Santullo'S Eatery

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

GREASE TRAP IN POOR REPAIR, EXTREMELY RUSTY AT EXTERIOR OF THE UNIT WITH SMALL HOLES WHICH WATER SEEPING FROM IT.INSTRUCTED TO REPAIR/REPLACE UNIT.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT UNIT. BROKEN INTERIOR LID OF CHEST FREEZER BY THE UN...

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

GREASE AND DUST BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,NEED TO CLEAN AND MAINTAIN

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

NO STOPPER PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE.ALSO THREAD FAUCET PROVIDED AT SAME SINK,INSTRUCTED TO PROVIDE UNTHREAD FAUCET

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

REAR AREA NOT ORGANIZED.ITMES(PLASTIC BAGS,CARDBORS,CHAIR STORED ON FLOOR BESIDE THE WHITE CHEST FREEZER AND WALL MUST BE ELEVATED

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND DISPLAY PREP COOLER AT FRONT PREP AREA MAINTAINING AIR TEMP OF 49.7F TO 51.9F. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT:FRESH CHEESES,VARIOUS KIND OF DELI MEAT ETC. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE UNIT. COOLER MUST MAI...

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

POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE MENTIONED COOLER AT IMPROPER TEMPERATURE:VARIOUS KIND OF LUNCH MEATS TEMP OF 45.6F TO 48.6F.COOKED CHICKEN AT TEMP OF 47.8F; COOKED ONIONS AT TEMP OF 47.7F; ROASTED PEPPERS AT TEMP OF 51.2F; FETA CHEESE AT...

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

POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE SCRATCHING HER HEAD IN PREP AREA,THAN GLOVED HER RIGHT HAND AND WITH BOTH HANDS(LEFT HAND BARE)PICKED-UP LARGE SLICES OF PIZZA AND SERVED TO COSTUMER.INFORMATION GIVEN TO MANAGER ON DUTY ON HAND WASHING AND ...

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

LOW TEMP DISHMACHINE NOT MAINTAINED,NOT DISPENSING PROPER AMOUNT OF SANITIZER AT FINAL RINSE,PRESENTLY 10ppm.MUST DISPENSE 100ppm. UNIT WAS USED ARACK WITH POTINSIDE THE UNIT. TAGGED UNIT "HELD FOR INSPECTION".INSTRUCTED TO USE THREE COMPARTMENT SINK...

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

NO PEST CONTROL LOG BOOK PROVIDED ON SITE AT THE TIME OF THE INSPECTION.INSTRUCTED TO PROVIDE A COMPLETE LOG BOOK. LOG BOOK ARE TO BE MAINTAINED ON SITE AND AVAILABLE FOR INSPECTION. SERIOUS VIOLATION:7-38-020

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

GREASE TRAP IN POOR REPAIR, EXTREMELY RUSTY AT EXTERIOR OF THE UNIT WITH SMALL HOLES WHICH WATER SEEPING FROM IT.INSTRUCTED TO REPAIR/REPLACE UNIT.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT UNIT. BROKEN INTERIOR LID OF CHEST FREEZER BY THE UN...

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

GREASE AND DUST BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,NEED TO CLEAN AND MAINTAIN

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

NO STOPPER PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE.ALSO THREAD FAUCET PROVIDED AT SAME SINK,INSTRUCTED TO PROVIDE UNTHREAD FAUCET

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

REAR AREA NOT ORGANIZED.ITMES(PLASTIC BAGS,CARDBORS,CHAIR STORED ON FLOOR BESIDE THE WHITE CHEST FREEZER AND WALL MUST BE ELEVATED.

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

WALLS BROWN IN COLOR IN THE REAR PREP AREA DUE TO COOKING SMOKE ,INSTRUCTED TO CLEAN/ PAINT.CEILING TILES NOT COMPLETELY INSTALLED ABOVE THE PIZZA OVEN ALSO EXCESS DUST BUILD-UP.MUST CLEAN AND MAINTAIN.REPLACE SAID TILES. BLACK SLIME SUBSTANCE ON WAL...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK AND BROWN SLIME SUBSTANCE WHERE ICE IS MADE.ALSO STAGNATE WATER WITH A SOLID WHITE FOAM BY THE COVER(TOP PART).INSTRUCTED TO DETAIL CLEAN AND SANITIZE UNIT. SERIOUS VIOLATION:7-38-005(A)

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

THREE COMPARTMENT SINK NOT MAINTAINED: WHEN FAUCET IS TURNED ON WASTE WATER BACKS UP ON ALL THREE COMPARTMENT SINK,WATER HAD UNKNOWN DEBRIS.PREMISES HAS A LOW TEMP DISH MACHINE,100ppm.INSTRUCTED TO USE IT AND REPAIR THE CAUSE AT THREE COMPARTMENT SIN...

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

BAGS OF DRY FOOD IN THE BASEMENT MUST BE PROPERLY STORED PROVIDE CONTAINERS WITH LIDS WOOD SHELVES AT DRY STORAGE SURFACE IS POROUS,UNABLE TO CLEAN INSTRUCTED SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,INCLUDED RAW WOOD CABINETS,AND ...

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

GREASE AND DUST BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,ALL SHELVES,METAL CONTAINER WERE THE STRAWS ARE STORED IN DINING ROOM BY SELF SERVE POP DISPENSER,GREASE TRAP AND SHELVES INSIDE THE WALK-IN COOLER IN BASEMENT. REMOVE DEAD ROAC...

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

GRIMES BUILD-UP BEHIND THE GREASE TRAP,UNDER AND AROUND COOKING EQUIPMENTS,ALONG THE BASEBOARD WALLS,UNDER SHELVES INSIDE THE WALK-IN COOLER(EXCESS SPILLAGE)AND UNDER SHELVES AT STORAGE AREA AND UNDER THE POP DISPENSER AT DINING AREA.MUST CLEAN AND M...

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

WALLS BROWN IN COLOR IN THE REAR PREP AREA DUE TO COOKING SMOKE ,INSTRUCTED TO CLEAN/ PAINT.CEILING TILES NOT COMPLETELY INSTALLED ABOVE THE PIZZA OVEN ALSO EXCESS DUST BUILD-UP.MUST CLEAN AND MAINTAIN.REPLACE SAID TILES. BLACK SLIME SUBSTANCE ON WA...

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

BURNED LITE BULB UNDER THE HOOD,LIGHT SHIELD WITH GREASE BUILD-UP IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT WATER ON SITE AT TIME OF INSPECTION. 3 COMPARTMENT SINK 73.2 DEGREES WATER TEMPERATURE, HANDSINK 74.3 DEGREES WATER TEMPERATURE. INSTRUCTED MANAGER TO RESTORE HOT WATER AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

FOUND LIVE ROACH ACTIVITY IN VARIOUS PLACES IN PREP AREAS. 3 LIVE ROACHES NOTED IN FRONT FOOD PREP AREA, 15 LIVE ROACHES IN A BASEBOARD BEHIND A REACH IN COOLER IN PREP AREA, 1 LIVE ROACH ON DISHMACHINE, 1 LIVE ROACH AT UTENSIL STORAGE IN FRONT PREP ...

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

NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE...SAUSAGE, PEPPERONI, CHEESE, RED SAUCE ETC. INSTRUCTED MANAGER TO HAVE CERTIFIED MANAGER PRESENT OR CURRENT PROOF OF ENROLLMENT FOR SANITATIO...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-24-15 REPORT #1453784 INSPECTOR #218: #32 NEW CUTTING BOARDS NEEDED WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN. RUBBER GASKETS NEEDED AT PIZZA REACH IN COOLER. MUST REPALCE AND MAINTAIN. #34 FLOORS I...

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

LID AT REACH CHEST FREEZER IN NEED OF REPAIR OR REPLACE. CONDENSATION DRIPPING AT WALK IN COOLER IN BASEMENT. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES.

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

INTERIOR OF REACH IN COOLERS AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CORRECT AND MAINTAIN.

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

FLOORS IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. ALL BASEBOARDS IN NEED OF REPAIRING AND REPLACING WHERE NEEDED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

WALLS AND CEILING IN NEED OF CLEANING THROUGHOUT TO REMOVE ALL DUST BUILD UP AND FOOD SPILLS. MUST CLEAN BEHIND ALL COOLERS AND EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WORKING VENTILATION NEEDED IN MENS AND LADIES WASHROOMS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL REACH IN COOLERS IN NEED OF THERMOMETERS VISIBLE. MUST CORRECT AND MAINTAIN.

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

NEW CUTTING BOARDS NEEDED WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN. RUBBER GASKETS NEEDED AT PIZZA REACH IN COOLER. MUST REPALCE AND MAINTAIN.

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

INTERIOR OF REACH IN SALAD COOLER IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.

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

FLOORS IN BASEMENT FOOD PREP AND 1ST FLOOR FOOD PREP IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALLK TIMES.

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

CEILING ABOVE SANDWICH PREP AREA IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

ALL PERSONAL ARTICLES MUST BE REMOVED FROM PREP AREA. ALL UNUSED EQUIPMENT MUST BE FREE FROM ANY CLUTTER. CORRECT AND MAINTAIN AT ALL TIMES.

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

CLEAN INTERIOR OF ICE MACHINE AND CABINET UNDER FRONT HAND SINK.

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

SEAL LOOSE BASEBOARDS IN FRONT PREP AREA BETWEEN PREP COOLERS. CLEAN WALLS AND CEILINGS ABOVE PIZZA OVEN(EXCESSIVE SMOKE, GREASE, DIRT, ETC). CLEAN ALL CEILING VENTS IN WASHROOM(DUST BUILDUP). REPLACE DAMAGED DOOR SWEEP ON FRONT DOOR.

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THEMOMETERS IN ALL COOLERS.

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

OBSERVED THREE LIVE ROACHES CRAWLING ON WALLS AND SINKS IN BASEMENT MEN WASHROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

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

LABEL ALL BULK CONTAINERS IN PREP AREA.

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

REMOVE POP CRATES AND PROVIDE ADEQUATE SHELVING FOR SODA DISPENSER UNITS.

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

CLEAN INTERIOR OF ICE MACHINE AND CABINET UNDER FRONT HAND SINK.

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

CLEAN FLOORS UNDER POP CRATES BEHIND FRONT COUNTER(DEAD INSECTS). CLEAN ALL FLOOR DRAINS.

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

CLEAN WALLS AND CEILINGS IN BASEMENT WALK-IN COOLER(RUST, BLACK MOLD LIKE SUBSTANCES). SEAL LOOSE BASEBOARDS IN FRONT PREP AREA BETWEEN PREP COOLERS. CLEAN WALLS AND CEILINGS ABOVE PIZZA OVEN(EXCESSIVE SMOKE, GREASE, DIRT, ETC). CLEAN ALL CEILING VEN...

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THEREMOMETERS IN ALL COOLERS.

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

ELEVATE ALL STOCK OFF FLOOR IN BASEMENT WALK-IN COOLER.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTAINTS.

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

CLEAN INTERIOR OF ICE MACHINE.

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

CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REPLACE MISSING CEILING TILE IN REAR PREP AREA. CLEAN WALLS NEAR PIZZA OVEN.

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

REPLACE LIGHT BULBS AND MISSING LIGHT SHIELDS IN REAR PREP AREA.

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

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN ALL STORAGE AREAS.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

Gaskets not maintained on pizza prep cooler doors. Instructed to replace worn gaskets.

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

Can opener attached to prep table not cleaned. Instructed to detail clean and sanitize

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

Ventilation covers through-out not cleaned. Instructed to detail clean. Coving not maintained along wallbase. Instructed to repair and reseal coving.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice scoop stored on top of ice machine. Instructed to store in sanitze holder or container.

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

Outside garbage area not maintained or rodent proofed. Observed bags of garbage ab debris on ground around dumpster and overflowing bags from garbage from dumpster with lid that will not closed. Instructed to have lids tight fitting at all times to p...

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

Gaskets not maintained on pizza prep cooler doors. Instructed to replace worn gaskets.

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

Can opener attached to prep table not cleaned. Instructed to detail clean and sanitize

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

Ventilation covers through-out not cleaned. Instructed to detail clean. Coving not maintained along wallbase. Instructed to repair and reseal coving.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Ice scoop stored on top of ice machine. Instructed to store in sanitze holder or container.

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

CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE. CLEAN UNUSED EQUIPMENT IN KITCHEN (FRYER, STOVE). CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. CLEAN UNDERNEATH EQUIPMENT (SLICER) TO REMOVE PARTICLES.

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

CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT.

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

CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE. CLEAN UNUSED EQUIPMENT IN KITCHEN (FRYER, STOVE). CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. CLEAN UNDERNEATH EQUIPMENT (SLICER) TO REMOVE PARTICLES.

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

CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT.

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

CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN INTERIORS OF LIGHT SHIELDS WHERE NEEDED. CLEAN CEILING VENTS WHERE NEEDED IN KITCHEN AND WASHROOMS.

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. INSTRUCTED TO CLEAN OR REPLACE CUTTING, FRONT PREP AREA

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 FLOOR SURFACE UNDER AND BEHIND ALL EQUIPMENT 1ST FLOOR PREP AREA

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

MUST RESTRICT STORING EMPLOYEES PERSONAL ITEMS IN KITCHEN PREP AREA

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

All hot food shall be stored at a temperature of 140F or higher.OBSERVED ASSORTED HOT COOKED PIZZAS BEHIND FRONT COUNTER NOT MMETING TEMPERATURE REQUIREMENT INTERNAL TEMPERATURES RANGING FROM 95F-110F.MANAGER VOLUNTARILY DISCARDED SAID FOODS.TOTAL CO...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.infestation evidence of rodents through mice droppings over 3oo in various areas kitchen areas,be...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT#152859 11/7/08 #33 INTERIOR OF REACH IN ...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.INVERT ALL LARGE MULTI-USE UTENSILS ON SHELVING TO P...

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.REPLACE ALL WORNED OUT CUTTING BOARDS NOTED THROUGHOUT KITCHEN.

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.FOUND NO SINK STOPPERS FOR THE 3 COMP SINK IN KITCHEN AREA.

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.THROUGHOUT KITCHEN BENEATH HOT HOLDING STEAMTABLE,STORAGE SHELVING IN KITCHEN,BEHIND FRONT COUNTERS,SHELVING,FAN GUARDS ...

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.REPAIR FLOORING OPENINGS NOTED BEHIND REFRIGERATION UNITS WERE NOTED.

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.WALL,CEILINGS ALL AROUND THE PIZZA OVEN NOT SMOOTH,EASILY CLEANABLE,SEAL ALL NOTICEABLE OPENINGS ON WALLS,CEILINGS WERE NOTED THROUGHOUT KITCHEN,BASEMENT STORAGE AREAS,REPLACE DAMAGED ...

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOORS MUST BE SELF CLOSING.

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 Eodors.CLEAN,ORGANIZE ALL REMOVE ALL CLUTTER THROUGHOUT THE...