Lugano'S Pizza

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

OBSERVED THE BASEMENT SLICER,#10 CAN OPENER, AND LARGE FLOOR MIXERS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO REAR PREP MICROWAVE NOT CLEAN, INSTRUCTED TO CLEAN.

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

OBSERVED WATER DAMAGED CEILING TILES IN DINING,AND REAR PREP AREA. INSTRUCTED TO REPLACE. ALSO CLEAN THE WALLS AND CEILING IN THE BASEMENT COOLER. ALSO CLEAN REAR PREP AREA LIGHT SHIELD.

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

OBSERVED CLUTTER ON OUTSIDE BASEMENT STEPS AND LANDING, INSTRUCTED TO REMOVE.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

OBSERVED LIVE COCKROACHES ON THE FLOOR AND WALLS OF THE 1ST FLOOR FOOD PREP AREA AND LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE BASEMENT FOOD PREP AREA. OBSERVED 7 LIVE COCKROACHES ON THE WALLS AND FLOOR OF THE 1ST FLOOR FOOD PREP AREA. OBSER...

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

NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. PREMISES COOKS AND SERVES PIZZA AND CHICKEN. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR CERTIFICATE WHILE POTENTIALLY HAZA...

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

OBSERVED FROZEN FRENCH FRIES AND CHICKEN WINGS STORED IN SEPARATE CARDBOARD BOXES IN THE FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN A PROPER FOOD GRADE CONTAINER WHICH CAN BE CLEANED AND SANITIZED.

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

DETAIL CLEAN THE SHELVES IN THE FOOD PREP AREAS, DOUGH SHEETER WITH EXCESS FLOUR, MICROWAVE, DEEP FRYER, FOOD STORAGE CONTAINERS, HANDSINKS AND 3 COMPARTMENT SINKS.

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

DETAIL CLEAN THE CEILING OF THE BASEMENT FOOD PREP AREA. SEAL THE OPENING IN THE WALL BEHIND THE GARBAGE CAN IN THE 1ST FLOOR FOOD PREP AREA.

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

REPAIR OR REPLACE THE NON-WORKING VENTILATION FANS IN BOTH WASHROOMS.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HANDSINK IN BASEMENT PREP AREA DISCONNECTED, UNABLE TO USE. INSTD TO REPAIR SINK. CITATION ISSUED 7-38-030 CRITICAL.

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

OVER 25 RAT DROPPINGS NOTED SCATTERED ON FLOOR ALONG WALLBASE BEHIND HEAVY EQUIPMENT, STORAGE RACKS. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. REAR 1ST FLOOR EXIT DOOR NOT ROD...

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

INTERIOR BOTTOM OF ALL COOLERS, MEAT SLICER NOT CLEAN. CLEAN SAME AND MAINTAIN.

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

FLOOR THROUGH OUT UNDER AND BEHIND HEAVY EQUIPMENT, ALONG WALLBASE AND IN WALK-IN COOLER NOT CLEAN, DEBRIS. CLEAN SAME.

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

LOOSE, CRACKED, MISSING WALLTILES AT EXTERIOR AND INTERIOR BASE OF WALK-IN COOLER. REPLACE SAME. REMOVE GRAFFITI FROM WALLS IN MENS TOILET ROOM. SEAL HOLE IN WALL NEAR STAIRWELL.

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

VENTILATION IN TOILET ROOMS IN POOR REPAIR. REPAIR SAME.

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

OBSERVED 2 STANDING MIXERS IN BASEMENT UNCLEAN WITH CAKED ON FOOD DEBRIS. CLEAND AND MAINTAIN STANDING MIXERS WHEN NOT IN USE.

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

OBSERVED KITCHEN CEILING IN DISREPAIR. REPAIR AND MAINTAIN CEILING.

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

OBSERVED VENTS WITHIN WOMENS ANDMENS ROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN VENTS.

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

OBSERVED SMALL LEAK AT EXPOSED HADNSINK IN KITCHEN ON 1ST FLOOR. FIX AND MAINTAIN.

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

OBSERVED UNCLEAN SODA DISPENSER NOZZLES. CLEAN AND MAINTAIN SODE DISPENSER NOZZLES.

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

OBSERVED FLOORS UNCEAN UNDER AND BEHIND LARGE EQUIPMENT. CLEAN AND MAINTAIN FLOORS.

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

OBSERVED DRAIN COVER MISSING ON FLOOR DRAIN IN BASEMENT. REPAIR AND MAINTAIN FLOOR DRAIN COVER.

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

REPLACE MISSING CEILING TILE IN KITCHEN.

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

OBSERVED DUST ACCUMULATION ON VENTS IN KITCHEN. CLEAN AND MAINTAIN VENTS.

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

OBSERVED HOT WATER HANDLE IN DISREPAIR ON HANDSINK IN BASEMENT. MUST REPAIR SO HOT AND COLD RUNNING WATER ARE AVAILABLE AT ALL TIMES.

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

HANDWASH SINK LEAKING IN BASEMENT. REPAIR AND MAINTAIN HANDWASH SINK IN BASEMENT.

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

SOME BULK FOOD CONTAINERS AT BASEMENT AREA NOT LABEL MUST PROVIDE

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

1 STOPPER MISSING AT THE 3 COMPARTMENT SINK MUST PROVIDE ALSO MUST REMOVE RUST FROM SHELVES INSIDE THE WALK-IN COOLER IN BASEMENT AREA

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

MUST CLEAN NINTERIOR OF UNUSED REACH-IN COOLER IN REAR PREP AREA AND MUST REMOVE IF NOT IN USE ALSO CLEAN FANS INSIDE THE WALK-IN COOLER IN BASEMENT AREA

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

MUST CLEAN WALLS INSIDE WALK-IN COOLER OF FOOD DEBRIS IN THE BASEMENT AREA

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

VENTS IN THE REAR PREP AREA NEED CLEANING OF DUST

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

SPLASH GUARD NEEDED AT HANDSINK IN REAR PREP AREA NEXT TO COMPARTMENT SINK

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

MUST CLEAN BOTTOM COMPARTMENT OF DEEP FRYER HAS GREASE BUILD-UP INSIDE COMPARTMENT,FILTERS ABOVE STOVE NEEDS CLEANING OF GREASE AND SOME LIGHT SHIELDS COVERS IN BASEMENT NEEDS CLEANING NEAR PREP TABLE

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

WALL NEAR MIXER MACHINES IN BASEMENT NEEDS CLEANING

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

LABEL THE BULK FOOD CONTAINERS THAT ARE LOCATED IN THE BASEMENT.

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

CLEAN THE MICROWAVE IN THE KITCHEN HAS FOOD DEBRIS INSIDE THE UNIT. INSTRUCTED TO CLEAN IT.

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

CLEAN THE FLOOR IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS SOME DUST BUILDUP ON THEM.

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

SOME OF THE WALLS IN THE PREP AREA IN THE BASEMENT HAS SOME PEELING PAINT ON THEM. INSTRUCTED TO REMOVE THE PEELING PAINT AND PAINT THEM.

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

CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.

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.MUST CLEAN STORAGE SHELVES IN BASEMENT.

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.MUST CLEAN FLOOR IN THE BASEMENT FOOD STORAGE AREA ALONG WALL BASES.

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.MUST REPLACE STAINED CEILING TILES 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...

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

BEVERAGE SYRUP LINES LEAKING. REPAIR SAME.

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

CAN OPENER AND STORAGE SHELVES NOT CLEAN. CLEAN SAME.

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

LOW WATER PRESSURE AT BASEMENT 3-COMPARTMENT SINK. REPAIR SAME.

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.FOUND ...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED EVIDENCE OF LIVE COCK ROACH INFESTATION THROUGHOUT PREMISES MORE THAN 40 CRAWLING IN & O...

* 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 ONE ON SITE WITH A CERTIFIED FOOD MANAGER WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.(PIZZA, SPAGHETTI...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED COMPARTMENT SINK NOT BEING MAINTAINED. WHEN WATER IS LE...

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.MUST LABLE BULK FOOD STORAGE CONTAINERS& COOKED FOODS IN COOLERS.

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 INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

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 MASSIVE AMOUNT OF MOLD ON CEILING IN BASEMENT WALK IN COOLER.MUST REMOVE RUST FROM EXTERIOR OF GRE...

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.MUST DETAIL CLEAN ALL COOLERS,FRYERS,CABINETS,SHELVING UNITS,SODA MACHINE,ROLLING CARTS,FLOOR MIXERS,STOVE.

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.MUST DETAIL CLEAN FLOORS ALONG WALLBASES THROUGHOUT.MUST GROUT FLOOR IN BASEMENT.REPLACE MISSING FLOOR DRAIN COVER IN BASEMENT.

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.MUST REPLACE STAINED CEILING TILES THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES AND CRACKS IN WALL TILES.MUST REPLACE OR REPAIR MISSING & DAMAGED WALL TILES & BASES THROUGHOU...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS & FREEZER...

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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR IN BASE...