RENALDI'S PIZZA.

All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:VARIOUS KIND OF PIZZA(CHEESE,PEPPERONI, VEGETABLE, CHEESE BAND SAUSAGE) AT IMPROPER TEMPERATURE, FROM 98.6F TO 100.7F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOR 4-25-11.MANAGER SHOWED ME ONE SHEET OF PAPER DATED 4-24-11 ,NO OTHER DOCUMENTATION FOR ANY OTHER DAYS.INSTRUCTED TO MAINTAIN A TIME AND TEMPERATURE LOG WITH PROPER INFORMATION. FOOD DISCARDED AND DENATURED.POUND 25,VALUE 125 CRITICAL VIOLATION: 7-38 -005(A) H000071700-17.

Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK FRONT PREP AREA,AND BASEMENT AREA WITHOUT SOAP.SOAP WAS PROVIDED UPON MY RTEQUEST IN BOTH EXPOSD HAND SINKS.INFORMATION GUVEN ON HAND WASHING.CRITICAL VIOLATION:7-38-030 H000071700-17

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE AREA NOT MAINTAINED.WE(OWNER AND I) OBSERVED FOOD DEBRIS ON GROUND AROUND THE LARGE GARBAGE CONTAINER(FOOD DEBRIS, METALLIC DIRTY DISHES SPONGES,AND A LOT OF EMPTY BEER BOTTLES AROUND THE GARBAGE AND WASTE OIL CONTAINER.ALSO FOOD DEBRIS AND OTHER GARBAGE WAS OBSERVED OUTSIDE THE REAR DOOR,AROUND THE AIR CONDITION UNIT.INSTRUCTED TO CEAN AREA AND KEEP IT CLEAN AT ALL TIME TO MINIMIZE RODENT ACTIVITIES.SERIOUS VIOLATION: 7-38-020 H000072151-18

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health., OBSERVED A GARDEN HOSE CONNECTED AT WATER PIPE THAT IS INSTALLED ON CEILING IN BASEMENT PREP AREA WITHOUT A BACK FLOW PREVENTER.TAGGED FAUCET"HELD FOR INSPECTION" DO NOT USE. GARDEN HOSE REMOVED.WATER LEAKING FROM FAUCET TO FLOOR INSTRUCTED TO REPAIR AND CONTACT A PLUMBER.MUST PROVIDE A BACK FLOW PREVENTER.SERIOUS VIOLATION:7-38-030 H000072151-18

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REROUTE WATER PIPE FROM WALK-IN COOLER TO A FLOOR DRAIN IN BASEMENT AREA.KEEP AREA CLEAN AND ELEVATE ITEMS 6" OFF THE FLOOR IN REAR BASEMENT AREA(WEST WALL).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR RUBBER GASKET IN A SMALL COOLER AT FRONT PIZZA AREA,ALSO INTERIOR OF REACH-IN COOLER IN BASEMENT AREA(BOTTOM AND SIDE).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair SWEEP FLOOR AT 2ND FLOOR,ELEVATE ITEMS 6" OFF THE FLOOR.REPAIR BROKEN CEMENT IN BASEMENT AREA NEXT TO WAL-IN COOLER.

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.ADDITIONAL LIGHTING IS NEED IN BASEMENT PREP AREA.TOO DARK.

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 and Regulations of the Board of Health. UNTHREAD FAUCET IS NEEDED FORTHE 3 COMPARTMENT SINK FRONT PREP AREA, AND ALL OTHER FAUCET, UNLESS BACK FLOW PREVENTER IS PROVIDED.

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. HAIR RESTRAINT IS NEEDED IN ALL PREP AREA,INCLUDING EMPLOYEE THAT REPORTS TO WORK.OBSERVED EMPLOYEE ENTERING THE KITCHEN WITHOUT HAIR RESTRAINANT.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

All cold food shall be stored at a temperature of 40F or less.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED TO THE BAR AREA AND RESTROOMS. MUST PROVIDE. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO EXPOSED HANDSINK IS PROVIDED BEHIND THE BAR AREA. MUST INSTALL WITH SOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED.

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.

All food not stored in the original container shall be stored in properly labeled containers.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST SEAL THE FLOOR IN THE BEER COOLER.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING IN THE BEER COOLER AND CLEAN THE WALLS IN THE REAR AREA OF THE BAR. SEAL ALL OPENINGS IN THE WALLS AND PROVIDE A BASEBOARD. REMOVE THE WOOD BASEBOARD. REPLACE ANY WATER STAINED CEILING TILES. SEAL THE OPENING IN THE DUCTWORK.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FAN IN WOMEN'S RESTROOM NOT OPERATIONAL. MUST REPAIR.

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 and Regulations of the Board of Health.