LACOCO'S PIZZA & PASTA.

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 evidence of mouse droppings appx.60 or more on shelving units,floors,under booths,Southeast restaurant door not tight fitting,2 dead decayed mice on floor under shelving unit in basement.Premises still has a on going problem with pest control.A receipt of service 1/12/10 on site.Pest control will service premises every 2 weeks to get problem under control.Violation is being corrected at this time of inspection.

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 CORRECTED.

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

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.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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.

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: 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.Repair or replace:leaky back flow device at mop sink,leaky pipe at rear 3- comp sink,hole in mop sink basin --------------------------------------------------------------------------------

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 and Regulations of the Board of Health.Repair or replace:leaky back flow device at mop sink,leaky pipe at rear 3- comp sink,hole in mop sink basin -------------------------------------------------------------------------------- : 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.

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.Observed evidence of appx 100 or more mouse droppings scattered in various area cabinets,under ice cream machine,liquor storage,under booths in dining area,mechanical room,shelves in basement,on floors throught also 4 dead decayed mice under liquor storage shelves.South-east restaurant door not tight fitting.Must remove droppings & dead mice,clean and sanitize areas,rodent proof door.Recommended to have a pest control operator to service premises on or after 1/11/10.

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.

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

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.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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.

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: 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.Repair or replace:leaky back flow device at mop sink,leaky pipe at rear 3- comp sink,hole in mop sink basin

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.