Atino'S Pizza

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

Previous serious violation, report #1277216, dated 06-11-2012: Evidence of rodent activity found on premises. Observed mice droppings along south wall behind clutter-approximately 20 plus. In rear on right side of hot water tank 20 plus mice dropping...

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

See violation #14.

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

Foods inside coolers and freezers not labeled or dated. Instructed to label and date all foods not in original containers.

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

Gaskets not maintained at prep cooler. Instructed to replace worn cooler gaskets. Grease trap not maintained at three compartment sink. Instructed to apply non-toxic sealant. Cutting boards not maintained on prep counters. Instructed to replace...

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

Can opener attached to prep table, cutting baords, exhaust hood and filters, prep table, cooking equipment, pizza tray rack, sinks, exterior coolers, storage shelves, utensils, freezers, interior of coolers and storage racks not cleaned. Instructed t...

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Light and ventilation covers not cleaned. Instructed to detail clean. Baseboards not sealed along wallbase through-out. Instructed to seal gaps and install rubber coving along walls. Wall behind three compartment sink and behind pizza prep coo...

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

Faucet not maintained at three compartment sink. Instructed to replace hot water handle.

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

Unnecessary clutter in rear of premises. Instructed to remove all unused articles and detail clean areas.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

Observed bare hand contact with ready to eat foods. Observed manager prepare hot dog for customers and manager used his bare hands with ready to eat contamints-diced onions, sliced tomatoes. Instructed manager bare hand contact with ready-to-eat food...

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

Hand washing facilities not provided with liquid soap. Exposed hand sink in prep area and hand sink in toilet room not provided with liquid soap for proper hand washing. Instructed manager that hand soap must be provided at sink at all times of opera...

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

Evidence of rodent activity found on premises. Observed mice droppings behind deep freezer chest-approximately 30, along south wall behind clutter-approximately 20 plus. Instructed to remove all rodent activity, detail clean areas and premises servic...

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

Gaskets not maintained at prep cooler. Instructed to replace worn cooler gaskets.

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

Can opener attached to prep table, cutting baords, exhaust hood and filters, prep table, cooking equipment, interior of coolers and storage racks not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Light and ventilation covers not cleaned. Instructed to detail clean. Baseboards not sealed along wallbase through-out. Instructed to seal gaps and install rubber coving along walls.

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

Unnecessary clutter in rear of premises. Instructed to remove all unused articles and detail clean areas.

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 AND MAINTAIN INTERIOR SURFACES OF MOPSINK.

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 REPLACE MISSING FLOOR BASEBOARD IN FRONT AND IN REAR AREA. MUST RESEAL UNSEALED FLOOR BASEBOARD BY PIZZA PREP COOLER.

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. NOTED WALLS AROUND 3 COMPARTMENT SINK IN POOR REPAIR (PAINT STARTS PEELING). INSTRUCTED TO FIX.

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 PROVIDE THERMOMETER INSIDE PIZZA PREP C...

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 CLEAN AND MAINTAIN REAR OUTSIDE ARE...

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

All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD (GYRO OR MEAT ROLL) ON A BROILER SPIT AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND SERVICE. NOTED AN INTERNAL TEMPERATURE OF 51.3F AND EXTE...

* 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. FOUND NO CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED ON SITE. INSTRUCTED MANAGEMENT, A CERTIFIED FOOD MANA...

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. NOTED SINGLE SERVICE FOOD CONTAINER NOT PROPERLY ST...

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. NOTED PEELING PAINT INSIDE SODA DISPLAY COOLER. INSTRUCTED TO REMOVE. ---- MUST REPAIR BROKEN RUBBER GASKET AROUND REAC...

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 MANAGER TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, COOKING EQUIPME...

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 FLOORS THROUGHOUT PREMISES (PREP/KITCHEN AND DINING AREA) WITH HEAVY DUST AND DRIED FOOD/GREASE DEBRIS ACCUMULATION ESPE...

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. NOTED DRIED FOOD AND GREASE SPILLS ON WALLS THROUGHOUT PREP/COOKING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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 ACCURATE THERMOMETER VISIBLE INSIDE 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. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICL...