Pompei Bakery

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED BROKEN DOOR HANDLE ON TOPSIDE OF COOLER IN PREP KITCHEN. MUST REPAIR OR REPLACE BROKEN DOOR HANDLE ON TOPSIDE OF COOLER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED DAMAGED SIDE-PLATE IN INTERIOR OF COLD HOLDING UNIT AT REAR PIZZA PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED DAMAGED BACKFLOW PREVENTER AT MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND/OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN ALL THREE REAR PREP AREAS. INSTRUCTED MANAGER TO PROVIDE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 10 LBS OF CALAMARI AT 47.4F AND 10 SLICES OF PIZZA IN THE WALK-IN COOLER AT 47.1F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 11 LBS AT $70. AL...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A LEAK COMING FROM A CEILING PIPE IN THE DINING AREA. MUST REPAIR AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE LOW-TEMPERATURE DISH MACHINE SANITIZING AT 0 PPM. DURING THE INSPECTION, I OBSERVED AN EMPLOYEE LOADING AND RUNNING THE DISH MACHINE WITHOUT SANITIZING DISHES PROPERLY. SANITIZING STRENGTH OF CHLORINE MUST BE SANITIZED AT A MINIMUM OF 50...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED AN EMPLOYEE USING PLASTIC WRAP TO PLUG THE DRAINS AT THE THREE-COMPARTMENT SINK. MUST PROVIDE APPROVED DRAIN PLUGS FOR THE THREE-COMPARTMENT SINK AND MAINTENANCE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND HEAVY GREASE AND DIRT BUILD UP ON THE SHELF UNDERNEATH THE STEAM TABLE/MICROWAVE AND INSIDE THE CALAMARI STATION FRYER. MUST CLEAN SAID AREAS AND MAINTAIN,

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND THE LEFT SINK IN THE WOMEN'S WASHROOM SLOWLY DRAINING. MUST REPAIR.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT SEVERAL HAND SINKS THROUGHOUT ESTABLISHMENT. MUST PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW TEMPERATURE DISH MACHINE SANITIZING AT 00 PPM. DURING INSPECTION, OBSERVED EMPLOYEE LOADING AND RUNNING DISH MACHINE WITHOUT SANITIZING DISHES PROPERLY. SANITIZING STRENGTH OF CHLORINE MUST BE SANITIZING AT A MINIMUM OF 50 PPM. PRIORITY ...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST CLEAN PINK MINERAL BUILD UP INSIDE OF ICE MACHINE. MUST CLEAN INTERIOR OF SODA POP MACHINE SHOOT (DINING AREA) THAT CONTAINS MINOR PINK AND BLACK MINERAL DEBRIS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK FOOD CONTAINERS WITHOUT A LABEL LOCATED IN DRY FOOD STORAGE ROOM (SPICES). MUST LABEL WITH COMMON NAME TO PROPERLY IDENTIFY.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED WATER DRIPPING FROM PIPE UNDER 3-COMPARTMENT SINK (LEFT SIDE) WHEN WATER IS RUNNING. MUST REPAIR ISSUE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE A LID ON TRASH CAN IN WOMEN'S BATHROOM AND IN EMPLOYEE BATHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DEBRIS FROM VENT IN EMPLOYEE BATHROOM.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND KITS ON PREMISES AND A PROCEDURE. KITS MISSING THE APPROPRIATE DISINFECTANT TO KILL THE NOROVIRUS; MUST PROVIDE THE APPROPRIATE DISINFECTANT. PRIORITY FOUNDATION VIOLATION 7-38-005. ADDITIONAL TIME GRANTED TO OBTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE INTERIOR PANEL OF THE ICE MACHINE AND MAINTAIN. INSTRUCTED TO CLEAN THE BLADE AT THE CAN OPENER ON THE PREP TABLE. INSTRUCTED TO CLEAN THE EXTERIOR SURFACE AND INTERIOR BOTTOM OF THE FRYERS TO REMOVE GREASE BUILD UP.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOOR DRAINS IN KITCHEN WHERE NEEDED. INSTRUCTED TO CLEAN THE INTERIORS OF LIGHT SHIELDS IN KITCHEN WHERE NEEDED. INSTRUCTED TO PAINT CEILING VENTS IN KITCHN THAT ARE RUSTED.

ALLERGEN TRAINING AS REQUIRED

AN ADDITIONAL 10 PEOPLE HAVE THE CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE SINCE LAST INSPECTED (2019); INSTRUCTED THAT ALL MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. ONE MANAGER HAS A VALID ALLERGEN CERTIFCATE.

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

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

INSECTS, RODENTS, & ANIMALS NOT PRESENT

SIDE EMERGENCY EXIT DOOR OFF ALLEY IS NOT TIGHT FITTING. MUST CORRECT TO ELIMINATE OUTER OPENING.

WIPING CLOTHS: PROPERLY USED & STORED

ALL WIPING CLOTHS MUST BE IN CLEAN SANITIZING SOLUTION. MUST PROVIDE AT ALL TIMES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

SNEEZE GUARD AT FRONT SERVICE COUNTER IN NEED OF REPOSITIONING TO BECOME MORE EFFECTIVE AGAINST PUBLIC CONTAMINATION. CORRECT AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN COOKING EQUIPMENT TO REMOVE ALL FOOD SPILLS. CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAKS AT VARIOUS SINK FAUCETS IN NEED OF REPAIR. CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS IN PIZZA PREP AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING

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

NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

WIPING CLOTHS: PROPERLY USED & STORED

ALL WIPING CLOTHS MUST BE IN CLEAN SANITIZING SOLUTION. MUST PROVIDE AT ALL TIMES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN COOKING EQUIPMENT TO REMOVE ALL FOOD SPILLS. CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAKS AT VARIOUS SINK FAUCETS IN NEED OF REPAIR. CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS IN PIZZA PREP AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING

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

MUST REMOVE PLASTIC AND TAPE ON LOW TEMPERATURE DISH MACHINE (TO PREVENT SPLASHING WATER) IN PREP AREA, BOTH ARE PROHIBITED ON KITCHEN EQUIPMENT, REPAIR SPLASH CURTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE SOILED LINENS IN SANITIZER WATER (BUCKET) WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

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

OBSERVED APPROXIMATELY 15 LIVE SMALL FLIES ON THE WALLS AND EQUIPMENT IN REAR DRY STORAGE AREA NEAR ICE MACHINE. INSTRUCTED TO REMOVE FLIES, CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL PROVIDER FOR SERVICE. SERIOUS VIOLATION 7-38-020

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

MUST REMOVE PLASTIC AND TAPE ON LOW TEMPERATURE DISH MACHINE (TO PREVENT SPLASHING WATER) IN PREP AREA, BOTH ARE PROHIBITED ON KITCHEN EQUIPMENT.

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

MUST PROVIDE STOPPERS FOR 3-COMP SINK IN REAR.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE SOILED LINENS IN SANITIZER WATER (BUCKET) WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.

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

ICE BUILD-UP ON EXTERIOR OF FREEZER DOOR, INSTRUCTED TO REMOVE, CONDENSATION LEAKING ON PREP COOLER IN KITCHEN PREP AREA, INSTRUCTED TO REPAIR, CUTTING BOARD BADLY PITTED FRONT SERVICE AREA, INSTRUCTED TO REPLACE/REPAIR, SLIDING DOORS TO FRONT FROZEN...

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

INTERIOR OF ICE MACHINE NOT CLEAN, INTERIOR OF COOKING FRYERS, AND VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

CRACKED LIGHT SHIELD IN WALK-IN FREEZER, INSTRUCTED TO REPLACE,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

NO SELF-CLOSING DEVICE ON WASH ROOM DOOR, BY KITCHEN AREA, INSTRUCTED TO PROVIDE,

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

NO EXPOSED HAND SINK REAR PREP AREA, INSTRUCTED TO PROVIDE,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME COOLERS WITHOUT WORKING THERMOMETERS, MUST PROVIDE AT ALL TIMES,

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

CUTTING BOARDS WORN, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMTERS MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT HOT HOLDING LINE: TRAY OF STUFFED SAUSAGE AND CHEESE CALZONE AT 98.3F, TRAY OF VEGETABLE CALZONE AT 102.5F, TRAY OF SAUSAGE PIZZA AT 76.0F, TRAY OF PEPPERONI PIZZA AT 71.3F, TRAY O...

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

LIVE SMALL FLIES NOTED IN THE FOLLOWING AREAS: APPROX. 15 ON WALLS AND DRY STORAGE CONTAINERS, 6 LIVE FLIES ON WALL NEXT TO EXPOSED HANDSINK, APPROX. 10 ON WALLS AND SHELVING IN DISHMACHINE AREA, AND 5 FLIES IN FRONT PREP AREA. INSTD TO ELIMINATE AL...

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

CUTTING BOARDS WORN, WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE AND MAINTAIN CUTTING BOARDS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMTERS MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO MAINTAIN IN SANITIZING SOLUTION AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK-IN MEAT COOLER FOUND AT IMPROPER TEMPERATURE. AIR TEMP RECORDED AT 44.9F. INSTRUCTED TO REMOVE ALL FOODS FOUND AT IMPROPER TEMERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A). SERVICE MAN ARRIVED DURING INVESTIGATION TO REPAIR UNI...

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

EGGS-44.6F, SLICED PORTIONED CHICKEN-45.1F, 44.6F,50.1F. LASAGNA-46.7F AND 50.3F, CHOPPED PORTIONED CHICKEN-46.9F, 46.8F, BEEF-44.6F.-ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD/STORED AT 40 DEGREES OR BELOW. IF COOLING COOKED FOODS SHOULD USE SHALL...

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

ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE STORED FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

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

PAINT OR REPLACE RUSTY SHELVES AND STORAGE RACKS IN PREP COOLERS.

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

CLEAN AND SANITIZE ALL CUTTING BOARDS IN PREP AREAS.

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

CLEAN FOOD SPLATTERS, DIRT, AND RUSTY DEPOSITS FROM WALLS, CEILING TILES AND CEILING TILE FRAMES THROUGHOUT ALL AREAS WHERE PRESENT. CLEAN LIGHT SHIELDS THROUGHOUT WHERE DEBRIS, DUST, AND BROWN DISCOLORATION ARE PRESENT. CLEAN DUST BUILD-UP FROM EXH...

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

REPAIR BROKEN HOT WATER KNOB ON RIGHT SIDE OF 3 COMPARTMENT SINK IN DISH WASHING AREA. INSTRUCTED TO PUT ALL MULTI-USE EQUIPMENT THROUGH THE DISH MACHINE UNTIL REPAIRED.

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

MUST REMOVE RUST FROM STORAGE SHELVES IN THE PREP AREA. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.

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

MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REMOVE GREASE BUILD UP. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST DETAIL CLEAN FLOORS IN THE DISH WASHING AREAS AND IN FOOD PREPARATION AREAS.

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

MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MAIN DISHWASHING AREA AND REMOVE DUST BUILD UP.

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

MUST REPAIR THE SLOW DRAIN AT THE HAND SINK IN THE BAR AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS. NO SANITIZING SOLUTION REGISTERING DURING THE FINAL RINSE CYCLE. MUST REPAIR SO THAT MULTI USE ITEMS ARE PROPERLY SANITIZED. CRITICAL CITATION ISSUED 7-38-030

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

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30-35 LIVE SMALL FLIES FLYING AND RESTING ON WALLS ABOVE THE BEER TAP, AROUND THE SODA DISPENSER, IN THE HALLWAY OUTSIDE OF THE CUSTOMER WASHROOMS, IN THE PREP AREA, IN THE EMPLOYEE WASHROOM AND...

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

MUST REMOVE RUST FROM STORAGE SHELVES IN THE PREP AREA. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS AND LIDS.

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

MUST DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REMOVE GREASE BUILD UP. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST DETAIL CLEAN FLOORS IN THE DISH WASHING AREAS AND IN FOOD PREPARATION AREAS.

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

MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MAIN DISHWASHING AREA AND REMOVE DUST BUILD UP.

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

MUST REPAIR THE SLOW DRAIN AT THE HAND SINK IN THE BAR AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

MUST PROVIDE AN ICE BIN COVER FOR CONSUMABLE ICE BINS IN THE BANQUET BAR AREA.

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

MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT IN ALL PREP AREAS AS NEEDED. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST DETAIL CLEAN FLOORS ALONG WALLS THOUGHOUT PREP AND STORAGE AREAS. MUST ALSO KEEP FLOORS DRY IN DISHWASHING AREAS.

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

MUST REMOVE DUST BUILD UP FROM WALLS AND CEILINGS IN PREP AND STORAGE AREAS AS NEEDED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMP DISH MACHINE NOT PROPERLY SANITIZING. NO SANITIZING SOLUTION REGISTERING DURING THE FINAL RINSE CYCLE. MUST REPAIR TO ALLOW FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030

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

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 50 LIVE SMALL AND LARGE FLIES SCATTERED THROUGHOUT PREMISES. NOTED FLIES UNDER THE PREP TABLES IN THE SOUP COOLING AREA, UNDER THE THREE COMPARTMENT SINK, TWO COMPARTMENT SINK AND DISH MACHINE ...

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

MUST PROVIDE AN ICE BIN COVER FOR CONSUMABLE ICE BINS IN THE BANQUET BAR AREA.

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

MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT IN ALL PREP AREAS AS NEEDED. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST DETAIL CLEAN FLOORS ALONG WALLS THOUGHOUT PREP AND STORAGE AREAS. MUST ALSO KEEP FLOORS DRY IN DISHWASHING AREAS.

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

MUST REMOVE DUST BUILD UP FROM WALLS AND CEILINGS IN PREP AND STORAGE AREAS AS NEEDED.

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 35LBS OF VARIOUS TYPES OF PIZZA AND PIZZA PIE AT IMPROPER TEMPERATURES RANGING BETWEEN 80 TO 108.1 DEGREES F. (SAUSAGE,PEPPERONI,CHEESE,VEGGIE) MUST MAINTAIN POTENTIALLY HAZAR...

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

MUST DETAIL CLEAN ALL COOLERS,COOKING EQUIPMENT,PREP TABLES,SINKS AND ALL SURFACES THROUGHOUT WHERE NEEDED. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST REMOVE POOLING WATER IN DISH WASHING AREAS. MUST DETAIL CLEAN FLOORS UNDER EQUIPMENT WHERE NEEDED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLERS AT 49 & 55 DEGREES F. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. (SEE COMMENTS)

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

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 105LBS OF COOKED CHICKEN, VARIOUS TYPES OF COOKED PIZZA(SAUSAGE,CHEESE,ETC) AND VARIOUS TYPES OF COOKED STRUDEL(BEEF,TURKEY,ETC) AT IMPROPER TEMPERATURES RANGING BETWEEN 72.6-...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS DURING THE FINAL RINSE CYCLE. NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE LOW TEMP DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030

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

NOTED EVIDENCE OF INSECTS ON SITE. NOTED 1 LIVE ROACH CRAWLING ON WALL BEHIND PREP TABLE. ALSO NOTED APPROXIMATELY 25-30 LIVE SMALL FLIES RESTING ON WALLS THROUGHOUT PREP AREAS,WASHROOMS,DINING AREAS AND THROUGHOUT. MUST REMOVE INSECTS,SANITIZE AF...

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

MUST DETAIL CLEAN ALL COOLERS,COOKING EQUIPMENT,PREP TABLES,SINKS AND ALL SURFACES THROUGHOUT WHERE NEEDED. MUST ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST REMOVE POOLING WATER IN DISH WASHING AREAS. MUST DETAIL CLEAN FLOORS UNDER EQUIPMENT WHERE NEEDED.

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

MUST PROPERLY STORE MULTI-USE UTENSILS WITH THE HANDLE UP TO PREVENT FROM CONTAMINATION AT ALL TIMES.

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

MUST REPAINT RUSTY SHELVING RACKS AT ALL 2DR COOLERS AND REFRIGERATORS.

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

MUST REGROUT FLOORS AT DISH MACHINE WASHING AREA. MUST CLEAN FLOORS AT WALK-IN COOLERS TO REMOVE FOOD DEBRIS AND REMOVE ICE BUILD UP FREEZER.

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

MUST REPAIR LEAKY FAUCETS AT 1COMP AND 2COMP SINKS IN MAIN KITCHEN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS AT ALL DESSERT COOLERS AT ALL TIMES.

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

All food not stored in the original container shall be stored in properly labeled containers. THE DRY SPICES AND BASES NEED TO BE LABELED AND COVERED TIGHT IN THE DRY STORE ROOM.

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 FRONT PASTA FREEZER IS DIRTY INSIDE AND THE GASKETS ARE CRACKED, THE ICE MACHINE DOOR INTERIOR IS DIRTY AND THE ...

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. THE FLOOR TILES ARE MISSING GROUT UNDER AND AROUND THE PASTA COOKER, REGROUT THE FLOORS SO THEY ARE SMOOTH AND SANITARY. THE FLOOR INSID...

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. THE CEILING ABOVE THE REAR OVEN IS DUSTY, CLEAN OFF THE CEILING.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SPACE BETWEEN THE DISH MACHINE AND DISH TABLE LEAKS, REPAIR SAID AREA SO IT IS SANITARY AND NO LONGER LEAKS.

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. BOTH CAN OPENERS ARE DIRTY, BOTH UNITS WERE CLEANED AT THIS TIME AND SANITIZED.

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. THE EAST END OF THE WALL BEHIND STOCKPOT STOVES HAS AN OPEN GAP, SEAL THE GAP. REMOVE THE DIRTY BUILDUP ON THE WALL AND SCRAPEING STATION UNDER THE DISHMACHINE AND TABLE AREA.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Remove the rust buildup on the hood above the dishmachine.

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 ice machine has a dirty door and interior, have the machine sanitized. Wash, rinse and sanitize the produce coo...

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. The dirty wall grout next to the dish machine rack exit was washed, rinsed and sanitized at this time.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The bakers and front counter low boy coolers are not working, repair or remove said coolers.

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 can opener, ice machine interior and the ceiling of the walk-in cooler have some debris buildup which needs to b...

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

The center section of the potwashing sink and the east compartment of the 2-compartment prep sink have small leaks that need to be repaired.

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. Wash, rinse and sanitize the ice machine door interior.

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. Clean the dirty wall in the dishroom corner.

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...