Pizano

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

FOUND 2LBS OF FRESH CHOPPED GARLIC COVERED WITH OIL AT 54.3F SITTING IN A CONTAINER ON TOP OF ICE, INSTRUCTED TO KEEP SUCH ITEM STORED AT 40F OR LOWER. CRITICAL CITATION ISSUED. 7-38-005(A). FOOD DISCARDED VALUED AT $10.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED DURING STORAGE, FOUND RAW BEEF STORED ABOVE DELI MEAT, TORTILLA BREAD, SALAD ITEMS, INSTRUCTED MGR TO STORE FOOD ACCORDING TO HEALTH CODE. SERIOUS CITATION ISSUED. 7-38-005(A)

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

FLOOR ALONG WALLBASE UNDER 3-COMP SINK NOT CELAN, FOOD AND DIRT BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN. ASLO GREASE AND DIRT FOUND BEHIND COOKING LINE.

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

DAMAGED SECTION OF CEILING AND WALL IN BASEMENT DRY STORAGE ROOM,RUSTY SHELVES, INSTRUCTED TO REPAIR AND MAINTAIN.

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

INADEQUATE FOOD PROTECTION, FOUND 20 LBS OF MEAT AND MARINARA PIZZA SAUCE IN STEAM TABLE AT TEMPERATURE RANGING BETWEEN 51.5F-102.3F. INSTRUCTED MGR TO HOLD ALL HOT POTENTIALLY HAZARDOUS FOODS AT 140F OR HIGHER, FOOD ITEMS DISCARDED VALUED AT $10 , ...

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

FOAM AND PLASTIC DISPOSAL CUPS, CARDBOARD BOXES USED AS SCOOPS AND DIRECT FOOD CONTACT SURFACE. INSTRUCTED TO USE PROPER FOOD CONTACT SURFACE.

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

ALL BAR ICE BINS MISSING COVERS, INSTRUCTED TO NINSTALL.

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

NO SANITIZER TEST STRIPS FOR BOTH DISH WASHING MACHINES, INSTRUCTED TO OBTAIN AND TEST MACHINES DAILY.

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

FLOOR ALONG WALLBASE UNDER 3-COMP SINK NOT CELAN, FOOD AND DIRT BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.

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

DAMAGED SECTION OF CEILING AND WALL IN BASEMENT DRY STORAGE ROOM,RUSTY SHELVES, INSTRUCTED TO REPAIR AND MAINTAIN.

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

DURING INSPECTION FOUND TWO PORCELAIN BOWLS WITH APPROXIMATELY 3LBS OF COOKED ITALIAN SAUSAGES AT 80.2F AND 78.2F SITTING ON TOP OF THE COLD HOLDING UNIT NEXT TO DEEP STAINLESS STEEL ROUND COUNTINER HOLDING 3LBS OF MEATBALLS AT 50.2F AND 5LBS TOMATO ...

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

MUST DETAIL CLEAN AND SANITIZE GLASSWARE RUBBER CURTAIN AT THE BAR DISHMACHINE.

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

MUST MAINTAIN FLOORS DRY AT ALL TIMES AT THE DISH MACHINE AREA AS WELL AS AT THE BASEMENT BAR FLOOR NEXT TO THE BEER COOLER.

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

MUST CLEAN FOOD SPLASHES AT WALL BY THE DISH MACHINE.

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

MUST REPAIR LEAKY EXPOSED HAND SINK IN THE BASEMENT PREP AREA. MUST REPAIR LEAKY PIPE UNDER THE 1COMP COMPARTMENT SINK LOCATED NEXT TO THE DISH MACHINE.

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

MUST REPAIR EXHAUST VENT IN THE 1ST FLOOR HANDICAPPED RESTROOM.

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

MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES/STAINS IN PREP AREA ON 1ST FLOOR.

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

MUST RE-ATTACH OR REPLACE LOOSE RUBBER GASKET ON PREP COOLER (DIRECTLY IN FRONT OF COOKING EQUIPMENT) IN PREP AREA ON 1ST FL.

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

MUST PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA.

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

MUST PROVIDE SHIELDS TO THE LIGHTS ABOVE THE COOKING EQUIPMENT IN THE PREP AREA ON 1ST FL.

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

MUST STORE ICE SCOOPS IN A SANITIZED CONTAINER OR WITH HANDLES UP NOT TOUCHING THEE ICE IN BAR AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE UNUSED WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

FOUND WOMEN/MEN'S WASH BOWLS WITHOUT HOT WATER (50.5F/80.6F) IN BASEMENT TOILET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CITATION #70230-14 ISSUED.

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

MUST LABEL ALL BULK INGREDIENT CONTAINERS IN PREP/STORAGE AREAS.

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

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL COOKING EQUIPMENTS IN PREP AREA AND BULK INGREDIENT CONTAINERS, IF CONTAINERS WILL NOT COME COMPLETELY CLEAN MUST REPLACE THEM.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS.

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

MUST DETAIL CLEAN AND MAINTAIN WALLS IN BASEMENT STORAGE/PREP AREAS AND REPLACE DAMAGED/MISSING CEILING TILES IN BASEMENT STORAGE AREA.

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

MUST SEAL AND MAINTAIN OPENINGS AROUND PIPES UNDER WASH BOWLS IN BASEMENT WOMEN'S TOILET ROOM.

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

MUST PROPERLY STORE ICE SCOOP IN A SANITIZED BIN IN THE BASEMENT.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. BASEMENT PREP AREA HAND S...

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. DISPOSABLE CUPS ARE USED FOR BULK FOODS, INSTRUCTE...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. UPPER PANEL OF ICE MAKER INTERIOR SURFACES NOT CLAN, INSTRUCTED TO CLEAN AND MAINTAIN. BOTTOM SHELF OF PREP COOLERS NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINT...

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. BOXES OF SODA AND SAUCE STORED ON FLOOR, INSTRUCTED TO STORE ELEVATED OFF FLOOR.

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. A HOLE NOTED IN BASEMENT DRY STORAGE ROOM WALL, INSTRUCTED TO SEAL.

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. LOOSE WALL CORNER METAL COVERINGS WITH LOOSE SCREWS, INSTRUCTED TO MOUNT PROPERLY.

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 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 DEBRIS ON EXTERIOR OF DISHMACHINE. MUST CLEAN AND MAINTAIN EQIPMENT.

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 FLOOR THROUGHOUT BAR AND MAINTAIN.

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 STORE ALL CUTTING OFF FLOOR, UPPER PANEL OF ICE MACHINE INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAI...

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 PROVIDE LIDS FOR ALL BAR ICE BINS.

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. MISSING WALL BASE TILES AT BASEMENT'S PREP AREA, MUST REPLACE.