HOMEMADE PIZZA.

NO CITY OF CHICAGO CERTIFIED FOOD HANDLER CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (PEPPERONI, SAUSAGE, VEGGIE PIZZAS) ARE PREPARED. INSTRUCTED MANAGER MUST POST CITY OF CHICAGO CERTIFICATE AND HAVE CERTIFIED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.

OBSERVED DUST BUILD UP ON PREP COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.

OBSERVED FOOD DEBRIS ON EXTERIOR OF 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN UNCLEAN SINK.

PLASTIC FLOORBASE PEELING ALONG NORTH WALL ADJACENT TO PIZZA PREP COOLER. MUST REATTACH PEELING FLOORBASE TO WALL.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO PERSON ON PREMISES WITH A CITY FOOD SANITATION CERTIFICATE AT THE TIME POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED & SOLD

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES ON FOOD ITEMS IN PREP AREA (CONTAINERS)

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./MUST REMOVE RUSTY TOP ON GREASE TRAP OR PAINT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS NEED CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING DRY STORAGE AREA.

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.//INSTRUCTED MGMT TO INSTALL LIGHT SHIELDS OVER FOOD PREP AREAFRONT & REAR AREA.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST CLEAN VENTILATION COVER IN RESTROOM.

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 MGMT TO REMOVE ALL UNNECESSARY ARTICLE OFF PREMISES OR PROPERLY STORE AWAY.

All employees shall be required to use effective hair restraints to confine hair.//INSTRUCTED MGMT ON PROPERLY WEARING HAIR RESTRAINTS IN PREP AREA WHEN PREPAIRING UNPROTECTED FOOD ITEMS