Armands Pizzeria

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED FOIL BEING USED AS LINER ON SHELVING UNITS IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE FOIL AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED FLOUR DEBRIS ON FLOOR IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED BACK FLOW PREVENTION DEVICE ON MOP SINK IN POOR REPAIR. REPAIR AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, CORNMEAL, SUGAR ETC)

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR OR REPLACE LOOSE FAUCET HANDLE AT HANDSINK INSIDE THE WASHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE WASHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/DISHWASHING AREA ESPECIALLY UNDER AND BEHIND 4 DOOR REACH-IN COOLER WITH EXCESSIVE DUST AND DRIED FOOD DEBRIS ACCUMULATION AND IN BASEMENT STORAGE AREA.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS WITH EXPIRED PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE EXTERIOR OF THE GREASE TRAP IN THE BASEMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE GREASE ON THE FLOOR OF THE BASEMENT. CLEAN THE WALLS IN THE PIZZA PREP AND REAR FOOD PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INADEQUATE LIGHTING PROVIDED IN THE REAR FOOD PREP AREA AND IN THE GARAGE STORAGE AREA. MUST PROVIDE ADEQUATE LIGHTING IN BOTH AREAS.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY PROVIDED ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED SUPPLIES MISSING FROM VOMIT AND DIARRHEA KIT. MUST PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED NO LABELS ON BULK FOOD CONTAINERS (FLOUR). MUST PROVIDE COMMON NAME ON FOOD CONTAINER TO PROPERLY IDENTIFY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUSTY VENTS INSIDE OF 2-DOOR PREP COOLER. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THREE NON OPERABLE CEILING LIGHTS THROUGHOUT PREP AREA. MUST REPAIR AND REPLACE LIGHT BULBS.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER MUST CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS.

THERMOMETERS PROVIDED & ACCURATE

NO THERMOMETER INSIDE SODA REACH IN COOLER. MUST PROVIDE A WORKING THERMOMETER INSIDE COOLER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

PIZZA PREP COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD SPILLS ON BASEMENT FLOOR AROUND GREASE TRAP. MUST CLEAN BASEMENT FLOOR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

OBSERVED COBWEBS HANGING FROM THE LIGHT FIXTURE ABOVE THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED DUST COVERING THE WALL VENT IN THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED FOOD BUILD UP INSIDE PIZZA PREP COOLER DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN COOLER DOOR GASKETS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

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

MUST PROVIDE LABELS AND DATES FOR THE DESSERTS IN THE COOLERS AND REFRIGERATORS AS WELL AS FOR SMALL PLASTIC CONTAINERS HOLDING VARIOUS PIZZA TOPPINGS.ALL FOODS MUST BE PROPERLY DATED AND LABELED AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD STAFF MUST WEAR PROPER HAIR RESTRAINTS WHILE IN FOOD PREP AREAS. OBSERVED CASHIER HELP OUT IN THE KITCHEN AND WAS NOT WEARING A HAIR RESTRAINT. MUST PROVIDE.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE NEW EMPLOYEE WITH THEIR IDPH FOOD HANDLER'S CERTIFICATION FOR THE NEXT ROUTINE INSPECTION. MANAGER PROVIDED PROOF FOR NEW HIRE.

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

FLOOR NOT CLEAN REAR PREP AREA, INSTRUCTED TO CLEAN DAILY,

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

ATTACHED LIGHT SHIELD NOT CLEAN REAR KITCHEN AREA, INSTRUCTED TO CLEAN DAILY,

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

FOOD DEBRI ON DINNING ROOM FLOOR, INSTRUCTED TO CLEAN,

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

MUST PROVIDE SINK STOPPER FOR THREE COMPARTMENT SINK,

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

VENTILATION COVER IN PREP AREA HAS BUILD UP OF DUST. MUST DETAIL CLEAN COVER.

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

Remains to be corrected by 8/4/2012.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

NO TAG ON THE CLAMS INSIDE THE REACH IN FREEZER AND REACH IN COOLER.AND NO TAG WAS KEPT FOR THE LAST 90 DAYS. INSTRUCTED MANAGER THAT TAG ON THE BAG OF THE CLAMS HAS TO BE KEPT ON THE BAG UNTIL READY TO COOK AND MUST BE KEPT FOR THE LAST 90 DAYS. MAA...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 521341 DATED 4/12/11. #30- PREP FOODS AND DRIED FOOD STORAGE CONTAINERS MUST BE LABELED. #33 -MUST CLEAN SANITIZE COOKING EQUIPMENT,COOLERS AND FREEZER.#42- ALL EMPLOYEES SHALL BE REQUIRED TO USE ...

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

MISSING AND CRACKED FLOOR TILES INSIDE THE GARAGE( BEING USED AS A STORAGE AREA WITH WALK IN COOLER ,REACH IN FREEZZER AND X2 CHEST FREEZER), MUST REPAIR /REPLACE FLOOR TILES.

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

FAN GUARD INSIDE THE 4 DOOR COOLER WITH DUST BUILD UP. MUST CLEAN IN DETAIL AND MAINTAIN.

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

All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS AND DRIED FOOD STORAGE CONTAINERS MUST BE LABELED.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS AND FREEZER.

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. MUST CLEAN FLOOR DRAINS AND FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT.

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 CLEAN FILTERS UNDER HOOD IN KITCHEN.

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. MUST PROVIDE VENTILATION FOR OVEN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER FOUND PRESENT ON PREMISES DURING INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKE...