Lacoco'S Pizza & Pasta

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

MUST REMOVE RUST FROM SHELVES INSIDE CHEST PREP COOLER IN FRONT PREP AREA

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

MUST CLEAN EXTERIOR OF LIGHT SHIELD COVER AT FRONT PREP AREA NEAR HANDSINK AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP INSIDE EQUIPMENT ALSO, CLEAN FILTERS ABOVE STOVE HAS GREASE BUILD-UP CLEAN FANS INSIDE BEER WALK-IN COOLER OF DU...

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

CEILING TILES MISSING IN BASEMENT PREP AREA MUST INSTALL

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL CHEST COOLERS IN REAR PREP AREA,WALK-IN COOLER AND REACH-IN FREEZER IN PREP AREA

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING PREVENTING LID CLOSURE THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST CITATION ISSUED 7-38-020

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

MUST REMOVE RUST FROM SHELVES INSIDE CHEST PREP COOLER IN FRONT PREP AREA

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

MUST CLEAN EXTERIOR OF LIGHT SHIELD COVER AT FRONT PREP AREA NEAR HANDSINK AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP INSIDE EQUIPMENT ALSO, CLEAN FILTERS ABOVE STOVE HAS GREASE BUILD-UP CLEAN FANS INSIDE BEER WALK-IN COOLER OF DU...

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

CEILING TILES MISSING IN BASEMENT PREP AREA MUST INSTALL

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL CHEST COOLERS IN REAR PREP AREA,WALK-IN COOLER AND REACH-IN FREEZER IN PREP AREA

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

SOME BULK FOOD CONTAINERS NOT LABELED IN THE WALKIN COOLER. INSTRUCTED TO LABEL THEM.

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

CLEAN ALL THE COOKING EQUIPMENT HOOD AND FILTERS ABOVE IN THE BASEMENT PREP AREA HAS GREASE BUILDUP. CLEAN THE HOOD AND FILTERS IST FLOOR PREP AREA ALSO HAS GREASE BUILDUP.

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

CLEAN THE FLOORS UNDERNEATH THE COOKING EQUIPMENT HAS GREASE BUILDUP IN THE BASEMENT PREP AREA.

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

CEILING VENTS NOT CLEAN HAS SOME DUST BUILDUP ON THEM. 1ST FLOOR PREP AREA MISSING SOME FLOOR TILES REPLACE WHERE NEEDED. CLEAN THE LARGE VENT WEST WALL IN THE BASEMENT PRE AREA HAS DUST BUILDUP.

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

CLEAN ALL THE COOKING EQUIPMENT HOOD AND FILTERS ABOVR IN THE BASEMENT PREP AREA HAS GREASE BUILDUP. CLEAN THE HOOD AND FILTERS IST FLOOR PREP AREA ALSO HAS GREASE BUILDUP. CLEAN THE HOOD ABOVE THE TWO PIZZA OVENS HAS DUST AND DIRT BUILDUP.

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

CLEAN THE FLOORS UNDERNEATH THE COOKING EQUIPMENT HAS GREASE BUILDUP.

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

CLEAN THE LARGE VENT WEST WALL IN THE BASEMENT PRE AREA HAS DUST BUILDUP.

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

SEAL RAW WOOD SURFACES BEHIND BAR AREA WITH NON TOXIC PAINT.

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

STORAGE SHELVES, SINKS THRU-OUT NEED DETAILED CLEANING. INTERIOR BOTTOM OF FRYERS WITH EXCESSIVE GREASE. CLEAN SAME.

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

REATTACH LOOSE WALLBASE IN BASEMENT PREP AREA. DETAIL CLEAN WALLS THRU-OUT FREE OF FOOD SPILLS. LIGHTSHIELDS AND VENTS THRU-OUT NEED CLEANING.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.Previous serious violation from report #60252 1/11/10 # 18 not corrected.Still finding ...

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

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.NOT CO...

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

All food not stored in the original container shall be stored in properly labeled containers.All food not stored in the original container shall be stored in properly labeled containers

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.must repair or replace:worn door gaskets on prep coolers,rusty racks in walk in cooler,missing handle on steam table.

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.

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.

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.In prep area & employees toilet room.Must scrape & paint:peeling paint on wall in dining area.Replace:missing wallbases in prep area.

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.Replace damaged light shield in 1st fl. prep area.

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...

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

Ventilation: All plumbing fixtures, such as toilets, sinks, ashbasins, etc., must be adequately trapped, vented, and re-vented nd properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules a...

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

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.Observ...

* 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 certified manager on site at this time while food is being prepared and handled.

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

All food not stored in the original container shall be stored in properly labeled containers.

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.must repair or replace:worn door gaskets on prep coolers,rusty racks in walk in cooler,missing handle on steam table.

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.

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.

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.In prep area & employees toilet room.Must scrape & paint:peeling paint on wall in dining area.Replace:missing wallbases in prep area.

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.Replace damaged light shield in 1st fl. prep area.

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...

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

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.