Philly'S Best Express

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

No city of chicago certified food service manager on site while potentially hazardous foods are prepared and served (beef, potatoes, etc). Instructed facility to have a certified manager on site at all times while preparing and/or serving potentially...

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

Caulk around 3 compartment sink and exposed hand sink in rear kitchen area, in state of disrepair, shall be repaired/replaced.

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

Cooler shelving/racks not clean, had excess food debris accumulation, not clean, need detailed cleaning(crevices). Prep tables lower shelving not clean, need detailed cleaning(crevices).

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

Floors in 1st floor storage room under storage shelving not clean, need detailed cleaning(corners).

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

Wall, ceilings that had peeling paint, exposed plaster in 1st floor storage room, shall be repaired/sealed.

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

3 compartment sink faucet leaking at neck, shall be repaired/replaced.

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

NOTED TORN RUBBER GASKETS AT 3 DOOR REFRIGERATION UNITS AT THE PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE...NOTED BROKEN LID ON COVER CHEST FREEZER AT THE SECOND FLOOR FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.

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

NOTED HEAVY SPILLS OF BEEF BLOOD STAIN INSIDE REFRIGERATIONS INSIDE SECOND FLOOR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN...MUST DEFROST AND CLEAN AND MAINTAIN HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER ON THE SECOND FLOOR FOOD PREP AREA.

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

INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE SECOND FLOOR FOOD STORAGE AREA AND MAINTAIN

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

NOTED DUST BY THE ACCUMULATION ON WALLS ABOVE THE WINDOW BY THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN

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

NOTED BATH ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE BATH ROOM DOORS AND MAINTAIN

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

NOTED BATH ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE BATH ROOM DOORS AND MAINTAIN

FOOD HANDLER REQUIREMENTS MET

NOTED EMPLOYEES WITH NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEE FOOD HANDLER CERTIFICATE ON SITE AT LL TIMES.

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:-PEPPERONI 51.8F, ITALIAN SAUSAGE 49.5F/44.6F, TURKEY 45.9F, MEATBALLS 46.5F, CHEESE 45.3F, PIZZA (ASSORTED (SAUSAGE 74.5F,CHEESE 75.2F, PEPPERONI 78.8F)). M...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED HAND WASH SINK AT THE BATHROOM IN POOR REPAIR WITH NO HOT AND COLD RUNNING WATER AT THE BATHROOM FOR BOTH EMPLOYEES AND CUSTOMERS. (WATER SHOT OFF AND PIPES REMOVED DUE TO WATER LEAKAGE).INSTRUCTED EMPLOYEES TO WASH HANDS AT THE KITCHEN HAND WA...

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

NOTED OVER 15 RAT DROPPINGS ON FLOOR AT THE SECOND FLOOR FOOD STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. SERIOUS VIOLATION #7-38-020

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

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

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

NOTED WASTE WATER BACKING UP WITH GREASE AND FOOD PARTICLES AT THE 2 OF THE 3 COMPARTMENTS WHEN WATER IS RELEASED FROM ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION #7-38-030

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

NOTED TORN RUBBER GASKETS AT 3 DOOR REFRIGERATION UNITS AT THE PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE...NOTED BROKEN LID ON COVER CHEST FREEZER AT THE SECOND FLOOR FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.

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

NOTED HEAVY SPILLS OF BEEF BLOOD STAIN INSIDE REFRIGERATIONS INSIDE SECOND FLOOR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN...MUST DEFROST AND CLEAN AND MAINTAIN HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER ON THE SECOND FLOOR FOOD PREP AREA.

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

INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE SECOND FLOOR FOOD STORAGE AREA AND MAINTAIN.

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

NOTED DUST BY THE ACCUMULATION ON WALLS ABOVE THE WINDOW BY THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED BATH ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE BATH ROOM DOORS AND MAINTAIN.

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

NOTED SLOW WATER DRAIN AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NOTED EMPLOYEES WITH NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEE FOOD HANDLER CERTIFICATE ON SITE AT LL TIMES.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS ITALIAN BEEF, STEAK SANDWICHES, PIZZA, CHICKEN WINGS ETC. INSTRUCTED ABOVE TH...

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

MUST REPAIR BROKEN CHEST FREEZER DOOR AT THE FRONT STORAGE AREA.

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

OBSERVED GREASE BUILDUP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED GREASE AND DIRT ON FOOD PREP AREA ON WALL BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK IN DISHWAHING AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS (CHICKEN AND BEEF) ARE BEING PREPARED AND/OR S...

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

INSTRUCTED FACILITY TO INSTALL ADDITIONAL LIGHTING IN UPSTAIRS STORAGE AREA TO HELP PREVENT PEST HARBORAGE AND BETTER FACILITATE PROPER CLEANING.

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

FOUND 3 UNUSED REFRIGERATORS IN FACILITY. INSTRUCTED TO REPAIR OR REMOVE AND MAINTAIN.

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

OBSERVED CARDBOARD LINERSON SHELVING IN KITCHEN. INSTRUCTED MANAGMENT TO REMOVE AND TO U8E SMOOTH LIGHT COLORED SURFACES THAT ARE WATER AND GREASE RESISTANT.N APPROVED KNIFE RACK IMPROPER STORAGE OF KNIVES IN BETWEEN SEAMS OF KITCHEN TABLES. ...

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

MEAT SLICER IN KITCHEN NEEDS CLEANING. INTERIOR OF FRYER CABINETS NEED CLEANING.

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

COVEING ON FLOOR BEHIND STAND UP MIXER IN KITCHEN COMING APPART. COVING NEEDS TO BE FIXED TO THE WALL

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

All hot food shall be stored at a temperature of 140F or higher.FOUND 15 SLICES OF ASSORTED PIZZAS AT IMPROPER TEMPERATURE OF 82.3F.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS.TOTAL DOLLAR VALUE$ 20.00.

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 REPLACE BROKEN GASKETS AT 3 DOOR COOLER,PROVIDE WORKING SINK STOPPERS FOR 3 COMP SINK ALSO SPLASHGUARD IS NEEDED AT ...

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 INTERIOR/EXTERIOR OF COOLERS,DEEP FRYERS,TOPS/BOTTOMS OF FOOD PREP COOLERS,SHEL...

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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH COOKING EQUIPMENTS AND 2ND FLOOR DRY STORAGE.

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.FOUND LIGHT BULB AT REAR ABOVE 3 COMP SINK AREA NOT SHIELDED.

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.PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AR...