Beggar'S Pizza

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON SPLASH GUARD ABOVE DIPPER WELL IN THE FRONT PREPARATION AREA. INSTRUCTED TO RELOCATE WIPING CLOTHS AND STORE WIPING CLOTHS IN A DESIGNATED AREA THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTE...

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

OBSERVED NONFOOD-CONTACT SURFACE SCREW IN THE ICE MACHINE TO BE HEAVILY RUSTED AND NO LONGER SMOOTH AND EASILY-CLEANABLE. INSTRUCTED TO REPLACE RUSTED SCREW AND MAINTAIN ALL NONFOOD-CONTACT SURFACES SMOOTH AND EASILY-CLEANABLE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Employees personal items stored on food shelves, instructed to keep away.

IN-USE UTENSILS: PROPERLY STORED

Knives in-use wedged between 2 coolers at front service line, instructed to keep utensils on a clean surface.

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

Using disposable cups as a scoop, instructed to use proper utensils.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Fan covers in walk-in cooler with dust build-up noted, instructed to clean and maintain.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 OBSERVED DAMAGED FLOOR TILES THROUGHOUT THE REAR FOOD PREP AND DISH AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE INSPECTION TIME WAS 0 PPM. EQUIPMENT MUST BE PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNT...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO QUAT CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD DEBRIS AND PAPER THROUGHOUT THE FLOORS OF THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLES IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DAMAGED FLOOR TILES THROUGHOUT THE REAR FOOD PREP AND DISH AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND NO HAND WASHING SIGNAGE AT FRONT FOOD DISPENSING/FOOD PREPARATION AREA HANF WASHING SINK. INSTRUCTED MANAGER TO PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND A MINIMAL AMOUNT OF BLACK MOLD LIKE SUBSTANCE INSIDE TOP INTERIOR OF ICE MACHINE BEHIND PANEL. INSTURCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING AT 0 PPM. MUST PROVIDE ADEQUATE SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FOUND 1/4 INCH GAP UNDERNEATH FRONT ENTRANCE DOOR. INSTRUCTED MANAGER TO PROVIDE CLOSED TIGHT FITTING DOOR AT ALL TIMES.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

FOUND GARBAGE RECEPTACLES OVERFLOWING. INSTRUCTED MANAGER TO PROVIDE CLOSED TIGHT FITTING GARBAGE RECEPTACLES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN STALLS OF WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED LOOSE FOOD DEBRIS ON FLOORS THROUGHOUT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, PREP TABLES AND COOKIBG EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND/OR DUST BUILDUP. MUST MAINTAIN AT ALL TIMES.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 1/4INCH GAP ON REAR DOOR WHERE DELIVERIES ARE RECEIVED AND GARBAGE RECEPTACLES ARE LOCATED. INSTRUCTED TO PROVIDE ADEQUATE DOOR SWEEP TO PREVENT PEST ENTRY.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DRIED FOOD DEBRIS ON EQUIPMENT LOCATED IN BAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED TRASH AND FOOD DEBRIS ON FLOORS IN BAR UNDER EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED EMPLOYEE WITH A OPEN DRINKING CONTAINER IN THE PREP AREA, DURING PREP. INSTRUCTED TO USE A CLOSED DRINKING CONTAINER TO PREVENT FOOD CONTAMINATION, AND MAINTAIN.

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE METAL STEM THERMOMETER ONSITE TO ENSURE ACCURATE TEMPERATURES ON HOT AND COLD FOODS, INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST PROVIDE INGREDIENT LABELS ON COOKIES BEING SOLD AT THE FRONT COUNTER, INSTRUCTED TO MAINTAIN.

PERSONAL CLEANLINESS

EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD IN PREP AREAS. INSTRUCTED TO MAINTAIN.

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

MUST INSTALL THRESHOLD ON EXIT DOOR LOCATED WHERE THE GARBAGE DUMPSTER ARE STORED. ALSO, AT DOOR ADJACENT TO COMMON AREA OF THE BUILDING. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT PREMISES, INSTRUCTED TO MAINTAIN.

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

Improper hygienic practices. Observed food handler enter front salad station prep area, touch face with both hands, then put on single use gloves, next prepped pizza boxes and then prepped/handled 2 slices of pizza for customer/s. Food handler fai...

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

Observed broken plastic shield attached to ice cream station. Instructed manager to repair and maintain at all times.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed no visible thermometers in reach in coolers located in front and rear prep areas. Instructed manager to provide. Maintain at all times.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed no visible thermometers in reach in coolers located in front and rear prep areas. Instructed manager to provide. Maintain at all times.

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

Observed previous minor violations from report # 2059772, date: 06/07/2017, not corrected. #35 Observed peeling paint on wall behind dish rack (side of pizza oven). Must remove peeling paint/repair and make smooth and easily cleanable. Must mai...

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

Observed no labels on prepackaged condiments, Italian dressing, hot peppers, Parmesan cheese, located in 2 drawer cooler at front pizza station. All items were for on sale to public with, no labels. Instructed manager to provide labels. Maintain at ...

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

Observed black mold like substance embedded in caulking at 1 compartment sink in rear dish washing area. Instructed manager to remove and reseal. Maintain at all times.

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

Observed small leak at wall mounted back flow preventive device located in dish washing area above utility sink. Instructed manager to repair and maintain at all times.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed no visible thermometers in reach in coolers located in front and rear prep areas. Instructed manager to provide. Maintain at all times.

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

Observed beverage inventory stored on floor in front beverage closet. Instructed manager to elevate inventory items at least 6 inches off the floor. Maintain at all times.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Observed dish towel drying on edge of exposed hand sink in front bar area. Instructed manager to store towels in designated sanitizing solution between tasks. Maintain at all times.

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

Observed excessive food debris in large gaps between tiles in prep area near pizza oven. Must remove food debris from gaps and detail clean. Must regrout the floor in this area to make smooth and easily cleanable. Must maintain same.

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

Observed peeling paint on wall behind dish rack (side of pizza oven). Must remove peeling paint/repair and make smooth and easily cleanable. Must maintain same.

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

Observed food handlers in front prep area without proper hair restraints. All food handlers must have proper hair restraints (hats, hairnet, bandanas, etc.) while in prep area.

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

OBSERVED SAUCE AND FLOUR COATING THE PIZZA PADDLES IN USE NEAR THE PIZZA OVEN. INSTRUCTED TO CLEAN THE PADDLES.

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

OBSERVED THE DISPOSABLE FORKS IN THE DINING ROOM STORED SUCH THAT THE USE END IS PRESENTED TO THE CONSUMER. INSTRUCTED TO STORE SINGLE SERVICE ARTICLES IN A MANNER THAT PRESENTS THE HANDLE TO THE CONSUMER.

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

OBSERVED ACCUMULATION OF FOOD DEBRIS AND MOISTURE BEHIND THE THREE COMPARTMENT SINK GREASE TRAP. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THE FRONT SERVICE LINE HANDSINK IS AT RISK OF SPLASHING INTO THE GELATO SCOOP WELL WHEN USED (LESS THAN 6 INCHES AWAY TO THE LEFT). INSTRUCTED TO INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THIS HANDSINK.

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

OBSERVED EMPLOYEE BELONGINGS (JACKETS, PURSES) BEING STORED AMONG RESTAURANT FOOD IN THE BAR AND IN THE DRY STORAGE AREA. INSTRUCTED TO STORE EMPLOYEE BELONGINGS SEPARATELY FROM RESTAURANT FOOD AND EQUIPMENT.

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

DETAIL CLEAN THE INTERIOR OF FRYERS AND REMOVE DUST AND GREASE BUILD UP.

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

MUST REPAIR THE BROKEN FLOOR TILES NOTED IN THE WALK IN COOLER. MUST DETAIL CLEAN THE FLOORS IN PREP AND DISH WASHING AREAS.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

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

NO SANITIZING SOLUTION REGISTERING DURING THE FINAL RINSE CYCLE AT THE BAR DISH MACHINE. NOTED DISHES ON THE INTERIOR OF THE DISH MACHINE BEING WASHED IN THE LOW TEMPERATURE DISH MACHINE BEHIND THE BAR WITHOUT THE PROPER SANITIZING SOLUTION REGISTER...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EMPLOYEE HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED NO COLD WATER AT THE HAND SINK IN THE DISH WASHING AREA. NOTED THE WATER TEMPERATURE AT 136 DEGREES F. MUST REPAIR AND PROVIDE COLD RUNNING WATER TO ALLOW PROPER HAND WASHING. CRITICA...

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

DETAIL CLEAN THE INTERIOR OF FRYERS AND REMOVE DUST AND GREASE BUILD UP.

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

MUST REPAIR THE BROKEN FLOOR TILES NOTED IN THE WALK IN COOLER. MUST DETAIL CLEAN THE FLOORS IN PREP AND DISH WASHING AREAS.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.

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

OBSERVED FOODHANDLERS AT FRONT PREP AREA NOT WASHING HANDS AND USING SANITIZING SOLUTION ONLY. INSTRUCTED ON PROPER HANDWASHING WITH SOAP AND WATER. CRITICAL VIOLATION 7-38-010(A).

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

OBSERVED SEWAGE BACKING UP FROM FLOOR DRAIN, EXPOSED HAND WASH SINK AT REAR AND SLOP SINK AT REAR DISH ROOM WITH WASTEWATER BACKING UP FROM FILTER OF DISH MACHINE ON TO FLOOR ADJACENT TO REAR PREP AREA. MUST REPAIR. CRITICAL VIOLATION 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND WASH SINK AT REAR DISH ROOM AREA CLOGGED AND UNACCESSIBLE FOR HAND WASHING. MUST REPAIR. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED PREPARED PIZZA ON STORAGE RACK ADJACENT TO DISHROOM AND DISHMACHINE, NOT PROTECTED WHERE WASTEWATER ON FLOOR IS BEING TRACKED,AND SPLASHING THROUGH THE AREA. SERIOUS VIOLATION 7-38-005(A).

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

REAR EXTERIOR DOORS NOT RODENT PROOF WITH OPENING/GAP AT BOTTOM. MUST RODENT PROOF. SERIOUS VIOLATION 7-38-020.

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

ALL FOOD CONTAINERS IN WALK-IN, REACH-IN COOLERS THUR OUT NEEDS LABLES AND DATES.

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

CUTTING BOARD AT REAR PREP AREA HAS DEEP GROOVES. MUST REPAIR/REPLACE. GASKET OF 2-DOOR FREEZER, SIDE PREP COOLER, AND FRONT REFRIGRATION UNIT NEED GASKET. IN POOR REPAIR. MUST REPAIR.

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

CLEAN/SANITIZE REAR EXPOSED HAND WASH SINK, ALL CONTACT SURFACES AND EQUIPMENT AT REAR DISH ROOM. DETAIL CLEAN INTERIOR OF ALL REACH-IN COOLERS/FREEZERS THROUGHOUT.FRYERS,REACH IN COOLER WALK IN COOLER NEEDS DETAIL CLEANING.GASKET ON DOOR MOP SINK,HO...

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

REMOVE STANDING WATER AT REAR DISHROOM, CLEAN/SANITIZE FLOORS THROURHOUT.

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

CLEAN CEILING TILES/LIGHT PANELS OF DUST BUILD-UP WHERE NECESSARY.WALK IN FAN COVER.

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

EXPOSED HAND WASH SINK NEEDED AT FRONT AREA WHERE CUSTOMERS ARE BEING SERVED FOOD AND SCOOPED ICE CREAM. MUST PROVIDE. FOUND LOW WATER PRESSURE, AT REAR EXPOSED HAND WASH SINK IN REAR. MUST BRING UP TO CITY PRESSURE.

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

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS IN PREP AREAS, STORAGE ROOM, WALK IN COOLER & FREEZER, DISH WASHING AREA AND THE BAR.

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

NOTED LIGHT SHIELD IN WALK IN FREEZER IN POOR REPAIR. MUST FIX AND MAINTAIN.

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

NOTED LEAK AT THE BASE OF THE FAUCET OF THE 1 COMP SINK. MUST REPAIR AND MAINTAIN.

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. MUST DETAIL CLEAN INTERIOR OF FRYERS AND GRILL TO REMOVE FOOD DEBRIS AND GREASE BUILD-UP.

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 FLOORS AT MAIN PIZZA PREP AREA AND COOKING LINE TO REMOVE CRUMBS AND FOOD DEBRIS.

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 AND SANITIZE WALL AND CEILING AT PIZZA PREP AREA TO REMOVE DRIED UP PIZZA SAUCE.

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...

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

A KNIFE WITH A BROKEN PLASTIC HANDLE IN THE KITCHEN NEEDS TO BE DISCARDED AND REPLACED WITH A SANITARY UTENSIL.

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. THE HANDLES OF THE LOWBOY PREP COOLERS AND PIZZA PREP PRINYERS ARE FULL OF FOOD BUILDUP. WASH, RINSE AND SANITIZE AL...

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. MOVE THE KNIVES TO A SANITARY HOLDER NOT WEDGED BEHIND THE DISHROOM SHELVING AND THE WALL.

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. INSTALL ADDITIONAL LIGHTING IN THE WALK IN COOLER.

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. Observed a foodhandler at front serving line, eat...

* 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. Must have on premises a City of Chgo Sanitation certificate holder, while P.H.F is prepared, handled, served.

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. Cutting boards with deep/dark grooves must be sanded/bleached to make smooth/easily cleanable.

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. Dusty ceiling vents in rear prep area & filters at hood of cooking equipment must be kept clean.

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...