LITTLE CAESAR PIZZA #1715.

EXTERIOR OF CONVEYOR OVEN NEEDS CLEANING ALSO SHELVING UNDER FOOD PREP TABLES NEED CLEANING.

LIGHTS BURNT OUT IN HOOD OVER CONVEYER OVEN.INSTRUCTED MANAGEMENT TO REPLACE LIGHT BULBS. NOTED BURNT OUT LIGHT INSIDE WALK-IN COOLER OVER DOOR.INSTRUCTED MANAGEMENT TO REPLACE LIGHT BULB.

NOTED HOOD AND HOOD FILTERS DUSTY/GREASY OVER CONVEYOR OVEN.INSTRUCTED MANAGEMENT TO CLEAN.

CLUTTER NEEDS TO BE REMOVED FROM EXIT DOOR. MANAGEMENT PROMPTLY REMOVED CLUTTER.

OBSERVED BROKEN DOOR GASKET ON WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN

OBSERVED FRONT DOOR NOT RODENT PROOFED. 1/4" GAP AT BOTTOM OF DOOR. INSTRUCTED TO INSTALL PROPER THRESHOLD TO PREVENT RODENT ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020

NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

OBSERVED FLOUR AND SUGAR FOOD CONTAINERS NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

OBSERVED BROKEN DOOR GASKET ON WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; PREP AREA, UNDER 3-COMP SINK, IN TOILET ROOM AND IN WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

OBSERVED MISSING WALL TILE AND WALLS NOT CLEAN IN REAR PREP. WALL AROUND THE 3-COMP SINK IS NOT CLEAN. ALSO, HOOD AND FILTERS ARE NOT CLEAN. INSTRUCTED TO REPLACE WALL TILE AND DETAIL CLEAN ALL AND MAINTAIN.

OBSERVED MISSING LIGHT IN WALK IN COOLER. INSTRUCTED TO INSTALL WORKING LIGHT AND MAINTAIN.

OBSERVED LEAKY PIPE AT THE EXPOSED HAND ACROSS FROM THE OVEN. INSTRUCTED TO REPAIR AND MAINTAIN.

OBSERVED CLUTTER AROUND THE REAR EXIT DOOR. INSTRUCTED TO DISCARD ITEMS NOT BEING USED, AND/OR ORGANIZE ITEMS. REMOVE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.

OBSERVED STAFF NOT WEARING HAIR RESTRAINTS WHILE IN THE PREP AREA PREPARING FOOD. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHILE IN THE PREP AREA PREPARING FOOD.

FOUND ALREADY MADE PIZZA STORED ON METAL SHELVES IN PREP AREA:38 EACH CHEESE AND PEPPERONI PIZZA AT TEMP OF 59F TO 60F;17 EACH CHEESE PIZZA AT TEMP OF 59F TO 62F AND 6 EACH OF CHEESE AND SAUSAGE PIZZA AT TEMP OF 60.2F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE MANAGER.VALUE AT 305. CRITICAL VIOLATION:7-38-005(A)

DEBRIS FLOOR DRAIN BY THE REAR EXIT DOOR,INSTRUCTED TO CLEAN AND MAINTAIN

EXCESS GARBAGE KEPT INSIDE BY REAR DOOR DUE TO OUTSIDE GARBAGE CONTAINERS ARE FULL.INSTRUCTED TO REMOVE GARBAGE THAT BLOCKS THE REAR EXIT DOOR AND ADD ON GARBAGE PICK UP IF NEEDED

MUST PROPERLY LABEL ALL FOODS NOT FOUND IN ORIGINAL CONTAINERS. FOUND TWO LARGE PLASTIC CONTAINERS HOLDING FLOUR AND CORN MEAL. MUST PROVIDE LABELS.

MUST REPAIR BROKEN FLOOR TILE UNDER THE PIZZA MAKING AREA ACROSS FROM THE LARGE PIZZA OVEN.

DURING INSPECTION FOUND TOP PORTION COLD HOLDING UNIT OF A COOLER NOT MAINTAINING PROPER TEMPERATURE. TOP PORTION COLD HOLDING UNIT WAS 60.5F AT TIME OF INSPECTION. TOP PORTION OF UNIT WAS TAGGED. BOTTOM COOLER OF THIS UNIT MAINTAINING PROPER TEMPERATURE OF 39F. ALL REFRIGERATION MUST PROPERLY MAINTAIN 40F AND BELOW AT ALL TIMES. CRITICAL CITATION.

DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE CHEESE PIZZA AT 120.9F, PEPPERONNI PIZZA 122.3F, SAUSAGE PIZZA 126.5F IN A HOT HOLDING UNIT. IN A COLD HOLDING UNIT TOP PORTION OF COOLER FOUND GREEN PEPPERS AT 55.6F, ONIONS AT 50F, CHEESE AT 55.3F AND SAUSAGE AT 58.9F TOTAL DISCARDED 20LBS VALUED AT $50.00. HOT HOLDING UNITS WERE NOT SET UP APPROPRIATELY AT 14OF AND ABOVE. MANAGER RESET UNIT AND IT IS PROPERLY MAINTAINING 140F AND ABOVE. ALL POTENTIALLY HAZARDOUS FOODS HOT FOODS MUST MAINTAIN 140F AND ABOVE AND COLD FOODS MUST MAINTAIN 40 F AND BELOW AT ALL TIMES. CRITICAL CITATION ISSUED.

DURING INSPECTION THERE WAS NO CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED. THERE MUST ALWAYS BE A CITY OF CHICAGO CERTIFIED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED AND COOKED. SERIOUS CITATION ISSUED.

MUST PROPERLY LABEL ALL FOODS NOT FOUND IN ORIGINAL CONTAINERS. FOUND TWO LARGE PLASTIC CONTAINERS HOLDING FLOUR AND CORN MEAL. MUST PROVIDE LABELS.

MUST REPAIR BROKEN FLOOR TILE UNDER THE PIZZA MAKING AREA ACROSS FROM THE LARGE PIZZA OVEN.

INSTRUCTED TO CLEAN WALL BEHIND 3 COMPARTMENT SINK AND ALSO CLEAN OR REPLACE SILICON LINING BETWEEN SINK AND WALL AT THE REAR.

OBSERVED SEWAGE WASTE WATER BACKING UP FROM A FLOOR DRAIN BY THE IN-FLOOR GREASE TRAP AND THREE COMPARTMENT SINK. WHEN FAUCET IS TURNED ON OR THE WATER IS RELEASED FROM SINK COMPARTMENT, WASTE WATER BACKS UP FROM FLOOR DRAIN ONTO FLOOR IN PREP/DISH WASHING AREA WITH A STRONG AND FOUL SEWAGE ODOR. INSTRUCTED TO REPAIR SO WATER DRAINS PROPERLY AND DOES NOT BACK-UP.MUST WASH,RINSE AND SANITIZE UTENSILS STORED ON THE LAST METAL SHELF, THAT WAS STORED ABOVE THE SEWAGE WASTE WATER CRITICAL VIOLATION: 7- 38-030.

NEED TO REMOVE DUST AND GREASE UNDER THE HOOD AND REMOVE ENCRUSTED FOOD DEBRIS ON CONVEYOR OF THE PIZZA OVEN. REMOVE FOOD DEBRIS ON BLADE OF CAN OPENER, ALSO THE BRACKET OF CAN OPENER.

CLEAN AND SANITIZE FLOOR THROUGHTOUT DUE TO WASTE WATER BACKING UP ON FLOOR.

REPLACE DEAD LIGHT BULB UNDER THE HOOD,ALSO PROVIDE LIGHT SHIELD AT SAID BULB. CLEAN INSIDE LIGHT SHIELD THROUGHOUT THE PREMISES, DUST BUILD-UP,ALSO RE-LINE THE LIGHT SHIELD IN REAR AREA BY THE DISH ROOM.

THREE STOPPERS IS NEED FOR THE THREE COMPARTMENT SINK.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERT.FOOD MGR.FOUND PRESENT ON PREMISES DURING INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,MUSHROOMS ETC.WEREBEING PREPARED AND SERVED TO THE PUBLIC.CITATION ISSUED 7-38-012(a)SERIOUS. INSTRUCTED TO HAVE FOODSERVICE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ON AVAILABLE AT ALL TIMES WHEN ABOVE FOODS ARE PREP AND SERVED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED 3COMP.SINK TO BE SMALL NOT ABLE TO FIT LARGE FOOD UTENSILS TO FOR PROPER WASHING AND SANITIZING,INSTRUCTED TO REPAIR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING EQUIPMENTS AND UTENSILS WITH STAINS AND DEBRIS NEEDS CLEANING AND MAINTAINING CLEAN AT ALL TIMES TOILET BOWL INSIDE OUT,HAND WASH SINK IN TOILET,EXPOSE HAND SINK IN FRONT AND REAR PREP AREAS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS AT SIDE CORNER OF EXPOSE HAND SINK AT FRONT PREP,ON FLOOR BEHIND TOILET BOWL, FLOOR UNDER PREP TABLES,AND UNDER STORAGE SHELVES AT REAR STORAGE AREAS.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN STAINS ON WALLS AT PREP TABLE.

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 PIPE LEAKING UNDER EXPOSE HAND SINK AT REAR PREP AREA,AND SLOW DRAINING ON BOTH HAND WASH SINKS IN FRONT AND REAR PREPS.

Soiled and clean linens, coats, and aprons shall be properly stored. FOUND SOILED WIPE CLOTHS HAND ON WASH SINKS IN PREP AREA,INSTRUCTED TO STORE PROPERLY IN HAMPERS.

All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE EMPLOYEES HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOOD.