Pranzi

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

OBSERVED SMALL REACH IN FREEZER IN DRY STORAGE ROOM WITH EXCESSICE ICE ACCUMULATION. DEFROST AND MAINTAIN FREEZER.

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

OBSERVED FRENCH FRY SLICER ON WALL UNCLEAN WITH GREASE AND FOOD DEBRIS. MUST CLEAN IN DETAIL. OBSERVED STANDUP MIXER UNCLEAN WITH DUST AND FOOD DEBRIS. CLEAN IN DETAIL AND MAINTAIN.

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, PASTA, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARE...

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

OBSERVED ACCUMULATED FOOD DEBRIS ON PREP AREA SHELVES AND FOOD DEBRIS ON EXTERIOR OF BAR SINKS. MUST CLEAN AND MAINTAIN SHELVES AND SINKS.

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

OBSERVED DIRT BUILD UP INSIDE BAR FLOOR DRAIN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF BAR FLOOR DRAIN.

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

2-COMPARTMENT SINK RIGHT SIDE COMPARTMENT DRAIN PIPE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

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

INSTALL SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND WIRE RACK SHELVING FOR CLEAN POTS,PANS,FOOD CONTAINERS IN THE DISHWASHING AREA

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

FOUND EXIT DOOR AND SIDE DOOR OF THE KITCHEN NOT RODENT/INSECTS PROOFED. WITH I/3 OF AN INCH GAP ON THE BOTTOM OF THE DOORS. CITATION ISSUED SERIOUS 7-38-020. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOORS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE DUMPSTER LID OPEN WITH GARBAGE, GREASE CONTAINER LID WITH FRESH GREASE ALL OVER THE LID, SURROUNDING AREAS WITH BEDRIS. INSTRUCTED TO CLEAN THE SURROUNDING AREAS, CLEAN THE GREASE CONTAINER LID AND CLOSE THE LID OF THE DUMPSTER ALL THE TIMES....

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

ALL CLEAN UTENSILS, POTS,PANS, FOOD CONTAINER,ETC, MUST BE STORED UPSIDE DOWN/INVERTED.

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

INSTALL SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND WIRE RACK SHELVING FOR CLEAN POTS,PANS,FOOD CONTAINERS IN THE DISHWASHING AREA.

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

MUST CLEAN AND SANITIZE THE INTERIOR BOTTOM SHELVE OF THE REACH IN FREZZER WITH FOOD CRUMBS AND MAINTAIN.

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

VENT COVER INSIDE BOTH WASHROOMS WITH DUST ACCCUMULATED. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER(NOT INSIDE THE ICE BIN,ON TOP OF THE ICE) TO PREVENT POSSIBLE CONTAMINATION.

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

INSTRUCTED TO CLEAN MEAT SLICER AND COUNTER TOP AT THE REAR FOOD PREP AREA WITH FOOD DEBRIS AND OLD FOOD PARTICLES.

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

INSTRUCTED TO CLEAN FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR KITCHEN PREP AREAS.

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

NOTED EMPLOYEE WASHING GLASSES AT THE LOW TEMPERATURE DISH WASHER AT THE BAR PREP AREA WITH FINAL RINSE TEST STRIP (CHLORINE) TO BE READING 00PPM. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPERLY SANITIZING. MANAGER IMMEDIATELY CALLED ECO LAB FOR MAINT...

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, SOUPS, HAMBURGERS PIZZAS ETC). CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NOTED NO HOT RUNNING WATER AT THE BOTH MEN AND WOMEN BATHROOMS. TEMPERATURE OF HOT WATER WAS 60F AT THE WOMENS BATHROOM AND 70.2F AT THE MENS BATHROOM. MANAGER IMMEDIATELY CALLED FOR REPAIRS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030

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

INSTRUCTED TO CLEAN MEAT SLICER AND COUNTER TOP AT THE REAR FOOD PREP AREA WITH FOOD DEBRIS AND OLD FOOD PARTICLES.

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

INSTRUCTED TO CLEAN FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR KITCHEN PREP ARES.

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

NO LIGHTS IN WALK-IN COOLER. INSTRUCTED TO INSTALL.

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

BOTH HAND SINKS LEAK IN PREP AREA. INSTRUCTED TO REPAIR.