Lucky Vito'S Pizzeria

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

2-101.11 OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (PIZZA AND CHICKEN) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPAR...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 CLEAN THE INTERIOR OF THE PIZZA PREP COOLER.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

OBSERVED NO WRITTEN RECORDS OF EMPLOYEE VACCINATION OR WEEKLY TESTING REQUIRED PER OSHA. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

OBSERVED NO SIGNAGE AT THE FRONT ENTRANCE REQUIRING ALL CUSTOMERS TO WEAR A MASK REGARDLESS OF VACCINATION STATUS. MUST PROVIDE SIGNAGE AT FRONT ENTRANCE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

REPLACE THE TORN DOOR GASKET IN THE SALAD PREP COOLER.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO CHEMICAL TEST STRIPS ON THE PREMISES TO TEST THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE INTERIOR OF THE PIZZA PREP COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE FLOOR IN THE FOOD PREP AREAS.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE PIZZA PREP COOLER. OBSERVED SAUSAGE AT 47.7F INSIDE OF THE PIZZA PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 2# OF FOOD WORTH $4. PRIORITY 7-38-005. NO CITATIO...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 49.5F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. NO CITATION ISSUED.

APPROVED THAWING METHODS USED

OBSERVED RAW PORK RIBS THAWING AT ROOM TEMPERATURE IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROPERLY THAW TCS FOODS.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER INSIDE OF THE PIZZA PREP COOLER. MANAGEMENT INSTRUCTED TO PROVIDE.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED TAKE OUT CONTAINERS AND LIDS NOT STORED INVERTED TO PROTECT AGAINST CONTAMINATION. MANAGEMENT INSTRUCTED TO INVERT ALL TAKE OUT CONTAINERS AND LIDS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND FREEZER.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED GARBAGE OVERFLOWING OVER THE TOP OF BOTH GARBAGE DUMPSTERS SO THAT THE LIDS COULD NOT BE CLOSED. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE GARBAGE PICKUP SO THAT THE GARBAGE DOES NOT OVERFLOW OVER THE TOP OF THE GARBAGE DUMPSTERS. PRIORITY...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST HAVE A VALID FOOD HANDLER CERTIFICATE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

PROPER HOT HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF 2LBS. SLICED SAUSAGE PIZZA AT 127.4F-129.2F.INSIDE OF TABLE TOP HOT HOLDING UNIT.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.2LBS.$4.(PRIORITY 7-38-005)

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF APPX.3LBS. COLE SLAW 53.6F,3/4LBS. CUT ROMAINE LETTUCE 50.1F,.5LBS.CUT LETTUCE 51.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.CONSOLIDATED VIOLATION.APPX.6LBS.$7.75.(PRIORITY 7-...

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING STORED INSIDE OF WALK IN COOLER SUCH AS 1.5LBS. COOKED SPINACH LASAGNA,2.5LBS.COOKED MEAT LASAGNA,.5LB. COOKED RIB TIPS,1.5LBS. COOKED ITALIAN BEEF,2LBS. COOKED MEAT BALLS,3LBS. COOKED QUARTED...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED PIZZA HOT HOLDING UNIT AT 109.7F WITH TCS READY TO EAT FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL LETTER.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE.(PRIORITY 7-38-005)

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 70 OR MORE RODENT DROPPINGS ON FLOOR UNDER PAPER GOODS STORAGE SHELF,IN CORNER NEAR REAR DOOR AND UNDER HAND SINK IN TOILET ROOM.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO ...

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS INSIDE A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & FREEZER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REMOVE FOIL FROM LOWER SHELF OF PREP TABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS BUILD UP IN WALK IN COOLER FAN GUARD COVERS,SHELVING UNITS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE LID ON GARBAGE CAN IN UNISEX TOILET ROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE DAMAGED WALL BEHIND FLOOR MIXER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN EXCESSIVE GREASE FROM WALLS AND CEILING IN PREP AREA.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM REPORT #2222731 9/21/18 NOT CORRECTED #49-DETAIL CLEAN POTATOE CUTTER AND INTERIOR OF DEEP FRYERS.#57-OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES.MUST PROVIDE.#58-OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER....

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.11(A) REPLACE THE TORN DOOR GASKET INSIDE OF THE 1 DOOR PREP COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 DETAIL CLEAN THE POTATO CUTTER AND INTERIOR OF DEEP FRYERS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SUCH AS PIZZA, CHICKEN WINGS, BURGERS, PASTAS SOUPS ETC INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE PRESENT AT ALL T...

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

OBSERVED READY TO EAT FOOD ITEMS INSIDE WALK-IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE.

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

OBSERVED GASKETS AT THE 2-DOOR COOLER IN KITCHEN FOOD PREP AREA IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED EMPLOYEE IN KITCHEN FOOD PREP AREA PREPING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

STILL NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (PIZZA,CHICKEN, SALAD, SOUPS ETC). STILL INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT AL TIMES. SERIOUS VIOLATION #7-38-012

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

INSTRUCTED TO CLEAN SHELVES ABOVE THE PREP SERVICE COOLER AND MAINTAIN WITH DUST AND DIRT.

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

INSTRUCTED TO CLEAN WALLS AND CEILING ABOVE THE HOOD OF COOKING STOVE. MUST ALSO CLEAN FAN ON WALL TO THE EXTERIOR.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP TO BE IMPROPER AT 48.1F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE SERVICE COOLER TO BE IMPROPER:-PORK 48.9F, ITALIAN BEEF 50.3F, MEAT BALLS 50.0F, CHICKEN 48.3F, SOUP 47.8F, PORK RIBS 50.5F, PEPPERONI 45.0F, MARINARA SAUCE 108....

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED NO HOT RUNNING WATER AT THE EXPOSED HAND WASH SINK OF THE PREP AREA. TEMPERATURE OF WATER AT TIME OF INSPECTION IS 56.8F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS CRITICAL VIOLATION #7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (PIZZA,SOUPS, SANDWICHES ETC).INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012

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

INSTRUCTED TO CLEAN SHELVES ABOVE THE PREP SERVICE COOLER AND MAINTAIN WITH DUST AND DIRT.

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

INSTRUCTED TO CLEAN WALLS AND CEILING ABOVE THE HOOD OF COOKING STOVE. MUST ALSO CLEAN FAN ON WALL TO THE EXTERIOR.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. MUST PROVIDE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

INADEQUATE HANDWASHING FACILITIES. OBSERVED HAND WASHING SINK IN EMPLOYEES WASHROOM WITHOUT SOAP AND WITHOUT PAPER TOWELS DURING INSPECTION. INSTRUCTED MANAGER THAN HAND SOAP AND PAPER TOWELS MUST BE AVAILABLE AT ALL HAND WASHING SINKS AT ALL TIMES. ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5/20/14 REPORT #1471287. (34)FLOORS IN REAR STORAGE AREAS UNDER SHELVING, MIXER NOT CLEAN, NEED DETAILED CLEANING. (38)EXAHAUST CANOPY NOT CLEAN, HAD EXCESS GREASE BUIL UP, NEEDS DETAIL CLEANING. SERIOUS ...

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

MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS.

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

THE FOLLOWING REQUIRES A DETAIL CLEANING FAN COVERS INSIDE COOLERS,DEEP FRYER BOTTOM COMPARTMENT, STOVES,SHELVINGS,CAN OPENERS,HOUSINGS ATTACHED TO PREP TABLES CUTTING BOARDS AND EXPOSED HAND SINK FAUCET HANDLES. MUST REMOVE DIRT AND DEBRIS.

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

OBSERVED WALL IN KITCHEN FOOD PREP AREA WITH DUST DIRT AND GREASE. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOMETERS NEEDED IN ALL PREP COOLERS IN KITCHEN AREA. MUST PROVIDE. MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS IN KITCHEN AREA PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE. MUST PROVIDE

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

Found some food items in reach in freezer, must properly date food items in reach in freezer.

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

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving/racks not clean, need cleaning(crevices), cooler fan guards not clean, need detailed cleaning.

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

Floors in rear storage areas under shelving, mixer not clean, need detailed cleaning.

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

Exhaust canopy not clean, had excess grease build up, needs detailed cleaning.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON SITE WHEN WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SAUSAGE PIZZA 160.3F SERIOUS CITATION GIVEN 7-38-012.

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

THE FOLLOWING NEEDED CLEANING INSIDE CORNERS OF HOODWALLS,HOOD AND FIXTURES ON HOOD, WINDOW EXHAUST FAN, EXPOSED HANDWASHING SINK BSMT, HAND SINK IN TOILET.

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

FOUND FLOORS DIRTY BENEATH DEEP FRYERS,CLEAN FLOORS IN THE BASEMENT.

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

CLEAN THE WALLS IN THE PREP AREAS HAS SPLASHED ON FOOD DEBRIS AND SOME WALLS ARE DUSTY.

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

CLEAN ALL VENTS THROUGHOUT PREMISES HAS DUST BUILDUP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER INSIDE WALKIN COOLER AND 2-DOOR COOLER.

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

CLUTTER IN THE BACK STOREROOM MUST CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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

MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, AND REPLACE STAINED CUTTING BOARDS IN REAR AREA

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SELF-CLOSING DEVICE ON BATHROOM DOORS

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

MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK

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. FOUND GASKETS AT 2 DOOR COOLER IN KITCHEN IN POOR REPAIR,FOUND WOODEN PIZZA BOARDS AT PIZZA AREA IN POOR REPAIR,FOUND...

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. THE FOLLOWING REQUIRES A DETAIL CLEANING FAN COVERS INSIDE COOLERS,STOVES,DEEP FRYER BOTTOM COMPARTMENT,SHELVINGS,CA...

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. FOUND FLOORS DIRTY BENEATH DEEP FRYERS,CLEAN FLOORS IN DETAIL.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. FOUND COOK WITH NO HAIR RESTRAINT.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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 REMOVE KNIVES AND SPATULA STORED BETEEN AND...

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. INSTRUCTED TO CLEAN PREP TABLE,CAN OPNER BLADE,3COMP.AND EXPOSE HAND WASH SINKS IN BASEMENT PREP AREA WITH DEBRIS.

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...