Pat'S Pizza

PROPER COLD HOLDING TEMPERATURES

3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A 2 DOOR PREP COOLER; ABOUT 3 LBS OF SLICED TOMATOES AT 50F, ABOUT 2 LBS OF COOKED SAUSAGE AT 60F, ABOUT 5 LBS OF CHEESE AT 51F, AB...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

4-301.11 OBSERVED A TWO DOOR PREP COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 60F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION AN...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 OBSERVED CONTAINERS OF FOOD WITHOUT LABELS CONTAINING THE COMMON NAME. INSTRUCTED TO PROVIDE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS INSIDE OF THE FRYER AND IN BETWEEN THE COOKING EQUIPMENT. OBSERVED ACCUMULATED DUST DEBRIS ON THE CEILING AROUND THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED MINOR DIRT DEBRIS ON THE FLOORS IN THE DRY STORAGE AREA UNDER SHELVES, IN THE FOOD PREP AREA UNDER EQUIPMENT AND BEHIND THE REACH IN FREEZER IN THE REAR. INSTRUCTED TO CLEAN ALL.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED NO FOOD HANDLERS CERTIFICATES AVAILABLE FOR INSPECTORS REVIEW. INSTRUCTED TO MEET REQUIREMENT.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN, PIZZA, SALADS) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

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

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. COPY OF HEALTH POLICY PROVIDED TO FACILITY. PRIORITY...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 20 SMALL FLIES THROUGHOUT FACILITY INCLUDING IN REAR NEAR DOORS, NEAR CLEAN DISHES, AND IN FOOD PREP AREA. INSTRUCTED MANAGER TO MINIMIZE SMALL FLY ACTIVITY. PRIROTY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

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

OBSERVED TORN DOOR GASKET INSIDE OF THE CHEST FREEZER AND BROKEN HANDLE. INSTRUCTED TO REPLACE.

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

OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 1 OF 2 BATHROOMS WITH NO LIGHTING. INSTRUCTED MANAGER TO PROVIDE LIGHTING TO BATHROOM.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED TO COMPLY WITH REQUIREMENT.

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

OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATIO...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN AT THE FRONT HAND SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

PERSONAL CLEANLINESS

OBSERVED MALE EMPLOYEE PREPPING FOOD IN THE FOOD PREP AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN WHILE IN FOOD PREPPING AREAS.

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

OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.

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

OBSERVED TORN DOOR GASKET INSIDE OF THE CHEST FREEZER AND BROKEN HANDLE. INSTRUCTED TO REPLACE.

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

OBSERVED FROZEN CHICKEN STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER AND 2-DOOR FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE FLOOR/WALLS OF THE CHEST FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR MATERIALS TO CLEAN UP SAID INCIDENT. FACILITY MUST PROVIDE PROCEDURES AND MATERIALS FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY ...

PROPER COLD HOLDING TEMPERATURES

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SALAD:SLICED ROMAINE, SLICED TOMATOES, OPEN CAESAR DRESSING, OPEN THOUSAND ISLAND, AND OPEN FRENCH DRESSING ) AT IMPROPER COLD HOLDING TEMPERATURES (54 F) LOCATED IN REACH IN COOLER. INSTRUCTED TO D...

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOODS (COOKED CHICKEN , PICO DE GALLO) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED BURGER ON MENU. SAID ITEMSCAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 56F DURING THE INSPECTION LOCATED IN CORNER OF FOOD PREPARATION AREA ON THE SOUTH WALL. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOUND PRE-PACKAGED SALAD,CAKE AND TIRAMISU ON SITE MUST PROVIDE:THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGE...

ALLERGEN TRAINING AS REQUIRED

FOUND NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

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

OBSERVED MINOR DUST ON THE VENTS LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED CRACK IN THE WALL LOCATED IN THE LEFT CORNER UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.

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

THE RACKS INSIDE THE WALK IN COOLER ARE RUSTY. INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS. MAINTAIN SAME. -THE WASHBOWL IN THE WOMEN'S TOILET ROOM NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AROUND THE WASH BOWL. MAINTAIN SAME.

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

THE STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE REAR WHERE MULTI USE UTENSILS ARE STORED HAS DIRT AND FOOD ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THE FLOORS AROUND AND UNDER THE COOLERS AND COOKING EQUIPMENT HAS FOOD, DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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

THE VENTS IN THE TOILET ROOMS HAS THICK DIRT AND DUST ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN. -CEILING TILES AND THE COVER TO THE FAN ON THE SIDE OF THE TOILET IN THE WOMEN'S TOILET ROOM ARE MISSING. INSTRUCTED TO PROVIDE. MAINTAIN SAME.

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

THE TOP OF THE FAUCET IN THE MEN'S TOILET ROOM LEAKS WATER WHEN YOU PUSH DOWN ON THE FAUCET. INSTRUCTED TO FIX AND MAINTAIN.

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

dust build-up on shelves above front prep coolers, instructed to clean and maintain.

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

KNIVES STORED IN A SNITIZER ON COUNTER TOP, INSTRUCTED TO KEEP ALL CHEMICAL AWAY FROM FOOD PREP AREA.

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

MEAT SLICER NOT CLEAN BEHIND BLADE,FAN COVER IN WALK-IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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

INOPERABLE VENTILATION IN TOILET ROOM. INSTRUCTED TO PROVIDE.

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

OBSERVED THE FLOOR-WALL JUNCTURES UNDER THE DOUGH PREP AREA WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR-WALL JUNCTURE.

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

OBSERVED CEILING TILES AND VENT ABOVE THE PIZZA PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS AND CEILING TILES.

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

OBSERVED MISSING LIGHT BULBS AND UNSHIELDED LIGHTS THROUGHOUT THE PREP AREA AND DRY STORAGE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE SHIELDED LIGHTING.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE APPROVED FOOD HANDLER EDUCATION.

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

FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD AND FOOD SPILLS.

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

WALLS IN NEED OF CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN AND MAINTAIN THE KNIVES IN THE KNIFE RACK, THE KNIFE RACK, THE RUSTY RACKS IN THE WALK IN COOLER AND THE INTERIOR OF THE COOKING EQUIPMENT.

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

MUST CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT.

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

MUST CLEAN AND MAINTAIN CEILING AND WALLS IN THE PREP AREA.

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

MUST FIX DAMAGED WALLS IN FRONT SERVICE/DINING AREA-MUST BE SMOOTH AND EASILY CLEANABLE.

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

FOUND FLOORS NOT SWEPT AT MAIN KITCHEN.

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

FOUND CLUTTER STORED ON FOOD SHELVING UNITS.(VACUUM CLEANER, TOOLS,ETC.)

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PASTA COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 54.8. INSTRUCTED MANAGER TO REPAIR COOLER, A...

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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BETWEEN 50 F AND 51.4 F- BEEF, MEATBALLS, CHEESE, BAKED POTATO AND COOKED NOODLES. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS MUS...

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 FOOD DEBRIS BEHIND SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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

FOUND CONTAINERS WITH SPICES WITH NO LABELS.

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

FOUND UNNECESSARY ARTICLES STORED OF FOOD SHELVING UNITS.(SHOES).

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

FOUND FLOORS NOT SWEPT AT REAR DRY STORAGE AREAS.

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. Found bulk food not labeled.

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. Found food containers not stored properly at dis...