Pompei

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

NO CERTIFIED MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MANAGER TO OBTAIN.

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

REFER TO PREVIOUS REPORT FOR DESCRIPTION.

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

INADEQATE INSECTS CONTROL, FOUND ABOUT 30 LIVE FRUIT FLIES SCATTERED IN KITCHEN AND DISH WASHING AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.

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

NO CERTIFIED FOOD AND SANTATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED MGR TO OBTAIN.

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

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

EMPTY TIN CANS ARE USED AS A MULTI-USE UTENSILS, INSTRUCTED TO DISCARD AFTER FIRST USE.

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

KNIVES WEDEGED BETWEEN WALL AND PREP COOLER, INSTRUCTED TO STORE KNIVES IN A CLEAN SURFACE.

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

THE FOLLOWING NOT CLEAN, FOOD SLICER, COUNTER TOPS, KITCHEN SHELVES, BULK FOOD CONTAINERS, SODA DISPENSERS, DOUGH MIXERS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOOD SPILLS AND GREASENOTED ON KITCHEN FLOORS ALONG WALL BASE, INSTRUCTED MGR TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETERS IN SEVERAL COOLERS, INSTRUCTED TO PROVIDE.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.

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

ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. BARE WOODEN DOOR IN BASEMENT STORAGE ROOM MUST BE SEALED, TO MAKE SURFACE SMOOTH /EASILY CLEANABLE.

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

FLOORS AT DISHROOM & PREP AREAS MUST BE KEPT DRY & FREE OF DEBRIS BUILD-UP, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 18- SMALL/FRUIT FLIES ON WALLS TO THE RIGHT 0F ICE MACHINE, 5-ON CEILING TO THE LEFT OF LADIES BATHROOM, 6-ON WALLS AROUND BASEMENT EMPLOYEE LOCKERS, 5-ON WALL ABOVE BAGS OF FLOUR AT PIZZA KITCH...

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

ALL BULK FOOD CONTAINERS THRU-OUT PREMISES MUST BE LABELED. All food not stored in the original container shall be stored in properly labeled containers.

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

FOLLOWING NEED DETAILED CLEANING: BOTTOM OF PREP TABLES, DOOR GASKETS OF COOLERS, INTERIOR LEDGES OF ALL SMALL COOLERS, COMPRESSORS & FAN GUARDS OF SAME COOLERS, INTERIOR PANEL OF ICE MACHINE, INTERIOR OF FRYERS-DUE TO HEAVY BUILD-UP OF FOOD/DUST/DIR...

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

FLOORS UNDER/BEHIND ICE MACHINE, PREP TABLES, HEAVY EQUIPMENT, UNDER WALK-IN COOLER SHELVES-NEED DETAILED CLEANING DUE TO HEAVY DEBRIS/GREASE/DUST BUILD-UP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean...

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

WALLS AROUND PREP TABLE, HANDSINK & MIXER AT PIZZA PREP AREA, BEHIND COOKING EQUIPMENT, INCLUDING AREAS AFFECTED BY PESTS MUST BE CLEANED & SANITIZED. FILTERS ABOVE COOKING EQUIPMENT MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good ...

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

ANY MILK CRATES USED FOR STORAGE RACKS, ANY CLUTTER /UNNECESSARY ARTICLES IN BASEMENT MUST REMOVED, & IF NEEDED-BETTER ORGANIZED & STORED ABOVE THE FLOOR. All parts of the food establishment and all parts of the property used in connection with the...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

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 NOT CLEAN- OBSERVED ACCUMULATED DUST BUILD UP ON PREP COOLERS CONDENSERS, FOOD BUILD UP ON EXTERIOR OF...

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 STANDING WATER AND FOOD DEBRIS ON FLOOR IN PREP AND DISHMACHINE AREA UNDER AND AROUND EQUIPMENT. MUST DETAIL CLEAN FLOOR AND KEE...

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. OBSERVED FOOD DEBRIS ON WALLS AT PIZZA PREP AREA AND UNCLEAN WALLS AROUND MOP SINK. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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...

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. BASEMENT CLUTTERED WITH ITEMS ON FLOOR. MUST ELEV...