Pizza Que

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

REPLACE BROKEN LID TO DEEP FREEZER.

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF BOTH FREEZERS, COOLERS, INTERIOR CABINET OF DEEP FRYER, FILTERS AND HOOD ABOVE COOKING EQUIPMENT, DISCONNECTED PIZZA PREP STATION, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

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

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

CLEAN ALL LIGHT SHIELDS THROUGHOUT.

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

REPLACE ALL BLOWN LIGHTS THROUGHOUT.

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

REPAIR/REPLACE LEAKY FAUCET AT 3 COMPARTMENT.

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

ELIMINATE CLUTTER IN REAR OFFICE AREA.

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

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. REPAIR SECTIONS OF WALLS IN REAR BY WALK-IN COOLER AND BY REAR DOOR AND RE-PAINT SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK-IN COOLER IN POOR REPAIR, AIR TEMP FOUND AT 49.0F - INSREUCTED TO REMOVE AND DISCARD ALL PRODUCT FOUND AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED-CITATION ISSUED-CRITICAL 7-38-005(A)

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

HOT LINKS-114.1F, RIB TIPS-50.1F, EGGS 50.1F, COOKED RIBS-50.4F, COOKED RIBS-115.6F -INSTUCTED TO DISCARD ALL POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES(COLD FOODS MUST BE HELD AT 40 DEGREESOR BELOW +/-2 DEGRRES AND HOT FOODS MUST BE H...

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

NO CERTIFIED MGR. WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES AT TIME OF INVESTIGATION - CITATION ISSUED-SERIOUS 7-38-012

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

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. REPAIR SECTIONS OF WALLS IN REAR BY WALK-IN COOLER AND BY REAR DOOR AND RE-PAINT SAME.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF WALK-IN COOLER 47.8F, PREP COOLER BOTTOM 60F, DISPLAY COOLER UNDER FRONT COUNTER NOT...

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

PROVIDE HOT AND COLD RUNNING WATER ABOVE SOFT SERVE MACHINE TO PROPERLY CLEAN AND SANITIZE FREEZER PARTS AND EQUIPMENT.

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. CLEAN INTERIOR OF VENTILATION HOOD AND FILTERS (DUST BUILDUP).