Primo Pizza Inc

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER. OBSERVED CHICKEN AT 44F, GYRO SAUCE AT 45F, AND CHEESES AT 45-47F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CIT...

PERSONAL CLEANLINESS

ALL FOOD PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED EXCESSIVE RUST ON METAL RACK SHELVING IN THE FRONT PREP TWO DOOR "DR. PEPPER" COOLER. INSTRUCTED TO REMOVE RUST/REPAINT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL STORED ITEMS IN THE FRONT PREP MUST BE ELEVATED FROM THE FLOORS.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. MUST PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14--- WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

PERSON IN CHARGE DURING THE INSPECTION WITHOUT A VALID CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. MUST PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

REAR KITCHEN SCREENED DOOR WITH AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE DOOR. ALSO THE METAL SCREEN DOOR WITH LARGE OPENINGS ALLOWING ENTRY FOR FLIES. MUST PROVIDE A TIGHT MESH TO PREVENT FLY ENTRY AND A TIGHT FITTING SEAL ON THE BOTTOM T...

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

SEWAGE & WASTE WATER PROPERLY DISPOSED

MUST NOT DISPOSE OF MOP BUCKET WASTE WATER IN THE OUTDOOR SEWAGE DRAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM REPORT #2586216 ON 12-4-23 NOT CORRECTED.#10- NOTED NO HANDWASHING SIGNAGE AT THE HANDWASH SINK. INSTRUCTED TO HAVE HANDWASHING SIGNAGE AT THE HANDWASH SINK.#47- NOTED RUSTY AND DIRTY SHELVES INSIDE THE WALK-IN COOLER AT...

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

NOTED EMPLOYEES DRINKING AND PREPARING FOOD IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO HANDWASHING SIGNAGE AT THE HANDWASH SINK. INSTRUCTED TO HAVE HANDWASHING SIGNAGE AT THE HANDWASH SINK.

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

NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER DOOR OF WALK-IN COOLER ALL AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND - OR REPLACE.

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

NOTED RUSTY AND DIRTY SHELVES INSIDE THE WALK-IN COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON-TOXIC FOOD GRADE PAINT AND - OR REPLACE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASHROOMS ON PREMISES WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASH ROOMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE AND UNDERNEATH EQUIPMENT, ESPECIALLY INSIDE THE WALK-IN COOLER UNIT. MUST ALSO CLEAN AND MAINTAIN DIRTY FANS INSIDE THE WALK-IN COOLER.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. (EXPIRED LICENSE). INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

: 6-202.15-- NOTED THE REAR METAL SCREEN DOOR WAS NOT RODENT OR INSECT PROOFED. NO TIGHT FITTING SEALS ON ALL SIDES AND LARGE OPENING IN METAL MESH. MUST PROVIDE A SMALL, TIGHT MESH FOR SCREENING, TIGHT-FITTING SEALS ON ALL SIDES, TOP AND BOTTOM THRE...

WIPING CLOTHS: PROPERLY USED & STORED

: 3-304.14-- SOILED WIPING CLOTHS STORED THROUGHOUT THE FOOD PREP AREA MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13-- EXCESSIVE RUST ON THE METAL RACK SHELVING INSIDE THE FRONT PREP TALL REACH-IN COOLER AND THROUGHOUT THE WALK-IN COOLER. MUST REMOVE RUST, RE-PAINT/SEAL, OR REPLACE.

PROPER COLD HOLDING TEMPERATURES

THE FOLLOWING TCS FOODS WERE FOUND HELD AT IMPROPER TEMPERATURES IN THE PIZZA PREP COOLER MENTIONED IN VIOLATION #33. APPROXIMATELY 3 LBS PEPPERONI AT 49.5 AND SAUSAGE AT 46.9F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

THE REAR PIZZA PREP COOLER IS UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. NOTED WITH AN AMBIENT TEMPERATURE OF 52.8F WITH FOOD SUCH AS PEPPERONI @ 49.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NOTED THE REAR METAL SCREEN DOOR WAS NOT RODENT OR INSECT PROOFED. NO TIGHT FITTING SEALS ON ALL SIDES AND LARGE OPENING IN METAL MESH. MUST PROVIDE A SMALL, TIGHT MESH FOR SCREENING, TIGHT-FITTING SEALS ON ALL SIDES, TOP AND BOTTOM THRESHOLD OF THE ...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE LOCKS FOR THE BOX FREEZERS LOCATED IN THE DINING ROOM WITH CUSTOMER ACCESS.

WIPING CLOTHS: PROPERLY USED & STORED

SOILED WIPING CLOTHS STORED THROUGHOUT THE FOOD PREP AREA MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

IN-USE UTENSILS: PROPERLY STORED

NOTED KNIFE STORED IMPROPERLY BETWEEN CUTTING BOARD AND PRP COOLER. IT MUST BE PROPERLY STORE.

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

MUST NOT USE PLASTIC GARBAGE BAGS OR PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE FREEZERS AND COOLERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESSIVE RUST ON THE METAL RACK SHELVING INSIDE THE FRONT PREP TALL REACH-IN COOLER AND THROUGHOUT THE WALK-IN COOLER. MUST REMOVE RUST, RE-PAINT/SEAL, OR REPLACE.-----MUST NOT USE CARDBOARD AS LINER FOR SHELVING ABOVE THE PIZZA PREP COOLER AND UNDE...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED SOILED MOP HEAD STORED ON THE FLOOR NEXT TO THE WALK-IN COOLER. MUST STORE INVERTED OUTSIDE OF FOOD AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CEILING LIGHT SHIELDS WERE NOTED WITH EXCESSIVE DEAD INSECTS. MUST CLEAN AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO DISPOSABLE APRONS, PAPER TOWELS, TRASH BAGS, SANITIZING SOLUTION ETC. INSIDE VOMIT SPILL KIT. PRIORITY FOUNDATION. NO CITATION WAS ISSUED.7-38-005 MUST PROVIDE MISSING ITEMS OR PURCHASE NEW VOMIT AND DIARRHEAL SPILL KIT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND SHELF ABOVE 3 COMPARTMENT SINK NOT CLEAN.MUST CLEAN AND SANITIZE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-202.15-OBSERVED ABOUT A 1/4 INCH GAP AT BOTTOM OF FRONT DOOR ENTRANCE. INSTRUCTED TO PROVIDE A RODENT PROOF STRIP TO PREVENT ENTRY POINTS FOR PESTS.

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

4-501.11-OBSERVED TORN GASKETS IN PREP COOLER IN REAR. INSTRUCTED TO REPAIR OR REPLACE.

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

4-501.13-OBSERVED FOOD SPLATTER INSIDE OF MICROWAVE IN REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

4-101.19-OBSERVED RUSTY SHELVES IN WALK IN COOLER IN REAR. INSTRUCTED TO REPAINT OR REPLACE SHELVES THAT ARE CORROSION-RESISTANT, SMOOTH AND EASY TO CLEAN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED ABOUT A 1/4 INCH GAP AT BOTTOM OF FRONT DOOR ENTRANCE. INSTRUCTED TO PROVIDE A RODENT PROOF STRIP TO PREVENT ENTRY POINTS FOR PESTS.

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

OBSERVED TORN GASKETS IN PREP COOLER IN REAR. INSTRUCTED TO REPAIR OR REPLACE.

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

OBSERVED FOOD SPLATTER INSIDE OF MICROWAVE IN REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED RUSTY SHELVES IN WALK IN COOLER IN REAR. INSTRUCTED TO REPAINT OR REPLACE SHELVES THAT ARE CORROSION-RESISTANT, SMOOTH AND EASY TO CLEAN.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

UPON ENTERING THE ESTABLISHMENT, OBSERVED EMPLOYEES NOT WEARING MASKS WHILE PREPPING FOOD AND SERVING CUSTOMERS. Any individual who is over age two and able to medically tolerate a face-covering (a mask or cloth face-covering) shall be required to co...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

ESTABLISHMENT HAS SOME SUPPLIES FOR VOMIT AND DIARRHEA KIT. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK IN FRONT PREP AREA. MUST PROVIDE.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE NOT CORRECTED FROM 7/9/2019, REPORT #2300843. #57-FOODHANDLERS AT PREMISES WITH NO FOODHANLDER TRAINING. MUST PROVIDE. #58- NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR EMPLOYEES WHO OBTA...

THERMOMETERS PROVIDED & ACCURATE

FOUND NO HANGING THERMOMETER FOR REACH IN COOLER. MUST PROVIDE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOODHANDLERS AT PREMISES WITH NO FOODHANLDER TRAINING. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

FOODHANDLERS AT PREMISES WITH NO ALLERGEN TRAINING. MUST PROVIDE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

Observed previous minor violation not corrected from inspection 2116938 performed on 12-8-17. Violation #32-MUST NOT USE PLASTIC GARBAGE BAGS AS FOOD CONTAINERS IN THE FREEZERS. MUST USE WASHABLE CONTAINERS OR DISPOSABLE FOOD GRADE PLASTIC BAGS. #43-...

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

Observed deep freezers in dining area not locked. Obtain and install lock for deep freezers in front area

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

Observed front prep area hood with heavy grease build up inside. must deep clean and maintain.

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

MUST NOT USE PLASTIC GARBAGE BAGS AS FOOD CONTAINERS IN THE FREEZERS. MUST USE WASHABLE CONTAINERS OR DISPOSABLE FOOD GRADE PLASTIC BAGS.

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

MUST REMOVE DEAD INSECTS FROM THE LIGHT SHIELDS IN THE FRONT PREP AND MAINTAIN.

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

WATER DAMAGED AND MISSING CEILING TILES IN THE DINING ROOM. MUST REPLACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND SHAVED COOKED ROAST BEEF AT TEMP OF 47.8F TO 49.1F STORED INSIDE THE REACH-IN COOLER AT FRONT PREP AREA,ALSO FOUND SHREDDED CHEESE AT TEMP OF 48.6F STORED INSIDE THE DISPLAY PREP COOLER IN PIZZ...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. UPON MY ARRIVAL OBSERVED THE EMPLOYEE HANDLING READY TO EAT FOOD(HOT DOGS IN THE BUNS)WITHOUT GLOVES.ALSO NO HAND WASHING AFTER TOUCHING NON-FOOD SURFACE AND EQUIPMENTS,AND WIPING WITH DIRTY LINES PREP TABLES.SAME EMPLOYEE US...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

BLACK WASTE WATER BACKING UP FROM FLOOR DRAIN UNDER THE EXPOSED HAND SINK WHEN FAUCET IS IN USE,UNABLE TO WASH HANDS .WASTE WATER OVERFLOWING ON PREP FLOOR,UNDER THE REACH-IN COOLER AND STOVE WITH A STRONG FOUL ODOR. ONLY ONE EXPOSED HAND SINK ON SI...

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

FRONT AND REAR SCREEN DOOR NOT RODENT INSECT PROOF.GAP OF 1/2 TO 1"AT BOTTOMS AND TOP OF THE DOORS.MUST RODENT INSECT PROOF DOORS.MAIN REAR DOOR WAS OPENED. SERIOUS VIOLATION:7-38-020

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

CARDBOARDS USED FOR SHELF LINER,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.OBSERVED KNIFE STORED UNDER THE CUTTING BOARD AT FRONT PREP AREA,INSTRUCTED TO REMOVE KNIFE AND PROVIDE A KNIFE RACK.

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

EXCESS ICE BUILD-UP ON REACH-IN SMALL FREEZER AT REAR PREP AREA,INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN UNIT. OBSERVED EMPLOYEE WASHING RAGS THAT SHE CLEANED THE FLOOR WITH WASTE WATER AT THREE COMPARTMENT SINK.INSTRUCTED TO CLEAN AND SANITIZE T...

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

STOPPERS IS NEEDED AT THREE COMPARTMENT SINK TO BE ABLE TO WASH,RINSE AND SANITIZE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 2-6-15. INSPECTION # 1424765 VIOLATION 45. NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PRE...

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

FOUND BULBS NOT SHATTERPROOF INSIDE PIZZA HOLDING UNIT. MUST SHIELD BULBS INSIDE PIZZA UNIT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOUND NO THERMOMETER FOR PIZZA HOT HOLDING UNIT.MUST PROVIDE THERMOMETER FOR PIZZA HOT HOLDING UNIT.

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

3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETER NOT WORKING. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE WORKING METAL STEM THERMOMETER FOR FOOD HANDLERS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

DETAIL CLEAN AND MAINTAIN THE MICROWAVE IN THE REAR PREP AND ALSO THE RUBBER GASKETS IN THE FRONT REACH-IN COOLER TO REMOVE FOOD DEBRIS BUILDUP.

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

FOUND BULBS NOT SHIELDED INSIDE PIZZA HOT HOLDING UNIT. FOUND NO END CAPS FOR LIGHT SHIELD INSIDE REACH IN COOLER NEXT TO DEEP FRYER.

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

OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. OBSERVED A CONE OF GYRO MEAT ON THE GYRO MACHINE AT 56.8F AT THE FRONT COOKING AREA. THE GYRO MACHINE TEMPERATURE WAS COOKING ON LOW AT TIME OF INSPECTION. MANAGEMENT INDICATED THAT THE HEA...

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

DETAIL CLEAN AND MAINTAIN THE MICROWAVE IN THE REAR PREP AND ALSO THE RUBBER GASKETS IN THE FRONT REACH-IN COOLER TO REMOVE FOOD DEBRIS BUILDUP.

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

NO ATTACHED METAL DRAIN BOARD AT 3 COMPARTMENT SINK. MUST INSTALL DRAIN BOARD. SERIOUS VIOLATION 7-38-030.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATES AND NAME OF PRODUCTS. INSTRUCTED TO LABEL ALL FOOD ITEMS INCLUDING BULK ITEMS DURING STORAGE.

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

NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO REPLACE OR REFINISH. STAINS AND PEELING PAINT ON REAR AREA FOOD/SUPPLY STORAGE SHELVES. MUST CLEAN AND RE-FINISH SHELVES. SOILED CARDBOARD LINING SOME SHELVES. MUST REMOVE CARDBOARD.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN AT ALL TIMES. EXHAUST FAN IN WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURES OF COOLERS TO BE IMPROPER:WALK IN COOLER 54.8F,UPRIGHT REFRIGERATIION AT FRONT PREP AREA 49.8F AND PIZZA SERVICE COOLER TO BE 47.8F. INSTRUCTED NOT TO USE COOLERS UNTIL APPROPRIATE TEMPERATURES OF 40F OR BELOW IS REACHED AND RE-INS...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER, UPRIGHT REFRIGERATION UNIT AND PIZZA SERVICE COOLER TO BE IMPROPER BETWEEN 47F TO 56F.(CHICKEN 51.6F,BEEF SAUSAGE 49.5F, ITALIAN SAUSAGE 50.8F,HOT DO...

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

NO ATTACHED METAL DRAIN BOARD AT 3 COMPARTMENT SINK. MUST INSTALL DRAIN BOARD. SERIOUS VIOLATION 7-38-030.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATES AND NAME OF PRODUCTS. INSTRUCTED TO LABEL ALL FOOD ITEMS INCLUDING BULK ITEMS DURING STORAGE.

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

NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO REPLACE OR REFINISH. STAINS AND PEELING PAINT ON REAR AREA FOOD/SUPPLY STORAGE SHELVES. MUST CLEAN AND RE-FINISH SHELVES. SOILED CARDBOARD LINING SOME SHELVES. MUST REMOVE CARDBOARD.

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

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN AT ALL TIMES. EXHAUST FAN IN WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED NO STEM THERMOMETER ON SITE AT THIS TIME. MUST PROVIDE ACCURATE STREAM THERMOMETER FOR PROPER INTERNAL TEMPERATURE MONITORING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PIZZA COOLER NOT MAINTAINED, AMBIENT AIR BETWEEN 44.6 F AND 50 F. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. COOLER TAGGED BY CDPH AT THIS TIME. FOUND CHEESE AND SAUSAGE INSIDE COOLER.

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

FOUND THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 51.0 F AND 55.5 F.- COOKED SAUSAGE AND CHEESE. ALL OUT OF TEMPERATURE FOODS VOLUNTARILY DISCARDED AT THIS TIME.

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

WALK IN COOLER SHELVES AND FRONT PREP REACH IN COOLERS SHELVES RUSTED. MUST REPLACE DAMAGED SHELVES.

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

OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN UNCLEAN WALL.

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

EXPOSED HANDWASH BOWL PIPE LEAKING. MUST REPAIR AND MAINTAIN HANDWASH BOWL.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICE OF FOOD SERVIC...

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. INSTRUCTED TO CLEAN DEBRIS ON WALK IN COOLER FLOORS UNDER SHELVES,AND REPAIR PEELING PAINT ON SAME FLOOR.

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...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROVIDE CONTAINER WITH SANITIZER 100PPM OR OTHERWISE FOR WIPE CLOTHS,FOR CLEANING FOOD CONTACT SURFACES DURING OPERATIONS.

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 licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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. non food contact surfaces of cooler shelving that had peeling paint shall be repair/replaced.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

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.floors under heavy equipment, cooking equipment not clean need detailed cleaning.

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. Use dustless cleaning methods.damaged/stained ceiling tiles shall be replaced/repair, walls in rear prep area need cleaning.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...