Pizza Hut

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

MUST DEFROST ICE BUILD-UP INSIDE WALK-IN FREEZER, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,

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

MUST DETAIL CLEAN VENTS ABOVE PIZZA OVEN, AND FOOD WIRE CARTS INSIDE HOT HOLDING UNIT,

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

WALLS BEHIND THE EXPOSED HAND SINK IN THE FRONT AREA, AND WALLS INSIDE THE MENS WASHROOM NEEDS DETAIL CLEANING. FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEN AND MAINTAIN. ALL CEILING VENT AND VENT IN THE WASHROOMS NEEDS ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PIZZA PREP COOLER AT 49.6F. NO TIME/TEMPERATURE LOG AVAILABLE. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. TAGGED THE PREP COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE THE PREP COOLER UNTIL IT'S MAINTAININ...

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PIZZA PREP COOLER. HAM AT 50.5F, CHICKEN AT 49.9F, BIG SAUSAGE AT 46.6F, PEPPERONI AT 46.7F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR ...

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

NO CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON SITE MANAGER HAS A STATE OF ILLINOIS SANITATION CERTIFICATE ONLY. INSTRUCTED TO OBTAIN A CITY OF CHICAGO CERTIFICATE. CITATION ISSUED SERIOUS 7-38-012.

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

WALLS BEHIND THE EXPOSED HAND SINK IN THE FRONT AREA, AND WALLS INSIDE THE MENS WASHROOM NEEDS DETAIL CLEANING. FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEN AND MAINTAIN. ALL CEILING VENT AND VENT IN THE WASHROOMS NEEDS ...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; FRYERS, CAN OPENER AND DISH WASHING MACHINE.

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 CLEAN FLOORS AT CORNERS AND ALONG WALLS AT REAR DISHWASHING AREA AND STORAGE AREA.

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. MUST REPLACE BROKEN WALL TILES NEAR WALK IN COOLER AND WALK IN FREEZER, CLEAN HOOD AND FILTER ABOVE FRYERS AND CLEAN VENT COVERS THRU-OUT PREMISES.

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...

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. INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

* 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.OBSERVED NO FOODSERVICE CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED AND PREPARED / NO...

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 THE REAR STORAGE RACKS,ALSO IN WALK-IN COOLER NOT CLEAN INSTRUCTED TO CLEAN ALL STORAGE RACKS. NEED TO CLEAN IN...

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.OBSERVED THE FLOOR IN WALK-IN COOLER NOT CLEAN INSTRUCTED TO CLEAN.

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. Use dustless cleaning methods.OBSERVED THE FRONT PREP WALL AND THE REAR PREP WALL NOT CLEAN INSTRUCTED TO CLEAN, AND CLEAN REAR CEILING VENT DUSTY.

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. Shielding to protect against broken glass falling into food shall be prov...