Pizza Studio

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food container ( flour, salt ) not labeled, instructed to label and maintain.

ALLERGEN TRAINING AS REQUIRED

No allergen training certificate for food service manager. instructed to obtain.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Violation Codes: 2-501.11. Inspector Comments: MUST PROVIDE A MASK FOR THE CLEAN UP KIT. MUST PROVIDE A DISPOSABLE MOP FOR THE CLEAN UP KIT. MUST PROVIDE A SANITIZER THAT IS EFFECTIVE IN ELIMINATING NOROVIRUS FOR THE CLEAN UP KIT. PRIORITY FO...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

- MUST PROVIDE PROTECTIVE EYE WEAR, A DISPOSABLE APRON, AND A MASK FOR THE CLEAN UP KIT, AND MAINTAIN. MUST PROVIDE A SANITIZER THAT IS EFFECTIVE IN ELIMINATING NOROVIRUS FOR THE CLEAN UP KIT, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION#:7-38-005....

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

- OBSERVED AN ACCUMULATION OF A SLIMY BLACK SUBSTANCE, OF THE INTERIOR OF THE ICE MACHINE, DRIPPING ONTO ICE USED FOR HUMAN CONSUMPTION. MUST REMOVE SUBSTANCE, DETAIL CLEAN/HAVE SERVICED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION#:7-38-005. CIT...

PROPER COLD HOLDING TEMPERATURES

- OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES: 1/2# OF SHREDDED CHEESE(50.1F) ON THE TOP OF THE PIZZA PREP COLD HOLDING TABLE 3# OF SHREDDED CHICKEN(49.4F) ON THE PIZZA TOPPINGS LINE 1/4# OF MAYO BASED DRESSING(63.7F) ON THE PIZZA PACK...

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

2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES

3-501.16(A) FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES ON UPPER PORTION OF PREP AREA PIZZA COOLERS ALONG FRONT LINE-CUT TOMATOES AT BETWEEN 47.9 F AND 51.1 F, CHEESE AT 49.1 F, ROASTED PEPPERS AT 47.9 F AND ROASTED MUSHROOMS AT 48.0 ...

PROPER DATE MARKING AND DISPOSITION

3-501.17(A) INSTRUCTED MANAGER REFRIGERATED READY-TO-EAT FOOD, PREPARED ON SITE AND HELD GREATER THEN 24 HOURS MUST BE LABLED AND WITH SELL BY DATE. PRIORITY FOUNDATION 7-38-005.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MAANGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFICATE POSTED WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS ( BEEF, CHICKEN... ) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.

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

FOOD DEBRIS FOUND IN FRONT HAND WASH SINK, INSTRUCTED TO KEEP CLEAN AND NOT TO USE HAND SINK FOR OTHER THAN HANDS WASHING.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENT NOT MET, INSTRUCTED TO HAVE ALL EMPLOYEES OBTAIN FOOD HANDLERS CERTIFICATE.

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

INSTRUCTED TO DEFROST WALK-IN FREEZER TO REMOVE ICE AND FROST BUILDUP AND MAINTAIN.

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

OBSERVED A MISSING CEILING TILE ABOVE THE SODA FOUNTAIN IN THE FRONT SODA STATION AREA AND A MISSING TILE NEAR THE REAR EXIT DOOR. INSTRUCTED TO REPLACE MISSING TILES TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND MAINTAIN.