Sarpinos Pizzeria

* 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 (CHEESE, HAM, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. ...

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

OBSERVED DUST BUILD UP ON WALK IN COOLER FAN COVER. INSTRUCTED MANAGER TO CLEAN FAN COVER.

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

OBSERVED DUST BUILD UP ON WALLS AT DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE RANCH REACH IN COOLER. MUST PROVIDE THERMOMETER IN COOLER.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANLDERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED INDIVIDUAL CUPS OF DIPPING SAUCES (I.E. GARLIC SAUCE, RANCH, CAESAR, ETC.) STORED AT ROOM TEMPERATURE. THE DIPPING SAUCES WERE AT 76.0F AT TIME OF INSPECTION. THE DIPPING SAUCE B...

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

INSTRUCTED MANAGER TO REPLACE ALL CUTTING BOARDS ON PREMISES DUE TO EXCESSIVE STAINS AND DEEP GROOVES ON ALL CUTTING BOARDS.

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

OBSERVED FOOD DEBRIS BUILDUP ALONG THE RUBBER GASKETS IN THE TWO DOOR REFRIGERATOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED( VARIOUS KIND OF PIZZA, CHICKEN WINGS,MEATBALL ETC).MANAGER ON PREMISES STATED THAT OWNER ENROLLED HER TO CLASS, HOWEVER NO PROOF OF ENROLLMENT ABLE TO BE ...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: TWO AND HALF BAGS OF PRE COOKED MEATBALL AT TEMP OF 48.2F TO 49.6F; SHREDDED MOZZARELLA CHEESE AT TEMP OF 45.6; 48.2F AND 49.6F AND 49.7F. FOOD MENTIONED WERE STORED INSIDE THE WALK-IN COOLER, WHICH...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 12-17-12, REPORT #1313331 #32- MUST REPLACE GASKET AT THE 2DR REFRIGERATOR AT THE FRONT PIZZA PREP STATION #33-MUST REPAINT RUSTY GREASE TRAP BOX LID IN THE REAR AREA. SERIOUS VIOLATION:7-42-090 S...

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

VIOLATION UPGRADED TO A SERIOUS VIOLATION #29

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

VIOLATION UPGRADED TO A SERIOUS VIOLATION #29

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

EAST WALL BY THE MOP SINK HAS HOLES, INSTRUCTED TO RESEAL

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

MUST REPLACE GASKET AT THE 2DR REFRIGERATOR AT THE FRONT PIZZA PREP STATION.

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

MUST REPAINT RUSTY GREASE TRAP BOX LID IN THE REAR AREA.

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

MUST REPLACE DIRTY CAULKING WITH GRIME BUILD-UP WHERE WALL MEETS WITH THE 3COMP SINK IN THE REAR AREA.

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

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. OUTE...

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

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. THE THREE COMPARTMENT SINK NOT MAINTAINED.FLOOR DRAIN UNDER THE ...

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. OBSERVED TWO BURNER STORED UNDER THE PIZZA OVEN WITH ALL PIPE CONNECTED,INSTRUCTED TO REMOVE IT OR PROVIDE UNDER 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. REPLACE MISSING FLOOR TILES UNDER THE 3 COMPARTMENT SINK.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. TOXIC ITEMS NOT PROPERLY STORED.OBSERVED A CAN OF STAINLESS STEEL CLEANER S...

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.REMOVE FOOD DEBRIS ON TOP OF NON FOOD CONTAINERS,IN REAR AREA.

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 odors.ELEVATE FOOD ITEMS 6" ABOVE THE FLOOR, INCLUDED POP.R...