BACCI PIZZA DEARBORN.

FOUND PREVIOUS NON-COMPLIANCE SUMMARY REPORT NOT DISPLAYED/VISIBLE TO VIEWING CUSTOMERS. INSTRUCTED TO ALWAYS HAVE POSTED IN PLAIN VIEWING OF CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)

MUST PROPERLY DATE/LABEL FOOD ITEMS IN WALK IN COOLER THAT HAVE BEEN COOKED/PREPARED OR REMOVE FROM ITS ORIGINAL PACKAGING.

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF DEEP FRYERS AND REACH IN FREEZERS.

MUST ELEVEATE POP IN FRONT PREP AREA 6" OFF THE FLOOR AND DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT.

MUST PROVIDE BIO STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF PRODUCTS.

FOUND 6 SLICES OF PIZZA IN THE DISPLAY HOLDING CASE AT IMPROPER TEMPERATURES. TEMPS. RANGED FROM 119F-130F. INSTRUCTED TO KEEP HOT FOODS HELD AT 140F OR HIGHER AT ALL TIMES. ITEMS WERE DISCARDED VALUED AT $30.OO CRITICAL VIOLATION 7-38-005(A)

FOUND 3-COMP. SINK NOT PROPERLY SET UP AND UTENSILS NOT BEING SANITIZED. EMPLOYEE WAS WASHING UTENSILS FROM A PAN WITH HIS HAND (NO WASH CLOTH), RINSING AND PLACING THEM ON RACK TO DRY WITH OUT SANITIZING. INSTRUCTED TO PROPERLY SET UP SINK AND PROPERLY WASH, RINSE AND SANITIZE. SINK UNABLE TO BE PROPERLY SET UP DUE TO NO STOPPERS. MANAGER SENT EMPLOYEE TO GET STOPPERS. SINK NOW PROPERLY SET UP. CRITICAL VIOLATION 7-38-030

PREVIOUS SERIOUS VIOLATION FROM REPORT #614585 DATED 11/13/11 NOT CORRECTED: 21/1 FOUND N0 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING/PREPARING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO HAVE ORIGINAL CERTIFICATE OR PROOF OF ENROLLMENT IN COURSE AND MANAGER ON SITE AT ALL TIMES. A CERTIFIED MANAGER FROM ANOTHER LOCATION WAS CALLED TO THE SITE AND SHOWED UP AT 3:45PM WHILE REPORT WAS BEING WRITTEN. CRITICAL VIOLATION 7-42-090

FOUND FRONT DOORS (2) NOT RODENT PROOFED (OUTER DOOR 1/2" GAP, INNER DOOR 1"GAP). INSTRUCTED TO RODENT PROOF ONE OR BOTH DOORS. SERIOUS VIOLATION 7-28-030

MUST PROPERLY DATE/LABEL FOOD ITEMS IN WALK IN COOLER THAT HAVE BEEN COOKED/PREPARED OR REMOVE FROM ITS ORIGINAL PACKAGING.

MUST PROVIDE A SPLASH GUARD TO SEPARATE EXPOSED HAND WASHING SINK FROM 3 COMP. SINK.

MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN PIZZA PREP AREA.

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF DEEP FRYERS AND REACH IN FREEZERS.

MUST ELEVEATE POP IN FRONT PREP AREA 6" OFF THE FLOOR AND DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT.

MUST PROVIDE BIO STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF PRODUCTS.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(SAUSAGE, PEPPERONI, BEEF, ETC.) ARE HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDED.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD HANDLER CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS- SAUSAGE, CHICKEN, PEPPERONI- ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER AND CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN UNCLEAN WALLS BY SODA MACHINE.

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 and Regulations of the Board of Health. PREP AREA HANDWASH BOWL(BY WALK IN COOLER) DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.