOVEMBER 5, 2013. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING #32- NOTED GREASE TRAP LEAKING AND PRODUCING AN OFFENSIVE ODOR. INSRTUCTED TO CLEAN INTERI...

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

REPAIR SLOW LEAK AT THE FAUCET HEAD OF THE REAR PREP HANDWASHING SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE COOLER AT THE PIZZA PREP TABLE TO BE IMPROPER AT 45.8F. INSTRUCTED NOT TO USE SERVICE COOLER UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS ATTAINED. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURE. EQUIPMENT ...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER INSIDE SERVICE COOLER AT THE PIZZA PREP TABLE BETWEEN 44F TO 55F:- GROUND BEEF 47.9F, COOKED HAM 46.3F, PEPPERONI 47.2F, TOMATO(SLICED)44.1F, MOZZARELLA CHEE...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED NO COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK OF THE PREP AREA. MANAGER STATES COLD WATER IS TURNED OFF FROM THE MAIN WATER SWITCH BECAUSE THERE IS A PROBLEM. HOWEVER WHEN THE SWITCH WAS TURNED ON, COLD WATER STARTED RUNNING THEN GRADUALL...

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

NOTED GREASE TRAP LEAKING AND PRODUCING AN OFFENSIVE ODOR.INSTRUCTED TO CLEAN INTERIOR OF GREASE TRAP AND MAINTAIN.

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

REPLACE MISSING FLOOR TILE IN FRONT OF FRONT COUNTER, UNDER THE RUBBER MAT, ALSO IN WALK-IN COOLER.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT WATER PROVIDED AT WASH BOWL INSIDE THE WASHROOM, USED FOR STAFF. PRESENT TEMPERATURE 69.7F TO 70.5F. ALSO COLD WATER VALVE WAS TURNED OFF DUE TO NOT ABLE TO OBTAIN HOT WATER AT THAT SINK. THREE COMPARTMENT SINK AND EXPOSED HAND SINK BOTH HAVE ...

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

REPLACE BROKEN RUBBER GASKET AT DISPLAY PREP COOLER PIZZA AREA.

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

REPLACE BROKEN LID AT CHEST FREEZER BY THE 4 COMPARTMENT SINK

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

REPLACE MISSING FLOOR TILE IN FRONT OF FRONT COUNTER UNDER THE RUBBER MATT,ALSO IN WALK-IN COOLER.

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. MUST INVERT CLEAN UTENSILS ON SHELVING UNITS.

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 DEBRIS ON 1COMP.SINK.

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 ELEVATE FOOD PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.

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. INSTUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE AL...

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 REMOVE CLUTTER FROM TOP OF ICE AND ...

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.above violation has been corrected at this time of license reinspection on 5/28/2010.

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...

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 coller shelving, s...

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 heavy equipment, cooking equipment, storage shelving not clean need cleaning(corners).floors in bsmt need cleaning.

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.ceiling in prep area had peeling paint/plaster, shall be repair. missing cove molding in prep areas, storage area shall be provided.exposed raw wood on w...

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...