Papa Ray'S Pizza & Wings

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

NO SPLASH GUARD INSTALLED BETWEEN THREE COMPARTMENT SINKS AND EXPOSED HAND SINKS.INSTRUCTED TO PROVIDE SPLASH GUARD AT SAID AREA WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN BREAST AT TEMP OF 94.6F,STORED INSIDE THE TWO DOOR COOLER; DICED CHICKEN STORED AT DISPLAY COOLER AT TEMP OF 48.6F. NO TIME AND TEMPERATURE LOG, NOR COOLING PROCESS LOG PROVIDED AT P...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD:LETTUCE,SHREDDED CHEESE ETC.,TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS: A BOTTLE OF BLEACH,GARBAGE CAN AND KITCHEN EQUIPMENT,THEN GOING BACK TO HANDLE READY TO EAT FOOD INCLUD...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NO EXPOSED HAND SINK AT REAR PREP AREA. OBSERVED EMPLOYEE NOT WASHING HAND. PREMISES WAS LICENSED WITH TWO EXPOSED HAND SINKS(FRONT AND REAR PREP AREA).INSTRUCTED TO RE-INSTALL THE EXPOSED HAND SINK UNDER THE CITY PLUMBING CODE.PROVIDE SOAP AND PAPER...

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

NO CERTIFIED FOOD HANDLER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD ARE HANDLED:SAUSAGE,CHICKEN,RIBS ETC. A CERTIFIED FOOD HANDLER IS REQUIRED TO BE ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED,SERVED AND STORED. SERIOUS VIOLATION:7-3...

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

THREE COMPARTMENT SINK NOT MAINTAINED. WHEN WATER IS RELEASED FROM ONE COMPARTMENT SINK,WASTE WATER(GREASE,OIL AND FOOD PARTICLES) BACKS UP ON THE OTHER TWO COMPARTMENT SINK.INSTRUCTED TO REPAIR. SERIOUS VIOLATION:7-38-030

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

REMOVE SERVING SCOOP FROM INSIDE THE DRY FOOD,STORED ABOVE THE WHITE CHEST FREEZER

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

REMOVE PLASTIC SCOOP FROM INSIDE THE DRY FOOD STORED ABOVE THE CHEST FREEZER. WHITE CHEST FREEZER IN POOR REPAIR,LID/COVER IS COMPLETELY RUSTED AND BROKEN,INSTRUCTED TO REPLACE LID/COVER OR THE UNIT. FOOD STORED INSIDE CHEST FREEZER, FROM OPENED CA...

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

FOOD DEBRIS INSIDE ALL COOLERS AND RUBBER GASKETS,INSTRUCTED TO CLEAN AND MAINTAIN.

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

GARBAGE BAGS,EMPTY BOXES AND OTHER ITEMS ARE ACCUMULATE IN FRONT OF REAR EXIT DOOR,INSTRUCTED TO REMOVE.

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

THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS AND GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN EQUIPMENT AND MAINTAIN.

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

OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN INTERIOR OF FLOOR DRAINS.

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

OBSERVED WATER STAINED CEILING TILES ABOVE PREP AREA. MUST REPLACE ALL DAMAGED CEILING TILES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THEROMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THEROMOMETER FOR FOOD HANDLERS.

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

OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLERS.

* 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 CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF, SAUSAGE, ETC....

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. OBSERVED FOOD ACCUMULATED INSIDE PREP COOLERS DOOR RUBBER GASKETS AND FOOD/GREASE BUILD UP ON VENTILATION HOOD FILTE...

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. OBSERVED WATER STAINED CEILING TILES ABOVE PREP AREA AND DINING AREA. MUST REPLACE ALL DAMAGED CEILING TILES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. WALK IN FREEZER LIGHT BULB BURNED OUT. MUST REPLACE WITH WORKING LIGHT...

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. MUST PROVIDE THERMOMETERS FOR ALL COOLERS AND PROVIDE...

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. SPLASH GUARD IS NEEDED BEYWEEN EXPOSED HAND SINK AND PREP TABLE,IN FRONT AREA. PAINT WITH NON-TOXIC PAINT RAW WOOD SHE...

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.REPAIR OR REPLACE FLOOR TILES IN REAR 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...