LA Papa'S

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

INSTRUCTED TO REPLACE THE WORN/DAMAGED RUBBER GASKETS ON THE FRONT PREP IN COOLERS.

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

INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS IN THE PREP AREA. INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP IN THE ICE CREAM FREEZER IN THE CUSTOMER WAITING AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE DEEP FRYERS, ICE MACHINE, PREP TABLES AND RUBBER GASKETS ON THE REACH IN COOLERS.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS/CEILING AND VENTS IN THE PREP AND CUSTOMER SERVICE AREA.

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

INSTRUCTED ALL FOOD HANDLERS TO WEAR A HAIR RESTRAINT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (SOUP-161.5F, POLISH SAUSAGE-39.1F). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING THE HOURS OF OPERATION. SERIOUS VIOLATION 7-38-012

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS NON-COMPLIANCE INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED TO ALWAYS DISPLAY AND MAKE INSPECTION REPORT SUMMARY VISIBLE TO ALL CUSTOMERS. 7-42-010(B)

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

OBSERVED ONE FEMALE FOOD HANDLER SANITIZING A POT, PUT ON GLOVES AND THEN START HANDLING READY TO EAT FOOD (TORTILLA CHIPS) WITHOUT ADEQUATELY WASHING HER HANDS. ALSO, OBSERVED OTHER FEMALE FOOD HANDLERS JUST PUT ON GLOVES AND HANDLE FOOD WITH OUT AN...

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

FOUND THE CUTTING BOARD WITH DEEP DARK GROOVES ON THE FAR LEFT PREP COOLER. INSTRUCTED TO EITHER SAND OR REPLACE CUTTING BOARD, MUST BE SMOOTH AND EASILY CLEANABLE.

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

FOUND THE KNIFE RACK, INTERIOR OF THE DEEP FRYER, THE REAR REACH IN FREEZER AND THE RUBBER GASKETS ON THE PREP REACH IN COOLER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

FOUND THE FLOORS BEHIND THE COOKING EQUIPMENT AND IN THE CORNERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

FOUND THE WALLBASE UNDER THE 3-COMPARTMENT SINK (LOWER RIGHT SIDE AT DOOR ENTRANCE) UNATTACHED FROM THE WALL. INSTRUCTED TO RE-ATTACH AND MAINTAIN.

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

NEED TO REMOVE RUST FROM LOWER TABLE STORAGE AREA.

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

NEED TO CLEAN THE HOT HOLDING UNIT (CHEESE/SOUP).

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

CLEAN FLOOR FRONT DINING AREA.

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

SEAL RAW WOOD FRONT.

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

CLEAN AND SANITIZE CUTTING BOARDS, AND CLEAN INTERIOR OF MICROWAVE.

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

CLEAN DUSTY CEILING VENTS FRONT. REPAIR WALL NEXT TO STEAM TABLE.

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

CLEAN INSIDE LIGHT SHIELDS FRONT AND REAR.

* 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. NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICAIETE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE...ITAL...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING T...

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. FLOORS IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT.ALONG WALL BASES TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN...

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. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. COVING IN NEED OF REPLACING WHERE MISSING AND IN POOR REPAIR. MUST CORRECT AND MAINTAIN AT ALL ...

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. THERMOMETERS NEEDED IN ALL REACH IN COOLERS AND WALK ...