LA PIRAMIDE RESTAURANT.

OBSERVED OUTSIDE DUMPSTER AND GREASE AREA NOT MAINTAINED; DUMPSTER IS OVERFLOWING, GREASE CONTAINER HAS EXCESSIVE GREASE BUILD-UP ON TOP. ALSO EXCESSIVE DEBRIS AND GREASE ON GROUND. INSTRUCTED TO CLEAN/REMOVE GREASE AND DEBRIS AND MAINTAIN. SERIOUS CITATION ISSUED, 7-38-020.

OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1098872, DATED 3-11-13; VIOLATIONS #30, PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN. #33,FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, MOP SINK, CHEST FREEZERS, BOTTOM PANELS OF PREP TABLES, AND MICROWAVE OVEN. #34, DEBRIS/FOOD DEBRIS ON FLOORS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT THE PREP AREA/KITCHEN AND REAR STORAGE AREA. #35,: NOTED DRIED FOOD DEBRIS ON WALLS IN THE KITCHEN, MUST CLEAN AND REPAINT WALLS IN THE KITCHEN AND WASHROOMS, AND REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES. #38,MUST REPAIR LEAKING FAUCET FOR EXPOSED SINK AT PREP AREA. SERIOUS CITATION ISSUED, 7-42-090

OBSERVED BROKEN GASKET ON ONE DOOR PREP REACH IN COOLER; INSTRUCTED TO REPLACE.

RUST AND GREASE ON GREASE TRAP UNDER 3 COMPARTMENT SINK; INSTRUCTED TO CLEAN AND REPAINT. ALSO LEAK AT FAUCET SAME SINK; INSTRUCTED TO REPAIR/REPLACE.

PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, MOP SINK, CHEST FREEZERS, BOTTOM PANELS OF PREP TABLES, AND MICROWAVE OVEN.

DEBRIS/FOOD DEBRIS ON FLOORS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT THE PREP AREA/KITCHEN AND REAR STORAGE AREA.

NOTED DRIED FOOD DEBRIS ON WALLS IN THE KITCHEN, MUST CLEAN AND REPAINT WALLS IN THE KITCHEN AND WASHROOMS, AND REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.

MUST REPAIR LEAKING FAUCET FOR EXPOSED SINK AT PREP AREA.

INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER.

Remains to be correct by 9/28/12.

FOUND WALK-IN COOLER AND PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS IN FOOD PREP AREA NOT MAINTAINING PROPER TEMPERATURE OF BELOW 40 F. NOTED WALK-IN COOLER AIR TEMPERATURE OF OF 56.7F AND PREP COOLER AIR TEMPERATURE OF 47.4F. INSTRUCTED TO FIX. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. BOTH COOLERS WERE TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CHICAGO DEPT. OF PUBLIC HEALTH. INSTRUCTED TO TEMPORARILY USE REACH -IN COOLER WITH AN AIR TEMPERATURE OF 36.4F LOCATED IN FRONT SERVICE/DINING AREA. WHEN COOLERS ARE FIXED, MUST FAX A STATEMENT TO CDPH AT 312-746-4240 FOR TAG REMOVAL PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-005 (A)

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER AND IN PREP COOLER. NOTED COOKED MEXICAN RICE AT 55.2F, EGGS AT 50.4F, COOKED CHICKEN AT 57.4F, RAW PORK AT 47.8F, SOUR CREAM AT 46.9F, DICED TOMATOES AT 47.9F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00, TOTAL WEIGHT 15 LBS. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40 F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005 (A)

FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS (COOKED RICE, PORK, SOUR CREAM, EGGS ETC.) FOODS ARE BEING PREPARED AND SERVED, AND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED NOR POSTED ON PREMISES. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT # 521886, DATE: 11-10-2011. SERIOUS CITATION ISSUED 7-42-090 #30 - PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN. #33 - THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN, COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVEN, WALK IN COOLER SHELVING UNIT, ICE MACHINE, ETC., ALL EQUIPMENT THRU-OUT KITCHEN. #34 - MUST REPLACE BROKEN AND MISSING FLOOR TILES THRU-OUT THE KITCHEN, AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. #35 - MUST REPAIR/REPAINT WALLS AND CEILING THRU-OUT THE KITCHEN, REPLACE MISSING BASEBOARDS AT BOTTOM OF WALLS, SAME AREA AND SEAL OPENINGS TO PREVENT PEST ENTRY. ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND ALL CEILING ATTACHMENTS THRU-OUT PREMISES. #40 - 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. #41 - EXCESSIVE CLUTTER THRU-OUT REAR STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

INSTRUCTED TO REPLACE OR REPAIR SCREEN DOOR IN POOR REPAIR (SIDE DOOR BY KITCHEN).

LIGHTS MUST BE SHIELDED ABOVE FOOD PREP AREA.

INSTRUCTED TO FIX SLOW DRAINING EXPOSED HAND SINK IN FOOD PREP AREA.

INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE AREA. NOTED SOME LITTER ON GROUND AND MUST REMOVE UNNECESSARY ARTICLES STORED AT REAR OUTSIDE AREA (BY KITCHEN DOOR LEADING TO OUTSIDE).

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND SINK AT PREP AREA NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SOILED MULTI-USE UTENSILS INSIDE SINK, TWO SMALL PLATES, SPOONS/FOLKS AND KNIVES. INSTRUCTED MANAGER, SINK MUST BE ACCESSIBLE FOR PROPER HAND WASHING AT ALL TIMES. CRITICAL CITATION ISSUED, 7-38-030.

All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN, COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVEN, WALK IN COOLER SHELVING UNIT, ICE MACHINE, ETC., ALL EQUIPMENT THRU-OUT KITCHEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN AND MISSING FLOOR TILES THRU-OUT THE KITCHEN, AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR/REPAINT WALLS AND CEILING THRU-OUT THE KITCHEN, REPLACE MISSING BASEBOARDS AT BOTTOM OF WALLS, SAME AREA AND SEAL OPENINGS TO PREVENT PEST ENTRY. ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND ALL CEILING ATTACHMENTS THRU-OUT PREMISES.

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 PIPES UNDER 3PART SINK, SEAL RUSTY GREASE TRAP UNDER SAME SINK, AND PROVIDE DRAIN STOPPERS.

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.

EXCESSIVE CLUTTER THRU-OUT REAR STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

All employees shall be required to use effective hair restraints to confine hair.

CLEANING TOWELS AND ICE SCOOP MUST BE PROPERLY STORED.

All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391233

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #391233

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391233

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391233

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391233

The walls and ceilings shall be in good repair and easily cleaned.//VIOLATION REMAINING SEE REPORT #391233

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.//VIOLATION REMAINING SEE REPORT # 391233

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//VIOLATION REMAINING SEE REPORT #391233

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.//VIOLATION REMAINING SEE REPORT #391233

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.//VIOLATION REMAINING SEE REPORT #391233

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//FRONT DOOR NOT RODENT & INSECT PROOF, DOOR MESURED AT 1/4" GAP AT BOTTOM OF DOOR

All food not stored in the original container shall be stored in properly labeled containers.//SOME FOOD ITEMS NOT LBEBLED NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE IN FREEZER,COOLER,DRY STORAGE.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS IN KITCHEN AREA

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDS FOR ALL GARBAGE CANS IN KITCHEN AREA WHEN NOT IN USE/STOPPERS FOR 3COM. SINK/REPLACE ALL STAIN & BADILY PITTED CUTTING BOARDS IN PREP AREA.

All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS,DRY STORAGE,INTERIOR & EXTERIOR OF EQUIPMENT, UNDER HOOD OVER COOKING RANGE

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER STOCK ,EQUIPMENT IN KITCHEN & WALK IN COOLER NEED DETIAL CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE/MUST REPAIR FLOOR TILE IN KITCHEN AREA NEAR REAR,

The walls and ceilings shall be in good repair and easily cleaned.DETIAL DOOR IN KITCHEN AREA/REPLACE ALL STAIN CEILING TILE IN HALL NEXT TO RESTROOM ,REAR DINNING 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 INSTALL FULL LIGHT SHIELDS & END CAPS ON LIGHTS IN KITCHEN & UNDER HOOD OVER COOKING RANGE.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//MUST REPAIR SELF-CLOSING DOORS ON MEN & WOMEN RESTROOM

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.//NEED STOPPERS FOR 3COM. SINK

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.//NEED THERMOMETERS IN ALL COOLERS & FREEZERS UNTI