D'AGOSTINO'S II.

FOUND NO HANDWASHING SINK LOCATED IN FRONT FOOD PREPRATION AREA WHERE PIZZA SLICE HOT HOLDIG UNIT IS LOCATED AND ON PIZZA LINE. ONLY NOTED ONE HANDWASHING SINK IN WAREWASHING AREA. A HANDWASHING SINK shall be located To allow convenient use by EMPLOYEES in all FOOD preparation, FOOD dispensing, and WAREWASHING areas. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SINK IN CONVENIENT USE OF FOOD PREPARATION. PRIORITY FOUNDATION VIOLATION.

FOUND READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: COOKED LASAGNA HELD FOR 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED MANAGER TO PROVIDE DISCARD DATE. INSTRUCTED MANAGER TO PROVIDE DISCARD DATE FOR ALL READY TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED

MUST REPAIR LEAKY FAUCET AT 3-COMP SINK IN BASEMENT PREP AREA. INSTRUCTED TO MAINTAIN.

ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

OBSERVED A PINK & BLACK SLIME LIKE SUBSTANCES ON THE INTERIOR PANELS OF THE ICE MACHINE, LOCATED IN THE BASEMENT. SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCARD ICE AND CLEAN AFFECTED AREAS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

OBSERVED THE FOLLOWING COLD TCS FOODS AT IMPROPER TEMPERATURES IN A PREP COOLER ACROSS FROM THE GRILL; 2 LBS OF BRISKET, 57F, VALUED AT $8 5 LBS OF HAMBURGER, 56F, VALUED AT $10 5 LBS OF SLICED TOMATOES, 54F, VALUED AT $5 2 LBS OF SLICED TURKEY, 55F, VALUED AT $5 5 LBS OF RANCH DRESSING, 54F, VALUED AT $20 3 LBS OF ITALIAN BEEF, 59F, VALUED AT $10 2 LBS OF BACON, 57F, VALUED AT $3 5 LBS OF PORK, 55F, VALUED AT $15 8 LBS OF CHICKEN, 55F, VALUED AT $25 3 LBS OF DELI MEAT, 56F, VALUED AT $5 MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD COLD TCS/RTE FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

OBSERVED PREP COOLER AT AN INADEQUATE COLD TEMPERATURE OF 56F WITH TCS/RTE INSIDE. INSTRUCTED TO DISCONTINUE USING COOLER UNTIL SERVICED AND MAINTAINING A COLD TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

MUST DETAIL CLEAN GREASE ACCUMULATION FROM STOVE, GRILL, AND FRYER, INSTRUCTED TO CLEAN AND MAINTAIN.

MUST REPAIR LEAKY FAUCET AT 3-COMP SINK IN BASEMENT PREP AREA. INSTRUCTED TO MAINTAIN.

MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS THROUGHOUT PREP, BAR, AND BASEMENT PREP AREAS. INSTRUCTED TO MAINTAIN.

MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD FILTERS, INSTRUCTED TO MAINTAIN.

FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.

ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

OBSERVERD THE FRONT PREP PIZZA COOLER WITH AN AMBIENT TEMP OF 54.9F. INSTRUCTED MANAGER THAT SAID COOLER MUST HOLD/MAINTAINING THE PROPER AMBIENT TEMPERATURE OF 40F OR BELOW. THIS COOLER HOLD POTENTIALLY HAZARDOUS FOODS. ALL FOOD ITEMS HAVE BEEN REMOVED AND COOLER TAGGED AND HELD FOR INSPECTION UNTIL WORKING PROPERLY. CRITICAL CITATION ISSUED #7-38-005(A).

OBSERVED VARIOUS POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURE INSIDE THE FRONT PREP PIZZA COOLER SUCH AS: ITALIAN SAUSAGE AT 50.4F, CHICKEN AT 58.3F, PEPPERONI AT 50.8, HAM AT 54.8F AND GROUND BEEF AT 48.2F. ALL FOOD ITEMS WERE DISCARDED AND DENATURED AT TOTAL WEIGHT OF 40lbs AND COST AT $375. CRITICAL CITATION ISSUED #7-38-005(A).

FLOORS NEED CLEANING THROUGH OUT 1st FLOOR AND BASEMENT PREP AND DRY STORAGE AREAS TO REMOVE SPILLS AND DEBRIS.

NOTED DIRTY AND/OR MISSING CEILING TILES IN THE FRONT PREP AREA. MUST CLEAN AND/OR REPLACE. MUST CLEAN THE FILTERS,HOOD AND LIGHT SHIELDS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DUST.

OBSERVED A BULK CONTAINER OF OREGANO IN THE BASEMENT WITHOUT A LABEL ON THE EXTERIOR CONTAINER. MUST LABEL BULK FOOD STORAGE CONTAINERS AND MAINTAIN.

OBSERVED A HANDLED SCOOP USED TO DISPENSE ICE IN THE ICE CONTAINER UNDER THE SODA FOUNTAIN WITH THE HANDLE FACING DOWN IN THE ICE. INSTRUCTED TO STORE HANDLED SCOOP EITHER IN THE ICE WITH THE HANDLING FACING UP OR IN A SEPARATE CONTAINER IN BETWEEN USE.

REPLACE THE BROKEN GASKETS AROUND THE DOOR OF THE REACH-IN COOLER IN THE MAIN PREP AREA TO PROVIDE A TIGHT FITTING SEAL AROUND THE DOOR AT ALL TIMES.

INSTRUCTED TO DETAIL CLEAN THE FLOORS UNDER THE DRY FOOD STORAGE RACKS IN THE DRY STORAGE ROOM IN THE BASEMENT ALONG THE TRIM, CORNERS, ETC. TO REMOVE FOOD DEBRIS BUIDLUP AND MAINTAIN. MUST DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS IN THE WALK-IN COOLER TO REMOVE A BEIGE & PINK SLIMY SUBSTANCE ON THE FLOORS AND MAINTAIN.

OBSERVED A CEILING LEAK IN THE BASEMENT WHERE THE WALL HAS BEEN CUTOUT UNDER THE GREASE TRAP. INSTRUCTED TO REPAIR LEAK AND REPLACE THE MISSING CEILING CUTOUT AND MAINTAIN.

INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS IN THE COOLERS, STORAGE AND IN BOTH PREP AREAS.

INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS IN THE COOLERS/FREEZERS, PREP AND STORAGE AREAS. ALSO, CLEAN THE INTERIOR OF THE SODA GUNS AT THE BAR AREA AND THE INTERIOR OF THE COOLERS/FREEZERS AND STORE/DEEP FRYERS.

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND SINKS, COOLERS/FREEZERS AND COOKING EQUIPMENT. FLOORS IN BASEMENT ARE PITTED, INSTRUCTED TO MAKE FLOORS IN THE BASEMENT PREP AREA SMOOTH AND EASILY CLEANABLE.

INSTRUCTED TO CLEAN THE WALLS AROUND THE SINKS AND COOKING EQUIPMENT, PIPES AND CONDUITS, CEILING AND VENTS IN THE PREP AND STORAGE AREAS. MAINTAIN SAME. REMOVE DIRT/DUST BUILD UP AND FOOD SPLATTER.

FOUND THE LOW TEMPERATURE DISH WASHING MACHINE IN USE AND NOT SANITIZING (0 PPM OF CHLORINE). INSTRUCTED TO SANITIZE UTENSILS IN THE 3-COMPARTMENT SINK AND HAVE UNIT FIXED SO THAT IT PROPERLY SANITIZES. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY A CDPH INSPECTOR. CRITICAL VIOLATION 7-38-030

INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS IN THE COOLERS, STORAGE AND IN BOTH PREP AREAS.

INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER IN THE PREP AREA, STORAGE RACKS IN THE COOLERS/FREEZERS, PREP AND STORAGE AREAS. ALSO, CLEAN THE INTERIOR OF THE SODA GUNS AT THE BAR AREA AND THE INTERIOR OF THE COOLERS/FREEZERS AND STORE/DEEP FRYERS.

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND SINKS, COOLERS/FREEZERS AND COOKING EQUIPMENT. FLOORS IN BASEMENT ARE PITTED, INSTRUCTED TO MAKE FLOORS IN THE BASEMENT PREP AREA SMOOTH AND EASILY CLEANABLE.

INSTRUCTED TO CLEAN THE FILTERS ON THE VENTILATION HOOD, WALLS AROUND THE SINKS AND COOKING EQUIPMENT, PIPES AND CONDUITS, CEILING AND VENTS IN THE TOILET ROOMS, PREP AND STORAGE AREAS. MAINTAIN SAME. REMOVE DIRT/DUST BUILD UP AND FOOD SPLATTER.

INSTRUCTED TO PROPERLY STORE THE ICE SCOOP IN THE BAR AREA. MAINTAIN SAME.

REPLACE THE DOOR GASKETS FOR THE COOLER BELOW THE DOUGH SHEETER.

OBSERVED LIVE FRUIT FLIES IN THE FOOD PREP AREAS AND BASEMENT STORAGE AREAS. APPROXIMATELY 75 LIVE FRUIT FLIES WERE OBSERVED THROUGHOUT THE PREMISES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

REPLACE THE DOOR GASKETS FOR THE COOLER BELOW THE DOUGH SHEETER.

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

CLEAN INTERIOR OF ICE MACHINE.

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.

REPLACE MISSING BASEBOARDS IN FIRST FLOOR AND BASEMENT PREP AREAS. CLEAN ALL CEILING VENTS(DUST BUILDUP). REPAIR WALL IN BASEMENT PAPER GOOD STORAGE AREA(WATER DAMAGE, PEELING PAINT).

SECURE LOOSE LIGHT SHIELD IN REAR PREP AREA. REPLACE MISSING LIGHT SHIELDS IN BASEMENT PAPER AND UTENSIL STORAGE AREAS. REPLACE END CAPS ON LIGHT SHIELDS AS NEEDED.

INSTALL SELF-CLOSING DEVICE ON BASEMENT STAFF WASHROOM DOOR.

ELEVATE ALL STOCK OFF FLOOR IN BASEMENT STORAGE AREAS. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

Multi use utensils not properly stored. Instructed to invert utensil to prevent contamination before use.

Can opener, cooking equipment, exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.

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

Light and ventilation covers through-out prep area not cleaned. Instructed to detail clean.

Faucet and overhead drainline in basement not maintained. Instructed to repair leaking neck at faucet of three compartment sink and repair and seal overhead drainline leaking in basement.

Unnecessary articles stored in basement and not organized. Instructed to elevate all supplies 6inches or higher and away from wall and remove any unused articles in basement.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK STORAGE CONTAINERS

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND BOWL, AT PREP COUNTER

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, AND TOPS AND SIDE OF COOKING EQUIPMENT

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAINT WALL BY FRONT BAR AREA

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE CRACKED LIGHT SHIELD ABOVE FIRST FLOOR PREP AREA, PROVIDE LIGHT SHIELD ON LIGHT BASEMENT STORAGE AREA, AND REPLACE LIGHT BULB FIRST FLOOR PREP AREA

MUST PROVIDE STORAGE SPACE FOR EMPLOYEES BELONGINGS, RESTRICT STORING ON FOOD PRODUCT

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. MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT KITCHEN AREA

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOKING EQUIPMENTS COOLERS,TOPS,BOTTOMS OF FOOD PREP TABLES,SHELVINGS,POTATO CUTTING/PEELER,MANUAL CAN OPENER,HOUSING ATTACHED,COUNTERS BEHIND SERVICE BAR,CUTTING BOARDS REQUIRE DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN BASEMENT REQUIRE DETAIL CLEANING

The walls and ceilings shall be in good repair and easily cleaned.SECTION OF CEILING ABOVE 3 COMP SINK NOT SMOOTH,EASILY CLEANABLE,PIPES ABOVE WORKTABLE IN BASEMENT MUST RE-WRAP INSULATION,REPLACE DAMAGED CEILING TILES IN KITCHEN AREAS.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING.

HOOD,FILTERS,ATTACHED EQUIPMENTS ABOVE OVENS REQUIRE A DETAIL CLEANING,WATER LEAKING AT BASE OF FAUCET 3 COMP SINK,VENTILATION IN TOILET ROOMS NOT WORKING ALSO MUST INSTALL DRAINAGE AT BAR GUNS SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAINS.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE DRIPPING ONTO ICE CHIPS-HELD FOR INSPECTION TAG PLACED ON UNIT-MUST DETAIL,CLEAN,SANITIZE SAID UNIT,FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL COOKING EQUIPMENTS COOLERS,TOPS,BOTTOMS OF FOOD PREP TABLES,SHELVINGS,POTATO CUTTING/PEELER,MANUAL CAN OPENER,HOUSING ATTACHED,COUNTERS BEHIND SERVICE BAR,CUTTING BOARDS REQUIRE DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN BASEMENT REQUIRE DETAIL CLEANING.

The walls and ceilings shall be in good repair and easily cleaned.SECTION OF CEILING ABOVE 3 COMP SINK NOT SMOOTH,EASILY CLEANABLE,PIPES ABOVE WORKTABLE IN BASEMENT MUST RE-WRAP INSULATION,REPLACE DAMAGED CEILING TILES IN KITCHEN AREAS.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING.

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.HOOD,FILTERS,ATTACHED EQUIPMENTS ABOVE OVENS REQUIRE A DETAIL CLEANING,WATER LEAKING AT BASE OF FAUCET 3 COMP SINK,VENTILATION IN TOILET ROOMS NOT WORKING ALSO MUST INSTALL DRAINAGE AT BAR GUNS SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAINS.

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.MUST CLEAN ORGANIZE BASEMENT,STORAGE AREAS,REMOVE ALL CLUTTER.