Papa Romeo'S Pizza

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

WHEN FAUCETS AT THREE COMPARTMENT SINK AND ONE COMPARTMENT SINK IS TURNED ON, WASTE WATER BACKS UP FROM FLOOR DRAINS ONTO FLOOR IN PREP AREA. STRONG FOUL ODOR COMING FROM DRAINS AND WASTE WATER. INSTRUCTED TO CONTACT A PLUMBER AND FIX THE PROBLEM. MU...

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

EVIDENCE OF LIVE ROACHES ON PREMISES: ONE ROACH INSIDE THE THREE COMPARTMENT SINK, ONE ROACH INSIDE ONE COMPARTMENT SINK. ONE ROACH CRAWLING ON WALL ABOVE THE THREE COMPARTMENT SINK, ONE ROACH ON FLOOR BY THE REAR REACH-IN COOLER, FOUR ROACHES UNDER ...

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

LABEL BULK FOODS, STORED AT REAR STORAGE AREA.

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

NO HANDLE PROVIDED AT REAR REACH-IN COOLER,INSTRUCTED TO PROVIDE.DIRTY CARD BOARDS USED FOR SHELF LINER INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANBLE AND NON ABSORBENT MATERIAL. REPLACE MISSING SCREWS AT FLOOR GREASE TRAP UNDER THE THREE COMP...

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

FOUND THREE AND ONE COMPARTMENT SINKS WITH DEBRIS, ROACHES AND BLACK SUBSTANCE INSIDE THE COMPARTMENT SINKS AND ON BROKEN STOPPERS. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED SINKS. ALL RACKS, SHELVES AND COUNTERS THROUGH-OUT WITH FOOD AND DEBRIS. IN...

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

FLOOR UNDER THE COOLER UNITS,BEHIND AND UNDER SHELVES WITH ACCUMULATION OF DEBRIS,FOOD,PAPER AND OTHER ITEMS, INSTRUCTED TO CLEAN AND MAINTAIN INCLUDED REAR STORAGE AREA,AND WALK-IN COOLER CEMENT DEBRIS ON FLOOR BY THE WALK-IN COOLER MUST BE REMOVED...

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

NEED TO SEAL WALLS THROUGHOUT THE PREMISES INCLUDED BEHIND THE EQUIPMENTS AND COOLERS. FOOD AND STAINS ON WALLS IN PREP AND STORAGE AREAS AND INSIDE THE WALK-IN COOLER. INSTRUCTED TO CLEAN ALL WALLS. REPLACE DEAD LIGHTBULBS IN STORAGE AREA.

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

INSECTS AND DUST INSIDE THE LIGHT SHIELDS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

REPLACE MISSING AND BROKEN STOPPERS AT THREE COMPARTMENT SINKS.

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

REMOVE UNUSED/UNNECESSARY EQUIPMENTS FROM REAR STORAGE AREA AND RE-ORGANIZE SAID AREA TO ELIMINATE PEST HARBORAGE AND TO FACILITATE CLEANING.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST WEAR EFFECTIVE HAIR RESTRAINT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE, AIR TEMP OF 50.5F TO 52.6F. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE UNIT. POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(CHICKEN,SAUSAGE, GROUND BEEF ETC.). INSTRUCTED TO CONTACT A TECHNICIAN AND W...

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE ABOVE COOLER:SAUSAGE IN BAGS AT TEMP OF 53.1F TO 55.0F; SLICED PEPPERONI AT TEMP OF 50.3F TO 58.2F; 10 2oz.EACH OF BLUE CHEESE CONTAINER AT TEMP OF 56.4F(LABEL STATED "MUST ...

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

DETAIL CLEAN INSIDE THE COOLERS,REMOVE FOOD DEBRIS;CLEAN INTERIOR OF 1 COMPARTMENT SINK,EXCESS DEBRIS,CLEAN ALL SHELVES INCLUDED THE REAR AREA AND FRONT COUNTER.

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

DETAIL CLEAN FLOOR THROUGOHUT SPECIALLY CORNERS,ALONG THE WALLS,BEHIND THE COOKING EQUIPMENT AND UNDER THE SHELVES(FOOD AND GRIMES DEBRIS). NEED TO CLEAN FLOOR DRAIN BY THE MOP SINK.(SLIME BUILD-UP).

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

REPLACE ALL MISSING CEILING TILES THROUGHOUT.

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

REPAIR LEAKING PIPE UNDER THE 3 COMPARTMENT SINK(MIDDLE COMPARTMENT SINK.

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

REMOVE ALL USED AND STAINED PIZZA CARDBOARDS(USED FOR PIZZA DELIVERY)FROM UNDER THE SHELF. DELIVERY PIZZA BOXES MUST BE PROPPERLY STORED IN A MANNER THAT IS PROTECTED FROM ANY SOURCE OF CONTAMINATION.

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. NO...

* 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 SANITATION CERTIFATE NOR CERT. FOOD MANAGER PRESENT OR FOUND ON PREMISES AT THE TIME OF INSPECTION...

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. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN,ON PREP COOLER TOP SIDE,AND REPLACE MISSING PI...

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 DEBRIS AND STAINS ON HAND WASH SINK,TOILET BOWLS IN MALE AND FEMALE TOILETS, EXPOSE HAND WASH SI...

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. INSTRUCTED TO CLEAN DEBRIS ON FLOOR IN THE OFFICE.

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. INSTRUCTED TO CLEAN FOOD STAINS ON WALLS AT FRONT AND REAR PREP AREAS.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSIG SHIELD ABOVE PREP COOLER.

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. INSRUCTED TO REMOVE AND ORGANIZE CLUTTER IN THE O...

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. OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED AT ALL TIMES.