Lou Malnati'S Pizzeria

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-PASTA 50.3F,ROAST BEEF 47.4F,SALSA 45.0F, CHICKEN 49.1F, SPAGHETTI 49.6F, MILK 44.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED ...

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

NOTED RUSTY SHELVES ON RACK BY THE DISH WASHER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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

NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED NO HAND WASH SINK AT THE BAR ON THE FIRST FLOOR. INSTRUCTED TO INSTALL A HAND WASH SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED NO VENTILATION INSIDE BATHROOMS. INSTRUCTED TO MONITOR AND MAINTAIN.

PERSONNEL WITH INFECTIONS RESTRICTED: NO OPEN SORES, WOUNDS, ETC

NOTED EMPLOYEE AT THE PREP AREA WITH A CUT ON FINGER, WRAPPED ONLY WITH A PAPER TOWEL,BLEEDING THROUGH,NO BANDAGE ON AND WEARING DISPOSABLE GLOVES PREPARING FOOD (PIZZA, CHICKEN ETC). NOTED AT THE SAME TIME EMPLOYEE NOT CHANGING GLOVE THE ENTIRE TIME...

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

NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP,LID,LIPS AND ON THE GROUND AROUND CONTAINER CREATING FOOD SOURCE FOR PESTS. INSTRUCTED TO CLEAN AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED NO VENTILATION INSIDE BATHROOMS. INSTRUCTED TO MONITOR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WASH CLOTHS ON PREP TABLES AND ON SHELVING BY THE DISH WASHING AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

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

BAD RUBBER GASKETS AT PREP COOLER DOORS, INSTREUCTED TO REPLACE.

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

ICE BIN AT BAR MISSING COVERS, INSTRUCTED TO INSTALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER AT PREP COOLERS, INSTRUCTED TO PROVIDE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

(7-38-005A) FOUND 22-POUNDS OF FOOD (A MIXTURE OF SAUTEED ONIONS IN OLIVE OIL MIXED WITH SPINACH & CHEESE) & USED FOR 'THE LOU' PIZZA TOPPINGS, IN THE WALK-IN COOLER & AT THE PREP COOLER STATION-WITH INTERNAL TEMPERATURES RANGING BETWEEN 46.4F TO 51....

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

INTERIOR, UPPER PANEL OF ICE MACHINE MUST BE KEPT CLEAN.

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

SOME DEBRIS & WATER NOTED ON FLOOR GROUTING BY THE BAR AREA & UNDER THE DISHMACHINE, MUST KEEP CLEAN & DRY, TO PREVENT PEST HARBORAGE.

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

ANY EVIDENCE OF MILDEW ON WALLS BEHIND THE DISHMACHINE MUST BE REMOVED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. OBSERVED MARINARA SAUCE AT 46F, MEAT SAUCE AT 49F, AND ALFREDO SAUCE AT 44-49F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLU...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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. OBSE...

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. REPLACE THE CUTTING BOARD ON TOP OF THE PREP 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. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.